PEI WEI EXPRESS OR MANDARIN EXPRESS

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2026-02-13: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs above broccoli in walk-in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut cabbage in cook line cooler less than 4 hours 45.

Intermediate - No soap provided at handwash sink. No paper towels or mechanical hand drying device provided at handwash sink. -in back room next to walk-in cooler.

Intermediate - Spray bottle containing toxic substance not labeled. -pump sprayer under steamer with degreaser. Operator labeled. Corrected On-Site Repeat Violation

Basic - Duct tape used to repair nonfood-contact surface. -on left corner of cook line cooler.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -water bottle on prep table.

Basic - Food stored on floor. -plastic water bottles in walk-in cooler. -plastic bottles of cooking sherry in storage room.

High Priority - Food stored in ice used for drinks. -milk carton in ice machine.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -fried shrimp in fryer basket less than 2 hours 87. Operator will reheat to 165 and hold at 135 until needed at front counter. -cooked chicken on rack in back room 73 less than 2 hours. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle of degreaser.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -pair of shoes on top of ice machine.

Basic - Floor soiled/has accumulation of debris. -grease on floor under cooking equipment.

High Priority - Raw animal food stored over canned/bottled drinks. -pan of raw chicken above bottled water in walk in cooler. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. -raw shell eggs above broccoli in walk in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked chicken 89° less than 1 hour at cook line. Chicken held to be reheated for lunch rush. Hot food must be held at 135 or greater at all times. Repeat Violation

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -employee washing and rinsing pans, putting away without sanitizing. Discussed, provided Proper Steps of Ware Washing handout. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs above frozen peas and carrots, green beans in walk-in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked chicken (72F); cooked shrimp (70F - Cold Holding) removed from cooler, sitting at room temperature on cook line until needed. Recommend product be kept at proper temperature until reheated for hot holding. Product moved to walk-in cooler. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -at either hand wash sink in kitchen or prep area. Corrected On-Site

Basic - Ice scoop handle in contact with ice. -at front counter. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef over washed peeled and washed onions in walk-in cooler. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. -hand wash sink next to steamer has cans in basin, blocked by dolly. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -provided printed forms in English and Spanish. All employees read and signed. All other employees shall read and sign on their next shift. All new employees shall read and sign on their first day of employment. Corrected On-Site

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -all available certificates required. Operator unable to locate current certificate after remodel. Food Handler Training books at location.

Basic - Dead roaches on premises. -1 dead roach on floor under steamer. Pest control last night. Operator removed. Corrected On-Site

Basic - Floor area(s) covered with standing water. -steamer gasket in disrepair, dripping on floor.

Basic - No handwashing sign provided at a hand sink used by food employees. -at newly remodeled front counter. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. -raw shell eggs above unwashed cabbage and onions in walk-in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -noodles sitting above cold items in make table less than 2 hours 70f.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked chicken hot holding less than 2 hours 70, 110-121. Some product placed in cooler to cool, other reheated to 165 to hold at 135 or greater. Corrective Action Taken

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Spray bottle containing toxic substance not labeled. -yellow and blue liquids by co2 tanks. Toxic substance/chemical improperly stored. -box of Borax on ice machine.

Basic - Bowl or other container with no handle used to dispense food. -bowls with no handles in food pans in make table.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -above kitchen doorway. Floor soiled/has accumulation of debris. -under wok and grill.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -open cup of coffee on table with food in kitchen

Basic - Ice scoop handle in contact with ice. -at front counter ice bin. Educated employee. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board.