Pei Wei Asian Diner, 22000 Dulles Retail Plaza #190, Dulles, VA 20166 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Pei Wei Asian Diner
Address: 22000 Dulles Retail Plaza #190, Dulles, VA 20166
Type: Full Service Restaurant
Phone: 703 421-5590
Total inspections: 9
Last inspection: 07/14/2015
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Inspection findings

Inspection date

Type
No food certified person in facility. Spoke with regional manager on phone. If no certified employee, employee must be able to answer basic food temperature questions, food handling practices and employee health.
  • Critical: Demonstration of Knowledge* (corrected on site)
    Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
    Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.
    Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
  • Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
    Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) asian slaw in the refrigerator, the food should have been discarded 1 day ago.
    Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
    Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: stored knives and hot/cold tins on chean item shelving.
    Correction: Clean and sanitize these surfaces for food contact.
07/14/2015Routine
Must speak with manager regarding date marking and discarding food by date marks. Bamboo strips, spring roll mix, ginger, liquid egg, crab meat, white sauce, hot sour soup, asian soup all being stored past "use by" dates. 3/11. Spoke with manager. Walkin will be sorted tonight before dinner service.
  • Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
    Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) bamboo strips, spring roll mix, liquid egg, crab meat, white sauce, hot sour soup, asian soup in the refrigerator, the food should have been discarded 1day to over a month ago.
    Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
03/11/2015Routine
LEX # 733479
caller indicated illness after eating at Pei Wei on Friday 2/6/15 ~ 7pm..
Chicken Sesame, brown rice, red pepper and onion.
Site visit, spoke with Manager Alex S. Facility has not received any customer complaints of illness to his knowledge but will confirm with GM.
Employee health policy was identified. No employees have reported illness.
*Facility must report any calls/complaints by customers and any restaurant employee illness as per employee health policy to the health dept.
health dept contact information provided.
Proper glove use noted. Facility advised to check cook temperatures in addition to 2x/day line checks of cold holding.
Dishwasher was not properly working-please repair leak at detergent line and add/identify audio or visual low sanitizer indicator. There must be sufficient sanitizer (observed 0ppm chlorine) before using verify with white test strips. Use 3 basin sink until this has been corrected.
  • Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
    Observation: 0ppm chlorine at dishwasher
    Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Facility initiated use of 3 basin sink (300ppm QUAT).
02/11/2015Complaint
No violations.
No violation noted during this evaluation.		09/30/2014Risk Factor
  • Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
    Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
    Correction: Provide sanitizer and immerse or expose food contact surfaces to sanitizing solution for adequate time.
04/24/2014Risk Factor
No violations.
No violation noted during this evaluation.		12/05/2013Risk Factor
No violations.
No violation noted during this evaluation.		06/28/2013Risk Factor
No violations.
No violation noted during this evaluation.		03/12/2013Risk Factor
No violations. Note: Sanitizer basins are no longer allowed to be stored on the floor.
No violation noted during this evaluation.		12/20/2012Routine

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