Montgomery County Moose Lodge #1470, 255 Ridinger Street, Christiansburg, VA - Restaurant inspection findings and violations

Back to Virginia Restaurants, Virginia, VA smaller cities, VA small cities, All Cities.



Business Info

Restaurant: Montgomery County Moose Lodge #1470
Address: 255 Ridinger Street, Christiansburg, Virginia
Total inspections: 9
Last inspection: May 15, 2009

Restaurant representatives - add corrected or new information about Montgomery County Moose Lodge #1470, 255 Ridinger Street, Christiansburg, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 0480 - Unlabeled food containers.
  • 3080 - Less than 20 foot candles of light was noted in the Dinning room bar .
May 15, 2009Routine12Details / Comments
No violation noted during this evaluation. June 12, 2008Follow-up00Details / Comments
  • 0820 A 2 - Critical Tomatoes, raw beef steak and sliced turkey cold holding at improper temperatures
  • 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) BBQ in the freezer and in the Make table unit is not properly dated for disposition.
  • 1800 - Repeat The nonfood contact surface of the shelving has accumulations of grime and debris. Cook line storage tables.
June 06, 2008Follow-up21Details / Comments
  • 0820 - Corrected During Inspection Critical Raw beef products cold holding at improper temperatures.
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) BBQ in the refrigeration unit is not properly dated for disposition. Labeled 4-28-08
  • 1150 - The nonfood contact surface of the wires and clothes pins used to hold ticket orders at cook line is not designed or constructed to be easily cleanable.
  • 1560 - Repeat There is a floor mounted chest freezer that is not elevated off the floor or sealed to the floor. A cleaning hazard exists.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Door slides and shelving inside reach in cooler in stock room.
  • 1800 - The nonfood contact surface of the shelving has accumulations of grime and debris. Microwave table and cook line tables.
May 07, 2008Routine24Details / Comments
  • 1560 - Repeat There is a floor mounted chest freezer that is not elevated off the floor or sealed to the floor. A cleaning hazard exists.
  • 1790 - The grills need to be completely cleaned. Observed soiled with accumulations of grime and debris.
  • 1790 - The interior of the microwave oven is observed soiled.
  • 1800 - The nonfood contact surface of the fan cage has accumulations of grime and debris.
  • 3180 - Wall soiled adjacent to dish machine. The metal flashing used as a splash guard on right side of drain board needs to be reworked so as to be easy cleanable.
May 30, 2007Routine04Details / Comments
  • 0610 - Cans of food stored on the floor in dry storage room.
  • 0790 - Thawing ground beef at room temperature.
  • 0820 - Critical Baked potatoes held at room temperature.
  • 0830 - Critical Repeat No date labels observed in ready to eat foods.
  • 1560 - Chest freezer is not sealed to the floor.
  • 2280 - Critical No handwashing sink provided in main bar area.
March 15, 2006Routine33Details / Comments
No violation noted during this evaluation. May 03, 2005Routine00-
  • 0820 - Critical all foods in the sandwich unit cold holding at improper temperatures.
  • 0830 - Critical The ready-to-eat (RTE) commercially processed food in the refrigeration unit was not properly dated for disposition after opening.
  • 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  • 1800 - The nonfood contact surface of all cooking equipment has accumulations of grime and debris.
  • 0060 - Critical The person in charge failed to describe the relationship between the prevention of foodborne disease and employees personal hygiene.
  • 0060 - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
  • 0060 - Critical The person in charge failed to explain the significance of the relationship between the holding time and temperature of potentially hazardous food and foodborne illness.
  • 0060 - Critical The person in charge failed to identify poisonous or toxic materials in the food establishment and the procedures necessary to ensure that they are safely stored dispensed, used and disposed of according to law.
  • 0060 - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
  • 0060 - Critical The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
  • 2000 - utinsils and pizza pans were found stored on the floor under the 3vat sink waste line.
  • 2230 - Critical There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280) One of the existing hand sink has been removed.
  • 2010 - Clean equipment/utensils were found stored as clean including under the fryer where grease is accumulating on the surface.
  • 2030 - Storage of soiled utensils was adjacent to clean utensils at the pizza oven and on the clean dish racks.
  • 1180 - The food temperature measuring device (degrees F) was not on site.
  • 3340 - Critical Containers of degreaser are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
May 19, 2004Routine55Details / Comments
  • 0060 - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
  • 0060 - Critical The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
  • 0060 - Critical The person in charge failed to describe the relationship between the prevention of foodborne disease and employees personal hygiene.
  • 1190 - The ambient (air/water) temperature measuring device (dual or degrees F) was not located in the coolers.
  • 3180 - The floors under the home style coolers are in need of cleaning.
  • 1560 - There is storage on uncleanable crates and home style coolers that are not elevated off the floor or sealed to the floor. A cleaning hazard exists.
  • 1880 - The food-contact surfaces of the following equipment were not observed sanitized. No sanitizer was set up in the facility.
June 06, 2003Routine14Details / Comments

May 15, 2009 (Routine)



Violations:
  • 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 0480 - Unlabeled food containers.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. Correct in one day.
  • 3080 - Less than 20 foot candles of light was noted in the Dinning room bar .
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms. Correct in 2 days.
Comments:
Label sink in the dinning room bar as a hand sink. All glasses dishes and utensils are returned to the kitchen for wash-rinse and sanitize. Have the sanitize cycle rechecked on dish machine.

June 12, 2008 (Follow-up)

Comments:
Follow up inspection - all previous violations corrected. Sandwich make table and coke cooler are down and under repair.

June 06, 2008 (Follow-up)



Violations:
  • 0820 A 2 - Critical Tomatoes, raw beef steak and sliced turkey cold holding at improper temperatures
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria. Do not reuse the make table at grill area until repaired.
  • 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) BBQ in the freezer and in the Make table unit is not properly dated for disposition.
    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 41F 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. Begin correction immediately.
  • 1800 - Repeat The nonfood contact surface of the shelving has accumulations of grime and debris. Cook line storage tables.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Correct with in 2 days. Clean the shelving noted above. Establish a cleaning schedule with in 5 days.
Comments:
All phf's out of temp for extended time was discarded. Do not keep out of date milk or dairy products. (Discarded)

May 07, 2008 (Routine)



Violations:
  • 0820 - Corrected During Inspection Critical Raw beef products cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. Discard the raw meats and tomatoes and other PHF's found out of temperature in the make table. Correct immediately.
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) BBQ in the refrigeration unit is not properly dated for disposition. Labeled 4-28-08
    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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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. Discard immediately.
  • 1150 - The nonfood contact surface of the wires and clothes pins used to hold ticket orders at cook line is not designed or constructed to be easily cleanable.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. Remove the wires and pins and replace with a cleanable ticket holder. Correct in 30 days.
  • 1560 - Repeat There is a floor mounted chest freezer that is not elevated off the floor or sealed to the floor. A cleaning hazard exists.
    Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor. Correct in 30 days.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Door slides and shelving inside reach in cooler in stock room.
    Maintain nonfood-contact surfaces of equipment clean. Correct in one day , clean this unit.
  • 1800 - The nonfood contact surface of the shelving has accumulations of grime and debris. Microwave table and cook line tables.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Correct with in 2 days. Clean the shelving noted above. Establish a cleaning schedule with in 5 days.
Comments:
Provided safe food handler info with PIC.

May 30, 2007 (Routine)



Violations:
  • 1560 - Repeat There is a floor mounted chest freezer that is not elevated off the floor or sealed to the floor. A cleaning hazard exists.
    Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor. Correct in 6 weeks.
  • 1790 - The grills need to be completely cleaned. Observed soiled with accumulations of grime and debris.
    Clean both grill to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use. It maybe necessary to move grills out of the kitchen for proper cleaning. Correct in one (1) week.
  • 1790 - The interior of the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours. Correct in 24 hours.
  • 1800 - The nonfood contact surface of the fan cage has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Correct in one day.
  • 3180 - Wall soiled adjacent to dish machine. The metal flashing used as a splash guard on right side of drain board needs to be reworked so as to be easy cleanable.
    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. Clean wall in 5 days and repair flashing in 6 weeks.
Comments:
If remolding occurs in the future a cooling system for the kitchen would be great.

March 15, 2006 (Routine)



Violations:
  • 0610 - Cans of food stored on the floor in dry storage room.
    Store all foods at least 6 inches off the floor.
  • 0790 - Thawing ground beef at room temperature.
    Thaw foods under cold running water, as part of the cooking process or in the microwave.Correct immediately.
  • 0820 - Critical Baked potatoes held at room temperature.
    Keep hot foods at or above 140f. Correct immediately.
  • 0830 - Critical Repeat No date labels observed in ready to eat foods.
    Date label all ready to eat foods with the expiration date.
  • 1560 - Chest freezer is not sealed to the floor.
    Need to seal chest freezer to the floor or elevate freezer in 6 inches legs or casters. Correct in 30 days.
  • 2280 - Critical No handwashing sink provided in main bar area.
    Provide/ install a handwashing sink in bar area. Correct within 60 days.
Comments:
Renewal application, $40 fee and copy of menu due by 04/30/06. Provide food service certification manager. If remodeling, provide plans.

May 19, 2004 (Routine)



Violations:
  • 0820 - Critical all foods in the sandwich unit cold holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria. Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. Corrected during the inspection (CDI)
  • 0830 - Critical The ready-to-eat (RTE) commercially processed food in the refrigeration unit was not properly dated for disposition after opening.
    Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
  • 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
    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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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. Correct withi 10 days.
  • 1800 - The nonfood contact surface of all cooking equipment has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Correct within 10 days
  • 0060 - Critical The person in charge failed to describe the relationship between the prevention of foodborne disease and employees personal hygiene.
    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.
  • 0060 - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
    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.
  • 0060 - Critical The person in charge failed to explain the significance of the relationship between the holding time and temperature of potentially hazardous food and foodborne illness.
    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.
  • 0060 - Critical The person in charge failed to identify poisonous or toxic materials in the food establishment and the procedures necessary to ensure that they are safely stored dispensed, used and disposed of according to law.
    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.
  • 0060 - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
    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.
  • 0060 - Critical The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
    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. A PIC that can pass the PIC test must be on site within 10 days and it is recommended that a key person attend the managers certification class.
  • 2000 - utinsils and pizza pans were found stored on the floor under the 3vat sink waste line.
    Store clean equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. CDI
  • 2230 - Critical There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280) One of the existing hand sink has been removed.
    Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies. replace within 2 days
  • 2010 - Clean equipment/utensils were found stored as clean including under the fryer where grease is accumulating on the surface.
    Discontinue storage of clean equipment and utensils in a location subject to contamination. CDI
  • 2030 - Storage of soiled utensils was adjacent to clean utensils at the pizza oven and on the clean dish racks.
    Maintain separation of soiled and clean tableware to prevent contamination of clean items. Clean and sanitize any contaminated tableware prior to use. CDI
  • 1180 - The food temperature measuring device (degrees F) was not on site.
    Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use. correct within the hour
  • 3340 - Critical Containers of degreaser are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of degreaser must be located in an area that is not above food, equipment, utensils, linens or single service items. CDI

June 06, 2003 (Routine)



Violations:
  • 0060 - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
    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.
  • 0060 - Critical The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
    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.
  • 0060 - Critical The person in charge failed to describe the relationship between the prevention of foodborne disease and employees personal hygiene.
    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.
  • 1190 - The ambient (air/water) temperature measuring device (dual or degrees F) was not located in the coolers.
    Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use. Correct With in 2 days.
  • 3180 - The floors under the home style coolers are in need of cleaning.
    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.
  • 1560 - There is storage on uncleanable crates and home style coolers that are not elevated off the floor or sealed to the floor. A cleaning hazard exists.
    Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor. Correct within 14 days
  • 1880 - The food-contact surfaces of the following equipment were not observed sanitized. No sanitizer was set up in the facility.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized. Corrected durring the inspection.

Do you have any questions you'd like to ask about Montgomery County Moose Lodge #1470? Post them here so others can see them and respond.

×
Montgomery County Moose Lodge #1470 respresentatives - respond and add information
money

You can win $500 if you submit a qualified review to our sweepstakes!

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review


Would you recommend Montgomery County Moose Lodge #1470 to others? (optional)
  
Add photo of Montgomery County Moose Lodge #1470 (optional)
Add more info about the restaurant»

About You

Your nickname:

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

Sign in with Twitter
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
Leave your signature»

Sweepstakes

Special limited-time promotion! Submit your review for a chance to win $500 in our sweepstakes!



Your email address (you will not be contacted unless you win, we do not sell your email address or send any spam):


Recently added reviews

Name

City

Users' Rating

CHINA GARDENChristiansburg, VA
*
Starbucks Coffee #10417Winchester, VA
*****
Georgia's Subs & DeliLynchburg, VA
*****
Mr. Noodle & RiceWinchester, VA
*****
Long John Silvers #31592Vinton, VA
**
Dari-KingClintwood, VA
*****
Tropical Smoothie Cafe #92Mechanicsville, VA
****
Sonic #5552Roanoke, VA
*
Mosby's GrillePurcellville, VA
Pizza Hut #4511Chesterfield, VA
**

Restaurants in neighborhood

Name

Farmhouse, The
BARNES & NOBLE BOOKSELLERS
TARGETT - 1292
Quizno's Subs
Chick-Fil-A
TOMORROW'S WORLD CHILD CARE
WHEATLAND HILLS - CHRISTIANSBURG
Wendy's


Back to the top

Create your own business profile on city-data.com. It's completely free!

Jump to a detailed profile or search site with Google Custom Search
Business Search - 14 Million verified businesses
Search for: near: 

Back to Virginia Restaurants, Virginia, VA smaller cities, VA small cities, All Cities.

Based on public records. Inadvertent errors are possible.
City-Data.com does not guarantee the accuracy or timeliness of any information on this site.  Use at your own risk.
Some parts © 2014 Advameg, Inc.