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Pei Wei Fresh Kitchen

Permit ID: FD-08048

Permit Type: E & D

3426 E Baseline Rd Suite 121 Mesa 85204


*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
7
Violation Description
Violation Comments
Correct By
02
Management Awareness; policy present
Priority Foundation-2-102.11(C)(2),(3) and (17), Pf: Demonstration; Explaining Disease Transmission and Symptoms>>>Manager was unaware of disease transmission and employee open sores/wounds on hands. Discussed disease transmission and open wounds with manager and employee at time.
Corrected At Time Of Inspection
03
Proper use of reporting, restriction & exclusion
PRIORITY VIOLATION-2-201.11 (D) and (F), P: Responsibility of Permit Holder, Person in Charge, and Conditional Employees - Responsibility of the PIC to Exclude or Restrict; Person In Charge Excludes or Restricts; Employees Comply with Exclusion or Restriction>>>Observed employee with hospital bracelet submerging gloved hands into water being used for rinsing lettuce and prepping lettuce for lettuce cups. When employee was asked about hospital bracelet employee stated that he had cut his fingers and was in the hospital and got stiches but stated that manager cleared him to come back to work. When employee removed gloves his fingers were visibly wrapped with hospital bandages and were visibly soaking wet. Instructed employee and PIC that fingers should have been cotted and gloved but should have been assigned another tasks where submerging of hands does not occur due to wounds on fingers. Instructed manager to have employee wash hands and change tasks.
Corrected At Time Of Inspection
04
Proper eating, tasting, drinking, or tobacco use
Core-2-401.11, C: Eating, Drinking, or Using Tobacco>>>Observed employees personal drinks being stored directly on top of ice machine, and on prep table. Instructed PIC to move employees personal drinks to be stored on bottom shelf away food prep tables and ice machine.
Corrected At Time Of Inspection
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure>>>Observed employee clean hands using soap but place soap on hands then immediately place hands under running water and scrub for less than 10 seconds. Instructed employee to re-wash hands and place soap on hands, scrub hands outside of water for 20 seconds then return hands under clean running water and properly towel dry. PRIORITY VIOLATION-2-301.14, P: When to Wash>>>Observed employee enter into kitchen area and handle spray nozzle then begin to put on gloves without washing hands. Instructed employee to wash hands prior to putting on gloves. Discussed handwashing with PIC that hands must always be washed when a change in task has occurred or when possible contamination of hands has occurred prior to putting on gloves.
Corrected At Time Of Inspection
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-6-301.12, Pf: Hand Drying Provision>>>Observed no paper towels located at handwashing sink in back kitchen. Paper towels were provided at time.
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 chlorine dispensing dishwasher dispensing at 0ppm. Unit was called in at time to be repaired. Instructed PIC that unit must be repaired prior to re-inspection on 4/9/18 and must manually sanitize equipment until unit is repaired PRIORITY VIOLATION-4-702.11, P: Cleaned and Sanitized Before Use After Cleaning>>>Observed employee grab bucket from dirty dishes in dishwashing area and rinse out bucket using spray nozzle and take bucket over to flour to fill for food use. Instructed employee that container must be washed, rinsed and sanitized and that all food contact surfaces must always be washed, rinsed and sanitized prior to use when dirty. PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency>>>Observed salad spinner being stored away, lidded, under 3-comp sink but with visible decaying lettuce debris throughout salad spinner. Per PIC salad spinner is only used every couple of weeks. Instructed PIC that salad spinner must be thoroughly washed, rinsed and sanitized prior to use and must always be washed rinsed and sanitized prior to storing away as clean, every 4 hours when in use and cannot be stored away unclean until needing to be used again. PIC moved salad spinner to dishwashing area at time. Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils>>>Observed several containers being stored away as clean but with stickers still left on containers. Instructed PIC that stickers must be completely removed when containers are stored away as clean.
Correct Prior To Reinspection
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding>>>Observed cooked egg rolls, stuffed wontons and spring rolls in reach in prep refrigerator holding at 50*F and per PIC food had been in unit for unknown amount of time. Food was discarded at time and at time unit was observed to be holding at 48*F. Must repair unit and repair gaskets in unit to ensure adequate cold holding temperatures of 41*F or below.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment>>>Observed reach in prep refrigerator holding at 48*F in front of wok line. Must repair unit to hold at 41*F or below prior to re-inspection on 4/9/18 Priority Foundation-3-501.15 (A), Pf: Cooling Methods>>>Observed several containers of cooked prepped chicken holding at 64*F in covered stacked containers in walk in refrigerator. Per PIC chicken had been cooked and prepped 2.5 hours prior and at time instructed PIC to remove chicken and place on cooling rack to rapidly cool chicken to 41*F or below prior to storing chicken in covered containers.
Correct Prior To Reinspection
38
Personal cleanliness
Core-2-303.11, C: Prohibition-Jewelry>>>Observed employee prepping mushrooms with cloth bracelet with cloth strings dangling from bracelet. Instructed PIC and employee on prohibited jewelry.
Corrected At Time Of Inspection
41
In-use utensils: properly used
Core-3-304.12 , C: In-Use Utensils, Between-Use Storage>>>Observed in use rice scoop in cooking area in standing water in dipper well. Instructed PIC to turn water valve on in dipper well to adequately flush particles away and down drain. PIC went to turn on valve and realized that main water line to dipper well was turned off from below. PIC turned on water at time and then turned on dipper well at time. Instructed PIC to remove scoop and container and bring new container and scoop at time.
Corrected At Time Of Inspection
46
Warewashing facilities: installed, maintained, & used; test strips
Core-4-501.16, C: Warewashing Sinks, Use Limitation>>>Observed establishment using 3-comp sink as additional prep sink. Sink must be available to use to manually clean and sanitized equipment. Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices>>>Observed establishment having chlorine sanitizing dishwasher as well as using quat for 3-comp sink sanitizing. At time establishment only has chlorine test strips. Must obtain quat test strips prior to re-inspection.
Correct Prior To Reinspection
53
Physical facilities installed, maintained, & clean
Core-6-501.12, C: Cleaning, Frequency and Restrictions>>>Observed standing water throughout kitchen area. Must remove standing water throughout kitchen area.
Correct Prior To Next Routine Inspection
Inspection Comments

This establishment received a(n) D Grade and had 7 Priority, 6 Priority Foundation and 6 Core violations on this inspection. No County legal action will result from this inspection.


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.


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