- No Violations Were Observed
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08/27/2014 | Complaint Full | Call Back - Complied |
- Basic - Bathroom door left open other than during cleaning or maintenance. Mgr closed it **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelf and cardboard box under rice warmer across cook line, exterior of bulk container **Repeat Violation** **Warning**
- Basic - Food stored on floor. Sauce in bucket, in wic, mgr placed it on shelf **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. For cooked wings. Mgr removed **Corrected On-Site** **Warning**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. By steam table, mgr placed it in bucket **Corrected On-Site** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Bulk containers under prep table, mgr wrote name **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Food not properly protected from contamination. Raw chicken bare on shelf in freezer **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 55-58° cooked pork, shrimp, chicken, sprouts, cut cabbage, raw shrimp, beef, chicken, noodles, tofu, garlic and oil, reh noddles, cooked pork rib and raw chicken in prep unit, all discarded by mgr **Warning**
- 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. Egg roll, corn starch, corrective action: mgr timed it **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 90° rice by cook line, explained time as public earth control, corrective action: wrote time **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over rehydrated noddles in prep unit, discarded by mgr , raw shelled eggs over cooked chicken in wic **Corrected On-Site** **Warning**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken over raw beef in freezer, both on trays **Repeat Violation** **Warning**
- High Priority - Spray hose at dish sink lower than flood rim of sink. At triple sink **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. On rice cooker, interior of lid **Repeat Violation** **Warning**
- Intermediate - Cold 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 41 degrees Fahrenheit or colder. Prep unit probe thermometer and ambient thermometer reading 60° **Warning**
- Intermediate - Cold water not provided/shut off at employee handwash sink. By triple sink, mgr turned it on **Corrected On-Site** **Warning**
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08/25/2014 | Complaint Full | Warning Issued |
- Basic - Bathroom door left open other than during cleaning or maintenance. Employee closed it **Corrected On-Site**
- Basic - Bowl or other container with no handle used to dispense food. On mix salt for chicken wing, mgr discarded **Corrected On-Site** **Repeat Violation**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Fan in dining area
- Basic - Clean knives/utensils stored in crevices between equipment. Between prep and table, mgr removed knife **Corrected On-Site** **Repeat Violation**
- Basic - Food stored on floor. Oil jug, mgr placed it on shrelf **Repeat Violation**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. 80° water, mgr discarded water **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Prep unit
- Basic - Unnecessary items on the premise. Mixer
- Basic - Working containers of food removed from original container not identified by common name. Sugar in container, on shelf by prep area, employee wrote name, several bulk containers under table and on shelf **Repeat Violation**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Washed and rinsed container only
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 44° cooked pork, 49° sprouts, on prep unit, corrective action: iced down **Repeat Violation**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw beef over cooked egg rolls, in upright freezer, also raw eggs over onions, raw chicken over sauces and raw steak over whole cabbage in wic
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken over raw shrimp in upright freezer
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 400 ppm chl
- Intermediate - Accumulation of food debris/grease on food-contact surface. Interior of rice Warmers
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- Intermediate - Hot water not provided/shut off at employee handwash sink. All sinks have no hot water, let water run for a while in all sinks-handsinks-triple sink and mop sink-. Water heater by walk in cooler.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.egg rolls made ester day morning, employee wrote date **Corrected On-Site**
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08/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. On soy sauce **Corrected On-Site**
- Basic - Clean knives/utensils stored in crevices between equipment. Cooler and table **Corrected On-Site** **Repeat Violation**
- Basic - Employee personal items stored in or above a food preparation area. Meant tea container over rice **Corrected On-Site** **Repeat Violation**
- Basic - Food stored on floor. Soy sauce bucket by back door, buckets with food in walk in cooler **Corrected On-Site**
- Basic - Outer openings not protected with self-closing doors. Broken, rear door
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line
- Basic - Working containers of food removed from original container not identified by common name.one bulk container
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Egg rolls 60° on table, corrective action: wrote time and added to taphc, 43-49° cooked shrimp, pork, chicken, sprout, corrective action: iced down
- 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, fried chicken, chicken wing,
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Water with food solids 60°, cook line, corrective action: discarded
- High Priority - Raw animal food stored over cooked food. Raw chicken over cooked pork in prep unit, raw chicken over cooked pok in freezer, raw chicken over soy sauce in walk in cooler
- Intermediate - Handwash sink used for purposes other than handwashing. Scrubby in it, front counter **Corrected On-Site**
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3/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Dusty fan by prep line
- Basic - Clean knives/utensils stored in crevices between equipment. Prep table and cooler **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee personal items stored in or above a food preparation area. Personal food with costumer food **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. By triple sink **Corrected On-Site** **Repeat Violation**
- High Priority - Container of medicine improperly stored. Above prep table **Corrected On-Site**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cut cabbage on table, explained time as public control, corrective action: wrote time
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over cooked pork, raw eggs over sauce in prep reach in cooler, raw chicken over sauces in walk in cooler
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken, opened bag over raw shrimp in 2 door freezer
- High Priority - Vacuum breaker missing at hose bibb. Handsink at front counter and by triple sink
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bathroom, dispenser outside bathroom, must be inside
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chicken, egg roll
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9/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Also jugs cut in half used as scoops.
- Basic - Case/container/bag of food stored on floor in kitchen. Container of oil next to cookline. **Repeat Violation**
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Bulk container of salt in rear storage area.
- Basic - No handwashing sign provided at a hand sink used by food employees. Next to 3 compartment sink.
- Basic - Outer openings not protected with self-closing doors. Broken self closure on back door.
- Basic - Reuse of single-use number 10 cans. Multiple throughout kitchen.
- Basic - Screening is not 16-mesh to the inch. Rear screen door.
- Basic - Water leaking from faucet/faucet handle. 3 compartment sink.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth/towel used under cutting board.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Bowl in sink behind front counter. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Next to 3 compartment sink.
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3/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at mop sink.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed food stored on floor. Multiple containers of throughout kitchen.
- Observed personal care item stored with food. Cellphones and other items on shelves above prep surfaces. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Multiple containers of eggrolls and chicken in reach in cooler behind front counter. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
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10/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Blocked by high stacked 5 gallon buckets. Repeat Violation.
- Critical - Observed egg flat used as a food-contact surface for draining fried foods in collander. Repeat Violation.
- Observed employee with no hair restraint. Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food thawed at room temperature. 2 cases ( in plastic bags) of chicken sitting in one compartment of triple sink.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours not properly date marked, noodles, eggrolls in walk in.
- Wet wiping cloth not stored in sanitizing solution between uses.
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11/22/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Restroom paper towels moved outside door due to customers stuffing towels down toilet accordingly to operator. Dispenser empty. Repeat Violation.
- Critical - Handwash sink not accessible for employee use at all times, full of cutting boards.
- Critical - No handwashing sign provided at a handsink used by food employees, restroom and kitchen. Provided in chinese.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits, rice pot seals.
- Observed possible reuse of single-service articles, 3 cardboard containers stacked together dirty on cookline. Corrected On Site, thrown away.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours not properly date marked, in walk in cooler.
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10/4/2011 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/2/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Violation: 03D-01-1 Observed food being cooled by nonapproved method, hot covered chicken in walk in at 93 degrees; several other cooling foods found hot in reach in unit. Boneless chicken cooked at 12:00pm, was 79-84'F at 3:30pm in deep collander. Stop sale issued.
- Critical - Violation: 53A-17-1 Person in charge failed to insure proper cooling. CFM Qin X Lee on premises.
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3/22/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect, cook cutting vegetables.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. No evidence of handwashing when beginning work, handwashing sinks dry.
- Critical - Observed employees cooking improperly wipe hands on apron instead of handwashing.
- Critical - Observed food being cooled by nonapproved method, hot covered chicken in walk in at 93 degrees; several other cooling foods found hot in reach in unit.
- Observed food debris and grime accumulated on kitchen floor under coolers and other equipment.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue on bottom.
- Observed nonfood-grade containers used for food storage, bus tubs - flour for wings, panko crumbs, other containers sterlite boxes.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, numerous-prep top cooler.
- Critical - Observed soil residue in or on storage containers and lids.
- Critical - Observed used egg flats under fried foods, draining.
- Observed utensils stored in crevices between equipment, knives.
- Critical - Person in charge failed to insure proper cooling. CFM Qin X Lee on premises.
- Critical - Person in charge failed to insure proper handwashing by employees. CFM Qin X. Lin is on premises.
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3/18/2011 | Routine - Food | Warning Issued |
- Critical. No conspicuously located thermometer in cold holding units.
- Critical. Fruits/vegetables not washed prior to preparation.
- Critical. Observed improper horizontal separation of raw animal foods in walk in. Chart provided. Raw chicken on top shelf.
- Critical. Personal food not marked and segregated in cooler. Corrected On Site.
- Critical. Observed cardboard under cutting board.
- Critical. Observed hand wash sink used for purpose other than washing hands, washing utensils. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint. Corrected On Site.
- Observed nonfood-grade containers used for food storage.
- Critical. Food-contact surfaces and utensils not sanitized after cleaning. Washed and rinsed only. Corrected On Site.
- Critical. Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours, knives, food tongs, etc. Corrected On Site.
- Critical. Observed interior of reach-in cooler and freezer soiled with accumulation of food residue. Corrected On Site.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation, gao around and under back door.
- Critical. Observed container of medicine improperly stored, 4 vitamin bottles. Corrected On Site.
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8/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/26/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Working containers of food removed from original container not identified by common name, sugar. Corrected On Site. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, noodles at 59 degrees on prep table. Owner discarded. Corrected On Site. Repeat Violation.
- Critical. Observed food being cooled by nonapproved method, in bulk containers, not approved method. Repeat Violation.
- Critical. No conspicuously located thermometer in holding unit, front cooler. Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food, raw beef over ready to eat items in freezer. Corrected On Site. Repeat Violation.
- Critical. Observed cloth used as a food-contact surface under cutting board. Corrected On Site. Corrected On Site. Repeat Violation.
- Critical. Observed improper use of container with no handle used to dispense ready-to-eat food, in sugar. Corrected On Site. Repeat Violation.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Critical. Observed employee come from outside, did not wash hands and lean on cutting board on forearms. Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover in walk in cooler. .
- Critical. Observed soiled reach-in cooler gaskets, reach in cooler. Repeat Violation.
- Critical. Observed food-contact surfaces encrusted with food debris, rice cooker.
- Observed build-up of grease on nonfood-contact surface, stainless steel above hood filters.
- Observed gaskets with slimy/mold-like build-up, walk in cooler.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical. Observed bathroom facility not clean.
- Critical. Covered waste receptacle not provided in women's bathroom. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Outer openings not protected with self-closing doors.
- Observed attached equipment soiled with accumulated dust, fan in walk in cooler.
- Critical. Observed toxic item improperly stored under food prep table with cutting boards. Corrected On Site. Repeat Violation.
- Critical. Unlabeled toxic container does not bear the manufacturer's label, soap used for dishwashing.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Critical. Identity of food or food product misrepresented. Lobster listed in two menu items, happy family, seafood delight, lobster sauce in three menu items but owner stated they do not have lobster onsite. She stated shrimp is used in lobster sauce.
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3/11/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Working containers of food removed from original container not identified by common name, items in freezer. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, pork. Moved to walk-in cooler. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method.
- Critical. No conspicuously located thermometer in holding unit, front reach-in cooler.
- Critical. Observed food stored on floor, onions and cabbage in walk-in. Corrected On Site.
- Critical. Observed improper use of container with no handle used to dispense food that is not ready-to-eat, in rice. Corrected On Site. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit, rice paddles. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets.
- Observed reuse of single-service articles, plastic bags used as food storage in freezer.
- Critical. Observed bathroom door left open other than during cleaning or maintenance. Corrected On Site.
- Critical. Observed toxic item stored by food, bleach sprayer. Corrected On Site.
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10/28/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. FOOD Storage Containers, Identified with Common Name of FOOD. Working containers holding FOOD or FOOD ingredients that are removed from their original PACKAGES for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD except that containers holding FOOD that can be readily and unmistakably recognized such as dry pasta need not be identified.
- Critical. (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODs during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD;
- Critical. (B) Except when washing fruits and vegetables as specified under Section 3-302.15 or when otherwise approved, food EMPLOYEES' may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Critical. Where to Wash. Food EMPLOYEES' shall clean their hands in a handwashing lavatory or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
- Critical. Cleaning Procedure. (A) Except as specified in Paragraph (B) of this section, food EMPLOYEES' shall clean their hands and exposed portions of their arms (or surrogate prosthetic devices for hands or arms) for at least 20 seconds, using a cleaning compound in a lavatory that is equipped as specified under Section 5-202.12.(B) Food EMPLOYEES' shall use the following cleaning procedure: (1) Vigorous friction on the surfaces of the lathered fingers, finger tips, areas between the fingers, hands and arms (or by vigorously rubbing the surrogate prosthetic devices for hands or arms) for at least 10 to 15 seconds, followed by; (2) Thorough rinsing under clean, running warm water; and (3) Immediately follow the cleaning procedure with thorough drying of cleaned hands and arms (or surrogate prosthetic devices) using a method as specified under Section 6-301.12. (C) Food EMPLOYEES' shall pay particular attention to the areas underneath the fingernails during the cleaning procedure. (D) If approved and capable of removing the types of soils encountered in the food operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
- Critical. (C) Except as specified in Paragraph (D) of this section, if used with POTENTIALLY HAZARDOUS FOOD, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. (D) Surfaces of utensils and equipment contacting potentially hazardous food may be cleaned less frequently than every 4 hours if: (1) In storage, containers of potentially hazardous food and their contents are maintained at temperatures specified under Chapter 3 and the containers are cleaned when they are empty; (2) Utensils and equipment are used to prepare food in a refrigerated room or area that is maintained at one of the temperatures in the following chart and: (a) The utensils and equipment are cleaned at the frequency in the following chart [temperature/cleaning frequency] that corresponds to the temperature: [at 41 degrees Fahrenheit or less - 24 hours; greater than 41 degrees Fahrenheit to 45 degrees Fahrenheit - 20 hours; greater than 45 degrees Fahrenheit to 50 degrees Fahrenheit - 16 hours; greater than 50 degrees Fahrenheit to 55 degrees Fahrenheit - 10 hours] (b) The cleaning frequency based on the ambient temperature of the refrigerated room or areas is documented in the food establishment. (3) Containers in serving situations such as salad bars, delis, and cafeteria lines hold ready-to-eat potentially hazardous food that is maintained at the temperatures specified under Chapter 3, are intermittently combined with additional supplies of the same food that is at the required temperature, and the containers are cleaned at least every 24 hours; (4) Temperature measuring devices are maintained in contact with food, such as when left in a container of deli food or in a roast, held at temperatures specified under Chapter 3; (5) Equipment is used for storage of packaged or unpackaged food such as a reach-in refrigerator and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues; (6) The cleaning schedule is approved based on consideration of: (a) Characteristics of the equipment and its use, (b) The type of food involved, (c) The amount of food residue accumulation, and (d) The temperature at which the food is maintained during the operation and the potential for the rapid and progressive multiplication of pathogenic or toxigenic microorganisms that are capable of causing foodborne disease; or (7) In-use utensils are intermittently stored in a container of water in which the water is maintained at 135 degrees Fahrenheit or more and the utensils and container are cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues.
- Critical. Toilet Room Receptacle, Covered. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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7/29/2009 | Routine - Food | Call Back - Complied |
| No report available. | 6/23/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 6/11/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 6/11/2009 | Routine - Food | Admin. Complaint Callback Complied |
| No report available. | 2/12/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 8/10/2008 | Routine - Food | Call Back - Complied |
| No report available. | 8/8/2008 | Routine - Food | Warning Issued |
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