PF Chang's China Bistro

Inspector's notes

Observed cookline employee pick up dirty plates off the ground with gloves hands, contacting hands onto ground. Employee then put dirty plates in a bus tub, handle clean wok / utensils, and remove gloves and re glove for cooking without washing hands. Employee was asked by inspector to wash hands before continuing. Corrective Action: Corrected at time of inspection.

Inspector's notes

*4th Repeat* Observed raw shrimp and cooked portioned pork ribs over filled on cookline between 46-52*f degrees. Per manager on duty items had been out of temperature less than 4 hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple raw marinated shrimp and cabbage cambros in the prep table top at 51-61 and 68°F, respectively. had been overfilled past the chill line on the cambro container. Eggs were found sitting on the counter across from the cookline. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Per PIC, foods had been placed in the cambro containers either a few minutes ago (cabbage), yesterday (shrimp) or an hour (eggs). All TCS foods improperly cold held within the hour were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. The container of shrimp was discarded. Corrective Action: Corrected at time of inspection. 3rd Consecutive Violation

Inspector's notes

Observed sprayer attached to mop sink hose downstream from AVB (Atmospheric Vacuum Breaker) system. Shut-offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers. PIC removed the sprayer and hose was drained at time of inspection. Corrective Action: Corrected at time of inspection. 2nd consecutive violation

Inspector's notes

Observed multiple caved-in, cracked, and missing pieces of the tile floor in the dishwashing area. Recessed areas made by the cracked and broken tiles had sitting water and food debris laying inside. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw marinated shrimp and pats of butter in the countertop prep table at 49° and 51°F, respectively. Butter had been overfilled past the chill line on the cambro container. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Per PIC, foods had been placed in the cambro containers at or soon after 11am this morning (~2-3 hours at time of inspection). All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Suggested to PIC that covers be used on the containers closest to the heat sources and butter filled only halfway to provide better cold holding. Corrective Action: Corrected at time of inspection. 2nd Consecutive Violation

Inspector's notes

Observed sprayer attached to mop sink hose downstream from AVB (Atmospheric Vacuum Breaker) system. Shut-offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers. PIC removed the sprayer and hose was drained at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut lettuce 47*F, siracha aioli 48*F, vanilla sauce with milk as ingredient 47*F in the reach in cooler at the time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Per PIC, temperatures of 41*F or below were recorded 3 hours prior to inspection time. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pasteurized shelled eggs stored below raw chicken in walk in cooler. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed rice scoops stored on top of the rice warmer lid. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a build up of debris in corner of dry storage area and standing water under the storage racks next to wok station. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Consecutive repeat: 2nd. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a build up of debris in corner of dry storage area next to wok station. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Corrective Action: Correct prior to next routine inspection.

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises Observed chili mash in a colander uncovered on the floor of the storage room. Food when in storage shall be protected from contamination while in storage. Discussed with Person In Charge (PIC) to store food off of the floor and in covered containers to prevent contamination of food product. Train staff on protecting food from contamination.>>Violation was corrected at time of inspection by chef placing chili mash in covered container and placing it on shelf of storage unit. Correct By: Corrected At Time Of Inspection