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Business Info

Restaurant: Perry's Deli
Address: 174 N Franklin St, Chicago, IL 60606
Type: Restaurant
Total inspections: 6
Last inspection: Aug 30, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. All cutting boards with deep/dark grooves must be replaced. Rusty cooler or dry storage shelves must be re-sealed or replaced.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Following need detailed cleaning: cabinet under rear handsink, shelvings under front serving line, dry storage shelvings in rear- due to dirt/debris build-up.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Floors under front serving line, behind/around heavy equipment in rear, around mop sink- due to clutter, food debris or dirt.
The walls and ceilings shall be in good repair and easily cleaned. Walls around rear handsink/prep tables, with food stains must be kept clean.
Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. Bathroom vent must be fixed & kept free of dust.
Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. All wiping cloths must be stored in sanitizer & replaced regularly.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. ANY CUTTING BOARDS WITH DEEP/DARK GROOVES MUST REPLACED, TO MAKE SURFACES SMOOTH/EASILY CLEANABLE; RUSTY STORAGE SHELVINGS IN REAR MUST BE RE-SEALED. OVEN-DOORS MUST FIXED (REMOVE ALUMINUM FOIL AROUND MISSING GASKETS).
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. FOLLOWING NEED CLEANING: CABINET UNDER REAR HANDSINK, GASKETS OF COOLER AT FRONT, ICE BUILD-UP IN CHEST FREEZER, INTERIOR OF OVEN- DUE TO DEBSRIS/DIRT/FOOD STAINS.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS AROUND HEAVY EQUIPMENT THRU-OUT PREMISES, FLOOR DRAIN BY MOP SINK AROUND CORNERS & LEGS OF EQUIPMENT-MUST BE FREE OF DIRT/DEBRIS. MISSING TILES UNDER SODA MACHINE MUST BE PROVIDED.
The walls and ceilings shall be in good repair and easily cleaned. MISSING BASEBOARDS AT FRONT COUNTER OF DINING AREA & OTHER SECTIONS OF THE FACILITY MUST BE PROVIDED; WALLS WITH FOOD STAINS AT PREP/DISHROOM AREA MUST BE KEPT CLEAN; MISSING OR DUSTY CEILING TILES MUST BE REPLACED; ANY HOLES/OPENINGS AROUND PIPES/SODA LINES ON WALL/CEILING MUST BE SEALED. MUST RE-ATTACH FRONT HANDSINK TO WALL & CLEAN DEBRIS BETWEEN COOLER & LEFT SIDE OF 3-COMP SINK.
The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. BATHROOM VENT MUST BE FIXED (NOT WORKING) & FREE OF DUST.
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. ANY MILK CRATES USED FOR STORAGE RACKS MUST BE REPLACED WITH REGULAR SHELVINGS, FOR EASY CLEANING/PEST MONITORING.

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All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. STAND UP REACH IN PREP COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 47.8 F. INSTRUCTED MANAGER TO REPAIR COOLER, AMBIENT AIR TEMPERATURE MUST BE 40 F OR BELOW, FOUND TURKEY, ROAST BEEF AND BRISKET INSIDE COOLER.
All cold food shall be stored at a temperature of 40F or less. FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD BETWEEN 47.4 F AND 47.8 F- TURKEY, BRISKET AND ROAST BEEF. INSTRUCTED MANAGER ALL POTENTIALLY HAZARDOUS FOODDS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. ALL THE ABOVE FOODS VOLUNTARILY DISCARDED AT THIS TIME. FOODS DISCARDED WEIGHT- 28 LBS, VALUED AT $120.00.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. PREP AREA STAND UP REACH IN COOLER DOOR RUBBER GASKET RIPPED. MUST REPAIR OR REPLACE DAMAGED DOOR GASKET.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED ACCUMULATED FOOD DEBRIS INSIDE PREP AREA REACH IN COOLER GASKETS AND THROUGHOUT COOLERS INTERIOR. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. OBSERVED FOOD DEBRIS ON FLOOR UNDER AND AROUND ALL EQUIPMENT AND ALONG WALLS/CORNERS AT PREP AREA FRONT SERVICE LINE. MUST DETAIL CLEAN FLOOR THROUGHOUT AND MAINTAIN.
The walls and ceilings shall be in good repair and easily cleaned. OBSERVED FOOD DEBRIS ON WALLS IN PREP AREA. MUST CLEAN AND MAINTAIN ALL UNCLEAN WALLS.
Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. PREP AREA HANDWASH BOWL PIPE LEAKING. MUST REPAIR AND MAINTAIN SINK.

(7-38-010A) OBSERVED 3-FOODHANDLERS AT FRONT SERVING COUNTER, PUTTING GLOVES ON WITHOUT WASHING THEIR HANDS, BEFORE MAKING SANDWISH ORDERS.. INSTRUCTED TO PRACTICE GOOD HYGIENE AT ALL TIMES, WHILE MINIMIZING DIRECT HANDCONTACT WITH READY-TO EAT FOODS. All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health.
(7-42-010B) THE LAST SUMMSRY REPORT FROM 7/25/11 VISIT WAS NOT POSTED FOR PUBLIC VIEW (NO WHERE TO BE FOUND). INSTRUCTED TO DISPLAY SAID REPORT FOR CUSTOMERS VIEW. One copy of the Food Inspection Report Summary must be displayed and visible to all customers.
CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED. TWO FRONT COOLERS SHELVES ARE COVERED WITH PLASTIC WRAPS, MUST REMOVE FOR AIR CIRCULATION. THE DOOR GASKET OF REAR COOLER IS IN POOR REPAIR, MUST FIX/REPLACE. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
WALLS BEHIND THE OVEN & BELOW THE REAR HANDSINK MUST BE KEPT CLEAN. BASEBOARD BEHIND THE CHEST FREEZER PULLING AWAY FROM THE WALL, MUST FIX. The walls and ceilings shall be in good repair and easily cleaned.
INTERNAL THERMOMETERS NEEDED IN MOST COOLERS, MUST PROVIDE. All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.
ALL FOODHANDLERS MUST WEAR HAIR RESTRAINTS & APRONS OR PROPER WORKING ATTIRE. All employees shall be required to use effective hair restraints to confine hair.
7-38-005A) FOUND THE SMALL REACH-IN COOLER AT FRONT PREP AREA (CLOSEST TO HANDSINK), WITH INTERNAL AIR TEMP. OF 52.2F. INSTRUCTED TO HAVE IT FIXED & MAINTAIN COLD HOLDING UNITS AT 40F OR BELOW. (UNIT TAGGED). All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.
(7-38-005A) FOUND THE FOLLOWING FOOD ITEMS STORED IN THE ABOVE-MENTIONED COOLER AT INADEQUATE TEMPS: 3-1/2 DOZEN RAW EGGES AT 57.7-61.9F; TUNA SALAD AT 52.2F; EGG SALAD AT 53.5F; TURKEY SALAS AT 51.8F. INSTRUCTED TO PPROPERLY DISPOSE OF SAID PRODUCTS & MAINTAIN ALL COLD FOODS AT 40F OR BELOW. (TOTAL POUNDAGE=10.5#; TOTAL AMT.=$84.00) All cold food shall be stored at a temperature of 40F or less.

THE DOOR GASKETS OF THE REAR COOLER IS IN POOR REPAIR, MUST FIX/REPLACE. MUST PROVIDE STOPPERS AT 3-COMP SINK.
WALL BELOW THE REAR HANDSINK MUST BE KEPT CLEAN. LOOSE OR MISSING BASEBOARDS BEHIND CHEST FEEZER & 3-COMP. SINK MUST BE FIXED/REPLACED.
CORRECTED AT THIS TIME
CORRECTED AT THIS TIME

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Takes reservations:

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Accepts credit cards:

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Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

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Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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