PF Chang's China Bistro
PASSMonday, January 4, 2010 at 7:16 PM
Violations Cited
12-2-301.12-.15
Adequate Handwashing/Where/When/How
Dishroom staff observed only rinsing hands from spray nozzle after he loaded soiled dishes and before he handled the clean and sanitized dishes.
Why This Matters
Inadequate handwashing is a leading cause of foodborne illness transmission
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
12-2-401.11-.12
Good Hygienic Practices
Staff observed drinking from open container in kitchen.(This has been cited before).
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
27-5-103.11-.12
Hot and Cold Water
Water turned off under sink.(Manager was able to rectify in a mere matter of minutes after it was pointed out by Inspector that this was the only handsink available to dishroom staff and the importance of handwshing from staff).
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper temperature control procedures. Train all staff. Document corrective actions taken.
41-7-201/04.11
Separation/Sanitizer Criteria
Sanitizer in glasswasher at bar not reaching the minimum 50 ppm.Staff asking how to test properly??Staff unaware on how to prime pump.Please revisit procedure with all staff.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.