P F Changs China Bistro

Contact Information

720 Briarwood Cir
Ann Arbor, MI 48108

Health Report - 07/24/2015 (1 critical incident(s))

(Critical) Observed all food contact surfaces to be clean to the sight and touch. Pic is personally inspecting all food contact utensils and equipment prior to placing back into storage for reuse after cleaning. Dish wash staff are thoroughly inspecting washed items after cleaning. Corrected

Health Report - 07/01/2015 (6 critical incident(s))

(Critical) Observed a working container of degreaser in a generic spray bottle to not be labeled. Corrected by pic properly labeling this bottle with the common name of its contents. **corrected

(Critical) Observed numerous potentially hazardous foods in the top rail of the 3 door prep top cooler to be between 48-52*f. Among the foods found out of temperature were cut cherry tomato's, assorted slaws, sprouts and house made dressings. Person in charge had indicated that the foods were placed into this top rail approximately 2 hours prior. These foods were immediately taken to their blast cooler for rapid cool down to 41*f or below. Considered corrected when these foods were retemped after ~1 hour and found to be at 41*f or less. **corrected. Observed numerous raw phf's foods from the top rail of the "protein" drahma prep top cooler to be 50-60*f. All raw seafood (shrimp, calamari, whitefish), all raw proteins (pork, chicken, beef) were discarding by pic into the trash. It was determined that the above mentioned phf's were placed into the prep top cooler ~3. 5 hours prior. The pre cooked breaded chicken also in this top rail cooler and in the top pull out drawer of this cooler was prepared today ~2. 5 hours prior was found to be ~53*f. This chicken was immediately sent to the blast cooler by the pic for rapid cool down to 41*f or less. Considered corrected when this chicken was retemped ~1. 5 hours later and found to be at 41*f or less. **corrected. Observed the raw shell eggs in the "vegetable" drahma prep top cooler to be at 54*f. It was uncertain when these eggs were placed into to the cold holding toprail today. Corrected by pic discarding shell eggs into the trash. **corrected after lengthy discussion with person in charge, it was determined that the existing schedule of when foods are taken out of their overnight coolers (wic's and uprights) and placed into the cold holding top rails of the cooling units mentioned above were premature. The above mentioned units appear to be functioning properly with their lower reach in sections holding proper temperatures of 41*f or below and the very bottom sections of containers holding foods in the top rails were reaching 41*f. It appears that the units need more time to reach their proper operation temperatures so they can immediately hold foods placed into them at 41*f or below. At the end of each night, the tops and bottoms of these coolers are emptied and set to defrost. Each morning they are started back up again. Pic indicated that they will adjust the schedule so the units are prepared to hold foods at 41*f prior to placing phf's in the top rails. This will be achieved by delaying set up times for the toprails and monitoring the units with test pans of non phf's temped for temperature compliance of holding at 41*f or below.

(Critical) Observed the basin of the hand sink in the prep area by the fryers to be blocked with empty pitchers. Corrected by pic taking pitcher to dishwash area. Observed hand sink in back prep area to be obstructed with a roll cart with equipment on it. Corrected by pic moving roll cart away from hand sink. Observed the hand sink by the coffee/tea station to be heavily stained with coffee/tea residue. Corrected by pic informing staff that coffee/tea shall not be dumped into hand wash sink. Hand sinks shall remain accessible at all times and be used solely for hand washing. Pic will retrain staff at next meeting to ensure these conditions are met. **corrected

(Critical) Observed a container of pre cooked ribs, a pan of cooked lobster shells (used as a garnish) and a large container vegetarian wrap mix in the walk in cooler to be without date marking. Pic had indicated that these foods had been prepared the day before. Corrected by properly marking these containers with a use by date of 6 days from yesterday. **corrected. Observed a container of kimchi in the lower section of the wok garnish prep top to not be date marked. Pic indicated that this was just prepared today. Corrected by marking this container with a use by date of 6 days from today. **corrected

(Critical) Observed cleaning chemicals in the employee restroom to be stored over and adjacent to single use items (plastic aprons). Observed bulk soap and glass cleaner stored on a shelf above single use items (tooth picks and napkins) in the storage closet by the customer restrooms. Corrected by pic moving the above mentioned chemicals to approved locations that are below and away from single use items or other possible items that would be subject to contamination. **corrected

(Critical) Observed the following food contact surfaces to be soiled: the wisk and woks at the gluten free station, the knives and mandolin at the sushi rack. In the back prep area: the peeler utensil, (2) mandolins, the mechanical can opener blade and surrounding parts, the vegetable dicer, numerous ladels. To correct, retrain dishwashing staff to thoroughly inspect all cleaned items to ensure that they are clean to the sight and touch prior to sending out for use/storage. ,

Observed numerous utensils (silverware and barware) that have started to corrode with rust pitting and rust spots. Utensils shall be durable, non porous and able to withstand corrosion. Pic corrected by discarding utensils observed into trash and informing staff to reinspect remaining utensils for similar issues and discard if discovered. **corrected

Observed cardboard being used a liner and separator for the woks and miscellaneous utensils at the gluten free station. Corrected by pic discarding cardboard into trash and informing staff to not use cardboard as a liner/separator since it is not smooth and easily cleanable. **corrected

Observed the following non food contact surfaces to be in need of more frequent cleaning: the front/sides of all main cook line equipment, the interior cavities of all reach-in coolers, the seals to many of the reach in cooler doors in the kitchen, the interior cavity of the 2 door upright reach-in cooler, the exterior perimeter surfaces of the hobart mixer in the back prep area and the general area of the dishwashing section - including the exterior surfaces of the dishwashing unit and the soiled dish/utensil collection shelves. To correct, please properly clean these locations now and place on a more frequent cleaning schedule

Observed the two cutting boards at the bar prep area to have deep grooves and is no longer considered to be smooth and easily cleanable. To correct, please replace these cutting boards with ones that are smooth and easily cleanable.

Observed a strainer on the rack above the 3 comp sink to be damaged with many wires frayed/missing. Corrected by pic discarding this strainer into trash. Pic shall retrain staff to inspect utensils to ensure they are fit for continued use prior to placing into storage for future use. **corrected

Observed numerous pans at the clean utensil rack at the dish wash area to be stored/stacked wet. After being cleaned, pans and utensils shall be allowed to properly air dry prior to storage/stacking

Observed the floor/wall juncture in the hard to reach locations along the entire cook line to be soiled with a build up of debris. Observed the floor/wall juncture in the diswash area to be soiled. Observed the floor/wall juncture under the dump sink adjacent to the dish machine to be soiled. To correct, please clean these areas now and place on a more frequent cleaning schedule

Observed the hoods above the main cook line and the exhaust vents from the fryers to be soiled with an accumulation of grease and debris. To correct, please clean now and place on a more frequent cleaning schedule

Observed numerous split seals/gaskets on the doors of the cooling units in the kitchen. To correct, please inspect every door gasket in kitchen and repair/replace where needed

Health Report - 01/20/2015 (2 critical incident(s))

(Critical) Observed utensils to be clean. Utensils by the fryer/handsink, 3c sink were clean. The buffalo chopper, meat slicer, dicer and utensils along the main prep line were clean. Pic indicated they are being properly cleaned at least every 3 hours or as needed when becoming soiled. Corrected

(Critical) Observed the hobart mixer to be free from any flaking paint. Corrected

Health Report - 01/07/2015 (7 critical incident(s))

(Critical) Observed the hobart mixer in the back prep area to have flaking paint that could fall off into food. To correct, please repair or replace this unit. ,

(Critical) Observed house made condiment sauces in the toprail cold holding unit to be at 50f. Since sauces were put into cold holding 1. 5 hours prior, sauces were moved to freezer to rapidly chill to 41f or below before returning to toprail cold holding. Corrected by moving sauces to freezer to rapidly achieve proper cold holding temperatures of 41f or below. Corrected

(Critical) Observed handsink by back prep area to be filled with ice. Observed another handsink with a pitcher placed in it. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Corrected by removing ice from sink and the pitcher from the other sink. Corrected

(Critical) Observed cleaning chemicals stored above/adjacent to food, equipment and utensils. Corrected by moving cleaning chemicals to an approved location that is not above/adjacent to food, equipment and utensils. Corrected

(Critical) Observed numerous utensils in need of cleaning such as utensils by fryer/handsink, utensils above the 3 c sink, buffalo chopper, meat slicer, dicer and utensils along the main prep line. To correct, please wash, rinse and sanitize these items now and within 4 hours after each use or each time between uses if there is a change from working with raw foods to ready to eat foods or between uses with raw fruits and vegetable with potentially hazardous foods. ,

(Critical) Observed a large container of cut water chestnuts (originally canned) and a large container of spring mix in the walk in cooler to be 48-50f. These containers were tightly sealed and placed in the wic the night before. Avoid placing large quantities of phf's in large containers without prechilling the containers, placing in smaller batches or in shallow pans not tightly sealed. Phf's shall be cooled within 4 hours to 41f or less. Corrected by discarding food into trash. Corrected

(Critical) Observed a large container of cut water chestnuts (originally canned) and a large container of spring mix in the walk in cooler to be 48-50f. These containers were tightly sealed and placed in the wic the night before. Avoid placing large quantities of phf's in large containers without prechilling the containers, placing in smaller batches or in shallow pans not tightly sealed. Phf's shall be cooled within 4 hours to 41f or less. Corrected by discarding food into trash. Corrected

Observed utensils on clean utensil storage rack to be stacked wet. To correct, allow utensils to properly air dry prior to stacking/storage.

Observed the juicers in the front and back prep areas to be soiled. Non potentially hazardous foods are used in these units. To correct, properly wash rinse and sanitize these units now and place on a more frequent cleaning schedule

Observed an excessive accumulation of dust/lint around the ceiling vents in the kitchen. To correct, clean now and place on a more frequent cleaning schedule

Observed numerous personal clothing items adjacent to single use "to go" containers in the back storage area. To correct, please provide adequate storage/lockers for the orderly storage of employee clothing/possession away from food, utensils, equipment and single use items

Observed water leaking under handsink by fryer. To correct, please have the leak repaired

Observed both back doors leading to the outside to be lacking door sweeps. A gap could be seen at the bottom of each door. Exterior doors shall be solid and tight fitting. To correct, please provide door sweeps to the bottom of each door to provide a tight fit

Observed the following non food contact surfaces to be soiled: the exterior portions of the meat slicer and hobart mixer, the juicer and blender in the back prep area. To correct, please properly wash, rinse and sanitize these items now and place on a more frequent cleaning schedule