Wei Wok

Inspector's notes

Observed dish machine with a concentration of 0ppm for chlorine. PIC was not sure why the dish machine was not properly sanitizing dishes. PIC called for a service technician at time of inspection. Establishment will be utilizing their 3 compartment sink until the dish machine can be repair, no re-inspection required. PIC had employee fill the 3 compartment sink at time. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Chlorine must have a concentration between 50-100 ppm for sanitizing food contact surfaces. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed fried egg rolls with an internal temperature of 73F. Per PIC, the egg rolls are under time as a control and were fried less than 2 hours prior to the inspection. The egg rolls did not have a time stamp and the establishment did not have a written procedure. Wrote a time control procedure on site, with the approval of the manager and the procedure was electronically sent and received by the manager. All TCS foods being held under time as a control were properly time stamped at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked chicken with an internal temperature of 72F, and cooked noodles with an internal temperature of 55F, in the bottom portion of the prep table. Per PIC, the items were prepared and cooked today, and were placed in the prep table to cool. Explained that the prep table is designed to keep food items cold, and not designed to cool food items down. The chicken and noodles were moved to the walk-in for rapid cooling. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dirt, dust, and debris throughout the kitchen, under/on equipment, and walls of the establishment. 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.

Inspector's notes

Observed bean sprouts, cooked chicked, egg rolls, and dumplings with internal temperature of 56 degrees Fahrenheit. Per PIC, items had been there less than 2 hours and were moved to walk in to cool. PIC called to have prep table serviced. And will only put non-TCS foods in there until it can be repaired. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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 mechanical dishwasher with chlorine concentration of 0 ppm, even after priming the machine. PIC called for dishwasher to be serviced and filled the 3 compartment sink with sanitizer at 50 ppm. and sanitized the dishes in there. 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 milk and half and half in the reach in at the expo area. PIC discarded both at the time of inspection. TCS foods shall be 41 degrees Fahrenheit or below to prevent microbial growth. 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 reach in refrigerator in the expo area with ambient air temperature of 49 degrees Fahrenheit. Have unit serviced prior to re-inspection on Friday, February 16, 2024. Correct By: Correct Prior To Reinspection

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. -- Observed bowl of raw duck on top of box of vegetables. PIC relocated bowl to down by the raw chicken. Food shall be stored according to final cooking temperature. Correct By: Corrected At Time Of Inspection