Deerfield-News.com Deerfield Beach-Restaurant inspectors closed PF Changs on Glades road in Boca last week.Chang’s had done very poorly on it’s most recent inspection and had to be closed until violations were corrected.Below is the official State of Florida inspection.
Licensee
Name: PF CHANGS CHINA BISTRO License Number: SEA6013172
Rank: Seating License Expiration Date: 12/01/2017
Primary Status: Current Secondary Status: Active
Location Address: 1400 GLADES RD
BOCA RATON, FL 33431
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 01/31/2017 Facility Temporarily Closed
Operations ordered stopped until violations are corrected.
More information about inspections.
8 4 10
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida’s sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration’s Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division’s procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation Observation
36-03-4 Basic – Cove molding at floor/wall juncture broken/missing. Under 3 compartment sink in rear prep area. **Warning**
35A-03-4 Basic – Dead roaches on premises. – 1 dead roach by rice cooker behind cook line **Warning**
40-06-4 Basic – Employee personal items stored in or above a food preparation area. Cellphone by prep area Cellphone by cookline ::: operator removed phone **Corrected On-Site** **Warning**
13-07-4 Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. – employee by cook line wearing bracelet **Warning**
13-03-4 Basic – Employee with no hair restraint while engaging in food preparation. – server serving rice in front counter without hair restraint . **Repeat Violation** **Warning**
05-09-4 Basic – No conspicuously located ambient air temperature thermometer in holding unit. – At bar cooler where milk is held. Thermometer provided. **Corrected On-Site** **Warning**
08B-14-4 Basic – Stored food not covered in walk in freezer. – ice cream uncovered . Ice cream covered. **Corrected On-Site** **Repeat Violation** **Warning**
08B-17-4 Basic – Unwashed fruits/vegetables stored with ready-to-eat food. – pineapple and lemons on top of RTE broccoli at walk in cooler. Foods moved and properly stored. **Corrected On-Site** **Warning**
14-12-4 Basic – Utensils in poor condition. – spatulas cracked – almond container in storage room cracked. Utensils discarded. **Corrected On-Site** **Warning**
02D-01-5 Basic – Working containers of food removed from original container not identified by common name. – flour in prep area not labeled – salt in storage area ::: label placed **Corrected On-Site** **Warning**
12A-07-4 High Priority – Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. – employee handled raw steak and changed gloves without washing hands prior to handling clean utensils. Employee washed hands and changed gloves. **Corrected On-Site** **Repeat Violation** **Warning**
12A-10-4 High Priority – Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. – server touching face and cellphone Then grabbed clean plates to serve in the dinning room without washing hands first. Employee washed hands. **Corrected On-Site** **Repeat Violation** **Warning**
09-01-4 High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. – sever placed lemons with bare hands on drinking glasses for customers.::: water discarded **Corrected On-Site** **Warning**
03A-02-4 High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 64° in front line area and , wine sauce 69° at cookline. Foods time marked. Ribs 45-47° F At cookline cooler at end of line in front of wok station. Ribs placed in walk in cooler. Milk 52° F and half and half at 56° F in bar area cooler. Foods moved to working cooler. **Corrective Action Taken** **Warning**
08A-05-4 High Priority – Raw animal food stored over ready-to-eat food. – cooler #1 by cookline raw ahi tuna over pre cooked lobster ::: operator separated items **Corrected On-Site** **Warning**
35A-05-4 High Priority – Roach activity present as evidenced by live roaches found. Observed approximately – 4 live roaches by cookline underneath sink – 12 live roaches underneath stove by cookline – 2 live roaches underneath rice cooker table , behind cookline – 4 live roaches underneath 3 compartment sink in rear prep area – 8 live roaches underneath prep table by traulsen cooler / buffalo slicer – 3 live roaches climbing wall by traulsen freezer – 2 live roaches underneath slicer table **Warning**
22-57-4 High Priority – Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
41-08-4 High Priority – Toxic substance/chemical stored by or with clean or in-use utensils. Chemical cleaner next to clean plates in front line area. **Corrected On-Site** **Warning**
22-02-4 Intermediate – Accumulation of food debris/grease on food-contact surface. – underneath stove and fryers **Warning**
31B-02-4 Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. – hand wash sink by prep area :: paper towels provided **Corrected On-Site** **Warning**
03F-10-4 Intermediate – No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For sushi rice time marked in cookline area. Operator completed documentation for use as time as a public health control. **Corrected On-Site** **Warning**
14-77-5 Intermediate – Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. – cooler #2 by bar area with ambient temperature of 56° F. Potentially hazardous foods removed from cooler. **Corrective Action Taken** **Warning**
Photo- PFChangs.com
