Pei Wei Express

Washing fruits and vegetables — Inspector Note: Observed raw chicken chunks in the sink designated for vegetable prep in the main kitchen. Advised PIC raw fruits and vegetables shall be thoroughly washed in a sink designated for that purpose only. Correct by: 04/18/2026. Advised PIC to cease washing raw foods in vegetable prep sink and to clean and sanitize before use.

Physical facilities installed, maintained, and clean — Inspector Note: Observed multiple stains on ceiling tiles throughout the main kitchen. Advised PIC the physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Correct by: 04/18/2026

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed cell phone stored on rack for dry storage goods. Advised PIC lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. COS: Had PIC relocate cell phone.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed Cl sanitization at 3-compartment sink under required minimum, measuring 25 ppm. Advised PIC a chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart: 50 - 100. COS: Had PIC add CL concentration to 100 ppm.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed multiple boxes of raw chicken in the walk-in freezer stored on the floor open. Advised PIC food shall be protected from contamination by storing the food in a clean, dry location where it is not exposed to splash, dust, or other contamination at least 6 inches (15 cm) above the floor. COS: Had food employee place multiple boxes of raw chicken off the floor.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Upon arrival, observed food employee wash hands at the 3-compartment sink in the main kitchen. Advised PIC that a ware wash sink may not be used as a hand sink for hand washing. COS: Had food employee cease washing hands at the 3-comartment sink, and to wash hands at the designated handwash sink.

Plumbing installed; proper backflow devices — Inspector Note: Observed an active leak at the faucet of the 3-compartment sink. Advised PIC plumbing systems shall be repaired according to law and maintained in good repair. Advised PIC to repair leak on the faucet of the 3-compartmenr sink.

Insects, rodents, and animals not present — Inspector Note: Observed active roach activity in the main kitchen near the cookline. Advised PIC that the presence of insects, rodents, and other pests shall be controlled to minimize their presence by using methods if pests are found such as pest control. Advised PIC to contact professional pest control to service the establishment.

Food stored covered — Inspector Note: Observed metal containers of red pepper flakes, chili paste, and minced garlic near the cookline stored uncovered when not in use, Advised PIC that expect when cooling, food items shall be covered in order to prevent contamination. Advised PIC to place covers on food items.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed multiple food contact surfaces of knives stored above the prep sink as clean with food debris. Advised PIC that food contact surfaces shall be cleaned to sight and touch. Advised PIC to wash, rinse, and sanitize food contact surfaces of multiple knives.

Proper hot holding temperatures — Inspector Note: Observed, at the steam well in the main kitchen, cooked chicken hot holding in the temperature danger zone below 135F. Advised PIC that when hot holding TCS foods, foods shall maintain a temperature of 135F or above. Advised PIC to reheat cooked chicken to 165F within 2 hours.