- Basic - Bowl or other container with no handle used to dispense food. In several container of flour, corrected manager moved. **Corrected On-Site**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. In between units on cook line and wall, floor. **Repeat Violation**
- Basic - Ceiling tile missing. By walk in cooler.
- Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. In sushi prep area, exposing interior wall.
- Basic - Food storage container/container lid cracked or broken. On storage shelf.
- Basic - Food stored on floor. Container of sushi vinegar in sushi prep area.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Scoop in 82° water, corrected manager removed. **Corrected On-Site** **Repeat Violation**
- Basic - In-use tongs stored on oven door handle. On cookline corrected chef removed. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Recessed lights in service, salad prep area.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In service area reach in cooler.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. In walk in freezer.
- Basic - Outer openings not protected with self-closing doors. Both back kitchen doors.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On several sushi prep tables. **Repeat Violation**
- Basic - Wiping cloth sanitizing solution stored on the floor. In kitchen.
- High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed server drinking and returning to work with no handwash. Instructed manager to ask to wash hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Prep reach in cooler scallops 45° shrimp 46°. Corrected manager placed on ice.
- 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. Sushi rice and sauce in wait station not marked, manager stated prepped in morning and corrected.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer. Chicken over beef.
- Intermediate - Handwash sink used for purposes other than handwashing. Items in sink by warewashing.
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08/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
3/27/2014 | Complaint Full | Call Back - Complied |
- Basic - Build-up of food debris on nonfood-contact surface. Hibachi tables. Heavy built-up of food debris around hibachi tables. Chef explained tables are cleaned after each use and pull apart once at week to clean around the flat iron. **Warning**
- Basic - Ice scoop handle in contact with ice. In server station. **Corrected On-Site** **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Water 92°. Kitchen. **Repeat Violation** **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. Kitchen. **Warning**
- Basic - Paper towel used as liner for food container. Numerous lining containers of fish and wrapping fish. Sushi bar. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi bar. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Packages and containers of raw fish in sushi bar and walk in freezer. **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Loading dish machine, then putting away cups. Corrective action taken, Discussed hand washing procedure. **Warning**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Fish used for sushi in sushi bar and walk in freezer. **Warning**
- Intermediate - Establishment advertised crab on sushi menu but served imitation crab. This is identified on main menu but on sushi menu is not. **Warning**
- Intermediate - Establishment advertised white tuna on the menu/menu board but served another type of fish. Operator states he serves tilapia or escolar but in Japanese is white tuna, he also stated when he places the order with his providers for white tuna they give them tilapia or escolar. Invoices only indicate tilapia and escolar. Waitresses are crossing it out off the menus. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Container with leaves, near back door in kitchen. **Corrected On-Site** **Warning**
- Intermediate - No soap provided at handwash sink. Two hand wash sink in hibachi tables areas. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Yellowish liquid, operator states is bleach. Kitchen near hand wash sink by back door. **Warning**
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1/22/2014 | Complaint Full | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Bowl in bulk rice, sushi bar. Also in shrimp sauce in walk in cooler and sugar in server station. **Repeat Violation**
- 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. Open can of energy drink. On prep table. **Corrected On-Site**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Shelled eggs. Sushi bar.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Water 74°F. Discarded. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Ladies room.
- Basic - Nonfood-contact equipment in poor repair. Chest freezer lid rusty and broken off the hitches. Sushi bar.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. With fish in walk in freezer.
- Basic - Paper towel used as liner for food container. Paper towels used to wrap fish in sushi bar.
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control based upon a specific start and discard time, not to exceed the 4-hour/6-hour limit, not discarded at the time specified in the written procedure. See stop sale. Sushi rice. Sushi chef stated this rice was from yesterday and they jus haven't had time to discarded. New sushi rice was brought out.
- 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. New sushi rice. **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer _ all products not commercially packaged. Bags of raw beef over bags of raw salmon. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Sushi fish. Sushi bar.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen. **Corrected On-Site**
- Intermediate - Packaged food not labeled as specified by law. Numerous packages of fish in chest freezer and reach in cooler. Sushi bar. Also, in walk in freezer.
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10/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
4/3/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in freezer. **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Sushi cabinet. **Corrected On-Site** **Repeat Violation**
- 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. Primed sanitizer ran multiple times until sanitizer level was correct. **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. **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Beef over vegetables. Also in reach in cooler cook line chicken over sauces. **Corrected On-Site** **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by buckets. **Corrected On-Site**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Items on sushi menu not indicated which items contain raw.
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3/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Hot water not provided/shut off at employee hand wash sink. At handsink at sushi bar. Also handsink in dish area and prep sink in dish area. **Warning** at callback, handsink at sushi bar, no hot water.
- No currently certified food service manager on duty with four or more employees engaged in food preparation. **Warning** Food Manager arrived during callback inspection, no Food Manager present when arrived for inspection.
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1/17/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. 2 filters on end over fryers. **Warning**
- Critical - Hot water not provided/shut off at employee hand wash sink. At handsink at sushi bar. Also handsink in dish area and prep sink in dish area. **Warning**
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. **Warning**
- Observed leaking pipe at plumbing fixture. At prep sink next to mop sink. **Warning**
- Observed reach in cooler gasket torn/in disrepair. 2 door reach in cooler in kitchen. **Warning**
- Critical - Observed unlabeled spray bottle. At front counter, corrective action labeled. **Warning**
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11/16/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in cooler items between 45-46?F, ambient air temperature at 46?F. **Warning**
- Equipment or utensils not designed or constructed in a manner consistent with the food code. To go container with no handle stored in salt container, corrective action removed container. Also multiple on trainers throughout establishment, all removed during inspection. **Repeat Violation** **Warning**
- Critical - Food-contact surfaces not cleaned between contact with different raw animal products. Sushi bar: cutting board used to cut raw salmon then used to cut other raw fish after being wiped with a wet cloth and no sanitizer. **Warning**
- Critical - Hand wash sink lacking proper hand drying provisions. In kitchen at end of cook line near walk in cooler. **Warning**
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. 2 filters on end over fryers. **Warning**
- Critical - Hot water not provided/shut off at employee hand wash sink. At handsink at sushi bar. Also handsink in dish area and prep sink in dish area. **Warning**
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Ladle hanging on oven handle in kitchen. **Repeat Violation** **Warning**
- Critical - No conspicuously located thermometer in holding unit. In walk in cooler. **Warning**
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. **Warning**
- Observed build-up of grease on nonfood-contact surface. Heavy buildup between fryer and stove and under fryers. **Warning**
- Critical - Observed empolyee wash hands with no hot water. At handsink at sushi bar. **Warning**
- Critical - Observed food stored on floor. In walk in freezer, bags of drink ice and box of food, corrective action removed from floor. Also jugs of oil under handsink in kitchen just outside sushi bar. **Repeat Violation** **Warning**
- Critical - Observed handwash sink used for purposes other than handwashing. Employee rinsing wet wiping cloth in handsink at sushi bar. Also to thaw fish under running water. **Warning**
- Observed leaking pipe at plumbing fixture. At prep sink next to mop sink. **Warning**
- Observed personal care item stored with food. Jacket on top of bread crumb container in dry storage area, corrective action removed jacket. Also purse on top of packages of chopsticks in server area, corrective action removed purse. **Warning**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: shrimp 46?F, noodles 46?F, beef 45?F, shrimp 45?F, cream cheese 45?F. Corrective action some items ice bathed, some items that will not be needed before tomorrow moved to walk in freezer. **Warning**
- Critical - Observed potentially hazardous food thawed at room temperature. Tuna thawing on counter at sushi bar, corrective action put in cooler, still frozen. **Warning**
- Critical - Observed raw animal food stored over ready-to-eat food. At sushi bar in reach in cooler raw sushi over vegetables and ready to eat items. Also in kitchen 2 door reach in cooler raw beef over sauces, corrective action reversed storage. **Warning**
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw eggs over raw seafood in 2 door reach in cooler in kitchen. **Repeat Violation** **Warning**
- Observed reach in cooler gasket torn/in disrepair. 2 door reach in cooler in kitchen. **Warning**
- Critical - Observed unlabeled spray bottle. At front counter, corrective action labeled. **Warning**
- Observed wall soiled with accumulated dust. Fan covers in walk in cooler. **Repeat Violation** **Warning**
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Sushi rice, corrective action time marked. **Repeat Violation** **Warning**
- Critical - Required consumer advisory for raw/undercooked animal food on menu not provided. Sushi items containing raw fish not indicated on menu. **Warning**
- Critical - Working containers of food removed from original container not identified by common name. Bread crumb container on dry storage shelf near rear mop sink. **Warning**
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11/15/2012 | Routine - Food | Warning Issued |
- Equipment or utensils not designed or constructed in a durable manner. Cloth under cutting board, at cookline.
- Equipment or utensils not designed or constructed in a manner consistent with the food code. Scoops without handles in multiple food products throughout establishment.
- Critical - Hand wash sink lacking proper hand drying provisions. Server area.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs on pipe on wall, ladle on oven handle.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Cup of soda over prep table/cutting board, at cookline. Corrected On Site. Discarded.
- Observed attached equipment soiled with accumulated dust. AC unit fan covers in walk in cooler.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Chef cutting mushrooms, mushrooms are to be stored for long term use until cooked. Corrected On Site. Discussed proper procedure with chef.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed cloth used as a food-contact surface. Cloths on sushi rice behind sushi bar.
- Critical - Observed food stored on floor. Boxes of beef, bags of drink ice in walk in freezer.
- Critical - Observed interior of microwave soiled. Interior top of microwave at cookline.
- Critical - Observed menu not indicating which sushi items/rolls contain raw ingredients.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw beef over raw scallops in make table reach in cooler at cookline across from flat top grill.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Batter, butters at cookline. Corrected On Site. Marked time.
- Critical - Vacuum breaker mising at hose bibb. Left side of splitter at mop sink faucet, side with gray hose attached.
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6/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb. Left side of splitter at mop sink faucet.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions/hand wash sign. Sushi bar.
- Critical - Violation: 41B-01-1 Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine 300+ ppm, bucket in server area.
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1/30/2012 | Routine - Food | Call Back - Complied |
- Equipment and utensils not properly air-dried. Wet nesting containers near dish washing area.
- Equipment or utensils not designed or constructed in a manner consistent with the food code. Scoop without handle in panko and corn starch, dry storage.
- Critical - Hand wash sink lacking proper hand drying provisions. Server area. Corrected On Site. Repeat Violation.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Drying table made of unsealed wood, dish area.
- Observed attached equipment soiled with accumulated dust. AC unit fan cover.
- Observed cutting board grooved/pitted and no longer cleanable. Make table.
- Critical - Observed interior of microwave soiled. Cookline.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk, reach in cooler, server area. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine 450+ ppm, bucket. Corrected On Site. 100 ppm. Repeat Violation.
- Critical - Vacuum breaker mising at hose bibb. Left side of splitter at mop sink faucet. Repeat Violation.
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1/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions/hand wash sign. Sushi bar.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Rice container next to ice machine.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cook making carrot garnishes. Corrected On Site. Discussed proper procedure with manager.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed cloth used as a food-contact surface. On vegetables in reach in cooler at sushi bar.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Dishwasher in kitchen.
- Critical - Observed employee improperly washing hands. Cook washed hands for 5 seconds, multiple instances. Corrected On Site. Discussed proper procedure with manager.
- Critical - Observed food offered in a way that misleads/misinforms the consumer. Crab used in sushi rolls is actually imitation crab. Advised to spell "crab" as "krab" on menu.
- Critical - Observed food stored on floor. Jugs of cooking oil, mayo, pots of soup in walk in cooler. Repeat Violation.
- Observed gaskets with slimy/mold-like build-up. Walk in cooler.
- Critical - Observed handwash sink used for purposes other than handwashing. Storing scrub pad, by triple sink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked noodles 76 degrees F at cookline. Corrected On Site. Put in walk in cooler.
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. Tempura batter near fryers. Corrected On Site. Labeled. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw shell eggs over cut vegetables in walk in cooler.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine 300+ ppm, bucket in server area.
- Critical - Observed uncovered food in holding unit/dry storage area. Peeled onions in walk in cooler.
- Critical - Observed unlabeled spray bottle. Blue liquid cleaner, on server cart. Repeat Violation.
- Critical - Outer openings not protected with self-closing doors. Rear exit door.
- Plumbing system in disrepair. Drain clogged, next to entrance to sushi bar.
- Critical - Vacuum breaker mising at hose bibb. Left side of splitter at mop sink faucet.
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11/9/2011 | Routine - Food | Warning Issued |
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. handle of the pitcher in the home made dressing containers. / walk in cooler.
- Critical - Observed food stored on floor./ food in boxes in the walk in freezer, food in pla tic 5 gallons containers in walk in cooler. Repeat Violation.
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served./ improper documentation of time in lieu of temperature. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening./ foods in walk in cooler.
- Critical - Observed unlabeled spray bottle./ sanitizer.
- Critical - Raw animal food not properly separated from ready-to-eat food./ fresh eggs stored on top shelf under ready to eat foods in walk in cooler.
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3/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name./ flour, salt containers. Repeat Violation.
- Critical. No conspicuously located thermometer in holding unit./ undercounter freezer in Sushi Bar.
- Critical. Observed food stored on floor./ 5 gallons white bucket food containers mayonnaise, soysauce, on the floor in walk in cooler.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled./ employee washed hands / wear new gloves.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food./ plant food in reach in cooler. Repeat Violation.
- Critical. Observed employee improperly washing hands. / required 20 sec. handwashing.
- Observed reach-in cooler gasket torn/in disrepair.
- Wet wiping cloth not stored in sanitizing solution between uses./ kitchen area.
- Critical. Handwash sink not accessible for employee use at all times./ blocked with laundry bag & bucket & squeezer.
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10/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name./ working container of flour in the kitchen. Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food./ fresh eggs. on top shelf in walk in cooler. Repeat Violation.
- Critical. Observed food stored on floor./ bag of onions.
- Critical. Single-use gloves not changed as needed after changing tasks when damaged or soiled. / employee rewashed hands & out new gloves. 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./ cooked rice. Repeat Violation.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions./ Not dated.
- Observed gaskets/seals on cold holding unit in poor repair./ undercounter cooler sushi bar.
- Observed grease accumulated under cooking equipment./ sushi bar area.
- Critical. Hood suppression system tag out-of-date. For reporting purposes only./ last seervice 10/09
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6/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. Incorrect usage of legal form.
- Critical. Observed ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Milk in the gallon. Repeat violation.
- Critical. Observed working containers of food removed from original container not identified by common name. Plastic bucket food containers in walk-in cooler.
- Critical. Observed working containers of food removed from original containers not identified by common name. Flour, sugar.
- Critical. Observed no conspicuously located thermometer in holding unit. Undercounter cooler in kitchen.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Fresh eggs stored above ready-to-eat foods.
- Critical. Observed food stored on floor. Inside walk-in freezer.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Sugar bin.
- Observed build-up of grease on non-food contact surface. Inside door of fryer.
- Observed carbon dioxide/helium tanks not adequately secured.
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1/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./ Soup in walk in cooler.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit./ Rice in sushi bar no time of discard.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./ Butter 60 deg.F Corrected On Site.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Critical. Observed employee improperly washing hands. Corrected On Site.
- Nonfood-contact surfaces not free of unnecessary ledges, projections and crevices./ not smooth & cleanable , heavily stained.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Employees have not received training related to their assigned duties./ proper handwashing . 20 seconds. Corrected On Site.
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7/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/17/2008 | Routine - Food | Call Back - Complied |
| No report available. | 9/5/2008 | Routine - Food | Warning Issued |
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