P F CHANGS CHINA BISTRO

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2026-02-23: No original copies provided. Instructed operator to have originals available at next unannounced inspection. Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At server station reach in cooler- Creamer 54F- cold holding- food not prepared or portioned today- food out of temperature for 30 minutes- operator discarded. Corrected On-Site Repeat Violation Admin Complaint

Basic - Standing water in bottom of reach-in-cooler- at cookline- operator removed water. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At reach in cooler by cookline- in use avocados with sticker still attached- educated operator- employee removed and washed produce properly. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak stored next to raw chicken in low boy cooler across from reach in cooler at cook line. PIC removed and stored appropriately. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler across from cook line, cooked chicken (51F - Cold Holding). Per operator, items were not prepared or portioned today. Item has been out of temperature for approximately 1.5 hours. Operator voluntarily discarded. Corrected On-Site Warning

Basic - Water draining onto floor surface. Observed water draining onto floor in dry storage area. Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed at bar, sanitizer bucket 0ppm. Corrected to 200ppm. Corrected On-Site Warning

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 0ppm. Corrected to 50ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container holding raw eggs stored touching container holding cook chicken at low boy meat drahma station.

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed at meat meat drahma area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed noodles (47F - Cold Holding). Per operator, items were placed in unit approximately 1.5 hours prior to inspection, items have been out of temperature for approximately 1 hour. Chef voluntarily discarded noodle.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at handwash sink in dish washing area. PIC placed hand wash sign at sink. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. - Behind sandwich station Observed no hot water at hand wash sink behind salad station. Temperature was at 79F. Manager reset water heater. Second check 116F. Corrected On-Site

Basic - Floor area(s) covered with standing water. - Dry storage area. Observed standing water on floor in dry storage area. Repeat Violation

Basic - - From initial inspection : Basic - Accumulation of debris along interior edge of the ice machine/bin. Warning - From follow-up inspection 2023-12-12: Still observed. Time Extended

Basic - Carbon dioxide/helium tanks not adequately secured. Observed in dry storage area. Operator chained up. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety sugar not stored with handle above top of sugar within a closed container. Operator moved handle. Corrected On-Site

Basic - Working containers of sugar removed from original container not identified by common name. Operator labeled. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Main kitchen flat top grill station- observed employee water bottle on prep station shelf. Employee removed water bottle. Corrected On-Site

Basic - Soiled dry wiping cloth in use. Main kitchen counter top cooler cutting board at wok station- observed wiping cloth on cutting board. Operator removed wiping cloth. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed sushi rice on pantry line missing time mark. Operator applied time mark as of 12:30 when rice was completed as required. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed bowls used to scoop spices on pantry line. Operator removed bowls and replaced with spoons. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards in pantry line with heavy grooves.

Basic - Single-service articles not stored inverted or protected from contamination. Observed paper cups stored upright on drahma line. Operator inverted at time of inspection. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in pantry reach in cooler.