PEI WEI FRESH KITCHEN #0256

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. One of the sinks on the cook line, the handwashing sink by the entrance door has water at 80°f

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling above reaching freezer by walking cooler is missing half a ceiling tile leaving a large opening in ceiling

Basic - Equipment and utensils not properly air-dried - wet nesting. Pots and pans on the shelf are stacked wet, wet nesting

Basic - Exterior door has a gap at the threshold that opens to the outside. Rear exit door has a gap at the bottom of the door where insects could come in

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Chocolate Fortune cookies packaged onsite and place at front counter for self service not labeled with name address or product and date.

High Priority - Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed tempura chicken nuggets (48F - Cold Holding) not portion or prepared today per operator held in unit over night Priority: High Priority

High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tempura chicken nuggets (48F - Cold Holding) not portion or prepared today per operator held in unit over night. See stop sale Repeat Violation Admin Complaint Priority: High Priority

Basic - Observed: Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior right side. Operator clean and sanitized. Corrected On-Site Repeat Violation Priority: Basic

Basic - Observed: Equipment and utensils not properly air-dried - wet nesting. Observed third pans stacked with moisture. Operator separated Corrected On-Site Priority: Basic

Basic - Observed: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in contact with brown rice. Operator removed. Corrected On-Site Priority: Basic

Basic - Observed: Stored food not covered. Observed egg rolls in avantco reach in fteezer un covered. Operator covered. Corrected On-Site Priority: Basic

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee Left cook line and returned changed gloves with no hand wash.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touched face and did not wash hands until told. Corrective Action Taken

High Priority - Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Rice cooking pot wash washed and rinsed but not sanitized. Manager rehashed unit and sanitized Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw raw salmon (48F - Cold Holding); cut lettuce (45F - Cold Holding) salmon (48F - Cold Holding); cut lettuce (45F - Cold Holding) in front open air cooler at front counter. See stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw raw salmon (48F - Cold Holding); cut lettuce (45F - Cold Holding) salmon (48F - Cold Holding); cut lettuce (45F - Cold Holding) in front open air cooler at front counter. See stop sale

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink at cook line hot water is not reaching 85°f

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior has slimy mold type substance by ice chutes and guards.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles with holes in prep kitchen and one small missing ceiling tile.

Basic - Exterior door has a gap at the threshold that opens to the outside. Rear door has a wide gap at bottom of door.

Basic - Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce. Meat slicing machine at prep table not clean, found with old food debris. Unit was not cleaned properly for more than four hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked dark meat chicken at 3:30 (51F - Cold Holding)-47F at 4:02; dumplings at 3:30(45F - Cold Holding)-43F at 4:06; on cook line. as per operator, item was out of temperature for approximately 3 hours. Manager placed items in cooler to rapid chill. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed food storage containers stacked with moisture. Educated operator to air dry properly.

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

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in reach in freeze by prep area.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed peas over ready to eat peas and red peppers. Operator stored properly. Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed wiping clothe on prep line soiled in cooking area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.in walk in cooler at beef,cooked chicken (44-47F - Cold Holding),manager items were out to refill line a few hours ago. Manager moved items to freezer to cool to and monitor walk in cooler.

Basic - No Heimlich maneuver/choking sign posted.

Basic - No handwashing sign provided at a hand sink used by food employees. No employees must wash hands, hand wash sign at cook line Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.at front counter raw beef was above cooked chicken

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Crab dated 8 days,

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - No Heimlich maneuver/choking sign posted.

Basic - No handwashing sign provided at a hand sink used by food employees.

Basic - Standing water in bottom of reach-in-cooler.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Half ceiling tile missing and hole in ceiling tile where pipe goes into ceiling, by the walk-in cooler

Basic - No handwashing sign provided at a hand sink used by food employees.

High Priority - Raw chicken stored behind not properly separated from ready-to-eat cooked chicken, in drawer at cook line. Manager removed raw chicken. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times, because container stored in sink. Operator removed. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety sprouts w mixed veggies and rim of the container, at cook line. Operator removed. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a coffee cup on prep table near dish machine. Operator removed. Corrected On-Site

Basic - Working containers of sugar removed from original container not identified by common name. Operator labeled. Corrected On-Site