- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Gaskets/seals on holding unit in poor repair. Cooler across from woks
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knife **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By woks
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10/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on self serving bar not inverted. **Corrected On-Site**
- Basic - Employee with no beard guard/restraint while engaging in food preparation. Two food handlers with beards on cook line.
- 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. 0 ppm
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Food handler took gloves off then grabbed another set of gloves to put them on. Corrective action: foodhandler washed hands then put on gloves.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Sanitizer bucket next to clean bowls on cook line.
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5/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of food stored on floor in kitchen. Boxed oil jug at cook line. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic tubs. **Corrected On-Site**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door near manager's desk.
- Basic - In-use wet wiping cloth/towel used under cutting board. At front prep area.
- Basic - Plates not properly protected or inverted to prevent contamination. Plates offered at self service beverage/condiment station. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Corrective action: foodhandler washed hands and put on new gloves. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bean sprouts, 48 F; less than 30 minutes. Corrective action taken: product placed in cooler for quick chill.
- Intermediate - Cutting board(s) stained/soiled with old food residue. Board near hand sink at front cook line, and white boards placed across three compartment sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Washed lettuce, cooling from prep in walk in cooler. Blanched beans cooling in walk in cooler. **Corrected On-Site**
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4/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. Grease build up on piping underneath woks
- Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Metal pans for filtering oil to reuse stack on floor in back prep area **Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and sauce containers not inverted at expo line area
- Basic - Employee personal items stored in or above a food preparation area. Back pack and cell phone on counter top next to clean plates at front counter **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. Through out facility
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Written plan correct for corn starch on cook line but not time marked. Advised **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in back prep area and hand sink at front counter **Corrected On-Site**
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12/3/2013 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Pei Wei Fresh Kitchen #0228, 355 S Altamonte Dr Ste 1000, Altamonte Springs, FL »