PEI WEI EXPRESS

Observed cracked raw eggs stored next to ready-to-eat food and raw beef stored above shelled eggs in the walk-in cooler.

CA: (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

1. Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and

(II) Cooked ready-to-eat food; and P

(III) Fruits and vegetables before they are washed; P

(IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.

(ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:

(I) Using separate equipment for each type, P or

(II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and

(III) Preparing each type of food at different times or in separate areas; P

(iii) Cleaning and sanitizing equipment and utensils;

(v) Cleaning hermetically sealed containers of food of visible soil before opening;

(vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened;

(vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or

(viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.

COS: PIC rearranged food items for proper order to prevent cross contamination

Observed incorrect disinfectant stored for a vomit/fecal event cleanup.

CA:511-6-1.03(6) - Clean-up of Vomiting and Diarrheal Events(Pf) (6) Responding To Contamination Events. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Pf

Advised to use an EPA-registered disinfectant and provided educational documentation on proper cleanup and disinfection for norovirus, along with a response procedure for vomit/fecal events. This must be completed and documented within 10 calendar days.

Observed employee serving food with watch on.

CA:(g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

COS: PIC removed jewelry and washed their hands before return to serving food

Observed previous inspection report posted during time of inspection.

CA:1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. A food service establishment inspection report addendum need not be displayed, but shall be made available by the food service establishment to the public upon request.

COS: PIC displayed current inspection report

Observed 2023 food permit posted during time of inspection.

CA:1. Post the permit in a location in the food service establishment that is conspicuous to consumers

COS: PIC displayed current food permit

Employee was observed using a mobile phone while working and did not wash their hands afterward before resuming food handling tasks. CA: (c) When to Wash.

1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms; P

(ii) After using the toilet room; P

(iii) After caring for or handling service animals or aquatic animals; P

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P

(v) After handling soiled equipment or utensils; P

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P

(vii) When switching between working with raw food and working with ready-to-eat food; P

(viii) Before donning gloves to initiate a task that involves working with food; P and

(ix) After engaging in other activities that contaminate the hands. P

2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. P

COS: Employee washed hands before handling food

In the prep top cooler, cooked lo mein noodles were observed stored adjacent to raw chicken, and liquid eggs were stored next to ready-to-eat green beans. Additionally, raw chicken was stored above raw beef and cabbage in the walk in cooler.

CA:c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

1. Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and

(II) Cooked ready-to-eat food; and P

(III) Fruits and vegetables before they are washed; P

(IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.

(ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:

(I) Using separate equipment for each type, P or

(II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and

(III) Preparing each type of food at different times or in separate areas; P

(iii) Cleaning and sanitizing equipment and utensils;

(v) Cleaning hermetically sealed containers of food of visible soil before opening;

(vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened;

(vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or

(viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.

COS: Cooked lo mein noodles were relocated away from raw chicken, liquid eggs were separated from ready-to-eat green beans, and raw chicken was moved below raw beef and away from produce. Staff was advised on proper storage order, and a "Just Store It" info sheet was provided in English and Spanish for future reference.

Fried rice was observed in the rice cooker hot holding at 117F, and egg rolls on the steam table were holding at 128F

CA:(f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Advised that all hot foods must be maintained at 135F or above to prevent the growth of harmful bacteria.

PIC was not present during time of inspection.

CA:There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance with the following:

Advised that a designated Person in Charge must be present during all hours of operation.

Observed no employee health policy on-site during the inspection.

CA:511-6-1.03(2)(m) - Person-in-Charge Duties (Pf) Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf

Provided copies of the employee health reporting agreement in multiple languages (English, Spanish, Mandarin). Advised PIC to make copies and ensure every employee reads and signs the document. This must be completed and documented within 10 calendar days.

Ice was observed dumped in both designated handwashing sinks.

CA: o) Using a Handwashing Sink.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

2. A handwashing facility may not be used for purposes other than handwashing. Pf

3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf

Advised that Handwashing sinks must be used only for handwashing and kept accessible at all times.

Observed incorrect disinfectant stored for a vomit/fecal event cleanup.

CA:511-6-1.03(6) - Clean-up of Vomiting and Diarrheal Events(Pf) (6) Responding To Contamination Events. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Pf

Advised to use an EPA-registered disinfectant and provided educational documentation on proper cleanup and disinfection for norovirus, along with a response procedure for vomit/fecal events. This must be completed and documented within 10 calendar days.

Observed multiple food items uncovered that were not actively cooling, including pre-cooked shrimp in the prep top cooler and cheese wontons in the walk-in freezer.

CA:511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Advised that all food items must be properly covered to prevent contamination.

Organic growth was observed inside the ice machine during the time of inspection.

CA:7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Advised that the ice machine must be cleaned and sanitized regularly

A cutting board was observed being washed in the vegetable prep sink and was not sanitized after cleaning.

CA: cc) Warewashing Machines, Automatic Dispensing of Detergents and Sanitizers. A warewashing machine that is installed after September 12, 2007 shall be designed and equipped to: automatically dispense detergents and sanitizers Pf and incorporate a visual means to verify that detergents and sanitizers are delivered or a visual or audible alarm to signal if the detergents and sanitizers are not delivered to the respective washing and sanitizing cycles. Pf

Advised that food-contact surfaces must be washed, rinsed, and sanitized after use to prevent cross-contamination.

Observed no employee health policy on-site during the inspection.

CA:511-6-1.03(2)(m) - Person-in-Charge Duties (Pf) Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf

Provided PIC with copies of the employee health reporting agreement in multiple languages (English, Spanish, Mandarin). Advised PIC to make copies and ensure every employee reads and signs the document. This must be completed and documented within 10 calendar days.

Observed incorrect disinfectant being used for a vomit/fecal event cleanup.

CA:511-6-1.03(6) - Clean-up of Vomiting and Diarrheal Events(Pf) (6) Responding To Contamination Events. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Pf

Advised PIC to use an EPA-registered disinfectant and provided educational documentation on proper cleanup and disinfection for norovirus, along with a response procedure for vomit/fecal events. This must be completed and documented within 10 calendar days.

Observed multiple food items uncovered that were not actively cooling, including pre-cooked shrimp in the prep top cooler and cheese wontons in the walk-in freezer.

CA:511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Advised PIC that all food items must be properly covered to prevent contamination.

Observed several food items in plastic containers without proper identification.

CA:511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Advised PIC to properly label all items removed from their original containers.

Observed a bucket of soy sauce and empty used food containers on the floor.

CA:1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts.

PIC removed the items from the floor and placed them in the three-compartment sink to be washed.

Observed multiple wet cloths on food contact surfaces.

CA:511-6-1.05(10)(b) - Wiping Cloths, Air Drying Location (C) (b) Wiping Cloths, Air-Drying Locations. Wiping cloths laundered in a food service establishment that does not have a mechanical clothes dryer shall be air-dried in a location and in a manner that prevents contamination of food, equipment, utensils, linens, and single-service and single-use articles and the wiping cloths. This subsection does not apply if wiping cloths are stored after laundering in a sanitizing solution.

PIC removed all wet cloths from food contact surfaces and placed them in a bucket.

Observed the three-compartment sink and vegetable sink leaking from the pipes.

CA:511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Advised PIC to repair the leaks from the pipes at the three-compartment sink and vegetable sink

Observed cardboard lining multiple shelves

CA:11-6-1.05(1)(a) - Materials, General Requirements (P, C) (1) Materials.

(a) General Requirements. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.

Advised PIC to remove cardboard from shelves and ensure all surfaces are finished to have a smooth, easily cleanable surface.