- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Food grade buckets with soup stored on the floor in the walk in freezer corrective action taken. Removed off the floor **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. The following items were held in the prep area: lettuce 73. Spring rolls 74. Noodles 45. Meat balls 45. Corrective action taken. All moved to the walk in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control marked with a time that exceeds the 6-hour limit. The printed stickers are automatically generating a five day shelf life for a 6 hour hold.the stickers are dated as follows 8/18/14 to 8/22/14 Corrective action taken. Sticking out the 22nd and adding an end time of six hours. This is for the two reach in cooler on the cook line. Multiple TCS items in the two units. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. A cooking pot was stored in the hand sink in the rear prep area. Corrective action taken. The pot was removed **Corrected On-Site**
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08/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/4/2014 | Complaint Full | Emergency Order Callback Complied |
- Basic - Dead roaches on premises. On the floor mostly by corners of the/by the three compartment sink, Dish machine, reach in coolers, not to exceed 10. **Warning**
- Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue. Severely soiled fan on the prep table cooling noodles **Warning**
- Basic - Paper towel used as liner for food container. Several different containers, shrimp, vegetables etc **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. 25 in one section and 15 in another section of the Dish machine. 13 on the tubbing to the dispenser connected to the Dish machine. This dish machine is at the end of the cook line adjacent the walk in cooler. **Warning**
- High Priority - Stop Sale issued due to adulteration of food product. Noodles being cooled by a severely soiled fan **Warning**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Noodles 72 being cooled in the prep room, on the prep table, by a severely soiled fan. See stop sale. **Warning**
- Intermediate - No soap provided at handwash sink. Two sinks in the kitchen **Corrected On-Site** **Warning**
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6/3/2014 | Complaint Full | Emergency order recommended |
- Basic - Paper towel used as liner for food container. In contact with the summer rolls
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pork 45 in the glass reach in cooler in he rear pre area
- 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. Summer rolls made about 1030 am. All noodles on the wire rack made about 1000 am
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. When the last known time markings were of 3/3/14.
- Intermediate - Potentially hazardous (time/temperature control for safety) food held using a 6-hour time control plan is not monitored to ensure the temperature is not greater than 70 degrees Fahrenheit. Poultry 44. Tomato 44. Beef 44 in the top portion of the reach in cooler in front of the fryers
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4/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cloth used as a food-contact surface.multiple containers had white paper towels in direct contact with foods.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. The reach in cooler was over stuffed, noodles in the process of cooling were not getting any air circulation: noodles 49. 67. 69. 68. Shrimp 48. Half of the reach in cooler was moved to the walk in freezer for a corrective action.
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12/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of lime scale on the inside of the dishmachine. **Corrected On-Site**
- Basic - Bowl or other container with no handle used to dispense food. Soy sauce, peanut sauce etc **Corrected On-Site**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. The Dish machine baskets all
- Basic - Buildup of food debris/soil residue on equipment door handles. Every walk in cooler and walk in freezer
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 75 Boba water in the wait staff area
- 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. 0 ppm
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.beef 45. Squid 45. Fish 45. In unit 3
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided form
- 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. Unit 3
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Noodles pan covered, bean sprouts bagged, spring rolls container covered **Corrected On-Site**
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3/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/5/2012 | Complaint Full | Emergency Order Callback Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cooler no 1. The cold/hot holding equipment was incapable of maintaining foods at the required temperature do not use the equipment for the safe storage of temperature controlled foods until certain it has been repaired and functioning correctly. **Warning**
- Observed build-up of grease on nonfood-contact surface. Underside of prep tables in the kitchen **Warning**
- Critical - Observed dead roaches on premises. 2 and pieces of roaches in the wine cabinet at the front counter. **Warning** on 12/5/12 not complied at this time observed numerous live roaches as follows: 7 on the underside of the dish machine against the wall. 10 on the underside of the two small tables on the cook line. 3 in crevice of the spring roll table.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Poultry 50 x3 in cooler no 1. Noodles 48. 50 in cooler no 5. **Warning**
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12/5/2012 | Complaint Full | Emergency Order Callback Not Complied |
- Critical - Certified Food Manager unable to answer basic Food Code questions. Unaware of big five Sean Nguyen **Warning**
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cooler no 1. The cold/hot holding equipment was incapable of maintaining foods at the required temperature do not use the equipment for the safe storage of temperature controlled foods until certain it has been repaired and functioning correctly. **Warning**
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only. Both hoods **Warning**
- Observed build-up of grease on nonfood-contact surface. Underside of prep tables in the kitchen **Warning**
- Critical - Observed cloth used as a food-contact surface. White towels used with washed cut vegetables, and other food items. **Warning**
- Critical - Observed dead roaches on premises. 2 and pieces of roaches in the wine cabinet at the front counter. **Warning**
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Rice cooker x2 are soiled. The handles to the walk in's. **Warning**
- Observed grease accumulated under cooking equipment. Heavy amounts of grease under the cook line **Warning**
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue by the rear door **Warning**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Poultry 50 x3 in cooler no 1. Noodles 48. 50 in cooler no 5. **Warning**
- Critical - Observed potentially hazardous food thawed at room temperature. 4 five gallon containers of soup left out in front of the walk in cooler. Corrective action moved to the walk in cooler **Warning**
- Observed residue build-up on nonfood-contact surface. Rub marks on pipe leading to the ceiling by the rear hood system **Warning**
- Critical - Observed rodent activity as evidenced by rodent droppings found. Fresh as follows: 11 on the floor under the first service table at the front counter. 3 on a shelf of the second service table at the front counter. 1 on the side of the wine rack at the front counter. 4 inside the wine rack at the front counter. 5 under the ice machine at the front counter. 9 under the beer cooler at the front counter. 3 stuck to the wall by the rear door. Old droppings as follows: 1 on shelf at the second service table at the front counter. 2 on the side of the wine rack and 4 inside the wine rack at the front counter. 2 on catch tray of the stove **Warning**
- Critical - Observed uncovered food in holding unit/dry storage area. Multiple containers of spring rolls in the walk in freezer **Corrected On-Site** **Warning**
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Raw beef in soup.
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12/4/2012 | Complaint Full | Emergency order recommended |
- Observed build-up of grease on nonfood-contact surface. hood filters
- Observed employee with no hair restraint.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Krab 46, shrimp 62 f degrees in the prep reach in cooler on the cookline, corrective action taken ice bags stored directly on the food.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Spring rolls 71 f degrees in container under the prep table closest the walk in cooler, moved into the walk in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. poultry 47 f degrees in the prep reach in cooler on the cookline. corrective action taken bagged ice added to poultry
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shrimp 70 f degrees in the prep reach in cooler on the cookline (1st) large bag of ice added.
- Critical - Observed potentially hazardous food thawed at room temperature. 6 packages of pork in container sitting in the three compartment sink, corrective action water started by the inspector Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature. Four 5 gallon buckets of soup placed in front of the walk in cooler, moved to the walk in cooler
- Critical - Observed potentially hazardous food thawed in standing water. poultry in the three compartment sink. corrective action water started by the inspector Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. shrimp raw non commercially wrapped over pork cooked in the storage area of the prep reach in cooler on the cookline Corrected On Site.
- Critical - Observed soil residue in storage containers. the lid and the container for dry rice are both soiled.
- Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food. cucumbers not washed prior to slicing
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. soups 117-131 f degrees on the stove. corrective action taken heat began at each soup.
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9/24/2012 | 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. Tofu stored on the top shelf of the walk in cooler
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. underside of prep tables in the kitchen
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. the entire underside of the dish machine
- Critical - Violation: 35A-03-1 Observed dead roaches on premises. front counter where the register is located
- Critical - Violation: 35A-03-1 Observed dead roaches on premises. on the floor by first hand sink on the cookline
- Critical - Violation: 35A-03-1 Observed dead roaches on premises. one on wall over the three compartment sink and one over the dish machine
- Critical - Violation: 35A-05-1 Observed roach activity as evidenced by live roaches found 2 live in trap by second hand sink on the cookline
- Critical - Violation: 35A-05-1 Observed roach activity as evidenced by live roaches found 25 on the underside of the dish machine. machine is at the end of the cookline
- Critical - Violation: 35A-05-1 Observed roach activity as evidenced by live roaches found one in the hidden area of the wire rack mounted over the three compartment sink
- Critical - Violation: 35A-09-1 Observed the presence of insects, rodents, or other pests. pipe by the rear door has rodent rub marks to include about 15 feet of greasy pipe and ceiling
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3/21/2012 | Routine - Food | Emergency Order Callback Not Complied |
- No Violations Were Observed
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3/21/2012 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. noodles 73-80 f degrees left on wire rack by the three compartment sink. corrective action taken moved to the walk in freezer
- Critical - No waste receptacle provided at handwash lavatory with disposable towels. one required by each hand sink in the kitchen
- Observed build-up of grease on nonfood-contact surface. underside of prep tables in the kitchen
- Critical - Observed cloth used as a food-contact surface. using paper towels on rolls, cut washed vegetables etc.
- Critical - Observed dead roaches on premises. front counter where the register is located
- Critical - Observed dead roaches on premises. on the floor by first hand sink on the cookline
- Critical - Observed dead roaches on premises. one on wall over the three compartment sink and one over the dish machine
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. machine for crush ice in the wait staff area
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. scoop by the wait staff ice bin
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef 44 f degrees in the first prep reach in cooler on the cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tofu 47 f degrees in the prep reach in cooler last unit on the cookline
- Observed residue build-up on nonfood-contact surface. the entire underside of the dish machine
- Critical - Observed roach activity as evidenced by live roaches found 2 live in trap by second hand sink on the cookline
- Critical - Observed roach activity as evidenced by live roaches found 25 on the underside of the dish machine. machine is at the end of the cookline
- Critical - Observed roach activity as evidenced by live roaches found one in the hidden area of the wire rack mounted over the three compartment sink
- Critical - Observed the presence of insects, rodents, or other pests. pipe by the rear door has rodent rub marks to include about 15 feet of greasy pipe and ceiling
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Tofu stored on the top shelf of the walk in cooler
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. 7 employees on the cookline none has removed their soiled gloves when multi-tasking handling raw foods and ready to eat foods. Corrected On Site.
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3/20/2012 | Routine - Food | Emergency order recommended |
- Critical - Hot/cold water not provided/shut off at employee hand wash sink. Hws at three compartment sink.
- Observed attached equipment soiled with accumulated dust. Fan covers in walk-in freezer. Corrected On Site.
- Observed attached equipment soiled with accumulated dust. Fan covers walk-in cooler. Corrected On Site. Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Gaskets on first prep unit at cook line.
- Observed equipment in poor repair. Microwave upper interior melted.
- Critical - Observed expired Food Manager Certification.Expire 5/1/11.
- Observed gaskets/seals on cold holding unit in poor repair.Middle and end prep units at cook line.
- Observed leaking pipe at plumbing fixture. Hws next to three compartment sink.
- Critical - Observed moderate soil buildup inside ice bin. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked onions and oil held at 72 degrees fahrenheit at cook line. Management placed in ice bath. Corrected On Site. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw shell eggs over drinks in reach-in cooler. Corrected On Site. Repeat Violation.
- Critical - Observed two expired employees training.
- Critical - Observed uncovered food in holding unit/dry storage area. Sauces after cooling not covered in walk-in freezer. Corrected On Site.
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8/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable. Tiles chipped in variuos locations in kitchen.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Light not functioning. Hood system at cook line.
- Observed attached equipment soiled with accumulated dust. Fan covers in walk in cooler. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Tongs stored in hws. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked chicken at 45 degrees farenheit in prep unit at cook line.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Oil and onion mix at room temp. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw shell eggs over tea in reach in cooler. Corrected On Site.
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4/7/2011 | 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. misc items in ric @ front side
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sprouts , shrimp , pork, krab @ ric @ frontline @ 45 degrees; Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pork egg roll mix @ 70 on table during preparation Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. large bowls of noodles overed in ric cooling @ 70degrees
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. @ ric @ back
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. open soups by hw sink Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. open foid ri freezer not covered
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. soup
- Observed nonfood-contact equipment in poor repair ri freezer @ back with heavy ice build up
- Wet wiping cloth not stored in sanitizing solution between uses.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. @ front; counter Corrected On Site.
- Observed single-service articles stored without protection from contamination. cups
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Critical. Hot water supply not maintained during peak periods.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Observed unlabeled spray bottle. Corrected On Site.
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8/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed uncovered food in holding unit/dry storage area,spring rolls in freezer Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed nonfood-contact equipment in poor repair,wire shelving rust exposed
- Observed build-up of grease on nonfood-contact surface,filters
- Observed utensils stored in crevices between equipment,knife.
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1/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/20/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. wic shrimp not date marked.
- Critical. Observed packaged food not labeled as specified by law. dry package not all labled
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. egg roll @ fryer
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. in misc ric
- Critical. Fruits/vegetables not washed prior to preparation. in wic
- Critical. Food not stored in a clean/dry location that is not exposed to contamination in wic---uncovered
- Critical. Observed uncovered food in holding unit/dry storage area. sugar uncovered; in dry stoage .
- 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.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.
- Observed a nonfood-grade basting paper toweks used in food. for lining & Covering
- Observed a nonfood-grademixer used in food.
- Observed nonfood-grade containers used for food storage. astic bags with veggie in wic
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Observed live flies in kitchen.
- Observed attached equipment soiled with accumulated grease. filters
- Observed ceiling in disrepair. over prep table @ back
- Critical. Observed unlabeled spray bottle. @ fRy areas
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8/24/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-24-1 Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. SUMMER ROLLS OPERATOR STATED HE HA A CHART BUT WASN'T ABLE TO PRODUCE CURRENT RECORDS
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SUMMER ROLLS SHRIMP ROLLS 70, 70, 70 IN METAL PAN. 7.21.09 SUMMER ROLLS 73 IN METAL PAN ON TABLE IN FRONT OF THE WALK IN COOLER
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BEAN SPROUTS 65 IN BUCKET IN PREP AREA. 7.21.09 NOODLES 58, 65. BEAN SPROUTS 58
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. NOODLES 75, 74, 72 HELD IN CONTAINERS ON BOTTOM SHELF IN KITCHEN COOKLINE 7.21.09 EMPLOYEE S TRANSFERRED COOKED ITEMS TO THE REACH IN COOLER UPON MY ARRIVAL
- Critical. Violation: 03D-06-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. NOODLES 77, 75, 76, 76 ON RACK IN PREP AREA. 7.21.09 NOODLES 77, 78, 76, 72 CHICKEN 83 COOKED EARLIER TODAY EXCEEDING TWO HOUR LIMITITEMS COOKED AROUND 11 AM
- Critical. Violation: 08B-04-1 Observed cloth used as a food-contact surface. USING WET TOWELS ON SUMMER ROLLS AND ON READY TO EAT PORK IN THE REACH IN COOLER. 7.21.09 USING NEWSPAPERS AND WET TOWELS ON READY TO EAT FOODS VEGETABLES AND SUMMER ROLLS
- 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. SERVERS CLEANING AND HANDLING FOODS WITHOUT REMOVING GLOVES AND WASHING HANDS TO BREAK THE CONTAMINATION CYCLE. THE DISHWASHER WAS HANDLING BOTH SOILED DISHWARE AND CLEAN DISHWARE WITHOUT WASHING HANDS. EMPLOYEE PICKED UP PAN FROM FLOOR THEN PLACED IT WITH CLEAN PANS THEN WITHOUT WASHING HANDS WENT TO PREP FOOD IN KITCHEN . IMMEDIATE REQUEST TO WASH HANDS. 7.21.09 EMPLOYEE SCRATCHED HEAD WHILE WEARING GLOVES AND PICKED UP SUMMER ROLLS WITHOUT REMOVING GLOVES AND WASHING HANDS
- Violation: 14-17-1 In-use microwave oven not meeting mandated safety requirements. ONE UNIT BURNED OUT ON LINE
- Violation: 51-09-1 Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. LICENSED FOR 76 OPERATING WITH 125 SEATS. PROVIDED SEATING FORM
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7/21/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 4/28/2009 | Routine - Food | Warning Issued |
| No report available. | 8/1/2008 | Routine - Food | Emergency Order Callback Complied |
| No report available. | 8/1/2008 | Routine - Food | Emergency Order Callback Time Extension |
| No report available. | 7/31/2008 | Routine - Food | Admin. Complaint Callback Complied |
| No report available. | 7/31/2008 | Routine - Food | Emergency order recommended |
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