P. F. CHANG'S

08A-20-5

High Priority - Observed raw chicken stored over raw beef inside walk in cooler.

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooking line.cabbage (55F - Cold Holding); sprouts (52F - Cold Holding); raw chicken (56F - Cold Holding); raw beef (55F - Cold Holding); raw shrimp (48F - Cold Holding); drawers- raw shrimp (52F - Cold Holding); cooked chicken (47F - Cold Holding) cut Napa cabbage (56F - Cold Holding) Sushi area-krab (46F - Cold Holding); tuna (46F - Cold Holding).

High Priority

35A-02-8

High Priority - Observed one file flying in the air at cooking line.

High Priority

23-03-4

Basic - Observed gasket soiled at reach in cooler next to ice machine.

Basic

14-01-5

Basic - Observed scoop with broken handle inside rice bin. Person in charge removed. **Corrected On-Site**

Basic

10-20-4

Basic - Observed In-use tongs stored on equipment door handle between uses at cooking line.

Basic

03F-10-5

Intermediate - Observed No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided to manager at time of inspection. **Corrected On-Site**

Intermediate

29-49-6

Basic - Observed Standing water in bottom of reach-in-cooler with proteins stored.

Basic

36-34-5

Basic - Observed ceiling tiles/vents soiled with dust

Basic