Name: MEI WEI FROZEN YOGURT
Type: Permanent Food Service
Address: 478 E Altamonte Dr Ste 112, Altamonte Springs, FL 32701
License #: 6905016
Total inspections: 3
Last inspection: 07/18/2014
Basic - Food stored on floor. **Corrected On-Site**
Basic - Ice buildup in walk-in freezer.
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
High Priority - Raw animal food stored over ready-to-eat food. Shell eggs above dairy. belong to employees food **Corrected On-Site**
Intermediate - Encrusted material on can opener blade.
07/18/2014
Routine - Food
Inspection Completed - No Further Action
Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Plastic cups behind kitchen entrance door. **Corrected On-Site**
Basic - Equipment in poor repair. Front area make table cooler, cheesecake bites temped 55°f. Operator admitted cooler had been turned off for a while.
High Priority - License expired within 30 days after expiration date. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Front counter non-dairy yogurt 67°f, on package it read " perishable keep refrigerated". And cheesecake bites at front make table. Products were not in the process of preparation or cooling. Corrective Action: operator was asked to store product in an environment of 41°f or lower.
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
Intermediate - Proof of required state approved employee training not available for one employee. Operator mailed it in. **Corrected On-Site**
4/4/2014
Routine - Food
Inspection Completed - No Further Action
Basic - Bathroom door not self-closing.
Basic - No handwashing sign provided at hand sinks used by food employees.
High Priority - Dented can present. Mandarin oranges. corrective action taken: can separated for return to vendor.
High Priority - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.
Intermediate - Hot water not provided/shut off at employee handwash sink. Restroom.
Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
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