P F CHANGS CHINA BISTRO health score and inspection history

Store mops so that they may be air-dried without contaminating walls, equipment, or supplies.///Wet mops stored in mop sink.

5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)///Repair or replace loose faucet at back handwashing sink and women's restroom.

Store between-use utensils in a container of water at 135 F or above.///Utensils at the bar in standing water.

(A)(2) Maintain TCS food at 41 F or below.///All items were in the make table cooler: cooked shrimp 47F degrees, wontons 55F degrees, cooked chicken 55F degrees, tuna and crab mix 54F degrees.///COS PIC placed items in WI cooler to chill.

(A)(2) Maintain TCS food at 41 F or below.///All items were in the make table cooler: cut lettuce 49F degrees, cooked ribs at 48-50F degrees, cooked chicken 48-49F degrees, shredded cheese 48F degrees, and pork dumplings 64F degrees. ///COS PIC placed in cooler to chill. Provide a lid to prevent the heat lamp from warming up the TCS food items stored in the make table cooler.

Provide safe, unadulterated, and honestly presented food.///Dead fly in sugar & vinegar mix by the grill.///COS PIC voluntarily discarded.

Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)///Food debris and standing water on plates on the serving line. Food debris and standing water in plastic containers storing utensils in clean storage.

Store between-use utensils in a container of water at 135 F or above.///Utensils stored in water at 79F degrees.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.///Food debris and standing water in the bottom of RI cooler and RI freezer.

4-501.114, 4-703.11 Provide a chemical sanitizer used in mechanical ware washing equipment as specified by in 7-204.11.///No chemical sanitizer (chlorine) in bar dish machine. Employee running dish machine without sanitizer.///COS PIC provided sanitizer.

4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.///Repair or replace broken make table cooler door.

Dispose of sewage through an approved facility (public sewer or on-site system).///Establishment dumping mop water in storm drain because the mop sink is clogged.

Keep dumpster doors and lids closed.

5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)///Mop sink drain clogged and visible sewage backup in drain. 5-205.15(B) Repair condensate leak in refrigeration units.///Low boy coolers by the grill leaking water. Sauce containers sitting in water. Ice cream freezer leaking water onto the floor.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.///Food debris and ice in RI freezer and low boy cooler. Food debris in plastic container holding nuts.

Remove the dumped/spilled waste grease from the outside premises.///Accumulation of grease on the ground around grease receptacle.

Provide access to hand sinks at all times.///Linens and personal drink stored in the main handwashing sink by the grill.///COS PIC removed the items.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Food debris under equipment throughout facility. Standing water in ware washing storage area. Accumulation of dust on ceiling vent tile throughout facility. Food debris and standing water in WI cooler.

Keep the waste-grease receptacle closed. 5-501.116 Clean the dumpster and/or grease receptacle at a frequency necessary to prevent accumulation of soil or becoming attractants for pests.///Food debris on the ground around dumpster area.

6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises.///Roach on shelving above prep table.

Provide an employee health policy that states what actions are necessary when an employee has a specific symptom or diagnosis related to diseases that are transmissible through food. Communication of the policy to employees must be verifiable.///No EHP.

Cease smoking, eating, or drinking in areas where food, utensils, equipment, linens, or unwrapped single service/single use articles may become contaminated.///Employee eating by the grill. 2-402.11 Wear hair restraints that are designed and worn to effectively keep hair from contacting exposed food, equipment, utensils, linens, and unwrapped single service/single use articles.///Beard restraint. 2-401.11 Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.///Employee drinks and cellphone charger stored on shelving.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.///Food debris on countertops throughout facility. Food debris and water in a container holding sauces. Food debris on the exterior of the cooking equipment.

(A)(2) Maintain TCS food at 41 F or below.///Cut tomatoes at 46-47F degrees. Tofu at 63-65F degrees.///COS PIC voluntarily discarded.

Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. (ice bins, bev. nozzles or other equipment in continuous use)///Black residue in ice machine and bar soda guns.

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