Pei Wei

Inspector's notes

Observed buildup of dust on several vents above dining area and dishwashing area. PIC stated they will address the area and remove dust. Corrective Action: Correct by next routine inspection

Inspector's notes

Observed handwash sink by server area with dripping hot water. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Correct by next routine inspection.

Inspector's notes

Observed no certified food protection manager on the premises at time of inspections. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed portioned cooked noodles with temperatures between 54 to 56*F at time of inspection in the prep table on the line at time of inspection. Per cook, items were made less than 2 hours prior to inspections at time of inspection. Reviewed with cook about not cooling in prep tables at time of inspections. Cook moved noodles to walk-in cooler to rapid cool at time of inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed leaks from multiple faucets throughout the back of house at time of inspection. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed scoops on the cook line stored in the products of the prep table with the handles touching the food. Discussed with Person in Charge (PIC) the handles shall be stored upright and not touching the food when stored in the product. PIC stored handles properly at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee wiping used gloves on apron and continue to food prep. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs, going through barriers and when changing tasks. Employee removed gloves and washed hands. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several of flying insects in the kitchen and lobby. Discussed with PIC establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Corrective Action: Correct prior to re-inspection. Reinspection scheduled on 12/5/24

Inspector's notes

Observed at mop sink by back door a not-in-use chemical dispenser that is directly connected with a hose and a Y-valve to a faucet with an AVB. Please utilize the separate water line that is upstream from the AVB for the chemical dispenser in order to allow the AVB to operate without being under constant pressure. The faucet with the AVB should be able to be used independently of the chemical dispenser. This will prevent chemicals from being syphoned into the clean water supply. PIC disconnected at the time of inspection. Also discussed with PIC the installation/use of a Y-valve on a faucet with or without an AVB is prohibited, because the system is not designed, constructed and installed according to law. PIC disconnected at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed buildup of food debris and soil accumulation under the wok station. on the cookline. Discussed with PIC physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris to prevent attracting pests. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 3rd Consecutive Violation

Inspector's notes

>>>Observed portioned cooked rice noodles and cooked chicken in the cold holding drawer at the prep table on the cookline at the farthest point from entrance. These TCS items held an internal temperature of 47*F to 50*F. Per Person in Charge (PIC) the items were prepped 1 hour prior to inspection and then placed in the prep table. Discussed with PIC 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. The cooked rice noodles and cooked chicken were relocated to the walk-in to properly cool. Corrective Action: Corrected at time of inspection.

Inspector's notes

>>>Observed buildup of food debris and soil accumulation under the wok station. on the cookline. Discussed with PIC physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation

PRIORITY VIOLATION-5-205.12 (A), P: Prohibiting a Cross Connection >>>Observed at mop sink by back door a not-in-use chemical dispenser that is directly connected via a hose to a faucet with an AVB. Please have a separate water line installed upstream from the AVB for the chemical dispenser in order to allow the AVB to operate without being under constant pressure. The faucet with the AVB should be able to be used independently of the chemical dispenser. This will prevent chemicals from being syphoned into the clean water supply. Person in Charge (PIC) unconnected the chemical hose to the faucet at the time of inspection. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions >>>Observed food debris buildup towards the back wall along the wok cook line. Also observed missing caulking and organic matter on the existing caulking building up along the partitions of the hand sink by the dish washer. There is missing caulking along the splash boards at the dishwasher line. Discussed with PIC the frequency of cleaning should be often enough to avoid accumulation of grease, food debris and that attached equipment must be sealed to avoid build up of food debris or organic matter. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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 facility using quat sanitizer for three compartment sink with no test strips. Discussed with PIC that quat test strips are needed to check concentrations of quat sanitizer. Re-inspection by 11/2, PIC can provided proof of purchase through email. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-5-202.11 (A), P: Approved System Observed Y-valve at mop sink with atmospheric vacuum breaker. Discussed proper backflow prevention hazards with person in charge. Y valve was removed. Correct By: Corrected At Time Of Inspection