Maricopa County, AZ

Pei Wei

Permit ID: FD-10705

Permit Type: E & D

1619 N Dysart Rd Suite 101 Avondale 85392

*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
Not Participating
1
Violation
ID

Violation Description

Violation Comments

Correct By
20
Proper cold holding temperatures
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. Portioned bags of battered chicken and non-battered chicken on top of the refrigerated portion of in west cook line area found with the internal temperatures of 49*F and 47*F respectively. Many items appeared over stocked and were stored above the suggested storage markings. TCS foods must be held at an internal temperature of 41*F or below. ----------- Per PIC, food employee recently restocked food items in area. PIC had food employee remove excess food items found above suggested storage marking from refrigeration unit and move items to walk-in cooler. Food employee also placed ice bags on remaining foods to aid in cooling process. Routinely monitor TCS foods to assure that foods are kept internally at 41*F or below for proper cold holding.
Corrected At Time Of Inspection
46
Warewashing facilities: installed, maintained, & used; test strips
Core-4-303.11 (A-B), C: Cleaning Agents and Sanitizers, Availability No chemical sanitizer found for mechanical dishwasher. Provide and have available chemical sanitizer for mechanical dishwasher. Do not use mechanical dishwasher to sanitize food contact equipment until chemical sanitizer is obtained. Per PIC, food employees will manually ware wash and sanitize food contact equipment using three compartment sink.
Correct Prior To Next Routine Inspection
47
Non-food contact surfaces clean
Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Following items have build up of residues: --holster for manual can opener (build up of food residues) (**Repeat Violation) --fan grates in walk-in cooler (build up of dust and debris) Clean equipment surfaces at a frequency to prevent build up.
Correct Prior To Next Routine Inspection
Inspection Comments

This establishment is not participating in the award program at this time and had 1 Priority, 0 Priority Foundation and 2 Core Violations on this inspection. A pattern of non-compliance for foodborne illness risk factor violation # [20], [PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding] has been noted during this inspection. An Active Managerial Control Training visit was offered to the person in charge. Failure to correct repeat violations may result in legal action. -- Met with PIC, (Susan R.), concerning repeat violation of Category 20. Offered Active Managerial Intervention opportunity to establishment. Establishment will review with regional manager concerning offer of assistance. Contact inspector via e-mail (see business card) within two weeks (by May 22, 2023) to schedule intervention. Please remember when scheduling appointment to have key personnel attend this intervention. Additional information is available at the MCESD website, www.esd.maricopa.gov. such as templates and guidance materials. It is also recommended you view the Department’s Cutting Edge Training Video- Section (3). https://www.youtube.com/watch?v=gbNeqXGTrj8 Additional resources to help you and/or your facility achieve Active Managerial Control practices can be viewed at: https://www.maricopa.gov/4533/English-AMC-Toolbox Provided following MCESD handout(s) via email: --MCEHC changes (i.e.-Certified Food Protection Manager must be present during all hours of operation) --Proper cooling time & temperatures --Time as a public health control: procedures & record --Legal Process "The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the coming months. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal. If you are unsure whether your email address is accurate, you may: • Contact your inspector using the phone number or email on your last inspection report to review, or • Contact the Department using the email addresses below, o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food) o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants) o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets) o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review) Note: If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824." No County legal action will result from this inspection. Printed and Emailed inspection report.


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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