- Basic - Employee eating in a food preparation or other restricted area. Tater tots / microwave crockpot area.
- Basic - Floor area(s) covered with standing water. All along floor of rear narrow storage area with canned goods.
- Basic - Hood filters in disrepair. Broken, missing.
- Basic - Interior of microwave soiled with encrusted food debris, Especially up top. By crock pot.
- Basic - Leaking from water heater. Is to be replaced tomorrow.
- Basic - Reach-in cooler gasket torn/in disrepair. Sliding glass door cooler has gap where it does not shut tightly.
- Basic - Single-service items stored on floor. Cartons in rear store room .
- High Priority - Live flies in kitchen and throughout establishment. Aso noted heavy infestation outside rear kitchen door.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In glass door cooler. Pudding, chopped meat, coleslaw and raw chicken breast. Corrective action, moved all PHF to walk in.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. In hot box, chicken pieces and turkey. Corrective action, moved chicken pieces to grill and turkey was wrapped in plastic wrap.
- Intermediate - Accumulation of brown mold-like substance in the interior of the ice machine, on white plastic guard.
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Sliding glass door reach in cooler, door will not shut tight. Ambient air 55°
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk in gallon container and other reach in items. **Repeat Violation**
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. Both tested in ice bath and are broken.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No one working had proof.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Individual portioned puddings, cut tomatoes, salads. **Repeat Violation**
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Unit By toaster.
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7/25/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Spray bottle containing a food product not labeled. Bottle of dark liquid seasoning. **Corrected On-Site** **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested 0ppm. **Warning**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Potato salad and milk. **Warning**
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Multiple in upright reach In cooler. **Corrected On-Site** **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Cleaner below dish machine. **Warning**
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6/6/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Brown sugar bulk container.
- Basic - Hood filters in disrepair. New filters are being ordered per manager.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knife in cup temp 96?F. **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Food with mold-like growth. See stop sale. Old food left in bulk container of meal.
- High Priority - Spray hose at dish sink lower than flood rim of sink.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Behind shield.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Sink across from dish machine. Water turned off due to leak per cook.
- Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area.
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1/16/2013 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Chicken and corn uncovered in RTC. COS
- Critical - Chicken cooked this morning, metal hold hold 101degrees F. Corrective action rapidly reheated to 165 degrees F.
- Cloth under cutting board near pit.
- DIsh machine is leaking on floor.
- Critical - Hot water turned off at hand wish sink near pit.
- Ice scoop stored in ice at wait station.
- Critical - Interior of ice machine is soiled.
- Kitchen is missing ceiling tiles to be repaired.
- Critical - No sign and paper towels at rear hand wash sink.
- Critical - Observed open coffee cup on prep table.
- Critical - Pork and beans not date marked in WIC.
- Critical - Ribs, metal hot hold 77 degrees F after 1 hour; chicken, metal hot hold, 87 degrees F after 1 hour; Both items would not reach 165 degrees F within 2 hours. COrrective action Pot in oven rapidly reheated to 165 degrees F.
- Simple service items stored on floor in dry storage room and under drain lines in front counter cabinets.
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11/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. Dishes on rack in back of kitchen. Repeat Violation.
- Critical - Handwash sink not accessible for employee use at all times. Prep area blocked by carts///Corrected On Site. Manager removed carts.
- Critical - Observed buildup of soiled material on racks in the walk-in cooler.
- Critical - Observed encrusted material on can opener.
- Observed food debris accumulated on floor and corners. Walk in cooler.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Large duoble door reach in across from walk in freezer.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food thawed at room temperature. Bag of Chicken breast in back prep sink. Corrected On Site. Manager placed in walkin cooler.
- Critical - Observed the presence of insects, rodents, or other pests. 4 Dead black bugs in back storage area. Corrected On Site. Bugs were removed.
- Critical - Observed unlabeled spray bottle. Bottle of clear liquid by Hanging back prep sink. Corrected On Site. Manager labled bottle/// Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. Numerous of containers in back storage area.
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6/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Ribs dated yesterday are 44-45 degrees F. Corrective action taken.
- Equipment and utensils not properly air-dried, drink cups stacked wet.
- Lights missing the proper shield, sleeve coatings or covers, kitchen.
- Critical - No conspicuously located thermometer in holding unit, hot box.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, in potato salad container.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw chicken dated 10/21 is 45 degrees F. Corrective action taken.
- Critical - Observed toxic item stored in food preparation area. Spray cleaner on prep table with boxed cheesecake mix. Corrected On Site.
- Critical - Observed unlabeled spray bottle, by pit. Corrected On Site.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Gap under back door.
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10/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried, drink cups in wait area stacked wet.
- Critical - No conspicuously located thermometer in hotvholding unit, hot box.
- Critical - Observed encrusted thick material on can opener.
- Critical - Observed food not properly labeled, cookies on counter for self service.
- Critical - Observed food stored on floor, carton of lemons, walk in.
- Observed grease on the ground and/or pad around grease receptacle.
- Critical - Observed hand wash sink used for purpose other than washing hands, lexan in back handwashing sink.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, cup in dry seasoning, by southern pride cooker.
- Observed open dumpster lid.
- Critical - Observed piece of paper (ticket) inside marinating chicken container- walk in.
- Observed residue build-up on nonfood-contact surface, brown sugar lid.
- Observed residue build-up on nonfood-contact surface, rolling cart with beans on it, walk in cooler.
- Observed single-service items stored on floor, store room- tea jugs, styrofoam take out containers.
- Critical - Observed various employee food not segregated and marked in reach in cooler.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, hot box, pork items. Corrective action taken, box turned up.
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5/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening, potato salad, chicken fingers, etc. in glass door unit. Repeat Violation. Corrected On Site.
- Critical. Observed food container not properly labeled. Grab and go cookies on counter.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours not properly date marked, cooked corn, cooked chicken breasts in glass door unit. Repeat Violation. Corrected On Site.
- Critical. Observed cloth used as a food-contact surface, under cutting board at pit.
- Critical. Observed employee food in glass door cooler not segregated and marked as such- pizza, milk, yogurt.
- Observed ice scoop with handle in contact with ice, bin by window.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands when returning to kitchen work from counter. Corrected On Site.
- Observed employee with ineffective hair restraint, wait staff also does food prep.
- Observed male employee with no hair restraint. Corrected On Site.
- Observed equipment in poor repair, grease leaking from bottom of southern pride cooker.
- Shelves in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable, rust noted.
- Critical. Observed accumulation of white scale and black build up in warewashing machine and associated equipment. Repeat Violation.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits, salad rolling cart.
- Observed single-service items stored on floor, cups, lids- storeroom.
- Observed large puddle of grease on the ground leaking from southern pride cooker.
- Lights missing the proper shield, sleeve coatings or covers, kitchen.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed, spray bottle of bleach at dishwashing area.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Copies not accepted, original required.
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12/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. (B) Except as specified in Paragraphs (D) and (E) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified in Paragraph (A) of this section; and: (1) The day the original container is opened in the food establishment shall be counted as Day 1; and (2) The day or date marked by the food establishment may not exceed a manufacturer's use-by date if the manufacturer determined the use-by date based on food safety.
- Critical. (A) Except as specified in Paragraph (D) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below: (1) 41 degrees Fahrenheit or less for a maximum of 7 days; The day of preparation shall be counted as Day 1.
- Critical. When to Wash. Food EMPLOYEES' shall clean their hands and exposed portions of their arms as specified under Section 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling service animals or aquatic animals as specified in Paragraph 2-403.11(B); (D) Except as specified in Paragraph 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils; (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and working with ready-to-eat food; (H) Before donning gloves for working with food; and (I) After engaging in other activities that contaminate the hands.
- Critical. When to Wash. Food EMPLOYEES' shall clean their hands and exposed portions of their arms as specified under Section 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling service animals or aquatic animals as specified in Paragraph 2-403.11(B); (D) Except as specified in Paragraph 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils; (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and working with ready-to-eat food; (H) Before donning gloves for working with food; and (I) After engaging in other activities that contaminate the hands.
- NonFOOD-CONTACT SURFACES. NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
- Critical. WAREWASHING EQUIPMENT, Cleaning Frequency. A WAREWASHING machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing EQUIPMENT, UTENSILS, or raw FOODS, or laundering wiping cloths; and drainboards or other EQUIPMENT used to substitute for drainboards as specified in Section 4-301.13 shall be cleaned: (A) Before use; (B) Throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure that the EQUIPMENT performs its intended function; and (C) If used, at least every 24 hours.
- Critical. Manual and Mechanical WAREWASHING EQUIPMENT, Chemical SANITIZATION - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under Paragraph 4-703.11(C) shall be listed in 21 CFR 178.1010 SANITIZING solutions, shall be used in accordance with the EPA-APPROVED manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart [summarized as follows: Minimum concentration 25 mg/L at 120 degrees Fahrenheit water temperature, pH 10 or less; 50 mg/L at 100 degrees Fahrenheit water temperature (pH 10 or less) or 75 degrees Fahrenheit (pH 8 or less); 100 mg/L at 55 degrees Fahrenheit water temperature, pH 10 or less.]
- Critical. (C) Except as specified in Paragraph (D) of this section, if used with POTENTIALLY HAZARDOUS FOOD, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. (D) Surfaces of utensils and equipment contacting potentially hazardous food may be cleaned less frequently than every 4 hours if: (1) In storage, containers of potentially hazardous food and their contents are maintained at temperatures specified under Chapter 3 and the containers are cleaned when they are empty; (2) Utensils and equipment are used to prepare food in a refrigerated room or area that is maintained at one of the temperatures in the following chart and: (a) The utensils and equipment are cleaned at the frequency in the following chart [temperature/cleaning frequency] that corresponds to the temperature: [at 41 degrees Fahrenheit or less - 24 hours; greater than 41 degrees Fahrenheit to 45 degrees Fahrenheit - 20 hours; greater than 45 degrees Fahrenheit to 50 degrees Fahrenheit - 16 hours; greater than 50 degrees Fahrenheit to 55 degrees Fahrenheit - 10 hours] (b) The cleaning frequency based on the ambient temperature of the refrigerated room or areas is documented in the food establishment. (3) Containers in serving situations such as salad bars, delis, and cafeteria lines hold ready-to-eat potentially hazardous food that is maintained at the temperatures specified under Chapter 3, are intermittently combined with additional supplies of the same food that is at the required temperature, and the containers are cleaned at least every 24 hours; (4) Temperature measuring devices are maintained in contact with food, such as when left in a container of deli food or in a roast, held at temperatures specified under Chapter 3; (5) Equipment is used for storage of packaged or unpackaged food such as a reach-in refrigerator and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues; (6) The cleaning schedule is approved based on consideration of: (a) Characteristics of the equipment and its use, (b) The type of food involved, (c) The amount of food residue accumulation, and (d) The temperature at which the food is maintained during the operation and the potential for the rapid and progressive multiplication of pathogenic or toxigenic microorganisms that are capable of causing foodborne disease; or (7) In-use utensils are intermittently stored in a container of water in which the water is maintained at 135 degrees Fahrenheit or more and the utensils and container are cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues.
- EQUIPMENT and UTENSILS, Air-Drying Required. After cleaning and sanitizing, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in Paragraph (a) of 21 CFR 178.1010 Sanitizing solutions, before contact with FOOD; and (B) May not be cloth dried except that UTENSILS that have been air-dried may be polished with cloths that are maintained clean and dry.
- Surface Characteristics. (A) Except as specified in Paragraph (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted; (2) Closely woven and EASILY CLEANABLE carpet for carpeted areas; and (3) Nonabsorbent for areas subject to moisture such as FOOD preparation areas, walk-in refrigerators, WAREWASHING areas, toilet rooms, mobile FOOD ESTABLISHMENT SERVICING AREAS, and areas subject to flushing or spray cleaning methods. (B) In a TEMPORARY FOOD ESTABLISHMENT: (1) If graded to drain, a floor may be concrete, machine-laid asphalt, or dirt or gravel if it is covered with mats, removable platforms, duckboards, or other suitable approved materials that are effectively treated to control dust and mud; and (2) Walls and ceilings may be constructed of a material that protects the interior from the weather and windblown dust and debris.
- (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.
- Surface Characteristics. (A) Except as specified in Paragraph (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted; (2) Closely woven and EASILY CLEANABLE carpet for carpeted areas; and (3) Nonabsorbent for areas subject to moisture such as FOOD preparation areas, walk-in refrigerators, WAREWASHING areas, toilet rooms, mobile FOOD ESTABLISHMENT SERVICING AREAS, and areas subject to flushing or spray cleaning methods. (B) In a TEMPORARY FOOD ESTABLISHMENT: (1) If graded to drain, a floor may be concrete, machine-laid asphalt, or dirt or gravel if it is covered with mats, removable platforms, duckboards, or other suitable approved materials that are effectively treated to control dust and mud; and (2) Walls and ceilings may be constructed of a material that protects the interior from the weather and windblown dust and debris.
- Critical. Electrical wiring. To prevent fire or injury, defective electrical wiring shall be replaced and wiring shall be kept in good repair. No extension cords shall be used except during cleaning, maintenance and other temporary activities. Only a wall switch or approved pull cord shall be permitted in bathrooms. In accordance with the provisions of NFPA 70, the National Electrical Code, as adopted by the Division of State Fire Marshal in Chapter 69A-3, FAC, Uniform Fire Safety Rules and Standards, sufficient electrical outlets shall be provided. FOR REPORTING PURPOSES ONLY.
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6/29/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening, shredded cheese containers.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, ranch dressing. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above, in hot box. Corrected On Site, reheated.
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours, on pit. 'Ready to serve' meats haven't reached 165 degrees F. Corrected On Site.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, dish washing area. Repeat Violation.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands when returning from outside.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wait station cupboards and shelves peeling.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment, heavy black build up on interior of doors, white scale build up inside machine. Thorough scrubbing needed.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.**
- Critical. Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours, cutting boards, knife.
- Equipment and utensils not properly air-dried, drink glasses stacked wet.
- Wallls not smooth and easily cleanable, front kitchen.
- Observed attached equipment soiled with accumulated dust, walk in freezer and cooler fan guards. Repeat Violation.
- Ceiling not smooth and easily cleanable, also soiled with smoke stains.
- Critical. Observed electrical wiring in disrepair, outlet box hanging loose on wall in rear prep area. For reporting purposes only.
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4/26/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, items in walk-in.
- Critical. Observed food being cooled by nonapproved method, beans.
- Critical. Observed food stored on floor, pork in walk-in.
- Critical. Observed cloth used as a food-contact surface, under cutting board.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location, tongs used for meats.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Wearing a watch. Corrected On Site.
- Critical. Observed employee handling soiled equipment or utensils then engage in handling clean equipment without washing hands, dishwashing. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical. Observed buildup in the interior of ice machine.
- Observed build-up of mold-like substance on surface of nonfood-contact surface, bus pans.
- Observed walk-in cooler gaskets with mold-like build-up.
- Observed clean equipment stored on floor, ice bucket at front counter.
- Critical. Handwash sink not accessible for employee use at all times at beverage station, blocked by sanitizing bucket.
- Critical. Observed rodent activity as evidenced by 10 rodent droppings found under counter near smoker. Corrected On Site.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation, backdoor.
- Observed attached equipment soiled with accumulated dust, fans in walk-in.
- Critical. Observed toxic item improperly stored, above dishmachine. Repeat Violation.
- Critical. Observed unlabeled spray bottle.
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10/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/23/2009 | Routine - Food | Call Back - Complied |
| No report available. | 12/3/2008 | Routine - Food | Administrative complaint recommended |
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