P.F. CHANG'S CHINA BISTRO

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer dishwasher machine at 0ppm at bar area, staff provided new sanitizer solution, primed and retested at 100 ppm. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 18 whole eggs with cracked shells at cook line drawer reach in cooler.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at employees bathroom, staff proceeded to fix dispenser, dispenser working properly. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed over serving station area.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw ground tuna thawing inside commercially processed ROP, still frozen. Coached staff on proper thawing methods for ROP fisheries products.

Basic - Cutting board has cut marks and is no longer cleanable. Observed several cutting boards with marks not longer cleanable.

Basic - Floor area(s) covered with standing water. Observed at bar area, staff proceeded to dry the floor. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Observed at ware washing area.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation

Basic - Ice bucket/shovel stored on floor between uses. Staff placed bucket back in the rack. Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed under prep table at rear of the kitchen.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. observed at cook line area, staff placed towel back in sanitizer bucket. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine dishwasher sanitizer machine at bar area 0 ppm. Staff provided new chlorine sanitizer solution, re tested at 100 ppm Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed temperature sanitizer dishwasher machine at 130°F surface contact temperature. Manager converted the machine to chlorine chemical sanitizer , re tested at 50 ppm Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed not paper towel available at hand washing sink cook line.

Intermediate - No soap provided at handwash sink. Observed not soap available at handwashing sink at cook line.

Basic - Ceiling tile missing. Observed a missing ceiling tile at kitchen line.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled/dusted ceiling tiles and AC Vents at kitchen line.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed cleaned utensils stored in nearby table next to mop sink.

Basic - Cutting board has cut marks and is no longer cleanable. Observed all throughout preparation tables at cook line.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quad sanitizer bucket at kitchen table at 0ppm. Staff provided a new solution bucket tested at 300ppm.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled vents at kitchen across from cooking like above ice cream station.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed large cooking pots not inverted at rack by dishwashing machine.

Basic - Floor area(s) covered with standing water located at dishwashing station.

Basic - Floor drains soiled/has accumulation of debris. Observed soiled drains at dishwashing station.

Basic - No waste receptacle installed at handwash sink provided with disposable towels. Observed at rear kitchen prep table. Manager provided trash bin near HWS. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler across from frying station. Kitchen employee dried interior of RIC. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe under HWS by dishwashing station.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over over a plastic bag of marinade. The manager moved the marinade to a different cooler. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - In-use tongs stored on equipment door handle between uses. Observed at the cook line. The manager removed the tong. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed a reach in cooler gasket soiled at the cook line. The manager cleaned it. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. The manager discarded it. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at the cook line and ware wash area. The manager inverted the top plate at the cook line. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw steak inside reach in cooler in kitchen area. Employee rearranged properly during inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty cup inside hand wash sink in bar area. Employee removed during inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed in shelves at the back area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 87°F at bar area.

Basic - Single-service articles not stored inverted or protected from contamination. Observed plates not inverted in drahma area.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in bar area. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed peanuts container not labeled with common name. Employee labeled during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp (60F - Cold Holding); cooked chicken (55F - Cold Holding); butter (55F - Cold Holding) on cookline. Chef refilled ice bath to cool down food items Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed storage and walk in cooler shelves soiled. Observed soiled soda gun nozzle at bar. Bartender removed cleaned and sanitized Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed by office entrance Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots not inverted on storage shelf. Manager had employee invert pots Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Observed expired license displayed

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle touching rice in bin. Scoop was stored correctly Corrected On-Site

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed dishmachine gauge reading incorrect temperature Repeat Violation

Basic - Unclean building components, attachments or fixtures. Observed walk in cooler fan soiled

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Chef tossed wet cloth to launder Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Manager fixed paper towel dispenser Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no thermometers located in reach in coolers