- Basic - Bowl or other container with no handle used to dispense food. Inside chicken base
- Basic - Case/container/bag of food stored on floor in walk-in freezer. Carrots on floor **Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Fish and chicken
- High Priority - Displayed food not properly protected from contamination. Fruits on front counter bar area, cherries, lime, pineapples
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. On front counter bar area, employee washed container/ pitchers for orange juice in 3 comp sink with water only.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham46°f, cracked shell eggs in kitchen66°f
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Ham croquettes126°f, beef empanadas 126-130°f **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing. **Repeat Violation**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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08/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Equipment in poor repair.hot holding box in cookline,walking cooler maintaining an average temperature of 50° **Admin Complaint** **Repeat Violation**
- Basic - Food debris accumulated on kitchen floor.someareas
- Basic - Grease accumulated under cooking equipment.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No copy of latest inspection report available.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Uncovered food stored near sink exposed to splash.onions in dishwashing area
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.chicken 51°, pork 50°, ground beef 49°, beef with potatoes 50° from previous day according to management
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.pork,cheese, ham at an average of 54° in front lunch area, chicken 51°,pork 50°, ground beef 49°, fish 51°, beef with potatoes 50° in walking cooler. **Admin Complaint**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.meat stuffed potatoes in front counter
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- High Priority - Small flying insects in bar area.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination.wd40
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing.bar area
- Intermediate - No soap provided at handwash sink.bar area
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only.on second floor inside dry storage
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3/19/2014 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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11/22/2013 | Routine - Food | Call Back - Complied |
- Basic - Attached equipment soiled with accumulated dust. By prep table by slicer
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Ceiling soiled with accumulated food debris.
- Basic - Equipment in poor repair. Walk in cooler with an ambient temperature of 58-61 f, with product temperatures
- Basic - Food stored in a location that is exposed to splash/dust. Food cooking on gas cooker next to hand sink exposed to splash from hand sink
- Basic - Grease accumulated under cooking equipment. By cook line
- Basic - Interior of refrigerator in disrepair/has exposed insulation. Chest freezer
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walk in cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.cooked pork 62 f, cooked ground beef 75 f, cooked beef with potatoes 62-65 f, cooked ground beef 62 f, cooked shredded beef 65 f, turkey 58 f, ham 57 f, tuna salad 59 f, chicken salad 59 f located at walk in cooler
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Certified food manager fails to exhibit active managerial control.
- Intermediate - Handwash sink not accessible for employee use at all times. By cook line hand sink next to a gas cooker
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Stored at dry storage area located on second floor on parking arage
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8/14/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - 4-603.15(A) old labels on container
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Attached equipment soiled with accumulated dust. By prep table by slicer
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Buildup of food debris/soil residue on equipment door handles. Toaster by cook line
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in dry storage area. Bottle drinks at dry storage area located on second floor
- Basic - Ceiling soiled with accumulated food debris.
- Basic - Clean equipment stored on floor. Lids **Corrected On-Site**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Apron on top of can opener
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Equipment in poor repair. Walk in cooler with an ambient temperature of 58-61 f, with product temperatures
- Basic - Food stored in a location that is exposed to splash/dust. Food cooking on gas cooker next to hand sink exposed to splash from hand sink
- Basic - Grease accumulated under cooking equipment. By cook line
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Dipper well off **Corrected On-Site**
- Basic - Interior of refrigerator in disrepair/has exposed insulation. Chest freezer
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walk in cooler
- Basic - Single-service items stored on floor. Case of cups
- Basic - Wiping cloth/towel used under cutting board.
- Basic - Working containers of food removed from original container not identified by common name.
- Basic - High Priority - Dead roaches on premises. I dead roach floating on 3 cs **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.cooked pork 62 f, cooked ground beef 75 f, cooked beef with potatoes 62-65 f, cooked ground beef 62 f, cooked shredded beef 65 f, turkey 58 f, ham 57 f, tuna salad 59 f, chicken salad 59 f located at walk in cooler
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken over shredded beef
- High Priority - Roach activity present as evidenced by live roaches found. 3 small live roaches-0ne by prep table, one by entrance to kitchen , one by warewashing area.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- High Priority - Vacuum breaker missing at hose bibb.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Certified food manager fails to exhibit active managerial control.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Handwash sink not accessible for employee use at all times. By cook line hand sink next to a gas cooker
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. At counter area by drink station
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Stored at dry storage area located on second floor on parking arage
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8/13/2013 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in kitchen.oil containers
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Floor area(s) covered with standing water.by dish area
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - High Priority - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Flyes
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.by fryer
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.on the line
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4/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling soiled with accumulated dust.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.eggs over beef
- Intermediate - Employee filled water pitcher/cup at handwash sink.
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2/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.beef ,pork **Corrected On-Site**
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.chicken next to beef **Corrected On-Site**
- Critical - Observed toxic item improperly stored.by mixers
- Critical - Thermometers not calibrated according to manufacturer's specifications.
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12/11/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink. haNDWASHING SINK in kiTCHEN .
- Observed grease accumulated under cooking equipment.
- Observed hole in wall.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
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8/17/2012 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/11/2012 | Routine - Food | Emergency Order Callback Complied |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed raw animal food stored over ready-to-eat food.
- Critical - Observed roach activity as evidenced by 20 live roaches found IN KITCHEN AREA
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/10/2012 | Routine - Food | Emergency order recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. COOKLINE REACH_IN COOLER AT AMBIENT TEMPERATURE OF 53F (RECOVERY TIME). DO NOT USE COOLER UNTIL IT IS REPAIRED. Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions. Repeat Violation. Corrected On Site.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed food stored on floor. PEPPERS and ONIONS Repeat Violation. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Repeat Violation. Corrected On Site.
- Observed ice scoop with handle in contact with ice. Repeat Violation. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. PLATE TO SCOOP COOKED RICE Corrected On Site.
- Observed nonfood-grade containers used for food storage. COOKED WHITE RICE STORED IN A BIN THAT ITS CONSTRUCTION MATERIAL IS PEELING/DEGRADING. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PORK AND BREADED CHICKEN IN REACH_IN COOLER BROUGHT OUT FROM WALK_IN COOLER 30 MINUTES AGO. (COOLER IN DISREPAIR). ALL PHF MAINTAIN IN ICE. Repeat Violation. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in an improper manner. STEAK THAWED AT ROOM TEMPERATURE ON PREP TABLE; CHICKEN IN SUBMERGED WATER IN A BUCKET IN 3-COMPARTMENT SINK. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation. Corrected On Site.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Repeat Violation.
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3/20/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. TURNOVERS @ 119F.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Corrected On Site.
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9/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 36-11-1 Floors not maintained smooth and durable.
- Violation: 37-02-1 Observed hole in wall.
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5/24/2011 | Routine - Food | Call Back - Complied |
- Ceiling tile missing. DISHMACHINE AREA
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WALK_IN COOLER AT AMBIENT TEMPERATURE OF 47F. OPERATOR MUST MAINTAIN WALK_IN FREEZER DOOR OPEN TO HELP WALK_IN COOLER MAINTAIN PROPER TEMPERATURE. This violation must be corrected by : 5/24/11.
- Floors not maintained smooth and durable.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Observed employee dry hands on clothes/apron after washing.
- Critical - Observed employee improperly washing hands.
- Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.
- Critical - Observed food stored on floor.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Observed hole in wall.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Observed nonfood-contact equipment in poor repair WALK_IN FREEZER AT AMBIENT TEMPERATURE OF 30F.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. This violation must be corrected by : 5/24/11. FOOD DISCARDED
- Critical - Observed uncovered food in holding unit/dry storage area. chorizos
- Observed wall soiled with accumulated grease.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
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5/23/2011 | Routine - Food | Warning Issued |
- Ceiling tile missing.
- Critical - Certified Food Manager unable to answer basic Food Code questions. HOLDING TEMPERATURES Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
- Critical - No thermometer provided to measure temperature of food product. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Observed wall in disrepair.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. OPERATOR REHEATING IN STEAM TABLE (STEAM TABLE WATER NOT REACHING MORE THAN 145F.)
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.
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3/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. ESTABLISHMENT BOUGHT ALL FISH FROM CANTABRIC SEAFOOD (NO PARASITE DESTRUCTION ON INVOICE). DO NOT USE ANY FISH THAT HAVE NOT GONE THROUGH PARASITE DESTRUCTION.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. COOKLINE COOLER AT AMBIENT TEMPERATURE OF 78F. OPERATOR HAS TRANSFERRED ALL PHF TO ANOTHER COOLER. DO NOT USE COOLER UNTIL FIXED.
- Critical. Observed food stored in a prohibited area. ABOBE FOOD BY PREP TABLE
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed raw animal food stored over cooked food. Corrected On Site.
- Critical. Observed food stored on floor. Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. CUTTING LEMONS Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Observed employee eating while preparing food.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. HANDWASH SINK Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. WALK_IN COOLER SHELF
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. MENU Corrected On Site.
- Observed clean equipment stored on floor. Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. BAR AREA HWS FILLED WITH ICE AND DRINKS Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed wall soiled with accumulated grease.
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9/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed food stored on floor.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed employee with no hair restraint.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Observed cutting board encrusted with grease and/or soil deposits.
- Observed gaskets with slimy/mold-like build-up.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. Observed toxic item stored by food.
- Wet mop not hung to dry.
- Carbon dioxide/helium tanks not adequately secured.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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3/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed packaged food not labeled as specified by law.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed food stored in ice used for drinks.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed food stored on floor.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Reach-in cooler not cleaned prior to accumulation of soil residue.
- Critical. Observed soiled reach-in cooler shelves.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of grease on nonfood-contact surface.
- Observed residue build-up on nonfood-contact surface.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Observed gaskets with slimy/mold-like build-up.
- Critical. Vacuum breaker mising at hose bibb.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed attached equipment soiled with accumulated grease.
- Critical. Observed toxic item stored in food preparation area.
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8/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/24/2008 | Routine - Food | Warning Issued |
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