Discussed the following items with the Person in Charge:
1. Several areas noted as significantly improved since the previous inspection. Thank you!
2. Ensure line checks are being conducted per Waffle House policies and procedures to help catch any possible equipment malfunctions.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed employee drinks stored in areas that could cause cross contamination in the dry goods area and the prep sink. PIC discarded the containers.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw shelled eggs were observed to be stored over ready-to-eat (RTE) food in the Walk-in cooler. PIC removed the raw shelled eggs and placed them on the bottom shelf.
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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed the following foods cold holing at improper temperatures in the walk in cooler: Milk 52*F (st), raw steak 50'F (st), and raw pork 50'F (st). In the left-side reach in cooler, milk:48'F (it) was observed cold holding at improper temperatures. Observed cheese:46'F (st), diced ham: 54'F (it), diced tomatoes: 46'F (it), and sliced tomatoes: 50'F (it) cold holding at improper temperatures in the prep cooler. The walk in cooler was repaired during inspection, and foods were measured between 37'F and 40'F. The maintenance personnel was still working on the prep cooler and the reach in cooler at the end of the inspection. The ham and the tomatoes were voluntarily discarded by the Person in Charge.
Correction: Ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: The waffle batter containers were observed chipped and pitted, preventing easy cleaning.
Correction: Repair or replace the waffle batter containers to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Surfaces of the ice deflector in the bulk ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.PIC sanitized the ice deflector during the inspection.
Correction: Clean the surface of bulk ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the 1.Cook line drawers 2. gaskets on the sandwich prep unit was observed to have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean plates above the sandwich prep unit were observed stored with the food-contact surface facing upward. The person in charge designated the top plate of each stack as the cover plate.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Plumbing System Maintained in Good Repair
Observation: Observed the faucet on the three compartment sink leaking from the gasket. .
Correction: Repair and maintain all plumbing components and fixtures.
- Physical Facilities in Good Repair
Observation: The ceiling tiles above the cooking area are not maintained 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 floors and ceiling in the dry storage area and cook area are 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.
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08/20/2015 | Routine | |
Discussed with person in charge:
1. Proper handwashing
2. Maintenance was notified to lower the temperature in the sandwich prep unit. PIC stated that foods will be store in the reach-in cooler until the sandwich prep unit is repaired.
3. Work order has been placed to repair the tile coving in the back of the facility
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, SP – sandwich prep unit
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. 1. Per discussion with PIC, in-use utensils are washed and sanitized every 6 hours. Discussed with PIC that all in-use utensils are to be washed and sanitized at least every 4 hours. 2. Observed a food employee wearing gloves crack raw shell eggs and continue to handle equipment and the food-contact surface of a plate. PIC discussed with the employee proper hand washing.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use. Chlorine sanitizer bucket measured 0ppm. The concentration was corrected to 100ppm.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Diced ham (45'F) and sliced tomato (50'F) were measured cold holding at improper temperatures. PIC stated those food items were recently placed on the line and would be relocated to the reach-in cooler to the right of the grill.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Raw shell eggs stored on the cook's line for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the sandwich prep unit or the tall display reach-in cooler on the right side of the grill.
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.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Surfaces of the soda nozzles were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of the soda nozzles at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following has accumulations of grime and debris: 1. table behind the soda machine 2. interior of the sandwich prep unit 3. upsplash of the soda machine
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Kitchenware and Tableware (corrected on site)
Observation: Plates stored over the sandwich prep unit were found displayed with the food surface facing upward. PIC stated the top plate will be covered with plastic wrap to prevent contamination.
Correction: Store the plates with food surface facing downward or covered to prevent contamination prior to use.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory by the 3-compartment sink.
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
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The ceiling, walls, and floors throughout the facility, to include under the dishmachine and behind equipment, are 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.
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03/23/2015 | Routine | |
Continue working to correct the remaining observations listed in today's report. Other items noted during the risk factor inspection report dated September 2nd, 2014 have remained corrected.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced tomato (57'F IT) cold holding at improper temperatures. Discussed other options with the person in charge. PIC may double pan tomatoes on ice or use time as a public health control.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Surfaces of the soda nozzles and the interior of the ice machine were observed soiled with accumulations of grime and debris.
Correction: Clean the surfaces of the interior of the ice machine and the soda nozzles at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: The handwash station at the front line was used to temporarily store equipment. Observed a frying pan laying in the sink basin.
Correction: The handwash facility identified above is to be used for washing hands only
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09/22/2014 | Follow-up | |
Discussed the following items with the Person in Charge:
1. Compressor is being ordered for the right side reach in cooler.
2. Observed significant amount of flies and fruit flies in the facility. Ensure pest control is contacted. PIC was not able to recall the last time pest control had been to the facility for treatments. No invoice from a recent visit was able to be located.
3. PIC will fax a copy of his food safety certificate to the health department. PIC stated he took his test in December and passed.
4. Ensure cook is re-trained in hand washing practices.
A follow-up will be conducted in approximately 10 days to ensure risk factor items have been corrected.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Observed cook wash hands for only 3 seconds between glove changes.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed employee crack raw shell eggs while wearing gloves, and continue to prepare and plate ready to eat foods.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Diced ham (47'F it), and Sliced Tomatoes (65'F it) cold holding at improper temperatures in the prep cooler. Half n Half (44'F it), Shell Eggs (47'F st) and Bacon (44'F st) cold holding at improper temperatures in the reach in cooler, and Shell Eggs (48'F st) and Milk (44'F st) cold holding at improper temperatures in the walk in cooler. The operator agreed to maintain low stock in the prep cooler and reach in cooler and re-stock items every four hours to utilize time as a public health control. The thermostat in the walk in cooler was lowered.
Correction: Cold hold potentially hazardous food at 41°F or below and eggs at 45'F surface temperature or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Shell Eggs on the cook line, for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Surfaces of the soda nozzles and the interior of the ice machine were observed soiled with accumulations of grime and debris.
Correction: Clean the surfaces of the interior of the ice machine and the soda nozzles at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the back room near the three compartment sink is being used as a dump station. Observed ice cubes and lemon wedges in the sink basin.
Correction: The handwash facility identified above is to be used for washing hands only
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of insecticide were observed stored above paper towels and single service containers.
Correction: Containers of insecticides and other chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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09/02/2014 | Risk Factor | |
Contact the health department once repairs are made to the sandwich prep unit, the front counter, and the dish machine.
Replacement of the prep unit is highly recommended as it has been running high during numerous inspections in this facility.
All other items noted on the February 18th, 2014 Routine Inspection report have been corrected or maintained corrected. Thank you. Continue working on the observations cited during today's inspection.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Several food items noted to be left unwrapped or uncovered in the reach in cooler to the right of the cook line as well as in the walk in freezer.
Correction: Protect food from contamination by storing the food in protective wrapping or covered containers.
- Food - Miscellaneous Sources of Contamination (repeated violation)
Observation: REPEAT Observed condensation dripping onto food from the ceiling of the walk in cooler.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Diced ham cold holding in sandwich unit between 44 and 46'F, and diced tomatoes were holding at 47'F. Person in Charge stated he will double pan the items on ice and lessen the amount of food per pan. Maintenance has also been notified of the cooler not maintaining temperature.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: REPEAT Surfaces of the interior of the ice machine were observed soiled with accumulations of grime and debris.
Correction: Clean the surfaces of the interior of the ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The area directly under the grill line has an accumultion of grime and debris.
Correction: Clean the surfaces 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 the equipment were not observed sanitized. Dish machine wash water temperature does not appear to be reaching the minimum required temperature of 150'F as stated on the machine. The gauge is indicating that wash water temperature is approximately 130'F. Final rinse temperature was measured at 173'F by EHS's maximum registering thermometer. Maintenance was contacted and operator will set up three compartment sink for cleaning and sanitizing equipment until dish machine temperature can be corrected.
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.
- Physical Facilities in Good Repair (repeated violation)
Observation: The under counter area of the the front counter behind the dish machine is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/21/2014 | Follow-up | |
Discussed with the Person in Charge:
1. Several items noted during today's inspection have been repeating items. Ensure critical and repeating items are corrected as soon as possible.
2. It is highly recommended to replace the sandwich prep unit as it has been operating out of required temperatures during the past several routine and follow-up health inspections.
3. PIC will fax or email a copy of his Serve Safe certificate to the Health Department within the next few days.
4. Recommend additional hand washing training with staff members.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands after removing soiled gloves and before donning clean gloves. EHS and PIC discussed this observation with the employee.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Observed wet wiping cloths on the front line to be stored in soapy water with no measurable concentration of sanitizer. Employee emptied wiping cloth buckets and re-filled with bleach water measuring at a concentration of 100 parts per million.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
Observation: Several food items noted to be left unwrapped or uncovered in the reach in cooler to the right of the cook line as well as in the walk in freezer.
Correction: Protect food from contamination by storing the food in protective wrapping or covered containers.
- Food - Miscellaneous Sources of Contamination
Observation: REPEAT Observed condensation dripping onto food from the ceiling of the walk in cooler.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: REPEAT Diced Ham (59'F) cold holding at improper temperatures in the sandwich prep unit on the front line. Ham was discarded immediately by the Person in Charge.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control*
Observation: REPEAT Shell eggs, for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: several plastic cups in "clean" equipment storage.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: REPEAT Surfaces of the interior of the ice machine were observed soiled with accumulations of grime and debris.
Correction: Clean the surfaces of the interior of the ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the right side of the grill, the area directly under the grill line, and the upsplash of the soda and juice dispensers have an accumultion of grime and debris.
Correction: Clean the surfaces 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 following equipment were not observed sanitized: dish machine final rinse temperature was not quite reaching the required minimum of 160'F on the equipment surface, as measured by a thermolabel.
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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Several knives were found stored between the two sections of the lid on the sandwich prep unit.
Correction: Store utensils such as knives in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Physical Facilities in Good Repair
Observation: There is a large gap noted between the door frame and the wall that is in need of sealing, and the under counter area of the the front counter behind the dish machine is not maintained 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: Floor under the dish machine, the wall behind the grill line, the floor in dry storage and the wall in dry storage are all noted in need of a detailed 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.
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02/18/2014 | Routine | |
PIC stated staff will clean and sanitize equipment in this cabinet prior to use. PIC will contact the pest control company. EHS advised that rear door should be repaired/replaced as soon as possible to prevent pest entry into facility. Observed recent pest control invoices.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. The rear door of the facility is in significant disrepair. The door does not latch, and is no longer sealing the entry way. Observed several large gaps along the side and base of the door.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not adequate in controlling pests. Observed several live insects, which appeared to be cockroaches, in a cabinet where food contact equipment is being stored. Also observed several fruit flies throughout the facility.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required. Increase frequency of pest control until pest activity is abated.
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08/15/2013 | Complaint | |
Investigation of complaint received on 3/26/13.
Toilet paper was available in each of the rest-rooms during my visit. The employees on site were not aware of this particular incident, but they did state that they believe they may have run out of toilet paper because there were several rolls in the back room of a different kind then what fits in the dispensers. They believe toilet paper has been ordered from their supplier.
Ensure toilet paper is available at all times.
Paper towels are not provided in the rest-rooms. The facility has heated air blowers for hand drying.
No violation noted during this evaluation. | 03/27/2013 | Complaint | |
Discussed the following items with the Person in Charge:
1. Strongly recommend retro-fitting the sandwich prep cooler. This is an observation that has repeated on several reports over the past few years.
2. Person in Charge worked diligently to correct all items possible during today's inspection. Thank you!
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Observed two partially smoked cigarettes inside the lid to the bulk ice machine. Cigarettes were removed, and the ice bin was emptied and cleaned.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: (REPEAT) Sliced tomatoes (56'F) and diced tomatoes (63'F) cold holding at improper temperatures in the prep cooler to the left of the grill. Person in charge will use time as a public health control for temperature control for safety foods in this cooler until the cooler can be repaired.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Shell eggs for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the interior of the ice bin and the soda nozzles were observed soiled with accumulations of grime and debris.
Correction: Clean the surfaces of the equipment at any time when contamination may have occurred or at least every 24 hours.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Several plastic soft drink cups were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean plates were observed stored with the food-contact surface facing upward on the shelf above the sandwich prep cooler.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Physical Facilities in Good Repair
Observation: The wall between the high counter and the dish machine is not maintained in good repair. Per discussion with the Person in Charge, there is a work order already placed to have this area repaired/replaced.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/12/2013 | Routine | |
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