Maricopa County Logo

Pei Wei Fresh Kitchen

Permit ID: FD-05520

Permit Type: E & D

4340 E Indian School Rd Suite 23 Phoenix 85018


*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.

Grade
Priority Violation *
Cutting Edge Participant
D
3
Violation Description
Violation Comments
Correct By
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-6-301.12, Pf: Hand Drying Provisions Observed no paper towels at the handwashing station behind the cook line. Paper towels were provided. Hand washing sinks shall be kept fully stocked.
Corrected At Time Of Inspection
13
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination Observed package of spinach stored in a container with pre-portioned eggs. Spinach was voluntarily discarded at the time of the inspection. A separation and storage chart was provided. Ready to eat items shall be kept separated from eggs to prevent cross contamination.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness Observed 0ppm chlorine sanitizer in the mechanical warewashing machine. Sanitizer container was empty, and a new container was provided. Chlorine Sanitizer shall be kept between 50-100ppm for proper sanitation.
Corrected At Time Of Inspection
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding Observed shredded cabbage (50*F), Cut tomatoes (48*F), and Raw Tuna (48*F) in the prep cooler behind the cook station and next to the handwashing sink. Per manager, items were placed in the cooler and were at 39*F 3 hours previous. Items were voluntarily discarded. All perishable items shall be kept at or below 41*F.
Corrected At Time Of Inspection
Inspection Comments

This establishment received a(n) D Grade and had 3 Priority, 1 Priority Foundation and 0 Core violations on this inspection. Due to the violations noted on this inspection report, County legal action may result from this inspection. *Establishment was signed up for active managerial control classes.


Definitions

Priority violation is a major violation that directly contributes to increasing the risk of foodborne illness or injury.

e.g. - Food employees do not properly wash hands when required

Priority foundation violation is a minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation.

e.g.- Hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required)

Core violation is a minor violation that relates to general maintenance and sanitation.

e.g. -No sign reminding employees to wash hands

Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance with Cutting Edge program requirements receive an “A” grade.

The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.


Quick Search