PF CHANG'S TO GO

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head is soiled. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times.Trash can by handwashing sink. Corrected On-Site

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.Cambro dish and lid in kitchen.

Basic - Floors not maintained smooth and durable.Grout is missing throughout the establishment Repeat Violation

Basic - Walk-in cooler and dry shelves with rust that has pitted the surface. Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Raw chicken stored over raw beef in walk in cooler. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained fryer strainer. Mixer head is soiled. Interior of ice nozzle has a pink color. Steamer baskets have a residue build up.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink.Quaternary ammonia.

Intermediate - Torn packages/bags of food exposing the contents to contamination. Bicarbonate soda in dry storage area. Corrected On-Site

Basic - Dish storage shelves with rust that has pitted the surface. Repeat Violation

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

Basic - Floors not maintained smooth and durable.Cooks line.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.Cooked Chicken . Corrected On-Site

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in cold holding unit at cooks line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Caulking has a residue build up by the three comp sink area. Top back of fryer cabinets are soiled.

Basic - Working containers of food removed from original container not identified by common name.Salt in kitchen. Corrected On-Site

High Priority - Dented can present. Slight dent on the side of the can..

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head is soiled in kitchen. Interior of sprayer hose is soiled. Small cutting boards and large are stained.

Intermediate - Handwash sink not accessible for employee use at all times.Blocked by trash cans. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled.Yellow substance. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.

Basic - Dry storage shelves with rust that has pitted the surface.

Basic - Employee beverage container on a food preparation table . Corrected On-Site

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top back of fryer cabinets are soiled. Vents soiled in kitchen. Caulking is soiled by the three comp sink area.

Basic - Unwashed strawberries stored over washed green beans in walk in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Interior lip of rice steamer. -Mixer head.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Spray bottle containing toxic substance not labeled. -Yellow spray bottle. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Drain cover(s) missing. -Under three compartment sink. Corrected On-Site

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

Basic - Floor area(s) covered with standing water. -By mop sink. Corrected On-Site

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in cooler across from wok station.

Basic - Working containers of food removed from original container not identified by common name. -Bulk container of salt. Corrected On-Site

High Priority - Dented cans present. Slight dent on the side of the chestnut can on food storage rack.

High Priority - Employee cracked raw shell eggs and then handled the clean wok without washing hands. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Raw ground pork dumplings stored over raw pork in upright freezer. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Tofu,45 f held less than four hours transferred to upright freezer for a quick chill.After .5 hour,41 f. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.Shredded cabbage.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small white and yellow cutting boards are soiled.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Bracelet. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Caulking has a residue of black like substance by three comp sink area. Vents are soiled with dust in kitchen. Top back of fryer cabinets have a residue build up.

Basic - Unwashed green onions stored over prepped cabbage in walk-in cooler. Corrected On-Site