Pei Wei

Inspector's notes

On cook line, employee touched clothing several times, moved trash can, then donned gloves to work with food and cooking equipment without a proper handwash after contamination. Instructed employee to remove gloves, wash hands, and don new gloves to continue with tasks. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

In top portion and drawers of cold holding unit at end of cook line, TCS foods (cooked proteins, raw proteins, rice noodles) with internal temperatures of 50*F-55*F. Per employees, TCS foods were placed in cold holding unit within normal time parameters. In cold holding drawers, containers of cooked proteins, raw proteins, and rice noodles were moved to walk in cooler and in top portion of cold holding unit, ice bags were added to cooked proteins to rapidly cool back down to proper temperature. Per employees, maintenance was recently done on cold holding units and were repaired. Recommended additional maintenance of unit to ensure working properly throughout the day, especially during the hotter times of day. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

At 3-compartment sink and mop sink, faucets leaking. Repair. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

On cook line, employee touched hat several times and another employee touched apron several times, then continued working with cooking equipment, without a proper glove change and handwash. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation. At front cook line, handwashing sink blocked with dishware in basin of sink. Dishware was removed from basin of sink to allow for proper handwashing. Manager will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

At front cook line, two handwashing sinks blocked with dishware in basin of sinks. Dishware was removed from basins of sinks to allow for proper handwashing. Manager will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

At front cook line coolers, TCS foods (cooked proteins, rice noodles, sprouts) with internal temperatures of 49*F-55*F. Per manager, TCS foods were placed in coolers <4 hours. Ice was added to TCS foods (cooked proteins, rice noodles, sprouts) to rapidly cool back down to the proper cold holding temperatures. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Continue to monitor temperatures of cook line coolers to ensure proper temperatures are being maintained throughout the day. Corrective Action: Corrected at time of inspection.

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. .......On magnetic knife strip above 3 compartment sink, knife stored with food debris on blade. Per manager, knives are to be stored as clean on magnetic knife strip. Manager moved knife to be warewashed and will properly clean knife strip before adding clean knives. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.14, P: Cooling. 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. ..........In walk in cooler, in two covered containers, steamed chicken with internal temperatures of 42*F-47*F. Per manger, chicken was steamed >6 hours. Steamed chicken was discarded. See embargo form. Discussed cooling temperatures and methods with manager. (A) Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70°F); and (2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41°F) or less. (B) TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled within 4 hours to 5oC (41oF) or less if prepared from ingredients at ambient temperature, such as reconstituted FOODS and canned tuna. (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3)Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination, as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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. ........On cook line, employee touched hat several times, scratched face, then continued working with cooking equipment, without a proper handwash. Instructed employee to wash hands after contamination has occurred. Discussed proper handwashing with employees. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. ........In walk in cooler, covered container of raw shrimp stored over containers of sauces. Manager moved container of raw shrimp to speed rack to prevent future cross contamination. (A) FOOD shall be protected from cross contamination by: (2) Except when combined as ingredients, separating types of raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: (b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented. Correct By: Corrected At Time Of Inspection

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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. ........In walk in cooler, rice noodles/65*F cooling about 1 hour, in shallow covered container. Two containers of rice noodles were moved to top shelf and uncovered to continue the cooling process. Discussed proper cooling methods with manager. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination, as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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. .......At far end of cook line, no hand drying towels at handwashing sink. Manager provided hand drying towels at time of inspection. Maintain all handwashing sinks stocked with hand drying towels at all times. Correct By: Corrected At Time Of Inspection

Repeat Violation 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. ............At self service soda fountains, accumulation of dark residue on inside of soda nozzles. Soda nozzles were wiped clean at time of inspection. Discussed more frequent cleaning of soda nozzles to prevent build up of residues. (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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. ...........On cook line, cooked tofu/ 56*F, cooked chicken/ 60*F out of internal temperatures. Per employee, tofu and chicken were in prep table coolers within normal time parameters. Cooked tofu was moved to walk in cooler and ice bags were added to containers of cooked chicken to rapidly cool back down to the proper cold holding temperatures. Repair company was repairing prep table coolers at time of inspection. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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. .........In walk in cooler, portioned steamed chicken/ 55*F cooling in tightly packed covered container. Instructed manager to separate portioned bags to shallow uncovered containers to continue the cooling process. Discussed proper cooling methods with manager. (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3)Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination, as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. Correct By: Corrected At Time Of Inspection