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P.F. Chang China Bistro

February 15, 2013 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings8
critical findings1

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Failed findings

hand hygiene slippingcritical

Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
Inspector note: OBSERVED UNHYGIENIC FOOD HANDLING PRACTICES BY SEVERAL FOOD HANDLING EMPLOYEES. OBSERVED FOOD HANDLING EMPLOYEES PREPARING FOOD IN THE 1ST AND 2ND FLOOR PREP AREAS CHANGE GLOVES WITHOUT FIRST WASHING THEIR HANDS. MANAGEMENT INSTRUCTED ON PROPER HANDWASHING PROCEDURES. CRITICAL VIOLATION 7-38-010A.
code 6Priority
surfaces not properly sanitized

Official wording: Food Protected During Storage, Preparation, Display, Service And Transportation
Inspector note: FOOD (ICE) NOT PROTECTED FROM CONTAMINATION DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED DISCOLORATION AND A SLIMY SUBSTANCE ON INTERIOR CONTACT SURFACES OF THE ICE MACHINE. MANAGEMENT CLEANED AND SANITIZED THE INTERIOR CONTACT SURFACES OF THE ICE MACHINE DURING THE INSPECTION. SERIOUS VIOLATION 7-38-005A.
code 16
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: NO CERTIFIED FOOD MANAGER ON PREMISES WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (COOKED RICE AT 147.8F) ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED AND SERVED. A CERTIFIED MANAGER ARRIVED DURING THE INSPECTION AT APPROXIMATELY 3:25PM. SERIOUS VIOLATION 7-38-012.
code 21
* Inspection Report Summary Displayed And Visible To All Customers

Inspector note: NO INSPECTION REPORT SUMMARY WAS POSTED IN THE ESTABLISHMENT. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT AND WAS INSTRUCTED TO POST IT WHERE IT IS VISIBLE TO ALL CUSTOMERS. SERIOUS VIOLATION 7-42-020B.
code 28
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: MUST LABEL ALL BULK FOOD STORAGE CONTAINERS.
code 30
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: DETAIL CLEAN THE FOOD STORAGE RACKS IN THE 2ND FLOOR WALK-IN COOLER.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: MUST REGROUT THE FLOOR IN ALL PREP AREAS TO PREVENT STANDING WATER FROM BEING TRAPPED BETWEEN THE FLOOR TILES. MAINTAIN THE FLOOR DRY THROUGHOUT THE PREP AREAS AND DISHWASH AREA.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: REPLACE THE BROKEN BASEBOARD TILES AROUND THE CORNERS OF THE PREP AREAS.
code 35

What changed since the previous inspection?

Compared with Pass on October 30, 2012: 7 findings appeared for the first time. 1 finding recurred.

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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.