MEI'S PIZZA & SALADS

High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0ppm Warning - From follow-up inspection 2023-06-22: Time Extended

Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Warning - From follow-up inspection 2023-06-22: Time Extended

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Sy-Woei Hao expired 3-18-2023.no other cfm on site Warning - From follow-up inspection 2023-06-22: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed pizza dough docker with accumulated flour and debris. Stained cutting boards on cook line. Dough mixer bowl soiled. Dough roller machine soiled Warning - From follow-up inspection 2023-06-22: Time Extended

Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. Under cook line equipment Warning - From follow-up inspection 2023-06-22: Time Extended

Basic - - From initial inspection : Basic - Light not functioning. Two lights out on hood system Warning - From follow-up inspection 2023-06-22: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled with flour and food debris throughout kitchen Warning - From follow-up inspection 2023-06-22: Time Extended

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed missing at hand sink on cookline Corrected -observed employee replace Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Observed a bag of onions stored on floor on cookline

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoop stored in water temped at 60 degrees Fahrenheit at rice making station n

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed old food debris and grease build up along walls, shelves, and cookline equipment

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed floor in dry storage area

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed floors, walls ,and ceilings soiled with old food debris and grease

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the following items dirty with flour, dirt, grease, and debris: Dough Mixer Dough Stretcher Food storage bins Cutting boards Fryers Stove

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the hand sink. Operator restocked the paper towels. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beef stored with no labels or dates.

Intermediate - Spray bottle containing toxic substance not labeled. Observed 2 spray bottles with no labels on the bottles. Operator labeled the spray bottles. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Observed door handles on the stand up cooler and freezer.

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

Basic - Floor not cleaned when the least amount of food is exposed. Observed the floors in the kitchen with debris and grease on the floors.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the stainless shelves in the kitchen with dirt and debris on the shelves. Also the speed cart and refrigeration equipment are dirty.

Basic - Unnecessary items/unused equipment on the premises. Observed tools, old equipment, and miscellaneous boxes stored inside the storage room.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed the wall by the dishwasher with debris and grease on the wall.

High Priority - Food prepared with soiled equipment/utensil. Observed onions stored with used equipment.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board at dough station soiled with food debris. Observed can opener blade with debris on the blade. Observed accumulation of debris around mixer head. Repeat Violation

Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Observed dishwasher not dispensing sanitizer. Advised owner to set up triple sink and he was calling to get machine fixed. Corrective Action Taken

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed handles of the refrigerators with debris and soil residue.

Basic - Ceiling tile missing. Observed ceiling tile missing in the store room.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed pans stored in a dirty bus tub by the dishwasher.

Basic - Floor not cleaned when the least amount of food is exposed. Observed floor in kitchen with debris and grease on the floor. Repeat Violation

Basic - Food stored on floor. Observed butter on the floor by hand sink. Observed owner move the butter to a shelf. Corrected On-Site Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed the wall by the dishwasher with debris on the wall.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed a wet wiping cloth with no sanitizer solution. Observed owner make sanitizer solution for the wiping cloth. Corrected On-Site