P. F. CHANG'S

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime kitchen can opener.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Corrected On-Site

Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

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

Basic - Floor soiled/has accumulation of debris. Cooking area.

Basic - Wood food-contact surface not properly sealed. Cutting boards edge. All kitchen cutting boards.

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker at mop sink. Warning - From follow-up inspection 2025-12-22: Observed no vacuum breaker at mop sink. Time Extended

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach-in drawers under flat grill with an internal temperature of 48F. Products were moved to a working unit for rapid cooling. Warning - From follow-up inspection 2025-12-22: Observed RIC in disrepair. Per Chef, has been requested for maintenance. Not being used at this time. Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at green cutting board at warewashing area. Warning - From follow-up inspection 2025-12-22: Cutting board has cut marks and is no longer cleanable. Observed at green cutting board at warewashing area. Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed inside reach-in cooler that hold protein products. Warning - From follow-up inspection 2025-12-22: Ice buildup in reach-in freezer and/or walk-in freezer. Observed inside reach-in cooler that hold protein products. Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed at hand washing sink next to WIC. Warning - From follow-up inspection 2025-12-22: No handwashing sign provided at a hand sink used by food employees. Observed at hand washing sink next to WIC. Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Observed at reach-in cooler across from cook line. Warning - From follow-up inspection 2025-12-22: Standing water in bottom of reach-in-cooler. Observed at reach-in cooler across from cook line. Time Extended

Intermediate - Equipment drain line draining into handwash sink. Observed drain line connected to hand washing sink at cook line.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided to operator via email.

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

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. Observed some employee training expired 2024.

Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can open. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees cell phones.

Intermediate - Handwash sink not accessible for employee use at all times at front counter alcohol bar. Sink blocked with trash can. Employee moved trash can from sink. Corrected On-Site

Basic - Soiled dry wiping cloth in use on cook line at wok station. Cloth used to wipe out water from wok prior to adding oil and cooking, then stored on food contact surface make bar at wok station. Chef placed soiled cloth in linen bucket. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided agreement to operator. Operator printed and staff signed.

Basic - Buildup of food debris/soil residue on equipment door handles.

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

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

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

Basic - Standing water in bottom of reach-in-cooler.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken base (46F - Cold Holding). As per the chef it was placed on line at 10:00 am.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken base (46F - Cold Holding). As per the chef it was placed on line at 10:00 am.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.

Basic - Accumulation of debris on exterior of warewashing machine.

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

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

Basic - Single-service articles not stored inverted or protected from contamination. Observed next to the wait station The manager inverted the items. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Walk-in cooler. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

Basic - Floor area(s) covered with standing water.

Basic - Food stored on floor. Observed container of salt stored on floor in dry storage room.

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler gaskets soiled. Observed reach in cooler door handles soiled.

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Basic - Standing water in bottom of reach-in-cooler.

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Observed container stored in hand sink in cook line.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - No soap provided at handwash sink.

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

Basic - Floor area(s) covered with standing water.

Basic - Ice buildup in reach-in freezer.

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

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled.

Basic - Old labels stuck to food containers after cleaning.

Basic - Standing water in bottom of reach-in-cooler.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.