Mcdonalds #4314, 5190 E Hwy 100, Palm Coast, FL - Restaurant inspection findings and violations

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Business Info

Name: MCDONALDS #4314
Type: Permanent Food Service
Address: 5190 E Hwy 100, Palm Coast, FL 32164
License #: 2800693
Total inspections: 12
Last inspection: 4/3/2014

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Inspection findings

Inspection Date

Type

Disposition

  • Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Boxed item **Corrected On-Site**
  • Basic - Current Hotel and Restaurant license not displayed.
  • Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses. Numerous
  • High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
  • 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 and the time removed from temperature control cannot be determined. Liquid eggs / flat of eggs at cookline **Corrected On-Site** **Repeat Violation**
  • High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw eggs over cooked food items in reach in cooler **Corrected On-Site**
  • Intermediate - Handwash sink not accessible for employee use at all times. Two handwash sinks : blocked by equipment **Corrected On-Site**
  • Intermediate - Handwash sink used for purposes other than handwashing. Numerous items in frontline handwash sink **Corrected On-Site**
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At three handwash sinks **Corrected On-Site**
4/3/2014Routine - FoodInspection Completed - No Further Action
  • Basic - 4-603.15(A) old labels on cleaned lids **Corrected On-Site**
  • Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above foods on top of equipment **Corrected On-Site**
  • Basic - Food stored in a location that is exposed to splash/dust. Food cart at frontline by handwash sink **Corrected On-Site**
  • Basic - Ice scoop handle in contact with ice. Ice machine **Corrected On-Site** **Repeat Violation**
  • Basic - Walk-in cooler curtain soiled with black like substance
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses. Numerous
  • 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 and the time removed from temperature control cannot be determined. See stop sale. On flat of eggs and liquid eggs **Corrected On-Site**
  • High Priority - Small flying insects in frontline condiments area
  • Intermediate - Accumulation of black substance in the interior of the ice machine. Deflector plate **Repeat Violation**
  • Intermediate - Employee used handwash sink as a dump sink. Frontline **Corrected On-Site**
10/10/2013Routine - FoodInspection Completed - No Further Action
  • Basic - Employee cell over foods at prepline **Corrected On-Site**
  • Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
  • High Priority - Toxic substance/chemical stored by or with single-service items. On cart **Corrected On-Site**
  • Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Deflector plate
  • Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
4/19/2013Routine - FoodInspection Completed - No Further Action
  • Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. CRACKED PLASTIC CONTAINERS
  • Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. RINGS, BRACELETS Corrected On Site.
  • Observed old labels stuck to food containers after cleaning.
  • Observed personal care item stored with food. CELLPHONE BY PREPLINE Corrected On Site.
  • Observed single-service items stored on floor. BOXED SPOONS Corrected On Site.
  • Wet wiping cloth not stored in sanitizing solution between uses. NUMEROUS Repeat Violation.
10/19/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. BROKEN THERMOMETER IN COOLER Corrected On Site.
  • Critical - Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use. ITEMS IN TWO HANDSINKS Corrected On Site.
  • Observed gaskets/seals on cold holding unit in poor repair. NUMEROUS COOLERS
  • Observed single-service articles stored without protection from contamination. CUPS IN DISPENSER WITH NO LID :FRONTLINE Corrected On Site.
  • Wet wiping cloth not stored in sanitizing solution between uses. NUMEROUS
3/19/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. FOODS , EQUIPMENT BY HANDSINK Corrected On Site.
  • Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
  • Critical - Handwash sink not accessible for employee use at all times. BLOCKED BY EQUIPMENT Corrected On Site.
  • Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. CRACKED PLASTIC CONTAINER Repeat Violation.
  • Critical - No conspicuously located thermometer in holding unit. Corrected On Site.
  • Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. NON SMOOTH RING Corrected On Site.
  • Critical - Observed handwash sink used for purposes other than handwashing. DUMPING COFFEE Repeat Violation.
  • Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. FRONTLINE COOLER
  • Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site. Repeat Violation.
10/18/2011Routine - FoodInspection Completed - No Further Action
  • Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. NUMBER PLASTIC CONTAINERS : DISHWASH LINE
  • Critical - Observed buildup of slime in the interior of ice machine. HEAVY PINKLIKE SLIME/SUBSTANCE IN REAR ICE MACHINE
  • Observed employee with no hair restraint.
  • Observed gaskets/seals on cold holding unit in poor repair. UNIT OPPOSITE FRYER
  • Critical - Observed handwash sink used for purposes other than handwashing. ITEMS IN SINK. ALSO USED FOR DUMPING ICE Repeat Violation.
  • Observed old food stuck to clean dishware/utensils.
  • Wet wiping cloth not stored in sanitizing solution between uses. NUMBER Repeat Violation.
3/11/2011Routine - FoodInspection Completed - No Further Action
  • Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. 70 F AT COOKLINE
  • Critical. Observed raw animal food stored over ready-to-eat food. EGGS OVER READY TO EAT FOODS (HOTCAKES) : WALKIN COOLER
  • Critical. Observed food stored on floor. ITEMS IN WALKIN FREEZER
  • 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. MANAGER USED SANITIZER INSTEAD OF WASHING HANDS : NUMEROUS TIMES Corrected On Site.
  • Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. CHIPPED PLASTIC CONTAINERS : NEAR COOKLINE
  • Wet wiping cloth not stored in sanitizing solution between uses. NUMEROUS
  • Observed residue build-up on nonfood-contact surface. WALKIN COOLER CURTAIN
  • Plumbing system in disrepair. HANDSINK AT COOKLINE . UNDERNEATH PLUMBING REMOVED
  • Observed leaking pipe at plumbing fixture. HANDSINK AT COOKLINE
  • Critical. Handwash sink not accessible for employee use at all times. NUMEROUS HANDSINKS (3) BLOCKED BY ITEMS IN FRONT
  • Critical. Observed handwash sink used for purposes other than handwashing. STORAGE OF NUMEROUS ITEMS IN HANDSINK . NEAR SANITIZING STATION
  • Critical. Hand wash sink lacking proper hand drying provisions. HANDSINK BY SANITIZING STATION
  • Critical. Observed live flies in kitchen.
  • Dustless cleaning methods not utilized.
  • Observed floor area(s) covered with standing water. BY FRONTLINE COOLER
  • Observed attached equipment soiled with accumulated dust. FAN GRILL IN WALKIN COOLER
  • No copy of latest inspection report.
11/18/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. HAM IN REACH IN COOLER AT 51 Corrected On Site.
  • Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. RAW EGGS NEXT TO CHEESES IN WALK IN COOLER Corrected On Site.
  • Critical. Observed food stored on floor. TORTILLAS Corrected On Site.
  • Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. USING PAPER AS A SHELVING COVER
  • Critical. Observed soiled reach-in cooler gaskets. Corrected On Site.
  • Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. ICE SCOOP STORED ON DIRTY SHELVING Corrected On Site.
  • Observed single-service items stored on floor. TEA URN LINERS Corrected On Site.
  • Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
  • Critical. Observed toxic item improperly stored. NEXT TO PAPER TOWELS Corrected On Site.
4/20/2010Routine - FoodInspection 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 under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control;
  • Critical. (B) Shell eggs that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated equipment that maintains an ambient air temperature of 45 degrees Fahrenheit or less.
  • Critical. FOOD Storage. (A) Except as specified in Paragraphs (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor. (B) FOOD in PACKAGES and working containers may be stored less than 6 inches above the floor on case lot handling EQUIPMENT as specified under Section 4-204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.
  • Critical. (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODs during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD;
  • Critical. FOOD Storage. (A) Except as specified in Paragraphs (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor. (B) FOOD in PACKAGES and working containers may be stored less than 6 inches above the floor on case lot handling EQUIPMENT as specified under Section 4-204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.
  • Critical. (A) FOOD shall be protected from cross contamination by: (4) storing the FOOD in PACKAGES, covered containers, or wrappings;
  • 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. Cleaning Procedure. (A) Except as specified in Paragraph (B) of this section, food EMPLOYEES' shall clean their hands and exposed portions of their arms (or surrogate prosthetic devices for hands or arms) for at least 20 seconds, using a cleaning compound in a lavatory that is equipped as specified under Section 5-202.12. (B) Food EMPLOYEES' shall use the following cleaning procedure: (1) Vigorous friction on the surfaces of the lathered fingers, finger tips, areas between the fingers, hands and arms (or by vigorously rubbing the surrogate prosthetic devices for hands or arms) for at least 10 to 15 seconds, followed by; (2) Thorough rinsing under clean, running warm water; and (3) Immediately follow the cleaning procedure with thorough drying of cleaned hands and arms (or surrogate prosthetic devices) using a method as specified under Section 6-301.12. (C) Food EMPLOYEES' shall pay particular attention to the areas underneath the fingernails during the cleaning procedure. (D) If approved and capable of removing the types of soils encountered in the food operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
  • Effectiveness. (A) Except as provided in Paragraph (B) of this section, FOOD EMPLOYEES' shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE- SERVICE and SINGLE-USE ARTICLES. (B) This section does not apply to FOOD EMPLOYEES' such as counter staff who only serve BEVERAGES and wrapped or PACKAGED FOODS, hostesses, and wait staff if they present a minimal risk of contaminating exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
  • (B) Cloths used for wiping FOOD spills shall be: (1) Dry and used for wiping FOOD spills from TABLEWARE and carry-out containers; or (2) Wet and cleaned as specified under Paragraph 4-802.11(D), stored in a chemical sanitizer at a concentration specified in Section 4-501.114, and used for wiping spills from FOOD-CONTACT and nonFOOD-CONTACT SURFACES of EQUIPMENT. 4-501.114(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.]
  • (B) Cloths used for wiping FOOD spills shall be: (2) Wet and cleaned as specified under Paragraph 4-802.11(D), stored in a chemical sanitizer at a concentration specified in Section 4-501.114, and used for wiping spills from FOOD-CONTACT and nonFOOD-CONTACT SURFACES of EQUIPMENT.
  • 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.
  • Critical. (E) Except when dry cleaning methods are used as specified under Section 4-603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs, scoops, or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
  • Critical. (E) Except when dry cleaning methods are used as specified under Section 4-603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs, scoops, or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
  • Critical. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
  • (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
  • (C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under Paragraph (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. (D) Items that are kept in closed packages may be stored less than 6 inches above the floor on dollies, pallets, racks, and skids that are designed as provided under Section 4-204.122.
  • (A) Except as specified in Paragraph (B) of this section, SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: (1) In locker rooms; (2) In toilet rooms; (3) In garbage rooms; (4) In mechanical rooms; (5) Under sewer lines that are not shielded to intercept potential drips; (6) Under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed; (7) Under open stairwells; or (8) Under other sources of contamination. (B) SINGLE-SERVICE and SINGLE-USE ARTICLES that are PACKAGED or in a facility such as a cabinet may be stored in a locker room.
  • Critical. Backflow Prevention Device, When Required. A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under Section 5-202.13; or (B) Installing an APPROVED backflow prevention device as specified under Section 5-202.14.
  • Critical. (A) A handwashing lavatory shall be maintained so that it is accessible at all times for EMPLOYEE use.
  • Critical. (B) Using a Handwashing Facility. A handwashing lavatory may not be used for purposes other than handwashing.
  • Critical. Hand Drying Provision. Each handwashing lavatory or group of adjacent lavatories shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device.
  • (A) Cleaning, Frequency and Restrictions. The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
  • (A) Cleaning, Frequency and Restrictions. The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
  • Critical. Separation. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and (B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and sanitizers that are stored in WAREWASHING areas for availability and convenience if the materials are stored to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
  • Critical. Means of egress shall be continuously maintained free of all obstructions or impediments to full instant use in the case of fire or other emergency. Means of access must permit unobstructed travel at all times and be maintained free of obstructions and fire hazards. Halls, entrances and stairways shall be clean, ventilated and well-lighted day and night. Hall and stair runners shall be kept in good condition. Hand rails shall be installed on all stairways and guard rails around all porches and steps. Adequate means of exit shall be provided pursuant to NFPA 101. FOR REPORTING PURPOSES ONLY.
  • Critical. Work Space about Equipment. Sufficient space shall be provided and maintained about electrical equipment to permit ready and safe operation and maintenance of such equipment. In all cases, the work space shall be adequate to permit at least a 90-degree opening of doors or hinged panels. FOR REPORTING PURPOSES ONLY.
9/17/2009Routine - FoodInspection Completed - No Further Action
No report available. 2/4/2009Routine - FoodInspection Completed - No Further Action
No report available. 7/18/2008Food-Licensing InspectionInspection Completed - No Further Action

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