P.F. Chang's

pH papers are not available for testing the sushi rice., - pH papers are required to ensure that a pH of less than 4.6 is achieved.

Sauces and vegetables stored in the top compartment of the Pantry Top Rail Cooler are measured at 9C. , - High risk foods must be stored at less than 4C or greater than 60C. Staff discarded the vegetables and relocated the foods until the cooler can maintain a temperature of less than 4C. (Ice buildup noted in the top compartment under the food containers).

The faucet at the 3 compartment sink (dishwash area) is leaking., - Requires repair. Staff inform that a work order has already been submitted.

Grease accumulation observed on the sides of the cook line equipment. Dried food particles/grime noted on the undersides of the preparation cooler door handles., - Cleaning is required., , Bulk food dispensers are being stored inside the bins, in contact with the foods., - Store the dispensers in holders or out of the food bins.

Considerable grease accumulation noted on the floor under the cook line equipment and black buildup noted along the equipment edges in the front cooking area., - Cleaning is required.

Cooking/food prep utensils are not being sent for frequent washing during operating hours., - Utensils used for the handling of high risk foods should be cleaned and sanitized at least every 4 hours., , Disposable cardboard containers are being reused for the portioning of foods in the cooking area, sometimes reused for a couple of days., - Discontinue this practice.