- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Food stored on floor. Eggs
- Basic - No handwashing sign provided at a hand sink used by food employees. Handicap stall, Men's room
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Beef, Walk In Cooler
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08/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Potatoes, lettuce
- 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.
- Basic - Food not stored at least 6 inches off of the floor.
- Basic - Leaking pipe at plumbing fixture. Under dish washer
- Basic - Open dumpster lid.
- Basic - Shelf under preparation table rusted
- Basic - Stored food not covered in walk-in cooler. Rice, Potatoes
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Smoked Salmon over Salads
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Lamb over cut vegetables **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Smoked Salmon over Salads
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2/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor. Tomatoes. Food stored on floor. Eggs **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Men's room
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7/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Attached equipment soiled with accumulated grease. Annul pipes above grill
- Basic - Bag/container of unrecognizable prepared food not identified by common name. Walkin cooler
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Potatoe slicer, blender, buffalo chopper, and meat slicer in kitchen
- Basic - Build-up of mold-like substance on nonfood-contact surface. Underside of soda machine plate
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Condensation or other drainage not disposed of according to law. Ice on floor of walkin freezer floor.
- 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. Coke bottle on ice cream cabinet.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee back pack.
- Basic - Floor tiles cracked, broken or in disrepair. Various areas of kitchen
- Basic - Food stored on floor. Boxes on floor of walkin freezer
- Basic - In-use utensil not stored in standing water less than 135 degrees Fahrenheit. Ice cream scoops
- Basic - Soil residue build-up on nonfood-contact surface. Shelving thought kitchen
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Half andhalf on tables
- High Priority - Raw animal food stored over ready-to-eat food. Salmon over ready to eat. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Excess of 200 ppm chlorine **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. 5 excluded
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Corrected On-Site**
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5/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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.Front counter **Corrected On-Site**
- Basic - Food stored on floor.Onions and peppers stored on floor.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation.Gab on top of dining room back door.
- Basic - Raw animal food stored above unwashed produce.Eggs over onions
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.In flip top cooler at cookline.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tuna Salad and Cheese in flip top cooler at cookline 50?F stacked to high. Took half out and placed in WIC. Temperature went to 41?F. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Home fries and hash browns at cook line 110?F.Cook placed both on steam table temperature went to 158?F. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.In walk in cooler eggs over produce.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken next to beef.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer y not all products commercially packaged.Chicken over Beef
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. At cook line liquid shell eggs were placed in shallow container on ice and reached a temperature of 41? f 30 minutes later. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils.Fabuloso on front counter. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times.5Gallon Buckets in front of Handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.sauces .
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1/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling not smooth and easily cleanable. cookline area.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. small flip top cooler at cookline. Corrected On Site. ALL POTENTIALLY HAZARDOUS FOOD REMOVED FROM COOLER. MAY NOT USE THIS COOLER UNTIL IT HAS BEEN REPAIRED AND IT CAN MAINTAIN FOODS AT 41 DEGREES OR BELOW.
- Critical - Hot water not provided/shut off at employee hand wash sink. server's station .
- Critical - No handwashing sign provided at a handsink used by food employees. by dishwashing area.
- Observed a nonfood-grade basting brush used in food.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving at cookline .
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. top of dishwashing machine soiled.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. dishwasher washed hands at 3 compartment sink.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board soiled
- Observed gaskets with slimy/mold-like build-up. TRAULSEN cooler at cookline .
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. scoop in server's area.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. BEVERAGE AIRE cooler at cookline .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chilli at 62 degrees , ham at 51 degrees at small flip top cooler at cookline .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham at 52 degrees at large flip top cooler at cookline, ham stored above rim level of container. Corrected On Site. removed excess food product and placed in walkin cooler.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. ham.
- Observed reuse of single-service articles. reuse of cottage cheese containers to store soup.
- Critical - Observed uncovered food in holding unit/dry storage area. lasagna ,ham, sauce at walkin cooler.
- Critical - Observed uncovered food in holding unit/dry storage area. roast, meatballs at walkin freezer .
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. back door in dining room area not tight fitting or sealing .
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. rice and brisket at walkin cooler.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. meatballs at 98 degrees . Corrected On Site. reheated on stove top to 165 degrees and placed on hot hold.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200 ppm. Corrected On Site.
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7/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Accumulation of black mold-like substance inside the ice bin.
- Critical - Bottle containing a food product not labeled. oil bottle.
- Ceiling has water stains/damage. prep area and men's room.
- Critical - Dented/rusted cans present. Corrected On Site. removed from storage rack.
- Critical - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. in front counter area.
- Employee personal items stored in or above a food preparation area. keys. Corrected On Site.
- Critical - Employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. while cutting onions. Corrected On Site. gloves worn.
- Critical - Food stored in walk-in cooler not covered. sauces, cut potatoes , chicken .
- Ice build-up on nonfood-contact surface. at walkin freezer .
- Critical - No handwashing sign provided at a hand sink used by food employees. by 3 compartment sink.
- Critical - Raw animal food stored over ready-to-eat food. raw salmon over bread at walkin freezer .
- Reuse of single-service items.
- Critical - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200 ppm. Corrected On Site.
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3/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage.---raw chicken stored in non-food grade bag in walk-in freezer.
- Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation.---kitchen and dining area back doors not tight-fitting.
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9/13/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.---cook line fliptop cooler. Corrected On Site. All potentially hazardous foods placed in different cooler.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.---chicken salad on cook line. Voluntarily discarded.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.---0 ppm.
- Critical - Equipment food-contact surfaces and utensils not sanitized.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - Insecticide/rodenticide use not in compliance with regulations.---use of household Raid.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed clean utensils/equipment stored under plumbing in common area. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Observed floor area(s) covered with standing water.---food debris and standing water in dishwashing and prep areas.
- Observed food debris accumulated on walk-in cooler floor.
- Critical - Observed food with mold-like growth.---brocoli at cookline. Corrected On Site, voluntarily discarded.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.---cutting board at cookline cooler.
- Observed gaskets with slimy/mold-like build-up.---cook line coolers.
- Observed hole in wall.---by walk-in cooler door.
- Critical - Observed improper vertical separation of raw animal foods. Raw beef over raw fish at beverage air cooler.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.---cookline
- Observed nonfood-grade containers used for food storage.---raw chicken stored in non-food grade bag in walk-in freezer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.---eggs, ham, cooked veggies and cheese held at 48 degrees at cook line. Corrected On Site, placed in another cooler. Foods not maintaining 41 degrees at all times must be discarded after 4 hours of leaving temperature control.
- Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked.---cheese, deli meats.
- Critical - Observed raw animal food stored over ready-to-eat food.---raw bacon over unsealed deli meat packages in walk-in freezer.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.---soups, roast beef, rice.
- Observed residue build-up on nonfood-contact surface.---ice build-up in walk-in freezer.
- Observed reuse of single-service articles.---detergent buckets reused to store soups, sauces, whole and sliced vegetables in walk-in.
- Critical - Observed rodent activity as evidenced by rodent droppings found.---8 dry on top of dish machine, 2 dry in dry storage area, and 3 dry in shelving of cans. This violation must be corrected by : 9/13/11.
- Critical - Observed soiled walk-in cooler shelves.
- Critical - Observed toxic item stored by food.---cleaner stored next to food in common area.
- Critical - Observed toxic item stored by food.---detergent next to food and prep area.
- Critical - Observed uncovered food in holding unit/dry storage area.---jams, soups, fries, prepped onions, salmon. At walk-in cooler.
- Critical - Observed uncovered food in holding unit/dry storage area.---peas, bagels, clams in juice, in walk-in freezer.
- Observed wall soiled with accumulated food debris.---by toaster at cookline.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.---kitchen and dining area back doors not tight-fitting.
- Plumbing system in disrepair.---faucet at handwashing sink in disrepair.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.---sausage links and patties on cook line at 58 and 95 degrees. Corrected On Site,placed back on grill.
- Wall not smooth and easily cleanable.---at end of cookline.
- Wet mop not hung to dry.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.---0 ppm.
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9/12/2011 | Routine - Food | Warning Issued |
- Critical - Insecticide/rodenticide use not in compliance with regulations. use of household use REAL KILL. Corrected On Site. discarded .
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee handling soiled equipment or utensils then handle clean equipment or utensils, without washing hands. dishwasher. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board at cookline .
- Observed gaskets with slimy/mold-like build-up. BEVEAGE AIR COOLER.
- Observed hole in ceiling. near exit sign by backdoor .
- Critical - Observed interior and exterior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham at 51 degrees at cookline cooler. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheeses.
- Observed residue build-up on nonfood-contact surface. ice build up inside walkin freezer .
- Critical - Observed toasters soiled.
- Critical - Observed uncovered food in holding unit/dry storage area. beef at walkin freezer . Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.gyros,roast beef,sauces ,fries at walkin cooler.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. gyro
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. over 100 ppm.
- Critical - Working containers of food removed from original container not identified by common name. flour and bread crumbs containers.
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4/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheeses at walkin cooler.
- Critical. Observed uncovered food in holding unit/dry storage area. cheese at walkin cooler.
- Observed a nonfood-grade basting brush used in food.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. Corrected On Site.100 ppm.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.200 ppm. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. exterior of microwave soiled .
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving at front counter area.
- Critical. Handwashing cleanser lacking at handwashing lavatory. in kitchen
- Wall not smooth and easily cleanable. by BEVERAGE AIR COOLER at end of cookline .
- Observed personal care item stored with food. cell phone and keys stored in prep area.
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10/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area. sauces,soup,chili,biscuits at walkin freezer . Repeat Violation.
- Critical. Violation: 12A-10-1 Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. touched hat and failed to wash hands. Corrected On Site. Repeat Violation.
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up. at all cookline coolers Repeat Violation.
- Critical. Violation: 41B-03-1 Observed unlabeled spray bottle. oil and water bottles Repeat Violation.
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured. Repeat Violation.
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6/23/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Working containers of food removed from original container not identified by common name. sugar container
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese at 47 degrees and burgers at 46 degrees at cookline cooler. Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods. raw beef over raw fish. at reachin cooler at cookline
- Critical. Observed raw animal food stored over ready-to-eat food. raw chicken over peppers at walkin cooler. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw shelled eggs over lettuce at cookline cooler. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. sauces,soup,chili,biscuits at walkin freezer . Repeat Violation.
- Critical. Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. touched hat and failed to wash hands. Corrected On Site. Repeat Violation.
- 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. dishwasher not washing hands from dirty to clean dishes. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. no handwashing before changing to a new pair of gloves. Corrected On Site.
- Observed nonfood-contact equipment in poor repair, rusted shelving by dry storage area.
- Observed nonfood-contact equipment in poor repair, rusted dicer.
- Critical. Observed soil residue in storage containers. oatmeal and flour containers
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted material on can opener.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board at cookline cooler.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. ice cream freezer soiled
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. rolling rack soiled in dry storage area
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. air curtains at walkin freezer
- Observed gaskets with slimy/mold-like build-up. at all cookline coolers Repeat Violation.
- Critical. Observed one live fly in kitchen.
- Floors not maintained smooth and durable. cracked tile by walkin freezer
- Observed personal care item stored with food. cell phone in food storage shelving and purse by utensils in front counter area .
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. over 200 ppm at sanitizer bucket
- Critical. Observed unlabeled spray bottle. oil and water bottles Repeat Violation.
- Carbon dioxide/helium tanks not adequately secured. Repeat Violation.
- 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. This violation must be corrected by : 6/13/10.
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4/13/2010 | Routine - Food | Warning Issued |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. potato hash at grill at 107 degrees. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. sausage at 107 above stop under no temperature . Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit. in small flip top cooler at end of cookline .
- Critical. Observed food stored on floor. cabbage at walkin cooler
- Critical. Observed food stored on floor. at walkin freezer
- Critical. Observed uncovered food in holding unit/dry storage area. soup, meatloaf at walkin freezer
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. at flour container . Corrected On Site.
- Critical. Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee touched hat and ears and returned to prepping without washing hands. Corrected On Site.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. while peeling cooked potatoes . Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. Corrected On Site. 100 ppm
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving at walkin freezer
- Observed gaskets with slimy/mold-like build-up. cookline cooler.
- Critical. Observed unlabeled spray bottle. oil and water bottles at cookline
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
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12/3/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. eggs 81 degrees,cookline . Corrected On Site. discard
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. sausage at 96 and 114 degrees at cookline, potatoes cooked 125 degrees , hashbrowns 110 degrees . Corrected On Site. increased heat .
- Critical. Observed raw animal food stored over ready-to-eat food. raw beef over ham at walkin cooler. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. gravy at walkin cooler. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. cooked touched dirty apron and failed to change gloves and wash hands before returning to prep. Corrected On Site.
- Observed employee with soiled clothing. cook with dirty apron.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Critical. Observed food-contact surfaces encrusted with soil deposits. shelving in prep area by walkin freezer
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board at cookline
- Observed residue build-up on nonfood-contact surface. ice build up inside walkin freezer
- Observed attached equipment soiled with accumulated grease. hood filters
- Critical. Observed toxic item stored by food. rubbing alcohol
- Critical. Observed unlabeled spray bottle. alcohol b0ttle not labeled
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7/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/16/2009 | Complaint Full | Administrative complaint recommended |
| No report available. | 3/6/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/5/2009 | Routine - Food | Warning Issued |
| No report available. | 11/10/2008 | Routine - Food | Inspection Completed - No Further Action |
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