Pei Wei

Inspector's notes

PIC cannot document a certificate for a manager in food safety.

Inspector's notes

In mop sink hose downstream of atmospheric vacuum breaker is attached to chemical dispenser and AVB is under constant pressure of water. PIC was advised on correction option, and he detached the hose and re-attached it to the second faucet designated for chemical dispenser.

Inspector's notes

Observed leafed lettuce 55*f and gyoza 51*f degrees in cookline open top fridge. Items out of temperature less than 4 hours per manager and moved to walk-in fridge to cool. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed water leak coming from the right side wok station center valve. Please repair equipment to ensure good working order. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no employee is currently a Certified Food Protection Manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Obtain within 90 days and keep onsite for verification. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked brown rice holding in rice warmer at 105-126*F at time of inspection. Per manager, rice had been cooked approximately one hour prior and placed into warmer for service. Manager chose to voluntarily discard rice at time of inspection - proper hot holding was reviewed. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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/4573/AMC-Toolbox---Handwashing. Observed a large pitcher of water being stored inside of the hand sink in the cooking line. The PIC indicated the water was being used to refill the woks in the cooking area. All hand wash sinks must only be used for hand washing. The PIC removed the pitcher and was educated to only use the prep sink for water for cooking. Correct By: Corrected At Time Of 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 pre-cooked potstickers, cut lettuce wedges, chopped salad, and salmon poke stored in the top cooler closest to the sink with a temperature of 49-54F. The PIC indicated that the products were placed in the cooler 3.25 hours prior to inspection. All TCS food products must be kept at 41F at all times. The PIC moved all the items into a cooling unit to cool food down to 41F rapidly. 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 top cooler on the unit closest to the hand wash sink with an overall temperature of 54.2F. All cold holding units must be able to keep TCS foods at 41 or colder at all times. The PIC moved all tCS food products to the bottom part of the unit and will call for maintenance. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-402.12, Pf: Records, Creation, & Retention; Raw as Ready-to-Eat Fish. 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/4619/AMC-Toolbox---Approved-Source. Observed raw salmon being served on an updated menu for the Salmon Poke Bowl. Asked PIC about parasite destruction letter for the salmon and did not know about if they had a letter for the product. The establishment must have a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature for specified time and it must be retained on site of the operation. The PIC contacted the district manager and was able to produce the letter to be printed. The RDM had notified other stores to have it printed and available. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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/4125/Food-SafetyOperator-Resources. Observed that the ad pop-up at the cash register, online menu, and the menu signage for the Salmon Poke Bowl did not have any indicator of raw fish being served in the food product. This violation refers to notifying a consumer that they are going to eat something that is raw or undercooked or includes ingredients that are raw or undercooked and the associated health risks. The PIC placed signage on the boards stating "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions." and notified corporate for changes. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Observed the condenser unit inside of the cold holding prep table closest to the door leaking water on the bottom shelf of the unit. All equipment must be kept in good repair to prevent further issues. Correct By: Correct Prior To Next Routine Inspection