PERRYS BBQ CAJUN GRILL

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish stored over cream cheese in walk in cooler Operator moved raw fish to store below ready to eat food Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken (102F - Hot Holding, retemped at 163F); grilled chicken (84F - Hot Holding, retemped 148F) On cooling rack on cookline. Operator explained that they are not cooling these items, but rather that they were cooked today and being kept out for use throughout the day. I explained that hot foods need to be kept at 135F and above, and that the chicken would need to reheat to 165F for continued hot holding. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate cooling rate during inspection. -cooked rice and noodles being cooled in deep covered containers in walk in cooler Operator uncovered them to allow for proper cooling. cooked noodles (55F - Cooling, retemped at 58F) Kitchen staff re-covered during inspection, retemp showed no cooling. Operator uncovered and divided into two more pans to allow for better cooling. Retemped at 46F Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -grill has accumulation of black substance -cutting boards on cookline stained

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/ 4 employees presently working, none are certified food managers.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment uses Time as a Public Health for food at front counter, but does not have the necessary paperwork. Emailed operator Time as a Public Health Control paperwork. Corrective Action Taken

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 4 employees present, proof of training for only one employee. One employee here from different location, no proof of training. Two employees who both claim to have worked here for over two months have no proof of food handler training.

Basic - Cutting board has cut marks and is no longer cleanable. -cutting boards on cookline are grooved

Basic - Floor soiled/has accumulation of debris throughout kitchen.

Basic - Interior of oven has accumulation of black substance/grease/food debris.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In 1/2 pan near wok station. garlic in oil (78F - Cold Holding) Put inside freezer during inspection Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed prep chef rinse hands in sanitizer water inside three compartment sink during inspection. Educated. Wash hands in hand wash sink.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table during active prep all drinks moved Corrected On-Site

Basic - Food stored on floor. Soy sauce on floor,

Basic - Stored food not covered. Rice open bag on dry storage. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked rice (54F - Cold Holding) made on 3-24-25.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked rice (54F - Cold Holding). Manager discarded items made more than 24 hours.

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken in walk-in cooler made more than 24 hours no date marking.

Basic - Cardboard used to line food-contact shelves in walk-in cooler.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Floor soiled/has accumulation of debris throughout kitchen.

Basic - Food not stored at least 6 inches off of the floor. Gallons of soy sauce on floor in prep area.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Case of tomato's over cooked chicken in walk-in cooler. Employee store items properly. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Accumulation of grease on grill surface Cutting boards stained Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Metal bowl in cook ed potatoes bin

Basic - Cardboard used to line food-contact shelves. In walk in cooler

Basic - In-use tongs stored on equipment door handle between uses. On cook line

Basic - Stored food not covered. Multiple items in walk in cooler

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over ready to eat food on cook line. Manager moved eggs Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork in walk-in cooler. Manager stored items properly. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs on shelf cook line. Manager placed shell-eggs in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked shrimp (120F - Hot Holding. Employee reheated cooked shrimp 167F. Corrected On-Site

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

Basic - Food not stored at least 6 inches off of the floor. Gallons of soy sauce on floor in back kitchen area.

Basic - In-use wet wiping cloth/towel used under cutting board. Towel under cutting boards on cook line. Manager removed. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven soiled with food debris.

Basic - Working containers of food removed from original container not identified by common name. White powdered substance in metal pan. Manager labeled pan sugar. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken was over raw pork in walk-in cooler manager moved buckets Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Chemicals bleach on shelf next to ketchup cans. Employee moved foods to other shelf. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Repeat Violation

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink. Spoke to manager and employee washed hand in hand sink Corrective Action Taken

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 management the information

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards soiled with food debris.

Intermediate - Handwash sink not accessible for employee use at all times. Plastic pans in hand sink. Manager removed Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Cardboard on green shelves in kitchen area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in kitchen prep area

Basic - Dead roaches on premises. 1 dead roach on floor next to garage can dish area. Employee cleaned up. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drink cup on prep table while cutting raw chicken. Corrected On-Site Repeat Violation

Basic - Floor soiled/has accumulation of debris.

Basic - Floor tiles missing and/or in disrepair. Multiple areas in prep area have cracked tiles.

Basic - Food stored on floor. Buckets of soy sauce. Case of eggs in walk-in floor. Employee moved foods from floor. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door on cook line. Metal rice scoop on soiled shelf's in kitchen. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven soiled with black food debris. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda nozzles in front counter slime like debris

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on floor front line. Corrected On-Site

Basic - Walk-in cooler interior/shelves have accumulation of soil residues.

Basic - Water leaking from pipe and/or faucet/handle. Pipe leaking under three compartment sink.

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. 0 ppm chlorine with soap manager changed bucket Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored above food to be served to the public.

Basic - Employee with no hair restraint while engaging in food preparation. Employee engaged in cutting chicken with no hair net. Repeat Violation

Basic - Food stored on floor. Raw chicken stored on the floor of walk in cooler. Soy sauce buckets stored on floor of kitchen area. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handles. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door oven has built up food debris.

Basic - Wiping cloth sanitizing solution stored on the floor. Wiping cloth solution stored in floor behind front counter.

Basic - Employee with no hair restraint while engaging in food preparation. All employees put hats on Corrected On-Site

Basic - Food stored on floor. Buckets of soy sauce on floor in walk in cooler. Operator placed on shelf

Basic - In-use tongs stored on equipment door handle between uses. Employee removed tongs from front of cook line Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over bananas in reach in cooler

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Operator removed Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes stacked wet on shelf

Basic - Food stored on floor. Buckets of sauce on floor in kitchen