- Basic - Bowl or other container with no handle used to dispense food. Bowl in coleslaw, walk in cooler.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Dining room
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Wall in disrepair. Behind kitchen handsink. Wall outside walk in freezer. Several small holes elsewhere.
- Basic - Working containers of food removed from original container not identified by common name. Sugar. **Corrected On-Site**
- 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. 0 ppm cl. Line not dispensing. **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sliced cheese 43F to 53F on top and ham 46F. Advised to use deep pan to store on cookline. In glass true cooler, raw beef 47F, sliced cheese 44F, turkey 44F, ham 43F.
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Hollandaise 117F and white gravy 116F, reheating 4 hours per operator. Operator discarded product and turned steam table up.
- High Priority - Raw animal food stored over cooked food. Raw shell eggs over hash browns. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl **Repeat Violation**
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of sanitizer at the dish machine, quat test strips, cl required. **Corrected On-Site**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cole slaw from Wednesday.
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10/27/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Bottom prep table shelves.
- Basic - Grease accumulated under cooking equipment.
- Basic - Wall in disrepair. Behind cookline handsink.
- Basic - Working containers of food removed from original container not identified by common name. Salt/sugar? In large white container under prep table. **Corrected On-Site**
- 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. 0 ppm cl **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Observed 2 black hair inside of container holding gravy. Operator discarded. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In cookline cooler: 50F diced ham, 54F sliced cheese, 43F cut tomatoes on top. Underneath, deli meat and spinach 43F. Advised to use deep metal pans to store food. In glass true cooler: raw hamburger 49F, raw steak 46F, deli meats 44-46F, sliced cheese 43-45F. Advised to remove bread from top shelf blocking air flow and service. In glass triple cooler holding salads, cream cheese 49F. Advised to adjust thermostat and service
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Gravy 110F in steam table. 130F after stirring. Advised to reheat to 165F to hot hold at 135F or above.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over shell eggs
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Cooked sausage patties dated 7/25
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Light buildup along back
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Gravy 85F after more than 2 hours at room temperature. Explained proper cooling to employee.
- Intermediate - Refrigerator not 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. True cooler. Triple salad cooler
- Intermediate - Slicer blade guard soiled with old food debris.
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08/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Egg flats used to previously store raw eggs reused. **Corrected On-Site**
- Basic - Accumulation of black debris on left side of drainboards and corners of three compartment sink
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Bottom prep table shelves, cookline
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Grease accumulated under cooking equipment.
- Basic - Interior of ice machine contains rust /black material.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Milk cooler
- Basic - Wall in disrepair. Near walk in freezer, towards ceiling on north side. Baseboard area, cookline handsink.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sliced cheese 44, diced ham 47, canned mushrooms 45, drop in cookline cooler.
- High Priority - Produce with mold-like growth. Lemons
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shell eggs over cooked potatoes. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cookline
- Intermediate - No soap provided at handwash sink. Kitchen. **Corrected On-Site**
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Slicer blade soiled with old food debris.
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2/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Duct tape used to repair nonfood-contact surface. Interior of reach in cooler, cookline
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Grease accumulated under/between cooking equipment.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cookline **Corrected On-Site**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm cl.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking as specified in the plan. Potatoes
- High Priority - Small flying insects in front counter/restroom area
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Light mold, back of ice bin
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Slicer blade guard soiled with old food debris.
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9/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on bottom of prep table shelves, cookline
- Basic - Duct tape used to repair nonfood-contact surface. Cooler interior
- Basic - Grease accumulated under cooking equipment.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Sausage. **Corrected On-Site**
- Basic - Wall in disrepair. Dish area near handsink, behind water heater, corner near dish machine
- Basic - Wall soiled with accumulated food spatter. Dish area
- Basic - Water leaking from base of faucet, men's room. No handle on hot water knob, water leaks from base when running
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 100 ppm cl
- Basic - egg flats used to line nonfood-contact shelves. On shelf above stove holding pans **Corrected On-Site**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Sliced cheese in cookline drop in cooler in shallow pans lined with cloth 44-48. Advised to use deep pan and remove cloth
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control returned to cooler after 1 hour of using time. Advised
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw shell eggs stored over bags of batter stored in bus tub on floor.
- Intermediate - Accumulation of black/green mold-like substance/rust in the interior of the ice machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooling grits and gravy 95-106 at room temperature, employees unaware how long ago items were cooked. Moved to cooler
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4/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of lime scale/black material on the inside of the dishmachine. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Prep table shelves, wire shelving **Warning**
- Basic - Build-up of grease on nonfood-contact surface. Cook line shelving under flattop, wall, floor cookline area **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Lime scale build-up inside ice machine. **Warning**
- Intermediate - Slicer blade guard soiled with old food debris. **Warning**
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1/28/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of lime scale/black material on the inside of the dishmachine. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Prep table shelves, wire shelving **Warning**
- Basic - Build-up of grease on nonfood-contact surface. Cook line shelving under flattop, wall, floor cookline area **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site** **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. Server area and near slicer **Warning**
- Basic - Lime scale build-up inside ice machine. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.burgers **Corrected On-Site** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. In True glass cooler, sliced cheese 46F, in cooler overnight per operator. Beef 51F, deli meats 47-53F, coleslaw 48F removed from refrigeration and returned per operator. Advised to remove bread blocking air from top of cooler and move items to another unit. **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. In cookline cooler, sliced cheese overstocked 41F at bottom to 57F at top **Warning**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Flying insect **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Gravy sitting above steam table 110F. Advised to reheat to 165F **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Cases of bacon over potatoes **Warning**
- 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. True cooler **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing, used by employee to rinse out inside of ketchup bottle **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site** **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Large container of white gravy **Corrected On-Site** **Warning**
- Intermediate - Slicer blade guard soiled with old food debris. **Warning**
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1/24/2013 | Routine - Food | Warning Issued |
- Violation: 23-03-1 Observed ice build-up on shelving and floor to right of entrance, walk in cooler.On 8/9/12, no ice on floor
- Violation: 36-11-1 Floors in disrepair at entrance to walk in freezer
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8/9/2012 | Complaint Full | Call Back - Complied |
- Clean spoons in server area not inverted.
- Floors in disrepair at entrance to walk in freezer
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on shelf over flour in dish area
- Critical - Observed black encrusted material on can opener.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Cracking shell eggs and continued plating food
- Observed ice build-up on shelving and floor to right of entrance, walk in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Non dairy creamer held at 76F on tables with no time or temperature control - contains milk
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Potatoes at 91F, sausage at 79F, liquid egg at 73F, batter at 48F and shell eggs sitting on cookline with no time or temperature control for 45 minutes per operator.
- Critical - Observed raw animal food stored over ready-to-eat food. raw beef wrapped in plastic over cheese wrapped in plastic in door of reach in freezer
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8/8/2012 | Complaint Full | Administrative complaint recommended |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed creamer returned to refrigeration from table at 58F. On 7/11/12, PH half and half at 75F in bowls on front counter
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Potatoes at 82F, sausage at 59F, left out with no time or temperature control for 20 minutes per operator. Returned to refrigeration. Advised to ice when out or use time.
- Critical - Violation: 16-03-1 Observed accumulation of debris in warewashing machine and associated equipment. interior
- Violation: 23-03-1 Observed build-up of grease on wall, between fryers, cookline
- Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. Gap at side door, N side, back door. On 7/11/12, gap at top of back door.
- Violation: 36-15-1 Observed floor in disrepair, entrance to walk in freezer
- Violation: 37-02-1 Observed hole in wall. in chemical/soda room
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7/11/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Cardboard soiled with oil used to hold fryers on rack.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. Manual sanitize until 50-100 ppm cl.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. interior
- Observed build-up of grease on between fryers, cookline
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Observed floor in disrepair, entrance to walk in freezer
- Critical - Observed food being cooled by nonapproved method. Cooling while covered; cooling large amount of potatoes without active cooling
- Observed hole in wall. in chemical/soda room
- Critical - Observed interior of microwave soiled. front counter
- Critical - Observed interior of reach-in cooler annd gaskets soiled, cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fish thawed 30 minutes prior in water at 100F. operator moved to freezer to drop temperature
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Milk at 46F at bottom of glass server cooler, cream cheese at 42F at top. Advised to rearrange cooler and service.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed creamer returned to refrigeration from table at 58F. Advised to use UHT creamer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Potatoes at 82F, sausage at 59F, left out with no time or temperature control for 20 minutes per operator. Returned to refrigeration. Advised to ice when out or use time.
- Observed residue build-up on hood filters
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Gap at side door, N side, back door
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5/4/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 22-20-1 Observed heavy buildup of slime in the interior of ice machine.
- Critical - Violation: 22-21-1 Observed black soil buildup inside ice bin.
- Violation: 37-11-1 Observed fan soiled with accumulated dust, walk in cooler
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10/31/2011 | Routine - Food | Call Back - Complied |
- Clean pots and pans not stored inverted or in a protected manner.
- Critical - No conspicuously located thermometer in holding unit. cookline.
- Critical - No currently certified food service manager on duty with four or more employees.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed black soil buildup inside ice bin.
- Critical - Observed dented cans.
- Observed fan soiled with accumulated dust, walk in cooler
- Critical - Observed food being cooled by nonapproved method. cooling while covered.
- Critical - Observed food stored on floor. waffle batter, walk in cooler
- Critical - Observed heavy buildup of slime in the interior of ice machine.
- Observed mold like residue on ceiling tiles and/or air conditioning vent covers. By walk in freezer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese at 54F corned beef at 47F. Corrective action: Items moved to freezer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ham 54F.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sausage at 62F, beef at 55F, left out on counter and returned to cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. Shell eggs over raw fish and potatoes, walk in cooler
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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10/28/2011 | Routine - Food | Warning Issued |
- Clean food storage contaners not stored inverted or in a protected manner.
- Floors not maintained smooth and durable. Walk in freezer.
- Critical - No conspicuously located thermometer in holding unit. Server station.
- Observed attached equipment soiled with accumulated dust. Ceiling fan, kitchen area.
- Observed build-up of grease on fryers.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored on floor. Walk in cooler.
- Critical - Observed food stored on floor. Walk in freezer.
- Observed grease accumulated under cooking equipment.
- Observed residue build-up on dry storage shelves.
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable. Walk in freezer.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - No conspicuously located thermometer in holding unit. Front line cooler.
- Critical - No conspicuously located thermometer in holding unit. Reach in cooler.
- Critical - No conspicuously located thermometer in holding unit. Salad cooler.
- Critical - No conspicuously located thermometer in holding unit. Three door reach in cooler by walk in freezer.
- Critical - No handwashing sign provided at a handsink used by food employees. Kitchen.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of grease on hood filters.
- Observed dusty ceiling tiles and/or air conditioning vent covers. Dry storage area by walk in freezer.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Diced ham, 45 degrees Fahrenheit. Front line cooler, top part. Advised.
- Observed residue build-up on food storage shelves .
- Observed ripped/worn tin foil used as shelf cover. Salad cooler.
- Critical - Observed uncovered food in walk in cooler.
- Observed walk-in freezer gasket torn/in disrepair.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sausage gravy 119 degrees Fahrenheit.
- Critical - Working containers of food removed from original container not identified by common name.
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1/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit. Pepsi cooler.
- Critical. Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical. Observed food stored on floor. Walk in freezer.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.
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8/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sausage held at cookline, 47F. Product returned to walk-in cooler. Corrected On Site.
- Critical. Cooked vegetables not held at 135 degrees Fahrenheit or above. Potatoes at cookiline, 81F. Cook portioned some to the grill, returned rest to walk-in cooler. Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Dishware must be sanitized in manual dipsink until machine is testing at proper level.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed microwave soiled.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Observed build-up dust on fans.
- Observed floor and wall junctures not coved. Warewashing area.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Wiping cloth chlorine tested greater than 200ppm.
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3/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed luncheon meats and salads not properly date marked.
- Critical. Cooked vegetables- potatoes not held at 135 degrees Fahrenheit or above. Potatoes held near cookline for reheating temped at 79F. Cook states less than 1 hour. Advised product must be held at temperature until ready to reheat.
- Critical. Observed raw animal food, chicken breasts, stored over ready-to-eat food- milk.
- Critical. Observed food, boxed turkeys and bread, stored on walk-in cooler floor.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cook assembling sandwich with barehands. Advised.
- Observed walk-in freezer gasket torn/in disrepair.
- Critical. Observed buildup of soil in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Critical. Handwashing cleanser lacking at handwashing sink- ladies room.
- Walk-in freezer floor not maintained smooth and durable.
- Critical. Observed sanitizing solution for wiping cloths exceeding the maximum concentration allowed. Chlorine tested over 200ppm.
- Wet mop not hung to dry.
- Critical. Electrical outlet in storage room missing cover plate. For reporting purposes only.
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11/19/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food being cooled by nonapproved method. Sausage being cooled in covered containers.
- Observed walk-in freezer gasket torn/in disrepair.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths.
- Critical. Observed buildup of soil in the interior of ice machine.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed buildup of soil in soda dispensing nozzles. Corrected On Site.
- Observed build-up of dust or dirt on the fan.
- Critical. Electrical outlet in storage room missing cover plate. For reporting purposes only.
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7/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/25/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 12/3/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/8/2008 | Routine - Food | Call Back - Complied |
| No report available. | 7/7/2008 | Routine - Food | Warning Issued |
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