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Mecklenburg County Health Dept

Public Health Inspections

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Premises Information


	Return to Inspections

Name

P F CHANGS CHINA BISTRO

Address

6809 PHILLIPS PLACE CT

SUITE F

City/State/ZIP

CHARLOTTE

NC

28210

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

12/9/2013

Final Score @ Grade

95.50

A

General Comments

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
13	0	Food separated and protected	Yes	No	No	3-302.11-Food Separation. Observed raw chicken stored above raw eggs. CDI by instruction. Keep all food items stored based on cooking temperatures.
14	3	Food-contact surfaces: cleaned and sanitized	Yes	Yes	Yes	4-601.11-Equipment and food contact surfaces. Observed soiled dishes on cook line at prep table with colding unit. CDI removed dishes for washing.Observed light debris building up in last two bar guns behind bar. CDI by instruction. Observed dish machine not properly reaching hot water sanitizing temperature. Keep all food contact surfaces clean to sight and touch and ensure mechanical methods of cleaning/sanitizing are in working condition. Repeat. Verification required.
20	1.50	Proper cold holding temperatures	Yes	No	No	3-501.16(A)(2) and (B)-Cold Holding. Observed rehydrated garlic in a container on the cook line at 55F, lettuce in cooler at 55F, and sauces in an ice bath at 51F. CDI by instruction and uncovering food items to cool down faster. Keep all food items for cold holding at 45-41F and below.
21	0	Proper date marking and disposition	Yes	Yes	No	3-501.17-Date Marking. Observed two containers of cooked chicken in walk-in cooler that was prepared the previous day without a date mark. CDI. PIC properly dated all food items. All ready to eat, potentially hazardous foods that are held over a 24 hour period need a date mark and can be kept for 4 days at 42F-45F. Repeat
22	0	Time as a Public Health Control: procedures and records	Yes	No	No	3-501.19-Time as a Public Health Control. Observed sushi rice on a 4 hour time rotation without proper documentation of cook and discard time. CDI provided time as a public health control sheet that PIC filled out during the inspection. Establishment must keep proper documentation of time control in order to assess proper execution of procedure.
39	0	Wiping cloths: properly used and stored	Yes	No	No	3-304.14-Wiping Cloths Use. Observed wet wiping cloths on prep tables throughout facility. CDI. PIC placed all wet cloths inside sanitizer buckets. Keep all wet wiping cloths inside sanitizer bucket between uses.