PEI WEI EXPRESS OR MANDARIN EXPRESS
1500 APALACHEE PKWY STE 1055
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 1/8/2025
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed following food items cold holding less than 4 hours: Cooked chicken 48F Wonton 47F. Operator placed food items in cooler during time of inspection. **Corrective Action Taken** **Repeat Violation**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Cream cheese wontons hot holding at 107F for less than 4 hours. Operator reheated wontons during time of inspection. New temperature: 187F **Corrected On-Site**
Food safety inspection conducted on 1/8/2025 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 7/1/2024
High Priority
2
Intermediate
3
Basic
7
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on prep table.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting clear containers in ware wash area.
- 14-11-5:Basic - Equipment in poor repair. Observed expo cooler lid broken across from wok station.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice scoop and knife stored in standing water 85°
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit, expo coolers.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed faucet leaking 3 compartment sink.
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed sanitizer water for chlorine at 10ppm .
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut cabbage 47F, per person in charge placed 45 minutes ago, placed on ice. **Corrective Action Taken**
- 11-27-4: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. Emailed operator flyer. **Corrected On-Site**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths, for chlorine.
- 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Observed that soap dispenser not able to dispense soap near employee entrance.
Food safety inspection conducted on 7/1/2024 revealed 12 total violations (2 high priority, 3 intermediate, 7 basic).