Follow-Up Inspection
Jul 21, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jul 21, 2026 · Original Source
Santa Clara County, CA
Pf Chang's China Bistro
900 Stanford Shopping Center
Last inspected Jul 21, 2026 · View Map ↗ · Compare ↗
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
5 inspectionsRoutine Inspection
Jul 20, 2026
Closed
The health department recorded a closure at this inspection.
3 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
1) No paper towels available in employee restroom. 2) No paper towels available at hand wash sink near the 3 comp sink. Additional hand wash sink available at cook line. [CA] Ensure paper towels are available at all times. [COS] Food employee restocked paper towels.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsminorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
1) Faucet leak observed at the 2 comp prep sink. 2) Hand wash sink near 3 comp sink is draining slowly. [CA] Repair plumbing fixture and maintain in clean and good repair.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemscriticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed Vermin: Documented in the following areas: One dead rodent observed on trap in the dining area. Located below wall booth seating area. 2. Photographs: Taken for documentation purposes. Yes 3. Supervisor Notified: Anjani Sircar 4. Notification: The person in charge during inspection, Jackie Castillo, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial record from Santa Clara County Department of Environmental Health, Jul 20, 2026 · Original Source
Follow-Up Inspection
Mar 20, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Mar 20, 2026 · Original Source
Routine Inspection
Mar 19, 2026
Pass
5 recorded violations
minorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Observed a leak from the dishwater when unit is running. [CA] Repair leak and keep equipment in good repair.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Measured hot water at 3 comp sink at 105F. [CA] Maintain hot water at minimum of 120F. Measured warm water at womens restroom hand sink at 63F. [CA] Maintain a minimum of 100F warm water at all times.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsminorCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Measured chicken in deep container at prep unit at 52F. [CA] When cooling, cool foods rapidly by use of shallow pans, no more than 2 inches for solid food. [COS]
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturecriticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed a fruit fly in a bottle of whiskey. [CA] Food shall be free of contamination/adulteration. [COS] Whiskey was poured down the drain. See VC&D report.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsminorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Lack of paper towels at hand sink near cook line. Keep paper towels stocked at all times.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial record from Santa Clara County Department of Environmental Health, Mar 19, 2026 · Original Source
Routine Inspection
Feb 11, 2025
Pass
5 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Pantry station prep unit measured at a temperature of 43F ambient. [CA] Ensure unit is able to maintain potentially hazardous food 41F and below at all times. Keep equipment in good repair.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuescriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured raw shrimp at 48F (pantry station), chicken at 43F (pantry station), cooked pork at 45F(drahma station). [CA] Maintain potentially hazardous food 41F and below. [COS] Cool food down in walk in to 41F or add ice.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed hand sink a bar obstructed by a linen bag. [CA] Keep hand sink unobstructed at all times. [COS]
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsminorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Water at hand sink in employee restroom measured at 60F. [CA] Maintain a minimum of 100F warm water.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsminorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Observed raw shrimp on top of dessert cake/cupcake(pantry station) and raw fish above imitation crab meat in walk in cooler. [CA] Store raw protein below ready to eat food. [COS]
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Feb 11, 2025 · Original Source