PF CHANGS CHINA BISTRO

High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Corrected On-Site

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

Basic - Working containers of food removed from original container not identified by common name.squeeze bottles and shakers containing food removed foods that have been removed from the original container not labeled with common name.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a mold like substance inside ice machine bin at time of inspection

Basic - Floor area(s) covered with standing water. Dish room under dunnage rack

Basic - Floor drain has accumulation of debris.dish room

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line.

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line holding food removed from its original container container not labeled with common name. Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly in dining room. Discussed with managers who are going to call ecolab to address.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary sanitizer in bucket over 500ppm. Strip turned blue. Operator corrected to 200ppm. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Silver pans on rack stacked wet. Discussed with manager.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed onions above caramel sauce in walk in cooler. Pineapple stored above ready to eat cabbage. Operator rearranged cooler. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on the line not labeled. Operator printed label for squeeze bottles. Corrected On-Site

High Priority - Cooked animal food stored under unwashed produce. Cooked chicken and ribs stored under unwashed bok choy in walk in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. 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. 0 ppm, changed container and primed, now 100 ppm Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shell eggs 79f,

High Priority - Two Dented cans present of water chestnuts in dry storage area . See stop sale. Manager segregated for return Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. - lid from tea dispenser stored in hand wash sink at expo line - reviewed with manager hand wash sinks are for washing hands only - manager removed lid Corrective Action Taken

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.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels in back line food prep area - manager corrected 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. Expired 3/07/23

Basic - Damaged food not properly segregated. Two Dented cans present of water chestnuts in dry storage area . - manager segregated for return Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Tuna blocks (49F -Cold Holding on cooks line inside reach in cooler) tempted at approximately 1pm. Manager states that the tuna blocks were tempted at 38F at approximately 11:30am during line check. Manager placed inside walk in cooler to cool down. Retested at approximately 2:20pm 39F. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. -Can opener in prep area soiled with food debris. Manager placed can opener inside dish machine area to be cleaned. Corrective Action Taken

Basic - Equipment in poor repair. -Two Rice cookers have broken handles at front expo line in kitchen. Discussed with operator.

Basic - Floor area(s) covered with standing water. -Near take out bags and hand wash sink at end of cooks line. Manger cleaned water from floor. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Walk in cooler shelves soiled.

Basic - Old food stuck to clean dishware/utensils. -Multiple Black bowls stacked at expo line soiled with old food, manager to bowls to dishwashing area to be cleaned. Corrective Action Taken

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -Employee Bang energy drink stored inside reach in cooler on cooks, manager removed drink. Corrected On-Site

Basic - Reach-in freezer interior/shelves have accumulation of soil residues. -Reach in freezer shelves across from walk in cooler.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -Wet wipes bucket stored on top of food contact surface table on cooks line and inside back prep area. Manager moved wet wipes buckets. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed bean sprouts stored over clean Beans and unwashed mushrooms over clean ready to eat tomatoes inside walk in cooler. Discussed with operator.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Wet wiping cloths not stored inside sanitizer solution on cooks line. Manager removed wet cloth from cook line. Corrected On-Site

Basic - Food ( open refresher ) stored in a location that is exposed to splash ( stored under soda gun without holster or waste line at bar - manager relocated refresher to cooler Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice at 131°F on cook line, no time sticker on for time as a public health, flame is turned off. Manager voluntarily discarded Corrective Action Taken

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

Basic - Cutting board has cut marks and is no longer cleanable. On cook line, behind the bar

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook with a watch on while cooking and plating food, he removed watch Corrected On-Site

Basic - Plumbing system in disrepair. Pipe under hand sink behind bar disconnected, plumber fixed the pipe Corrected On-Site

Basic - Water draining onto floor surface. Hand sink behind bar draining onto floor. Plumber fixed pipe Corrected On-Site