Pei Wei

Inspector's notes

Observed two cans of water chestnuts with large dents in side of can. Swollen, rusted and cans dented on any of the 3 can seams (top, bottom, side) or deep dents should be considered unsafe. PIC separated the damaged cans. A designated area will be used to store damaged cans until removal from the establishment. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed coconut curry sauce containing shrimp in top of prep cooler with an internal temperature of 57°F that had been placed in unit before 10:30 am, over four hours prior to inspection. Observed cooked chicken placed in top of prep cooler in a container above fill line with a temperature of 48°F that was placed in unit before 10:30am. Chicken below fill line was in temperature. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed significant amounts of debris and residue underneath wok area. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed significant amounts of debris and residue underneath wok area. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed two cans of water chestnuts with large dents in side of can. Swollen, rusted and cans dented on any of the 3 can seams (top, bottom, side) or deep dents should be considered unsafe. PIC separated the damaged cans. A designated area will be used to store damaged cans until removal from the establishment. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed coconut curry sauce containing shrimp in top of prep cooler with an internal temperature of 57°F that had been placed in unit before 10:30 am, over four hours prior to inspection. Observed cooked chicken placed in top of prep cooler in a container above fill line with a temperature of 48°F that was placed in unit before 10:30am. Chicken below fill line was in temperature. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a broken pipe underneath wok area leaking potable water onto floor, leaving a large puddle of water on the floor, some of which went into floor drain. PIC stated it broke on the Saturday or Sunday prior to inspection and squeegees excess into floor drain occasionally. All plumbing must be maintained in good repair at all times. PIC stated repair person is scheduled to fix issue within next day. Corrective Action: Correct within 24 hours.

Inspector's notes

Observed between-use rice scoops in a hot well with the circulating water turned off and water temperature measured at 75 degrees Fahrenheit with an instant-read probe thermometer. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. Person in charge (PIC) turned water on at hot well and a rapid increase in water temperature was noted. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed portioned cooked chicken cooling at 54 degrees Fahrenheit in a deep (>6") pan in lower compartment of prep-style refrigerator. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Per employee, chicken was cooked, portioned, and placed in unit to cool 3 hours prior to the inspection. Employee moved chicken into shallower container and placed in walk-in refrigerator to cool rapidly - inspector verified temperature. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed portioned raw salmon in manufacturer's reduced oxygen packaging (ROP) thawing in walk-in refrigerator with corners of the packaging cut open. All ROP fish labeled "Keep Frozen" must be removed completely from ROP prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed stack clean food pans stacked on top of each other on dish area racks. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Person in charge (PIC) unstacked pans to finish air drying. Corrective action: Corrected at time of inspection.

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. >>> Observed organic matter on the metal apron in the ice machine. Per Person in Charge (PIC) the ice machine is deep cleaned every two weeks. Discussed with PIC the ice machine shall be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Correct By: Correct Prior To Next Routine Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained >>>Observed leaking pipe under the wok cooking stations in the kitchen. Discussed with PIC the plumbing shall be maintained and in good repair. PIC put in a work order at time of inspection. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods >>>Observed broken tiles along the wok cooking stations in the kitchen. Discussed with PIC the tiles will need to be replaced and the floor should be a smooth and cleanable surface. PIC said he put in a work order at time of inspection to have tiles fixed. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Observed various types of cooked chicken, raw beef, bean sprouts, tofu, cooked noodles, and cooked mushrooms in third prep table on line from hand sink all at 46-55*F. Unit observed at 54-55*F. PIC stated items had been in unit for no more than 3 hours. Had PIC move all items to walk-in to rapid cool to below 41*F. TCS items must be held at or below 41*F. PIC called for service on unit. Establishment has adequate other cold holding. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained Observed large leak from plumbing underneath left side of wok stove leading to pooling water under unit. Repair. 2nd Consecutive Violation Correct By: Correct Prior To Next Routine Inspection