- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food being cooled in an ice bath and the ice has all melted. **Corrected On-Site**
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07/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Nonfood-contact equipment in poor repair. First reach in cooler on the cook-line is not holding temperature at 41°
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 51°, beef 52°, shrimp 52°, chicken 53°, all moved to walk in cooler and iced down the top loader chicken and beef were at 43° and 44° at end of inspection, cooling process to bring it to correct temperture is working . **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Ice chute soiled/build up of mold-like substance/slime.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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2/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit.chicken at 51° at cook line ice down revisited before end of inspection chicken was at 42° **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Cutting board(s) stained/soiled.cutting board disposed. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink.
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10/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Ice scoop holder at ice machine soiled.
- Basic - Employee personal items stored in or above a food preparation area. Cell phone in prep area. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - In-use ice scoop stored on soiled surface between uses. At dirty container by ice machine.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Scoop at rice container. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In rear prep area.
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Turned off for rice scoop at cookline. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. At rear prep area cooler and cooler in register area.
- Basic - Stored food not covered in walk-in cooler. Chicken.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- 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 chlorine.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. 85? F at cookline, 92? F in dishwashing area and 78? F at restrooms.
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2/28/2013 | Routine - Food | Inspection Completed - No Further Action |
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