Giant Food #249, 6980 Bradlick Shopping Center, Annandale, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Giant Food #249
Address: 6980 Bradlick Shopping Center, Annandale, Virginia
Total inspections: 7
Last inspection: Jul 9, 2009

Restaurant representatives - add corrected or new information about Giant Food #249, 6980 Bradlick Shopping Center, Annandale, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to name the Big Five Foodborne Illnesses and/or describe the primary symptoms of illnesses/diseases that are transmissible through food.
  • 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed suremi at 44F, chicken wings at 46-51F,
  • 4-204.112(B) - There was no temperature measuring device located in the following cold or hot holding equipment:Observed no thermometers located in the open refrigeration unit for prepackaged products and chicken wings
  • 4-501.11(A) - The followng mechanical refrigeration unit is not currenlty operating as required to cold hold food at a temperature of 41F or less.Observed the refrigeration unit utilized to hold the chicken wings was not holding at 41F or below
  • 4-602.13 - Repeat The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Observed grime and debris exhibited in the caulking above the 3 vat sink
  • 5-205.15(B) - The hand sink basin, closest to the walk in, is slow to drain.
  • 6-202.13(B)(1)-(2) - Insect control device is located, adjacent to storage shelves containing clean food storage containers, where dead insects may be impelled or fall.
  • 7-201.11(B) - Corrected During Inspection Critical Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed glass cleaner stored on prep table
  • 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the quaternary ammonium solution was measured in excess of 400 ppm.
July 09, 2009Routine45Details / Comments
  • 3-402.11(A) - Critical The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: there was no documentation from provider indicating that sushi had been frozen to prescribed parameters
  • 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: chicken, egg and penne pasta observed at 47F at buffet
May 02, 2008Critical Procedures20Details / Comments
  • 4-501.114(C) - Corrected During Inspection Critical Repeat Quaternary ammonium compound sanitizing solution used in 3-compartment sink was not at an acceptable concentration. (less than 200 ppm)
  • 4-502.11(B) - Corrected During Inspection Repeat The food temperature measuring device was found out of calibration in the range of use.
  • 4-602.13 - The splash guards of hand sinks in the deli section were observed in need of cleaning due to accumulation of mold and grime.
  • 6-202.11(A) - Light bulb(s) in the walk in freezer are not covered by a protective shielding.
  • 6-303.11(B) - Observed that inadequate lighting was provided in the warewashing areas, equipment and storage areas in deli section (light bulbs out).
September 25, 2007Routine14Details / Comments
No violation noted during this evaluation. September 25, 2007Complaint00Details / Comments
  • 3-305.11(A)(3) - Container of dry rice was stored on the floor.
  • 3-402.11(A) - Critical There was no documentation from the supply company verifying that sushi is properly frozen to required parameters prior to delivery to the facility.
  • 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: chicken pieces, chicken salad, various wing varieties.
  • 3-501.17(B) - Corrected During Inspection Critical The following ready-to-eat , commercially processed food in the refrigeration unit was not properly dated for disposition after opening: various deli meat packages opened and stored in reach in unit behind display case.
  • 3-501.19(A) - Critical The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): vinegar treated rice.
May 31, 2007Critical Procedures41Details / Comments
  • 2-301.14(A)-(I) - Critical A food employee failed to wash her hands before engaging in food preparation, after picking trash/ debris from the floor at deli prep area.
  • 4-501.114(C) - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution at deli prep 3-compartment sink and salad prep 3-compartment sink was not detectable by test strips.
  • 4-502.11(B) - Corrected During Inspection The food temperature measuring device was found out of calibration in the range of use. Observed three thermometers out of calibration at deli prep area and salad bar using ice water method.
  • 4-901.11(A) - Corrected During Inspection Plastic containers at salad prep area and steel containers at deli prep area were found stacked while wet after cleaning and chemical sanitization.
  • 5-205.11(B) - Corrected During Inspection Observed a chemical container stored at hand wash sink at deli prep area.
  • 6-301.12(A) - Corrected During Inspection Observed that no paper towels were available for handwashing sink at deli prep area.
November 02, 2006Routine24Details / Comments
  • 4-501.114C - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration in the 3 vat sink at the service deli. There was no measurable sanitizer present.
  • 4-602.13 - The nonfood contact surface of the following equipment had accumulations of grime and debris:1) top of dishwasher in service deli.
  • 7-202.12A - Corrected During Inspection Critical The chemical sanitizer at the deli prep kitchen was not being used in accordance with law or the manufacturer's use directions. The concentration of quaternary ammonia was greater than 200ppm.
May 16, 2006Routine21Details / Comments

July 09, 2009 (Routine)



Violations:
  • 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to name the Big Five Foodborne Illnesses and/or describe the primary symptoms of illnesses/diseases that are transmissible through food.
    The Person in Charge or certified food manager shall know that symptoms of nausea, fever, sore throat, jaundice, vomiting, and/or diarrhea are transmissible to food. In addition, diseases such as E. Coli, Salmonella Typhi, Shigella, Norovirus, and Hepatitis A are also transmissible to food.
  • 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed suremi at 44F, chicken wings at 46-51F,
    Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
  • 4-204.112(B) - There was no temperature measuring device located in the following cold or hot holding equipment:Observed no thermometers located in the open refrigeration unit for prepackaged products and chicken wings
    Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
  • 4-501.11(A) - The followng mechanical refrigeration unit is not currenlty operating as required to cold hold food at a temperature of 41F or less.Observed the refrigeration unit utilized to hold the chicken wings was not holding at 41F or below
    Refrigerators shall be capable of holding foods at a temperature of 41F or below. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
  • 4-602.13 - Repeat The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Observed grime and debris exhibited in the caulking above the 3 vat sink
    Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • 5-205.15(B) - The hand sink basin, closest to the walk in, is slow to drain.
    A plumbing system shall be maintained in good repair.
  • 6-202.13(B)(1)-(2) - Insect control device is located, adjacent to storage shelves containing clean food storage containers, where dead insects may be impelled or fall.
    Relocate the insect control device so that it is not located over a food preparation area and dead insects are prevented from being falling on exposed food, clean equipment, utensils, linens, and unwrapped single-service and single-use articles.
  • 7-201.11(B) - Corrected During Inspection Critical Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed glass cleaner stored on prep table
    All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
  • 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the quaternary ammonium solution was measured in excess of 400 ppm.
    Maintain the concentration of the quaternary ammonium at 200 ppm.
Comments:
The purpose of today’s inspection was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
The person in charge was able to name the Big Five Foodborne Illnesses which are required to be reported to the Health Department. Information on the Big Five Foodborne Illnesses, in English, Spanish, Chinese and Thai, was left with the CFM to post. The facility does have an employee health policy and would not allow food workers to work if having symptoms outlined in the employee health handout provided to the CFM. An Employee Illness Decision Guide was discussed and a copy was left with the CFM.
Please fax me a copy of the invoice for the repair of the sanitizer dispenser
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot water heater: Voyager, SSV 199-80RB, BTU: 199,000, GPH: 218; Bradford White, DM 100 127 3NA, BTU: 270,000, GPH: 261.8; DEC Thermstor, TS-II-120-1, BTU: 80,000, GPH: 67.2
Dishmachine: Hobart AM-14T
Vent hood cleaning: every 3 months; filters cleaned June 23, 2009
Pest Control service: monthly

It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.

May 02, 2008 (Critical Procedures)



Violations:
  • 3-402.11(A) - Critical The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: there was no documentation from provider indicating that sushi had been frozen to prescribed parameters
    Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4F or below for a minimum of 7 days in a freezer, or 2) frozen at -31F or below until solid and stored at -31F or below for a minimum of 15 hours, or 3) frozen at -31F or below until solid and stored at -4F or below for a minimum of 24 hours.
  • 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: chicken, egg and penne pasta observed at 47F at buffet
    Potentially hazardous foods shall be held cold at a temperature of 41F or below. Please ensure foods arrive to salad bar at 41F or less. Replace buffet supply with replacement chicken, egg and penne pasta
Comments:
During the critical procedures inspection of this establishment it was noted that management is aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. person in charge was able to name the Big Five Foodborne illness which are required to be reported to the Health Department.
Hot Water Heater:
Dishwasher: Hobart am14 heat sanitizing
Hood System: to be contractor serviced
Grease Trap:
Consumer Advisory: N/A
Pest Control: to be contractor serviced
1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Continue to inspect canned food deliveries and segregate any dented cans from general storage. 5. Maintain pest control services as needed. Keep records of all services provided.

September 25, 2007 (Routine)



Violations:
  • 4-501.114(C) - Corrected During Inspection Critical Repeat Quaternary ammonium compound sanitizing solution used in 3-compartment sink was not at an acceptable concentration. (less than 200 ppm)
    A quaternary ammonium compound solution shall have a concentration of 200 ppm.
  • 4-502.11(B) - Corrected During Inspection Repeat The food temperature measuring device was found out of calibration in the range of use.
    Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32F or calibrated in a pot of boiling water at 212F.
  • 4-602.13 - The splash guards of hand sinks in the deli section were observed in need of cleaning due to accumulation of mold and grime.
    Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • 6-202.11(A) - Light bulb(s) in the walk in freezer are not covered by a protective shielding.
    Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
  • 6-303.11(B) - Observed that inadequate lighting was provided in the warewashing areas, equipment and storage areas in deli section (light bulbs out).
    Increase the lighting to provide a minimum of 20 foot candles in these areas.
Comments:
The purpose of today’s visit was to conduct a routine inspection at the above named establishment in response to complaint received on September 24, 2007.

All critical violations were corrected during the inspection. noncritical violations shall be corrected immediately and within 30 days. Please contact me with any questions.
Hand washing guidelines and information sheet on excluding or restricting food employees on their health status was provided to the person in charge.

NOTES:
*Water heaters: Voyager, SSV 199-80RB, BTU: 199,000, GPH: 218; Bradford White, DM 100 127 3NA, BTU: 270,000, GPH: 261.8; DEC Thermstor, TS-II-120-1, BTU: 80,000, GPH: 67.2
*Dishmachine: Hobart AM-14T, tested for heat sanitizing with thermolabel.
*Hood filters: twice a month; Hood system: biannually
*Pest Control Services: twice a month, last service was done on September 18, 2007, no pest activity was noted during today's inspection.

September 25, 2007 (Complaint)

Comments:
The purpose of today’s visit was to conduct a complaint investigation at the above named establishment in response to a complaint received on September 24, 2007. The complainant reported that the ladies bathroom was filthy and there was no paper towel and soap.
A routine inspection was also conducted along with complaint investigation today.

Both customer rest rooms were inspected during today's inspection and found to be in compliance. Paper towels and soap with hot water was available at all hand sinks. Both rest rooms were observed cleaned and no off odor was noted.

May 31, 2007 (Critical Procedures)



Violations:
  • 3-305.11(A)(3) - Container of dry rice was stored on the floor.
    Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks.
  • 3-402.11(A) - Critical There was no documentation from the supply company verifying that sushi is properly frozen to required parameters prior to delivery to the facility.
    Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4F or below for a minimum of 7 days in a freezer, or 2) frozen at -31F or below until solid and stored at -31F or below for a minimum of 15 hours, or 3) frozen at -31F or below until solid and stored at -4F or below for a minimum of 24 hours.
  • 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: chicken pieces, chicken salad, various wing varieties.
    Potentially hazardous foods shall be held cold at a temperature of 41F or below.
  • 3-501.17(B) - Corrected During Inspection Critical The following ready-to-eat , commercially processed food in the refrigeration unit was not properly dated for disposition after opening: various deli meat packages opened and stored in reach in unit behind display case.
    Refrigerated, ready-to-eat, potentially hazardous foods that are commercially processed and held at 41F or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS or if held at 41F-45F shall be clearly labeled and date marked with a "USE BY" date not exceeding 4 TOTAL DAYS.
  • 3-501.19(A) - Critical The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): vinegar treated rice.
    If time only is used as a public health control for a working supply of potentially hazardous foods written procedures shall be prepared in advance.
Comments:
During the critical procedures inspection of this establishment it was noted that management was fully aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge(PIC). Also, the PIC/CFM could convey all the knowledge of an employee health policy indicating what symptoms are to be reported and when to exclude/restrict an employee from their duties OR did have access to a written policy stating what actions are necessary following a report that an employee has certain symptoms or diagnosed illnesses.
As discussed with the CFM, employees shall be RESTRICTED from working in a food service establishment when they are experiencing symptoms of sore throat, fever, nausea, vomiting, diarrhea, jaundice, and open wounds/cuts on the hands and arms, Until the employee obtains documentation from a medical professional that he/she is no longer experiencing those symptoms may they return to work. If an employee has been diagnosed with and/or been in contact with someone who has been diagnosed with Salmonella, Shigella, E.Coli, Hepatitis A, and Norovirus they must be EXCLUDED from working in the food service establishment until laboratory tests have confirmed they are no longer carriers of the disease.
Hot Water Heater:
Dishwasher: heat sanitizing, in compliance
Hood System:
Grease Trap:
Consumer Advisory: in compliance; recommend additional consumer advisory stickers placed on sides of display case
Pest Control:

November 02, 2006 (Routine)



Violations:
  • 2-301.14(A)-(I) - Critical A food employee failed to wash her hands before engaging in food preparation, after picking trash/ debris from the floor at deli prep area.
    Employees should wash their hands any time they get contaminated
  • 4-501.114(C) - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution at deli prep 3-compartment sink and salad prep 3-compartment sink was not detectable by test strips.
    Ensure the food employees are monitoring concentration of Quaternary Ammonium at 3-comaprtment sinks using test strips after dispensing by automatic sanitizer dispenser.
  • 4-502.11(B) - Corrected During Inspection The food temperature measuring device was found out of calibration in the range of use. Observed three thermometers out of calibration at deli prep area and salad bar using ice water method.
    Check calibration of thermometers for accuracy often.
  • 4-901.11(A) - Corrected During Inspection Plastic containers at salad prep area and steel containers at deli prep area were found stacked while wet after cleaning and chemical sanitization.
    Air dry containers before storing after washing and sanitizing.
  • 5-205.11(B) - Corrected During Inspection Observed a chemical container stored at hand wash sink at deli prep area.
    Establish a practice of storing chemicals at a common place between uses.
  • 6-301.12(A) - Corrected During Inspection Observed that no paper towels were available for handwashing sink at deli prep area.
    Provide single use paper towel or other approved means to dry hand after washing.
Comments:
The purpose of today’s visit was to conduct a routine inspection at the above named establishment. All critical violations were corrected during the inspection. Maintain critical violations corrected.
IMPORTANT:
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle ready-to-eat food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 135F or above. 4. Maintain pest control services as needed. Keep records of all services provided. 5. If applicable, maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 6. Discuss with your employees illnesses and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, etc.). 7. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment or existing equipment.
Based on discussion with person in charge/CFM, I determined that employees health policy could be improved with more awareness of symptoms of illnesses that are transmissible to and through food. Employees should also be trained on their responsibilities to report illnesses to the person in charge so that PIC can determine restriction or exclusion of an ill employee from work. A handout was provided with information whether to exclude or restrict ill food employee based on diagnosis or symptoms of the big 5 foodborne illnesses.
COOLING
Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Any other method that can effectively accomplish cooling.
Foods must drop from 135F to 70F within 2 hours and from 70F to 41F within 4 hours.
Cooling processes adopted by establishment were adequate, I will suggest to monitor cooling temperatures to make sure it is accomplished effectively in timely manner.

May 16, 2006 (Routine)



Violations:
  • 4-501.114C - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration in the 3 vat sink at the service deli. There was no measurable sanitizer present.
    Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
  • 4-602.13 - The nonfood contact surface of the following equipment had accumulations of grime and debris:1) top of dishwasher in service deli.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 7-202.12A - Corrected During Inspection Critical The chemical sanitizer at the deli prep kitchen was not being used in accordance with law or the manufacturer's use directions. The concentration of quaternary ammonia was greater than 200ppm.
    The quaternary ammonia must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items. Maximum level of quat is 200ppm.
Comments:
The purpose of this visit was to conduct a routine inspection. All critical violations were corrected during the inspection. Good food safety practices were observed throughout the inspection - gloves worn as needed, hands washed, hot and cold hold temperatures in proper range.
There was discussion with the person in charge regarding proper cooling methods used with the cold chicken on the cold bar. The following guidelines may help.
Cool foods by the following methods: 1) placing food in shallow pans; 2) separating food into smaller thinner portions; 3) using rapid cooling equipment; 4) stirring the food in a container placed in an ice water bath; 5) using containers that facilitate heat transfer(metal); 6) adding ice as an ingredient; 7) any other method that can effectively accomplish cooling. Use thermometers to monitor the cooling process. Hot food must be cooled to 70F in less than 2 hours and must be at 41F in another 4 hours. Because cooking and displaying must happen within 3.5 to 4 hours, cooling must be an ACTIVE process.
The next routine inspection will be in approximately six months.

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