PEI WEI FRESH KITCHEN #0228

Name: PEI WEI FRESH KITCHEN #0228
Address: 355 S ALTAMONTE DR STE 1000, ALTAMONTE SPRINGS, FL, 32701, US
Rating: 2.6

355 S ALTAMONTE DR STE 1000

★★½☆☆ (2.6/5)

Based on 4 health inspection reports

All Inspection Reports

Inspection #: Visit ID: 8826641

36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. -hole in ceiling tile above.water softener.
02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -container of kosher salt on dry goods shelf.
22-41-4: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. -0ppm. Operator changed sanitizer container. Recheck 50ppm. Corrected On-Site
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked chicken 41-48 in front line prep table. Product stacked above load line. Operator placed product in cooler. **Corrective Action Taken**

Inspection #: Visit ID: 8718706

03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -dumplings, salmon 50° less than 4 hours in front line top cooler. Operator moved product to walk in cooler for temperature recovery, will monitor. **Corrective Action Taken**

Inspection #: Visit ID: 8558525

16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine. Accumulation of debris on exterior of warewashing machine. -chemical dispensing well has build up of debris.
36-73-4:Basic - Floor soiled/has accumulation of debris. -under cook line equipment, floor drain under dish machine.
14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -in bottom of cooler/freezer combo next to ice machine
29-49-6:Basic - Standing water in bottom of reach-in-cooler. -in top of combo cooler/freezer next to ice machine.
22-41-4: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. -0ppm. Operator changed container of sanitizer. Recheck 100ppm. Corrected On-Site
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -portioned cooked chicken stacked above load line 51-56 less than 4 hours. Product moved into cooler for temperature recovery.
27-19-4:Intermediate - Handwash sink does not have enough water pressure to properly wash hands. -hand wash sink at front of cook line leaking, has very low water pressure.

Inspection #: Visit ID: 8340440

16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine. Accumulation of debris on exterior of warewashing machine.
40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -backpack on bench freezer. Corrected On-Site Repeat Violation
36-73-4:Basic - Floor soiled/has accumulation of debris. -floors, floor drain soiled under dish machine. -floors, under cooking equipment soiled. Repeat Violation