Pei Wei Asian Diner

*42 Dirty nonfood contact surfaces

*45 Premises shall be maintained in good repair

*21 RFSM - Not On Site

*36 Cloths in-use for wiping between uses stored

*37 Storing the food at least 15 cm (6 inches) above the floor

Oil stored on floor

*39 Store equipment & utensils in a clean, dry place

Pan stored on floor

*45 Drying Mops-air dry

*45 Lockers to be used to store personal items

properly store personal items

*45 Premises shall be maintained in good repair

Wooden Shelf at to go station observed not in good repair

*39 Cutting surfaces.

Observed damaged cutting boards often

*42 Dirty nonfood contact surfaces

Detail clean the interior or inside the paper towel dispenser

*02 Cold Hold (41øF/45øF or below)

cold chicken observed at 100 degrees F on the serving line. Cold foods must be at 41 degrees or below

*20 Grease Trap Tickets

Must provide a copy of current grease trap tickets

*47 Other Violations

Air curtain must work properly at back door

*21 RFSM - Not On Site

*07 Food safe, good condition, unadulterated, and honestly presented

Ice machine soiled

*19 Water & Plumbing in good repair- per code

Prep sink faucet leaking

*21 RFSM - Not On Site

Must have RFSM on site during serving hours

*36 Cloths in-use for wiping between uses stored

Wiping cloths must be kept in sanitizer buckets

*43 Clean vent syst:Intake/exhaust air ducts

Must clean air intake vent

*45 Premises shall be maintained in good repair

Must repair damaged ceiling tile

*10 Clean Sight and Touch

dirty can opener blade dirty ice scoop holder (algae)

*45 Premises shall be maintained in good repair

keep electrical boxes closed replace broken or cracked gaskets

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

can not store utensils in standing water

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained at 41 degrees F or below. Violations marked with * chicken 50* mushrooms 50* garlic 50*

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained at 41 degrees F or below. Violations marked with * Tuna 48*

*18 Use toxic according to manufacturer direction

*43 Light bulbs, light shields provided

get the lihgts in the back of the store working n

*10 Clean Sight and Touch

dirty food production equipment - cutter

*42 Dirty nonfood contact surfaces

Clean all walls and production equipment from splash and build up clean all gaskets on all coolers

*45 Premises shall be maintained in good repair

exposed wall and replace caulking on front and back hand sinks

*21 RFSM - Not On Site

*28 Date marking > 24 hrs,on site,temp 41F

*18 Toxic items storage adjacent to food/utensils

glass cleaner next to and above food (rice) and utensils (cup lids) air fresheners by straws and napkins

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

all food in the walk in must be covered

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

you can not store utensils in standing water

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained at 41 degrees F or below. imitation crab 53 47.3 do not double stack food containers- creates insulation

*42 Floors/walls/ceiling/nonfood dirty

Clean: clean bulk goods containers dust on ceiling gaskets on coolers and freezers exterior of rice cookers

*02 Cold Hold (41øF/45øF or below)

Maintain all cold products at all times at 41F and below

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

Improper storage of chicken in walk in chicken.

*10 Clean Sight and Touch

Dishwasher sanitizing solution was at 200 ppm must be between 50-100 ppm.

*19 Plumbing System Construction

Plumbing leak observed on cooking line at the handwash sink.

*22 Handlers-Certificate Not On Site

No food handlers cards present.

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

Dirty interior of ice bin/machine.

*34 Pest Control

Observed flies.

*35 Eating food, chewing gum, drinking beverages, or using tobacco

Observed employee drinks, should be apart from food, corrected on site.

*36 Cloths in-use for wiping between uses stored

Always keep damp towels in sanitizing buckets between uses.

*42 Nonfood-contact surfaces material

Dirty ceiling tiles, intake vents, please clean.

*10 Chlorine sanitizer concentration, minimum temp.

Dishwasher was not working upon arrival. Was reset and started working. Have dishwasher checked to ensure proper operations.

*21 RFSM - Not On Site

No RFSM on site. Two managers have signed up for class.

*22 Handlers-Certificate Not On Site

No food handler certifications.

*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

Provide and train employees how to text chemical levels.

*38 Thawing. under running water criteria

Shrimp thawing in prep sink with no water.

*43 Light - 20 foot : Washing, utensil, toilet

Replace lights in dish washing area.

*35 Eating food, chewing gum, drinking beverages, or using tobacco

Open employee beverage in food prep area.

*47 Other Violations

Remove old, dirty fryer near food storage.

*36 Cloths in-use for wiping between uses stored

*42 Dirty nonfood contact surfaces

Clean exterior of bulk food bins. Detail clean the entire take out area.

*34 Controlling pests. Eliminating harborage conditions

Fruit flies observed at front counter.

*14 When to wash hands between raw and RTE foods

Employee observed preparing raw chicken and cooking food without washing hands.

*31 No soap at handsink

*45 Premises shall be maintained in good repair

Replace missing vent hood filter. Repair floor where damaged.

*41 Food storage containers, identified with common name of food.

Label squeeze bottles.

*28 Date marking > 24 hrs,on site,temp 41F

*39 Cutting surfaces.

*43 Light - 20 foot : Washing, utensil, toilet

*10 Chlorine sanitizer concentration, minimum temp.

Dishwasher not dispensing sanitizer properly.

*21 RFSM - Not On Site

*22 Handlers-Certificate Not On Site

*20 Grease Trap Tickets

*10 Clean Sight and Touch

clean the dish and pots/ pans before storage on the dry storage rack.

*21 RFSM - Not On Site

*25 Chemical sanitizer generated by a device on-site shall be produced by a device that displays the

dish machine is not working properly ( sanitizer chlorine is not producing at the dish machine.)

*22 Handlers-Certificate Not On Site

Provide food handler cards for all cooks and food prep.

*18 Toxic items labeling-non original container

label the spray bottle de greaser.

*35 Hair Restraints effective

the cook needs a beard guard ( wears a full beard / facial hair) and one worker has a goatee .

*37 Storing the food at least 15 cm (6 inches) above the floor

food must be stored six inches off the floor

*10 Chlorine sanitizer concentration, minimum temp.

the sanitizer at the dish machine is to storage ( 100ppm ) 50ppm for food contact surfaces.

*43 Light - 50 foot : Food and utensils area

Provide 50 ft candles of lighting in the kitchen area.

*39 Keep utensils handles upright or protected

handles should be in the upright position when not in use and in the bulk product.

*36 Cloths in-use for wiping between uses stored

Moist wiping clothes must in sanitizer when not in use

*07 Food safe, good condition, unadulterated, and honestly presented

dented can on the shelf ( bambo shoots in can )

*10 Clean Sight and Touch

dirty pots and pans on the shelves.

*39 Equipment in good repair and proper adjustment.

BROKEN GASKETS

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

*43 Light bulbs, light shields provided

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

DO NOT STORE UTENSILS IN REACH IN COOLER

*36 Cloths in-use for wiping between uses stored

MUST STORE ALL WIPING CLOTHS WHILE NOT IN USE INSIDE APPROVED SANITIZER AT THE PROPER CONCENTRATION EX. CLOTHS ON COUNTER NOT BEING USED SEC. 17-5.3. WIPING CLOTHS AND SPONGES. (b) A