- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: POTATO SALAD 47F, COLE SLAW 47F & PULLED CHICKEN 47F @ #1 & COOKED OLIVES 48F& BUTTER 46F @ #3
Correction: Potentially hazardous foods (PHF) shall be held cold at a temperature of 41°F or below. DISCARDED ALL PHF & MOVED RECENTLY PUT IN PREPARED, (THAT ARE COOLING), ITEMS, TO OTHER WORKING UNITS. CFM CONTACTED REPAIR SERVICE. MONITORING RECOMMENDED.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: REFRIGERATION UNIT # 1 - 48F & 3 - 46F.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. Repair/adjust the refrigeration unit/s so it/they is/are able to maintain foods at or below 41°F. It is recommended to set the cooler units temperatures to be 32F to 36F when the units are not in use. With-in 10 DAYS, adjust the ambient temperature of the refrigerators to maintain correct temperatures and fax the repair record to our office at phone # 703-653-9448. (PLEASE PUT INSPECTOR NAME AND YOUR FOOD ESTABLISHMENT NAME ON FAX). Regular monitoring will help prevent problems. Oral & written information provided.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (repeated violation)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizer solution in the sanitizing wet wash cloth bucket with a concentration of 0.0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. CORRECTED BY MGR. ORAL & WRITTEN INFO. PROVIDED.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the food service area being used to wash utensils & food prepararation.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. CORRECTED BY MGR. ORAL & WRITTEN INFO. PROVIDED. MORE ACTIVE MANAGERIAL CONTROL RECOMMENDED.
- Exterior Walls and Roofs, Protective Barrier (repeated violation)
Observation: Exterior walls of the food establishment are not protecting the establishment from insects, rodents, or other animals. Bottom of front door and area around soda machine has areas over 1/2 inch. Rear door does not lock and must be left open.
Correction: Perimeter walls & doors of the food establishment shall be maintained to protect the establishment from poor weather conditions and from the entry of insects, rodents, and other animals. Seal & repair.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the kitchen is not maintained in good repair. About half of the kitchen lights do not operate.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/13/2016 | Routine | |
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: chili 130F & gravey 128F R. unit.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. Reheated to 165F.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: chicken 43F, potato salad 44F & pasta salad 43F @ #1 - egg salad 43F & bean mix 43F @ #2
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. ADJUSTED TEMPERATURE DOWN FROM 43F TO 39F in unit #1 & 34F in unit #2 AND RETESTED FOODS. REGULAR MONITORING WILL PREVENT UN-NECESSARY PROBLEMS.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: Eggs.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. ORAL & WRITTEN INFO. PROVIDED. NOTE
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07/16/2015 | Risk Factor | |
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: Eggs on menu.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. ORAL & WRITTEN INFO. PROVIDED. NOTE
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02/06/2015 | Follow-up | |
Nothing corrected (except a mouse was reportedly caught by Eco. Lab. Inc.) and CFM said problem refrigerator unit was repaired and tested (failed temp. checks upon this reinspection) and repair to front door gap and wall holes is scheduled for this evening. Another follow-up will be necessary. ,
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: Eggs on menu.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. ORAL & WRITTEN INFO. PROVIDED. NOTE
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: UNIT #4.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. Adjust the ambient temperature of the refrigerator to keep foods 41F or less OR with-in 10 days have it repaired, assure food is being held at safe temperatures and fax the repair record to our office at phone # 703-653-9448 (LABEL FAX WITH NAME OF RESTAURANT & INSPECTOR, PLEASE). REGULAR TEMPERATURE CHECKS WILL PREVENT FUTURE OCCURRENCES.
ORAL & WRITTEN INFORMATION PROVIDED.
- Floor and Wall Junctures/Coved/Sealed/No Water Flush Cleaning (repeated violation)
Observation: Floor and wall junctures are not coved. HOLE IN WALL TO L. OF REAR HAND SINK AND UNDER UNIT #7 ON LEFT WALL.
Correction: If cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no more than 1 millimeter.
- Exterior Walls and Roofs, Protective Barrier (repeated violation)
Observation: Exterior walls of the food establishment are not protecting the establishment from insects, rodents, or other animals. BOTTOM OF FRONT DOOR HAS A GAP OF OVER 1/2" (APPROXIMATELY).;Perimeter walls and roofs of the food establishment shall be maintained to protect the establishment from poor weather conditions and from the entry of insects, rodents, and other animals. SEAL WITHIN 24 HOURS.
- Hand Drying Provision / Continuous Towel System (repeated violation)
Observation: Observed that the continuous towel system used at the handwashing sink is not providing clean towels and/or is not operational. Roll of paper towels sitting on sink. ROLL OF PAPER TOWELS MUST BE IN A HOLDER TO NOT BE TOUCHED OR FALL ON FLOOR BETWEEN USES.
Correction: Repair the continuous towel system. Continuous towel systems shall supply the user with a clean towel to allow employees to properly dry their hands after handwashing.
- Critical: Controlling Pests / Methods to Use When Pests Are Found (repeated violation)
Observation: Inadequet methods are not being used to control pests. MOUSE DROPPINGS FOUND IN ONE OF 2 MOUSE TRAPS, WHEN IT SHOULD HAVE CONTAINED THE MOUSE.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises sufficient methods shall be used to control their presence. WITH-IN 24 HOURS SECURE A PEST CONTROL COMPANY TO CONTROL MICE.As discussed, hire a licensed Pest control Company (24 HOURS) and have them treat for mice. After treatment is done fax or email a copy of the report and the next inspection report/s until all activity has ceased. Fax the report/s to our office at phone # 703-653-9448. (PLEASE PUT INSPECTOR NAME AND YOUR FOOD ESTABLISHMENT NAME ON FAX).
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02/05/2015 | Follow-up | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: TOMATOES 49F, R. BEEF 47F, & HAM 46F @ #4
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. DISCARDED ALL POTENTIALLY HAZARDOUS ITEMS (TUNA, POTATO SALADS, MEATS, & TOMATOES.) AND ALL OTHER ITEMS, MOVED TO THE CORRECTLY OPERATING REFRIGERATORS.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: Eggs on menu.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. ORAL & WRITTEN INFO. PROVIDED. NOTE
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: UNIT #4.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. Adjust the ambient temperature of the refrigerator to keep foods 41F or less OR with-in 10 days have it repaired, assure food is being held at safe temperatures and fax the repair record to our office at phone # 703-653-9448 (LABEL FAX WITH NAME OF RESTAURANT & INSPECTOR, PLEASE). REGULAR TEMPERATURE CHECKS WILL PREVENT FUTURE OCCURRENCES.
ORAL & WRITTEN INFORMATION PROVIDED.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the dish washer & wet wash cloth buckets with a concentration of 0.0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. ORAL & WRIITEN INFO. PROVIDED. MORE TRAINING RECOMMENDED.
- Floor and Wall Junctures/Coved/Sealed/No Water Flush Cleaning
Observation: Floor and wall junctures are not coved. HOLE IN WALL TO L. OF REAR HAND SINK AND UNDER UNIT #7 ON LEFT WALL.
Correction: If cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no more than 1 millimeter.
- Exterior Walls and Roofs, Protective Barrier
Observation: Exterior walls of the food establishment are not protecting the establishment from insects, rodents, or other animals. BOTTOM OF FRONT DOOR HAS A GAP OF OVER 1/2" (APPROXIMATELY).;Perimeter walls and roofs of the food establishment shall be maintained to protect the establishment from poor weather conditions and from the entry of insects, rodents, and other animals. SEAL WITHIN 24 HOURS.
- Hand Drying Provision / Continuous Towel System
Observation: Observed that the continuous towel system used at the handwashing sink is not providing clean towels and/or is not operational. Roll of paper towels sitting on sink. ROLL OF PAPER TOWELS MUST BE IN A HOLDER TO NOT BE TOUCHED OR FALL ON FLOOR BETWEEN USES.
Correction: Repair the continuous towel system. Continuous towel systems shall supply the user with a clean towel to allow employees to properly dry their hands after handwashing.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Inadequet methods are not being used to control pests. MOUSE DROPPINGS FOUND IN ONE OF 2 MOUSE TRAPS, WHEN IT SHOULD HAVE CONTAINED THE MOUSE.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises sufficient methods shall be used to control their presence. WITH-IN 24 HOURS SECURE A PEST CONTROL COMPANY TO CONTROL MICE.As discussed, hire a licensed Pest control Company (24 HOURS) and have them treat for mice. After treatment is done fax or email a copy of the report and the next inspection report/s until all activity has ceased. Fax the report/s to our office at phone # 703-653-9448. (PLEASE PUT INSPECTOR NAME AND YOUR FOOD ESTABLISHMENT NAME ON FAX).
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02/03/2015 | Routine | |
| No violation noted during this evaluation. | 02/03/2015 | Complaint | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
Note to manager: Add asterisk to eggs that can be cook to order and nova lox on the menu before the next inspection.
- Critical: Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: asterisk needed for eggs and nova lox
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asterisk (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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12/29/2014 | Risk Factor | |
The purpose of today's visit is to conduct routine inspection.
Note to Manager:
-Send a service report that cooler units is able to maintain 41F and below to the Fairfax County Health Department in 10 days.
-Update the menu and add the asterisks (*) to the items that may be served undercooked or raw on the menu to the Fairfax County Health Department in 60 days.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter at the cook-line area.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Left side-2dr prep cooler(bottom)- cooked salmon 45F, 2dr cooler: smoked salmon 46F, on ice: raw eggs 47F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.---Both cooked and raw salmon was moved to a cooling unit that maintains 41F and below. More ice was added for the raw eggs.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the breakfast menu section without a asteriks: eggs items, nova lox
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a bleach test kit.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 3dr cooling unit 46F and left side-2dr prep cooler(bottom) 50F, 2dr cooling unit needs adjust the door to close properly and 44F-46F range.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Physical Facilities Good Repair
Observation: Observed the tiles missing next to the water drip pan near the walk-in cooler. Concrete floor is exposed in the walk-in cooler. Hole in the wall above the handwashing sink near the walk-in cooler.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Removing Dead or Trapped Birds, Insects, Rodents, etc.
Observation: Mice droppings observed only underneath the hand washing sink cabinet next to the soda fountain machine.
Correction: Removed the mice droppings and properly clean the area.
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05/14/2014 | Routine | |
The purpose of today's visit is to conduct a complaint investigation that was received on March 28, 2014 to the Fairfax County Health Department. The complainant alleged "Today is March 28th, 2014, colleagues and i ate the celebrity deli restaurant. before leaving my colleague place his jacket on, to find a black rat crawling up his arm. 5 to 10 minutes later he broke out in hives." EHS discuss the complaint with manager. The food facility has monthly pest control service, the last service was March 29, 2014 with no indication of rodent activity. No evidence of rat activity observed at the facility. EHS did observed mice droppings in some areas of the kitchen and was cleaned. The complaint is not confirmed at the time of the visit.
No violation noted during this evaluation. | 04/02/2014 | Complaint | |
NOTES:
* The purpose of today's visit was to conduct a routine inspection.
* All critical violations have been corrected at the time of inspection.
* All non-critical violations must be corrected within 90 days and no later than the time of the next inspection.
* Please email or fax work order verification/documentation once work has been completed on cold-holding equipment.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching/handling broken raw shell eggs contaminate the hands.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. Discussed with manager,
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier (corrected on site)
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3). Salmon.
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish. Undercooked salmon available for order by customers. Discussed with manager.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: adequately cooked chicken went from oven, to covered plastic container, to WIC.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Pasta Salad, Chicken Salad, Sliced Turkey, Sliced Turkey, Sliced Ham, Raw Salmon in Front Left 2-DR Prep Table.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. Placed on ice bath and relocated to WIC.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2dr RIR in front of grill-left, 2dr RIR front of stove, and 3dr RIR at counter.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. Contact maintenance provider to ensure proper repair or adjustment of the above equipment to ensure proper internal food temperatures of 41 F or less.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: back of 2dr RIR front of oven.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction. Discussed with manager.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist. Holes in walls at front register and rear of kitchen prep area next to walk-in cooler.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors, walls, and ceilings in the establishment are in need of cleaning. Service line floors, kitchen prep floors, etc.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine sanitizing solution was measured at greater than 200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of both quatnary ammonium and chlorine sanitizer solution to prevent potential of cross contamination. Verify concentration using the appropriate test kit. Sanitizer discarded at time of inspection, and 100 ppm chlorine sanitizer batch was made by CFM.
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12/30/2013 | Routine | |
The purpose of today's visit is to investigate a complaint received by the Health Department on December 14, 2012. The complainant indicated, "We dined at Celebrity Delly today and during our meal a large bug, perhaps a roach, crawled across our table" EHS discuss complaint with manager. The food facility has monthly pest control service, the last service was December 6, 2012. There was no insect or rodent activity at the time of this inspection. The complaint is not confirmed.
No violation noted during this evaluation. | 12/18/2012 | Complaint | |
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