Vero's

Year by year

Inspections

1. Aug 8, 2025 Routine · 2 priority, 2 priority foundation, 2 core
   • Serious Priority Corrected on site

     COOLING - 6-HOUR COOLING PARAMETER

     Jerk sauce in walk-in cooler observed to be at 46°F and has not cooled within the 6 hour cooling period.

     Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period. Action Taken: Jerk sauce was discarded during inspection.

     Code 3-501.14 (A)

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The quat sanitizer in the 3 compartment sink is not being used according to EPA registered label use instructions and is at 0 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Action Taken: Quat concentration in 3 compartment sink was adjusted to 200 PPM during inspection.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for jollof, jerk sauce, and rice in the walk-in cooler. Jollof, jerk sauce, and rice were observed to be cooling in deep plastic containers in the walk-in cooler.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.

     Code 3-501.15 (A)

   • Not serious Priority Foundation

     CONSUMER ADVISORY - PROVIDED

     No consumer advisory provided for animal foods served in raw or undercooked condition on the menu.

     Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.

     Code 3-603.11 (A)

   • Not serious Core

     FOOD LABELS - BULK FOODS LABELED

     Bulk food container is not labeled or no placard is provided with required label information.

     Correction: Bulk food label or placard information shall include: common name of food, ingredients in order of predominance, and food allergens.

     Code 3-602.11 (C)

   • Not serious Core

     DESIGNATED AREAS - EMPLOYEE ACCOMODATIONS

     Employee phone observed on prep counter.

     Correction: Relocate employee storage lockers to prevent contamination of food, equipment, linens, single-use and single service articles.

     Code 6-403.11 (B)

2. Nov 29, 2023 Routine · 1 priority, 1 priority foundation
   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The kitchen dish machine sanitizer is not being used according to EPA registered label use instructions and is at 0 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Action Taken: The sanitizer was replaced during inspection and dispensing at 200 PPM.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation Corrected on site

     THAWING - REDUCED OXYGEN PACKAGED FISH

     Reduced oxygen packaged fish is being improperly thawed by opened before thawing.

     Correction: Adjust procedures or methods to properly thaw foods. Action Taken: The fish had been taken out of the freezer 1 hour prior and was still frozen. The fish was opened during inspection.

     Code 3-501.13 (E)

3. Jul 5, 2023 Pre-inspection Follow Up · 1 priority
   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     A) No air gap provided on dishmachine drain.

     Correction: A) Provide an air gap on dishmachine side to protect water supply.

     Code 5-202.13

4. Jun 30, 2023 Pre-inspection · 1 priority, 2 priority foundation, 5 core
   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     A) No air gap provided on dishmachine drain. B) No air gap provided on pre-wash sprayer on 3 compartment sink in kitchen.

     Correction: A) Provide an air gap on dishmachine side to protect water supply. B) Provide an air gap on dishmachine side to protect water supply.

     Code 5-202.13

   • Not serious Priority Foundation

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     Prep cooler, Low Boy cooler, Upright Freezers are not properly holding temperatures of 41 or below.

     Correction: Repair or Replace coolers and provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.

     Code 4-301.11

   • Not serious Priority Foundation

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink for hand drying.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - DESIGNED

     A) Observed plastic wrap around side of oven and on Alto-Sham. B) Observed painted wood platform underneath pizza oven.

     Correction: A) Remove plastic wrap on side of oven and on Alto-Sham. Provide equipment that is designed and constructed to be easily cleanable and free from unnecessary ledges, projections and crevices B) Remove painted wood platform from underneath pizza oven. Provide equipment that is designed and constructed to be easily cleanable and free from unnecessary ledges, projections and crevices

     Code 4-202.16

   • Not serious Core

     GARBAGE/REFUSE - INSIDE STORAGE AREAS, CAPACITY AND AVAILABILITY

     No waste receptacles are provided in establishment for waste.

     Correction: Receptacles shall be in sufficient quantity to hold all the waste that accumulates. Provide additional waste receptacles.

     Code 5-501.16 (A)

   • Not serious Core

     GARBAGE/REFUSE - WASTE RECEPTACLE AT HANDWASHNG SINK

     No waste receptacles provided at handwashing sinks at lounge bar, kitchen, and downstairs bar.

     Correction: Handwashing sinks using single-use paper toweling for hand drying shall be provided with a waste receptacle. Provide a waste receptacle at the handwashing sink.

     Code 5-501.16 (C)

   • Not serious Core

     TOILET FACILITIES - RECEPTACLES - COVERED

     Employee and women's bathroom's are not provided with a covered waste receptacle.

     Correction: Provide a covered waste receptacle in female bathroom for use with sanitary napkins.

     Code 5-501.17

   • Not serious Core

     SURFACE CHARACTERISTICS - INDOOR AREAS

     A) Wall behind bar warewashing and handsink is not non-absorbsent, smooth, durable and easily cleanable. B) Observed gaps and open seams on bottom of mop sink, top of prep sink, handwashing sink, clean and dirty drainboard of dishmachine and on 3 compartment sink in basement.

     Correction: A) Provide FRP or non-absorbent surface on wall behind bar warewashing sinks and handwash sinks. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent. B) Seal around all gaps and open seams on bottom of mop sink, prep sink, handwashing sink, clean and dirty drainboards of dishmachine and on 3 compartment

     Code 6-101.11