- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.(soda in kitchen above dough machine)
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- Basic - Equipment and utensils not properly air-dried - wet nesting.(dough treys ) **Repeat Violation**
- Basic - Food stored on floor.(onions and flour)
- Basic - Ice buildup in reach-in freezer.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.(multiple on cooks line)
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. (Used to hold bread in freezer)
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Repeat Violation**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.(touching cooked pizza held for slices) **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(meatballs 46°F)removed from plastic bag and put in shallower container to reduce temp. **Repeat Violation**
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - Encrusted, soiled material on slicer. **Repeat Violation**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits.(dough treys)
- Intermediate - Handwash sink used for purposes other than handwashing.(filling squeeze bottles) **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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09/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Reach-in cooler gasket torn/in disrepair. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Accumulation of encrusted food debris on/around mixer head.(dough machine) **Warning**
- Intermediate - Encrusted, soiled material on slicer. **Warning**
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
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6/2/2014 | Routine - Food | Call Back - Complied |
- Basic - Reach-in cooler gasket torn/in disrepair. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Accumulation of encrusted food debris on/around mixer head.(dough machine) **Warning**
- Intermediate - Encrusted, soiled material on slicer. **Warning**
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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3/21/2014 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair.(3 door reach in cooler) **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(salami 59F, meatballs 58F, cooked onions 58F, sliced tomato 57F, )person in charge states items where proper temp earlier in the day so I had him move items to proper operating cold holding units. **Warning**. Upon reinspection on 1/21/2014 found falafel 55°, cooked onion 57°, mozzarella cheese 55°, meatball 47°
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Accumulation of encrusted food debris on/around mixer head.(dough machine) **Warning**
- Intermediate - Encrusted, soiled material on slicer. **Warning**
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. **Warning**
- Intermediate - Manager lacking proof of food manager certification.(current manager was just promoted to position 1/9/2014 unable to provide any CFM cards for establishment) **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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1/21/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. (In second floor dry storage a case of 8 ounce cups, pizza boxes) **Warning**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site** **Warning**
- Basic - Equipment in poor repair.(3 door reach in cooler) **Warning**
- Basic - In-use ice scoop stored on soiled surface between uses. (Ice cream scoop in prep sink) **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.(pizza prep reach in cooler) **Corrected On-Site** **Warning**
- Basic - Pizza peel stored on floor between uses. (Peels next to work station in a plastic container that has holes and allows dirt from floor to touch peels ) **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination.(spoons by coffee machine) **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Utensils in poor condition.(pizza peels are chipping and splintering ) **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(salami 59°F, meatballs 58°F, cooked onions 58°F, sliced tomato 57°F, )person in charge states items where proper temp earlier in the day so I had him move items to proper operating cold holding units. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Accumulation of encrusted food debris on/around mixer head.(dough machine) **Warning**
- Intermediate - Encrusted, soiled material on slicer. **Warning**
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. **Warning**
- Intermediate - Manager lacking proof of food manager certification.(current manager was just promoted to position 1/9/2014 unable to provide any CFM cards for establishment) **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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1/15/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Food debris accumulated on kitchen floor.(heavy build up under mixer) **Corrected On-Site**
- Basic - Food debris/dust/soil residue on dry storage shelves.( above pizza prep table)
- Basic - Food storage onion crate cracked or broken.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container.(stainless bowl in cut lettuce and cup in spice in stainless table) **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees.( sign is posted but covered by other items) **Corrected On-Site**
- Basic - Unnecessary items on the premise.(equipment on shelves on site and all non used storage in attic)
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched.
- Basic - Wood food-contact surface not properly sealed. ( flour rack)
- High Priority - Discarding of bulk product to adulteration of food product.(open bins of salt and sugar with other debris in them) discarded bins of product
- High Priority - Faucet at three-compartment sink does not reach all compartments.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. (Pizza) **Corrected On-Site**
- High Priority - Shell eggs in use or stored with cracks or broken shells. (2 eggs) discarded eggs **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.(quat strip turned blue) **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.( inside and out)
- Intermediate - Accumulation of encrusted food debris on/around mixer head.( island oasis ice drink machine slimy mold like substance) **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Slicer blade guard soiled with old food debris.
- Intermediate - Soil residue in food storage containers.( salt sugar containers heavily soiled with other drippings inside and outside) ( onion crate )
- Intermediate - Water filter not changed according to manufacturer's instructions.
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8/8/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Soil residue build-up on nonfood-contact surface. Exterior of ice machine, can rack in food prep area. **Warning**
- Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment. On front cou ter **Warning**
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5/13/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelf above pizza make station **Warning**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Throughout the rear food prep area under all prep tables, under refrigerations and under 3 compartment sink **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Large Plastic food container on storage held above 3 compartment sink, a various containers stored on top of ice machine in prep area **Warning**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. On shelf above mixer in prep area **Corrected On-Site** **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. Cook and food prep person **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Inside lower 2 door reach in cooler on front line **Warning**
- Basic - Single-service items stored on floor in dry storage area. Cases of cups, drink lids, plastic forks, drinking straws in up stairs dry storage **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Exterior of ice machine, can rack in food prep area. **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- Basic - Working container of food not labeled in English. Squeeze bottles on shelf above pizza make station, bulk food storage containers in prep area with flour and sugar **Warning**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. At pizza make station 50?F **Corrected On-Site** **Warning**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. On shelf in rear food prep area near mop sink **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw shell eggs over open drink mix container In lower 2 door reach in cooler on front line./ shelled regs over sliced meat and cheese in 3 door up right reach in cooler in prep area **Corrected On-Site** **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches observed in mop sink area, 1 on wall and 1 on mop sink. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. On bulk food storage containers in prep area that contain flour and sugar **Warning**
- Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment. On front cou ter **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Pizza make station deli style cooler and dough cooler **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sliced meats at pizza deli style cooler and various food product not in original packaging inside 3 door up right reach in cooler in rear food prep area **Warning**
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5/10/2013 | Routine - Food | Warning Issued |
- Equipment or utensils not designed or constructed in a durable manner. Portion cup with no handle in grated cheese. Corrected On Site.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
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8/21/2012 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/23/2012 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions.in mens bathroom Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. reach in cooler in kitchen area
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese - pepperoni-meatballs in deli style salad cooler 56/58 degrees
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7/20/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/5/2012 | Routine - Food | Call Back - Complied |
- Drain cover(s) missing.[mop sink]
- Critical - License expired within 30 days after expiration date.
- 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 This violation must be corrected by : 4/5/2012.
- Critical - Observed bathroom doors left open other than during cleaning or maintenance.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.[slicing produce] Corrected On Site.
- Observed ice scoop with handle in contact with ice.[handle buried]
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity.[ice cream frezzer area]
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.[upright freeze]
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food thawed at room temperature.[meatballs] Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.[salt/sugar container]
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.[slices of pizza] Corrected On Site. This violation must be corrected by : 4/5/2012.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Corrected On Site.
- Unwrapped single-service utensils not presented so that only the handles are touched.[plastic utensils on flat pan]
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/3/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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9/8/2011 | Routine - Food | Admin. Complaint Callback Complied |
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7/20/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.[3-dr upright]
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.[tongs on oven handle]
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 9/20/2011.
- 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 This violation must be corrected by : 9/20/2011.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.[pizza toppings ] Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted, soiled material on slicer.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. This violation must be corrected by : 7/20/2011.
- Observed single-service items stored on floor.
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7/19/2011 | Routine - Food | Warning Issued |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.[glass door cooler]
- Food-contact surface not smooth and easily cleanable.[tape wrapped around plastic bottle ]
- Critical - Hotel and Restaurant license not properly displayed.[current]
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees.[bathrooms ]
- Observed employee with no hair restraint.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.[salt,flour,etc containers]
- Critical - Observed soil buildup inside ice bin.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
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2/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Violation: 10-03-1 Observed in-use utensil used with moist food not stored in running water of sufficient velocity.[disrepair ]
- Critical. Violation: 47-08-2 Observed electrical wiring in disrepair. For reporting purposes only.[exposed wire next to 3cs]
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 10/5/2010.
- Critical. Violation: 53B-08-1 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 This violation must be corrected by : 10/05/2010.
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10/8/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Working containers of food removed from original container not identified by common name.[bulk]
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed food stored on floor.[bag of onions ]
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.[sugar container ]
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity.[disrepair ]
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.[before wearing gloves]
- Critical. Observed employee improperly washing hands.[no soap]
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed soil buildup inside ice bin.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Observed unlabeled spray bottle.
- Critical. Observed electrical wiring in disrepair. For reporting purposes only.[exposed wire next to 3cs]
- Carbon dioxide/helium tanks not adequately secured.
- No copy of latest inspection report.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 10/5/2010.
- 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 This violation must be corrected by : 10/05/2010.
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8/4/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Island Oasis drink mix on cook line.
- Critical. Working containers of food removed from original container not identified by common name.Condiment bottle in food preperation areas.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Pizza toppings and salad preparation of meats and cheeses. Corrected On Site.
- Observed ice scoop with handle in contact with ice.Ice bin on cookline.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.Cookline areas.
- Critical. Observed handwash sink used for purposes other than handwashing.Observed soiled towel in handwashing sink.
- Critical. Observed toxic items stored in food preparation area.Grease cutter and cleaning fluids.
- Critical. Observed unlabeled spray bottle.
- Critical. Manager lacking proof of Food Manager Certification.
- 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
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3/29/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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