A93
P F CHANGS CHINA BISTRO
6809 PHILLIPS PLACE CT, SUITE F, Charlotte, NC 28210
Restaurant · NC permit/State ID 2060012966
Latest gradeA (93)
Last inspectedOct 20, 2026
Inspections on record42
On record sinceDec 9, 2013
Score history
Oct 13, 2014Higher is betterOct 20, 2026
Inspections & violations
Oct 20, 2026 A 93 · 9 violations
Inspector comments: Facility is replacing dish machine on 10/21/26. REHS observed new machine to be comparable in size and capacity to current unit. New machine will be chemical sanitizing. Facility currently utilizes hot water for sanitation. New unit approved for use.
#15 · Food separated & protected −3
Corrected during inspectionRepeat violation
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P REPEAT
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed raw tuna in RIC, raw tuna in veggie WIC, raw chicken in meat WIC, and unwashed produce in veggie WIC being stored above RTE foods during inspection.
CDI - Storage order corrected during inspection.
3 pts.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#22 · Proper cold holding temperatures −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT
Observed a multitude of foods throughout main line holding above 41F during inspection. Ambient in all units observed compliant. See temperature chart.
CDI - PIC verified temperatures had been taken at opening and were compliant. Some foods had been stacked over the air curtains. All foods had been placed in units less than four hours to REHS discovery. All foods moved to WIC to rapidly cool. REHS recommended getting lids for individual hotel pans to help maintain food temperatures in compliance. Facility to operate units on time until lids arrive.
1.5 pts.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#23 · Proper date marking & disposition
Corrected during inspection
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed cooked chicken baring prep date of 10/6/26 in salad station during inspection. PIC stated this date was incorrect, but could not verify the actual preparation date.
CDI - Chicken voluntarily discarded.
0 pts.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#33 · Proper cooling methods used; adequate equipment for temperature control −1
Corrected during inspectionRepeat violation
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf REPEAT
Observed egg rolls cooling from hot in a covered, plastic container in RIC during inspection. Observed marinated chicken cooling while in deep, covered, and stacked pans in meat WIC. Chicken was not cooling rapidly.
CDI - Egg rolls moved to sheet tray in veggie WIC. Chicken moved to WIF. Both items began cooling hastily.
1 pt.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#37 · Food properly labeled: original container −1
Repeat violation
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. REPEAT
Observed various shaker and squeeze bottles throughout kitchen void of labels identifying their contents. Ensure all working containers are properly labeled to identify their contents.
1 pt.
#39 · Contamination prevented during food preparation, storage & display
Corrected during inspection
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf
Observed a multitude of dented cans being stored in conjunction with unadulterated cans during inspection.
CDI - PIC removed.
0 pts.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
4-502.11(A) Maintain utensils in good repair.
Observed various cutting boards and strainers with heavy damage being stored as clean during inspection. Replacement necessary.
0 pts.
#49 · Non-food contact surfaces clean −0.5
Repeat violation
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. REPEAT
Observed heavy food debris buildup in bottom of RIC and veggie station during inspection. More thorough or frequent cleaning necessary to preclude pest harborage.
0.5 pts.
#55 · Physical facilities installed, maintained & clean
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed low grout lines and cracked floor tiles in back prep area during inspection. Repair and/or replacement necessary.
0 pts.
Apr 6, 2026 A 95.5 · 8 violations
Inspector comments: TPHC: Sushi rice
#15 · Food separated & protected −3
Corrected during inspectionRepeat violation
REPEAT
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shrimp being stored behind fried chicken and raw beef stored behind precooked chicken mix inside prep top. CDI: Storage order was rearranged.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#20 · Proper cooling time & temperatures
Corrected during inspection
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cut lettuce at 45F with 35mins left in 4 hour cooling window. CDI: Lids were removed from lettuce. EHS observed lettuce reach below 41F.
For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .
#22 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed tofu bites above 41F. Item was over stacked in prep top. CDI: Tofu was moved to other refrigeration. All other cold holding was correct.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspection
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed cut lettuce cooling in large containers stacked together with lids on. Observed cut lettuce cooling at a rate of 0.03F/min inside large containers with lids. CDI: All containers of lettuce were unstacked and lids were removed.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#36 · Thermometers provided & accurate −0.5
Follow-up verification required
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed facility unable to provide functioning thin probe thermometer during inspection. VERIFICATION REQUIRED
#37 · Food properly labeled: original container
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed sauces in squeeze bottle on chefs cart without labels. Label items.
#48 · Warewashing facilities: installed, maintained & used; test strips −0.5
Follow-up verification required
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed max/min thermometer malfunctioning during inspection. VERIFICATION REQUIRED.
#49 · Non-food contact surfaces clean
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of debris on fryers/cook line area. Clean as needed.
Dec 17, 2025 A 96.5 · 5 violations
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee using cell phone then proceed to handle single service and utensils without washing hands. CDI: Food employee washed hands.
#15 · Food separated & protected −1.5
Corrected during inspection
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed container of raw salmon being stored on top of container of cooked chicken. CDI: Storage order was rearranged.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee handle soiled dishes then proceed to handle clean dishes without changing gloves. CDI: Employee removed gloves and washed hands.
#21 · Proper hot holding temperatures
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed honey garlic sauce hot holding below 135F on hot line and at chefs cart. CDI: Item was reheated to above 165F. All other hot holding was correct.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#45 · Single-use & single-service articles: properly stored & used
Corrected during inspection
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed one set of single service items with food contact surface facing upward on shelving. CDI: items were inverted.
#55 · Physical facilities installed, maintained & clean
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout lines at cook line and near prep area. Repair.
Aug 13, 2025 A 92.5 · 5 violations
#16 · Food-contact surfaces: cleaned & sanitized −3
Corrected during inspectionRepeat violation
REPEAT
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple plates, bowls and utensils with food debris while being stored as clean. CDI: Items were placed to be rewashed.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
#22 · Proper cold holding temperatures −1.5
Repeat violation
REPEAT
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed one container of lettuce boats above 41F in prep drawers. Item was voluntarily discarded. Ambient air of unit was 48.6F. VERIFICATION REQUIRED. Points remain the same due to improvement from last inspection.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#24 · Time as a Public Health Control; procedures & records −3
Corrected during inspectionRepeat violation
REPEAT
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed sushi rice being held on TPHC without a time label. CDI: PIC placed time label on item.
#33 · Proper cooling methods used; adequate equipment for temperature control
Corrected during inspection
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed mushrooms cooling at a rate of 0F/min inside large container covered with a lid in walk in cooler.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#49 · Non-food contact surfaces clean
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed non- food contact surfaces of chefs cart with debris. Clean as needed.
Jul 14, 2025 B 88.5 · 13 violations
Inspector comments: Facility has discontinued use of pre-made sushi roll. Facility is now cooking their own rice and holding it on TPHC.
#15 · Food separated & protected −3
Corrected during inspectionRepeat violation
REPEAT
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw salmon being stored over salad inside prep unit. Observed raw salmon and cooked chicken thawing inside same basin of prep sink. CDI: Items were relocated.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple plates, metal bowls, and containers with food debris while being stored as clean. CDI: Items were placed to be rewashed.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build up on ice machine metal plate. Clean as needed.
#22 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed ground chicken, beef, and raw chicken holding above 41F in prep top. Ambient air of prep top was 39F. Other food items were at 41F or below. CDI: Items were moved to walk in cooler to cool.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#23 · Proper date marking & disposition −1.5
Corrected during inspection
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Observed canned bamboo, cooked chicken and 2 pans of fried chicken without dates. Items were prepared last night. CDI: PIC dated items.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspection
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed sushi rice being held on TPHC without a time label. CDI: PIC placed time label on item.
#35 · Approved thawing methods used −1
Corrected during inspectionRepeat violation
REPEAT
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed raw salmon and cooked chicken thawing in stagnant water. CDI: Water was turned on.
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies near dish area and a fly inside container on top of dumplings.
#39 · Contamination prevented during food preparation, storage & display
Corrected during inspection
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed dented can on shelving with cans for facility use. CDI: PIC voluntarily discarded item.
#43 · In-use utensils: properly stored
Corrected during inspection
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife being stored in between prep top equipment. CDI: Knife was removed.
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
Repeat violation
REPEAT
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed bowls, and plastic containers wet stacked.
#45 · Single-use & single-service articles: properly stored & used
4-502.13 Single-use and single-service articles cannot be reused. Observed soiled single service boats next to fryer, According to PIC single service boats were from last night.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
Repeat violation
REPEAT
4-501.11 Maintain equipment in good repair. Observed small lowboy with water pooling in bottom of unit. Repair. Points remain same due to previous violation corrected.
#55 · Physical facilities installed, maintained & clean −1
Repeat violation
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout lines near cook line. REPEAT
6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed pooling water on walk in cooler floor. REPEAT
May 21, 2025 A 96.5 · 10 violations
Inspector comments: Aquacultured letter for salmon present.
Facility uses a non-TCS pre made sushi rice roll that has been approved by the State
All TCS foods in the main prep cooler must stay on the right side of the line, due to temperatures rising above 41 degrees on the left side.
#13 · Food in good condition, safe & unadulterated
Corrected during inspection
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P
Observed microbial growth in two packages of strawberries. CDI - Strawberries were voluntarily discarded.
#15 · Food separated & protected −1.5
Corrected during inspection
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P.
Observed raw salmon stored above cooked chicken in one prep cooler. Observed raw chicken stored above eggs in the walk-in cooler. CDI - Items were placed in the correct order.
#28 · Toxic substances properly identified stored & used
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed one spray bottle of chemical without a label. CDI - Manager labeled during inspection.
#35 · Approved thawing methods used −0.5
Corrected during inspection
3-501.13 (A), (B), (C) Use approved thawing methods. Pf
Observed packages of food thawing in still containers of water. CDI - Running, cold water was turned on to thaw the packages.
#39 · Contamination prevented during food preparation, storage & display
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed containers of rice straws stored next to a hand wash sink. EHS observed water splashing onto the container.
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed wet-stacked dishes.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair.
Observed a reach-in cooler not in use due to it being broken. Observed the left side of the main prep cooler (for non-TCS items) above 41 degrees
#48 · Warewashing facilities: installed, maintained & used; test strips −0.5
10-DAY VERIFICATION REQUIRED
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf
Observed no irreversible thermometer for the high-temp dish machine.
#51 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair.
Observed a leak underneath the dish machine.
#55 · Physical facilities installed, maintained & clean −1
Repeat violation
REPEAT
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean.
Observed missing grout between tiles on the cook line. Observed a buildup of food debris on the walk-in freezer floor.
6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains.
Observed water pooling inside of the meat walk-in cooler due to the absence of sloped floors.
Feb 4, 2025 A 96.5 · 7 violations
#21 · Proper hot holding temperatures −1.5
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed 90-96 degree egg rolls under the heat lamp. CDI - Items were voluntarily discarded.
#23 · Proper date marking & disposition −1.5
Corrected during inspection
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed TCS items in the prep cooler without date marks. Observed several plans of fried chicken in the walk-in cooler without date no date mark. CDI - Items were voluntarily discarded.
#35 · Approved thawing methods used
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water.
Observed seabass inside of intact, ROP packages.
#42 · Washing fruits & vegetables
3-302.15 Wash fruits and vegetables prior to use.
Observed avocados in the prep cooler with stickers still attached.
#45 · Single-use & single-service articles: properly stored & used
Corrected during inspection
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
Observed single service containers next to a handsink. EHS observed water splashing onto containers while washing hands. CDI - Splashed items were voluntarily discarded and single-service containers were removed.
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
Observed open recycle bin lid.
#55 · Physical facilities installed, maintained & clean −0.5
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observed cracked tiles on the cook line. Observed a buildup of food debris on the walk-in freezer floor.
Oct 24, 2024 A 94.5 · 9 violations
#15 · Food separated & protected −1.5
Corrected during inspection
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed raw shrimp stored above RTE egg rolls in the walk-in cooler. CDI - Item was moved to the correct order.
#18 · Proper cooking time & temperatures
Corrected during inspection
3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: www.mecknc.gov/foodsafety
Observed establishment par cooking without prior approval from the Health Department. EHS and Managers will be communicating with the State to review procedures. CDI - Establishment will not par-cook salmon until procedure is approved. Previously par-cooked salmon was voluntarily discarded. Salmon is Farm-raised. Current menu has a consumer advisory asterisk for par-cooked salmon which is not allowed. Item must be fully cooked before service.
#22 · Proper cold holding temperatures −3
Repeat violation
3-DAY VERIFICATION REQUIRED
REPEAT
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed cut cabbage, tomatoes, tofu, mushrooms and kimchi in a Prep Cooler above 41 degrees. Observed crispy green bean sauce at 51 degrees inside of a counter cooler. (See temperature chart) CDI - All items were voluntarily discarded. Items will be placed on 6-hour temporary TPHC until the prep unit is repaired.
#28 · Toxic substances properly identified stored & used
Corrected during inspection
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P
Observed fuel cans stored above single-service utensils in the storage room. CDI - Items were moved to the correct order.
#38 · Insects & rodents not present; no unauthorized animals
Corrected during inspectionRepeat violation
REPEAT
6-202.15 Protect outer openings of establishment from insect or rodent entry.
Observed a light gap at the bottom of the back kitchen door. Manager has put a work order in to have it fixed.
#41 · Wiping cloths: properly used & stored −0.5
Corrected during inspection
REPEAT
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed wet wiping cloths stored on counters near the sushi prep line.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
Observed a “house hold use only” blender.
#51 · Plumbing installed; proper backflow devices
Corrected during inspection
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P
Observed a can wash with an ASSE 1001 back flow preventer that is not rated for continuous pressure. Water was being cut off with a spray nozzle. CDI - Faucet was turned off at the top.
#55 · Physical facilities installed, maintained & clean −0.5
Repeat violation
REPEAT
6-101.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
Observed very low grouting in the pantry prep area and areas of the back kitchen prep area. Observed cracked tiles on the cook line.
Mar 12, 2024 A 92 · 13 violations
Inspector comments: TPHC - Rice
Parasite Destruction Letters up to date
#6 · Proper eating, tasting, drinking or tobacco use
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed an employee drink on the sushi prep line.
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed an employee handle dirty dishes and spray hose before putting them through the dishwasher. Employee then handled clean dishes without washing hands. PIC stated that they only use one dishwasher employee and will retrain. CDI - Employee rewashed dishes and washed hands.
#15 · Food separated & protected
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed mushrooms and vegetables above ready to eat vegetables in the walk-in cooler.
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed bins of spices in dry storage with no lids.
#22 · Proper cold holding temperatures −3
Repeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Eggs, kimchi, black beans, and tofu were 42-44 degrees on the left side of the vegetable prep cooler. TCS items on the right side of the cooler were below 41 degrees. CDI - All TCS items were voluntarily discarded and will be kept on the right side of the unit until it can be repaired. Repeat. 3-day verification required.
#35 · Approved thawing methods used −1
Repeat violation
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed several packages of ROP fish in intact packages. Repeat.
#38 · Insects & rodents not present; no unauthorized animals
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a light gap at the bottom of the back kitchen door.
#39 · Contamination prevented during food preparation, storage & display −1
Corrected during inspection
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed several dented cans in storage. CDI - Items were removed and will be returned to the supplier.
#41 · Wiping cloths: properly used & stored
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on counters throughout the kitchen.
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
Repeat violation
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-stacked dishes. Repeat
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed a leaking compressor in the walk-in freezer that is creating a large build-up of ice.
#49 · Non-food contact surfaces clean −0.5
Repeat violation
4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed a sifter with a large amount of encrusted grease on the edges.
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. Observed grease or build-up on prep line shelves and clean dish shelves. Repeat.
#51 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair. Observed a leaking door on the dish machine that is spilling out onto the floor.
#55 · Physical facilities installed, maintained & clean
6-101.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed very low grouting in the pantry prep area and areas of the back kitchen prep area.
Jan 8, 2024 A 95 · 6 violations
#22 · Proper cold holding temperatures −3
REPEAT
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cut lettuce, kimchi, tofu, and egg all above 41F in left side of veggie prep top. Ambient air of left side was 53F. TCS food items and ambient air of right side was 41F or below. PIC called repair tech during inspection. Items out of temperature were moved to walk in cooler to cool or voluntarily discarded. VERIFICATION REQUIRED
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#28 · Toxic substances properly identified stored & used −1
Corrected during inspection
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of unknown chemical not labeled. CDI: PIC voluntarily discarded item.
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspection
REPEAT
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed raw marinating beef cooling at a rate of 0F/min in a container tightly covered with a lid. CDI: Lids were removed.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#35 · Approved thawing methods used −0.5
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed raw tuna thawed under refrigeration with ROP packaging still intact.
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked. Ensure items are air dried.
#49 · Non-food contact surfaces clean
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of food debris inside reach in freezer, prep units and on shelving inside walk in cooler. Clean as needed.
Aug 2, 2023 A 92 · 7 violations
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspectionRepeat violation
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .Observed food contact surfaces such as metal pans with food debris and labels left attached from previous uses. Ensure that dishes are cleaned to sight and touch. CDI- Dishes were moved to 3 comp sink to be washed, rinsed, and sanitized again. Points were lowered due to improvement from previous inspection. - 1.5 - REPEAT
#20 · Proper cooling time & temperatures −1.5
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
Observed chicken mix 53F @ 3:04pm. Per tag, cooling had started at 9:56am. At 3:35 the mix had cooled one degree ( 52F) with 21 minutes left to cool to 41F. CDI - Mixture was placed on shallow pans and placed in freezer. At end of 6 hour cooling period item was temped at 40F. - 1.5 -
#22 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
Observed raw beef and raw pork on prep top above 41F. All other items temped below 41F. CDI - Items were discarded. - 3 - REPEAT
#23 · Proper date marking & disposition −1.5
Corrected during inspectionRepeat violation
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety
Observed no date marking on cvooked, ground chicken prepared one day ago Instructed PIC to date mark food item that was prepared one day ago with the date of preparation. Food was in temperature below 41F. No escalation of points due to all other foods in both walk in were date marked. - 1.5 - REPEAT
#24 · Time as a Public Health Control; procedures & records
Corrected during inspection
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P
Observed sushi rice with a discard time of 3:41pm still on the line at 4:02pm. CDI - Item was discarded.
#33 · Proper cooling methods used; adequate equipment for temperature control
Corrected during inspection
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed chicken mix covered in deep plastic pan in WIC. Per tag, item was prepped at 9:56am. At 3:35pm, with 21 minutes to go, mix was still 52F. CDI - mix was separated into several shallow sheet pans and placed in WIF.
#43 · In-use utensils: properly stored −0.5
Corrected during inspection
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours.
Observed knives stored in dry water well between uses. Per PIC knives are cleaned throughout the day with sanitizing wipes. EHS explained need to change out utensils every 4 hours and clean the area they are stored. CDI - PIC placed knives in dish area to be wash/rinse/sanitized. - 0.5 -
Mar 31, 2023 A 92 · details not yet loaded
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Nov 17, 2022 A 92 · details not yet loaded
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Sep 21, 2022 A 90 · details not yet loaded
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Jun 14, 2022 A 92 · details not yet loaded
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Mar 2, 2022 A 94.5 · details not yet loaded
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Dec 21, 2021 A 92.5 · details not yet loaded
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Sep 23, 2021 A 90 · details not yet loaded
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May 26, 2021 A 96.5 · details not yet loaded
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Mar 9, 2021 A 94 · details not yet loaded
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Mar 3, 2020 A 95 · details not yet loaded
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Sep 23, 2019 A 94 · details not yet loaded
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Jun 25, 2019 A 95 · details not yet loaded
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Feb 13, 2019 A 94 · details not yet loaded
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Oct 9, 2018 A 91 · details not yet loaded
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May 17, 2018 A 90.5 · details not yet loaded
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Mar 5, 2018 A 92 · details not yet loaded
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Oct 17, 2017 A 95 · details not yet loaded
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Aug 15, 2017 A 94 · details not yet loaded
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May 5, 2017 A 97 · details not yet loaded
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Mar 22, 2017 A 90 · details not yet loaded
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Nov 21, 2016 A 94 · details not yet loaded
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Aug 29, 2016 A 93 · details not yet loaded
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May 16, 2016 A 94.5 · details not yet loaded
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Feb 1, 2016 A 94.5 · details not yet loaded
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Oct 2, 2015 A 91 · details not yet loaded
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Sep 29, 2015 B 86.5 · details not yet loaded
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Jun 4, 2015 A 93 · details not yet loaded
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Feb 26, 2015 A 95 · details not yet loaded
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Oct 13, 2014 A 96 · details not yet loaded
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Jun 10, 2014 A 95.5 · details not yet loaded
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Dec 9, 2013 A 95.5 · details not yet loaded
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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “P F CHANGS CHINA BISTRO” or State ID 2060012966). Inspection type (routine vs. follow-up) is not published in the county's data.