PEI WEI EXPRESS - TOWN CENTER @ COBB MALL

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

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

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

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

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

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

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

Observed food employee use the hand sink in the front food service (FFS) area as a dump sink. C/A: A handwashing facility may not be used for purposes other than handwashing COS: EHS informed PIC that hand sink may only be used for handwashing.

Observed food employee washing dishes in the 3-compartment sink and not sanitize the dishes then place the dishes on a drying rack. C/A: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. COS: dishes were re-washed, rinses and place in a sanitizer (chlorine) solution at 50ppm