P.F. Chang China Bistro

August 24, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings14
critical findings4

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Failed findings

food received at unsafe tempscritical

Official wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area
Inspector note: Adequate and convenient hand washing facilities shall be provided for all employees. FOUND FRONT BAR HAND SINK WITH NO SOAP OR PAPER TOWELS. INSTRUCTED MANAGER TO PUT SOAP AND PAPER TOWELS SO BARTENDER CAN WASH HANDS PROPERLY. CRITICAL VIOLATION 7-38-030 CITATION ISSUED.
code 12Priority
Source Of Cross Contamination Controlled I.E. Cutting Boards, Food Handlers, Utensils, Etccritical

Inspector note: All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. FOUND EXCESSIVE AMOUNTS OF BLACK AND PINK SLIME IN 2ND FLOOR ICE MACHINE. MACHINE TAGGED HELD FOR INSPECTION AT THIS TIME. INSTRUCTED MANAGER TO CLEAN AND SANITIZE MACHINE COMPLETELY. FOUND EXCESSIVE AMOUNTS OF SLIM BUILD UP ON DISH MACHINE AT SIDE WHERE CLEAN DISHES ARE COMING OUT. INSTRUCTED MANAGER TO CLEAN AND SANITIZE MACHINE COMPLETELY. MUST USE 3 COMPARTMENT SINK TO WAS, RINSE AND SANITIZE ALL UTENSILS. MACHINES CANNOT BE USED UNTIL REINSPECTION CONDUCTED BY THE CHICAGO DEPARTMENT OF HEALTH. CONTACT CDPH VIA FAX 312-746-4240. CRITICAL VIOLATION 7-38-005(A) CITATION ISSUED
code 4Priority
hand hygiene slippingcritical

Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
Inspector note: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED EMPLOYEES WASHING HANDS WITH COLD WATER AT ALL HAND SINKS. AUTOMATIC FAUCETS MUST BE ADJUSTED TO REFLECT HOT WATER. INSTRUCTED ALL FOOD HANDLERS TO REMOVE GLOVES AND WASH HANDS PROPERLY WITH SOAP AND HOT WATER. CRITICAL VIOLATION 7-38-010 CITATION ISSUED.
code 6Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. LOW TEMPERATURE DISH MACHINE AT FRONT BAR AREA WITH 0 PPM OF CHLORINE BLEACH. MACHINE BEING TAGGED HELD FOR INSPECTION AT THIS TIME. MACHINE MAY NOT BE USED UNTIL SERVICED AND REINSPECTED BY CDPH. INSTRUCTED MANAGER TO CONTACT SERVICE COMPANY. CRITICAL VIOLATION 7-38-030 CITATION ISSUED
code 8Priority
toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. FOUND FRUIT FLY ACTIVITY AT THE FOLLOWING AREAS: FRONT BAR, DINING AREA, HOT LINE, DISH AREA, STORAGE AREA, 2ND FLOOR BAR, 2 FLOOR PREP, AND 2ND FLOOR STORAGE AREA. ALL LIVE ACTIVITY. FOUND ONE (1) DEAD FLY ON HOT LINE AT OPEN PLATE AREA. INSTRUCTED MANAGER TO CLEAN AND SANITIZE ALL AREAS. CONTACT PEST CONTROL FOR SERVICE. APPROX. 100 FLIES SERIOUS VIOLATION 7-38-020 CITATION ISSUED
code 18
toxic chemicals mishandled

Official wording: Previous Minor Violation(S) Corrected 7-42-090
Inspector note: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS FROM 2-11-1-09 REPORT # 147438 NOT CORRECTED OR MAINTAINED. #33 INTERIOR OF ICE MACHINE AND DISH MACHINE WITH EXCESSIVE AMOUNTS OF SLIME. #34 FLOOR TILES DAMAGED UNDER WOK, FLOORS WITH ACCUMULATED DEBRIS, #35 MUST CLEAN SANITIZE ALL WALLS, #38 BAR PIPE LEAKING MUST CORRECT AND MAINTAIN. SERIOUS VIOLATION 7-42-090 CITATION ISSUED.
code 29
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. ALL MULTI-USE UTENSILS MUST BE INVERTED TO BE PROTECTED FROM THE ELEMENTS. MUST CORRECT AND MAINTAIN.
code 31
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. CUTTING BOARDS IN NEED OF REPLACING WHERE WORN, DISCOLORED AND DEEP CUTS. MUST REPLACE AND MAINTAIN.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING IN NEED OF CLEANING: ALL COOKING EQUIPMENT, ALL BEVERAGE MACHINES, ALL PREP TABLES, INTERIOR OF REACH IN COOLERS, RUBBER GASKETS, SHELVES IN WALK IN COOLER,ALL SINKS, ALL STORAGE SHELVES, 2ND FLOOR WAIT STATION, DIPPER WELL ETC.... ALL IN NEED OF DETAIL CLEANING TO REMOVE AL BUILD UP. MUST CLEAN AND MAINTAIN.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS THROUGH OUT IN NEED OF DETAIL CLEANING IN THE FOLLOWING AREAS: FRONT BAR, HOT LINE, DISH ROOM, WAIT STATION, MUST DETAIL CLEAN AND MAINTAIN. FLOOR GROUT NEED IN AREAS MUST CORRECT.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. CEILING IN WALK IN COOLER IN NEED OF CLEANING TO REMOVE MOLD BUILD UP. CEILING IN WAIT STATION IN NEED OF CLEANING TO REMOVE FOOD SPLATTERS. MUST DETAIL CLEAN AND MAINTAIN.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHTS IN STORAGE AREAS IN NEED SOF SHEILDING. MUST CORRECT AND MAINTAIN.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. VENTILATION UNIT ABOVE COOKING EQUIPMENT IN NEED OF DETAIL CLEANING TO REMOVE ALL GREASE BUILD UP. MUST CLEAN AND MAINTAIN. REAR DISH MACHINE LEAK IN NEED OF REPAIR, NO PRESSURE AT FRONT BAR HAND SINK IN NEED OF REPAIR, HOT WATER NEED AT DISH MACHINE HAND SINK, MUST CORRECT AND MAINTAIN.
code 38
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. ALL UNNECESSARY CLUTTER IN STORAGE ROOMS MUST BE REMOVED OR ORGANIZED.
code 41

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.