CHICAGO, IL - Health inspectors documented violations at P.F. CHANG'S CHINA BISTRO, INC. during a routine inspection conducted on 04/13/2023.
Located at 213 W HUBBARD ST in the Near North Side area, the establishment serves the local community. The Near North Side neighborhood maintains numerous food service establishments that undergo regular health monitoring.
The inspection identified 4 distinct violations requiring correction. Each violation has established correction procedures that must be followed to achieve compliance.
The first violation involved hand sanitation. Inspectors documented: City of Chicago Food Service Sanitation Certificate - Comments: No City of Chicago Food Service Sanitation Certificate Was Posted Nor Provided on Site for the Present Manager on Duty While Tcs Foods Such As Raw Chicken and Beef Is Cooked, Prepared, and Served on Site. No Valid Doccumentation on Premises. Instructed to Provide. a Least One Certified Food Manager Must Be on Site When Food Is Handled. While on Site, City Certified Manager Arrived at Approximately 1:25pm. Priority Foundation Violation 7-38-012 Citation Issued.. According to FDA guidelines, proper handwashing with soap and warm water for at least 20 seconds is the single most effective way to prevent foodborne illness transmission. For more information, see FDA handwashing requirements. Cross-contamination from raw foods to ready-to-eat items often occurs through unwashed hands.
The second violation related to pest control. Inspectors documented: Contamination Prevented During Food Preparation, Storage & Display - Comments: Observed Open Containers of Food Stored on Top Portion of Prep-line Unit Which Is Exposed to Dusty Ceiling. the Prep-line Unit Next to the Expedite Station Shall Be Covered and Protected By Contamination By Storing It: 1) in a Clean, Dry Location. The FDA Food Code requires establishments to eliminate conditions that attract and harbor pests, including proper waste management and facility maintenance. For more information, see FDA pest control standards. Flies can transfer pathogens from garbage and feces to food preparation areas.
The third violation concerned food safety requirements. Inspectors documented: 2) Where It Is Not Exposed to Splash, Dust or Other Contamination. Regulatory standards exist to minimize health risks to consumers.
The fourth violation concerned handwashing procedures. Inspectors documented: Utensils, Equipment & Linens: Properly Stored, Dried, & Handled - Comments: Clean Dishware Stored. According to FDA guidelines, proper handwashing with soap and warm water for at least 20 seconds is the single most effective way to prevent foodborne illness transmission. For more information, see FDA handwashing requirements. Fecal-oral transmission of pathogens occurs when hands are not properly washed after restroom use.
The correction of health violations is monitored through follow-up inspections and documentation requirements. Establishments must demonstrate that they have addressed the root causes of violations, not just the immediate symptoms.
This inspection data is provided by Chicago Department of Public Health. The establishment had violations identified during the 04/13/2023 inspection. Conditions may have changed since this inspection. For current compliance status, consult the Chicago Department of Public Health. For more information about restaurant inspection regulations in this area, visit the Chicago Food Service Sanitation Rules. Learn more about food safety at FDA.gov and CDC.gov.
This inspection was conducted on August 21, 2025.
Chicago Department of Public Health
The following violations were documented: SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: OBSERVED EMPLOYEES RE-USING SINGLE-SERVICE CARTONS TO ABSORB GREASE FROM FOOD ITEMS LIFTED OUT OF THE DEEP FRYER (MULTIPLE CARTONS/NO CROSS CONTAMINATION). INSTRUCTED TO CEASE RE-USING SINGLE-SERVICE CARTONS AND REPLACE WITH MULTI-USE GREASE CATCH OR USE NEW SINGLE-SERVICE CARTON FOR EACH FOOD ITEM AND MAINTAIN.; NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED FOOD- AND NONFOOD-CONTACT SURFACES OF COOKING EQUIPMENT (GRIDDLE, WOK LINE) TO BE SOILED WITH ENCRUSTED GREASE DEPOSITS. INSTRUCTED TO CLEAN FOOD- AND NONFOOD-CONTACT SURFACES OF COOKING EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOILAND ENCRUSTED GREASE AND MAINTAIN.; PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED DRAIN PLUMBING AT PREP LINE HANDWASHING SINK (NEAR FREEZER) TO BE SLOW-DRAINING, BUT FUNCTIONAL. OBSERVED COLD WATER SUPPLY AT HANDWASHING SINK IN EMPLOYEE RESTROOM TO BE IN POOR REPAIR, BUT FUNCTIONAL (LOW PRESSURE). INSTRUCTED TO REPAIR OR REPLACE MENTIONED PLUMBING FIXTURES AND MAINTAIN ALL PLUMBING FIXTURES IN GOOD REPAIR.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED THE FOLLOWING PHYSICAL FACILITIES TO BE SOILED: CEILING TILES SOILED WITH DEBRIS ABOVE DISH MACHINE AND UTILITY SINK, FLOOR SOILED WITH FOOD DEBRIS BENEATH COLD-HOLDING EQUIPMENT AT THE PREP LINE, FLOOR AND BASE COVING SOILED WITH GREASE BEHIND THE DEEP FRYERS. INSTRUCTED TO CLEAN FLOORS, WALLS, AND CEILING AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND MAINTAIN.; CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: 3-305.11: OBSERVED OPEN CONTAINERS OF FOOD STORED ON TOP PORTION OF PREP-LINE UNIT WHICH IS EXPOSED TO DUSTY CEILING. THE PREP-LINE UNIT NEXT TO THE EXPEDITE STATION SHALL BE COVERED AND PROTECTED BY CONTAMINATION BY STORING IT: 1) IN A CLEAN, DRY LOCATION; 2) WHERE IT IS NOT EXPOSED TO SPLASH, DUST OR OTHER CONTAMINATION; UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: 4-901.11: CLEAN DISHWARE STORED ON SHELVES HAVE NOT BEEN AIR DRIED PROPERLY AFTER SANITIZING. AFTER CLEANING AND SANITZING ALL EQUIPMENT AND UTENSILS SHALL BE AIR DRIED BEFORE USE. CLOTH DRYING OF EQUIPMENT AND UTENSILS IS NOT APPROVED.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.12: OBSERVED DUST ACCUMILATION ON CEILING TILES AND CEILING VENTS ABOVE THE PREP-LINE AND EXPEDITE LINE. FACILITY MUST CLEAN AND MAINTAIN.; CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE WAS POSTED NOR PROVIDED ON SITE FOR THE PRESENT MANAGER ON DUTY WHILE TCS FOODS SUCH AS RAW CHICKEN AND BEEF IS COOKED, PREPARED, AND SERVED ON SITE. NO VALID DOCCUMENTATION ON PREMISES. INSTRUCTED TO PROVIDE. A LEAST ONE CERTIFIED FOOD MANAGER MUST BE ON SITE WHEN FOOD IS HANDLED. WHILE ON SITE, CITY CERTIFIED MANAGER ARRIVED AT APPROXIMATELY 1:25PM. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.; CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED OPEN CONTAINERS OF FOOD STORED ON TOP PORTION OF PREP-LINE UNIT WHICH IS EXPOSED TO DUSTY CEILING. THE PREP-LINE UNIT NEXT TO THE EXPEDITE STATION SHALL BE COVERED AND PROTECTED BY CONTAMINATION BY STORING IT: 1) IN A CLEAN, DRY LOCATION; 2) WHERE IT IS NOT EXPOSED TO SPLASH, DUST OR OTHER CONTAMINATION; UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: CLEAN DISHWARE STORED ON SHELVES HAVE NOT BEEN AIR DRIED PROPERLY AFTER SANITIZING. AFTER CLEANING AND SANITZING ALL EQUIPMENT AND UTENSILS SHALL BE AIR DRIED BEFORE USE. CLOTH DRYING OF EQUIPMENT AND UTENSILS IS NOT APPROVED.; GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OBSERVED OUTSIDE RECEPTACLES HEAVILY SOILED WITH GARBAGE ACCUMILATION AROUND DUMPSTERS ON GROUND. FACILITY MUST CLEAN AND MAINTAIN AREA. PRIORITY FOUNDATION VIOLATION 7-38-020 (b) CITATION ISSUED.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED DUST ACCUMILATION ON CEILING TILES AND CEILING VENTS ABOVE THE PREP-LINE AND EXPEDITE LINE. FACILITY MUST CLEAN AND MAINTAIN..
Cross-contamination from raw foods to ready-to-eat items often occurs through unwashed hands. Flies can transfer pathogens from garbage and feces to food preparation areas. Fecal-oral transmission of pathogens occurs when hands are not properly washed after restroom use.
This inspection data is sourced directly from Chicago Department of Public Health. For the most current information, please visit the official health department website.
Federal Guidelines: Our reporting follows standards established by the FDA Food Code, CDC Food Safety Guidelines, and USDA Food Safety Standards.
📖 Food Safety Codes: Reference the specific regulations that govern this establishment: Chicago Food Code, FDA Food Code 2022
⚠️ Important Note: Restaurant conditions can change rapidly. This inspection represents a snapshot in time and may not reflect current conditions. For the most up-to-date information, consider checking recent reviews or contacting the establishment directly.
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