PEI WEI EXPRESS - TOWN CENTER @ COBB MALL

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed the ambient temperature for the walk in cooler in the main kitchen area at 59F. C/A: Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. NOTE: 1) Facility will be using the prep top unit and the reach-in freezer for TCS food storage.

Insects, rodents, and animals not present — Inspector Note: Observed 3 live roaches around the ware washing area and back door to the main kitchen area. Observed 2 live roaches behind the glass wall panel in the front food service area. C/A: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions.

Insects, rodents, and animals not present — Inspector Note: Observed several dead roaches under the wok equipment in the main kitchen and several dead roaches on a glue board in the storage cabinets located in the front food service area. C/A: Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. NOTE: glue board with roaches discarded by certified food safety manager (CFSM)

Proper cold holding temperatures — Inspector Note: Observed the cold time/temperature control for safety (TCS) foods distinguished by an asterisk (*) held above 41F in the main kitchen. C/A: cold time/temperature control for safety (TCS) food shall be maintained at 41°F or below COS: items taken to the mall trash compactor and TCS food items in the walk-in cooler voluntarily discarded

Insects, rodents, and animals not present — Inspector Note: Observed live roaches around the drains in the main kitchen area (closest to the ware washing and mop sinks). Observed live roaches behind the glass wall panel in the front food service area. Observed harborage conditions in the main kitchen area (standing water, food on the floor). C/A: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions.

Insects, rodents, and animals not present — Inspector Note: Observed numerous dead roaches under equipment and on the floor of the main kitchen area. C/A: Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed employee drink in a disposable cup without a straw or lid stored on a shelf directly above the prep top in the main kitchen area. C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: drink discarded; discussed designated areas for eating and drinking

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed a red sanitizer bucket filled with wiping cloths stored in the only hand sink located in the front food service area. C/A: A handwashing facility may not be used for purposes other than handwashing. COS: bucket removed; discussed that hand sinks shall only be used for hand washing

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed black and pink mold-like build up on the interior portion of the ice dispenser for the bulk ice machine located in the main kitchen area. C/A: Equipment food-contact surfaces and utensils shall be cleaned: In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. COS: Ice discarded; ice machine rinsed and cleaned with a bleach solution and allowed to air dry before use

Proper hot holding temperatures — Inspector Note: Observed hot time temperature control for safety (TCS) foods distinguished by an asterisk (*) held below 135F. C/A: hot time/temperature control for safety food shall be maintained at 135°F or above COS: items discarded

Toxic substances properly identified, stored, used — Inspector Note: Observed 2 unlabeled residential pesticide spray bottles filled with chemicals in the ware washing area of the main kitchen. Per Certified food safety manager (CFSM) one chemical is a degreaser and the other is used for pest treatment. C/A: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. COS: items labeled with the common name

Contamination prevented during food preparation, storage, display — Inspector Note: Observed a container of soy sauce stored on the floor of the main kitchen. C/A: food shall be protected from contamination by storing the food at least 6 inches above the floor. COS: item placed on metal shelf at least 6 inches above the floor

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: EHS observed left knob foe steam table in disrepair. PIC and Manager stated the knob broke yesterday (11/19/25). C/A: Equipment shall be maintained in good repair Correct by 11/24/25

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed the ambient temperature for reach-in freezer (RIF) at 41F. C/A: Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use Correct by 11/24/25

Hands clean and properly washed — Inspector Note: Observed food employee rinse hands in hand sink for 5 seconds without using any soap. Observed 2nd food employee immediately rinse soap off their hands and scrub hands underwater for less that 10 seconds. C/A: Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (i) Rinse under clean, running warm water; P (ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; P (iii) Rub together vigorously for at least 10 to 15 seconds while: (I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, P and (II) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; P (iv) Thoroughly rinse under clean, running warm water; P and (v) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device. P 3. To avoid recontaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door. COS: both food employees washed hands according to hand washing procedures

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed the hot water knob for the hand sink located in the warewashing area of the main kitchen in disrepair; sink unable to provide hot water under pressure. C/A: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF Correct by 11/24/25

Food separated and protected — Inspector Note: Observed raw steak stored above noodles in the preptop. Observed raw eggs stored on top of a container of broccoli, and observed raw steak stored above mushrooms in the walk-in cooler located in the main kitchen. C/A: foods shall be protected from cross contamination by separating raw animal foods and ready to eat foods; Arranging each type of food in equipment so that cross contamination of one type with another is prevented COS: items moved; EHS will email chart for cook temperatures

Proper hot holding temperatures — Inspector Note: Observed tcs foods distinguished by an asterisk (*) hed below 135F. C/A: hot time/temperature control for safety food shall be maintained at 135°F or above COS: items discarded