The refried beans, shredded mozzarella and shredded pork rinds used to make" pupusas" are held at room temperature but are discarded after being hold for four hours. The pork rinds that are fried are cool in the VWR freezer before being reheated(fried again). The pork rind that is boiled is cooled in less than two hours before is grind and is place in the freezer to be cooled to 41 F in less than four hours. Advised operator to purchase a chest cooler to help with the air circulation of her reach in cooler that was observed overstocked today and with a temperature of 42 F.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Improper use of wet wiping cloths. The cook in charge of making pupusas had a wet cloth on top of her prep area.
Correction: Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
- Wood, Use Limitation
Observation: The wood cutting board used to slice cabbage for cole slaw is not made of hard close grain wood.
Correction: Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. Wood, if used, shall be hard maple or an equivalently hard, close-grained wood.
- Cooling, Heating, and Holding Capacities (corrected on site)
Observation: Left reach in refrigerator was overstocked. TCS foods were holding at 41 F , but refrigerator was holding at 42 F due to poor circulation and frequency of opening the door.
Correction: Provide additional reach in cooler to keep up with the volume of food being prepared and necessary to maintain food items at 41 F. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Sink and walls in the mop area noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
|
09/15/2015 | Routine | |
Critical violations must be corrected within 10 days.
Discussed purpose of cooling and cooling process with PIC who understands English.
- Critical: Food - Returned Food and Reservice of Food* (repeated violation)
Observation: The salsa and cabbage was offered for resale after being sold and in the possession of a consumer.
Correction: Cease the re-service or sale of unused food after being served or sold and in the possession of a consumer. Food can serve as a means of person-to-person transmission of disease agents. Uneaten returned unpackaged foods can become vehicles for transmitting pathogenic microorganisms if the food is served again.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate. Bucket and metal pot with fresh cooked salsa left under table. Salsa found at 122 - 140 F.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) soups, refried beans, ground pork, boiled chicken, shredded beef in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
|
05/05/2015 | Routine | |
Notes:
Improper cooling methods observed during re-inspection.
No date marking in effect.
- Critical: Cooling* (repeated violation)
Observation: Ground pork in the bags used for pupusa and shredded beef noted not being adequately cooled to prevent the growth of harmful bacteria. Cooked cabbage salad stored in the backets under table.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Cooling* (repeated violation)
Observation: Refried beans noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods (repeated violation)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Observation: portioned soup in covered containers stored in ice water. Also, cooked cabbage salad stored in the backsets under prep table.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) soup, cooked chicken, yuca, salsa, shredded beef, refried beans in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
|
03/17/2015 | Follow-up | |
Improper cooling methods and timing observed during re-inspection.
- Critical: Cooling* (repeated violation)
Observation: Ground pork in the bags used for pupusa and shredded beef noted not being adequately cooled to prevent the growth of harmful bacteria. Cooked cabbage salad stored in the backets under table.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods (repeated violation)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Observation: portioned soup in covered containers stored in ice water. Also, cooked cabbage salad stored in the backsets under prep table.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
|
02/05/2015 | Follow-up | |
Notes:
The follow-up inspection will occur on February 3, 2015
- Critical: Food - Returned Food and Reservice of Food*
Observation: The red and green salsa was re-served from customer to customer, same bottles.
Correction: Cease the re-service or sale of unused food after being served or sold and in the possession of a consumer. Food can serve as a means of person-to-person transmission of disease agents. Uneaten/eaten returned unpackaged foods can become vehicles for transmitting pathogenic microorganisms if the food is served again.
- Critical: Cooling*
Observation: Ground pork in the bags used for pupusa and shredded beef noted not being adequately cooled to prevent the growth of harmful bacteria. Cooked cabbage salad stored in the backets under table.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods (repeated violation)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Observation: portioned soup in covered containers stored in ice water. Also, cooked cabbage salad stored in the backsets under prep table.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) boiled chicken and soup broth in the refrigeration unit is not properly dated for disposition. Chicken with different cooking dates mixed in the same container.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
|
01/27/2015 | Routine | |
All violations have been corrected since the last inspection.
- Keep an eye on the right refrigeration unit, monitor temperature every day to ensure proper cold holding.
- Continue using ice bath during cooling process.
No violation noted during this evaluation. | 11/05/2014 | Follow-up | |
The follow-up inspection will occur on November 4, 2014.
All critical violations must be corrected within 10 days.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Salsa on the counter, Spanish rice in the sandwich table and all TCS in the reach-in metal refrigerator cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The right metal reach-in refrigerator was observed in a condition that prevents necessary maintenance and easy cleaning. Unit is not supporting cold holding temperature of 41 F or less.
Correction: Repair/adjust reach-in cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
Correction: Provide chlorine sanitizer at proper concentration of 50 - 100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
|
10/29/2014 | Routine | |
Notes:
Improper cooling methods observed during re-inspection. Food just being left on the counter, no ice or portioning being applied.
Refrigerator have been repaired, all PHFs inside at 40 F or less.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the right reach-in cooler is in poor
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
|
08/05/2014 | Follow-up | |
Notes:
Discussed proper cooling methods, demonstrated and explained correct ice water bath method.
If storing something on ice (salsa or drinks) in tall containers, ensure that ice covers surface up to the top, and food temperature is equally cold at top and bottom.
The follow-up inspection will occur on August 5, 2014
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: All PHFs inside right reach-in cooler cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the right reach-in cooler is in poor
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: Right reach-in cooler was observed in a condition that prevents necessary maintenance and easy cleaning. Internal temperature of the unit was 51 F.
Correction: Repair the reach-in cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Toxics - Identifying Toxic Containers* (repeated violation)
Observation: Two chemical spray bottles observed without a label.
Correction: Label spray bottles with contents or discard.
|
07/29/2014 | Routine | |
Notes:
Use bleach and water solution in the wiping cloth buckets for food contact surfaces. Do not mix sanitizer and soap or other liquids in the wiping cloth bucket.
Any drinks containing milk or juice must be stored refrigerated or on ice completely submerged.
Place an ambient air thermometer in the rear freezer.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
Observation: Onions and cabbage stored on the floor in the back room.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Horchata drink containing rice and milk cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Toxics - Identifying Toxic Containers* (repeated violation)
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
|
04/28/2014 | Routine | |
Notes:
Employee assigned to grill area to make Pupusa is required to wash hands frequently and allow a bare hands contact only if stays at the same task.
Facility is not allowed to apply any kind of sprays/pesticides to avoid contamination of food and equipment.
Discussed and demonstrated proper cooling methods to employees.
- Critical: Cooling*
Observation: Refried beans cooked the day before noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods
Observation: The methods used for cooling were not adequate. Observed large pot of liquid food contained milk left to cool on the counter.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the prep sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
|
01/24/2014 | Routine | |
All critical violations must be corrected within 10 days, non-critical violations must be corrected within 30 days.
Notes:
Work order was placed to get plumbing repaired.
Discussed proper thawing for RTE food.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) pupusa with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Thawing
Observation: Improper methods used to thaw ground pork used for pupusas.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Equipment - Good Repair and Proper Adjustment
Observation: Reach-in freezer was observed in a condition that prevents necessary maintenance, internal temperature of the unit found at 39 F.
Correction: Repair/adjust freezer to 20 F or less to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the kitchen prep and lady's restroom hand sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Critical: Toxics - Identifying Toxic Containers*
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
|
10/29/2013 | Routine | |
True reach-in refrigerator (right) is not in use and going to be replaced. All food stored in left True reach-in refrigerator and freezer.
No violation noted during this evaluation. | 08/05/2013 | Follow-up | |
All critical violations must be corrected within 10 days.
Refrigeration unit must be adjusted/repaired by the time of follow-up inspection. Follow-up inspection will occur on/about August 5, 2013
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Chicken tamales hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Spanish rice, yuca, beef/vegetable soup, cooked ground pork cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Right Superior reach-in cooler found at 51 F internal temperature.
Correction: Adjust reach-in cooler to 41 F or less to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the front kitchen area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
|
07/29/2013 | Routine | |
All violations have been corrected since the last inspection.
Date marking is in effect. Proper cooling procedures observed. Sanitizing solution in 3 VAT sink tested between 50 - 100 ppm.
Demonstration of knowledge test given to PIC..
No violation noted during this evaluation. | 05/02/2013 | Follow-up | |
All critical violations must be corrected within 10 days. Non-critical violations must be corrected within 30 days.
Handouts in Spanish given to the owner.
Notes:
The follow-up inspection will occur on May 2, 2013.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Preparation of raw beef conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE) and clean equipment.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Cooling* (repeated violation)
Observation: Boiled cabbage and milk base atol de elote noted not being adequately cooled to prevent the growth of harmful bacteria. Food have been left on the counter.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Rice with vegetables hot holding at improper temperatures. Rice was placed in ice water bath to cool down.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) refried beans and rice in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizing solution being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Sanitizer tested at >200 ppm in 3 VAT sink.
Correction: Utilize only 50 - 100 ppm that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
|
04/25/2013 | Routine | |
All critical violations must be corrected within 10 days. Non-critical violations must be corrected within 30 days.
Notes:
Need a translator for the next inspection. Person in charge don't speak English.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Cooling*
Observation: Spanish rice, chicken and beef soup, cooked beef and chicken noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Single-service items were observed reused for the storage of beef and chicken soup.
Correction: Discontinue the reuse of single-use containers for soup storage. Provide approved reusable food storage containers designed for your food storage needs.
|
01/23/2013 | Routine | |
Additional Food Temperature:
Hot Holding: Tameles de Pollo - 186 degrees F.
No violations noted at time of inspection today.
Consumer advisory is now listed directly on the menu.
Facility has accurate food testing thermometer, chlorine sanitizer test kit and 3-Vat sink -set-up.
Reviewed upcoming Spanish ServSafe class and the importance of Managers and key staff attending.
No violation noted during this evaluation. | 02/02/2011 | Routine | |
3 compartment sink was properly set-up and chlorine sanitizer tested at 100 ppm. Test kit is on hand.
Need to purchase a food testing thermometer with a range of 0 - 220 degrees F.
Consumer advisory is now listed on the menu.
Non-critical violation must be corrected within 30 days.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
|
11/02/2010 | Routine | |
Restaurant representatives - add corrected or new information about Pupuseria Mercedes, 4000 Meadowdale Blvd., North Chesterfield, VA 23234 »