- Cleaning Ventilation Systems,
- Items:
- Ventilation system
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed dirty baffle filters in exhaust hood above the cookline. Ventilation equipment must be kept clean. Clean to sight and touch as needed.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed missing handwashing sign for the cookline handsink. Provide a handwashing sign at handsink.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed damaged wall behind the 3 compartment sink. Facilities must be maintained. Repair the wall to provide a smooth and easily cleanable surface.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no thermometers in the food prep and Victory coolers. Provide conspicuous thermometers in both of these coolers.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Observed wiping cloths left ouit on counters when not in use. Store wiping cloths in sanitizing solution when not in use.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
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03/20/2015 | Routine |
- Cleaning, Frequency and Restri
- Comment:
- CLEAN THE WALLS AND EQUIPMENT OF ANY GRIME. REMOVE THE DIRTY CARDBOARD FROM THE SHELVES OF THE CABINETS WHERE THE LARGE MICROWAVE OVEN EXISTS.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Effectiveness
- Comment:
- ALL KITCHEN STAFF MUST WEAR HAIR NETS OR HATS.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- Good Repair and Proper Adjustm
- Locations:
- at the reach-in cooler(s)
- Comment:
- THE GASKETS FOR THE DOORS OF THE REACH-IN COOLER IN THE SOUTHWEST CORNER OF THE KITCHEN ARE STILL TORN AND IN NEED OF REPLACEMENT. THIS IS A REPEAT VIOLATION FROM THE INSPECTION IN MARCH OF THIS YEAR. CORRECT IT IMMEDIATELY.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Handwashing Signage
- Locations:
- Above the Hand wash sink(s)
- Comment:
- PROVIDE A SIGN DIRECTING STAFF TO WASH THEIR HANDS AT THE FRONT HAND SINK ON THE WEST WALL.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- Outer Openings, Protected
- Comment:
- REPAIR THE BACK DOOR SO THAT THE SELF CLOSER MECHANISM CAN CLOSE THE DOOR COMPLETELY.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Repairing
- Locations:
- at the Hand wash sink(s)
- Comment:
- THE BASIN FOR THE FRONT HAND WASH SINK DRAINS SLOWLY. CLEAR OUT THE DRAIN SO THAT BASIN DOES NOT FILL WITH WATER DURING USE.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- System Maintained in Good Repa
- Locations:
- at the 3-compartment sink
- Comment:
- THE WATER LINE TO THE GARBAGE DISPOSAL HAS AN ATMOSPHERIC VACUUM BREAKER (AVB) THAT IS MISSING SOME PARTS. IT LEAKS WATER WHEN THE GARBAGE DISPOSAL IS TURNED ON. REPLACE THE MISSING PARTS OR, REPLACE THE ENTIRE EXISTING AVB WITH A NEW APPROVED ONE.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
09/09/2014 | Routine |
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not accessible
- Corrections:
- Handwashing sinks are to be accessible for use at all times
- Comment:
- ONE HANDWASH SINK HAD UTENSILS STORED IN IT, THE OTHER SINK HAD ITEMS IN FRONT OF IT. MAKE SURE SINKS ARE ACCESSIBLE. CORRECTED BY MOVING ITEMS AWAY FROM HANDWASH SINKS.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
- Good Repair and Proper Adjustm
- Items:
- Equipment components seals
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- 2-DOOR REACH-IN COOLER GASKETS ARE TORN. REPLACE SO THAT THE DOORS CAN SEAL PROPERLY.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- 2-DOOR REACH-IN COOLER HAS SOILED DOORS, GASKETS AND BOTTOM SHELF. WALLS HAVE AREAS THAT ARE SOILED. CLEAN ITEMS AND KEEP CLEAN.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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03/21/2014 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- NO PAPER TOWEL AT THE 2 KITCHEN HANDWASH SINKS OR THE EMPLOYEE BATHROOM SINK. PROVIDE PAPER TOWEL., CORRECTED DURING INSPECTION BY PROVIDING PAPER TOWEL AT ALL HANDWASH SINKS.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
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09/17/2013 | Routine |
- Critical: Working containers, Common Nam
- Items:
- Working containers-toxics degreaser
- Locations:
- Shelf chemical storage
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- Observed two spray bottles containing chemical solution with out a label
- General violation description:
- 7-102.11 - label bottle with the common name of the contained chemical solution. CORRECTION MADE: Observed the two spray bottles are now labeled Bleach Sanitizer and Degreaser.
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09/27/2012 | Routine |
- Critical: Cleaning Procedure
- Items:
- Employee(s)
- Locations:
- Employee(s) Hand wash sink(s)
- Problems:
- Improperly washed hands Washed for less than 20 seconds
- Corrections:
- Hands shall be washed for at least 20 seconds with hot water and soap.
- Comment:
- Observed a food employee(s) performing 20 second hand washing
- General violation description:
- 2-301.12 - yet the hand soap quickly washed away when the hands where lathered under running water washing the soap away after only 3 seconds
- Food Temperature Measuring Dev
- Items:
- Food thermometer(s) probe
- Locations:
- front food prep area
- Problems:
- not available
- Corrections:
- Make available at all times.
- Comment:
- Provide for available use a stab type food thermometer to assure the minimum internal product temperature is maintain for the minimum time needed to assure safe food service or safe food holding for later service.
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Food Temperature Measuring Dev
- Items:
- Thermometer(s) probe
- Locations:
- front food prep area
- Problems:
- Not accurate To the intended range of use
- Corrections:
- Provide thermometer scaled in intended range of use.
- Comment:
- Observed temperature increments exceed the minimum 2*F
- General violation description:
- 4-203.11 - provide a stab type food thermometer marked in temperature increments not to exceed 2*F.
- System Maintained in Good Repa
- Items:
- Plumbing system drain line(s), Plumbing system
- Locations:
- front Hand wash sink(s), drain(s) employee restroom
- Problems:
- Not maintained, Not maintained
- Corrections:
- Maintain in good repair, Maintain in good repair
- Comment:
- i.) Observed two hand wash sinks 24 feet apart, the second sink is not being used caused by a blockage in its drain line. Utilize the near by hand wash sink while the drain line blockage to the second sink can be scheduled for repair. ii.) Observed the toilet tank water running into the bowl
- General violation description:
- 5-205.15 - adjust water inlet valve to shut off completely after each refill.
|
03/07/2012 | Routine Inspection |
| No violation noted during this evaluation. | 08/30/2011 | Routine Inspection |
- Critical: Backflow Prevention Device/Req
- Comment:
- CORRECTION MADE: OBSERVED AN APPROVED ATMOSPHERIC VACUUM BREAKER (A.V.B.) INSTALLED IN BETWEEN THE UTILITY SINK FAUCET AND THE ATTACHED OPEN GARDEN HOSE.
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Cleaning, Frequency/Restrictio
- Comment:
- Correction Made: Observed employee restroom light switch and door panels cleaned to sight and touch.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
|
03/18/2011 | Follow-up |
- Critical: Backflow Prevention Device/Req
- Comment:
- OBSERVED A QUICK DISCONNECT END PIECE WAS MISTAKEN FOR WHAT IS STILL REQUIRED CALL A HOSE BIB VACUUM BREAKER BACK FLOW PREVENTER. INSTALL THE NEEDED BACK FLOW DEVICE ALSO CALLED AN ATMOSPHERIC VACUUM BREAKER IN BETWEEN THE UNPROTECTED UTILITY SINK FAUCET AND THE OPEN GARDEN HOSE. COMPLIANCE WILL BE CHECKED WITH IN 10 DAYS.,
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
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03/09/2011 | Follow-up |
- Critical: Backflow Prevention Device/Req
- Items:
- Backflow prevention backflow/backsiphonage device vacuum breaker
- Locations:
- utility sink faucet
- Problems:
- Not provided
- Corrections:
- Provide additional equipment to meet requirement above.
- Comment:
- OBSERVED AN UNPROTECTED HOSE CONNECTION TO THE UTILITY SINK FAUCET. FIRST INSTALL A SCREW-ON BACK FLOW DEVICE ALSO CALLED AN ATMOSPHERIC VACUUM BREAKER (A.V.B.) THEN ATTACH THE GARDEN HOSE TO THE AVB., ,
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Cleaning Procedure
- Items:
- Employee(s)
- Locations:
- kitchen Food Employee
- Problems:
- Improperly washed hands Washed for less than 20 seconds
- Corrections:
- Hands shall be washed for at least 20 seconds with hot water,soap, and friction.
- Comment:
- OBSERVED EMPLOYEE RINSING OFF SOAP AFTER 3 SECONDS OF HAND LATHERING. CORRECTION MADE: HYGIENIC HAND WASHING OBSERVED FOLLOWING INSTRUCTION. THE FOOD EMPLOYEE: WET HANDS IN HOT WATER, THEN VIGOROUSLY LATHER HANDS FOR 16 SECONDS WITH SOAP, THEN RINSED HANDS CLEAN UNDER WARM RUNNING WATER 20 SECONDS TOTAL TIME
- General violation description:
- 2-301.12 - FOLLOWED BY HAND DRYING WITH SINGLE USE PAPER TOWELING.
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Locations:
- kitchen Food Employee
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- CORRECTION MADE: FOLLOWING INSTRUCTION
- General violation description:
- 2-201.11 - WITH THE AID OF "THE FOOD EMPLOYEE ILLNESS GUIDELINES; ILLNESS SYMPTOMS ACTION GUIDANCE" MATERIAL PROVIDED, THE EMPLOYEES PRESENT ARE AWARE OF THE NAMES OF THE BIG 5 : i) SALMONELLA TYPHI ii) SHIGELLA iii) ESCHERICHIA COLI ("E-COLI") iv) HEPATITIS "A" VIRUS v) NORO VIRUS THE SIGNS AND ILLNESS SYMPTOMS VOMITING, DIARRHEA, JAUNDICE THAT EXCLUDE THEM FROM THE RETAIL FOOD ESTABLISHMENT. SORE THROAT WITH FEVER, INFECTED WOUND AND OR PUSTULAR BOIL THAT RESTRICTS THEM FROM THE FOOD AREA OF THE RETAIL FOOD ESTABLISHMENT. AND PROCEDURES TO REMOVE THE RESTRICTIONS. TO NOTIFY THE PERSON IN CHARGE AND ARE NOW AWARE FOLLOWING DIARRHEA OR VOMITING
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- employee restroom door(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed grease marks and food soil on the both sides of the door panel associated with the handle
- General violation description:
- 6-501.12 - thoroughly clean with increase frequency. ,
- Duties of Person in Charge
- Items:
- Person-in-charge
- Locations:
- kitchen Food Employee
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- CORRECTION MADE: FOLLOWING INSTRUCTION THE EMPLOYEES PRESENT ARE AWARE OF THE MINIMUM INTERNAL PRODUCT TEMPERATURE HELD FOR AT LEAST 15 SECONDS NEEDED TO DESTROY ORGANISMS OF PUBLIC HEALTH CONCERN ARE: 145*F FOR WHOLE MUSCLE MEAT
- General violation description:
- 2-103.11 - BEEF, PORK, 155*F FOR GROUND: BEEF, PORK, 165*F FOR POULTRY AND FOR REHEATING FOODS.
- Where to Wash
- Items:
- Employee washed/rinsed hands
- Locations:
- kitchen Food Employee
- Problems:
- In three compartment sink
- Corrections:
- Hands shall be washed in handsink(s) only.
- Comment:
- CORRECTION MADE: FOLLOWING INSTRUCTION OBSERVED THE FOOD EMPLOYEES USE THE DESIGNATED HAND WASH SINK TO PERFORM HYGIENIC HAND WASHING AND NO LONGER USE THE DISH WASH SINKS.
- General violation description:
- 2-301.15 - FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf)
|
02/23/2011 | Routine Inspection |
- Controlling Pests
- Items:
- Pest(s) flies
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- OBSERVED SEVERAL HOUSE FLIES IN FACILITY THAT PRESUMABLY ENTERED THROUGH THE BACK DOOR THAT WAS PROPPED OPEN AT THE START OF THE INSPECTION. THE PRESENCE OF PESTS MUST BE CONTROLLED IN THE FACILITY. ERADICATE FLIES AND KEEP DOOR CLOSED TO PREVENT THE ENTRY OF FLIES.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- 1. BACK DOOR OBSERVED PROPPED OPEN 2. WHEN CLOSED, OBSERVED A LARGE GAP BETWEEN THE BOTTOM OF THE BACK DOOR AND THE DOOR SILL. DOORS MUST BE KEPT CLOSED AND MUST BE TIGHT FITTING TO PREVENT THE ENTRY OF PESTS. KEEP DOOR CLOSED. INSTALL DOOR SWEEP OR WEATHER STRIPPING AT THE BOTTOM OF THE DOOR TO SEAL THE GAP.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Storing Equip./Uten./Lin./Sing
- Items:
- Single-service/single-use article(s)
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- OBSERVED CASES OF CARRY-OUT PANS AND CONTAINERS STORED ON THE FLOOR. FOOD CONTAINERS MUST BE KEPT UP OFF THE FLOOR BY AT LEAST 6 INCHES TO PREVENT CONTAMINATION FROM PESTS AND WATER FROM CLEANING OR DRAIN BACK-UP. MOVE FOOD CONTAINERS UP OFF THE FLOOR.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
|
08/17/2010 | Routine Inspection |
- Critical: Safe/Unadult./Honestly Present
- Items:
- Food
- Problems:
- Not safe
- Corrections:
- Discard.
- Comment:
- OBSERVED 3 CONTAINERS OF HEAVY CREAM WITH A MANUFACTURER'S DATE OF JANUARY 31-2010. DAIRY PRODUCTS MUST BE USED OR DISCARDED WITHIN 7 DAYS OF THE MANUFACTURER'S DATE IF THE DATE IS NOT SPECIFICALLY LABELED AS A USE-BY DATE. DISCARD CREAM. CORRECTED DURING INSPECTION BY DISCARDING THE CREAM INTO THE TRASH.
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
- Rinsing procedures
- Items:
- Washed equipment/utensil(s)
- Problems:
- Not rinsed After washing and before sanitizing
- Corrections:
- Provide distinct clear water rinse after washing and before sanitizing.
- General violation description:
- 4-603.16 - Washed UTENSILS and EQUIPMENT shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution by using one of the following procedures: (A) Use of a distinct, separate water rinse after washing and before SANITIZING if using: (1) A 3-compartment sink, (2) Alternative manual WAREWASHING EQUIPMENT equivalent to a 3- compartment sink as specified in # 4-301.12(C), or (3) A 3-step washing, rinsing, and SANITIZING procedure in a WAREWASHING system for CIP EQUIPMENT
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02/08/2010 | Routine Inspection |
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