The purpose of this visit was to perform a risk factor assessment.
Gave the CFM Employee Health Policy and Active Managerial Control information in Chinese, food storage chart in Chinese and Spanish.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Observed raw pork over tofu, raw shrimp over cooked chicken and cabbage
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. GAVE CFM PROPER FOOD STORAGE CHART IN CHINESE AND SPANISH
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination:Observed uncovered wontons, cooked chicken, tofu in the Delfield 3 door refrigerator
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed raw shrimp at 45F, raw beef at 47F, raw chicken at 45F on the Beverage Air prep top, tofu at 44F, pork at 48F inside the Beverage Air 2 door prep refrigerator
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.MOVED TO DELFIELD TO COOL TO 41F OR BELOW
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the only handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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12/17/2015 | Risk Factor | |
The purpose of this visit was a follow up to assess the cold holding capability of the Beverage Air 2 door prep refrigerator and the Delfield 3 door refrigerator. Both are holding PHF/TCS food at 41F or below.
- Cutting Boards / Resurface / Discard
Observation: The cutting board along the Beverage Air 2 door prep refrigerator is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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05/11/2015 | Follow-up | |
The purpose of this visit was to conduct a routine inspection.
A follow up inspection will be conducted on or about May 11, 2015 to assess the cold holding capability of the Beverage Air 2 door prep refrigerator and the Delfield 3 door refrigerator.
Cooling information was given to the PIC in Chinese.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in the 3-vat sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. DISCUSSED WITH THE CFM HANDWASHING NEEDS TO OCCUR ONLY IN THE HANDSINK
- Thawing / Approved Methods (corrected on site) (repeated violation)
Observation: Observed the following food thawing using an improper method: frozen shrimp in a plastic container on the 3-vat drain board
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process. PLACED IN A REFRIGERATOR
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed raw chicken at 46F in the Delfield 3 door refrigerator
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Beverage Air 2 door prep refrigerator 46F, Delfield 3 door refrigerator 43F
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Cutting Boards / Resurface / Discard
Observation: The cutting board along the Beverage Air 2 door prep refrigerator is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch:Whisk (2), peeler, fork
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.DISCARDED THE PEELER
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:Gaskets of all the refrigerators
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floor/wall juncture in the entire kitchen, walls adjacent to the cookline,walls adjacent to the 3-vat sink, shelving adjacent to the cookline, the interior of all the refrigerators, the interior and top of the True 2 door flat top prep refrigerator which is used for dry storage is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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05/08/2015 | Routine | |
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination (corrected on site) (repeated violation)
Observation: Equipment food-contact surfaces/utensils were not observed cleaned after contamination. OBSERVED INSIDE OF COOKERS AND OVENS AND INTERIOR OF REFRIGERATORS HAD FOOD RESIDUE, DIRT AND GREASE
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. DISUCSSED WITH CFM THE IMPORTANCE OF CLEANING THESE FOOD SURFACES . DURING THE INSPECTION STAFF STARTED CLEANING THESE SURFACES.
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11/03/2014 | Risk Factor | |
Follow up inspection revealed most violations have been corrected. The white refrigerator has been removed and placed in the main dining area and a new commercial refrigerator ( still in package) has been bought and the invoice provided.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the DOORS LEADING TO THE BACK HAVE BLACK DEPOSITS ON THEM AND ARE IN NEED OF PAINTING, SCREEN DOOR NEEDS TO BE REPAIRED AND THE RUSTED BASE OF TWO PREP TABLES NEED TO BE REPAINTED. these structures are not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. SPOKE TO THE CFM AND ASKED HER TO REPAIR THE ITEMS LISTED ABOVE.
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03/19/2014 | Follow-up | |
- Hair Restraint Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.CFM WAS OBSERVED WORKING IN FOOD PREP AREA WITH NO HAIR RESTRAINT.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. 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. ASKED CFM TO PURCHASE CAP, VISOR OR HAIR NET, CFM WAS ABLE TO OBTAIN A CAP.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:OBSERVED RAW CHICKEN OVER RAW BEEF IN THE CHEST FREEZER AND RAW CHICKEN OVER RAW SHELL EGGS IN THE SANY0 2 DR UPRIGHT REFRIGERATOR.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). WENT THROUGH THE PUBLIC HEALTH REASON AND THE CORRECT ORDER OF ARRANGEMENT WITH THE CFM. PROVIDED HER WITH AN ILLUSTRATED HANDOUT SHE COULD PLACE OVER THE REFRIGERATORS FOR EASY VISUAL UNDERSTANDING OF THE STAFF. THE FOOD ITEMS WERE REMOVED AT TIME OF INSPECTIONA ND ARRANGED IN CORRECT ORDER.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:OBSERVED FRIED RICE ON PREP TABLE AT 67F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.SPOKE TO CFM OF THE NEED TO KEEP FOOD AT BELOW 41F OR ABOVE 135F AND THE REASON THAT IS IMPORTANT. CFM HAS DISCARDED THE RICE.
- Food Temperature Measuring Device Required & Readily Accessible (corrected on site)
Observation: The certified food manager could not provide a working food temperature measuring device.OBSERVED BOTH THERMOMETERS ON THE PREMISES DID NOT WORK.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.PROVIDED CFM WITH ONE THERMOMETER AND ASKED HER TO PURCHASE ADDITIONAL THERMOMETERS FOR THE FACILITY. WORKED WITH CFM TO CALIBRATE THERMOMETER.
- Critical: Equipment / Food-Contact / Visibly Clean (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: OBSERVED FOOD RESIDUE, GREASE AND GRIME ON THE RICE COOKER AND SHELVES AND INTEROR GASKETS OF THE BEVERAGE 3DR UPRIGHT FREEZER AS WELL AS THE 2 DR UPRIGHT DELFIELD REFRIGERATOR.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. ASKED CFM TO ENSURE ALL EQUIPMENT AND UTENSILS ARE KEPT CLEAN. THIS WILL BE VERIFIED AT FOLLOW UP INSPECTION.
- Equip / Food-Contact / Cook Equip / Free of Deposits
Observation: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: OBSERVED FOOD DEPOSITS, GRIME AND GREASE ON THE SURFACE OF THE RICE COOKER AND THE STOVE TOP
Correction: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. A surface that is soiled cannot be effectively sanitized.ASKED CFM TO CLEAN THE COOKER AND THE COOKING RANGE.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification (repeated violation)
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment:OBSERVED A WHITE REFRIGERATOR THAT WAS NOT APPROVED FOR COMMERCIAL USE ON THE PREMISES.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use. ASKED THE CFM TO REMOVE THE EQUIPMENT FROM THE KITCHEN IN 5 BUSINESS DAYS. FOLLOW UP INSPECTION WILL BE CONDUCTED TO VERIFY THIS.
- Physical Facilities Good Repair
Observation: Observed that the DOORS LEADING TO THE BACK HAVE BLACK DEPOSITS ON THEM AND ARE IN NEED OF PAINTING, SCREEN DOOR NEEDS TO BE REPAIRED AND THE RUSTED BASE OF TWO PREP TABLES NEED TO BE REPAINTED. these structures are not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. SPOKE TO THE CFM AND ASKED HER TO REPAIR THE ITEMS LISTED ABOVE.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floor tiles around the 3 VAT sink and the cooking area and the floor and wall as well as the facucets of the mop sink area have visible dirt and deposits and are in need of more frequent cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. ASKED THE CFM TO INCREASE THE CLEANING FREQUENCY OF THE BACK KITCHEN AREA.
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03/12/2014 | Routine | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:OBSERVED RAW GROUND PORK AND RAW CHICKEN STORED OVER CUT CARROTS, BABY CORN AND CUT LETTUCE IN THE SANYA 2 DR UPRIGHT REFRIGERATOR AND RAW BARBECUE PORK AND RAW CHICKEN STORED OVER COOKED NOODLES IN THE DELFIELD 3 DR PREP TOP REFRIGERATOR.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. CORRECTED: CFM REMOVED THE ITEMS AND SORTED AND STORED THEM CORRECTLY.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:OBSERVED RW GROUND PORK AND RAW CHICKEN ON THE SAME SHELF IN THE SANYA 2 DR UPRIGHT REFRIGERATOR AND RAW BEEF , RAW CHICKEN AND RAW SCALLOPS ON THE SAME SHELFF IN THE DELFIELD 3 DR UPRIGHT REFRIGERATOR.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). CORRECTED: CFM REMOVED THE ITEMS AND SORTED AND STORED THEM CORRECTLY.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: OBSERVED GRIME AND FOOD RESIDUE AT AND AROUND THE STOVE AREA ,SCOOP USED FOR THE RICE AND KNIVES ON THE PREP TABLE AND INSIDE THE UPRIGHT REFRIGERATORS
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.CORRECTED: DISCUSSED WITH CFM WHO WILL CLEAN THE EQUIPMENT AND HAS REPLACED THE UTENSILS.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site) (repeated violation)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests.OBSERVED A CAN OF RAID UNDER THE CASH REGISTER.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination.DISCUSSED WITH CFM TO DISCARD THE CAN. THE FACILITY HAS REGULAR PROFESIONAL PEST CONTROL SERVICE.
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10/23/2013 | Risk Factor | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:OBSERVED RAW CHICKEN, PORK AND BEEF STORED OVER BEANS AND BAMBOO SHOOTS AND OTHER READY TO EAT FOOD IN THE BEVERAGE AIR PREP REFRIGERATOR.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. CORRECTED
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: OBSERVED UNCOVERED CORN CONTAINER ON PREP TABLE, UNCOVERED EGG DROP SOUP, FRIED DUMPLINFS, EGG ROLLS IN THE BLACK GE REFRIGERATOR, UNCOVERED CAN OF BAMBOO SHOOTS, RAW BEEF, RAW SHRIMP, RAW CHICKEN IN THE BEVERAGE AIR PREP REFRIGERATOR, UNWRAPPED RAW CHICKEN, SCALLOPS, SHRIMP IN THE DELFIELD 3 DR REFRIGERATOR.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.CORRECTED
- Wiping Cloths / Use Limitation /Dry
Observation: Wiping cloths improperly used for the following activity: OBSERVED WIPING CLOTHS BEING USED TO PREVENT THE BLACK GE REFRIGERATOR FROM SLIDING ON THE COUNTER TOP.
Correction: Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. CORRECTED: DISCUSSED WITH CFM.
- Food Storage / Exposed to Splash, Dust, etc.
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows: OBSERVED TRAY WITH SAUCES AND FLOUR NEXT TO THE HAND SINK EXPOSING IT TO CONTAMINATION FROM SPLASH.
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: OBSERVED TWO LARGE PACKETS OF RAW PORK THAWING ON THE SHELF COUNTER.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process. CFM REMOVED THE ITEMS TO THE SANYO REFRIGERATOR.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: OBSERVED PORK DUMPLING AT 46F, FRIED WONTON AT 50F AND EGG ROLL AT 44F IN THE BLACK GE REFRIGERATOR.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.CORRECTED: CFM REMOVED THE ITEMS TO THE FREEZER.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: OBSERVED SEVERAL UTENSILS , PANS AND CONTAINERS THAT HAD VISIBLE DIRT, GRIME AND FOOD RESIDUES ON THEM STORED ON SHELVES ABOVE AND OPPOSITE THE 3 VAT SINK.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.CORRECTED: DISCUSSED WITH CFM WHO AGREED TO DISCARD ITEMS THAT COULD NOT BE CLEANED.
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination
Observation: Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment: OBSERVED A SMALL BLACK GE REFRIGERATOR ON THE COUNTER NEAR THE SOUP HOT HOLD WELLS.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
- Critical: Hot Water / Water Heater / Peak Demands Met (corrected on site)
Observation: The hot water at the hadnsink was at maximum of 96F and the 3VAT sink was at a maximum temperature of 97F
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. The thermostat should not be changed or lowered. CORRECTED DURING INSPECTION TO REACH TEMPERATURE OF 113F AT THE HAND SINK.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink at the kitchen area had a plastic bowl sitting on it at the start of the inspection.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. CORRECTED: EMPLOYEE REMOVED THE BOWL FROM THE AREA.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the walls behind the stove, floor tiles especially tiles near the back door and the junction of the 3 VAT and the wall had visible accumulations of dirt grime and other debris and requires more frequent cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site) (repeated violation)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests. OBSERVED CAN OF RAID UNDER THE CASH REGISTER.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. CFM REMOVED THE CAN FROM THE AREA.
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05/08/2013 | Routine | |
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