- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line, scoop near rice cooker
- Basic - Nonfood-grade bags used in direct contact with food.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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.
- Intermediate - Encrusted material on can opener blade.
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09/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Cases of skinless chicken in walk in cooler. **Corrected On-Site**
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Wiping cloth sanitizing solution stored on the floor. Towel bucket on floor in front of the ice machine.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Eggs over pasta and onions in reach in cooler across from 3 compartment sink. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over pork in walk in cooler.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by a case of boardwalk premium quality cling film. Handsink next to bathroom. **Corrected On-Site**
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4/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On buckets of soy sauce,
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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10/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Duct tape used to repair nonfood-contact surface. Handles of walk in cooler
- Basic - Food stored on floor. Soy sauce, chicken cases, water
- Basic - Ice scoop stored with handle in contact with ice in ice bin.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth/towel used under cutting board.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. After cutting raw chicken
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken and beef
- High Priority - Raw animal food chicken stored over raw beef in walk-in cooler.
- High Priority - Roach activity present as evidenced by live roaches found. One roach , fast and live
- High Priority - Wiping cloth sanitizing solution bucket stored on floor
- Intermediate - Handwash sink not accessible for employee use due to being blocked by soy sauce and cases of veggies
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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4/29/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Stored food not covered in reach-in freezer. Keep Chinese dumplings covered in the reach-in freezer,
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. Do not place prepared foods in cardboard boxes; use plastic tubs.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Clean food crumbs from the inside of the reach-in freezer.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Repackaged, refrigerated foods need to be labeled with the dates they are originally repackaged.
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4/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. **Corrected On-Site**
- Critical - Observed encrusted material on can opener. **Corrected On-Site**
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Walkin cooler
- Wet mop not hung to dry.
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11/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Observed grease on the ground and/or pad around grease receptacle.
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6/22/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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