PEI WEI FRESH KITCHEN #0264

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Raw beef stored next to raw chicken in walk in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Crab Rangoon,47 f held less than four hours transferred to reach in freezer for a quick chill.After .5 hour,40 f.Manager stated that walk in cooler door was open for a delivery. Corrected On-Site Repeat Violation

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.Provided a copy. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener holder is soiled. Interior of sprayer hose is soiled by dishwashing area. Small Cutting boards are stained. Exterior of ice nozzle in dining room is soiled.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.

Basic - Ceiling soiled with accumulated dust in kitchen.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watch and bracelets.

Basic - Floors not maintained smooth and durable.Cooks line area.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.Vegetables at cooks line. Repeat Violation

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.Dishwashing area. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of Dishmachine is soiled. Interior of walk in cooler door is soiled. Gaskets are soiled by the reach in cooler located next to walk in cooler.

Basic - Reuse of single-service or single-use articles.Rice nets.

Basic - Walk in cooler and dish storage shelves have accumulation of soil residues. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw chicken stored next to cooked chicken in walk in cooler Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bean sprouts,48 f held less than four hours transferred to reach in freezer for a quick chill.After.5 hour,40 f Corrected On-Site Repeat Violation

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Cooked chicken is covered while cooling. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice nozzle is soiled. Cutting boards are stained.. Iced tea nozzle has a residue build up. Interior of sprayer hose is soiled. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times.Blocked by trash can. Corrected On-Site

Intermediate - Torn packages/bags of food exposing the contents to contamination. Salt in dry storage area. Corrected On-Site

Basic - Accumulation of debris inside warewashing machine.

Basic - Dish storage and walk in cooler shelves have accumulation of soil residues. Repeat Violation

Basic - Employee beverage container on a food storage area. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Holes in wall by the dishmachine area. Repeat Violation

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.Chicken in reach in cooler.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gaskets are soiled at back line area.

Basic - Sanitizer bucket stored next clean utensils at the front line area. Repeat Violation

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards are stained throughout the establishment. Iced tea nozzle and ice nozzle are soiled. Can opener blade holder is soiled. Interior of sprayer hose is soiled. Slicer has a food residue build up. Warning - From follow-up inspection 2025-04-04: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Repeat Violation Warning - From follow-up inspection 2025-04-04: Time Extended

Basic - - From initial inspection : Basic - Holes in wall by the dishmachine area Warning - From follow-up inspection 2025-04-04: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled throughout the establishment. Residue buildup on the filters in the kitchen. Warning - From follow-up inspection 2025-04-04: Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of front door. Repeat Violation Warning - From follow-up inspection 2025-04-04: Time Extended

Basic - - From initial inspection : Basic - Unwashed oranges stored next to washed habanero peppers. Warning - From follow-up inspection 2025-04-04: Time Extended

Basic - - From initial inspection : Basic - Walk in cooler and dish storage shelves have accumulation of soil residues. Warning - From follow-up inspection 2025-04-04: Time Extended

High Priority - Raw animal food not separated from ready-to-eat food during preparation. -Raw shrimp and beef stored behind sauces in prep cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Salmon 47f. Less than 4 hours. Cook discarded.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Drain cover(s) missing. -Rear prep area. Corrected On-Site

Basic - Equipment or utensils not designed or constructed in a durable manner. -Prep cooler gasket torn.

Basic - Exterior door has a gap at the threshold that opens to the outside. -Rear exit door. Repeat Violation

Basic - Floor soiled/has accumulation of debris. -Under fryer. -Floor drain in front of ice machine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under hand sink at beginning of cook line.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Prep cooler at beginning of cook line.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -On prep table. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. - sanitizer stored above cooks line. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - ice chute at drink station in dining area. - tea urns - white cutting on front line. - white cutting board in prep area. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Buildup of food debris/soil residue on equipment door handles. - receah in freezer in back area.

Basic - Cutting board has cut marks and is no longer cleanable. - green, blue, yellow, white cutting boards stored in back area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - back pack stored next soy sauce containers at front counter. Repeat Violation

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

Basic - Light shield damaged/in disrepair. - light fixture in dish area. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Underneath cooking equipment heavily soiled. -Speed racks in walk-in cooler. - Gaskets on cooks line. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw beef stored over cooked chicken in reach in cooler. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards are soiled throughout the establishment. Ice nozzle is soiled at the drink station..

Intermediate - Torn packages/bags of food exposing the contents to contamination. Salt in dry storage area. Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation

Basic - Light shield is missing at dishwashing area. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fans are dusty by back door area. Gaskets are soiled throughout the establishment. Outside of storage containers are soiled. Side of steamer and interior of fryer cabinets have a residue build up. Dishwashing holder for water to drain is heavily soiled. Ceiling is dusty throughout the establishment.

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Side of back door. Repeat Violation

Basic - Reuse of single-service or single-use articles.Rice nets. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination.Carry out containers at condiment station.

Basic - Unwashed bean sprouts stored over ready to eat carrots in walk in cooler.

Basic - Walk in cooler and dry storage shelves have accumulation of soil residues.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Open package of beef stored over noodles in reach in cooler. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.White cutting board is soiled. Repeat Violation

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Torn packages/bags of food exposing the contents to contamination. Salt in dry storage area.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided at employee handwash sink.Water,83 f by handwash sink by dishmachine area.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Cutting board has cut marks and is no longer cleanable.White cutting board under prep table.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watches.

Basic - Floor soiled/has accumulation of debris throughout the establishment.

Basic - Lettuce not washed prior to preparation.

Basic - Light shield damaged/in disrepair.Dishmachine area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled throughout the establishment. Outside of food storage containers in kitchen. Caulking by handwash sink by the dishmachine area has a residue build up. Inside of fryer cabinets in kitchen. Exterior of trash can in kitchen area.

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Side of back door.

Basic - Reuse of single-service or single-use articles.Rice nets at cooks line.

Basic - Single-service articles not stored inverted or protected from contamination.Carry out containers at condiment station. Corrected On-Site

Basic - Space in ceiling by water heater area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with mold like substance.

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

Basic - Light not functioning. 2 lights burned out in hood system.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On prep table. Corrected On-Site

Basic - Single-service articles improperly stored. Boxes of single service containers stored on the floor. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Single service plates At front counter Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee at cook line wearing gloves, touched and adjusted face mask, continued to work with food without changing gloves and washing hands. Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Placement incorrect at mop sink. Manager corrected. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Bucket in hand washing sink by make table. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink in men's restroom. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Ice buildup in reach-in freezer.

Basic - Old labels stuck to food containers after cleaning.

Basic - Outer openings of establishment cannot be properly sealed when not in operation. Rear exit door does not seal properly when closed. Gap showing at side of door.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested 0ppm chlorine. Manager adjusted bottle, tested 100ppm. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Kitchen manager went to walk in cooler, them returned to cookline and put on gloves without washing hands. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Placement incorrect at mop sink.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse stored on take out containers in dry storage. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In dipperwell by rice bins. Manager states he has called for repairs to dipperwell.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold on gaskets of reach in coolers.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sani bucket stored with noodles on shelf under make table. Corrected On-Site

Basic - Single-service articles improperly stored. Boxes of take out containers on floor in dry storage. Corrected On-Site