The purpose of this visit was to conduct a routine inspection. Environmental health specialist discussed employee health policy, cooling procedures and cleaning schedule.
- Critical: Handwashing / When to wash hands
Observation: A food employee failed to wash his or her hands before engaging in food preparation, before and after putting on gloves, or after engaging in any activity that could 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.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served.
- Critical: No Bare Hand Contact with RTE Foods
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: bread
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (repeated violation)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: salsa inside of 3dr prep cooler and chili inside of walk-in cooler
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris:unused plates and shelving throughout kitchen
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Floor / Wall / Ceiling / Cleanability
Observation: Floors, walls and ceilings observed with food debris, dirt and dust throughout the facility.
Correction: Clean all floors, walls and ceilings.
- Handwashing Signage at Handwashing Facilities Required
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Physical Facilities Good Repair
Observation: Observed that the walls in the kitchen has holes and is not maintained in good repair.
Correction: Repair the holes in the walls.
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02/09/2016 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection. EHS provided CFM with handouts on the following topics to serve as resources: datemarking, no bare hand contact, food safety and glove usage and shellfish tags.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site)
Observation: The date when the last shellstock (oysters) from the container is sold or served is not recorded on the tag or label.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served. DISCUSSED WITH MANAGER. CFM AGREED TO TRAIN ALL EMPLOYEES WHO HANDLE OYSTERS ON THIS REQUIREMENT.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: ----------raw cucumbers that were being cut to be added to a cold soup with no additional cooking step.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. DISCARDED.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: ----------crab dip dated as being prepared on July 10, 2015 was being held in the Beverage Air 3DR flat top cooler.
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins and enclosed components were observed in need of cleaning.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours
Observation: The cavity of the microwave oven is observed soiled.
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
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07/22/2015 | Risk Factor | |
The purpose of this visit is to investigate a complaint of the following alleged violation: "HE URINALS IN THE MEN'S BATHROOMS DON'T FLUSH AND THE URINE IS STAGNANT. IN ADDITION, THERE IS AN INFESTATION OF FRUIT FLIES. THE TOILETS ARE BROKEN AND THERE IS STANDING WATER ON THE FLOOR." The urinal was broken and was in the process of being repaired. However, no fruit flies or standing water was observed in the bathroom for men. The urinal was repaired/replaced during inspection. The complaint is closed.
No violation noted during this evaluation. | 02/12/2015 | Complaint | |
The purpose of this visit is to conduct a routine inspection. A complaint inspection was completed along with today's visit and can be located in the file at the health department. Thank you for your time.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Observed raw beef over lettuce in the glass reach in refrigerator. Observed raw oysters over lettuce in the glass reach in refrigerator. Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:
Correction: Cross contamination sheet provided to manager. Manager rearranged foods to prevent cross contamination. Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Ice Used as Exterior Coolant, Prohibited as Ingredient (corrected on site)
Observation: Ice used as a medium for cooling the exterior surfaces of soda bottles and drink tubing is also used for beverage ice.
Correction: Obtain containers to place ice into which will allow for drainage of melting ice. Do not place soda's or drink lines in any ice used to place in drinks. After use as a medium for cooling the exterior surfaces of food, packaged foods, beverages, or cooling coils/tubes, the ice may not be used as food.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: precooked crawfish observed thawing in water in a bucket on the countertop at 75F room air.
Correction: Relocated to refrigerator to thaw. Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- Sanitizer Test Kit Required (repeated violation)
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.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: shelves, tables throughout kitchen and bar.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Critical: Air Gap Design Standard, Not Less than 1' (corrected on site)
Observation: An air gap between the water supply outlet and the flood rim level of the floor drain and exit from the discharge pipe coming from the sanitize basin of the three vat sink is not observed.
Correction: Create an air gap of at least 1 inch between the discharge pipe of the sanitize basin of the three vat sink and the floor drain.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed handwashing sink being used to dump food and drinks.
Correction: Sink cleaned out by manager and manager reminded employees to only use handsink for handwashing. Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Wall / Ceiling, Studs, Joists, and Rafters / Not Exposed in Areas Subject to Moisture
Observation: Observed exposed ceiling studs, joists over dry storage area in side room.
Correction: Cover dry storage area ceiling with non-absorbant, cleanable ceiling tiles.
- Handwashing Signage at Handwashing Facilities Required (repeated violation)
Correction:
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that cleaners and soaps and caulking are not properly stored to prevent the contamination of utensils at the three vat sink clean storage shelf.
Correction: Manager relocated cleaners. All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
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02/12/2015 | Routine | |
NOTE: Walk In Cooler removed and new unit will be installed within next couple months.
Observed ceiling tile in kitchen above prep area removed, due to construction, in process of being repaired. No leaks observed.
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label: Flour, sugar, corn startch in Dry Storage containers.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: CHICKEN WINGS IN 2DR GLASS COOLER IN BACK ROOM, PACKAGED SAUSAGES IN BEV AIR 3DR RI COOLER.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. PLEASE DATEMARK ALL FOOD ITEMS THAT ARE COOKED AND KEPT FOR MORE THAN ONE DAY. PLEASE DATEMARK ALL PACKAGED FOOD ITEMS WITH DATE PACKAGED OPENED.
- Sanitizer Test Kit Required (repeated violation)
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 / 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: IN BETWEEN COOKLINE EQUIPMENT, FRYER, OBSERVED WITH ACCUMULATIONS OF FOOD DEBRIS AND GREASE DEPOSITS IN NEED OF CLEANING.
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.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the walls and floors at the cookline is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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11/20/2014 | Routine | |
- 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: roast beef 46F, shredded american cheese 44F - WIC
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. TCS FOODS MOVED TO BEV AIR 3DR RI COOLER.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: Slicer
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. EHS EXPLAINED PROPER CLEANING PROCEDURES. CFM WILL RE WASH, RINSE AND SANITIZE SLICER.
- Hand Drying Provision / Continuous Towel System (corrected on site)
Observation: Observed that the continuous towel system used at the handwashing sink is not providing clean towels and/or is not operational.
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. CFM REMOVED TOWELS FROM DISPENSER.
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08/08/2014 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
Putting in place a regular cleaning schedule is strongly recommended.
Dishmachine: n/a
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: Duct tape covering plastic bin and ice bin door, aluminum foil covering shelving in the kitchen.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions for bleach
Correction: Obtain a BLEACH test kit.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit are damaged: Beverage Air 3dr reach in refrigerator.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Warmers, refrigeration units, freezer in the storage room, and grease trap.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Floor and Wall Junctures/Coved/Sealed/No Water Flush Cleaning
Observation: Floor and wall junctures are not coved.
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.
- Wall / Ceiling Covering / Nonabsorbent & Cleanable
Observation: The ceiling tiles in the kitchen are absorbent and not easily cleanable.
Correction: Replace ceiling tiles with nonabsorbent, smooth, and easily cleanable tiles.
- Handwashing Signage at Handwashing Facilities Required (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the
1. Floor tiles in the kitchen
2. Walls by the refrigeration units in the kitchen
3. Ceiling in the dry storage room
is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment (repeated violation)
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the
1. floor underneath the 3-compartment sinks at the bar
2. Floor underneath 3-compartment sin in the kitchen
3. Shelving units in the kitchen
4. Walls in the kitchen
5. Dry storage room
is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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02/07/2014 | Routine | |
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: clams. Clams were being soaked to thaw.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the kitchen is being used for storage.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. Do not use the sink for storing utensils or other items
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the kitchen handwashing sink. The paper towel in the dispenser could not be reached. The paper towel dispenser is not operating properly.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Repair the paper towel dispenser or replace it. (paper towels provided)
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: Observed that the sign that notifies food employees to wash their hands is not clearly visible.
Correction: Replace the signs reminding food employees to wash their hands with signs that are clearly visible/
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the floor, ceiling, and walls are not maintained in good repair. Ceiling tiles e missing above the food prep area in the kitchen. Observed drop ceiling being installed in the walk-in storage room.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floors under equipment in the kitchen, bar, and storage rooms are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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10/22/2013 | Routine | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
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.
- Wiping Cloths / Use Limitation / Soiled Cloths (corrected on site)
Observation: Heavily soiled wiping cloths in use.
Correction: Dry and wet wiping cloths shall be free of food debris and visible soil.
- Temp Meas Devices/Food & Mech. Warewasher/ Scaled in Range of Use
Observation: The food temperature probe/thermometer (is improperly scaled, not in the intended range of use for measuring cold food temperatures).
Correction: Food temperature measuring devices shall have a numerical scale, printed record, or digital readout for cold foods.
- Equipment / Good Repair / Operation
Observation: The efrigeration unit in the kitchen is not draining propetrly. Pooled water was noted on the inside.
Correction: Repair this unit so it is able to properly drain and not contaminate food
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the refrigerators in the kitchen are damaged
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Replace the broken rubber gaskets.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution at the 3-compartment sink was observed to be at a concentration above what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the 3-vat sink with a concentration of above 200 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.
- Sanitizing Solution Test Kit Accurate & Used
Observation: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
- Equip / Food-Contact / Cook Equip / Free of Deposits
Observation: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: Grill, ovens, and stove.
Correction: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. A surface that is soiled cannot be effectively sanitized.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours
Observation: The cavity of the microwave oven is observed soiled.
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of equipment had accumulations of grime and debris. eg, grease trap, surfaces of the freezer in the storage room,
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There are no covers to the feminine napkin refuse containers in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that signs or posters that notifies food employees to wash their hands are not provided at all many of the handwashing sinks used by food employees. Also, restroom hand washing sinks do not have handwashing signage.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. (Posters given to manager on duty)
- Physical Facilities Good Repair
Observation: Observed that the walls, floor, and ceilings are not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor throughout the facility is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Pull out movable equipment and properly clean the floor to prevent pest presence.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that toxic cleaning chemical solutions were not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. Keep all toxic cleaning chemical spray bottles and containers at a central location away from food and food contact surfaces to prevent contamination.
- First Aid Supplies / Location (corrected on site)
Observation: Some of the First Aid Supplies are not being stored in a kit or container.
Correction: Store all first aid supplies in a kit or container that is located to preclude the accidental contamination of food, food equipment, and other food contact surfaces.
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03/20/2013 | Routine | |
| No violation noted during this evaluation. | 12/07/2012 | Follow-up | |
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