PF CHANGS CHINA BISTRO

Dented/rusted cans present. 2 dented cans. See stop sale.

High Priority - Dented/rusted cans present. 2 dented cans. See stop sale. **Warning**

High Priority

Dishmachine chlorine sanitizer not at proper minimum strength. Dishmachine at bar chlorine at 0ppm. Operator primed and reran Dishmachine with chlorine at 100pmm

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Dishmachine at bar chlorine at 0ppm. Operator primed and reran Dishmachine with chlorine at 100pmm **Corrected On-Site** **Warning**

High Priority

Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked shell eggs then grabbed clean utensils and continued cooking no handwashing. Informed operator of proper hand washing, employee then washed hands.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked shell eggs then grabbed clean utensils and continued cooking no handwashing. Informed operator of proper hand washing, employee then washed hands. **Corrected On-Site** **Warning**

High Priority

Employee dried hands on apron after washing. Informed operator of proper hand washing, employee then washed hands.

High Priority - Employee dried hands on apron after washing. Informed operator of proper hand washing, employee then washed hands. **Corrected On-Site** **Warning**

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. Dishwasher loaded and handled dirty dishes, then put away clean dishes no hand washing. Informed operator of proper handwashing, employee then washed hands.

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. Dishwasher loaded and handled dirty dishes, then put away clean dishes no hand washing. Informed operator of proper handwashing, employee then washed hands. **Corrected On-Site** **Warning**

High Priority

Employee switched from working with raw food to ready-to-eat food without washing hands. Operator handled raw beef then broccoli and other vegetables plating them without washing hands. Informed operator of proper hand washing, employee then washed hands.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Operator handled raw beef then broccoli and other vegetables plating them without washing hands. Informed operator of proper hand washing, employee then washed hands. **Corrected On-Site** **Warning**

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 rubbed hand on apron, and apron pockets then proceeded to prepare food and drinks. Informed operator of proper hand washing, employee then washed hands.

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 rubbed hand on apron, and apron pockets then proceeded to prepare food and drinks. Informed operator of proper hand washing, employee then washed hands. **Corrected On-Site** **Warning**

High Priority

Raw animal food stored over from ready-to-eat food. Raw shrimp over cooked dumplings in cookline cooler drawers. Operator removed shrimp and stored properly.

High Priority - Raw animal food stored over from ready-to-eat food. Raw shrimp over cooked dumplings in cookline cooler drawers. Operator removed shrimp and stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority

Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employee brought in dirty dishes then grabbed drinks and plates for customers without washing hands. Informed operator of proper hand washing, employee then washed hands.

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employee brought in dirty dishes then grabbed drinks and plates for customers without washing hands. Informed operator of proper hand washing, employee then washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority

Stop Sale issued on time/temperature control for safety food due to temperature abuse. Middle make top: chicken prepared at 12:00 (52F at 2:20 48F at 4:00 - Cooling) Beef prepared 12:00 (50F at 2:20 48F at 4:00) items did not reach 41 within 4 hours. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Middle make top: chicken prepared at 12:00 (52F at 2:20 48F at 4:00 - Cooling) Beef prepared 12:00 (50F at 2:20 48F at 4:00) items did not reach 41 within 4 hours. See stop sale. **Warning**

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. right make top; butter (58F - Cold Holding); tofu (58F - Cold Holding) middle make top; marinated shrimp (52F - Cold Holding) Shrimp (52f - Cold Holding). Drawer cookline; rice noodles (60F - Cold Holding); cooked noodles (48F - Cold Holding) Operator states not prepared or portioned today. Items out of temperature for approximately 2 hours. Operator put on ice to quick chill.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. right make top; butter (58F - Cold Holding); tofu (58F - Cold Holding) middle make top; marinated shrimp (52F - Cold Holding) Shrimp (52f - Cold Holding). Drawer cookline; rice noodles (60F - Cold Holding); cooked noodles (48F - Cold Holding) Operator states not prepared or portioned today. Items out of temperature for approximately 2 hours. Operator put on ice to quick chill. **Corrective Action Taken** **Warning**

High Priority

Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Middle make top: chicken prepared at 12:00 (52F at 2:20 48F at 4:00 - Cooling) Beef prepared 12:00 (50F at 2:20 48F at 4:00) items did not reach 41 within 4 hours. See stop sale.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Middle make top: chicken prepared at 12:00 (52F at 2:20 48F at 4:00 - Cooling) Beef prepared 12:00 (50F at 2:20 48F at 4:00) items did not reach 41 within 4 hours. See stop sale. **Warning**

High Priority

Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in: ground chicken mix prepared at 11:00 (60F at 2:00F 60F at 3:10 - Cooling) at current rate item will not reach 41F in 6 hours. Item in large bin with lid. Advised operator to remove lid and possibly move to sheet pan. Middle make top: chicken prepared at 12:00 (52F at 2:20 48F at 4:00 - Cooling) Beef prepared 12:00 (50F at 2:20 48F at 4:00) at item did not reach 41 within 4 hours. See stop sale.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in: ground chicken mix prepared at 11:00 (60F at 2:00F 60F at 3:10 - Cooling) at current rate item will not reach 41F in 6 hours. Item in large bin with lid. Advised operator to remove lid and possibly move to sheet pan. Middle make top: chicken prepared at 12:00 (52F at 2:20 48F at 4:00 - Cooling) Beef prepared 12:00 (50F at 2:20 48F at 4:00) at item did not reach 41 within 4 hours. See stop sale. **Warning**

Intermediate

Handwash sink used for purposes other than handwashing. Hand wash sink used as dump sink next to ice at bar.

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink used as dump sink next to ice at bar. **Warning**

Intermediate

No paper towels or mechanical hand drying device provided at handwash sink. At bar hand sink next to ice and cook line.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar hand sink next to ice and cook line. **Warning**

Intermediate

No soap provided at handwash sink. At bar hand sink next to ice.

Intermediate - No soap provided at handwash sink. At bar hand sink next to ice. **Warning**

Intermediate