PIC requested flyers on temperatures and other food safety information.
- Warewashing Equipment, Cleaning Frequency (repeated violation)
Observation: The exterior well of the dishmachine has accummulation of debris.
Correction: Recommend cleaning exterior well to maintain unit performance. Exterior well had some accummulation of debris. Monitor this area and the interior of the machine to remove debris a frequently as needed.
- Physical Facilities in Good Repair (repeated violation)
Observation: The threshold of the walk in cooler is not in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. PIC stated a new plate has been made for the threshold and should be installed this week.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following areas were noted in need of cleaning:
1. floor in walk in cooler
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. Pallets and kegs should be moved to facilitate cleaning around these items.
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10/28/2015 | Follow-up | |
EHSS will conduct a follow-up inspection in 30 days to check non-risk factor observations. EHSS provided handwashing and glove us signs.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Observed that foods in the True reach in freezer, M3 Turbo Air reach in freezer and numerous foods in kitchen are protected from cross contamination because they are not in packages, covered containers, or wrapped.
Correction: Prevent cross contamintion by storing food in packages, covered containers, or wrappings.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boardalong the sandwich prep unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Warewashing Equipment, Cleaning Frequency (repeated violation)
Observation: The exterior well of the dishmachine has accummulation of debris.
Correction: Recommend cleaning exterior well to maintain unit performance.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
1. top and inside of the sandwich prep unit including gaskets with food debris buildup
2. exterior of trash cans with grime
3. ice drop barrier plate in small ice machine in bar with mold
4. shelving above prep table next to True reach in feezer with food spills
5. exterior of equipment in grill area with grease build up
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Backflow Prevention Device, Design Standard (repeated violation)
Observation: The backflow or backsiphonage prevention device installed on the mop sink is not sufficient base on continuous pressure on water line. Observed y connection on faucet with hose under pressure attached.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system. Recommend installing a dual check intermidiate atmospheric vent breaker on faucet before y connection. A picture of the dual check breaker was provided.
- Physical Facilities in Good Repair (repeated violation)
Observation: The threshold of the walk in cooler is not in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following areas were noted in need of cleaning:
1. floors, especially in grill are with grease
2. walls in grill area
3. filters/hood above grill
4. floor in walk in cooler
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. EHSS recommended having ventilation system check to ensure grease laden vapors are being removed.
- Pests - Controlling Pests* (repeated violation)
Observation: Observed numerous flies in kitchen area. PIC stated PCO services facility monthly and was able to produce an inspection report for August.
Correction: Inspect premises on routine basis for the evidence of pests. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. EHSS recommended that PIC contact PCO to discuss methods to minimize flies. Discussed areas in need of cleaning to reduce flies.
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09/30/2015 | Follow-up | |
Suppliers are PFG and US Foods. Oysters received from PFG: Sea Farms, Hudgins, VA VA880SP, 09/17 shuck date. Discussed cleaning and sanitizing of in use utensils every 4 hours. PIC called supplier to ask if steak is whole muscle. Supplier stated meat is pinned. EHSS explained that the meat must be cooked to an internal temperature of 155 degrees if ordered fully cooked. Soups are commercial products. Chile is made in house. Most foods are cooked when ordered. Foods hot held are normally not cooled and held over for next day service. Overall date marking is good. Discussed daily monitoring dates on foods. EHSS will return to check consumer advisory on 9/30/15. A followup inspection for cleaning issues will be conducted within 1 month.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed that foods in the True reach in freezer, M3 Turbo Air reach in freezer and numerous foods in kitchen are protected from cross contamination because they are not in packages, covered containers, or wrapped.
Correction: Prevent cross contamintion by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed sliced tomatoes, sliced cheese and grated cheese cold holding at improper temperatures in the top of the sandwich prep unit.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement. Observed hambuger on daily menu and cheeseburger sliders on regular menu with no asterick. Observed no disclosure statement on regular menu.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. EHSS and PIC discussed ways that menus could be quickly correct by using a sticker on the regular menu with a disclosure statement and marking burgers with asterick, using an menu insert and/or using a table tent.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boardalong the sandwich prep unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Warewashing Equipment, Cleaning Frequency
Observation: The exterior well of the dishmachine has accummulation of debris.
Correction: Recommend cleaning exterior well to maintain unit performance.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
1. top and inside of the sandwich prep unit including gaskets with food debris buildup
2. exterior of trash cans with grime
3. ice drop barrier plate in small ice machine in bar with mold
4. shelving above prep table next to True reach in feezer with food spills
5. exterior of equipment in grill area with grease build up
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of equipment is not being sanitized. Chlorine sanitizer dispensed in dishmachine is less than 50 ppm.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. PIC called repair service. EHSS recommended that machine not be used until machine is serviced and sanitizer reading at 50 ppm as required on data plate. Equipment can be cleaned in the dishmachine and then sanitizer in the 3 basin sink. The 3 basin sink was set up for use until the machine is serviced. Chlorine sanitizer in the 3 basin sink is at 100 ppm. Recommend checking sanitizer concentration daily to ensure machine in working properly. Machine was serviced during inspection.
- Backflow Prevention Device, Design Standard
Observation: The backflow or backsiphonage prevention device installed on the mop sink is not sufficient base on continuous pressure on water line. Observed y connection on faucet with hose under pressure attached.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system. Recommend installing a dual check intermidiate atmospheric vent breaker on faucet before y connection. A picture of the dual check breaker was provided.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair
Observation: The threshold of the walk in cooler is not in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following areas were noted in need of cleaning:
1. floors, especially in grill are with grease
2. walls in grill area
3. filters/hood above grill
4. floor in walk in cooler
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. EHSS recommended having ventilation system check to ensure grease laden vapors are being removed.
- Pests - Controlling Pests* (repeated violation)
Observation: Observed numerous flies in kitchen area. PIC stated PCO services facility monthly and was able to produce an inspection report for August.
Correction: Inspect premises on routine basis for the evidence of pests. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. EHSS recommended that PIC contact PCO to discuss methods to minimize flies. Discussed areas in need of cleaning to reduce flies.
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09/28/2015 | Routine | |
Discussed the following with the person in charge (PIC):
1. Including a disclosure statement to the consumer advisory on the menus. The main menu and specialty menu have a reminder statement but no disclosure statement. Discussion regarding the wording that can be used for the disclosure statement.
2. Lowering the temperature in the walk-in cooler so that the foods can be maintained at or below 41°F. The air temperature inside of the cooler was at 41°F and the foods inside of the unit were measured at 43°F.
Observed many of the recommendations from the previous inspection implemented and significant improvement in controlling the risk factors.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the take-out menu with the foodservice operator indicates that there is no consumer advisory for the hamburgers that may be served raw and/or undercooked.
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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the equipment being cleaned in the mechanical dishwashing machine were not observed sanitized. Observed the chlorine sanitizer concentration at 10 ppm. The bucket of chlorine was almost empty. The PIC replaced the bucket of chlorine and the santizer concentration was then observed at 100 ppm.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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12/17/2014 | Risk Factor | |
Discussed the following with the person in charge (PIC):
1. Observed a copy of the employee health policy (FDA Form 1-B) signed by all employees. The PIC reviewed the policy with the staff prior to having them sign it.
2. Observed a light fixture installed at the entrance to the walk-in freezer.
3. Handouts on cooling procedures and cooking temperatures have been laminated by the PIC and will be placed in the kitchen for staff to access.
4. Cooling of chicken wings and chicken breasts are cooled by placing them on sheet pans in the walk-in cooler. Chili is cooled using an ice bath. The PIC has been monitoring cooling temperatures. Recommend maintaining a cooling log.
5. A door closer was installed on the employee restroom door. Observed only one fly in the kitchen.
Observed all critical deficiencies corrected and most non-critical deficiencies corrected. Significant improvement was observed.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets to the sandwich prep unit are broken.
Correction: Repair or replace the door gaskets in accordance with the manufacturer's specifications.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board along the sandwich prep unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
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07/15/2014 | Follow-up | |
Abbreviations: WIC-walk-in cooler, PIC-person in charge
Discussed the following with the PIC:
1. Proper cooling methods for the chicken breasts, chicken wings, chili, and soup that are prepared on site. Handouts will be emailed to the PIC.
2. Provide a door closer for the employee restroom. Observed the restroom door that opens directly into the kitchen open.
3. A copy of an employee health policy (FDA Form 1-B) was given to the PIC.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
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: Employee Health* (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Cooling* (corrected on site)
Observation: Chicken wings not being adequately cooled to prevent the growth of harmful bacteria. The temperatures of the containers chicken wings that were cooked yesterday (7/6/14) were observed at 51F, 46F, 45F. The PIC discarded the chicken wings.
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 the chicken breasts and chicken wings were not adequate. The chicken is placed into deep, plastic storage containers, filled full, lids placed on them and then placed into the walk-in cooler.
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*
Observation: The ready-to-eat (RTE) commercially processed deli meats in the sandwich prep unit were not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) sliced tomatoes, coleslaw, and several other prepared foods in the walk-in cooler are 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: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Undercooked steak and hamburgers are provided on the speciality menu without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the 1. sandwich prep unit, 2. walk-in freezer, 3. lowboy freezer.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- 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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the quat chemical sanitizing solutions used at the bar.
Correction: Obtain a quat (QT-10) test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets to the sandwich prep unit are broken.
Correction: Repair or replace the door gaskets in accordance with the manufacturer's specifications.
- Equipment - Cutting Surfaces
Observation: The cutting board along the sandwich prep unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. can opener blade, 2. knives in storage, 3. chip storage containers.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the following equipment has accumulations of grease and/or food debris: 1. all utensil storage containers, 2. utensil storage bins, 3. shelving in the walk-in cooler, 4. interior of the reach-in freezer, 5. exterior of all cooking equipment (fryers, flat grill, chargrill), 6. condenser fan covers in the walk-in cooler and walk-in freezer (dust buildup).
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the equipment being cleaned in the mechanical dishwashing machien were not observed sanitized. There was no chlorine being dispensed into the machine. The PIC set up the 3 compartment sink with chlorine sanitizer (50 ppm) and contacted the service technician
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Handwashing Cleanser - Availability (corrected on site)
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.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the employee restroom.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the dry storage area at the entrance to the walk-in freezer. Observed only 4 foot candles of light.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Many ceiling tiles in the kitchen are heavily stained and 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.
- Pests - Controlling Pests*
Observation: Excess flies observed in the kitchen and employee restroom due to harborage conditions that exist.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of cleaners were mislabeled. The PIC correctly labeled the bottles.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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07/07/2014 | Routine | |
sliced turkey in bag 39 degrees. Wash/rinse cycle on dish machine 128 degrees, chlorine level 100 ppm. Dust observed on vents of ice maker. Observed sanitizer container with chemical not available to store wiping cloths. Recommend sanitizer be available to store wiping cloths for the cleaning/sanitizing of food contact surfaces. Corrected. Observed glove usage and hand washing. Observed light bulb out in kitchen/grill area near ceiling tile which is out of holder. Ice scoop should be stored handle up (ice machine unit in hallway). No Violations.
No violation noted during this evaluation. | 02/04/2014 | Risk Factor | |
sanitizer bar sink 150 ppm. sanitizer dish machine 100 ppm. Pasta cooling after 1 hour, food handler placed in ice bath to reach 70 within 2 hours, employee stirring foods to reduce temperature to safe level. Distribute d form 1B to PIC plus additional food safety information.
- Critical: Employee Health* (corrected on site)
Observation: Observed Person in Charge not aware of signs/symptoms/diseases to exclude food handlers from preparing foods.
Correction: Recommend PIC become aware of employee health regulations and guidelines. Distributed form 1B to post and related employee health information.
- Food Storage - Clean and Dry Location
Observation: Observed items in walk-in freezer and cooler stored on floor surface
Correction: Recommend food items be stored above floor in cooler and freezer.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: Observed test strips for measuring sanitizer level in dish machine not present.
Correction: Recommend test strips be available to measure chlorine level in dish machine.
- Toilet Room Receptacle Covered
Observation: Observed trash container in employee's and women's bath not covered.
Correction: Recommend trash containers be covered with lid to store sanitary napkins.
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09/09/2013 | Routine | |
*Burgers could be undercooked on daily menu. Recommend items be asterisked on daily menu. Reviewed Employee Health infomation-observed form 1B signed by employees. Chris Allard is Serv Safe certificate not available at time of inspection. Observed items stored on floor in WIC. Recommend all items be stored a minimum of 6 inches off floor.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed drink cup on food prep table with lid and straw.
Correction: Recommend employee drinks be stored away from food prep areas to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observe foods in prep RIC above 41 degrees cold holding.
Correction: Recommend foods be moved to WIC to be held below 41 degrees. CORRECTED.
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05/20/2013 | Risk Factor | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed drink cup on food prep table in kitchen.
Correction: Recommend employees drinks and food not be stored or consumed in food prep areas to prevent contamination. CORRECTED.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed foods in prep RIC above 41 degrees cold holding.
Correction: Recommend foods be moved to WIC to be held below 41 degrees. CORRECTED.
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05/20/2013 | Risk Factor | |
Reviewed menu, consumer advisory statement on each menu, properly stated and annotated for specific menu items. Thermometers not found in WIC and WIF. Observed hand washing and glove use. Hand washing signs needed in bathrooms )distributed 2 to Owner). Temperatures for cold and hot foods at safe levels.
No violation noted during this evaluation. | 02/06/2013 | Risk Factor | |
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