Vera's

Observed cooked hamburger holding at 126°F on a prep table after cooking. CA: TCS foods must be maintained at 135°F or above during hot holding to prevent bacterial growth and reduce the risk of foodborne illness. Foods left at temperatures below 135°F outside of approved preparation, cooling, or TPHC procedures are not properly hot held. COS: Hamburger was reheated to the proper temperature and placed into approved hot holding equipment at the time of inspection.

Observed a spray bottle labeled "chemical". Person-in-charge confirmed the chemical was degreaser. CA: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.COS: Degreaser was properly labeled at time of inspection.

Observed worn and torn floors throughout the kitchen. Floors must be smooth and easily cleanable.

Observed an open beverage container on a food preparation table in the grill area. Employee drinks must either be in a designated area for employee use or be in a cup with lid and straw in food preparation areas COS - Drink discarded.

Observed build up of black residue from drink machine dispensers. Food contact surfaces must be cleaned at a frequency to preclude build-up. COS - Drink dispensers cleaned and sanitized at time of inspected.

In-use utensil in non-potentially hazardous food not stored with handle above top of food within a closed container in the back kitchen prep area and drink station.

Observed cellphone and personal coat stored with single use items in dry storage. Employee personal items must be stored in a designated area for employee use.

Observed prepared/cut ready-to-eat potentially hazardous food (coleslaw and lettuce) that does not bear a datemark label. COS - PIC confirmed coleslaw was prepared yesterday and labeled at time of inspection. Lettuce discarded.

Observed meat thawed in standing water; water must be running and less than 70F.

Hood suppression system cleaning tag shows cleaning past due. There is an excess build-up of grease on the ventilation hood system.

Observed prepared/cut ready-to-eat potentially hazardous food that does not bear a datemark label. COS - PIC confirmed ham was prepared yesterday and labeled at time of inspection.

Observed meat thawed in standing water; water must be running and less than 70F.

The PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. COS - Health policy posted.

Observed opened/prepared container/package of ready-to-eat potentially hazardous food that does not bear a datemark. COS - Food properly dated. (hot dogs, sausage, soup)

No inspection report posted in public view in the facility or drive-thru window.

No permit posted publicly in the facility.

Observed improper vertical separation of raw animal food (chicken) over ready-to-eat food (cooked ground beef) in the reach-in cooler. COS - PIC moved the raw chicken to the bottom.

Potentially hazardous food (hamburger) not held at 135F or above. COS - Discarded.

Observed food employees with no hair restraint. COS - Employees put on hair restraints.