P. F. CHANG'S CHINA BISTRO
P.f. Chang's China Bistro Inc

Address: 820 Eastview Mall, Victor, NY 14564

P. F. CHANG'S CHINA BISTRO (Health Operation# 473644) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is April 4, 2018.

Business Overview

NYS Health Operation ID 473644
Operation Name P. F. CHANG'S CHINA BISTRO
Food Service Description Food Service Establishment - Restaurant
Facility Address 820 Eastview Mall
Victor
NY 14564
Municipality VICTOR
County ONTARIO
Permitted Corporation Name P.F. CHANG'S CHINA BISTRO INC
Permitted Operator Name SIMONA LILLEY
Permit Expiration Date 10/31/2019
Local Health Department Geneva District Office
NYSDOH Gazetteer 346400

Inspection Results

Date: 2018-04-04 Type: Inspection Violations: 4 critical, 4 noncritical
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Item 1B (Critical): Water/ice: unsafe, unapproved sources, cross connections
Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding.
Item 3B (Critical): Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands.
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 8B: In use food dispensing utensils improperly stored
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Comments: Patrick Toye co-inspecting. The findings of this inspection may result in an administrative action by this office.
Date: 2017-10-19 Type: Inspection Violations: 7 critical, 1 noncritical
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding.
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
Item 2A (Critical): Prepared food products contact equipment or work surfaces which have had prior contact with raw foods and where washing and sanitizing of the food contact surface has not occurred to prevent contamination
Item 2B (Critical): Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between.
Item 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
Comments: The violations observed during the course of this inspection may result in an enforcement action by this Department.
Date: 2016-12-30 Type: Inspection Violations: 0 critical, 0 noncritical
Comments: No violations observed at time of inspection.
Date: 2016-04-20 Type: Inspection Violations: 2 critical, 3 noncritical
Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding.
Item 2A (Critical): Prepared food products contact equipment or work surfaces which have had prior contact with raw foods and where washing and sanitizing of the food contact surface has not occurred to prevent contamination
Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Item 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
Item 8B: In use food dispensing utensils improperly stored
Comments: The operator agreed to hold sushi rice at room temperature in accordance with the TPHC Waiver application submitted 12/2015.
Date: 2015-12-02 Type: Inspection Violations: 6 critical, 3 noncritical
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding.
Item 1D (Critical): Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
Item 2A (Critical): Prepared food products contact equipment or work surfaces which have had prior contact with raw foods and where washing and sanitizing of the food contact surface has not occurred to prevent contamination
Item 5E (Critical): Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required.
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Comments: The violations observed during the course of this inspection may result in an enforcement action by this Department.
Date: 2015-04-23 Type: Inspection Violations: 1 critical, 1 noncritical
Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding.
Item 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
Date: 2014-10-23 Type: Inspection Violations: 1 critical, 3 noncritical
Item 2B (Critical): Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between.
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Item 8B: In use food dispensing utensils improperly stored
Comments: - Discussed prevention of cross-contamination while preparing raw and undercooked tuna products at a finishing station with ready to eat food. According to operator, the standard procedure is to use a dedicated knife and cutting board for raw and undercooked tuna products. This knife and cutting board are used only for these tuna products. Also discussed cross-contamination from inadequate glove changing while handling these products.
Date: 2014-03-04 Type: Inspection Violations: 2 critical, 4 noncritical
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding.
Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Item 11D: Non food contact surfaces of equipment not clean
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained

Office Location

Street Address 820 EASTVIEW MALL
City VICTOR
State NY
Zip 14564

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Competitor

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Dataset Information

Data Provider New York State Department of Health (NYSDOH)
Jurisdiction New York State

This dataset includes 80k food service establishment inspected by New York State Department of Health (NYSDOH).