- Basic - Standing water in mop sink/mop sink draining very slowly. Observed faucet leaking at mop sink leaving a puddle of water. Operator states that parts have been order and it should be fixed soon.
- High Priority - All potentially hazardous (time/temperature control for safety) food in steam table hot held at less than 135 degrees Fahrenheit. Observed food items on stem at a temperature less than 135°F, *Chili 117-135°F, Soup 119°-135°F. Corrective action taken, temperature turned up on steam table.
- Intermediate - Hot holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 135 degrees Fahrenheit or hotter.
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Observed apples at breakfast bar not wrapped.
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08/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Silverware/utensils stored upright with the food-contact surface up. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. At the bar observed items half and half 46°F and whipped cream 46°F. Corrective action taken, items moved into another cooler and RIC temperature dial turned up.
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. At bar ambient temp 47°F. Corrective action taken, items moved to another RIC.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed some food items in the WIC not date marked. **Corrected On-Site**
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3/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/13/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Observed old food debris/build up around cook line. **Warning**
- Basic - Ceiling soiled with accumulated dust. **Warning**
- Basic - Equipment in poor repair. Observed RIC door with exposed insulation at end of cook line. **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Observed food residue build up on RIC at end of cook line. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Observed RIC at end of cookline with torn gaskets. **Warning**
- Basic - Walk-in cooler/walk-in freezer floor soiled. **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed low temp conversion DM 0 ppm chlorine. No longer hot temp DM. **Corrected On-Site** **Warning**
- High Priority - Live rodent present. Observed live rodent in trap located in hot water heater room. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Observed large pot of chicken stock in WIC at 56°F cooked last night according to operator, voluntarily discarded. **Warning**
- High Priority - Rodent activity present as evidenced by rodent droppings found. Observed rodent activity in dry storage area, 20 dry droppings in box with instant pudding packets and 20 more dry droppings in corner of dry storage area. Observed approximately 30 moist rodent droppings in hot water heater room. **Warning**
- High Priority - Stop Sale issued due to adulteration of food product. Observed three bags of dry grits with rodent chew holes in dry storage area. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Observed large pot of chicken stock in WIC at 56°F cooked last night according to operator, voluntarily discarded. **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. Observed cooked chicken wings in WIC prepared 2 days ago according to operator not date marked. **Warning**
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12/12/2013 | Routine - Food | Warning Issued |
- High Priority - Raw animal food stored over ready-to-eat food. Observed raw beef stored over shredded cheese and cooked chicken in cookline reach in cooler across from fryers. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed cookline sanitizer bucket exceeding 200ppm chlorine.
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2/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/27/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed glass-doored reach-in cooler at ambient temperature of 57 degrees. This violation must be corrected by : 10/23/12. Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed multiple employees remove gloves and not wash hands before grabbing new pair. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. observed non-handled plastic dressing cup being used to dispense flour in bulk container. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed shredded cheese in cookline reach-in cooler top at 54 degrees. observed milk at 57 degrees in glass-doored reach-in cooler. Repeat Violation. This violation must be corrected by : 10/23/12.
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw beef stored over garlic and sauces in cookline reach-in cooler. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. observed raw beef stored over raw pork in walk-in cooler. Corrected On Site.
- Critical - Observed toxic item stored by utensils. observed bleach and chemical spray bottles stored above single-service utensils in office. Corrected On Site. This violation must be corrected by : 10/23/12.
- Critical - Working containers of food removed from original container not identified by common name. two bulk white powder containers near walk-in cooler.
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8/24/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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8/24/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed glass-doored reach-in cooler closest to kitchen entrance at 50 degrees.
- Critical - Cold water not provided/shut off at employee handwash sink. cookline handsink Corrected On Site.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. observed cooked chicken cooling since 10pm yesterday night at 47 degrees in walk-in cooler Repeat Violation. This violation must be corrected by : 7/24/12.
- Critical - Handwash sink not accessible for employee use at all times. observed 4 bottles of cleaners and a roll of paper towels sitting in cookline handsink
- Critical - Hot water not provided/shut off at employee hand wash sink. cookline handsink Corrected On Site.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. observed employee wash hands in 3 compartment sink
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed cooked sausage at 47 degrees and pepperoni at 51 degrees in cookline reach-in cooler top perpindicular to cookline. observed shredded cheese at 57 degrees and sliced cheese at 61 degrees in cookline reach-in cooler top. observed cole slaw at 51 degrees in glass doored reach-in cooler close to kitchen entrance. Repeat Violation. This violation must be corrected by : 7/24/12.
- Critical - Observed toxic item stored by utensils. observed soap and grill/oven cleaner stored above single-use spoons in side storage room on cookline Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. observed hot dog at 106 degrees on makeshift steam table on cookline. operator placed hot dogs in reach-in cooler.
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5/24/2012 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. observed soup cooling since yesterday according to operator at 49 degrees.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed waitress handle chunk of fruit with bare hands and place in customer's bowl. Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee grab new pair of gloves without washing hands first.
- Critical - Observed food being cooled by nonapproved method. observed soup at 49 degrees after cooling since yesterday according to operator in large, clear plastic bucket covered in plastic wrap.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. observed cookline employee engaged in food preparation wearing a watch on wrist. Repeat Violation.
- Critical - Observed food stored on floor. observed multiple boxes of food stored on floor in walk-in cooler.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. observed non-handled plastic dressing cup being used to dispense dressing at cookline reach-in cooler top.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed batter at 49 degrees in cookline reach-in cooler top next to 3 compartment sink. observed cooked noodles at 79 degrees sitting out at cookline next to flat grill. observed raw beef sitting on ice at cookline at 51 degrees. observed milk at 47 degrees in waitline glass-doored reach-in cooler. Corrected On Site. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. raw beef observed stored over brownies on walk-in cooler speed racks. Repeat Violation.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. observed raw beef stored over raw pork in walk-in cooler. Repeat Violation.
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1/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. observed many sauces, soups, and leftovers in walk-in cooler with no date-marking.
- Critical - Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation. observed raw beef stored above raw pork in walk-in cooler.
- Critical - Violation: 09-04-1 Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed employee grab cooked roast with bare hands to place in cooler. Corrected On Site. on callback observed waitress grabbing celery with bare hands.
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9/9/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed walk-in cooler at ambient temperature of 46 degrees. This violation must be corrected by : 9/9/11.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed employee grab cooked roast with bare hands to place in cooler. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. observed watch on cookline employee
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed cooked roast sitting out at cookline cutting board at 73 degrees. Corrected On Site. placed in cooler observed cooked roast at 45 degrees and cooked beef at 46 degrees in walk-in cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw beef stored above pasta salad in reach-in cooler next to 3 compartment sink. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. observed raw beef stored above raw pork in walk-in cooler.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. observed many sauces, soups, and leftovers in walk-in cooler with no date-marking.
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9/8/2011 | Routine - Food | Warning Issued |
- Critical - Cold water not provided/shut off at employee handwash sink. cookline handsink Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. cookline handsink
- Critical - Hot water not provided/shut off at employee hand wash sink. cookline handsink Corrected On Site. Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee switch pairs of gloves without washing hands inbetween pairs
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed tuna salad at 45 degrees in cookline reach-in cooler. observed milk at 53 degrees in glass-doored reach-in cooler near ice machine. Corrected On Site. Repeat Violation.
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6/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. soup in walk-in cooler observed at 59 operator states it has been cooling since yesterday. Corrected On Site. threw away
- Critical - Hot water not provided/shut off at employee hand wash sink. cookline handsink
- 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 observed manually cleaning out slop sink then handling clean food wares without washing hands inbetween tasks
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. observed employee handle raw fish then handle deep fryer handles and wax paper for food-contact in basket
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed hard-boiled eggs at 65 degrees in open cookline reach-in cooler top. observed soup at 64 degrees in reach-in cooler top. Corrected On Site. Repeat Violation.
- Critical - Observed toxic item stored by utensils. stainless steel cleaner observed over dry goods and clean food wares Repeat Violation.
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2/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. hot dogs found at 57 degrees and rice found at 50 in reach in cooler next to 3 compartment sink. b Corrected On Site. Repeat Violation.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. soup found sitting out since being made at 8 am at 117 degrees. Corrected On Site. Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food. raw bacon over sauce in walk-in cooler. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in salad dressing in cookline reach-in cooler
- Critical. Observed handwash sink used for purposes other than handwashing. ash tray in kitchen handsink Corrected On Site.
- Critical. Observed toxic item stored by food. oven and grill cleaner. Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. chlorine bleach in bar sanitizer bucket exceeds 200ppm
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9/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked rice in reach-in cooler at end of cookline found at 79 degrees. Repeat Violation. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked chicken wings holding at 83 degrees on stove. Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked chili from yesterday found in cooler at 54 degrees. Repeat Violation. Corrected On Site.
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5/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/12/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 03D-05-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. soup in WIC. Corrected On Site. Stop Sale
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline RIC This violation must be corrected by : 12/11/09.
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. raw bacon over sauces in WIC Corrected On Site. Repeat Violation.
- Critical. Violation: 12A-09-1 Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. watches
- Critical. Violation: 12A-13-1 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 must wash hands after handling dirty food wares before touching clean food wares
- Critical. Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. directly before grabbing a new pair of gloves hands must be washed Repeat Violation.
- Violation: 14-19-1 Single-service containers not constructed with the required characteristics. non-handled scoop used in dressing bin in RIC top on cookline
- Violation: 24-09-1 Observed clean equipment stored on floor. cutting board and baking rack stored on floor inbetween two RICs on cookline
- Critical. Violation: 50-06-1 License expired within 30 days after expiration date.
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12/11/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed cheese with mold-like growth. provolone on speed rack Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tuna salad, chicken salad, lunchmeats, cheeses at buffet line. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw meats, cooked meats, cut veggies in cookline RIC. Corrected On Site. Repeat Violation. Corrected On Site. Repeat Violation. This violation must be corrected by : 12/11/09.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. soup in WIC. Corrected On Site. Stop Sale
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline RIC This violation must be corrected by : 12/11/09.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. buffet in dining room. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw bacon over sauces in WIC Corrected On Site. Repeat Violation.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. watches
- 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 must wash hands after handling dirty food wares before touching clean food wares
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. directly before grabbing a new pair of gloves hands must be washed Repeat Violation.
- Single-service containers not constructed with the required characteristics. non-handled scoop used in dressing bin in RIC top on cookline
- Observed clean equipment stored on floor. cutting board and baking rack stored on floor inbetween two RICs on cookline
- Critical. License expired within 30 days after expiration date.
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12/10/2009 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/10/2009 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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11/13/2009 | Routine - Food | Call Back - Complied |
- cooler t at was not attaing temperature has been removed from use, until repaired
- datemarking fot soups and lunchmeats
- chicken, cookedburge s out at room temperature cos
- raw animal foods not separated
- raw animal food stored over rte foodsin holding unit, raw chicken over raw fish cookline
- 7 Enter Violation Text Here.
- improper use of bowl dressing bin cookline
- not washing hands prior to application of gloves
- cutting board on cookline is not composed of approved materials
- 1leaking pipe hot water knob at hand sink
- handsink is not assessible, blocked by inappropriate items
- hand sink lacking drying provisions
- sign lacking
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8/14/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. soups, sauces, opened lunchmeats, cooked meats in WIC Repeat Violation. This violation must be corrected by : 10/13/09.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked chicken wings and cooked burgers at cookline sitting out since 11am. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw meats, sauces, cut veggies in cookline RIC. This violation must be corrected by : 8/14/09.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline RIC. This violation must be corrected by : 8/14/09.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over raw fish in cookline RIC This violation must be corrected by : 10/13/09.
- Critical. Observed raw animal food stored over ready-to-eat food. raw bacon over cream in WIC Repeat Violation. This violation must be corrected by : 10/13/09.
- Critical. Observed food stored on floor. many boxes in walk-in freezer This violation must be corrected by : 10/13/09.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in dressing bin in cookline RIC. souflee cup used This violation must be corrected by : 10/13/09.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. hands must be washed directly before putting on a new pair of gloves Repeat Violation. This violation must be corrected by : 10/13/09.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. cutting board on cookline
- Observed leaking pipe at plumbing fixture. hot water knob at handsink
- Critical. Handwash sink not accessible for employee use at all times. bleach and other cleaner bottle in handsink This violation must be corrected by : 10/13/09.
- Critical. Hand wash sink lacking proper hand drying provisions. kitchen This violation must be corrected by : 10/13/09.
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8/13/2009 | Routine - Food | Warning Issued |
| No report available. | 4/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/23/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/20/2008 | Routine - Food | Call Back - Complied |
| No report available. | 8/21/2008 | Routine - Food | Warning Issued |
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