P F CHANG'S CHINA BISTRO #5000

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle soiled with debris at bar Corrected On-Site

Basic - Duct tape used to repair nonfood-contact surface. Handles on Rice warmers at prep station

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler at bar

Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe under dishwasher

Basic - Equipment and utensils not properly air-dried - wet nesting. Stacked plastic containers at dish area

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup around walk in freezer door

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled bottom shelves at server station Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Standing water at cook line reach in coolers

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 Employees certifications expired

Basic - Equipment and utensils not properly air-dried - wet nesting. Multiple plastic containers at prep station

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup at walk in freezer

Basic - Standing water in bottom of reach-in-cooler. Standing water at reach in cooler next to steam well and at cook line

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile in disrepair above Salad station

Basic - Current Hotel and Restaurant license not displayed.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior accumulation of debris above salad station

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler next to soup hot well station Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of reach in cooler next to soup hot well station

High Priority - Dented/rusted cans present. See stop sale. 2 dented cans of bamboo shoots

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee came in from dining room to soda station and proceeded to serve drinks with no hand washing.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 small flying insect located by soda boxes 1 small flying insect on servers station 2 small flying insects on dinning room. Total= 4 small flying insects

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Servers wearing watches.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee preparing food with no beard guard.

Basic - Equipment and utensils not properly air-dried - wet nesting. In dishwasher area wet nesting in plastic containers

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan dust in walk in cooler.

Basic - Single-service articles not stored inverted or protected from contamination. Single service cups next to soda station Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in cooler in front of kitchen area next to wok station. Standing water in bottom of reach in cooler in pantry station.

Basic - Cutting board has cut marks and is no longer cleanable. Brown cutting board on cooks line

Basic - Single-service articles improperly stored. Case of to go containers stored on floor at storage room next to triple sink Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink at bar Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cooks line

Basic - Equipment and utensils not properly air-dried - wet nesting. At dry dish storage area

Basic - Food storage container/container lid cracked or broken. In use green lid in reach in cooler at cooks line was cracked.Operator discarded Corrected On-Site

Basic - In-use strainer stored on equipment door handle between uses. Strainer hanging from oven door on cooks line at wok station Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in direct contact with cornstarch Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler across from cooks line Reach in cooler at raw protein area

Basic - Time/temperature control for safety food thawed in an improper manner. Minced tuna packaging not cut as directed by instructions printed on packaging for thawing procedure

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed alfalfa sprouts over clean and cut vegetables Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw shell eggs stored over cut cucumbers. Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored.Chemical bottle stored next to clean plates on expo line. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.No paper towels on hand sink at dish area. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Chicken cooked on Saturday with no date marked.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.Multiple hand wash sink with temperature of 80F.

Basic - Cutting board has cut marks and is no longer cleanable.Cutting boards on cook line.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Server scooping while while wearing a smart watch.

Basic - Employee with no beard guard/restraint while engaging in food preparation.Employee cooking food with no beard guard.

Basic - Equipment and utensils not properly air-dried - wet nesting.Wet nesting on plastic containers stored on dish area. Corrected On-Site

Basic - Equipment in poor repair.Door on reach in cooler at pantry area.

Basic - Old labels stuck to food containers after cleaning.Old labels on plastic containers at dish area.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Two reach in coolers on bar area have debris.

Basic - Standing water in bottom of reach-in-cooler.Standing water on reach in cooler under proteins at cook line and standing water on reach in cooler at pantry area.

High Priority - Dented/rusted cans present. See stop sale. 46 ounce of pineapple juice had dent on the bottom.Operator removed can. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink located in the area where soup is held has a counter that makes it difficult to reach the paper towel.Operator put paper towel on counter next to hand washing sink Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Purple cutting board located in prep area where the unused cutting boards are kept

Basic - Floor tiles missing and/or in disrepair. Piece of tile missing by drain located by the ice machine

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up around freezer door and ceiling

High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Raw ground pork over calamari in walk in cooler. Moved to properly separate. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Large pot of white rice at prep area in covered stock pot at 119/117f. Manager began reheating rice to +165f to hot hold at +135f. Corrective Action Taken

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ One certified food manager on site has expired food manager card. Luis expired 3/14/2022.

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by buckets. All moved. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Food in hand sink at cook line. Sink cleaned and sanitized. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory on to go menu. Manager corrected and printed new to go menus with consumer advisory. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink removed. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil water residues. At bar.

Basic - Waste line missing at soda gun holster. At bar.

Basic - Water leaking from pipe and/or faucet/handle. Cook line hand sink.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sanitizer set up to 200 ppm quaternary ammonia. Cloths placed in sanitizer. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 3 ounces of kids cut fruit in cooler from 9/1 47°; operator Discarded Corrective Action Taken

Intermediate - Handwashing sink at dishwasher blocked by silverware tray and tea kettle tray Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse and keys on table with to go condiments Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair in sushi area

Basic - Food storage container/container lid cracked or broken. Lid to cabbage mix in walk in cooler cracked, operator discarded Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.

Basic - Standing water in bottom of reach-in-cooler across from Fryer