- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. The faucet at server station dump sink, ice scoop holder solid at server station. Hand wash sink solid by dish washing area. Exterior of alto sham soild. Sprayer hose soiled at 2 compartment sink. Soap dispenser solid in rear prep area. Top of dish machine solid. **Corrected On-Site** **Warning**
- Basic - Build-up of grease on nonfood-contact surface. Fryers. **Warning**
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Napkins In dry storage area. **Corrected On-Site** **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in freezer. Bolongese sauce, Alfredo sauce, and meatballs. **Warning**
- Basic - Ceiling tile missing. Near walk in cooler. **Corrected On-Site** **Warning**
- Basic - Coffee filters not stored in a protected manner to prevent contamination. Drink station **Corrected On-Site** **Warning**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. In service area and bar area. **Warning**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Clothing by take out containers in dry storage. **Corrected On-Site** **Warning**
- Basic - Equipment in poor repair. Door in disrepair in walk in freezer. Door handle in disrepair on cabinet under grill on cook line. Hood filter missing. **Warning**
- Basic - Food storage container/container lid cracked or broken. **Corrected On-Site** **Warning**
- Basic - Food stored in holding unit not covered. Pasta, lemons, butter uncovered at walk in cooler. Pine nuts uncovered in dry storage. **Corrected On-Site** **Warning**
- Basic - Grease accumulated under cooking equipment. Walk in cooler floor under shelving soiled. Floor near dry storage room soiled. **Warning**
- Basic - Hood soiled with accumulated dust. Rear prep area and front cook line near oven. **Warning**
- Basic - In-use knife/knives stored in crack between equipment and wall. **Corrected On-Site** **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. At flour container. **Corrected On-Site** **Warning**
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs touching dirty exterior of alto sham. **Corrected On-Site** **Warning**
- Basic - Old food stuck to clean dishware/utensils. **Corrected On-Site** **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. At Kaira cooler at cook line. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. Dry storage and take out area. **Corrected On-Site** **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Stove top in cool line and rear prep area. Gaskets solid at Kaira cooler at cook line. Soda gun holster solid at bar. **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site** **Warning**
- High Priority - Container of medicine improperly stored. Next to utensils in drink station. **Corrected On-Site** **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For salmon. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw sausage over cooked potatoes in walk in cooler. Raw shrimp over sauces and scallops over mussels at make table. **Corrected On-Site** **Warning**
- High Priority - Small flying insects in bar area and rear prep area. **Repeat Violation** **Warning**
- High Priority - Toxic substance/chemical stored by or with single-service items. Burn spray by food storage bags in dry storage. **Corrected On-Site** **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Over 100 ppm. Corrected on sight to Quat 400ppm. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior and exterior of the ice machine. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Walk-in cooler shelves soiled with food debris. **Warning**
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11/10/2014 | Routine - Food | Warning Issued |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Line pans near the dish machine.
- Basic - Equipment in poor repair. The walk-in freezer door needs repairs.
- Basic - No handwashing sign provided at a hand sink used by food employees. The hand wash sign is worn out at the hand sink in the prep area.
- Basic - Nonfood-contact equipment in poor repair. A salad cooler door falls off when opened on the cook's line.
- Basic - Waste line missing at soda gun holster. Observed no soda gun holster or waste line for the soda gun at the bar.
- Basic - Wiping cloth sanitizing solution stored on the floor on the cooks line. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. All TCS food in the salad reach-in cooler on the cook's line.
- High Priority - Live, small flying insects in the ware washing area. Observed small flies under the sprayer hose area by the dish machine.
- Intermediate - Encrusted, soiled material on slicer. Dried cheese remnants on the meat slicer and no one used it today.
- 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. The salad reach-in cooler on the cook's line.
- Intermediate - Spray bottle containing toxic substance not labeled. Observed 2 at the mop sink.
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5/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Cookline **Corrected On-Site**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cut tomatoes, sausage, cheeses, pasta chicken and cooked onions at 48-61°f on the pizza station open top reach in cooler. Cut tomatoes, spinach, beef, poultry, butter, peppers, mushrooms and broccoli at 56-58°f on the cookline open top reach in cooler next to grill Mozzarella, cut tomatoes, ble cheese, cut lettuce,and spinachs at 46-56°f on the open top salad reach in cooler. Operator instructed to ice down the food or use time in lieu of temperature. **Admin Complaint** **Repeat Violation**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter at 61°f on the coffee station, iced down
- 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. Prosciutto. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pasta, sausage, chicken at 48°f in overloaded containers at the cookline open top reach in coolers. Operator instructed to ice down the food or use time in lieu of temperature.
- High Priority - Small flying insects in bar area.
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Prep 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. Pizza station and cookline open top reach in coolers. **Admin Complaint** **Repeat Violation**
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11/26/2013 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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6/21/2013 | Routine - Food | Admin. Complaint Callback Complied |
- No Violations Were Observed
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5/3/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Ceiling tile missing. Over the dish machine
- Basic - Employee wearing soiled apron. Cook line **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Flour. **Corrected On-Site**
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Soiled dry wiping cloth in use. Cookline. **Corrected On-Site** **Repeat Violation**
- High Priority - Live, small flying insects in food preparation area. Front cookline, warewashing area. **Admin Complaint** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese, ham, chicken, beans, seafood, sausages in the open top reach in coolers at the front cookline and pizza station. Less than 6 h out of temperature. operator will implement time control for all the open tables on the front line. written procedures were provided to the operator. **Admin Complaint** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw meat over cooked vegetables in the walk in cooler. **Corrected On-Site** **Repeat Violation**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Touching dirty apron then handling food.cookline. **Corrected On-Site** **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Steel polisher, glass cleaner inside bar hand sink. **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. Open top of the front cook line reach in coolers. **Admin Complaint** **Repeat Violation**
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2/27/2013 | Routine - Food | Administrative complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline open top reach in cooler (counter). potentially hazardous food must not be held in this unit until proper temperature can be maintained. Observed counter cook line reach in coolers incapable of maintain proper temperatures. 12/03/12
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline opentop reach in cooler. potentially hazardous food must not be held in this unit until proper temperature can be maintained. Observed cook line reach in coolers incapable of maintain proper temperatures. 12/03/12
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. mashed potatoes, salmon, beef in the cookline open top reach in cooler. less than 4h out of temperature. Corrected On Site. using time in lieu of temperature. Observed mushrooms, cheese, mashed potatoes at 48-52?F in the cook line open top reach in coolers. 12/03/12. Operator instructed to discard the food after 4h of being out of temperature.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. seafood, chicken, plant foods in the cookline open top reach in cooler (counter). less than 4h out of temperature according to PIC. operator instructed to discard the food after 4h. using time in lieu of temperature. Corrected On Site. Observed cheese, poultry, plant foods, sausages at 47-56?F in this units. 12/03/12. Operator instructed to discard the food after 4h of being out of temperature.
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12/3/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline open top reach in cooler (counter). potentially hazardous food must not be held in this unit until proper temperature can be maintained.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline opentop reach in cooler. potentially hazardous food must not be held in this unit until proper temperature can be maintained.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. pizza station reach in cooler. potentially hazardous food must not be held in this unit until proper temperature can be maintained.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked onions, peppers, sausage at room temperature in the cooling cart at the prep area, more than 2h according to PIC. Corrected On Site. reheated to 165 degrees fahrenheit
- Floors not maintained smooth and durable. cookline.
- Critical - Hand wash sink lacking proper hand drying provisions. back prep area.
- Critical - Hand wash sink lacking proper hand drying provisions. cookline.
- Critical - Handwashing cleanser lacking at handwashing lavatory. cookline.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Repeat Violation.
- Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. bain marie.
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees. women's restroom. Repeat Violation.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cookline. Corrected On Site. gloves.
- Observed build-up of grease on nonfood-contact surface. cookline equipment
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing tasks at the cookline.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer. Repeat Violation.
- Observed floor area(s) covered with standing water. cookline.
- Observed food debris accumulated on kitchen floor. Repeat Violation.
- Critical - Observed food stored on floor. walk in freezer
- Observed grease accumulated under cooking equipment.
- Critical - Observed handwash sink used for purposes other than handwashing. floor squeegies inside back prep area handsink.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. cookline.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. cookline. Repeat Violation.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. cookline
- Critical - Observed live small flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. mashed potatoes, salmon, beef in the cookline open top reach in cooler. less than 4h out of temperature. Corrected On Site. using time in lieu of temperature.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. poultry, seafood, pasta, plant foods in the pizza station reach in cooler. less than 4h out of temperature according to PIC, operator instructed to discard the food after 4h. using time in lieu of temperature.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. seafood, chicken, plant foods in the cookline open top reach in cooler (counter). less than 4h out of temperature according to PIC. operator instructed to discard the food after 4h. using time in lieu of temperature. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw eggs over pickles , bread in the walk in cooler. Repeat Violation.
- Observed reach-in cooler gasket torn/in disrepair. cookline. Repeat Violation.
- Critical - Observed soil residue in storage containers. flour, bread crumbs bins in back prep area.
- Observed soiled dry wiping cloth in use. cookline.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. sauces om the bain marie. Corrected On Site. discarded.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. cookline. Corrected On Site. Repeat Violation.
- Wall not smooth and easily cleanable. cookline next to hand sink.
- Wet wiping cloth not stored in sanitizing solution between uses. cookline
- Critical - Working containers of food removed from original container not identified by common name. flour in back prep area. Repeat Violation.
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9/24/2012 | Routine - Food | Warning Issued |
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Repeat Violation.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. flour.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. ice scoop. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. women's restroom.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen shelves.
- Critical - Observed employees using same utensil to handle raw, cooked product and soiled items. cookline. Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer.
- Observed food debris accumulated on kitchen floor. under equipment. Repeat Violation.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. Corrected On Site.
- Observed open dumpster lid, lids in disrepair. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw eggs over vegetables in the walk in cooler. Corrected On Site.
- Observed reach in cooler gasket torn/in disrepair. cookline. Repeat Violation.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. cookline.
- Critical - Working containers of food removed from original container not identified by common name. flour.
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5/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Outside storage area clean, enclosure properly constructed
- Outside storage area clean, enclosure properly constructed
- Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
- Floors properly constructed, clean, drained, coved
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Please see inspection report for more details.
- Please see inspection report for more details.
- Plumbing installed and maintained
- Critical - Presence of insects/rodents. Animals prohibited
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12/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Reach inns, cooks line. A/C technician on premises, work in progress.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.Plant food, cooks line. Corrected On Site.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed equipment in poor repair.Broken and bended Plastic and stainless container's with lids.
- Observed floor area(s) covered with standing water.Diswasher area.
- Observed grease on the ground and/or pad around grease receptacle.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.Chicken over fish, cooks line. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of water. Cooks line.
- Critical - Observed missing/inaccurate/damaged gauges on dishmachine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation. Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.
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5/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. cookline
- Critical. Observed utensils stored behind garbage can allowing for cross contamination. dirty utensils due to spills. in kitchen Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- 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. cell phone / ready-to-eat foods Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves Corrected On Site.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Waste line missing at soda gun holster. bar
- Critical. Hand wash sink lacking proper hand drying provisions. kitchen Corrected On Site.
- Observed dumpster overflowing garbage.
- Observed open dumpster lid.
- Observed floor area(s) covered with standing water. by walk-in cooler Corrected On Site.
- Critical. Observed obstructed exits, stairs, hallways or egress. backdoor blocked by boxes/cartons/garbage. For reporting purposes only. Corrected On Site.
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12/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No conspicuously located thermometer in holding unit. Corrected On Site.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed cutting board grooved/pitted and no longer cleanable, cook's line.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces, salad section . For reporting purposes only.
- Observed walk-in cooler and frezer gaskets torn/in disrepair.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment. Corrected On Site.
- Clean wiping cloth not properly stored.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed soil residue in storage containers.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed encrusted material on can opener. Corrected On Site.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue, cook's line.
- Observed build-up of food debris, dust or dirt under cook's line equipment.
- Critical. Observed interior of handwash sinks and faucets with mildew build up.
- Observed grease accumulated under cooking equipment.
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4/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No conspicuously located thermometer in holding unit. Corrected On Site.
- Equipment or utensils not designed or constructed in a durable manner.shelves
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.plates Corrected On Site.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed floor area(s) covered with standing water.
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11/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/21/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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