Pei Wei

Inspector's notes

Observed cooked beef and cooked chicken in prep cooler at south end of line at 44-51 °F. Except during preparation, cooking, cooling or when time is used as a control all time/temperature control for safety (TCS) foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. TCS foods had been placed in cooler between 3 hours and one day prior as per person in charge. TCS foods exceeding 4 hours of improper cold holding were discarded at time of inspection. All other TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed minimum air temperature of 45 °F inside prep cooler containing cooked beef and chicken at south end of line as measured with min/max holding thermometer. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection on June 19th, 2026.

Inspector's notes

Observed no hand drying provision at handwashing sink at front of house. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Handwashing facilities must be maintained in a condition that promotes handwashing and accessible at all times. Person in charge provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked dumplings and chicken-and-vegetable mixture at 45-50 °F in tabletop cooler. Person in charge stated that foods had been in cooler for about 5 hours. Except during preparation, cooking, cooling or when time is used as a control all time/temperature control for safety (TCS) foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were discarded by person in charge at time of inspection. Replacement containers contained shallower foods and were covered with lids. Replacement foods later observed at 41 °F or lower as measured with probe thermometer. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS food items with internal temperature between 47F-52F in the reach in coolers by the cook line. TCS food items included cooked egg rolls, potstickers, liquid eggs, cooked chicken, and cut leafy greens. The person in charge stated the items had been stocked into the coolers from the walk-in less than 4 hours ago.

Inspector's notes

Observed two reach in coolers with minimum ambient temperatures of 48F and 53.9F by the cook line. TCS foods stored in the reach in coolers had internal temperatures of 47F -52F. The person in charge discontinued use of the reach in cooler for cold holding TCS foods at the time of inspection.

Inspector's notes

Observed accumulation of grease and food debris under and behind food equipment on the cook line.

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 TCS food items with internal temperatures between 43F - 52F in the prep cooler by the cook line. TCS food items included cooked chicken, tofu, sliced steak, cut leafy greens, and noodles. The person in charge stated the food items had been placed into the prep cooler from the walk-in less than 1 hour ago. The person in charge moved the TCS food items back into the walk-in for rapid cooling. Discussed TCS cold holding temperature of 41F or less. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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/4617/AMC-Toolbox---Cooling. Observed the prep cooler by the cook line with a minimum ambient temperature of 54.1F as measured by inspector min/max thermometer. TCS food items inside the prep cooler had internal temperatures between 43F -52F. The person in charge stated a work order would be summitted for service. Discussed limited use of the cooler until it has been serviced and maintains TCS cold holding temperature of 41F or less. Correct By: Corrected At Time Of Inspection