At a glance
CleanCleaver food safety systematic review results
What happened?
4problems found
4 problems found · County inspection, Follow-up inspection · Apr 3, 2017
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about P. F. Chang's China Bistro?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Measured water chestnut/mushroom mix at 55F in walk in. Mixture was prepared from canned water chestnuts and hydrated mushrooms 3.5 hour prior. Food was stored over 5 inches deep in a very large plastic container. Foods must be cooled from 70F to 41F within 4 hours. Food handler spread mixture onto sheet pans to cool in the walk in. Advise storing water chestnuts in the walk in so all ingredients are cold at the start of prep. CHSC 114002How to fixFix it
- Men's restroom hand sinks lack the required warm water (100F-108F). Correct before 4.3.17. CHSC 114192How to fixFix it
- Water softener tank is leaking on the floor in the utility room. Repair leak. CHSC 114190How to fixFix it
Source: Marin County Community Development Agency, Environmental Health Services
We review Marin County health data to make this report. We are not the Marin County Community Development Agency, Environmental Health Services.
Visit them directly at marincounty.gov (opens the department's site) · How we review
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Next: Measured water chestnut/mushroom mix at 55F in walk in. Mixture was prepared from canned water chestnuts and hydrated mushrooms 3.5 hour prior. Food was stored over 5 inches deep in a very large plastic container. Foods must be cooled from 70F to 41F within 4 hours. Food handler spread mixture onto sheet pans to cool in the walk in. Advise storing water chestnuts in the walk in so all ingredients are cold at the start of prep.The county found: “Measured water chestnut/mushroom mix at 55F in walk in. Mixture was prepared from canned water chestnuts and hydrated…”
Then the next one: Men's restroom hand sinks lack the required warm water (100F-108F). Correct before 4.3.17.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 5 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestApr 3, 2017Follow-up inspectionGreen placard
This one: Green placard, inspected Apr 3, 2017.
4 violations listed, 0 marked critical.
Not critical (4)
Measured water chestnut/mushroom mix at 55F in walk in. Mixture was prepared from canned water chestnuts and hydrated mushrooms 3.5 hour prior. Food was stored over 5 inches deep in a very large plastic container. Foods must be cooled from 70F to 41F within 4 hours. Food handler spread mixture onto sheet pans to cool in the walk in. Advise storing water chestnuts in the walk in so all ingredients are cold at the start of prep.
The department's words
CHSC 114002 Measured water chestnut/mushroom mix at 55F in walk in. Mixture was prepared from canned water chestnuts and hydrated mushrooms 3.5 hour prior. Food was stored over 5 inches deep in a very large plastic container. Foods must be cooled from 70F to 41F within 4 hours. Food handler spread mixture onto sheet pans to cool in the walk in. Advise storing water chestnuts in the walk in so all ingredients are cold at the start of prep.
Men's restroom hand sinks lack the required warm water (100F-108F). Correct before 4.3.17.
The department's words
CHSC 114192 Men's restroom hand sinks lack the required warm water (100F-108F). Correct before 4.3.17.
Water softener tank is leaking on the floor in the utility room. Repair leak.
The department's words
CHSC 114190 Water softener tank is leaking on the floor in the utility room. Repair leak.
There are several food handlers on staff that lack the required food handler card. Obtain cards within 30 days and maintain on site.
The department's words
CHSC 113948 There are several food handlers on staff that lack the required food handler card. Obtain cards within 30 days and maintain on site.
EarlierMar 31, 2017Routine inspectionYellow placard
10 violations listed, 0 marked critical.
Not critical (10)
Observed two people eating foods in the kitchen area and adjacent work space. All foods must be consumed outside of work space. Use break room or go outside. Corrected.
The department's words
CHSC 113977 Observed two people eating foods in the kitchen area and adjacent work space. All foods must be consumed outside of work space. Use break room or go outside. Corrected.
a. Observed employees run from break room (where they were eating) to kitchen and place containers of food in the walk in without washing hands. b. Observed dishwasher touch dirty dishes with gloved hands, then put away clean dishes without removing gloves and washing hands. c. Observed line cook touch the bill of his hat, the return to work without washing hands. d. Observed line cook wipe food residue on his hands onto a dirty apron. Hand must always be washed when contaminated and before returning to food service or touching clean food contact surfaces.
The department's words
CHSC 113953.3 a. Observed employees run from break room (where they were eating) to kitchen and place containers of food in the walk in without washing hands. b. Observed dishwasher touch dirty dishes with gloved hands, then put away clean dishes without removing gloves and washing hands. c. Observed line cook touch the bill of his hat, the return to work without washing hands. d. Observed line cook wipe food residue on his hands onto a dirty apron. Hand must always be washed when contaminated and before returning to food service or touching clean food contact surfaces.
Measured wonton soup broth in a deep container in the refrigerator measuring 82F. Employee stated soup was placed in the unit 3 hours earlier while still hot. Cool foods rapidly from 135F to 70F within 2 hours then from 70F to 41F within 4 hours. 1 gallon on wonton broth was voluntarily discarded. On site training and demonstration was conducted.
The department's words
CHSC 114002 Measured wonton soup broth in a deep container in the refrigerator measuring 82F. Employee stated soup was placed in the unit 3 hours earlier while still hot. Cool foods rapidly from 135F to 70F within 2 hours then from 70F to 41F within 4 hours. 1 gallon on wonton broth was voluntarily discarded. On site training and demonstration was conducted.
Bean sprouts observed in prep top. When asked in sprouts were washed, the food handler said they were not, because they come in a bag. Wash all produce before placing in cookline refrigerators or using in foods. Corrected.
The department's words
CHSC 113980 Bean sprouts observed in prep top. When asked in sprouts were washed, the food handler said they were not, because they come in a bag. Wash all produce before placing in cookline refrigerators or using in foods. Corrected.
Observed container of water at 73F at sushi station. The container had small bits of food debris inside. The manager stated the knives were rinsed in the water to aid in the cutting of sushi. Because the water contains food and trace amounts of ahi/crab/etc. the water must either remain below 41F or above 135F. Corrected with ice water.
The department's words
CHSC 114117 Observed container of water at 73F at sushi station. The container had small bits of food debris inside. The manager stated the knives were rinsed in the water to aid in the cutting of sushi. Because the water contains food and trace amounts of ahi/crab/etc. the water must either remain below 41F or above 135F. Corrected with ice water.
Show 5 more
Men's restroom hand sinks lack the required warm water (100F-108F). Correct before 4.3.17.
The department's words
CHSC 114192 Men's restroom hand sinks lack the required warm water (100F-108F). Correct before 4.3.17.
Observed produce at sushi station that still had it's labels and rubber bands from shipment. Wash all produce before use in food. Corrected.
The department's words
CHSC 113992 Observed produce at sushi station that still had it's labels and rubber bands from shipment. Wash all produce before use in food. Corrected.
Numerous wiping cloths observed stored on countertops. Store cloths in 200 ppm quaternary ammonia when not in use.
The department's words
CHSC 114185.1 Numerous wiping cloths observed stored on countertops. Store cloths in 200 ppm quaternary ammonia when not in use.
Water softener tank is leaking on the floor in the utility room. Repair leak.
The department's words
CHSC 114190 Water softener tank is leaking on the floor in the utility room. Repair leak.
There are several food handlers on staff that lack the required food handler card. Obtain cards within 30 days and maintain on site.
The department's words
CHSC 113948 There are several food handlers on staff that lack the required food handler card. Obtain cards within 30 days and maintain on site.
EarlierApr 27, 2016Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Lockers were moved into the room containing soda syrups and to-go containers. Foods and food contact equipment may not be stored in changing rooms. According to a sign across the hall, there was originally a different location for the changing room. Restore the original room. ensure no food or food storage occurs in new changing room.
The department's words
CHSC 114049 Lockers were moved into the room containing soda syrups and to-go containers. Foods and food contact equipment may not be stored in changing rooms. According to a sign across the hall, there was originally a different location for the changing room. Restore the original room. ensure no food or food storage occurs in new changing room.
There is a hole in the foundation vent next to the garbage area. Close hole and ensure the animal using the hole is removed.
The department's words
CHSC 114259 There is a hole in the foundation vent next to the garbage area. Close hole and ensure the animal using the hole is removed.
Flooring at dishwasher is peeling up and needs replacement. Correct by 6.1.16.
The department's words
CHSC 114268 Flooring at dishwasher is peeling up and needs replacement. Correct by 6.1.16.
EarlierApr 21, 2016Follow-up inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Men's restroom hand sink on left side is dispensing water at 94F. Adjust mixing valve to obtain 100F-108F water. Corrected within 48 hours.
The department's words
CHSC 113953.c Men's restroom hand sink on left side is dispensing water at 94F. Adjust mixing valve to obtain 100F-108F water. Corrected within 48 hours.
a. Measured soup broth in prep top at 97F. The prep top is not designed to cool large batches of food. Cooling must be conducted rapidly, from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. Broth was reheated to 165F and rapidly cooled. Use the blast chiller, ice baths, shallow pans, or ice wands. Approximately one gallon of soup broth was voluntarily discarded.
The department's words
CHSC 114002 a. Measured soup broth in prep top at 97F. The prep top is not designed to cool large batches of food. Cooling must be conducted rapidly, from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. Broth was reheated to 165F and rapidly cooled. Use the blast chiller, ice baths, shallow pans, or ice wands. Approximately one gallon of soup broth was voluntarily discarded.
Lockers were moved into the room containing soda syrups and to-go containers. Foods and food contact equipment may not be stored in changing rooms. According to a sign across the hall, there was originally a different location for the changing room. Restore the original room. ensure no food or food storage occurs in new changing room.
The department's words
CHSC 114049 Lockers were moved into the room containing soda syrups and to-go containers. Foods and food contact equipment may not be stored in changing rooms. According to a sign across the hall, there was originally a different location for the changing room. Restore the original room. ensure no food or food storage occurs in new changing room.
a. There is a leak at the bar dump sink next to the dishwasher. Repair by 4.25.16
The department's words
CHSC 114190 a. There is a leak at the bar dump sink next to the dishwasher. Repair by 4.25.16
There is a hole in the foundation vent next to the garbage area. Close hole and ensure the animal using the hole is removed.
The department's words
CHSC 114259 There is a hole in the foundation vent next to the garbage area. Close hole and ensure the animal using the hole is removed.
Show 1 more
Flooring at dishwasher is peeling up and needs replacement. Correct by 6.1.16.
The department's words
CHSC 114268 Flooring at dishwasher is peeling up and needs replacement. Correct by 6.1.16.
EarlierApr 19, 2016Routine inspectionGreen placard
9 violations listed, 0 marked critical.
Not critical (9)
Paper towels were not available at the cook line kitchen hand sink. Keep dispensers stocked at all times. Corrected.
The department's words
CHSC 113953.2 Paper towels were not available at the cook line kitchen hand sink. Keep dispensers stocked at all times. Corrected.
Men's restroom hand sink on left side is dispensing water at 94F. Adjust mixing valve to obtain 100F-108F water. Corrected within 48 hours.
The department's words
CHSC 113953.c Men's restroom hand sink on left side is dispensing water at 94F. Adjust mixing valve to obtain 100F-108F water. Corrected within 48 hours.
a. Measured chicken broth in prep top at 92F. The prep top is not designed to cool large batch of food. Cooling must be conducted rapidly, from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. Broth was reheated to 165F and rapidly cooled. Use the blast chiller, ice baths, shallow pans, or ice wands. b. Observed chicken breast cooling in the blast chiller. The ambient temperature inside the blast chiller was 68F. Train employees to properly utilize this equipment. Chicken was cooked 1.5 hours prior and was chilled in the blast chiller after adjusting time/temp settings.
The department's words
CHSC 114002 a. Measured chicken broth in prep top at 92F. The prep top is not designed to cool large batch of food. Cooling must be conducted rapidly, from 135F to 70F within 2 hours, then from 70F to 41F within 4 hours. Broth was reheated to 165F and rapidly cooled. Use the blast chiller, ice baths, shallow pans, or ice wands. b. Observed chicken breast cooling in the blast chiller. The ambient temperature inside the blast chiller was 68F. Train employees to properly utilize this equipment. Chicken was cooked 1.5 hours prior and was chilled in the blast chiller after adjusting time/temp settings.
a. Observed cracked raw eggs stored on prep top container that held produce. Store eggs below produce and do not store potentially hazardous foods on top of inserts. b. Observed a food handler place a plate containing raw beef on top of sauces at wok line. Reduce risk of contamination by putting plates on the countertop.
The department's words
CHSC 113986 a. Observed cracked raw eggs stored on prep top container that held produce. Store eggs below produce and do not store potentially hazardous foods on top of inserts. b. Observed a food handler place a plate containing raw beef on top of sauces at wok line. Reduce risk of contamination by putting plates on the countertop.
Lockers were moved into the room containing soda syrups and to-go containers. Foods and food contact equipment may not be stored in changing rooms. According to a sign across the hall, there was originally a different location for the changing room. Restore the original room. ensure no food or food storage occurs in new changing room.
The department's words
CHSC 114049 Lockers were moved into the room containing soda syrups and to-go containers. Foods and food contact equipment may not be stored in changing rooms. According to a sign across the hall, there was originally a different location for the changing room. Restore the original room. ensure no food or food storage occurs in new changing room.
Show 4 more
Food contact equipment observed stored in splash zone of bar hand sink. It is advised to install a splash guard on the right side of the sink. Discontinue food equipment storage in this location. Repeat violation.
The department's words
CHSC 114179 Food contact equipment observed stored in splash zone of bar hand sink. It is advised to install a splash guard on the right side of the sink. Discontinue food equipment storage in this location. Repeat violation.
a. There is a leak at the bar dump sink next to the dishwasher. Repair by 4.25.16 b. The beer tap drain line is not aligned with the floor sink. Secure the drain line into place.
The department's words
CHSC 114190 a. There is a leak at the bar dump sink next to the dishwasher. Repair by 4.25.16 b. The beer tap drain line is not aligned with the floor sink. Secure the drain line into place.
There is a hole in the foundation vent next to the garbage area. Close hole and ensure the animal using the hole is removed.
The department's words
CHSC 114259 There is a hole in the foundation vent next to the garbage area. Close hole and ensure the animal using the hole is removed.
Flooring at dishwasher is peeling up and needs replacement. Correct by 6.1.16.
The department's words
CHSC 114268 Flooring at dishwasher is peeling up and needs replacement. Correct by 6.1.16.
Source: Marin County Community Development Agency, Environmental Health Services. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L11138.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
Marin County gives each inspection a result, not a score, so there is no typical range to show.
Marin County posts a green, yellow or red placard after an inspection, and gives no score. In the county's own inspection data, inspectors write "Green (Pass) placard posted" and "a yellow placard is posted due to the multiple major violations observed". We could not read a county page that lists what each color needs, so ask the department.
- Inspection type
- Follow-up inspection
- Result
- Green placard
- Source
- Marin County Community Development Agency, Environmental Health Services
This is not an official ranking or grade. See the official source: Marin County Community Development Agency, Environmental Health Services (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.