P.F. CHANG'S CHINA BISTRO

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler raw shell eggs over cooked rice, vegetables in walk-in cooler. Operator removed. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. 1 unsecured in back receiving area.

Basic - Clean wiping cloth supply not properly stored. Next to jarred foods under left side cook line shelves, operator separated. Corrected On-Site

Basic - Stored food not covered. Ice cubes for drinks not covered in back reach-in freezer by dock.

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Under dishwashing area rinse sink, hose bibb with red hose attached. Warning - From follow-up inspection 2025-07-28: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on vents over cooke and front lines. Warning - From follow-up inspection 2025-07-28: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Multiple cracked/melted plastic containers in clean dish rack, back prep line. Warning - From follow-up inspection 2025-07-28: Time Extended

Basic - - From initial inspection : Basic - Single-service articles improperly stored. Uncovered coffee filters and tea bags in front line coffee area. Operator covered. Corrected On-Site Warning - From follow-up inspection 2025-07-28: Time Extended

Basic - - From initial inspection : Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 75ppm) in bar. Operator replaced, 200ppm quaternary. Corrected On-Site Warning - From follow-up inspection 2025-07-28: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line right near office reach-in cooler cooked pork ribs (54F - Cold Holding); tofu (52F - Cold Holding); cooked chicken (52F - Cold Holding) for one hour per operator, foods stacked above top of containers in drop-in part of unit. Operator separated the top parts of foods and placed below rapid cooling. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Blocked with tray holder in bar. Operator moved, clearing sink for use. Corrected On-Site

Intermediate - No soap provided at handwash sink, front line middle; bar areas. Operator replaced soap at both sinks. Corrected On-Site

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink over clean utensils cook line left near dishwashing area. Drink in cooler left side cook line near dishwashing area. Drink in cooler middle of cook line, operator removed all drinks. Corrected On-Site

Basic - Floor in disrepair. Cook line, prep line, dishwashing area, back storage room floors damaged, with standing water. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Left side cook line near dishwashing area, utensils in standing water 98F. Operator turn on running water. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent covers in walk-in cooler soiled with dust. Repeat Violation

Basic - Stored food not covered. Ice for drinks in far back reach-in freezer in kitchen. Operator discarded. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. In bar, handwash sink blocked with storage rack. Operator cleared sink for use. Corrected On-Site Repeat Violation

Basic - Accumulation of debris on top of warewashing machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cook line, open employee water battle next to food far left line. At entrance to front line in two door reach-in cooler, employee drink bottle over food. Above utensils on front line, 2 employee beverages. Operator removed the bottles. Corrected On-Site

Basic - Floor in disrepair. Cook line, prep line, dishwashing area, back storage room floors damaged, with standing water. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent covers in walk-in cooler with dust accumulation. Food debris accumulated in sides and bottom of citrus squeezer on front line. Repeat Violation

Basic - Stored food not covered. Tea in drink station on front line stored uncovered.

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Back storage area in prep line. Warning - From follow-up inspection 2024-11-26: Time Extended

Basic - - From initial inspection : Basic - Floor in disrepair. Cook line, prep line, dishwashing area, back storage room floors damaged, with standing water. Repeat Violation Warning - From follow-up inspection 2024-11-26: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent covers in walk-in cooler soiled with accumulated dust. Warning - From follow-up inspection 2024-11-26: Time Extended

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on vents at corner entrance to cook line near office.

Basic - Floor in disrepair. Cook line, prep line, back storage area and warewashing area with floor damage and/or standing water. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Stored food not covered. Ice for drinks in back corner kitchen reach-in freezer stored uncovered. Operator discarded ice. 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. Dishwasher (Chlorine 0ppm) in bar after running and priming 3 times. Operator replaced chlorine, 50ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line dumpling station reach-in cooler cut lettuce (45F - Cold Holding); cooked pork dumplings (52F - Cold Holding) for 40 minutes per operator . Operator discarded dumplings and iced down lettuce. Corrective Action Taken

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Cooked sushi rice and cooked sushi rolls on cook line marked for 4 hour discard, 5.5 hours have elapsed.

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Cooked sushi rice and cooked sushi rolls on cook line marked for 4 hour discard, 5.5 hours have elapsed.

Basic - Floor in disrepair on prep line, cook line.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) in bar area. Operator discarded bucket. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no temperature reading device for high temp dish machine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink next to right wok station, operator replaced towels. Corrected On-Site

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Observed dipperwell next to soda machine across from cookline not running, operator turn up flow. Corrected On-Site

Basic - - From initial inspection : Basic - Floor in disrepair on cookline and in prep kitchen, far back dry storage and mop sink area. Warning - From follow-up inspection 2024-03-26: Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener with food build up on blade. Per operator opener had not been used today. .

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. Three training certificates were recently expired.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mixed green salad at (54F cold holding) less than one hour per operator. Operator removed mixed salad to reach in cooler. Corrective Action Taken Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee did not hand wash before putting gloves on. Educated operator on proper hand washing. Employee washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed coleslaw at 54F cold holding for one hour per operator.Educated operator on time as a public health control emailed forms. Operator added more ice to unit. Corrective Action Taken

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watch while handling food. Operator removed watch. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee had no hair restraint. Employee put hair restraint on. Corrected On-Site Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Observed in walk in cooler food containers on floor . Operator removed food containers. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on grill door handle. Operator removed tongs. Corrected On-Site

High Priority - Two dented water chestnut cans present in dry storage area. See stop sale.

Intermediate - Spray bottle containing toxic substance not labeled by ladder in dish washing area. Operator removed and label spray bottle. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation in prep area. cook donned a hair net. Corrected On-Site

Basic - Employees eating in a food preparation area.

Basic - Equipment and utensils not properly air-dried - wet nesting in dry container storage area by prep area.

Basic - Food not stored at least 6 inches off of the floor. In the walk in cooler boxes of vegetables on the floor.

Basic - In-use tongs stored by grill door handle in kitchen line. Operator removed and stored. 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.starch container in prep area. Operator properly stored scoop in container. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. In dry container storage prep area .

Basic - Wiping cloth sanitizing solution stored on the floor by kitchen line under grill. Operator put a double bucket under the sanitizer bucket. Corrected On-Site