Veronica's Bar

Food, prohibited, from unapproved or unknown source, home canned or home prepared. animal slaughtered, butchered or dressed (eviscerated, skinned) in establishment. reduced oxygen packaged (rop) fish not frozen before processing. rop food prepared on premises transported to another site.

Live roaches in facility's food or non-food area.

Contract with a pest management professional not in place. record of extermination activities not kept on premises.

Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. condensation or liquid waste improperly disposed of.

Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

Current letter grade or "grade pending" card not conspicuously posted or visible to passersby

Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

Filth flies or food/refuse/sewage associated with (frsa) flies or other nuisance pests in establishment’s food and/or non-food areas. frsa flies include house flies, blow flies, bottle flies, flesh flies, drain flies, phorid flies and fruit flies.

Pesticide not properly labeled or used by unlicensed individual. pesticide, other toxic chemical improperly used/stored. unprotected, unlocked bait station used.

Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

Evidence of mice or live mice in establishment's food or non-food areas.

Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with haccp plan.

Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

Design, construction, materials used or maintenance of food contact surface improper. surface not easily cleanable, sanitized and maintained.

Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.