- Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
- High Priority - Live, small flying insects in food preparation area. **Warning** 6/3/14: still observed a significant number of flies in kitchen
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning** 6/3/14: still observed debris on guard inside ice machine.
- Intermediate - Encrusted material on can opener blade. **Warning**
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07/03/2014 | Complaint Full | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. **Warning**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- Basic - Food stored on floor. Vegetable oil **Warning**
- Basic - In-use tongs stored on oven door handle. **Warning**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink in the warewash area. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. **Warning**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cole slaw 47F **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Sweeping with gloves on the changed task without removing gloves and washingnhands **Warning**
- High Priority - Live, small flying insects in food preparation area. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Potato salad 45F **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. See stop sale. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cole slaw **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Chicken 118F, not hot holding, but for immediate service **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pulled pork 119 and chicken 119F **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Restrooms **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. **Warning**
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07/02/2014 | Complaint Full | Warning Issued |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. / in outside storage shed
- Basic - Case/container/bag of food stored on floor in kitchen. /. 5 gallon buckets **Repeat Violation**
- Basic - Employee beverage container on a food preparation table / at front line **Repeat Violation**
- Basic - Employee with no beard guard/restraint while engaging in food preparation.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. / outside office **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Soil residue build-up on nonfood-contact surface. / bottom SHELFS of worktables in kitchen
- Basic - Stored food not covered in walk-in cooler. **Corrected On-Site**
- Basic - pots and pans not stored inverted or in a protected manner. / at back kitchen cook line , on top of oven under the hood
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. / cooked rib, first temperature was 133F, 1 hour later second temperature was 113F, pulled chicken first temperature was 57F, 1 hour later second temperature was 52F
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. /. Cold held Pulled chicken salad temped 45F, at front line reach in cooler. Melted butter held at room temperature temped 80F **Admin Complaint** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. /. Hot held cooked corn in hot box temped 112F, hot held half chicken in hot holding box temped 118F, hot held half chicken in hot holding oven was 118F.
- High Priority - Vacuum breaker missing at hose bibb. / on wall outside kitchen rear door **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- Intermediate - Refrigerator 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. / hot holding box with ambient temperature of 110F **Admin Complaint** **Repeat Violation**
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5/1/2014 | Complaint Full | Administrative complaint recommended |
- No Violations Were Observed
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4/18/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Bowl or other container with no handle used to dispense food. / INSIDE CUT LEAFY LETTUCE CONTAINER IN WIC
- Basic - Case/container/bag of food stored on floor in kitchen. /. BULK FLOUR BUCKETS **Corrected On-Site**
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. /. A BACKPACK and A JACKET OVER FOOD ITEMS, BY KITCHEN REAR EXIT
- Basic - Employee with no hair restraint while engaging in food preparation. /. 2 MALE FOOD WORKERS HANDLING BBQ MEAT and MAKING SANDWICH AT COOK LINE
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. /. IN REACH IN COOLER OUTSIDE OFFICE and ON TAKE OUT FOOD PREP COUNTER
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. / ON TOP OF CUTTING BOARDS, AT COOK LINE
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. /. (1) Shredded yellow cheese temped 66F at front line. (2). Cole slaw temped 64F at front line . **Admin Complaint** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. /. COOKED CHICKEN IN CAMBRO BOX TEMPED AT 111F, COOKED PRIME ROAST BEEF IN CAMBRO BOX TEMPED 66F **Admin Complaint** **Repeat Violation**
- High Priority - Raw animal food not properly separated from ready-to-eat food. / A CONTAINER OF READY TO EAT COLE SLAW STORED NEXT TO RAW PORK, IN WALK IN COOLER
- High Priority - Vacuum breaker missing at hose bibb. / OUTSIDE ON WALL BY KITCHEN REAR ENTRANCE
- Intermediate - Encrusted, soiled material on slicer. **Corrected On-Site**
- 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. /. 2 CAMBRO COOLERS **Admin Complaint** **Repeat Violation**
- Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. /. Service person is on site repairing the dishmachine during inspection.
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2/4/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Cutting board has cut marks and is no longer cleanable. Kitchen and expo window boards. **Warning**
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12/6/2013 | Complaint Full | Call Back - Complied |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Outdoor storage. **Corrected On-Site** **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler. Bucket of honey. **Repeat Violation** **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. Kitchen and expo window boards. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on counter out front. **Repeat Violation** **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Backpack on To-Go counter. **Warning**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Warning**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Spoon handle touching salad mix. **Corrected On-Site** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. WC used for wiping knife in between uses in TO-GO area. **Corrected On-Site** **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. Sanibuckets stored on floor. **Corrected On-Site** **Warning**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Pulled pork held at 125° in steam well. Reheated to 165 and returned. **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Kitchen staff. **Repeat Violation** **Warning**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Chicken and beef stacked on one another in WIC **Corrected On-Site** **Warning**
- High Priority - Vacuum breaker missing at hose bibb. **Warning**
- Intermediate - Employee used handwash sink as a dump sink. OBSERVED front counter staff dump ice into sink. **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. TO-GO sink. Operator reset hot water tank. **Corrected On-Site** **Warning**
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. /. OBSERVED AN ICE MACHINE INSTALLED IN THE KITCHEN AREA BY THE DRIVE THRU. **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. Beef juices for flavoring in WIC. **Warning**
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9/26/2013 | Complaint Full | Warning Issued |
- No Violations Were Observed
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5/21/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. THROUGH OUT KITCHEN **Warning**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Warning**
- Basic - Food stored on kitchen floor. FOOD BUCKETS **Warning**
- Basic - Garbage on the ground and/or pad around dumpster. **Warning**
- Basic - Ice making machine located outside. **Repeat Violation** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Repeat Violation** **Warning**
- High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. COOKED GREEN BEAN WAS 47F IN WALK IN COOLER **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food found between 44 degrees Fahrenheit and 47 degrees Fahrenheit for over four days. See stop sale. OBSERVED COOKED GREEN BEAN DATE MARKED 3/5 WITH A TEMPERATURE OF 47F IN WALK IN COOLER **Warning**
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. / SANI BUCKET **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
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3/12/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. **Corrected On-Site** **Warning**
- Basic - Case of single-service articles stored on floor at frontline **Corrected On-Site** **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. THROUGH OUT KITCHEN **Warning**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Warning**
- Basic - Food stored on kitchen floor. FOOD BUCKETS **Warning**
- Basic - Garbage on the ground and/or pad around dumpster. **Warning**
- Basic - Ice making machine located outside. **Repeat Violation** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Repeat Violation** **Warning**
- High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. COOKED GREEN BEAN WAS 47F IN WALK IN COOLER **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food found between 44 degrees Fahrenheit and 47 degrees Fahrenheit for over four days. See stop sale. OBSERVED COOKED GREEN BEAN DATE MARKED 3/5 WITH A TEMPERATURE OF 47F IN WALK IN COOLER **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 70 degrees Fahrenheit and less than 133 degrees Fahrenheit more than four hours. See stop sale. OBSERVED PULLED PORK 117F, TURKEY 117F, WING 110F, CHICKEN 117F, BEEF TRI-TIP 105F, Prime rib 106F, MANAGER STATED THAT PRODUCTS WERE HOT HELD BETWEEN 9:00-10:30AM THIS MORNING **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. **Warning**
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. / SANI BUCKET **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Hot holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous food in this unit until the unit is capable of maintaining foods at 135 degrees Fahrenheit or hotter. **Warning**
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3/11/2013 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. Handsink by cash register. Corrected On Site.
- Critical - Observed an open beverage containers stored next to and above food althroughout establishment. Corrected On Site.
- Observed apron stored on dry storage rack in kitchen next to food. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed food manager touch cheese grits with bare hands. Corrected On Site.
- Critical - Observed buildup of debris in the interior of ice machine. Outback.
- Observed clean utensils stored in a dirty container. On clean rack in kitchen.
- Critical - Observed cloth used as a food-contact surface. Underneath cuttingboard in kitchen. Corrected On Site.
- Observed dusty air vent covers in walk in cooler.
- Observed equipment and utensils not properly air-dried. On clean dish rack in kitchen.
- Observed food handler preparing food with no effective hair restraint for loose hair.
- Critical - Observed food handler remove pair of latex gloves then put on a new pair of latex gloves then engage in food preparation without washing hands prior to putting on the new pair of latex gloves. Corrected On Site.
- Observed ice scoop with handle in contact with ice. Ice machine outside. Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Observed raw meat stored next to ready to eat hot dogs in walk in cooler. Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Observed raw pork stored over ready to eat sausage in walk in cooler. Corrected On Site.
- Observed insect control device installed over food preparation area. In front to go area, and back food prep area near prep sink.
- Critical - Observed insecticide/rodenticide use not in compliance with regulations. Observed can of "raid" stored on countertop in back of establishment.
- Critical - Observed missing/inaccurate/damaged gauges on dishmachine. Dishmachine guage not functioning.
- Critical - Observed no conspicuously located thermometer in holding unit. Next to office.
- Critical - Observed potentially hazardous food not held at 135 degrees Fahrenheit or above. Pork and beans on frontline temped under 135of. Products were not in the process of preparation or cooling. Operator was advised to and did reheat products to 165of and hot hold at 135of. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Buttermilk in walk in cooler operator stated that product was opened from manufacture seal the day before yesterday.
- Observed single use items stored on raw wood on frontline.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Observed plastic (black) utensils upfront stored in a container with handles facing in different directions that would have possibly allowed for them to be contaminated when someone grabbed them. Corrected On Site.
- Critical - Observed unwashed tomatoes stored directly above ready-to-eat open container of lettuce in walk in cooler. Corrected On Site.
- Observed wet wiping cloth not stored in sanitizing solution between uses. Stored on kitchen countertop. Corrected On Site.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
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11/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/1/2012 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked green bean temped at 134 F, and was temped at 124 F an hour later
- Critical - Observed an open beverage container on a food preparation table / at drive-thru Repeat Violation. Observed 10-26-11, 2-28-12
- Observed employee with no hair restraint. Repeat Violation. Observed 10-26-11, 2-28-12
- Critical - Observed encrusted material on can opener. Repeat Violation. Observed 10-26-11, 2-28-12
- Critical - Observed food being cooled by nonapproved method. Bucket of green bean was covered during cooling in WIC
- Critical - Observed location of designated employee eating, drinking, or smoking area causing possible cross-contamination. / employee drink cups stored on food prep table/counterin kitchen and front line Repeat Violation. Observed 10-26-11, 2-28-12
- Critical - Observed trays of buns stored unprotected on the back door patio. The patio has a covered roof with open space at all other 3 sides.
- Critical - Observed unwashed fruits/vegetables stored above a pan of cooked corn, in walk-in cooler
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. / cooked rib, wings, chicken were 115 F, stored in Cambro type holding coolers at service line / Repeat Violation. Observed 10-26-11, 2-28-12
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2/28/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 08A-17-1 Observed an unprotected ice machine in a customer/nonsecure area / newly installed ice machine at outside patio
- Critical - Violation: 17-07-1 No chlorine chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Violation: 25-04-1 Observed single-service items stored on floor. / inside back patio storage shed
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10/27/2011 | Routine - Food | Call Back - Complied |
- Critical - Handwash sink not accessible for employee use at all times. / kitchen handsink blocked by stacks of plastic buckets and dirty food pans Corrected On Site.
- Critical - No chlorine chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit. / in kitchen
- No suitable facilities provided to store employee clothing and other possessions. / observed an apron stored on rack with food items in kitchen Corrected On Site.
- Critical - Observed an unprotected ice machine in a customer/nonsecure area / newly installed ice machine at outside patio
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed employee with no hair restraint. / 2 male employees working with exposed food at frontline and in kitchen.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food being cooled by nonapproved method. / Bulk re-preped chicken and pulled pork are putted back in 5 gallon plastic buckets for ambient cooling
- Critical - Observed food stored in a prohibited area. / Observed boxes of ribs stored at the outdoor patio
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. / boxes of raw beef next to container of cooked corns, in walk-in cooler, also bags of raw beef stored next to ready-to-eat food, in walk-in cooler
- Critical - Observed location of designated employee eating, drinking, or smoking area causing possible cross-contamination. / Observed employee drink cup on food preparation table, on soda syrup boxes, in kitchen and frontline
- Critical - Observed oil containers stored on kitchen floor.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / Buckets of pulled chicken and pork in walk-in cooler / This violation must be corrected by : 10-27-11.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / potentially hazardous batter temped at 80 F, by fryers This violation must be corrected by : 10-27-11.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / potentially hazardous cheese temped at 50 F, at kitchen prep table, outside office This violation must be corrected by : 10-27-11.
- Observed single-service items stored on floor. / inside back patio storage shed
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. / briskets temped 130 F, chicken at 120 F, ribs at 115 F, pulled pork at 120 F, this products all stored in plastic Cambro type catering style holding boxes This violation must be corrected by : 10-27-11.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. / Manager states that cooked briskets are reheated to 145 F for hot holding, This violation must be corrected by : 10-27-11.
- Critical - Self-service lemon wedges not provided with proper dispensing utensils. At drink stations/ Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. / bulk flour and sugar containers in kitchen
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10/26/2011 | Routine - Food | Warning Issued |
- Critical - No handwashing sign provided at a handsink used by food employees. / Stating employees must wash hands before returning to work / in kitchen and employee restrooms / Corrected On Site.
- Observed no child labor law poster. / Operator states that establishment does employ workers under 18 years old
- Critical - Required consumer advisory for raw/undercooked animal food not provided. / Establishment is offering undercooked prime rib cooked to 130 F only.
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4/4/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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