- Basic - Clean knives/utensils stored in crevices between equipment. Knife on the cook's line. **Corrected On-Site**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Observed the chef do this in the kitchen.
- Basic - Pizza peel stored on top of soiled oven between uses.
- Basic - Plastic used to line nonfood-contact shelves. This hinder air circulation in the walk-in cooler for proper temperature control and cooling.
- Basic - Stored food not covered in walk-in cooler. Observed raw chicken, tortellini, stuffed artichokes, prepped onions, margarine, ricotta cheese and cut tomatoes not covered in the walk-in cooler.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. All PH food in the cook's line Bain Marie cooler. Food was moved to the walk-in cooler.
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed the cook do this. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Employee washed hands with no soap. Observed the cook do this. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed 4 made-up pizzas on a speed rack next to the pizza oven at 74-75°. **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 and the time removed from temperature control cannot be determined. See stop sale. Pizza for by the slice. Operator placed time mark at pizza. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.raw chicken over cooked beans and olives in the walk-in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer. Raw chicken stored in the same container with packaged clams in a reach-in freezer. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook handling delivered boxes then go into the walk-in cooler and handle a raw artichoke without changing gloves. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cook's line Bain Marie cooler.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at the front counter and by the dish washing area. **Corrected On-Site**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Cook's line Bain Marie 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. Cooked eggplant, cooked pastas, sauces and lasagne in the walk-in cooler. Did not observe any date marking in use.
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09/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed small wares stored in a soiled container.
- Basic - Hood soiled with accumulated grease. **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris on the cook's line.
- Basic - Wall soiled with accumulated grease under the prep table by the floor mixer.
- 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. 3/4 of a cheese pizza for pizza by the slice. Operator put a time mark by the pizza. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance inside the dish machine .
- Intermediate - Clam/mussel/oyster tags not marked with last date served. Top neck clam tags. **Repeat Violation**
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Lasagne in the primary reach-in freezer. **Corrected On-Site** **Repeat Violation**
- Intermediate - Slicer blade guard soiled with old food debris.
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5/6/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Pots and plastic containers.
- Basic - Hood soiled with accumulated grease.
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Above coffee and soda machines.
- Basic - Reach-in cooler gasket torn/in disrepair. Right hand door of the pizza prep cooler. Right hand door of the milk, beer and wine cooler.
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Chicken stock
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- 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. Chicken stock in the walk- in cooler.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Clam/mussel/oyster tags not marked with last date served. Fresh clam tags.
- Intermediate - Employee used handwash sink as a dump sink.observed ice in the hand sink near the dish machine.
- Intermediate - No soap provided at handwash sink. By the dish machine. **Corrected On-Site**
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Lasagne **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Chicken stock in the walk-in cooler
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Chicken stock in the walk-in cooler.
- Intermediate - Potentially hazardous (time/temperature control for safety) food not stirred while cooling. Chicken stock in the walk-in cooler
- Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle on a bottom rack on the cooks line. **Corrected On-Site**
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2/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Used for sugar.
- Basic - Equipment in poor repair. Chest freezer.
- Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Bain Marie cooler on the cooks line.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site**
- 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. Marinara sauce in the walkin cooler.
- 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. Marinara sauce in the walkin cooler
- 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. Pizza by the slice. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Degreaser **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin at the soda machine.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- 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.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Employee used handwash sink as a dump sink by the dish machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front punter handsink **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Marinara sauce in the walkin cooler.
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Spray bottle containing toxic substance not labeled. Degreaser
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9/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.Ice scoop stored on top of ice machine **Corrected On-Site**
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. **Corrected On-Site**
- No mop sink or curbed cleaning facility provided.mop sink blocked by table **Admin Complaint**
- No suitable facilities provided to store employee clothing and other possessions.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. **Admin Complaint**
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. **Corrected On-Site**
- Observed employee with no hair restraint.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
- Critical - Observed establishment utilizing time as a public health control without having written procedures. **Admin Complaint**
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Reach in freezer
- Observed gaskets/seals on cold holding unit in poor repair.Reach in cooler by cook line and reach in freezer
- Observed grease accumulated under cooking equipment.
- Critical - Observed handwash sink used for purposes other than handwashing. **Admin Complaint**
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Fresh garlic oil at warm room temperature- corrective action in walk in cooler
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Observed residue build-up on nonfood-contact surface. Storage shelve area by cook line
- Observed ripped/worn tin foil used as shelf cover. Unclean cardboard used as shelve core for cups and small bowls
- Critical - Observed soiled reach-in cooler gaskets.reach in freezer gasket
- Critical - Observed torn packages/bags of food exposing the contents to contamination.flour
- Critical - Observed toxic item stored by food.Pink chemical solution by sauce by cook line
- Critical - Observed uncovered food in holding unit/dry storage area. Several food in tall reach in freezer and walk in cooler
- Critical - Observed unlabeled spray bottle. Pink liquid
- Observed utensils stored in crevices between equipment.
- Critical - Observed warewashing machine - clean dish exit blocked by table
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Soup in hot holding at 126?f - corrective action reheated
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.lasagna,pasta and sauce in walk in cooler
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.oil **Admin Complaint**
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12/13/2012 | Complaint Full | Administrative complaint recommended |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - No handwashing sign provided at a handsink used by food employees. Restrooms
- Critical - Observed interior of reach-in freezer ( large white freezer) soiled with accumulation of food residue.
- Observed open dumpster lid.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area. Reach in cooler
- Wiping cloth not air-dried in a manner to prevent contamination of food equipment, utensils, linens, single-serve and single-use articles.
- Critical - Working containers of food removed from original container not identified by common name. Oil
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8/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Mop sink obstructed-
- Critical - No thermometer provided to measure temperature of food product. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter at 65 * F- Corrective action on iced bain marie and in walk in cooler
- Observed residue build-up on nonfood-contact surface. Utensils holder
- Observed single-service articles improperly stored.By restroom Corrected On Site.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Flour Corrected On Site.
- Plumbing system improperly repaired. Three compartment sink-
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site. Provided form HR 5022-090 to operator
- Critical - Working containers of food removed from original container not identified by common name. Oil Corrected On Site.
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4/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed establishment utilizing time as a public health control without having written procedures.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked Pasta at 46* F- Corrective action- In reach in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken At 58* F- Corrective action- Cooked-
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Flour-
- Critical - Observed uncovered food in holding unit/dry storage area. Bread dirrectly on shelve without cover-
- Plumbing system in disrepair. Three compartment sink faucet-
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit Corrective action in reach in cooler
- Critical - Working containers of food removed from original container not identified by common name. Oil- Repeat Violation.
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12/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. sliced meats Corrected On Site. sliced meats andd other items no date markings 6/27/11
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name. oil Corrected On Site.
- Violation: 10-04-1 In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop on top of unclean ice machine Corrected On Site. ice scoop again on unclean ice machine 6/27/11
- Critical - Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Violation: 15-30-1 Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. rusted
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. ice machine
- Violation: 37-12-1 Ceiling not smooth and easily cleanable.
- Violation: 37-18-1 Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Violation: 53A-19-1 Observed expired Food Manager Certification. This violation must be corrected by : 6/27/11.
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6/27/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Carbon dioxide/helium tanks not adequately secured. co2 tank by mixer
- Ceiling not smooth and easily cleanable.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. silverware Corrected On Site.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. operator will use 3 compartment sink
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop on top of unclean ice machine 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 build-up of food debris, dust or dirt on nonfood-contact surface. ice machine
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed expired Food Manager Certification. This violation must be corrected by : 6/27/11.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. sliced meats Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over seafood walk in cooler Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. flour dry storage Corrected On Site.
- Critical - Observed unlabeled spray bottle. green liquid Corrected On Site.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. rusted
- Critical - Working containers of food removed from original container not identified by common name. oil Corrected On Site.
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4/27/2011 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked eggplant.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit reachin cooler pizza station, pineapple,mushroom and garlic in oil 46 degrees. Corrected On Site.Operater reconfigered reachin cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit reachin cooler by soda machine milk and butter. Corrected On Site.Moved PHF to working cooler.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures RIC by soda machine.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands when touching ready to eat food.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure waitress putting pepproni on pizza without gloves.
- Critical. Observed soil buildup inside ice bin soda machine. Corrected On Site.
- Observed residue build-up on nonfood-contact surface reachin cooler doors,pizza line.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored in dirty container. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions front counter. Corrected On Site.
- Ceiling not smooth and easily cleanable.
- Critical. Observed toxic item improperly stored by SS items.
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11/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/2/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked - various foods
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Various foods in walkin cooler. Repeat Violation.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site.
- Critical. Observed food stored in a prohibited area - dough in container on top of trash can. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation - raw fish next to raw beef in reachin cooler in kitchen.
- Critical. Observed raw animal food stored over cooked food - raw beef over cooked sauce in reachin cooler in kitchen. Repeat Violation.
- Critical. Observed food stored on floor - olive oil in prep area. Corrected On Site. Repeat Violation.
- Critical. Observed food stored on floor - salmon Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area - various foods in walkin cooler. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands before putting on clothes. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site. Repeat Violation.
- Observed gaskets/seals on cold holding unit in poor repair - gaskets missing for flip top cooler in kitchen. Repeat Violation.
- Observed single-use containers (boxes and/or cans) reused for the storage of food - reusing egg crates to drain oil of egg plant.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.No sanitizer used.
- Rinse solution not clean.
- Wash solution not clean.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Food-contact surfaces not cleaned after being contaminationed. Observed cook cut raw chicken on cutting board ,mthen wipe the board with a soiled wet wiping cloth.
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted, soiled material on slicer. Repeat Violation.
- Critical. Observed buildup of slime on soda dispensing nozzles. Corrected On Site. Repeat Violation.
- Critical. Observed interior of reachin freezer soiled with accumulation of food residue. Repeat Violation.
- Critical. Observed interior of flip top cooler soiled with accumulation of food residue.
- Observed build-up of grease on nonfood-contact surface - hood filters in kitchen.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface - outside of reachin cooler in prep area.
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site. Repeat Violation.
- Critical. No handwashing sign provided at a handsink used by food employees - next to 3 compartment sink.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site. Repeat Violation.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site. Repeat Violation.
- Observed food debris accumulated on kitchen floor - in kitchen.
- Observed attached equipment soiled with accumulated grease - hood.
- Lights missing the proper shield, sleeve coatings or covers in kitchen.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 5/30/10.
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3/30/2010 | Routine - Food | Warning Issued |
- Critical. Observed raw animal food stored over cooked food. Corrected On Site.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knives between equipment. Corrected On Site.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Observed build-up of grease on nonfood-contact surface. Stove
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Shelves.
- Ceiling tile missing. Vent cover.
- Observed wall soiled with accumulated food debris. Beside steam table.
- Observed wall soiled with accumulated food debris. Beside slicer.
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9/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/29/2009 | Routine - Food | Call Back - Complied |
| No report available. | 12/1/2008 | Routine - Food | Warning Issued |
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