PERRYS FOOD STORE, INC.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: Violation Codes: 7-38-012 Inspector Comments: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY/SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED.-GROUND BEEF/CHEESE,SLICING DELI MEAT,CHEESES. CITATION ISSUED SERIOUS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: Correct By: Tuesday, December 20, 2011 Violation Codes: 7-38-030, 015, 010 (A), 005 (A) Inspector Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST REMOVE ALL CLUTTER OF UNCESSARY ARTICLES NOT USING IN REAR AREA OF REAR BACK DOOR,AND REAR STORAGE AREA-WOOD,ETC,AND ORGANIZE STORAGE OFF WALLS.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY/SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED.-GROUND BEEF/CHEESE,SLICING DELI MEAT,CHEESES. CITATION ISSUED SERIOUS.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED - Comments: When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code. OBSERVED FAUCET HANDLES IN WASHROOM IN POOR REPAIR. MUST REPAIR OR REPLACE, NOT MAINTAINED. CITATION ISSUED SERIOUS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED EQUIPMENT IN PREP AREA NOT CLEAN,KNIFE RACK,PREP TABLE,ETC. MUST DETAIL CLEAN/MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. OBSERVED FLOORS NOT FLEAN THRU-OUT PREP AREA,REAR STORAGE AREAS,INSIDE WIC'S OF DEBIS AND OLD FOOD. MUST DETAIL CLEAN AND SANITIZE. ALSO MUST ELEVATE POPS,AND ALL STORAGE ON SHELVING OR PALLETS AT LEAST 6-INCHES,INCLUDING STORAGE IN OFFICE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned.MUST INSTALL MISSING WALL TILES AROUND MOP SINK.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. MUST INSTALL LIGHT SHIELD INSIDE WIC/WIF.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST REMOVE ALL CLUTTER OF UNCESSARY ARTICLES NOT USING IN REAR AREA OF REAR BACK DOOR,AND REAR STORAGE AREA-WOOD,ETC,AND ORGANIZE STORAGE OFF WALLS.