PERRY'S DELI.

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 MANAGER MUST BE ON DUTY AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING SERVED AND PREPARED.

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

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 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.

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

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

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

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

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, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.

(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 & MAINTAIN ALL COLD FOODS AT 40F OR BELOW. (TOTAL POUNDAGE=10.5#; TOTAL AMT.=$84.00) All cold food shall be stored at a temperature of 40F or less.

(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. All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health.

(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 customers.

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 equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

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.

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 units.

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

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 REPAIR COOLER, AMBIENT AIR TEMPERATURE MUST BE 40 F OR BELOW, FOUND TURKEY, ROAST BEEF AND BRISKET INSIDE COOLER.

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 OR BELOW IF HELD COLD. ALL THE ABOVE FOODS VOLUNTARILY DISCARDED AT THIS TIME. FOODS DISCARDED WEIGHT- 28 LBS, VALUED AT $120.00.

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.

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 CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.

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 FLOOR THROUGHOUT AND MAINTAIN.

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: 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 and Regulations of the Board of Health. PREP AREA HANDWASH BOWL PIPE LEAKING. MUST REPAIR AND MAINTAIN SINK.

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 SHELVINGS IN REAR MUST BE RE-SEALED. OVEN-DOORS MUST FIXED (REMOVE ALUMINUM FOIL AROUND MISSING GASKETS).

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, INTERIOR OF OVEN- DUE TO DEBSRIS/DIRT/FOOD STAINS.

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. MISSING TILES UNDER SODA MACHINE MUST BE PROVIDED.

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 CEILING TILES MUST BE REPLACED; ANY HOLES/OPENINGS AROUND PIPES/SODA LINES ON WALL/CEILING MUST BE SEALED. MUST RE-ATTACH FRONT HANDSINK TO WALL & CLEAN DEBRIS BETWEEN COOLER & LEFT SIDE OF 3-COMP SINK.

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 connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. BATHROOM VENT MUST BE FIXED (NOT WORKING) & FREE OF DUST.

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 REPLACED WITH REGULAR SHELVINGS, FOR EASY CLEANING/PEST MONITORING.