Rule Violation and Requirement: VIOLATION OF SECTION 3-501.16 *PRIORITY* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically: Quinoa that was cooked thirty minutes ago and placed in rice warmer temped at 120F. Correction: Person in charge reheated the quinoa to 165F and placed it in rice warmer during inspection.
Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically: Kitchen area ceiling paints are peeling and some have chipped.
Information: Cold Food Temperatures. Temperature of 41°F(5°C) or colder is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given. All cold holding unit is holding cold foods at 40F and lower
Information: Hot Food Temperatures 135°F or (59°C) or warmer required. Two degrees, 2°F (1°C), of tolerance is given based on thermometer accuracy. All hot holding units except for quinoa in rice warmer are holding at 156F and higher
Information: Dishwashing Methods: High temp dishwashing machine is running at 163F--Good! Bar area 3-compartment sink with 200 ppm quat--Good!
Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS CORRECTED* All priority and priority foundation violations have been corrected during inspection. Please monitor to ensure that this level of food safety is maintained.
Information: Your restaurant has received a score of 70 or more and is posted with a public notice stating that the restaurant 'Complied with the ACCEPTABLE SANITATION STANDARDS.'
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