Make up unit have been adjusted to 40 F.
No violation noted during this evaluation. | 12/21/2015 | Follow-up | |
Adjust Make-up table to 40 F or less.
All previous violations have been successfully corrected.
The follow-up inspection will occur on/about December 18, 2015.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: All TCS foods in the top portion and inside large make-up table cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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12/14/2015 | Follow-up | |
The follow-up inspection will be conducted on Dec 10, 2015.
All critical violations must be corrected prior to re-inspection.
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination in the drawers under grill.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: All TCS foods in the walk-in cooler cold holding at improper temperatures. Also chopped tomatoes on guacomole cart stored on ice cold holding at improper cold temperature.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Water Pressure
Observation: Cold water under insufficient or inadequate pressure was found to serve the following equipment: hand washing sink cook line.
Correction: Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the hand sink immediately.
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12/07/2015 | Routine | |
New hand sink installed
No violation noted during this evaluation. | 08/14/2015 | Follow-up | |
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensils improperly stored between uses. Ice scoop handle laying directly in ice for consumption in both kitchen and bar ice bins.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Gloves - Use Limitation
Observation: Single-use gloves while worn during multi-tasked food preparation.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: TCS foods in walk in cooler are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) TCS foods n the walk-in refrigeration unit are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Plumbing - Approved System and Cleanable Fixtures*
Observation: The basin of the hand sink on the production line is cracked, damaged, and broken and in poor repair, no longer smooth and cleanable.
Correction: Repair or replace the sink to provide a surface that is continuous, accessible, smooth, and easily cleaned.
- Outer Openings - Protected
Observation: Self-closing device is missing from back kitchen door.
Correction: Protect the food establishment against the entry of insects and rodents by solid, self-closing, tight-fitting doors. Rodents and insects are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at ladies room lavatory used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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08/03/2015 | Routine | |
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food. Provided FDA Form 1B in Spanish.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: In-use utensils improperly stored between use. Ice scoop handles in direct contact with ice in kitchen ice maker and bar ice bin.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk and pre-portioned salsa in Superior beverage refrigerator are cold holding at improper temperatures
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Unused or non-functioning equipment not removed from the premises. Unused equipment is stored atop Victory freezer.
Correction: Remove any unused or non-functioning equipment from the premises.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of dishware and utensils were not sanitized in the mechanical dish washing machine. Sanitizer container was empty.
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
Observation: The handwash station at the bar is being used to rinse foods.
Correction: The handwash facility identified above is to be used for washing hands only
- Refuse Outside Receptacles
Observation: The refuse container located outside the establishment is missing its cover.
Correction: Replace the missing cover of the outside refuse container with one that is a tight fit.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at hand sink in ladies room.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Personal Care Items - Storage
Observation: Personal care items (shaving bag) and clothing draped over non-perishables on can rack.
Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
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03/26/2015 | Routine | |
| No violation noted during this evaluation. | 12/15/2014 | Risk Factor | |
Active managerial control appears in place
No violation noted during this evaluation. | 12/01/2014 | Follow-up | |
Risk control plan implemented
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: TCS foods stored in or sourced from walk-in cooler are cold holding at improper temperatures
Correction: Move to appropriate refrigeration and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
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11/21/2014 | Follow-up | |
Cold holding problem initially thought to be from production make up cooler (MUT) now appears to source from Walk-in cooler. Disparate temperatures in MUT result from time taken from walk-in cooler, which is functioning at a higher ambient air temperature. Items in long term in walk-in cooler have higher internal temperatures than those left over night in make up cooler. Call when corrected.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: TCS foods stored in or sourced from walk-in cooler are cold holding at improper temperatures
Correction: Move to appropriate refrigeration and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
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11/13/2014 | Follow-up | |
Additional food temps: shredded beef 157
- Jewelry - Prohibition
Observation: Employee wearing jewelry on arms while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees 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. 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
- Gloves - Use Limitation
Observation: Soiled single-use gloves still in use.
Correction: Discard gloves once soiled.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: All TCS foods in production make up cooler are cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below, or discard as appropriate.
- Equipment - Good Repair and Proper Adjustment
Observation: Production make up cooler is not capable of safely cold holding TCS foods
Correction: Repair the cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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10/30/2014 | Routine | |
Additional food temps: shredded chicken 167
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensil (ice scoop) improperly stored between uses.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Cheese sauce hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Several items in walk-in cooler are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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07/14/2014 | Routine | |
Additional food temps: beef chunks 179
- Cooling Methods
Observation: The methods used for cooling were not adequate. Raw shrimp peeled over three hours ago still registered 48 degrees and required intervention to salvage.
Correction: 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 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: TCS foods in walk-in cooler are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) cooked peppers, shredded pork, shredded chicken, shredded beef, and beans in the walk-in refrigeration unit are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) flan in the refrigerator, the food should have been discarded yesterday.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Employee Accommodations, Designated Areas
Observation: Coats, apron, shaving kit, etc. noted on can rack, boxes of chips, and elsewhere.,
Correction: Require use of designated area for employee belongings to preclude contamination of foods or single-use/single service articles.
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03/17/2014 | Routine | |
Excellent recovery of production make up cooler
No violation noted during this evaluation. | 12/26/2013 | Follow-up | |
Additional food temps: refried beans 163
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensil (ice scoop) improperly stored between use.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: TCS foods in production make up cooler and proteins on ice in pan on prep table are cold holding at improper temperatures
Correction: Discard or relocate food as appropriate. Maintain TCS foods at 41°F or below.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Production make up cooler is not capable of cold holding TCS foods at safe temperature .
Correction: Adjust, repair, or replace the unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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12/11/2013 | Routine | |
Observed good cooling methods employed - ice baths.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Scallops, raw beef, and chicken at bottom left of production make up cooler are cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Scallops were discarded, other items relocated.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the bottom left cabinet of the production make up 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 - Good Repair and Proper Adjustment
Observation: Bottom left cabinet of production make up cooler is incapable of safely cold holding TCS foods.
Correction: Repair the unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatories in the kitchen
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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09/09/2013 | Routine | |
Refrigeration unit has been repaired
No violation noted during this evaluation. | 06/07/2013 | Follow-up | |
Continuing problem that has not been corrected. Notice of Alleged Violation to be sent certified mail from Chesterfield Health District, with follow-up inspection details provided therein.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: TCS foods in walk-in cooler are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Walk in cooler is not capable of cold holding TCS foods at safe temperature.
Correction: Adjust, repair or replace the unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
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05/28/2013 | Follow-up | |
Soap needed at the bar hand sink. (soap placed at the sink)
Hand sink in the womens restroom was observed leaking.
Walk-in cooler was serviced on 05/15.
Inspector will re-visit facility next week to check on the walk-in cooler.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: TCS foods in walk-kin cooler are cold holding at improper temperatures
Correction: Discard or relocate the food as appropriate and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Walk-in cooler is not sufficently maintaining TCS foods at safe temperatures.
Correction: Adjust, repair, or replace the unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The indoor floor material located in the walk-in cooler does not meet the standard of smooth, durable and easily cleanable
Correction: tiles are broken and/or missing.
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05/24/2013 | Follow-up | |
Additional food temps: taco beef 160
- Critical: Hands - When to Wash*
Observation: Food employee failed to wash their hands between handling soiled utensils and customer food orders.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: TCS foods in walk-kin cooler are cold holding at improper temperatures
Correction: Discard or relocate the food as appropriate and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Walk-in cooler is not sufficently maintaining TCS foods at safe temperatures.
Correction: Adjust, repair, or replace the unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the bar is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the margarita mix dispenser preventing its use.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the bar is being used for purposes other than washing hands. Glass tumbler noted in basin.
Correction: The handwash facility identified above is to be used for washing hands only
- Indoor Areas - Surface Characteristics
Observation: The indoor floor material located in the walk-in cooler does not meet the standard of smooth, durable and easily cleanable
Correction: tiles are broken and/or missing.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the bar area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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05/15/2013 | Routine | |
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed that plans of cooked pork, chicken, and beef were stored in the walk-in uncovered and unprotected.
Correction: Prevent potential contamination by storing food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. Ice scoops stored in bins with handles in direct contact with ice both in kitchen and bar ice bins.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) taco beef, shredded pork and shredded chicken prepared day before in the refrigeration unit are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the coke cooler storing milk and salsa.
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.
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chlorine chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Pure Force sales rep left a kit with the facility
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Sanitizer was not cycling in the dish washing machine.
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. Sink basin was being cleaned and sanitized and filled with quat solution for a post-machine dip when Pure Force contractor arrived on scene to perform corrective maintenance on the dish washing machine.
- Personal Care Items - Storage
Observation: Opened bottle of mouthwash stored on shelf above food sink with dry goods and condiments
Correction: toothpase and toothbrush staged above hand sink in production area.
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02/19/2013 | Routine | |
Restaurant representatives - add corrected or new information about Los Bandidos, 170 Southgate Square, Colonial Heights, VA 23834 »