Pf Chang’s Bistro

Basic – Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile on end of cooks line has a hole in it. Warning

Basic – Damaged/spoiled/recalled food not properly segregated. Pure bean sauce dented can- moved to segregated area Corrective Action Taken Warning

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on server aisle near where customer food is set up in window. Operator moved drinks during inspection. Corrected On-Site Warning

Basic – In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Meat station- tongs in raw chicken Corrected On-Site Warning

Basic – No handwashing sign provided at a hand sink used by food employees. Wok station. Warning

Basic – Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler sprouts, mushrooms, peppers over cut vegetables and sauces. Provided safe food refrigeration education guide. Warning

High Priority – Dented/rusted cans present. See stop sale. Pure bean sauce Repeat Violation Warning

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna and raw shrimp over egg roll mix and crab wonton mix in walk in cooler. Provided safe food refrigeration education guide. Warning

High Priority – Roach activity present as evidenced by live roaches found. 6 live roaches in dish room. 3 live roaches under reach in freezer in dry storage on opposite wall of dish room. Warning

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. During inspection temped pepper sauce at 67f. Operator used chillstick to lower temps true during inspection. Ending temp of 41f. Corrected On-Site Warning

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink on cooks line. Operator refilled paper towel holder. Corrected On-Site Repeat Violation Warning

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Corrected On-Site Warning