Perry's BBQ Asian Grill

The inspector came back, found the problems fixed and allowed the business to reopen.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Grill cleaned. One cutting board on front line reach in cooler is soiled.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. 2 dead roaches on floor next to dry storage shelf for salad oil and salt. Manager removed roaches.
  • High priority: Roach activity present as evidenced by live roaches found. 2 live roaches inside wok station burner. Manager removed one roach.
• Manager certification and employee training
  • Intermediate: Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over ready to eat sauces inside the front line reach in cooler. Employee relocated sources to an approved location at time of inspection.
  • Basic: Stored food not covered. Frozen crab Rangoon's inside reach in cooler or not covered. Cooked chicken inside walk in cooler are not covered.
  • Basic: Food stored on floor. Multiple containers of soy sauce are stored on the floor.
• Handwashing and hygienic practices
  • High priority: Server handled soiled dishes, towels or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Front service counter employee wiped counter with wiping cloth, then continued to serve customers and scoop cooked food into take out containers. Discuss proper hand washing with employee.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards inside establishment are soiled. Front line grill is heavily soiled.
• Handwash sinks and supplies
  • Intermediate: Handwash sink used for purposes other than handwashing. Employee washing a wiping cloth on front service counter hand washing sink.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. 1 dead roach inside reach in freezer door. Employee removed and sanitized. 2 dead roaches on floor inside the walk in cooler. Employee removed and sanitized. 4 dead roaches inside the motor of the front line reach in cooler. 4 dead roaches located behind labor law posters, adjacent to ice machine.
  • High priority: Roach activity present as evidenced by live roaches found. 1 live roach on top of reach in freezer door with an egg sack. Employee removed and sanitized. 1 live roach on top of a bag of salt near kitchen exit. Employee removed roach. 5 live roaches inside the motor of the front line reach in cooler.
  • High priority: Roach excrement and/or droppings present. Roach droppings located behind labor law posters, adjacent to ice machine.
• Manager certification and employee training
  • 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/ Five employee working, no CFM present. Three cooks and two servers.
  • Intermediate: Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Only two certificates are originals. Remaining certificates were color copies of blank certificates for employees to fill out.