Pei Wei Express OR Mandarin Express

Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.

• Approved source; food safe and unadulterated
  • High priority: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours. See stop sale. In Walk in cooler, cooked chicken prepared 09/07/26 at 50°F, stored in a deep plastic covered container.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Reach in cooler on cook line cooked chicken 49°F, cut cabbage 50°F, Employee add ice to cabbage and voluntarily discard chicken.
  • High priority: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. In Walk in cooler, cooked chicken prepared 09/07/26 at 50°F, stored in a deep plastic covered container.
• Food protection and cross-contamination
  • High priority: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Reach in cooler on cook line, raw chicken stored above raw beef, employee moved and stored properly, also same in Walk in cooler, Employee moved all.
• Dishwashing facilities and test kits
  • Basic: Old labels stuck to food containers after cleaning. Cleaned containers above triple sink with old stickers.
• Food-contact surfaces clean and sanitized
  • Basic: Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine with mold like substance.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves with food debris and mold like substance (raw chicken and raw beef shelves).
• Clean equipment storage and air drying
  • Basic: Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers stored wet above triple sink.
• Handwash sinks and supplies
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink next to triple sink, also no soap and no sign.

The inspector came back, found the problems fixed and allowed the business to reopen.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Insects, rodents, pests and animals
  • Basic: Dead rodent present. Two dead rodents on sticky pad on shelf under front counter. Manager discarded pad with dead rodents.