- Basic - Build-up of mold-like substance on nonfood-contact surface. Inside handwashing sink. By mixer
- 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. Coffee cup without lid on cook line. Mgr. discarded **Corrected On-Site** **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation. Cook preparing food without any hair restrained for loose head hair. He did puton hat. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. To go foam containers. Mgr inverted **Corrected On-Site** **Repeat Violation**
- Basic - Wall in disrepair. Baseboard tile missing in server area.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook Explained **Corrected On-Site** **Repeat Violation**
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook cracked raw shell eggs and handled clean plate without washing hands. Explained and corrected **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lingonberry butter 47 f in cold held well on ice.as per operator less than 4 hours advised operator to cool quickly to 41 or colder. ( there was no ice around the container. Just on the bottom) advised mgr. to cool quickly second temp 47. Advised mgr. to move to freeze for few minutes second temperature29 f. In future any temperature repeat violations will result in immediate administrative complaint even if it is corrected Onsite due to the fact that food would have been used if the state would not have been here. Forming a temperature abuse pattern. **Corrected On-Site** **Repeat Violation**
- 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.. Hash browns no time marked as per their plan. Less than 2 hours. As per mgr.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Diced sausage 72 f on cook line. Mgr discarded( as per him this was waste from last night for him to see or record establishment opens at 6:00am) Hollandale sauce112 reheated to 165,potato bacon soup 133 reheated to 170, grits 113 stirred 121 reheated to 163f. Calibrated state and operators thermometer. In future any temperature repeat violation will result in immediate administrative complaint even if they are corrected Onsite **Corrected On-Site** **Repeat Violation**
- High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Degreaser light pink color liquid. Mgr. LABLED **Corrected On-Site**
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11/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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07/09/2014 | Routine - Food | Call Back - Complied |
- 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. On top of the mixer. **Corrected On-Site** **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. Blackto go containers and white foam to go containers in grill area **Corrected On-Site** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cook line **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Second cook **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Pancake cook changed gloves without washing hands. Explained proper way to put gloves on. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.sour cream 56,in reach in cooler,Lingenberry butter 56 on cold rail , liquid eggs 63 f in reach in cooler on cook line. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Diced sausage link 78 f on cutting board next to steam table,grits 108 f,sausage gravy 121 f ,Hallandale sauce 120 f, soup 118 f in steam table,sausage patty 97,sausage link 110 f on a rack on grill . Rack part not completely on the grill. **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Pancake cook using cell phone with gloves on then started to handle food. Stoped him and explained **Corrected On-Site** **Warning**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By the mixer **Corrected On-Site** **Warning**
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07/08/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of grease on nonfood-contact surface. On side and underneath table top fryer at cook line
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Keys on top of mixer **Corrected On-Site**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. 3 compartment sink set up for wash, sanitize and rinse. Staff was washing equipment in that order. Advised **Corrected On-Site**
- Basic - Server scooping/portioning food (other than ice and beverages) has ineffective hair restraint. Server has hair in a braid hanging in front of her shoulder **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10ppm chlorine for wiping bucket at cook line **Corrected On-Site**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 10ppm chlorine at 3 compartment sink **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hash browns at cook line at 64f degrees out for an hour and butter at cook line at 64f degrees out for 2 hours. Neither items date marked. Advised corrective action taken to date mark **Corrected On-Site**
- 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. For butter, at 64f degrees for 2 hours per manager, corrective action taken time marked product
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw beef over hash browns in reach in cooler at cook line and raw fish and raw beef over fries in reach in freezer, all packages opened. **Corrected On-Site**
- Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Servers with fake nails and nail polish scooping ice for drinks
- Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at warewash area had buckets in basin of sink
- Intermediate - Handwash sink used for purposes other than handwashing. Sanitizing bucket filled with water at hand sink at waitstation
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Hash browns not on written plan. Advised manager to add to written plan .
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3/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. To go Drinking cup used as scoop in red velvet dry pancake mix in dry storage room **Corrected On-Site**
- Basic - Ceiling soiled with accumulated dust. At cook line
- Basic - Grease accumulated under cooking equipment. Slight build up of food and grease under fryers
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Wall soiled with accumulated food debris. Walls under far right griddle have food debris
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine bucket at cook line over 200ppm
- Intermediate - Handwash sink not accessible for employee use at all times. Plastic bucket in basin of hand sink at warewash area **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cook line far right cooler for pancake batter
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Manager was at bank when inspection started, no other food manager for facility at that time. **Corrected On-Site**
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9/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On table under griddle at cook line
- Basic - Build-up of grease on nonfood-contact surface. On small table top fryer at cook line and table
- Basic - Bulk milk dispenser with dispensing tube longer than one inch protruding from the chilled dispensing head. **Corrected On-Site**
- Basic - Food debris accumulated on kitchen floor. Food under some equipment on cook line
- Basic - Grease accumulated under cooking equipment. Under fryers
- Basic - Interior of microwave soiled with encrusted food debris. Both microwaves on cook line **Corrected On-Site**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Cooler t wait station
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hash browns at cook line at 52f degrees for half an hour. And sour cream at wait station at 52 f degrees over 4 hours and manager discarded
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage links at griddle on cook line at 92f degrees only there for 20 minutes per cook. Placing them back on griddle to heat up **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cooler on cook line and at waitstation **Corrected On-Site**
- Intermediate - Reach-in cooler shelves soiled with food debris. Cooler at cookline next to mixer
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2/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of grease on nonfood-contact surface. grease and food build up on side of fryers Repeat Violation. 2-2012
- Observed build-up of grease on nonfood-contact surface. heavy grease build up at cookline under metal shelf, grease debris hanging from shelf over plates near 6 burner stove
- Critical - Observed encrusted, soiled material on slicer. Corrected On Site. Repeat Violation. 2-2012
- Observed grease accumulated under cooking equipment. at cookline under griddles
- Critical - Observed handwash sink used for purposes other than handwashing. manager used handsink at cookline as a dump sink to empty water from sanitizing bucket
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. plastic cup used as scoop in berries at cookline Corrected On Site.
- Critical - Observed interior of microwave soiled. Corrected On Site. Repeat Violation. 2-2012
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. on cookline by waffle station
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. lingonberry butter at cookline at 50f degrees, will add to time as public health
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw bacon in pan at cookline at 70f degrees
- Critical - Observed raw animal food stored over ready-to-eat food. individual wrapped raw hamamburgers over open bags of fryers in stand up freezer at cookline
- Critical - Observed raw animal food stored over ready-to-eat food. open container of raw pork over ready to eat individual package potatoes in stand up reach in freezer cookline
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken and raw fish over cheese sticks in walk in freezer all individual wrapped
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. individual wrapped raw burgers over raw fish in walk in freezer
- Observed residue build-up on nonfood-contact surface. reach in freezer at cookline
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. chlorine sanitizer bucket for soaking silverware at warewash area, over 200ppm Corrected On Site.
- Observed wall soiled with accumulated grease. under griddles and wall by fryers
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. at cookline has 0ppm Corrected On Site. 50ppm
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9/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of grease on nonfood-contact surface. grease and food build up under griddles at cookline
- Observed build-up of grease on nonfood-contact surface. grease build up on side of griddles
- Observed build-up of grease on nonfood-contact surface. underneath fryer on table and on side of fryers
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored on floor. boxees of bag iin box sodas by ice machine Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. paper towel roll in basin of handsink at warewash Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. cooler with batter
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cream cheese at 57f degrees and butter at 72f degrees at cookline, only out for 3 1/2 hours. establishment dooesnt have a time as public health plan.
- Critical - Observed soiled reach-in cooler gaskets. batter cooler
- Wet mop not hung to dry.
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2/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-41-1 Food-contact surface not smooth and easily cleanable.Icemaker scoop
- Violation: 24-08-1 Equipment and utensils not properly air-dried.Wet nesting observed Corrected On Site.
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9/8/2011 | Routine - Food | Call Back - Complied |
- Critical - 4 door reach in cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 54-71F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder This violation must be corrected by : 9 7 11.
- Critical - Cold rail incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 54-61F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder This violation must be corrected by : 9 7 11.
- Equipment and utensils not properly air-dried.Wet nesting observed Corrected On Site.
- Food-contact surface not smooth and easily cleanable.Icemaker scoop
- Critical - Hand wash sink lacking permanent proper hand drying provisions.Warewashing area
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food being cooled by nonapproved method.Blanched bacon 56F cooling 3.75 hours in too large quantity. Shallowed and placed into walk in freezer for quick chill to 41F within 15 minutes
- Critical - Observed food being cooled by nonapproved method.Rehydrated hashbrowns 49F cooling too tightly packed and in open containers.Boxes opened for better rapid cooling
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.Icemaker scoop.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Berry butter spread 61F, sour cream 54F on cold real over 4 hours per operator
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Liquid egg/eggwhites 54F, hashbrowns cooling 71F, deli meat 54F over 4 hours per operator This violation must be corrected by : 9 7 11.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Sour cream 47F over 4 hours per operator at server's area.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Whipped butter 41-50F held ineffectively on ice at servers area. Recommended ice to the level of food for temperature control
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Deli cheeses in makeline cooler Repeat Violation.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.4 door reach in cooler
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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9/6/2011 | Routine - Food | Warning Issued |
- Critical - Electrical outlet missing cover plate. For reporting purposes only. at waitstation
- Critical - No handwashing sign provided at a handsink used by food employees. handsink at waitstation
- Observed build-up of grease on nonfood-contact surface. grease and food debris on tables under all griddles on cookline
- Observed build-up of grease on nonfood-contact surface. on side of far right griddle on cookline
- Observed bulk milk dispenser with dispensing tube improperly cut.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. cook only wearing one glove and touching ready to eat foods with bare hand. advised Corrected On Site.
- Observed grease accumulated under cooking equipment. under griddles
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. plastic to go cup used as scoop for blueberries on cookline
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. sliced cheese and swiss cheese in reach in cooler at cookline Repeat Violation. 11-22-10
- Critical - Observed raw animal food stored over ready-to-eat food. raw individually/portioned wrapped burger and beef steaks over ready to eat individually wrapped/portioned vegetables and cheese sticks in reach in freezer Repeat Violation. 11-22-10 Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw fish and raw chicken next to each on same shelf in reach in cooler on cookline Repeat Violation. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. sliced cheese and ham in reach in cooler cookline Repeat Violation. 11-22-10 and 3-15-11
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4/12/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Observed build-up of grease/debris under griddles on the line.
- Observed cutting board grooved/pitted and no longer cleanable. Green and red cutting board.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed gaskets with food debris build-up.
- Observed grease accumulated under cooking equipment. fryers
- Critical - Observed uncovered food in holding unit/dry storage area. Sliced ham steak in reach in cooler. Corrected On Site.
- Observed wall soiled with accumulated grease.
- Critical - Vacuum breaker mising at hose bibb. outdoor hose bibb by hot water heater
- Wet mop not hung to dry.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm Corrected On Site.
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3/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. food debris and grease on table under griddle and on side of fryers
- Violation: 36-13-1 Observed grease accumulated under cooking equipment. grease and food debris under griddle Repeat Violation. from 03-25-10
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11/22/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. sliced cheeses in reach in cooler Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw shelled eggs over hard boiled eggs and cooked sausage in reach in cooler Corrected On Site.
- Critical. Observed food stored on floor. box of strawberries and onion rings on floor in walk in freezer Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. sliced cheddar cheese in reach in cooler Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. inside reach in cooler on cookline Corrected On Site. Repeat Violation. from 03-25-10
- Critical. Observed interior of microwave soiled. on cookline Repeat Violation. from 03-25-10
- Critical. Observed buildup of slime on soda dispensing nozzles. at waitstation
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. food debris and grease on table under griddle and on side of fryers
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. inside light sheild by back kitchen door
- Observed gaskets with slimy/mold-like build-up. on walk in cooler door
- Observed grease accumulated under cooking equipment. grease and food debris under griddle Repeat Violation. from 03-25-10
- Observed hole in ceiling. in hot water heater room
- Lights missing the proper shield, sleeve coatings or covers. in dry storage room by ice machine
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. chlorine over 200ppm in wiping cloth bucket on cookline Corrected On Site.
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9/13/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter on cookline at 57 degrees. out only 10 minutes and pancake batter at 71 degrees Corrected On Site. advised
- Violation: 14-27-1 Water treatment device has not been inspected or serviced according to manufacturer's instructions.
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. reach in cooler on cookline
- Violation: 14-41-1 Food-contact surface not smooth and easily cleanable. microwave on cookline
- Critical. Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength. owner has called for service of machine. must use 3 compartment sink
- Critical. Violation: 22-19-1 Observed interior of microwave soiled.
- Critical. Violation: 31-09-1 Handwash sink not accessible for employee use at all times. bottle of bleaches in basin of handsink at warewash area
- Critical. Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory. handsink on cookline
- Violation: 36-13-1 Observed grease accumulated under cooking equipment. under griddles on cookline
- Violation: 37-04-1 Observed wall soiled with accumulated black debris in dishwashing area. by dishmachine
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. under hood system
- Violation: 38-10-1 Light not functioning. under hood system on cookline
- Critical. Violation: 47-06-2 Observed extension cord in use for non-temporary period. For reporting purposes only. for pepsi soda boxes
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3/29/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter on cookline at 57 degrees. out only 10 minutes and pancake batter at 71 degrees Corrected On Site. advised
- Critical. No thermometer provided to measure temperature of food product. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on mixer on cookline Corrected On Site.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.
- Observed gaskets/seals on cold holding unit in poor repair. reach in cooler on cookline
- Food-contact surface not smooth and easily cleanable. microwave on cookline
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. owner has called for service of machine. must use 3 compartment sink
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. on cookline at 0ppm Corrected On Site.
- Critical. Observed interior of microwave soiled.
- Critical. Handwash sink not accessible for employee use at all times. bottle of bleaches in basin of handsink at warewash area
- Critical. Handwashing cleanser lacking at handwashing lavatory. handsink on cookline
- Observed grease accumulated under cooking equipment. under griddles on cookline
- Observed floor area(s) covered with standing water. in back dining area, manager has closed off back dining area until corrected by ice machine in kitchen
- Observed wall soiled with accumulated black debris in dishwashing area. by dishmachine
- Lights missing the proper shield, sleeve coatings or covers. under hood system
- Light not functioning. under hood system on cookline
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. for pepsi soda boxes
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3/25/2010 | Routine - Food | Warning Issued |
- Observed bulk milk dispenser with dispensing tube improperly cut. waitstation Corrected On Site.
- Critical. Observed interior of microwave soiled. cookline Repeat Violation.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener. Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. reach in freezer on cookline
- Observed grease accumulated under cooking equipment. on cookline Repeat Violation.
- Ceiling tile missing. above walk in cooler
- Observed wall soiled with accumulated black debris in dishwashing area. behind dishmachine Repeat Violation.
- Observed wall soiled with accumulated food debris. cookline
- Observed wall soiled with accumulated grease. on wall below hood filters
- No suitable facilities provided to store employee clothing and other possessions. employee 3 items on top of mixer, watch,keys, pens, lunch bag and plastic bag on handle of mixer
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. chlorine for wiping clothes on cookline
- Critical. Observed lock on exit door that requires a key, tool or special knowledge to open. For reporting purposes only. hasp locks on storage rooms by ice machine Repeat Violation.
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10/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/30/2008 | Routine - Food | Inspection Completed - No Further Action |
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