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VERA'S

8701 S EXCHANGE AVE, CHICAGO, IL 60617 · Restaurant

Inspection summary

VERA'S has been inspected 6 times by Chicago Department of Public Health since September 26, 2014. The most recent inspection, on June 16, 2016, found no infractions.

2 of 6 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Pests and Protecting food from contamination.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on September 9, 2015. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on August 31, 2015. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on September 26, 2014. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 12 times across 4 separate inspections, most recently on September 9, 2015. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 4 times across 4 separate inspections, most recently on September 9, 2015. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass Re-Inspection

    6 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN REACH-IN COOLER,OF FOOD DEBRIS AND CLEAN ALL COOKING EQUIPMENT OF GREASE BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS THROUGHOUT KITCHEN AREA AND STORAGE CLOSET,ALONG WALL BASE AND CORNERS
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DETAIL CLEAN THE WALLS THROUGHOUT THE KITCHEN AREAOF GREASE AND FOOD SPILLS
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A THERMOMETER INSIDE THE PREP COOLER
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Inspector Comments: MUST REMOVE CLUTTER FROM THE STORAGE CLOSET AND UNDERNEATH TABLES IN KITCHEN AREA,TO PREVENT RODENT HARBORAGE
    • 45. FOOD HANDLER REQUIREMENTS MET
      • PROVIDE THE FOOD HANDLER CERTIFICATES OR PROOF OF ENROLLEMENT,UPON NEXT INSPECTION
  4. Canvass

    8 infractions

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • THE ABOVE IS OPERATING WITHOUT A OUTSIDE METAL GARBAGE DUMPSTER AT THIS TIME OF INSPECTION,SERIOUS VIOLATION 7-38-020
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO SANITATION CERTIFICATE POSTED OR DISPLAYED AT THIS TIME OF INSPECTION AND OPERATING WITHOUT A CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALL HAZARDOUS FOODS ARE PREPARED AND SERVED SUCH AS HAMBURGERS AND CHEESE SAUCE ,SERIOUS VIOLATION 7-38-012
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN REACH-IN COOLER,OF FOOD DEBRIS AND CLEAN ALL COOKING EQUIPMENT OF GREASE BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS THROUGHOUT KITCHEN AREA AND STORAGE CLOSET,ALONG WALL BASE AND CORNERS
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DETAIL CLEAN THE WALLS THROUGHOUT THE KITCHEN AREAOF GREASE AND FOOD SPILLS
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A THERMOMETER INSIDE THE PREP COOLER
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE CLUTTER FROM THE STORAGE CLOSET AND UNDERNEATH TABLES IN KITCHEN AREA,TO PREVENT RODENT HARBORAGE
    • 45. FOOD HANDLER REQUIREMENTS MET
      • MUST PROVIDE THE FOOD HANDLER CERTIFICATES OR PROOF OF ENROLLEMENT,UPON NEXT INSPECTION
  5. License Re-Inspection

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS THROUGHOUT ALL ROOMS AND SECTIONS ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(DROPPINGS, DIRT, DEBRIS).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL OPENING IN LOWER SECTION OF WALL NEAR 3 COMPARTMENT SINK. FINISH CLEANING WALLS ABOVE 3 COMPARTMENT SINK AND EXPOSED HANDSINK(SPLATTERS).
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST CUT DOWN ALL TALL WEEDS IN REAR OUTSIDE AREA.
  6. License

    7 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OWNER HAS BACK YARD ARE SET UP FOR COOKING OUTSIDE(BBQ GRILL, CHARCOAL). INSTRUCTED TO REMOVE THESE ITEMS FROM PREMISES.NO COOKING ALLOWED OUTSIDE. SERIOUS VIOLATION 7-38-005A.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OUTER OPENINGS NOT PROTECTED, FRONT DOOR HAS A GAP GREATER THAN 1/4 INCH AT THE BOTTOM LEFT LOWER PORTION AND CORNER. MUST REPAIR DOOR MAKING IT TIGHT-FITTING TO PREVENT RODENT ENTRY. MICE DROPPINGS NOTED ON PREMISES IN THE FOLLOWING AREAS: 20 ON CUTTING BOARD AND SHELF IN DISHWASHING/PREP AREA, 20 SCATTERED ALONG THE BASES OF THE WALLS IN PREP AREA, 10 ON SHELF UNDERNEATH WASHBOWL IN WOMEN'S WASHROOM, 10 SCATTERED ON FLOOR IN FURNACE ROOM, 10 ON FLOOR IN MOP SINK CLOSET,10 ON FLOOR BY 7-UP COOLER, AND ON STORAGE SHELVES. MUST CLEAN AND SANITIZE ALL AFFECTED AREAS, SEAL UP ALL OPENINGS IN FLOORS, WALLS AND CEILINGS TO PREVENT RODENT ENTRY. SERIOUS VIOLATION 7-38-020.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT RUSTY EXTERIOR OF GREASE TRAP.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: ALL STORAGE SHELVES AND RACKS THROUGHOUT, CABINET INTERIOR OF DEEP FRYER, INTERIORS AND EXTERIORS OF ALL COOLERS, CABINET INTERIORS UNDERNEATH WASHBOWLS IN WASHROOMS, ALL PANS, CUTTING BOARD(S), MULTI-USE EQUIPMENT, MOP SINK, AND PREP TABLES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS THROUGHOUT ALL ROOMS AND SECTIONS ALONG THE BVASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(DROPPINGS, DIRT, DEBRIS). SEAL OPENING AROUND PIPE UNDERNEATH WASHROOM IN WOMEN'S WASHROOM.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN WALLS THROUGHOUT ALL SECTIONS WHERE NEEDED(DIRT, FOOD SPLATTERS). SEAL OPENING IN LOWER SECTION OF WALL NEAR 3 COMPARTMENT SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ORGANIZE ALL ARTICLES STORED IN FURNACE ROOM, MUST ELEVATE ALL ARTICLES 6 INCHES OFF FLOOR. MUST CUT DOWN ALL TALL WEEDS IN REAR OUTSIDE AREA.

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