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.
| 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 |
| 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. |
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| 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. |
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| 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. |
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| 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. |
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| 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) |
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| 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. |
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| 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 |
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| Street Address | 820 EASTVIEW MALL |
| City | VICTOR |
| State | NY |
| Zip | 14564 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| CHAMPPS | Fun Eats and Drinks LLC | 819 Eastview Mall, Victor, NY 14564 | 2018-11-13 |
| OLIVE GARDEN ITALIAN REST. #1606 | N & D Restaurants Inc | 204 High Point Road, Victor, NY 14564 | 2018-09-05 |
| STARBUCKS COFFEE #7710 | Starbuck's Coffee Company | 200 High Point Drive, Victor, NY 14564 | 2018-06-28 |
| BIAGGI'S RISTORANTE ITALIANO | Biaggi's Ristorante Italiano LLC | 818 Eastview Mall, Victor, NY 14564 | 2017-12-21 |
| CHAMPPS AMERICANA | Last Call Operating Co II, Inc | 819 Eastview Mall, Victor, NY 14564 | 2016-01-14 |
| CHAMPPS RESTAURANT & BAR | Champps Operation Corp | 819 Eastview Mall, Victor, NY 14564 | 2014-02-24 |
| WARFIELD'S @ CBI CATERING KITCHEN | Warfields LLC | 207 Highpoint Drive/bldg #100, Victor, NY 14564 | 2013-01-31 |
| HALF MOON CREATIVE SALADS VICTOR INC | Eileen Mcnamara Cavanaugh | 202 High Point Drive, Victor, NY 14564 | 2013-01-15 |
| NAKED PIZZA | Npny Victor LLC | 202 High Point Drive, Victor, NY 14564 | 2010-11-12 |
| COLD STONE CREAMERY | Carla Vaccaro | 202 High Point Drive, Victor, NY 14564 | 2008-08-18 |
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| 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).