PF CHANGS CHINA BISTRO

Intermediate - Handwash sink at cook line used for purposes other than handwashing- filling up water containers; educated ; Repeat Violation

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped gloved hands numerous times on the apron and continued to work with foods without changing gloves and washing hands ; educated ; employee washed hands ;

Intermediate - Handwash sink at cook line used for purposes other than handwashing- measuring cups stored inside Removed Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee thermos bottle at the spot line next to sauces Removed Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee loading dirty dishes and unloading clean dishes without washing hands first Operator educated and employee washed hands Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish like salmon over bag of sauce in walk-in cooler Operator stored properly Corrected On-Site

Intermediate - Handwash sink at expo line used for purposes other than handwashing- as a dump sunk as per evidence of ice inside it Manager educated employees Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plate used to dispense rice at the back of the kitchen Operator provided proper scoop with handle Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plates not properly air dried - advised to invert to properly air dry;

Basic - Standing water in bottom of reach-in-cooler- second cooler at cook line

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature under 160) operator changed water earlier ; operator ran machine a few times to reach proper temperature. Rechecked to 161 F Corrected On-Site

Basic - Bowl used to dispense chicken base in walk-in cooler. Removed Corrected On-Site

Intermediate - Handwash sink at cook line used for purposes other than handwashing- to refill water pitcher Removed Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues- all coolers at cook line

High Priority - In-use utensil stored in unclean water- rice scoops stored in dipperwell with water having presence of rice particles; advised operator to remove ; removed Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale- at cook line

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee using cloth towels to wipe off food debris from gloves; gloves not changed as needed ; Manager educated employees; employees washed hands and changed gloves; Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (45-52F - Cold Holding); at cook line ; food not prepared or portioned today; food out of temperature for approximately 2 hours; food moved to walk-in cooler to quick chill; Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at expo line and cook line Operator provided 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. Emailed form and operator printed and signed during inspection Corrected On-Site

Basic - Employee with soiled clothing- at cook line

Basic - Floor soiled/has accumulation of debris- throughout the entire kitchen

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Small knife and scoop in water at 72 F at the back of the kitchen/ prep area; Removed Corrected On-Site

Basic - Soiled dry wiping cloth in use- multiple at cook line

Basic - Water draining onto floor surface- at cook line when using handwash sink

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. App station lowboy reach in cooler - Raw tuna poke over cooked crabmeat - operator inverted containers. Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Prep hand sink blocked by rice bags - operator removed. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At server station employee thermos - operator removed. 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 container. Plastic container no handle in sushi rice bin - operator removed. Corrected On-Site

High Priority - Raw animal food stored in same container as ready-to-eat food. Raw shrimp with cut cooked chicken-operator discarded. 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. Open gallon container of milk - operator was not able to tell when opened.

Intermediate - Handwash sink not accessible for employee use at all times. Rice bags blocked prep station hand sink - operator moved to shelf. Corrected On-Site

Basic - Cloth used as a food-contact surface. Bar towel used to dry raw shrimp - operator instructed employee to stop bar towels. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Dirty knives stored between equipment on hot line - operator removed to dish area. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Pots at the prep station not inverted - operator inverted. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of oils and sauces not labeled - operator labeled. Corrected On-Site Repeat Violation

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. appetizer station - drawer - wontons (42F-46 - Cold Holding) not portioned or prepared today and held overnight and more than 4 hours in overfilled container- see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. appetizer station - drawer - wontons (42F-46 - Cold Holding) not portioned or prepared today and held overnight and more than 4 hours in overfilled container- see stop sale.

Intermediate - Handwash sink used for purposes other than handwashing. Hot line wok station hand sink - used for operating portable AC unit.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket at ice machine not inverted - operator inverted. Corrected On-Site

Basic - Food stored on floor. Hot line sauce container on floor - operated removed. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Plastic cup in cooked vegetables - operator removed. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles with oils and sauces - no labels. Repeat Violation

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

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler COOLING - cooked ribs (46F - Cooling) 3:25 30 minutes remaining recheck 20 mins 46F. Sheet pans stacked on speed rack too close - operator separated to facilitate the cooling process. Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle of oil - operator labeled. Corrected On-Site

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. grill station drawers - pork wontons (46F - Cold Holding); raw shrimp (46F - Cold Holding) not portioned or prepared today held in plastic double panned containers over 4 hours - see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. grill station drawers - pork wontons (46F - Cold Holding); raw shrimp (46F - Cold Holding) not portioned or prepared today held in plastic double panned containers over 4 hours - see stop sale.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open water bottle from prep surface. Corrected On-Site

Basic - Ice buckets not stored inverted or protected from contamination - operator inverted. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At bar soda gun nozzle. Operator removed, cleaned and sanitized Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At prep area hand sink. Paper towels supplied Corrected On-Site

Basic - Ceiling vent soiled with accumulated dust. At expo line

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled personal beverage then handled clean mixing bowls did not remove gloves or wash hands. Employee removed gloves and washed hands. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Grill station drawers - raw shrimp over cooked ribs - operator moved ribs to lowboy cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. grill station - portioned cooked potatoes (51°F - Cold Holding) not portioned or prepared today, butter (61°F - Cold Holding); veggie station - tofu (64°F - Cold Holding); cut bok choy (61°F - Cold Holding) held just under 4 hours in overfilled containers- moved to walk in cooler. At recheck all tested at 43°F or below. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable - operator removed from service. Corrected On-Site

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Rice scoop dip well turned off - operator removed scoops. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator removed wet towels from prep surface. Corrected On-Site