PERRY BBQ ASIAN GRILL

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken in reach in cooler. Operator relocated. Frozen raw beef over frozen raw fish. Beef not commercially packaged. Operator rearranged Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. shrimp (54F - Cold Holding) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. oil and garlic (72F - Cold Holding) on counter. Employee states it was taken out at 2pm. crab rangoon (64F - Cold Holding); pasta (59F - Cold Holding); cabbage (65F - Cold Holding); raw chicken (67F - Cold Holding); shell eggs (66F - Cold Holding); garlic in oil (70F - Cold Holding); shrimp (54F - Cold Holding) in flip top cooler in kitchen. Operator states they noticed that something was wrong with the cooler this morning. Operator stated they took temperatures of the food at 1:45pm and all food was still at 39F. All food has been relocated to working coolers. Cooler was getting repaired during inspection. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked shrimp (104F - Hot Holding); cooked chicken (101F - Hot Holding) Both were cooked less than 4 hours ago. I asked the operator to reheat to 165F and they voluntarily discarded the food. Warning

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed operator packet, which includes clean up procedure form. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Employees are frying chicken and leaving food on the counter to cool. Discussed proper cooling methods with operator. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Pot in handwashing sink. Operator relocated. Warning

Intermediate - Non-pitting surface rust on food-contact equipment. Shelves of reach in cooler in kitchen Warning

Basic - Employee eating in a food preparation or other restricted area. Drink on prep table. Warning

Basic - Floor soiled/has accumulation of debris. Behind equipment on cookline. Warning

Basic - Food stored on floor. Raw chicken, oil and soy sauce stored on floor. Repeat Violation Warning

Basic - In-use tongs stored on equipment door handle between uses. Operator relocated Corrected On-Site Warning

Basic - No Heimlich maneuver/choking sign posted. Emailed operator packet, which includes the choking poster. Warning

Basic - Standing water in bottom of reach-in-cooler. Water in reach in cooler that was in disrepair at the time of inspection. Operator had cooler maintenanced during inspection. Warning

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach under triple sink on the floor. Manager flushed live roach with water down the drain and sanitized the area Corrected On-Site Warning

Basic - Floor soiled/has accumulation of debris. Prep area, cook line, and storage areas soiled with grease and food debris. Drains soiled with grease and food debris. Discussed the importance of of proper sanitation to prevent the presence of vermin. Warning

Basic - Food stored on floor. Raw Chicken on the floor by the cooler freezer. Operator moved chicken a minimum of 6" off the floor to gain compliance Corrected On-Site Warning

Basic - Interior of hot holding unit has accumulation of food debris. Discussed the need to keep food contact surfaces clean and sanitized. Warning

Basic - Stored food not covered. Rice on food shelf by the window uncovered. Operator covered rice Corrected On-Site Warning

Basic - Utility lines preventing proper floor cleaning. Drain pipe sitting directly into the floor preventing the floor to be proper cleaned. Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over cooked chicken in stand up cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pasta 58f, cooked pasta 60f, raw pork 58f, cooked pork 76f, shell eggs 88f, all items stored on shelves in prep area. Cooked pasta 50f, in reach in cooler across from fryers.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked rice 65f, cooked chicken 58f, in kitchen area on shelf.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked chicken 80f, cooked chicken 77f, cooked chicken 79f, all stored on shelf in cooks area.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Consumed water bottle on shelf above three compartment sink.

Basic - Food stored on floor. Raw chicken and unwashed broccoli stored on floor.

High Priority - Nonfood-grade bags used in direct contact with food( raw meat) in double cooler in kitchen

High Priority - Roach activity present as evidenced by live roaches found. -One live roach crawling on wall in front counter area near door into back kitchen - manager discarded roach - one live roach crawling on floor in back kitchen near door to front counter area

Intermediate - Food-contact surface ( food containers ) soiled with food debris on shelf above triple sink - manager set up triple sink to wash/rinse/sanitize containers to clean container prior to use

Intermediate - Handwash sink used for purposes other than handwashing.employee rinsed spatula in hand wash sink - reviewed proper use of hand wash sink for washing hands only - manager reviewed with employee Corrective Action Taken

Basic - Ambient air thermometer not located in the warmest part of the cold holding unit at cookline

Basic - Floor soiled/has accumulation of debris in back kitchen along wall and under coolers

Basic - Food ( containers of raw chicken ) stored on floor.manager moved food

Basic - Frozen time/temperature control for safety food ( fish) being slacked at room temperature is no longer frozen solid - partially frozen -employee placed in smaller container and under cold running water - reviewed proper thawing with manager Corrective Action Taken

Basic - Ice scoop handle in contact with ice in front counter area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled reach in cooler gaskets in back kitchen -soiled hinges of reach in cooler in back kitchen - soiled wheels of bulk container holders in back kitchen

Basic - Reach-in freezer interior/shelves have accumulation of soil residues.downstairs

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a container of fresh garlic in oil (68°F - Cold Holding) stored on cook line. Operator stated that it was left on room temperature about 30 minutes ago, and moved into reach-in cooler at time of inspection. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Observed a metal scrubbing pad stored in handwash sink at kitchen. Observed a rice scoop in plastic container stored in handwash sink at front line. Operator removed items from handwash sink. Corrected On-Site Warning

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired on May 2021. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table at kitchen. Operator removed. Corrected On-Site Warning

Basic - Food stored on floor. Observed 2 containers of cooking oils and 2 containers of raw chicken stored on floor at cook line. Operator removed from floor. Corrected On-Site Repeat Violation Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping cloths stored on reach-in cooler and prep table at kitchen. Warning

Basic - Working containers of food removed from original container not identified by common name. Flour bins under prep table at kitchen. Warning

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine at triple sink - employee changed solution - recheck 100 ppm chlorine Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched cooked noodles with bare hands - reviewed proper handling of food using a barrier - employee put gloves on Corrective Action Taken

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Pan not sanitized after washing and rinsing -reviewed proper sanitization of pans with employee - employee placed pan in dish washing area Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over uncooked shrimp in reach in cooler at cook line - employee rearranged foods Corrected On-Site

High Priority - Roach activity present as evidenced by two live roaches found on wall near hand wash sink at cook line , 1 live roach on box of produce in mop sink area in kitchen -operator discarded box

Intermediate - Food-contact surface -grill heavily soiled with food debris

Intermediate - Handwash sink not accessible for employee use at all times. - bowl of water inside kitchen hand wash sink - reviewed accessibility of hand wash sink at all times and proper use of hand wash sink with person in charge - bowl removed Corrective Action Taken

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 2 cooks, 1 food prep employee and 3 employees serving at front counter - no certified food manager present

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in back kitchen reviewed proper hand washing and keeping of hand wash sinks supplied with person in charge -paper towels added to dispenser Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. - employee discarded open bottles of water

Basic - Employee personal food not properly identified and segregated from food to be served to the public in triple door cooler in downstairs storage room - discussed proper food storage with operator

Basic - Ice scoop handle in contact with ice in front counter area - employee relocated ice scoop Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses at cook line near trashcan - employee relocated tongs Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board in back kitchen - employee removed towel Corrective Action Taken

Basic - Reach-in cooler interior/shelves have accumulation of soil residues in kitchen