PEI WEI FRESH KITCHEN #0150

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line storage rack, liquid eggs (55F - Cold Holding). As per operator less than 1 hour. Operator placed directly into ice bath mixture to rapid cool. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink blocked by dishes stored inside. Operator removed. Corrected On-Site

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Observed rolling container of magnesium salt located next to reach in freezer not labeled. Operator placed label. Corrected On-Site

Basic - Floor area(s) covered with standing water. Observed at main cook line. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at mini freezer units. Repeat Violation

Basic - In-use ice scoop stored on soiled surface between uses. Observed stored on top of mini freezer next to ice machine. Operator removed. Corrected On-Site

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Observed at prep line dipper-well not turned on with rice spoon stored inside in standing water. Operator turned on well. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed to go boxes at cook line not stored inverted.

Basic - Stored food not covered. Observed at walk in cooler a container of sesame sauce stored uncovered.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (49F - Cold Holding) at front counter prep table across from cook line. As per operator for less than two hours. Operator moved product to walk in cooler for rapid cooling. Corrective Action Taken Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee personal water bottle stored on prep table in rear kitchen area.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on clean containers on drying rack.

Basic - Floor area(s) covered with standing water. Observed standing water on floor across from water heater.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in standing reach in freezer across from walk in cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at front counter. Operator removed wiping cloths. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken dumplings (48F - Cold Holding)at front counter reach in cooler. As per operator for less than 20 minutes. Operator moved dumplings to walk in cooler for rapid cooling. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Observed at front counter handwashing sink across from fryer as well as at dish machine hand wash sink.

Intermediate - Handwash sink used for purposes other than handwashing. Observed food residue at handwashing sink at front counter across from fryer. Operator cleaned during inspection Repeat Violation Corrected On-Site Repeat Violation

Basic - Beverage/ice dispensing lever or filling device on equipment used by employees to refill customer drinks allows contamination of the lip-contact surface during normal use. Observed beverage dispensing lever soiled with excess drink residue at beverage station in customer dining area.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl in rice warmer at front counter preparation table. Operator removed bowl. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled with dust throughout cook line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed two employee cell phones on preparation table at cook line.

Basic - Food stored on floor. Observed cooking oil stored on the floor at cook line. Operator stored properly. Corrected On-Site

Basic - Trash receptacles not provided where needed in establishment. Observed no trash receptacle at handwashing sink at front counter.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at front counter preparation table across from fryer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (50 F - Cold Holding); raw beef (48 F - Cold Holding); raw shrimp (47 F - Cold Holding) at reach in cooler opposite to cook line. As per operator for less than two hours. Operator moved the products to the walk in cooler for rapid cooling. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed food residues inside hand wash sink preparation area front counter. Manager cleaned up the hand wash sink. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 88°F front counter. Operator turned on the dipper well. Corrected On-Site

Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. Observed single service articles stored next to hand wash sink exposed to splash front counter. Manager moved the articles. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher handled dirty utensils the proceeded to handle clean sanitized utensils without washing hands. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed at the cookline. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed for the cooked minced chicken,prep cooler. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled,unit opposite wok station. Corrected On-Site

Basic - Accumulation of lime scale on the inside of the dishmachine. Corrected On-Site

Basic - Equipment in poor repair. Observed bulk rice bin cover broken and in disrepair.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at the back door.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed in the ware washing area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled,front counter. Corrected On-Site Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Observed togo food containers stored at the front counter. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Observed for the right unit, kitchen. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler opposite wok station: ; white crispy chicken (46F - Cold Holding); potato starch chicken (46F - Cold Holding); minced chicken (52F - Cold Holding)as per about 2 hrs ago Operator placed ice packs to promote greater cooling . Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees. Observed in the mens bathroom.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed household insecticide (Raid) stored in the kitchen cabinet. The operator discarded the bottle. Corrected On-Site

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Observed WD 40 stored inside the kitchen cabinet. The operator removed the spray bottle.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots by the dishwasher area not stored inverted. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. The operator posted the current DBPR license. Corrected On-Site

Basic - Insect control device installed over food preparation area. Observed bug zapper device installed above pot on top of the ice machine.

Marked exit/path to marked exit blocked. For reporting purposes only. Boxes blocking the exit door. The operator removed the boxes. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed sanitizer bucket stored on top of food preparation table. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda nozzle base soiled with accumulation of mold like substance. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Observed under the cookline. Repeat Violation

Basic - Light shield damaged/in disrepair. Observed in the walk-in cooler.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed above the dry storage area.

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler drawers not closing properly. Warning - From follow-up inspection 2021-07-29: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2021-07-29: Time Extended