Premises Information


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Name

PF CHANGS CHINA BISTRO

Address

10325 PERIMETER PY

City/State/ZIP

CHARLOTTE

28216

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

6/22/2022

Final Score @ Grade

96.50

General Comments

Facility closed due to refrigeration issues - pantry station, drama station, and walk-in cooler holding TCS foods above 41F. TCS foods with various prep dates. PIC voluntarily discarded products. EHS spoke with corporate(Eric) via phone and informed of situation. Facility has no/limited air conditioning possibly causing ambient kitchen temp to run between 89F-91F and ambient temps of units to run between 44F-50F. PIC stated kitchen AC has been “running warm” for approx 1.5 weeks. EHS issued Immediate Suspension due to inability to maintain TCS foods at 41F or below. FACILITY CANNOT OPERATE(NO FOOD SERVICE, NO FOOD PREP) UNTIL EHS MAKES ONSITE VISIT AND GRANTS APPROVAL. PLEASE CONTACT MIRIAM @ 704-371-1589.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
10	0	Handwashing sinks supplied & accessible	Yes	No	No	6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink in dish area. CDI: PIC provided paper towels.
16	0	Food-contact surfaces: cleaned & sanitized	Yes	No	No	4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer solution at three compartment sink- 0ppm. Dispenser broken. CDI: Education provided. Service request placed. Facility is to make solution by hand until repaired.
20	0	Proper cooling time & temperatures	Yes	No	No	3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed egg roll mix prepared @10am not meet cooling parameters. CDI: Education provided and PIC voluntarily discarded product.
21	0	Proper hot holding temperatures	Yes	No	No	3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed large pot of braised pork ribs being held below 135F on stove. See temp chart for details. CDI: Education provided and product reheated(171F).
22	1.50	Proper cold holding temperatures	No	No	Yes	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods being held above 41F at pantry station, drama station, and inside walk-in cooler. Ambient temps of units: pantry(50F), drama(48F), and walk-in cooler(44F). See temp chart for details. Service request placed during inspection. Maintenance arrived during inspection. EHS issued immediate suspension. EHS provided education. PIC voluntarily discarded product. FACILITY MUST CONTACT EHS BEFORE ELIGIBLE TO RESUME OPERATION. EHS WILL MAKE RETURN VISIT TO REOPEN FACILITY. VERIFICATION REQUIRED.
24	0	Time as a Public Health Control; procedures & records	Yes	No	No	3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf Observed no TPHC paperwork for sushi rice. CDI: Education provided, EHS provided new paperwork, PIC completed paperwork during inspection.
33	0.50	Proper cooling methods used; adequate equipment for temperature control	Yes	No	No	3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed egg roll mix cooling in deep plastic container, densely packed, stored with lid on. Product prepared @10am. CDI: Education provided and PIC voluntarily discarded product.
41	0	Wiping cloths: properly used & stored	Yes	No	No	3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several in-use sanitizer towels stored on prep surfaces upon arrival for inspection. CDI: PIC placed towels in sanitizer buckets.
44	0	Utensils, equipment & linens: properly stored, dried & handled	No	No	No	4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several plastic and metal insert pans wet stacked throughout dish storage shelving.
47	0.50	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	Yes	No	4-501.11 Maintain equipment in good repair. Observed pantry station, drama station, and walk-in cooler unable to maintain safe food temperatures. Observed walk-in cooler door missing door sweep. REPEAT VIOLATION.
49	0	Non-food contact surfaces clean	No	No	No	4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed outside of dish machine soiled with food splash/waste. Observed standing water in bottom of pantry station make table.
55	1	Physical facilities installed, maintained & clean	No	Yes	No	6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout throughout facility, but especially in dish area. REPEAT VIOLATION.