Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million,
- Critical: Package Integrity* (corrected on site)
Observation: Food from damaged packaging offered for sale or service. Observed two dented cans of pinto beans on the can rack. PIC discarded the cans during the inspection.
Correction: Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed rice in the hot box (129'F) and fried chicken on the buffet (99'F&120'F) hot holding at improper temperatures. PIC had the rice reheated up to 169'F in the oven and PIC discarded the fried chicken.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed 3 large food containers of sliced melon (47'F) in the WIC cold holding at improper temperatures. The PIC discarded the melon during the inspection.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. hamburger rounds and several pans in the meat room, 2. meat grinder in the meat room 3. can opener blade and 4. the interior of several stainless steal food containers on the clean pan storage rack. The PIC took the pans, rounds and food containers back to the warewashing area.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment
Observation: The food contact surfaces of several frying pans on the clean pan rack were observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the frying pans to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
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02/24/2016 | Risk Factor | |
Discussed with the person in charge:
1. Victory veggie wash measured at 80ppm. Manufacture recommends 30-80ppm.
2. Stickers on containers
3. Good handwashing procedures observed
4. EHS will conduct phone follow-up to monitor the status the dishmachine
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million, SP – sandwich prep unit, Pizza Prep – PP
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to describe the symptoms associated with diseases and the illnesses that are transmissible through food. Discussed symptoms and illnesses with the person in charge.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw chicken stored over raw sausage patties, raw shell eggs, and several dressings and sauces. PIC rearranged to the food items in the reach-in cooler to prevent cross contamination.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Per discussion with food employee, the breading at the breading station on the cook's line is changed once per shift. Discussed sifting or changing the breading every 4 hours when not under refrigeration.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Diced tomatoes (52'F), diced ham (59'F), and shredded cheese (58'F) stored on the cook's line were measured cold holding at improper temperatures. PIC added more ice to the holding container.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the following: pizza prep unit, produce walk-in cooler
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The following equipment is not sealed to adjoining equipment or walls: handsink in the meat room, handsink in the prep area, 3-compartment sink by the dishmachine
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with food debris and limescale that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: hamburger patty shaper and slicer press in meat room, knives in the holder on the wall, several sheet pans and food containers, spoons and scoops in the baking area, several spoons and tongs and slicer blades hanging on the wall in the prep area, stand mixer attachments over the prep sink.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Interior surfaces of the ice chute and soda nozzles at the wait stations were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of the equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of the baking tins stored under the prep table were observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the equipment to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: caulking on the handsink across from the office, sprayer nozzle on the prep sink, interior and exterior of fryer cabinets, interior and exterior of reach-in cooler on cook's line.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The high-temperature dishmachine was measured to be not sanitizing properly. The maximum surface temperature was measured at 157.4'F on the maximum registering thermometer. PIC stated all dishes will be washed in the dishmachine and sanitized in the 3-compartment sink. PIC contacted the dishmachine repair company during the inspection.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Several stainless steel food containers, black plastic food storage containers, and sheet pans stored in the small warewashing area and over the prep sink were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3-compartment sink and the handsink in the prep area are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed the back door to have large gaps along the bottom.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed several floor tiles and tile coving to be chipped and/or missing throughout the facility. Observed the tile grouting in the warewashing area is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: All floors, including the walk-in freezer, walls, including behind the dishmachine and prep sink, and ceiling, including air vents, throughout the facility noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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08/17/2015 | Routine | |
Discussed with the person in charge:
1. Ensure all refrigeration units and hot holding units have a thermometer in order measure the air temperature of the units.
2. Food delivery was being received during the inspection.
3. Veggie wash measured at 60ppm. The acceptable range is 30ppm - 80ppm. This is an approved additive.
4. Chicken breading is sifted after each batch of product.
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million, SP – sandwich prep unit, Pizza Prep – PP
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Baked chicken (129'F, 131'F) on the buffet bar was measured hot holding at improper temperatures. The food items were taken back to the kitchen to be reheated to at least 165'F.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Steak pieces (52'F), chicken pieces (55'F), and diced ham (53'F) on the salad buffer bar were measured cold holding at improper temperatures. The food items were on the salad bar less than one hour. The food items were taken back to the walk-in cooler.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: Observed a food employee rinse dirty serving spoons in the vegetable prep sink and then place the serving spoons in new food items to place on the buffet line. The food employee was instructed that all dirty utensils must be washed, rinsed, and sanitized, or run through the dishmachine, before placing in new food product.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station by the wait station at the entrance was observed used for purposes other than washing hands. Observed employee rinse a wet cloth in the handsink.
Correction: The handwash facility identified above is to be used for washing hands only
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05/04/2015 | Risk Factor | |
Discussed with person in charge:
1. Employee Health Policy
2. All in-use utensils are washed, rinsed, and sanitized at least every 4 hours. Chicken and Fish breading is being changed every 4 hours.
3. Handsink by the 3-compartment sink in the food prep area observed to be leaking. Repair as needed.
4. Strongly recommend taking temperatures of the raw chicken upon delivery and logging temperatures.
5. Provide a cover over the light bulb in the mop sink room.
6. Ensure all refrigeration units are equipped with internal thermometers.
7. Ice cream machine is cleaned and sanitized every 24 hours.
Veggie wash measured between 60ppm-80ppm. Acceptable range is 30ppm-80ppm. This is an approved food additive.
Excellent date marking system used by the facility and good food storage observed. Thank you.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans). Observed several dented cans on the can rack. PIC relocated the cans to the designated area for return to supplier.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Observed sanitizer rags stored on countertops and sanitizer rags stored in a sanitizer bucket with sanitizer that measured 0ppm. Person in charge corrected the concentration of the sanitizer bucket to 200ppm during the inspection.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Temperature, Cooking - Raw Animal Foods*
Observation: Observed the fried chicken (156'F, 163'F, 155'F) prepared on the front line fryers not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. Discussed proper cooking temperatures with the person in charge. Ensure all chicken reach a minimum internal temperature of 165'F.
Correction: Continue to cook the food to heat all parts to 165°F or above for 15 seconds.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Observed handsink in the meat room and the handsink in the prep area by the 3-compartment sink are not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: Mechanically vented hood filters not in good repair or have gaps in between filters.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged: handle on the walk-in freezer, handle on the pizza prep unit, and the handle on the reach-in cooler on the front line.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Grill grates on the front line, several food containers stored over the 3-compartment sink in the prep area, plastic food containers stored in the rack in the warewashing area, and several tongs on the storage rack in the food prep area.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed the interior of the ice chutes at the beverage wait stations to be soiled with accumulations of grime and debris.
Correction: Clean the interior of the ice chutes at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Equipment - Cooking and Baking Equipment
Observation: Observed the interior of the stand ovens to be soiled with accumulations of grime and debris.
Correction: Clean the interior of the stand ovens to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1. racks in the produce cooler 2. sides of the salad reach-in cooler 3. exterior of multiple food service containers 4. interior of the reach-in cooler and reach-in freezer on the cook's line.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: knives washed and rinsed in the 3-compartment sink without properly sanitizing, tea urn rinsed and reused at the front wait station.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Equipment and Utensils, Air-Drying Required
Observation: Observed several plastic food containers throughout the facility found stacked while wet after cleaning and sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwashing station at the front entrance wait station is being used as a dump station. Observed employee dumping tea and rinsing the tea urn in the handsink.
Correction: The handwash facility identified above is to be used for washing hands only
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed gaps along the back door of the kitchen.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair
Observation: The floors throughout the facility are not maintained in good repair. Observed the grout between the floor tiles to be worn and multiple floor/wall tiles missing throughout the facility. Metal step plate at the bakery walk-in cooler is no longer sealed to the floor.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors, walls, and ceilings throughout the facility, to include the walk-in coolers and storage areas, are noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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11/06/2014 | Routine | |
Items noted on the pre-opening inspection report dated October 7, 2013 have been completed.
Victory Wash measured at 60 ppm
Ensure trash cans are provided at all hand washing sinks.
Facility has not received food contact surface sanitizer. Bleach will be used until sanitizer arrives on Friday. Use 3/4 teaspoon of 8.25% bleach per gallon of water. Fax me a copy of the invoice when the sanitizer arrives.
Ecolab due out on Monday or Tuesday to calibrate sanitizer dispensers. Facility plans to open on Thursday, Nov. 7th.
Temporary Certificate of Occupancy has been received by Caroline County. The permanent OP will be provided when the sign has been installed.
If installing the hose with spray nozzle near the dish area, provide a backflow prevention device that works under pressure.
Facility is in compliance with the Commonwealth of Virginia, Board of Health Food Regulations. Permit issued.
Note: provide updated ownership info.
No violation noted during this evaluation. | 10/30/2013 | Routine | |
The following items are need prior to issuance of health department permit:
1. Obtain final certificate of occupancy from Caroline County Building Official.
2. All hand sinks must be equipped with soap, paper towels, trash cans and hand washing signs.
3. Install splash guards at all hand sinks.
4. Install racks to store cups at drink stations.
5. Install ice scoop holder at ice machine.
6. Ensure that dish machine is functioning properly
7. Seal mop sink to adjoining wall.
8. Clean and sanitize all equipment and utensils.
9. Remove any unnecessary or unused equipment.
10. Ensure that all lights have light shields.
11. Seal threshold in Produce WIC to the floor.
12. Clean door gaskets on all refrigeration units and cold curtains inside all refrigeration units.
13. Floors throughout the establishment are noted in need of cleaning, including but not limited to the floors behind all grills and fryers in the carving station, in the dry storage area, and in the WIF.
14. Provide copies of food safety credentials.
15. Obtain chemical sanitizing agents for sanitizing equipment and utensils.
16. Clean vents and ensure that no gaps are present when installed.
Food may be purchased and used for training purposes.
Final inspection scheduled for Monday, October 21, 2013 at 10:00 am
No violation noted during this evaluation. | 10/07/2013 | Pre-Opening | |
| No violation noted during this evaluation. | 07/18/2013 | Other | |
Review of additional items received by Joanne Williams via email on 7/1/13 with EH Technical Specialist. See file for correspondence.
No violation noted during this evaluation. | 07/03/2013 | Other | |
Review of additional items received by Joanne Williams via email on 6/24/13. See file for correspondence.
No violation noted during this evaluation. | 06/25/2013 | Other | |
Reviewed plans and sent email to Joanne Williams, Project Manager, for National Restaurant Designers.
Ms. Williams,
I believe Latoyia Jones from the Caroline County Health Department has been working with you on reviewing plans for the transformation of the restaurant located at 23866 Rogers Clark Boulevard, Ruther Glen, Virginia. She is currently on vacation and had asked me to further review the plans while she is away. I am not sure who she has been corresponding with, but your name is on the application, so that is why I am contacting you. I have some questions/concerns regarding the plans. Please forgive me if they have already been addressed. If you could respond to my email and provide the information I am asking for, I will be able to review the items and facilitate the approval of the plans.
1. The existing items in the facility are not marked on the floor plan (F1) or included in the equipment schedule. This would be helpful so that we can figure out the flow throughout the kitchen and where required items are located such as refrigeration and additional hand washing sinks. Usually for a remodeled facility all items are included on the equipment schedule, whether it be new or existing. We will only require equipment specification sheets for new items. I am trying to determine what pieces of equipment are along the cooking/carving area and if there is a hand washing sink located in this area. The back of the line (under the hood) lists existing grill, charbroiler, fryers, and range, but the front of the line has no items identified except the new items. There are also several items in the back of the kitchen that are not labeled.
2. Equipment in the bakery area are not listed on the equipment schedule and I could not locate equipment specification sheets for these items. Also, it does not appear that a hand washing station is present in this area. Do employees prepare food in the bakery, or is it just a customer self service serving area? Do customers have access to both sides of the bakery line? There does not appear to be a barrier to prevent customer access inside the bakery area.
3. Equipment in the wait stations across from the meat room and in the dining area (right side of the plans) are not listed on the equipment schedule. Please provide this information. Are there hand washing stations in these areas? Beverage machines?
4. Will the pizza oven (item #66) have the optional 4” legs included? Table top equipment that is not easily movable must have legs at least 4” high.
5. Do the hot bars have dry wells or do you put water in them to keep foods hot? If water is needed are there faucets available at the hot bars to fill them? How do you drain the water?
6. Do the cold wells require ice, or do they only use mechanical refrigeration? If ice is required, how do you drain the melted ice?
7. Will the facility be closed during construction?
These are additional items Latoyia Jones requested on 6/14/13 (my comments are in red):
1. Please clarify the seating capacity of this establishment. The application for permit says 222 but the application for plan review says 202.
I believe the
seating capacity is 202 with 20 employees. Is this correct?
2. Is there a dipper well provided next to the ice cream?
It does not appear that a dipper well is needed because the ice cream is soft serve.
3. It is not recommend that tables be placed in front of Hot Bars.
This should be okay because there are partial walls separating the tables from the hot
bars, but there needs to be an adequate barrier to prevent contamination of the food from customers sitting at those tables.
4 . Where will plates/bowls be stored on the Hot and Cold Bars?
5. Provide copy of the Golden Corral’s employee health policy.
This will be needed prior to opening.
6. How will produce be washed?
7. You stated that employee belongings will be kept in the employee break room, however, no such room is indicated on the plans. Where will this break
room be located?
I believe the break room is next to the walk in cooler on the left side of the floor plan (F1). Is this correct?
Please respond as soon as possible to facilitate the approval of your plans.
Thank you,
Jennifer Davies
Environmental Health Technical Specialist
Rappahannock Area Health District
(540) 507-7393
No violation noted during this evaluation. | 06/21/2013 | Other | |
| No violation noted during this evaluation. | 06/14/2013 | Other | |
Initial plan review for proposed facility. Plan review packet is incomplete. No equipment specifications provided. Plans not drawn to correct scale. Contacted applicant. Informed that floor plans drawn to a minimum scale of 1/4 in = 1 foot are needed as well as equipment specifications sheets for any new equipment going into this establishment. Plan review application placed on hold until request information is received.
No violation noted during this evaluation. | 05/13/2013 | Other | |
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