- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: LINEOLEUM ON DRY STORAGE ROOM FLOOR IS TORN ON EDGE, AND IS NOT SMOOTH AND EASILY CLEANABLE. WOOD TRANSITION STRIPS ON EDGES ARE HEAVILY SOILED. REMOVE AND EITHER REPLACE WITH A TILE FLOOR OR CONCRETE THAT HAS BEEN SEALED TO A SMOOTH AND EASILY CLEANABLE CONDITION.
Location: Dry storage
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: REPLACE TILE COVE MOLDING OUTSIDE WALK IN COOLER. BROKEN/MISSING TILE MUST BE REPLACED.
Location: Kitchen (back)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. REPLACE GASKET ON PASTA COOLER. GASKET IS BROKEN/LOOSE.2. REPLACE LEG OF STEAM TABLE. PAN BEING USED UNDER CORNER OF STEAM TABLE. ENSURE LEG IS REPLACED AND PAN IS REMOVED TO ALLOW FOR PROPER CLEANING. MANAGER STATED THESE REPAIRS ARE BEING ADDRESSED AT THIS TIME.
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. REPLACE GASKET ON PASTA COOLER. GASKET IS BROKEN/LOOSE.2. REPLACE LEG OF STEAM TABLE. PAN BEING USED UNDER CORNER OF STEAM TABLE. ENSURE LEG IS REPLACED AND PAN IS REMOVED TO ALLOW FOR PROPER CLEANING. MANAGER STATED THESE REPAIRS ARE BEING ADDRESSED AT THIS TIME.
Location: Kitchen
Equipment: Steam table
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN UNDERSIDE OF WALK IN COOLER SHELF, WHERE MILK IS STORED.
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER POOLING AROUND FLOOR DRAIN UNDER ICE MACHINE. FLOOR DRAIN NEEDS TO BE IN PROPER WORKING ORDER TO ELIMINATE POOLING WATER AND DIRECT TO PLUMBING.
Location: Kitchen
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08/08/2014 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: MANAGER PLACED PAN DIVIDERS IN BETWEEN PANS ON ICE WATER, TO KEEP DOWN IN ICE WATER. NOTE: ICE FOR COLD HOLDING CAN ONLY BE USED TEMPORARILY. DISCONTINUE USING END OF STEAM TABLE FOR COLD HOLDING. FOODS ARE NOT STAYING PROPER TEMPERATURE. KITCHEN IS EQUIPPED WITH SUFFICIENT AMOUNT OF COOLERS. ENSURE TO STORE THE FOODS BEING HELD COLD IN ONE OF THE COOLERS, INSTEAD OF ON ICE WATER, IN STEAM TABLE. ONLY COLD HOLDING EQUIPMENT SHALL BE USED FOR COLD HOLDING IN A PERMANENT ESTABLISHMENT.
Location: Kitchen
Equipment: Steam table
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: LINEOLEUM ON DRY STORAGE ROOM FLOOR IS TORN ON EDGE, AND IS NOT SMOOTH AND EASILY CLEANABLE. WOOD TRANSITION STRIPS ON EDGES ARE HEAVILY SOILED. REMOVE AND EITHER REPLACE WITH A TILE FLOOR OR CONCRETE THAT HAS BEEN SEALED TO A SMOOTH AND EASILY CLEANABLE CONDITION.
Location: Dry storage
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: REPLACE TILE COVE MOLDING OUTSIDE WALK IN COOLER. BROKEN/MISSING TILE MUST BE REPLACED.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. REPLACE GASKET ON PASTA COOLER. GASKET IS BROKEN/LOOSE.2. REPLACE LEG OF STEAM TABLE. PAN BEING USED UNDER CORNER OF STEAM TABLE. ENSURE LEG IS REPLACED AND PAN IS REMOVED TO ALLOW FOR PROPER CLEANING. MANAGER STATED THESE REPAIRS ARE BEING ADDRESSED AT THIS TIME.
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. REPLACE GASKET ON PASTA COOLER. GASKET IS BROKEN/LOOSE.2. REPLACE LEG OF STEAM TABLE. PAN BEING USED UNDER CORNER OF STEAM TABLE. ENSURE LEG IS REPLACED AND PAN IS REMOVED TO ALLOW FOR PROPER CLEANING. MANAGER STATED THESE REPAIRS ARE BEING ADDRESSED AT THIS TIME.
Location: Kitchen
Equipment: Steam table
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN UNDERSIDE OF WALK IN COOLER SHELF, WHERE MILK IS STORED.
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER POOLING AROUND FLOOR DRAIN UNDER ICE MACHINE. FLOOR DRAIN NEEDS TO BE IN PROPER WORKING ORDER TO ELIMINATE POOLING WATER AND DIRECT TO PLUMBING.
Location: Kitchen
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07/10/2014 | Routine |
- Warning Signs
Warning signs not posted at each door.
Correction: Provide and post warning signs on each entrance to facility.
Comments: THERE ARE NO "NO SMOKING WITH IN 8 FT" SIGNS POSTED AT THE ENTRANCES. POST SIGNS I GAVE YOU.
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: THERE ARE COATS AND A PURSE STORED ON SINGLE SERVICE ITEMS UNDER SERVICE COUNTER. STORE ALL PERSONAL ITEMS SEPERATE.
Location: Service counter
- Bulk labeling (corrected on site)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: THE BULK CONTAINER OF SALT DOES NOT HAVE A LABEL. LABEL ALL BULK CONTAINERS.
Location: Kitchen (back)
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: THERE ARE 2 WET WIPING CLOTHES STORED OUT OF SANATIZER. STORE ALL WET WIPING CLOTHES IN A SANATIZER.
Location: Dish machine area
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: THERE ARE 2 WET WIPING CLOTHES STORED OUT OF SANATIZER. STORE ALL WET WIPING CLOTHES IN A SANATIZER.
Location: Service counter
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: THE BULK CONTAINER OF SALT DOES NOT HAVE A LID. PROVIDE A LID.
Location: Kitchen (back)
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01/16/2014 | Routine |
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: RED PEPPER FLAKES AND OLIVES STORED IN CLEAR CONTAINERS WITH CRACKS. REPLACE CONTAINERS. ENSURE CONTAINERS ARE SMOOTH AND EASILY CLEANABLE.
Location: Walk-in cooler
- Food contacting soiled utensils/equipment (corrected on site)
Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
Comments: PORTION CUPS BEING STORED AS SCOOPS IN RED PEPPER FLAKES AND PARMESEAN CHEESE
- Ventilation soiled (corrected on site)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: HOOD FILTERS DUSTY. CLEAN.
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Kitchen
Equipment: Reach in cooler
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Kitchen
Equipment: Reach in cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: RESEAL 3 BAY SINK TO WALLRESEAL HAND SINK TO WALL
Location: Kitchen
Equipment: 3-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: RESEAL 3 BAY SINK TO WALLRESEAL HAND SINK TO WALL
Location: Kitchen
Equipment: Hand sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN DIRTY DISH CART
Location: Kitchen
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08/06/2013 | Routine |
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN AND SANITIZE SHELVING IN WALK-IN COOLER. MAINTAIN. 2. CLEAN AND SANITIZE FLOOR IN WALK-IN COOLER. FOCUS UNDERNEATH SHELVING. MAINTAIN.
Location: Walk-in cooler
Equipment: Plastic shelving
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03/19/2013 | Routine |
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: DRINK WITH NO LID AND NO STRAW PLACED ON WIRE SHELF ABOVE FOOD CONTACT EQUIPMENT. REMOVED BY MANAGER.
Location: Kitchen (back)
Equipment: Wire shelving
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 12/05/2012: SEAL SINKS TO WALLS BY NEXT INSPECTION.
Location: Kitchen (back)
Equipment: 2-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 12/05/2012: SEAL SINKS TO WALLS BY NEXT INSPECTION.
Equipment: 3-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 12/05/2012: SEAL SINKS TO WALLS BY NEXT INSPECTION.
Equipment: Hand sink
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12/05/2012 | Recheck |
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: DRINK WITH NO LID AND NO STRAW PLACED ON WIRE SHELF ABOVE FOOD CONTACT EQUIPMENT. REMOVED BY MANAGER.
Location: Kitchen (back)
Equipment: Wire shelving
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Location: Kitchen (back)
Equipment: 2-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Equipment: 3-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Equipment: Hand sink
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11/28/2012 | Routine |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: SLICED LUNCH MEAT AND CHEESE TESTING AT 46-48 DEGREES AT COLD-TOP COOLER. CONTAINERS OVER FILLED, COLD-TOP LID OPEN. THE CONTAINERS ARE NOT DESIGNED TO BE OVERFILLED AND KEEP FOODS AT PROPER TEMPERATURE. LEAVING THE LID OPEN ON THE COLD-TOP COOLER WHEN NOT IN USE PROMOTES WARMING OF THE STORED FOOD ITEMS.
Location: Kitchen (front)
Equipment: Cold top
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11/08/2012 | Illness Complaint |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: SHREDDED MOZZARELLA BEING HELD COLD AT 47 DEGREES FAHRENHEIT. CONTAINER NEEDS TO BE SUBMERGED IN ICE AND COVERED WITH A LID WHEN NOT IN USE.
Location: Kitchen (front)
Equipment: Steam table
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE THERMOMETERS THAT ARE EASILY VIEWABLE IN THE 2-DOOR REACH-IN COOLER HOLDING BREADSTICKS AND THE COLD-TOP 1-DOOR REACH-IN HOLDING PASTA.
Location: Kitchen (front)
Equipment: Reach in cooler (2 door)
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE THERMOMETERS THAT ARE EASILY VIEWABLE IN THE 2-DOOR REACH-IN COOLER HOLDING BREADSTICKS AND THE COLD-TOP 1-DOOR REACH-IN HOLDING PASTA.
Location: Kitchen (front)
Equipment: Cold top
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FLOORS ARE SOILED UNDERNEATH SHELVES IN THE WALK-IN COOLER AND WALK-IN FREEZER. CLEAN AND MAINTAIN. 2. DRAIN BASIN AT PASTA COOK AREA IS SOILED. CLEAN AND MAINTAIN.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FLOORS ARE SOILED UNDERNEATH SHELVES IN THE WALK-IN COOLER AND WALK-IN FREEZER. CLEAN AND MAINTAIN. 2. DRAIN BASIN AT PASTA COOK AREA IS SOILED. CLEAN AND MAINTAIN.
Location: Walk-in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FLOORS ARE SOILED UNDERNEATH SHELVES IN THE WALK-IN COOLER AND WALK-IN FREEZER. CLEAN AND MAINTAIN. 2. DRAIN BASIN AT PASTA COOK AREA IS SOILED. CLEAN AND MAINTAIN.
Location: Cook line
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: UTENSIL STORED IN CONTAINER OF PASTA SALAD WHILE IN STORAGE. REMOVE UTENSIL WHEN STORING FOOD ITEMS. UTENSILS MAY ONLY REMAIN DURING CONTINUED USE OF FOOD ITEM.
Location: Kitchen (front)
Equipment: Reach in cooler (2 door)
|
09/06/2012 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: SHREDDED MOZZARELLA BEING HELD COLD AT 47 DEGREES FAHRENHEIT. CONTAINER NEEDS TO BE SUBMERGED IN ICE AND COVERED WITH A LID WHEN NOT IN USE.
Location: Kitchen (front)
Equipment: Steam table
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE THERMOMETERS THAT ARE EASILY VIEWABLE IN THE 2-DOOR REACH-IN COOLER HOLDING BREADSTICKS AND THE COLD-TOP 1-DOOR REACH-IN HOLDING PASTA.
Location: Kitchen (front)
Equipment: Reach in cooler (2 door)
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE THERMOMETERS THAT ARE EASILY VIEWABLE IN THE 2-DOOR REACH-IN COOLER HOLDING BREADSTICKS AND THE COLD-TOP 1-DOOR REACH-IN HOLDING PASTA.
Location: Kitchen (front)
Equipment: Cold top
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FLOORS ARE SOILED UNDERNEATH SHELVES IN THE WALK-IN COOLER AND WALK-IN FREEZER. CLEAN AND MAINTAIN. 2. DRAIN BASIN AT PASTA COOK AREA IS SOILED. CLEAN AND MAINTAIN.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FLOORS ARE SOILED UNDERNEATH SHELVES IN THE WALK-IN COOLER AND WALK-IN FREEZER. CLEAN AND MAINTAIN. 2. DRAIN BASIN AT PASTA COOK AREA IS SOILED. CLEAN AND MAINTAIN.
Location: Walk-in freezer
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FLOORS ARE SOILED UNDERNEATH SHELVES IN THE WALK-IN COOLER AND WALK-IN FREEZER. CLEAN AND MAINTAIN. 2. DRAIN BASIN AT PASTA COOK AREA IS SOILED. CLEAN AND MAINTAIN.
Location: Cook line
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: UTENSIL STORED IN CONTAINER OF PASTA SALAD WHILE IN STORAGE. REMOVE UTENSIL WHEN STORING FOOD ITEMS. UTENSILS MAY ONLY REMAIN DURING CONTINUED USE OF FOOD ITEM.
Location: Kitchen (front)
Equipment: Reach in cooler (2 door)
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08/27/2012 | Routine |
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: SOP for par-baked pizzas is a 2 hour hold time. No times were marked. Be sure to mark times for all pizzas.
Location: Cook line
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Products on both cold tops are up to 47 F. The north end cooler is 44 F inside.
Location: Cook line
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Employee did not change her gloves after taking soiled dish ware to the dish machine. Always change your gloves at tusk changes before returning to food handling.
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: There is a case of cups on the floor below the can register.
Location: Service counter
|
03/12/2012 | Recheck |
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: SOP for par-baked pizzas is a 2 hour hold time. No times were marked. Be sure to mark times for all pizzas.
Location: Cook line
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Products on both cold tops are up to 47 F. The north end cooler is 44 F inside.
Location: Cook line
- Glove Use (Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Employee did not change her gloves after taking soiled dish ware to the dish machine. Always change your gloves at tusk changes before returning to food handling.
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: There is a case of cups on the floor below the can register.
Location: Service counter
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03/05/2012 | Routine |
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