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Restaurant: P.F. Chang China Bistro
Address: 530 N Wabash Ave, Chicago, IL 60611
Type: Restaurant
Total inspections: 8
Last inspection: Feb 15, 2013

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50

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Violation descriptions and comments

All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. FOUND EXCESSIVE AMOUNTS OF BLACK AND PINK SLIME IN 2ND FLOOR ICE MACHINE. MACHINE TAGGED HELD FOR INSPECTION AT THIS TIME. INSTRUCTED MANAGER TO CLEAN AND SANITIZE MACHINE COMPLETELY. FOUND EXCESSIVE AMOUNTS OF SLIM BUILD UP ON DISH MACHINE AT SIDE WHERE CLEAN DISHES ARE COMING OUT. INSTRUCTED MANAGER TO CLEAN AND SANITIZE MACHINE COMPLETELY. MUST USE 3 COMPARTMENT SINK TO WAS, RINSE AND SANITIZE ALL UTENSILS. MACHINES CANNOT BE USED UNTIL REINSPECTION CONDUCTED BY THE CHICAGO DEPARTMENT OF HEALTH. CONTACT CDPH VIA FAX 312-746-4240. CRITICAL VIOLATION 7-38-005(A) CITATION ISSUED
Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. LOW TEMPERATURE DISH MACHINE AT FRONT BAR AREA WITH 0 PPM OF CHLORINE BLEACH. MACHINE BEING TAGGED HELD FOR INSPECTION AT THIS TIME. MACHINE MAY NOT BE USED UNTIL SERVICED AND REINSPECTED BY CDPH. INSTRUCTED MANAGER TO CONTACT SERVICE COMPANY. CRITICAL VIOLATION 7-38-030 CITATION ISSUED
All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED EMPLOYEES WASHING HANDS WITH COLD WATER AT ALL HAND SINKS. AUTOMATIC FAUCETS MUST BE ADJUSTED TO REFLECT HOT WATER. INSTRUCTED ALL FOOD HANDLERS TO REMOVE GLOVES AND WASH HANDS PROPERLY WITH SOAP AND HOT WATER. CRITICAL VIOLATION 7-38-010 CITATION ISSUED.
Adequate and convenient hand washing facilities shall be provided for all employees. FOUND FRONT BAR HAND SINK WITH NO SOAP OR PAPER TOWELS. INSTRUCTED MANAGER TO PUT SOAP AND PAPER TOWELS SO BARTENDER CAN WASH HANDS PROPERLY. CRITICAL VIOLATION 7-38-030 CITATION ISSUED.
All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. FOUND FRUIT FLY ACTIVITY AT THE FOLLOWING AREAS: FRONT BAR, DINING AREA, HOT LINE, DISH AREA, STORAGE AREA, 2ND FLOOR BAR, 2 FLOOR PREP, AND 2ND FLOOR STORAGE AREA. ALL LIVE ACTIVITY. FOUND ONE (1) DEAD FLY ON HOT LINE AT OPEN PLATE AREA. INSTRUCTED MANAGER TO CLEAN AND SANITIZE ALL AREAS. CONTACT PEST CONTROL FOR SERVICE. APPROX. 100 FLIES SERIOUS VIOLATION 7-38-020 CITATION ISSUED
A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS FROM 2-11-1-09 REPORT # 147438 NOT CORRECTED OR MAINTAINED. #33 INTERIOR OF ICE MACHINE AND DISH MACHINE WITH EXCESSIVE AMOUNTS OF SLIME. #34 FLOOR TILES DAMAGED UNDER WOK, FLOORS WITH ACCUMULATED DEBRIS, #35 MUST CLEAN SANITIZE ALL WALLS, #38 BAR PIPE LEAKING MUST CORRECT AND MAINTAIN. SERIOUS VIOLATION 7-42-090 CITATION ISSUED.
Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. ALL MULTI-USE UTENSILS MUST BE INVERTED TO BE PROTECTED FROM THE ELEMENTS. MUST CORRECT AND MAINTAIN.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. CUTTING BOARDS IN NEED OF REPLACING WHERE WORN, DISCOLORED AND DEEP CUTS. MUST REPLACE AND MAINTAIN.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING IN NEED OF CLEANING: ALL COOKING EQUIPMENT, ALL BEVERAGE MACHINES, ALL PREP TABLES, INTERIOR OF REACH IN COOLERS, RUBBER GASKETS, SHELVES IN WALK IN COOLER,ALL SINKS, ALL STORAGE SHELVES, 2ND FLOOR WAIT STATION, DIPPER WELL ETC.... ALL IN NEED OF DETAIL CLEANING TO REMOVE AL BUILD UP. MUST CLEAN AND MAINTAIN.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS THROUGH OUT IN NEED OF DETAIL CLEANING IN THE FOLLOWING AREAS: FRONT BAR, HOT LINE, DISH ROOM, WAIT STATION, MUST DETAIL CLEAN AND MAINTAIN. FLOOR GROUT NEED IN AREAS MUST CORRECT.
The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. CEILING IN WALK IN COOLER IN NEED OF CLEANING TO REMOVE MOLD BUILD UP. CEILING IN WAIT STATION IN NEED OF CLEANING TO REMOVE FOOD SPLATTERS. MUST DETAIL CLEAN AND MAINTAIN.
All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHTS IN STORAGE AREAS IN NEED SOF SHEILDING. MUST CORRECT AND MAINTAIN.
The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. VENTILATION UNIT ABOVE COOKING EQUIPMENT IN NEED OF DETAIL CLEANING TO REMOVE ALL GREASE BUILD UP. MUST CLEAN AND MAINTAIN. REAR DISH MACHINE LEAK IN NEED OF REPAIR, NO PRESSURE AT FRONT BAR HAND SINK IN NEED OF REPAIR, HOT WATER NEED AT DISH MACHINE HAND SINK, MUST CORRECT AND MAINTAIN.
All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. ALL UNNECESSARY CLUTTER IN STORAGE ROOMS MUST BE REMOVED OR ORGANIZED.

FOUND FRUIT FLY ACTIVITY AT THE FOLLOWING AREAS: FRONT BAR, DINING AREA, HOT LINE, DISH AREA, STORAGE AREA, 2ND FLOOR BAR, 2 FLOOR PREP, AND 2ND FLOOR STORAGE AREA. ALL LIVE ACTIVITY. FOUND ONE (1) DEAD FLY ON HOT LINE AT OPEN PLATE AREA. INSTRUCTED MANAGER TO CLEAN AND SANITIZE ALL AREAS. CONTACT PEST CONTROL FOR SERVICE. APPROX. 100 FLIES SERIOUS VIOLATION 7-38-020 CITATION ISSUED
PREVIOUS MINOR VIOLATIONS FROM 2-11-1-09 REPORT # 147438 NOT CORRECTED OR MAINTAINED. #33 INTERIOR OF ICE MACHINE AND DISH MACHINE WITH EXCESSIVE AMOUNTS OF SLIME. #34 FLOOR TILES DAMAGED UNDER WOK, FLOORS WITH ACCUMULATED DEBRIS, #35 MUST CLEAN SANITIZE ALL WALLS, #38 BAR PIPE LEAKING MUST CORRECT AND MAINTAIN. SERIOUS VIOLATION 7-42-090 CITATION ISSUED.
ALL MULTI-USE UTENSILS MUST BE INVERTED TO BE PROTECTED FROM THE ELEMENTS. MUST CORRECT AND MAINTAIN. --------------------------------------------------------------------------------
CUTTING BOARDS IN NEED OF REPLACING WHERE WORN, DISCOLORED AND DEEP CUTS. MUST REPLACE AND MAINTAIN.
FOLLOWING IN NEED OF CLEANING: ALL COOKING EQUIPMENT, ALL BEVERAGE MACHINES, ALL PREP TABLES, INTERIOR OF REACH IN COOLERS, RUBBER GASKETS, SHELVES IN WALK IN COOLER,ALL SINKS, ALL STORAGE SHELVES, 2ND FLOOR WAIT STATION, DIPPER WELL ETC.... ALL IN NEED OF DETAIL CLEANING TO REMOVE AL BUILD UP. MUST CLEAN AND MAINTAIN.
FLOORS THROUGH OUT IN NEED OF DETAIL CLEANING IN THE FOLLOWING AREAS: FRONT BAR, HOT LINE, DISH ROOM, WAIT STATION, MUST DETAIL CLEAN AND MAINTAIN. FLOOR GROUT NEED IN AREAS MUST CORRECT.
CEILING IN WALK IN COOLER IN NEED OF CLEANING TO REMOVE MOLD BUILD UP. CEILING IN WAIT STATION IN NEED OF CLEANING TO REMOVE FOOD SPLATTERS. MUST DETAIL CLEAN AND MAINTAIN
LIGHTS IN STORAGE AREAS IN NEED SOF SHEILDING. MUST CORRECT AND MAINTAIN.
VENTILATION UNIT ABOVE COOKING EQUIPMENT IN NEED OF DETAIL CLEANING TO REMOVE ALL GREASE BUILD UP. MUST CLEAN AND MAINTAIN. REAR DISH MACHINE LEAK IN NEED OF REPAIR, NO PRESSURE AT FRONT BAR HAND SINK IN NEED OF REPAIR, HOT WATER NEED AT DISH MACHINE HAND SINK, MUST CORRECT AND MAINTAIN.
ALL UNNECESSARY CLUTTER IN STORAGE ROOMS MUST BE REMOVED OR ORGANIZED.

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(7-38-020) EVIDENCE OF PEST ACTIVITY ON PREMISES. NOTED 21-SMALL/FRUIT FLIES ON WALLS & CEILING AROUND THE 2nd FLOOR STAIRS; 17-ON THE SOUTH WALL OF THE ICE MACHINE IN DISHROOM AREA; 9-ON WALL TO THE RIGHT OF MOP SINK IN REAR; 11-ON CEILING AT END OF HALLWAY TO REAR/RECEIVING DOOR. INSTRUCTED TO ELIMINATE SOURCE & CLEAN/SANITIZE ALL AFFECTED AREAS. All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.
(7-38-030) INADEQUATE PLUMBING. FOUND BROKEN PIPE UNDER THE SPRAYER SINK TO THE LEFT OF DISHMACHINE, CAUSING THE FOOD DEBRIS TO FALL ONTO THE FLOOR PROFUSELY- MUST FIX, TO PREVENT FURTHER PEST HARBORAGE. All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health.
SOME COOLER HINGES AT COOK'S LINE (MAIN KITCHEN) ARE MIS-ALLIGNED OR IN DIS-REPAIR=MUST FIX. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
POOR FLOOR GROUTING UNDER COOKING EQUIPMENT AT MAIN KITCHEN, WITH SOME SECTIONS OF THE FLOOR BUCKLED-UP=MUST ADDRESS & KEEP THE FLOORS DRY IN DISHROOM AREA & AT COOK'S LINE. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
ALL WALLS/CEILING AFFECTED BY PEST ACTIVITY MUST BE CLEANED/SANITIZED. The walls and ceilings shall be in good repair and easily cleaned.
HANDSINK AT 2nd FLOOR BAR IS SLOW-DRAINING- MUST FIX. NOTED HOLES ON A PIPE UNDER THE FRONT SECTION OF THE DISHMACHINE-MUST ADDRESS. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.

CORRECTED AT THIS TIME. THE PEST ACTIVITY HAS BEEN GREATLY MINIMIZED AT THIS VISIT.
CORRECTED AT THIS TIME.
SOME COOLER DOOR HINGES AT COOK'S LINE ARE MIS-ALLIGNED OR IN DIS-REPAIR-MUST FIX. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
POOR FLOOR GROUTING UNDER COOKING EQUIPMENT AT MAIN KITCHEN, WITH SOME SECTIONS OF THE FLOOR BUCKLED-UP=MUST ADDRESS. MUST KEEP FLOORS DRY IN DISHROOM & AT COOK'S LINE (1st & 2nd FLOORS), AT ALL TIMES. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
CORRECTED AT THIS TIME
CORRECTED AT THIS TIME

ICE MAKER UPPER PANEL NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.
POOR HYGIENIC PRACTICES AMONG EMPLPOYEES. OBSERVED DISH WASHER LOADING DIRTY SOILD DISHES AT ONE SIDE OF DISH WASHING MACHINE AND PICKING UP CLEAN UTENSILS COMING OUT OF THE SAME MACHINE WITHOUT WASHING HANDS. NO HAND SOAP AT 2ND FLOOR HAND SINK PREP AREA, HAND SINK AT FIRST FLOOR BLOCKED WITH POTS AND UTENSILS INSIDE SINK BASIN. INSTRUCTED MGR TO HAVE EMPLOYEE WASH HANDS AND KEEP SINK ACCESSIBLE AT ALL TIMES.
INADEQUATE INSECTS CONTROL, FOUND ABOUT 35 LIVE FRUIT FLIES SCATTERED IN 1ST AND 2ND FLOOR KITCHENS, INSTRUCTED TO ELIMINATE, PEST CONTROL SERVICE RECOMMENDED.
MISSING GROUT IN KITCHEN FLOOR TILES, TRAPPING WASTER WATER AND DEBRIS, INSTRUCTED TO GROUT AND MAINTAIN.

REFER TO PREVIOUS REPORT FOR DESCRIPTION.

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.
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.
MUST LABEL ALL BULK FOOD STORAGE CONTAINERS.
DETAIL CLEAN THE FOOD STORAGE RACKS IN THE 2ND FLOOR WALK-IN COOLER.
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.
REPLACE THE BROKEN BASEBOARD TILES AROUND THE CORNERS OF THE PREP AREAS.
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.
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.

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Garage Private Lot Street Valet Validated

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Beer & Wine Only Full Bar Happy Hour

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