Veranda Mediterranean Grill & Hooks Lounge Improves its Sanitary Rating

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Working containers of food removed from original container not identified by common name.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.

Critical - No handwashing sign provided at a handsink used by food employees.

Critical - Manager lacking proof of Food Manager Certification.

Critical - Working containers of food removed from original container not identified by common name.

Critical - No thermometer provided to measure temperature of food product.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.

Observed build-up of food debris, dust or dirt on nonfood-contact surface.

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Required consumer advisory for raw/undercooked animal food not provided.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Observed raw animal food stored over ready-to-eat food. EGGS OVER READY TO EAT FOOD INSIDE reachin cooler

Observed employee with no hair restraint.

Observed gaskets/seals on cold holding unit in poor repair.

Critical - Handwash sink not accessible for employee use at all times. FRONT COUNTER SINK TRAY STORED OVER SINK

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro