- Basic - Bathroom door not self-closing. Woman's restroom
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Faucet/handle missing at plumbing fixture. Hot water faucet at servers sink
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Lime scale build-up inside ice machine.
- Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Bed in dry storage closet with reach in freezer
- Basic - Objectionable odor in establishment. Grease trap
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Noddles 47°F, iced down
- 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 - Hot water not provided/shut off at employee handwash sink. Servers station
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Repeat Violation**
- Intermediate - Soil residue in food storage containers. Flour
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10/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
08/22/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Bowl in sugar container.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of microwave, grill, coolers, freezers, small appliances.
- Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation**
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Screw top bottle.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. A back prep table.
- Basic - Employee eating in a food preparation or other restricted area. Eating in kitchen at back prep table, and front cook line.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Multiple items on back dry storage shelf. **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- Basic - Grease accumulated under cooking equipment.
- Basic - Hole in wall. Throughout.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**
- Basic - In-use tongs stored on oven door handle.
- 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. Nuts on cook line.
- Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Bed in office. No direct exterior door.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Multiple reach-in coolers.
- Basic - Objectionable odor in establishment. From grease trap on cook line.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Single-service articles not stored inverted or protected from contamination. Cook line shelves. **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets. Cook line.
- Basic - Stored food not covered in walk-in cooler. Multiple in various coolers.
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Repeat Violation**
- Basic - Wall soiled with accumulated food debris. Throughout kitchen. **Repeat Violation**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Repeat Violation**
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Repeat Violation**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. **Repeat Violation**
- High Priority - Employee washed hands with no soap.
- High Priority - No air gap present between water supply inlet and flood rim of equipment/sink. Spray hose at 3 comp sink. **Repeat Violation**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Multiple throughout.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Garlic in oil 81°, chicken 64°, eggs 75° all on counter. Sprouts 46° in reach-in cooler.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Handwash sink not accessible for employee use at all times. Strainer in sink at front servers area. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Required employee training expired for some 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. Cook line.
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5/15/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Bed set up in dry storage room/ office **Warning**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Coats and phones stored with food **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Warning**
- Basic - Objectionable odor in establishment. **Warning**
- Basic - Outer openings not protected with self-closing doors. **Warning**
- Basic - Plumbing system in disrepair. Grease trap in disrepair **Warning**
- Basic - Self-closing device on bathroom door disconnected/broken. Womens **Warning**
- Basic - Unnecessary items on the premise. Bed in dry storage/ office with food **Warning**
- Basic - Wall soiled with accumulated food debris. Throughout kitchen **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. **Warning**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Warning**
- High Priority - Small flying insects in kitchen area. **Warning**
- 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. **Warning**
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2/18/2014 | Routine - Food | Call Back - Complied |
- Basic - Bed set up in dry storage room/ office **Warning**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Warning**
- Basic - Cardboard used to line food-contact shelves. Reach in freezers **Warning**
- Basic - Clean equipment stored on floor.can opener **Warning**
- Basic - Cloth used as a food-contact surface. Covering cut veggies in reach n cooler **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
- Basic - Current Hotel and Restaurant license not displayed. **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Coats and phones stored with food **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Food stored on floor. Oil **Warning**
- Basic - Grease accumulated on kitchen floor. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Back kitchen by 3 compartment sink **Warning**
- Basic - Mop/service sink not accessible **Warning**
- Basic - No Heimlich maneuver/choking sign posted. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Objectionable odor in establishment. **Warning**
- Basic - Outer openings not protected with self-closing doors. **Warning**
- Basic - Plumbing system in disrepair. Grease trap in disrepair **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Warning**
- Basic - Reuse of single-service articles. **Warning**
- Basic - Self-closing device on bathroom door disconnected/broken. Womens **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. Take out boxes **Warning**
- Basic - Single-service items stored on floor. **Warning**
- Basic - Soil residue build-up on EVERY piece of equipment in kitchen including cooking equipment, shelves, reach in coolers, tables **Warning**
- Basic - Unnecessary items on the premise. Bed in dry storage/ office with food **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- Basic - Wall soiled with accumulated food debris. Throughout kitchen **Warning**
- Basic - Working container of food not labeled in English. Some **Warning**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. **Warning**
- 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** **Warning**
- High Priority - Employee washed hands with cold water. **Warning**
- High Priority - Employee washed hands with no soap. **Warning**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. **Warning**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Sitting on counter **Warning**
- High Priority - Rodent bait not contained in a covered, tamper-resistant bait station. Under grill **Warning**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Warning**
- High Priority - Small flying insects in kitchen area. **Warning**
- High Priority - Spray hose at dish sink lower than flood rim of sink. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. 3 compartment sink **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Servers area **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No soap provided at handwash sink. Back prep **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. **Warning**
- 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. **Warning**
- Intermediate - Soil residue in food storage containers. **Warning**
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12/18/2013 | Routine - Food | Warning Issued |
- Basic - Bathroom facility in disrepair. Light not working in women's restroom
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food storage container/container lid cracked or broken. Under table next to dishmachine
- Basic - Food stored in holding unit not covered. Sauce in reach in cooler across from woks
- Basic - Food stored on floor. Bag of onions, near back exit
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Sugar bin
- Basic - Single-service articles not stored inverted or protected from contamination. To go boxes on cookline
- Basic - Wall soiled with accumulated black debris in dishwashing area. Three compartment sink
- 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.
- High Priority - Displayed food not properly protected from contamination. Noodles on cookline
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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 chicken
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4/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.cos.Set up sink sani.dip
- Food-contact surface not smooth and easily cleanable.Observed cardboard used for shelf liners in reach in cooler.
- Lights missing the proper shield, sleeve coatings or covers.food preparation area of kitchen.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.pan on bottom shelf of stainless table.
- Observed build-up of grease on nonfood-contact surface.Between reach in coolers.
- Observed employee with no hair restraint.
- Observed gaskets with slimy/mold-like build-up. Reach in coolers.
- Observed grease accumulated on kitchen floor.
- Observed grease accumulated under cooking equipment.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.sugar storage.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Throughout.
- Critical - Observed uncovered food in holding unit/dry storage area.Sauce in the reach in cooler.
- Observed wall soiled with accumulated black debris in dishwashing area.
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11/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. plastic food container above three compartment sink
- Critical - Hand wash sink lacking proper hand drying provisions. back kitchen
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs on oven handle
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. silver across fRom microwave
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue. across from dishmachine
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. bean sprouts, 46f, reach in cooler Corrected On Site. chillec
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over raw pork in reach in cooler across from dishmachine
- Observed single-service articles improperly stored. to go cartons not inverted, cookline
- Critical - Observed uncovered food in holding unit/dry storage area. in reach in freezer across from three compartment sink
- Observed wall soiled with accumulated black debris in dishwashing area.
- Wet wiping cloth not stored in sanitizing solution between uses. on counter of cookline
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4/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable.,under dishwasher
- Critical - Handsink by dishwasher lacking paper towels
- Observed build-up of food debris--on cart next to icemachine
- Critical - Observed buildup of slime in the interior of ice machine...backsplash panel
- Observed employee with no hair restraint.
- Observed grease accumulated on kitchen floor...near mopsink
- Observed grease accumulated under cooking equipment.,under woks line
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue...produce cooler by dishwasher and cooler holding eggs
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue...drystorage room
- Critical - Observed live flies in kitchen...neear rear kitchen area
- Critical - Observed the accumulation of dead or trapped insects in kitchen ceiling light shields
- Observed wall soiled with accumulated grease...behind grease trap by dishwasher
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9/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Critical - No handwashing sign provided at a handsink used by food employees. next to three compartment sink
- Critical - Observed handwash sink used for purposes other than handwashing. dumping drinks
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue. across from dishmachine
- Observed old labels stuck to food containers after cleaning.
- Observed single-service articles improperly stored.
- Critical - Observed unlabeled spray bottle.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Working containers of food removed from original container not identified by common name. flour
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6/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Both bathrooms not enclosed with tight-fitting, self-closing doors.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Handwash sink not accessible for employee use at all times. both handsinks blocked. Front handsink blocked by rolling cart and glass rack and cooler on table. Back handsink blocked by table, boxes and trashcan.
- Critical - No handwashing sign provided at a handsink used by food employees.both sinks
- Critical - Observed an beverage container on a food preparation table or over/next to clean equipment/utensils. by 3 compartment sink.
- Critical - Observed cloth used as a food-contact surface. under cutting board
- Critical - Observed cloth used as a food-contact surface.on vegetables
- Critical - Observed condiments stored in unapproved dispensers. open containers reserved to customers.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves Corrected On Site.
- Observed employees with no hair restraint.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. manually washing dishes and not sanitizing.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. rinsing hands in 3 compartment sink Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice spoons
- Observed nonfood-grade containers used for food storage. using Sterlite containers made for clothing, shoes to store spring rolls in.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. space around back screen door
- Critical - Owner's brother said they dispose of mop/cleaning waste water into 3 compartment sink.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. reading 10 ppm.
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2/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed uncovered food in holding unit/dry storage area. next to eoks, bucket of noodles
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. seasoning
- Observed ice scoop with handle in contact with ice.
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.
- Observed single-service articles improperly stored. to go cartons not inverted
- Critical. Handwash sink not accessible for employee use at all times. blocked by cleaning items, back of kitchen
- Critical. No handwashing sign provided at a handsink used by food employees. back of kitchen
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10/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
10/1/2010 | Routine - Food | Call Back - Complied |
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.--at callback=no sanitizer buckets setup---wet towel on prep counter by dishmachine and on dishmachine shelf attached to machine.
- Critical. Violation: 22-28-1 Observed interior of both reach-in cooler s opposite wok line--foods buildup on bottom shelves, door gaskets, out section of doors/handles.--at callback--outside of doors clean, door gaskets need wiped, inside of left cooler needs wiped.
- Violation: 23-06-1 Observed build-up of food debris--top of dishmachine.
- Violation: 23-06-1 Observed build-up of food debris----cart at right side of icemachine.
- Violation: 23-06-1 Observed build-up of food debris--shelves above coolers--opposite woks.
- Violation: 23-06-1 Observed build-up of food debris--cart opposite icemachine.
- Violation: 24-09-1 Observed clean equipment stored on floor....food tray and cutting board...below knife rack....kitchen.--at callback--food trays stored on floor.
- Violation: 36-13-1 Observed grease accumulated under cooking equipment...under wok line and fryer.
- Violation: 36-15-1 Observed food debris accumulated on kitchen floor...under cart opposite icemachine.
- Violation: 37-05-1 Observed wall soiled with accumulated food debris....by handsink in kitchen...behind dry foods storage containers by mopsink.==at callback, wall behind handsink needs cleaning above and below handsink -wall above dry foods containers needs cleaning.
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6/7/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Working containers of food removed from original container not identified by common name.---dry foods containers not labeled.
- Critical. Observed improper vertical separation of raw animal foods---cooler opposite kitchen t.v...raw chicken stored above raw eggs.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit...rice scoops.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed coolers by dishmachine--bottom shelves need cleaned...and outer doors.
- Critical. Observed interior of both reach-in cooler s opposite wok line--foods buildup on bottom shelves, door gaskets, out section of doors/handles.
- Observed build-up of food debris--top of dishmachine.
- Observed build-up of food debris---top of drystorage containers by greasetrap.
- Observed build-up of food debris--cart opposite icemachine.
- Observed build-up of food debris----cart at right side of icemachine.
- Observed build-up of food debris--shelves above coolers--opposite woks.
- Cleaned and sanitized equipment--reachin cooler pans stored on cardboard on greasetrap.
- Observed clean equipment stored on floor....food tray and cutting board...below knife rack....kitchen.
- Critical. Observed kitchen handsink not clean.
- Critical. Handsink by cashier lacking handsoap.
- Critical. Handsink by 3bay sink lacking paper towels.
- Critical. Observed rodent activity as evidenced by rodent droppings found...8 dry rodent droppings under 3bay sink and 2 dry rodent droppings in water heater closet...notified supervisor.
- Observed grease accumulated under cooking equipment...under wok line and fryer.
- Observed food debris accumulated on kitchen floor...under icemachine.
- Observed food debris accumulated on kitchen floor...under cart opposite icemachine.
- Observed food debris accumulated on kitchen floor...under all equipment opposite wok line.
- Observed wall soiled with accumulated food debris....by handsink in kitchen...behind dry foods storage containers by mopsink.
- Critical. Observed toxic item stored in food preparation area...jar of aspirin stored on shelves with clean plates---left side of dishmachine.
- 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. --operator left employee certification at home.
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3/31/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name...label needs to be rewritten
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit...rice scoops stored in room temperature water.
- Critical. Observed inner-upper section of white microwave soiled.
- Critical. Observed buildup of pink slime in the interior of ice machine......backsplash panel
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue....bottom of produce cooler
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue...coolers opposite woks.
- Observed build-up of food debris under microwaves.
- Observed build-up of food debris, dust or dirt on cart next to icemachine
- Observed build-up of food debris-----shelves above reachin coolers.
- Observed build-up of food debris on underside of reachin cooler door handles---reachin opposite greasetrap at wok area.
- Observed clean tongs stored on oven door.
- Observed clean equipment stored on floor....wok pans stored under woks station on floor.
- Critical. Observed the accumulation of dead or trapped birds, insects, rodents, or other pests, in ceiling light shield in kitchen
- Observed grease accumulated under cooking equipment...under fryers and woks.
- Critical. Current Hotel and Restaurant license not properly displayed.
- No copy of latest inspection report.
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10/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/28/2008 | Routine - Food | Call Back - Complied |
| No report available. | 10/27/2008 | Routine - Food | Warning Issued |
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