Perry's Deli
Last inspected: Jun 10, 2016
82
Score
The health department has logged 12 inspections at Perry's Deli, the earliest from 2010. The most recent visit was on Jun 10, 2016. A low risk tier reflects an inspection that turned up minimal issues. The most recent inspection at Perry's Deli is from Jun 10, 2016, and nothing newer appears in the public record.
Recent inspections have found fewer violations than earlier ones, averaging around three violations lately and about six violations before that.
“Walls, ceilings, attached equipment constructed per code” accounts for the largest share of issues, appearing eight times across the record.
The city-wide average is 81, putting Perry's Deli squarely in typical territory. Taken together, the history is a positive one.
12
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Jun 10, 2016
Routine
4 minor violations.
View 4 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: FOUND IMPROPER TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS.APPROX 2 25LBS OF COOKED ROAST BEEF INSIDE REACH IN COOLER COOKED YESTERDAY-96-8-2026) MAINTAINED AT IMPROPER TEMPERATURES OF-44.8F/48.7F AND 47.6F.MUST MAINTAIN COLD FOODS AT 40F OR BELOW.MEAT WAS REMOVED AND DISCARED BY OWNER,APPROX 50LBS/COST APPROX $150.00.CDI. CRITICAL VIOLATION ISSUED 7-38-005A.
3
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: EXTERIOR OF REACH IN COOLER BEHIND FRONT COUNTER NOT CLEAN OF DEBRIS.ALSO ICE DISPENSER AND EXTEIOR OF POP MACHINE NOT CLEAN.MUST CLEAN /MAINTAIN.
33
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: OBSERVED THE FOLLOWING NOT MAINTAIN/ CLEAN OF DEBRIS. ALL WHITE INTERIOR DOORS INTO PREP,BACK DOOR,WASHROOM DOOR,LOWER WALL IN PREP,UNDER 3-COMP SINK AND AROUND GREASE TRAP.MUST CLEAN/MAINTAIN.
35
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: OBSERVED EXTERIOR OF INSIDE WASTE NOT CLEAN OF DEBRIS.MUST CLEAN/MAINTAIN.
41
82
Jan 13, 2015
Routine
6 minor violations.
View 6 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: MUST PROPERLY DATE AND LABEL ALL PREPARED FOODS AT ALL COLD HODLING UNITS AND REFRIGEATORS ON PREMISES.
30
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: MUST CLEAN AND SANITIZE THE INTERIOR 2DR REFRIGERATOR TO REMOVE FOOD DEBRI, AND THE SHELVING RACKS AT SAME. MUST REPAINT EXTERIOR LID AND WALLS OF THE RUSTY GREASE TRAP BOX UNDER THE 3-COMP SINK.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: MUST DETAIL CLEAN AND SANITIZE FLOOR UNDER THE 3-COMP SINK TO REMOVE GRIME BUILD-UP.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: MUST DETAIL CLEAN AND SANITIZE WALLS NEXT TO AND AROUND THE FRONT EXPOSED HAND SINK, THE REAR WALLS UNDER THE EXHAUST HOOD AND THE WALLS BEHIND THE OVEN TO REMOVE EXCESSIVE FOOD SPLASHES AND GRIME MUST REPAIR 2 HOLES AT THE WALL ABOVE THE COVING NEXT TO THE DOOR LEADING TO THE KITCHEN PREP AREA. ALSO THE DAMAGED WALL ABOVE THE MOP SINK AREA AND THE WALL BETWEEN THE FRONT AND THE REAR PREP AREA SO AS TO BE SMOOTH AND EASILY CLEANABLE. MUST REMOVE EXCESSIVE DUST BUILD-UP AT ALL CEILING VENT COVERS ON PREMISES.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: MUST PROVIDED 3 SINK STOPPERS FOR THE 3-COMP SINK AT ALL TIMES.
38
Food handler requirements met
Inspector notes: MUST PROVIDE PROOF OF THE ILLINOIS FOOD HANDLER'S CERTIFICATE FOR FOOD STAFF MEMBERS ON PREMISES AT ALL TIMES. MUST PROVIDE PROOF OF DOCUMENT AS STATED ABOVE.
45
74
Jul 23, 2014
Reinspection
No violations found.
100
Jul 18, 2014
Complaint
8 minor violations.
View 8 violations
Hands washed and cleaned, good hygienic practices; no bare hand contact with ready-to-eat foods.
Inspector notes: PREMISES HAS NO HOT RUNNING WATER FOR EMPLOYEES TO WASH HANDS. OBSERVED EMPLOYEES HANDLING FOOD ITEMS, MULTI-TASKING, POOR HYGIENIC PRACTICES. MUST PROVIDE HOT RUNNING WATER. OBSERVED EMPLOYEES NOT WASHING HANDS BECAUSE WATER NOT CONNECTED AT FRONT EXPOSED HAND WASH SINK. CRITICAL VIOLATION 7-38-010(A).
6
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: PREMISES HAS NO HOT RUNNING WATER OR CHEMICAL SANITIZER AT 3-COMP SINK WHERE DISHES ARE BEING WASHED AT THIS TIME OF INSPECTION. MUST PROVIDE. CRITICAL VIOLATION 7-38-030.
8
Water source: safe, hot & cold under city pressure
Inspector notes: PREMISES HAS NO HOT RUNNING WATER FOR WASHING HANDS OR WASH RINSING AND SANITIZING OF DISHES. MUST PROVIDE. CRITICAL CITATION 7-38-030.
9
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: PREMISES HAS NO CITY CERTIFIED FOOD MANAGER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS(SOUPS, CHILI, DELI SANDWICHES ETC.,) ARE PREPARED AND SERVED. MUST PROVIDE. SERIOUS VIOLATION 7-38-012.
21
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: SPLASH GUARD NEEDED AT REAR EXPOSED HAND WASH SINK BETWEEN LARGE MIXER AND 3-COMP SINK. MUST PROVIDE.
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: DETAIL CLEAN FLOORS THROUGHOUT.
34
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: LEAK AT PIPE UNDER 3-COMP SINK AND AT ON/OFF VALVES UNDER EXPOSED HAND WASH SINK AT REAR PREP AREA. MUST REPAIR.
38
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: FAUCET FOR COLD RUNNING WATER AT FRONT EXPOSED HAND WASH SINK IN POOR REPAIR AT FRONT PREP AREA. NO WATER COMING OUT NOT PROPERLY CONNECTED.
38
67
Jun 9, 2014
Routine
4 minor violations.
View 4 violations
Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
Inspector notes: NO SOAP OR SANITARY HAND DRYING DEVICE/PAPER TOWELS AT EXPOSED HAND WASH SINK IN REAR PREP AREA. MUST PROVIDE. CRITICAL VIOLATION 7-38-030.
12
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: SPLASH GUARD NEEDED AT REAR EXPOSED HAND WASH SINK BETWEEN LARGE MIXER AND 3-COMP SINK. MUST PROVIDE.
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: DETAIL CLEAN FLOORS THROUGHOUT.
34
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: LEAK AT PIPE UNDER 3-COMP SINK AND AT ON/OFF VALVES UNDER EXPOSED HAND WASH SINK AT REAR PREP AREA. MUST REPAIR.
38
82
Aug 2, 2013
Routine
6 minor violations.
View 6 violations
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: NO CITY CERTIFIED FOODSERVICE MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED SUCH AS CORN BEEF, TUNA SALAD, TURKEY SALAD, CHILI,PASTRANI AND RARE ROAST BEEF. SERIOUS CITATION #7-38-012 ISSUED. CITY CERTIFIED FOOD MANAGER MUST BE ON DUTY AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING SERVED AND PREPARED.
21
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: MUST PROPERLY LABEL PREPARED FOOD ITEMS IN COOLERS WITH THE NAME AND DATE.
30
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: MUST CLEAN DRY STORAGE RACKS/SHEVLING OF DEBRIS, CLEAN THE INTERIOR OR REACH IN COOLER OF FOOD SPILLS(JUICES FROM MEATS). ALSO NOTED GREASE ON TOP OF GREASE TRAP. MUST CLEAN, SEAL AND MAINTAIN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOORS NEED DETAIL CLEANING IN THE REAR PREP AREA AROUND ALL EQUIPMENT, ALONG THE WALL BASE AND IN CORNER TO REMOVE GREASE, SPILLS AND DEBIS. ALSO NOTED OPENING BETWEEN THE WALL AND FLOOR IN SPOT AROUND PREP TABLE. MUST SEAL AND MAINTAIN.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: NOTED THE WALLS AND CEILING NEEDS DETAIL CLEANING IN THE REAR PREP AREA TO REMOVE STAINS AND SPLATTERS.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: NOTED LIGHT IN REAR PREP AREA BURNT OUT. MUST REPLACE LIGHT BULBS AND MAINTAIN ADEQUATED LIGHTING.
36
74
Aug 30, 2012
Reinspection
2 minor violations.
View 2 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: THE DOOR GASKETS OF THE REAR COOLER IS IN POOR REPAIR, MUST FIX/REPLACE. MUST PROVIDE STOPPERS AT 3-COMP SINK.
32
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: WALL BELOW THE REAR HANDSINK MUST BE KEPT CLEAN. LOOSE OR MISSING BASEBOARDS BEHIND CHEST FEEZER & 3-COMP. SINK MUST BE FIXED/REPLACED.
35
90
Jun 13, 2012
Routine
8 minor violations.
View 8 violations
Facilities to maintain proper temperature
Inspector notes: 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.
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: (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.
3
Hands washed and cleaned, good hygienic practices; no bare hand contact with ready-to-eat foods.
Inspector notes: (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.
6
* inspection report summary displayed and visible to all customers
Inspector notes: (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.
28
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: 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.
32
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: 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.
35
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: 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.
40
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: ALL FOODHANDLERS MUST WEAR HAIR RESTRAINTS & APRONS OR PROPER WORKING ATTIRE. All employees shall be required to use effective hair restraints to confine hair.
42
67
Jul 25, 2011
Routine
7 minor violations.
View 7 violations
Facilities to maintain proper temperature
Inspector notes: 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.
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: 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.
3
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: 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.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: 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.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: 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.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: 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.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: 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.
38
70
Nov 1, 2010
Reinspection
No violations found.
100
Oct 25, 2010
License
6 minor violations.
View 6 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: 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).
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: 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.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: 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.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: 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.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: 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.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: 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.
41
74
Mar 9, 2010
Complaint
6 minor violations.
View 6 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: 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.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: 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.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: 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.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: 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.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: 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.
38
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: 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.
43
74
Frequently Asked Questions
When was Perry's Deli last inspected?
The most recent health inspection at Perry's Deli on file is from Jun 10, 2016. The public record contains 12 inspections in total.
What is the most common violation at Perry's Deli?
Across the inspection record, “walls, ceilings, attached equipment constructed per code” has been cited eight times, more than any other issue at Perry's Deli.
Has Perry's Deli's inspection record improved over time?
Yes. Recent inspections at Perry's Deli have averaged around three violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Perry's Deli means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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