P.F. CHANG'S CHINA BISTRO MALL OF GA receives B in Gwinnett County health inspection

1. 01

   Cooling time and temperature

   Item 6-1C ↗

   Observed eight containers of raw marinated beef, one container of seared steak, and one container of raw shrimp prepped 8/23/26 that did not reach within the required cooling time. 2. Observed three containers of raw marinated chicken not cooling at a fast enough rate. See temp log. TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: 1. Foods were discarded. 2. The three containers of raw marinated chicken were moved to an ice bath and divided into smaller portions.//

   Inspector’s full note +

   Code .04(6)(d)1.

   Observed eight containers of raw marinated beef, one container of seared steak, and one container of raw shrimp prepped 8/23/26 that did not reach within the required cooling time. 2. Observed three containers of raw marinated chicken not cooling at a fast enough rate. See temp log. TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: 1. Foods were discarded. 2. The three containers of raw marinated chicken were moved to an ice bath and divided into smaller portions.//

   Official report · Item 6-1C ↗
   No correction or repeat marker recorded.
2. 02

   Cooling methods and equipment

   Item 11A ↗

   Observed eight containers of raw marinated beef stacked to the top in the metal container with the lid on, one container of cooked steak and one container of shrimp in a metal container with the lid on. 2. Observed three containers of raw marinated chicken stacked to the top in the metal container with a lid on. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as…

   Inspector’s full note +

   Code .04(6)(e)1.

   Observed eight containers of raw marinated beef stacked to the top in the metal container with the lid on, one container of cooked steak and one container of shrimp in a metal container with the lid on. 2. Observed three containers of raw marinated chicken stacked to the top in the metal container with a lid on. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: 1. Cooling methods were discussed. 2. Person in charge (PIC) made ice baths and divided the raw marinated chicken into smaller portions.

   Official report · Item 11A ↗
   No correction or repeat marker recorded.
3. 03

   Utensil, equipment and linen storage

   Item 14B ↗

   Observed on the drying rack by the mechanical dishwashing machine, several plastic containers and small metal containers stacked wet.// After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; (C) and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. (C) Corrective Actions: The containers were stacked in a way to air dry as they were just finished with the dishwasher.

   Inspector’s full note +

   Code .05(10)(a)

   Observed on the drying rack by the mechanical dishwashing machine, several plastic containers and small metal containers stacked wet.// After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; (C) and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. (C) Corrective Actions: The containers were stacked in a way to air dry as they were just finished with the dishwasher.

   Official report · Item 14B ↗
   No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.