PERRY'S BBQ ASIAN GRILL

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Chlorine tested at 0 PPM. Manager readjusted chlorine to 50 PPM at time of inspection. Corrected On-Site

High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Chlorine tested at 0 PPM. Manager readjusted chlorine to 50 PPM at time of inspection. Corrected On-Site

High Priority - Food stored in ice used for drinks. See stop sale. Two cans of Coke Zero stored inside ice bin at front service counter soda machine. Manager discarded 4 cups of ice.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over ready to eat sauces located inside front line reach in cooler. Employee relocated raw shrimp to an approval location at time of inspection. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Two cans of Coke Zero stored inside ice bin at front service counter soda machine. Manager discarded 4 cups of ice.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards in establishment are soiled. Grill at front line cook heavily soiled. Interior of ice machine has rust stains from rusting screws. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. One metal cup and a rice scoop is stored inside front service handwashing sink. Manager removed all items at time of inspection. Corrected On-Site Repeat Violation

Intermediate - Manager or person in charge lacking proof of food manager certification. Missing for Xifeng Liang, all other CFM provided.

Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in establishment with cut marks.

Basic - Working containers of food removed from original container not identified by common name. Multiple squeeze bottles with sauces inside are not labeled on front line Cook. Multiple containers of flour and sugar are not labeled.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A pan of BBQ chicken 89 F stored in hot box with no door and a pan of cooked white rice 79 F stored on cook line. Recommend to reheat chicken in oven and use time control for cooked white rice for making fried rice.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fire grilled soiled with accumulation of grease and burned food residue on surface.

Intermediate - Handwash sink used for purposes other than handwashing. A container stored in handwash sink at cook line. Employee removed. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodle and breaded chicken in walk-in cooler.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. All employee trading certificates are photocopied.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks stored on prep table while prepping raw chicken in kitchen. Employee removed drinks. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. A few buckets of sauces stored on floor in walk-in cooler and kitchen.