Perry'S Deli

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

FOUND IMPROPER TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS.APPROX 2 25LBS OF COOKED ROAST BEEF INSIDE REACH IN COOLER COOKED YESTERDAY-96-8-2026) MAINTAINED AT IMPROPER TEMPERATURES OF-44.8F/48.7F AND 47.6F.MUST MAINTAIN COLD FOODS AT 40F OR BELOW.ME...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

EXTERIOR OF REACH IN COOLER BEHIND FRONT COUNTER NOT CLEAN OF DEBRIS.ALSO ICE DISPENSER AND EXTEIOR OF POP MACHINE NOT CLEAN.MUST CLEAN /MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

OBSERVED THE FOLLOWING NOT MAINTAIN/ CLEAN OF DEBRIS. ALL WHITE INTERIOR DOORS INTO PREP,BACK DOOR,WASHROOM DOOR,LOWER WALL IN PREP,UNDER 3-COMP SINK AND AROUND GREASE TRAP.MUST CLEAN/MAINTAIN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

OBSERVED EXTERIOR OF INSIDE WASTE NOT CLEAN OF DEBRIS.MUST CLEAN/MAINTAIN.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

MUST PROPERLY DATE AND LABEL ALL PREPARED FOODS AT ALL COLD HODLING UNITS AND REFRIGEATORS ON PREMISES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST CLEAN AND SANITIZE THE INTERIOR 2DR REFRIGERATOR TO REMOVE FOOD DEBRI, AND THE SHELVING RACKS AT SAME. MUST REPAINT EXTERIOR LID AND WALLS OF THE RUSTY GREASE TRAP BOX UNDER THE 3-COMP SINK.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

MUST DETAIL CLEAN AND SANITIZE FLOOR UNDER THE 3-COMP SINK TO REMOVE GRIME BUILD-UP.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MUST DETAIL CLEAN AND SANITIZE WALLS NEXT TO AND AROUND THE FRONT EXPOSED HAND SINK, THE REAR WALLS UNDER THE EXHAUST HOOD AND THE WALLS BEHIND THE OVEN TO REMOVE EXCESSIVE FOOD SPLASHES AND GRIME MUST REPAIR 2 HOLES AT THE WALL ABOVE THE COVING NEX...

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

MUST PROVIDED 3 SINK STOPPERS FOR THE 3-COMP SINK AT ALL TIMES.

FOOD HANDLER REQUIREMENTS MET

MUST PROVIDE PROOF OF THE ILLINOIS FOOD HANDLER'S CERTIFICATE FOR FOOD STAFF MEMBERS ON PREMISES AT ALL TIMES. MUST PROVIDE PROOF OF DOCUMENT AS STATED ABOVE.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

PREMISES HAS NO HOT RUNNING WATER FOR EMPLOYEES TO WASH HANDS. OBSERVED EMPLOYEES HANDLING FOOD ITEMS, MULTI-TASKING, POOR HYGIENIC PRACTICES. MUST PROVIDE HOT RUNNING WATER. OBSERVED EMPLOYEES NOT WASHING HANDS BECAUSE WATER NOT CONNECTED AT FRONT E...

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

PREMISES HAS NO HOT RUNNING WATER OR CHEMICAL SANITIZER AT 3-COMP SINK WHERE DISHES ARE BEING WASHED AT THIS TIME OF INSPECTION. MUST PROVIDE. CRITICAL VIOLATION 7-38-030.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

PREMISES HAS NO HOT RUNNING WATER FOR WASHING HANDS OR WASH RINSING AND SANITIZING OF DISHES. MUST PROVIDE. CRITICAL CITATION 7-38-030.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

PREMISES HAS NO CITY CERTIFIED FOOD MANAGER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS(SOUPS, CHILI, DELI SANDWICHES ETC.,) ARE PREPARED AND SERVED. MUST PROVIDE. SERIOUS VIOLATION 7-38-012.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

SPLASH GUARD NEEDED AT REAR EXPOSED HAND WASH SINK BETWEEN LARGE MIXER AND 3-COMP SINK. MUST PROVIDE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

DETAIL CLEAN FLOORS THROUGHOUT.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

LEAK AT PIPE UNDER 3-COMP SINK AND AT ON/OFF VALVES UNDER EXPOSED HAND WASH SINK AT REAR PREP AREA. MUST REPAIR.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

FAUCET FOR COLD RUNNING WATER AT FRONT EXPOSED HAND WASH SINK IN POOR REPAIR AT FRONT PREP AREA. NO WATER COMING OUT NOT PROPERLY CONNECTED.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

NO SOAP OR SANITARY HAND DRYING DEVICE/PAPER TOWELS AT EXPOSED HAND WASH SINK IN REAR PREP AREA. MUST PROVIDE. CRITICAL VIOLATION 7-38-030.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

SPLASH GUARD NEEDED AT REAR EXPOSED HAND WASH SINK BETWEEN LARGE MIXER AND 3-COMP SINK. MUST PROVIDE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

DETAIL CLEAN FLOORS THROUGHOUT.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

LEAK AT PIPE UNDER 3-COMP SINK AND AT ON/OFF VALVES UNDER EXPOSED HAND WASH SINK AT REAR PREP AREA. MUST REPAIR.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CITY CERTIFIED FOODSERVICE MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED SUCH AS CORN BEEF, TUNA SALAD, TURKEY SALAD, CHILI,PASTRANI AND RARE ROAST BEEF. SERIOUS CITATION #7-38-012 ISSUED. CITY CERTIFIED FOOD MANA...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

MUST PROPERLY LABEL PREPARED FOOD ITEMS IN COOLERS WITH THE NAME AND DATE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST CLEAN DRY STORAGE RACKS/SHEVLING OF DEBRIS, CLEAN THE INTERIOR OR REACH IN COOLER OF FOOD SPILLS(JUICES FROM MEATS). ALSO NOTED GREASE ON TOP OF GREASE TRAP. MUST CLEAN, SEAL AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOORS NEED DETAIL CLEANING IN THE REAR PREP AREA AROUND ALL EQUIPMENT, ALONG THE WALL BASE AND IN CORNER TO REMOVE GREASE, SPILLS AND DEBIS. ALSO NOTED OPENING BETWEEN THE WALL AND FLOOR IN SPOT AROUND PREP TABLE. MUST SEAL AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

NOTED THE WALLS AND CEILING NEEDS DETAIL CLEANING IN THE REAR PREP AREA TO REMOVE STAINS AND SPLATTERS.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

NOTED LIGHT IN REAR PREP AREA BURNT OUT. MUST REPLACE LIGHT BULBS AND MAINTAIN ADEQUATED LIGHTING.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

THE DOOR GASKETS OF THE REAR COOLER IS IN POOR REPAIR, MUST FIX/REPLACE. MUST PROVIDE STOPPERS AT 3-COMP SINK.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

WALL BELOW THE REAR HANDSINK MUST BE KEPT CLEAN. LOOSE OR MISSING BASEBOARDS BEHIND CHEST FEEZER & 3-COMP. SINK MUST BE FIXED/REPLACED.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

7-38-005A) FOUND THE SMALL REACH-IN COOLER AT FRONT PREP AREA (CLOSEST TO HANDSINK), WITH INTERNAL AIR TEMP. OF 52.2F. INSTRUCTED TO HAVE IT FIXED & MAINTAIN COLD HOLDING UNITS AT 40F OR BELOW. (UNIT TAGGED). All food establishments that display, p...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

(7-38-005A) FOUND THE FOLLOWING FOOD ITEMS STORED IN THE ABOVE-MENTIONED COOLER AT INADEQUATE TEMPS: 3-1/2 DOZEN RAW EGGES AT 57.7-61.9F; TUNA SALAD AT 52.2F; EGG SALAD AT 53.5F; TURKEY SALAS AT 51.8F. INSTRUCTED TO PPROPERLY DISPOSE OF SAID PRODUCTS...

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

(7-38-010A) OBSERVED 3-FOODHANDLERS AT FRONT SERVING COUNTER, PUTTING GLOVES ON WITHOUT WASHING THEIR HANDS, BEFORE MAKING SANDWISH ORDERS.. INSTRUCTED TO PRACTICE GOOD HYGIENE AT ALL TIMES, WHILE MINIMIZING DIRECT HANDCONTACT WITH READY-TO EAT FOODS...

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

(7-42-010B) THE LAST SUMMSRY REPORT FROM 7/25/11 VISIT WAS NOT POSTED FOR PUBLIC VIEW (NO WHERE TO BE FOUND). INSTRUCTED TO DISPLAY SAID REPORT FOR CUSTOMERS VIEW. One copy of the Food Inspection Report Summary must be displayed and visible to all ...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED. TWO FRONT COOLERS SHELVES ARE COVERED WITH PLASTIC WRAPS, MUST REMOVE FOR AIR CIRCULATION. THE DOOR GASKET OF REAR COOLER IS IN POOR REPAIR, MUST FIX/REPLACE. All food and non-food contact eq...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

WALLS BEHIND THE OVEN & BELOW THE REAR HANDSINK MUST BE KEPT CLEAN. BASEBOARD BEHIND THE CHEST FREEZER PULLING AWAY FROM THE WALL, MUST FIX. The walls and ceilings shall be in good repair and easily cleaned.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

INTERNAL THERMOMETERS NEEDED IN MOST COOLERS, MUST PROVIDE. All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food uni...

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

ALL FOODHANDLERS MUST WEAR HAIR RESTRAINTS & APRONS OR PROPER WORKING ATTIRE. All employees shall be required to use effective hair restraints to confine hair.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. STAND UP REACH IN PREP COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 47.8 F. INSTRUCTED MANAGER TO REP...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

All cold food shall be stored at a temperature of 40F or less. FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD BETWEEN 47.4 F AND 47.8 F- TURKEY, BRISKET AND ROAST BEEF. INSTRUCTED MANAGER ALL POTENTIALLY HAZARDOUS FOODDS MUST BE HELD AT 40 F...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. PREP AREA STAND UP REACH IN COOLER DOOR RUBBER GASKET RIPPED. MUST REPAIR OR REPLACE DAMAGED DOOR GASKET.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED ACCUMULATED FOOD DEBRIS INSIDE PREP AREA REACH IN COOLER GASKETS AND THROUGHOUT COOLERS INTERIOR. MUST CLEA...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. OBSERVED FOOD DEBRIS ON FLOOR UNDER AND AROUND ALL EQUIPMENT AND ALONG WALLS/CORNERS AT PREP AREA FRONT SERVICE LINE. MUST DETAIL CLEAN F...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. OBSERVED FOOD DEBRIS ON WALLS IN PREP AREA. MUST CLEAN AND MAINTAIN ALL UNCLEAN WALLS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. ANY CUTTING BOARDS WITH DEEP/DARK GROOVES MUST REPLACED, TO MAKE SURFACES SMOOTH/EASILY CLEANABLE; RUSTY STORAGE SHELVIN...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. FOLLOWING NEED CLEANING: CABINET UNDER REAR HANDSINK, GASKETS OF COOLER AT FRONT, ICE BUILD-UP IN CHEST FREEZER, INTERI...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS AROUND HEAVY EQUIPMENT THRU-OUT PREMISES, FLOOR DRAIN BY MOP SINK AROUND CORNERS & LEGS OF EQUIPMENT-MUST BE FREE OF DIRT/DEBRIS. MIS...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. MISSING BASEBOARDS AT FRONT COUNTER OF DINING AREA & OTHER SECTIONS OF THE FACILITY MUST BE PROVIDED; WALLS WITH FOOD STAINS AT PREP/DISHROOM AREA MUST BE KEPT CLEAN; MISSING OR DUSTY...

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly co...

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. ANY MILK CRATES USED FOR STORAGE RACKS MUST BE REPLA...