PF CHANGS CHINA BISTRO

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. Glass washer at front counter chlorine at 0 ppm. Chef changed sanitizer bottle from empty to full and primed machine to 100 ppm Corrected On-Site

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting with pots and pans

Basic - Food stored on floor. Tray of frozen butter on the floor in the walk in freezer. Chef picked up tray. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with stickers still attached at sushi station. Chef removed stickers and washed avocados before cutting. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Containers of flour removed from Original packaging not labeled with readable labels. Chef labeled containers Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel being used to line containers with vegetables and herbs. Chef removed paper towels Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two draw cooler on cook line has cooked pasta (46F - Cold Holding), chef-stated items in unit 3 hours.

Basic - Carbon dioxide/helium tanks not adequately secured. Co tanks in back store room not secured.

Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink at cook line

Basic - Standing water in bottom of reach-in-cooler. One door reach in cooler at waiter station has standing water

High Priority - Employee handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee with gloves grabbed soiled dishes in kitchen, then proceed to grab a bag of cooked noodles without washing hands or changing gloves.

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. At reach in cooler in kitchen observed two cracked eggs. Operator discarded the items.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep area in front of grill, cooked chicken (45-50F - Cold Holding). Operator discarded item. As per operator item not prepped or portioned today. Left in reach in cooler over night.

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 and the time removed from temperature control cannot be determined. See stop sale. Observed cut romaine lettuce without timestamping and using time as a public health control. Operator place time stamp for 10:00am, items were discarded at 2:00pm. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed bottle of water on prep table sink by triple sink. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting at storage rack by dish washer.

Basic - Soiled dry wiping cloth in use. Observed soiled dry cloth on surface in front of grill area. Operator removed and stored properly. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed lettuce over ready to eat onions and peppers. Operator properly stored items. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Main kitchen prep table at walk in cooler- observed employee cellphone on prep table. Employee removed cellphone. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Observed at front counter cooler- employee cleaned up water. Corrected On-Site

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Glass washer at front bar is above 200 ppm chlorine, must calibrated to 100 ppm

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the front bar

Basic - No handwashing sign provided at a hand sink used by food employees. At the front bar. Chef filled paper towels at front bar. Corrected On-Site

Portable fire extinguisher gauge in red zone. For reporting purposes only. At reach in freezer next to dry storage

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler on cook line at Chicken, beef; (46+48F - Cold Holding), chef moved items to walk in cooler and called for maintenance

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cabbage (51F - Cold Holding); sprouts (41-50F - Cold Holding); sliced tomatoes (41-50F - Cold Holding) in reach in cooler #2 at cook line across from wok station; Food overstocked.Foods out of temperature for less than four hours. Operator added ice bags on top to quick chill. cooked duck (49F - Cold Holding); raw chicken (49F Cold Holding); shrimp (50F - Cold Holding); crab meat (49F - Cold Holding) in reach in drawers at cook line next to fryers; As per operator food was not prepared or portioned today. Food out of temperature for less than four hours. Foods moved to a different reach in cooler to quickly chill. shredded lettuce (49F - Cold Holding); shredded cabbage (49F - Cold Holding); in reach in cooler#3 at cook line across from fryers. As per operator food left in the cooler overnight; no tops; no temperature logged at that time; food out of temperature for more than 4 hours; See Stop Sale Corrective Action Taken Warning - From follow-up inspection 2022-06-20: #1: shredded cabbage 41°F sliced tomatoes 40°F. Sprouts 41°F. #2: unit is not in use. Operator has repair technician on site at time of inspection. #3 Shredded cabbage 47°F. Shredded lettuce 48°F. Butter 48°F. Operator has repair technician working on unit while we checked items. Operator added ice bags to hold product during repair while unit was turned off. Admin Complaint