P.F. Chang's

Observed two prep-top coolers in the main kitchen unable to hold foods at 41F or below. COS: PIC moved foods onto ice and relocated them to the walk-in cooler. f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Observed one kitchen staff on the cook line wearing a watch while preparing food. COS: Staff removed the watch.

(z) Miscellaneous Sources of Contamination. Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection.

Observed the kitchen and dishwashing area soiled with food residues and grease. One of the reach-in coolers in the main kitchen had sauce spilled throughout the interior. COS: PIC swept the kitchen and will ensure the kitchen remains clean at all times.

5. Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Observed several units along cook line unable to hold TCS foods at 41 F or below. Pic put all items on ice and called repair man.

Observed several units along cook line unable to hold TCS foods at 41 F or below. Pic put all items on ice and called repair man.