- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Broken cove tile by entrance to cooks line. Replace.
|
07/17/2014 | Routine |
- 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: 1. Pepperoni at 57 deg F in prep top cooler. Disposed of at time of inspection. Maintain at 41 deg F or below. Repair cooler as needed to maintain food temperatures. 2. Small pan of cheese hash brown in walk in cooler covered and not labeled at 60 deg F. Disposed of at time of inspection. Cool in approved manner and hold at 41 deg F or below.
Location: Kitchen
Equipment: Prep Top Cooler
- 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: 1. Pepperoni at 57 deg F in prep top cooler. Disposed of at time of inspection. Maintain at 41 deg F or below. Repair cooler as needed to maintain food temperatures. 2. Small pan of cheese hash brown in walk in cooler covered and not labeled at 60 deg F. Disposed of at time of inspection. Cool in approved manner and hold at 41 deg F or below.
Location: Kitchen
Equipment: Walk in cooler
- 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: Not marking times for milk/creamer left at room temperature for coffee. Always mark 4 hour time limit on containers or in some other manner.
Location: Service counter
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Unlabeled spray bottle at bar. Label all chemical spray bottles.
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats in dish area and bar. Exterminate.
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. Dish machine in kitchen not sanitizing. Repair to sanitize dishes. 2. Dish machine at bar is not sanitizing. Repair to sanitize dishes. Chemical has been added to both machines and both are currently sanitizing. Last bottle of bleach set up at machines during insepction. Shippment coming today. Make sure sanitizer is ordered frequently enough to maintain supply at facility. If facility runs out of sanitizer it must close until sanitizer can be provided. Note: due to repeat nature of violation facility is receiving a citation of $100.00.
Location: Kitchen
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. Dish machine in kitchen not sanitizing. Repair to sanitize dishes. 2. Dish machine at bar is not sanitizing. Repair to sanitize dishes. Chemical has been added to both machines and both are currently sanitizing. Last bottle of bleach set up at machines during insepction. Shippment coming today. Make sure sanitizer is ordered frequently enough to maintain supply at facility. If facility runs out of sanitizer it must close until sanitizer can be provided. Note: due to repeat nature of violation facility is receiving a citation of $100.00.
Location: Bar
- 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: Employee eating and drinking in kitchen when insepction started. Discontinue. Have employees eat and drink in approved areas.
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Bar hand sink soiled. Please clean.
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Cooks line hand sink draining slowly. Please repair to drain freely.
- Improper storage location (corrected)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: Coffee filter and paper towels stored below waste water line of server area ha sink. Remove.
- Soiled dumpsters and receptacles (corrected)
Waste handling units not clean or improperly cleaned.
Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
Comments: Clean trash cans through out facility.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Wall soiled by steam wells and mixer in kitchen. Clean. 2. Clean floor below cooking equipment.3. Clean floor by upstairs walk in cooler.4. Clean floor wall junctions in kitchen. 5. Sweep floor below and around shelves in basement.6. Clean floor below kitchen 3 bay sink.7. Clean floor by ice machines.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth towel on counter. Store in approved strength sanitizer solution.
Location: Kitchen
- 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 clearly visible thermometer for 2 door cooler at bar across from server ice well.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Flat top on cooks line is missing cover plate. Clean area and provide. Note: Parts ordered hold cover plate onto unit. 2. Cloth towel below microwave oven. Remove and repair with smooth, non absorbent, easy to clean support. 3. Soda holster is loose and hose is kinked on server side of bar. Secure holster. Repair hose to drain.
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: Unwrapped out for costumer self service. Please wash and wrap apples. ( do not need to wrap bananas or oranges)
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Bananas stored below hand soap in server area in kitchen. Do not store food or single service items below soap dispenser.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Fans through out kitchen are soiled (cooks line, dish area, etc.). Clean all kitchen fans. 2.Clean shelf below steam wells in kitchen.3. Clean below microwave.4. Clean grey shelf by upstairs walk in cooler.
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Clean both salamanders. Remove foil and clean as needed.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Cooks line hand sink leaking at faucet. Please repair.2. Leak at 3 baysink faucet. Repair.
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Worn (melted) lexon lid and worn funnel in dish room. Dispose and replace equipment as it wears down or breaks.
|
03/14/2014 | Recheck |
- 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: 1. Pepperoni at 57 deg F in prep top cooler. Disposed of at time of inspection. Maintain at 41 deg F or below. Repair cooler as needed to maintain food temperatures. 2. Small pan of cheese hash brown in walk in cooler covered and not labeled at 60 deg F. Disposed of at time of inspection. Cool in approved manner and hold at 41 deg F or below.
Location: Kitchen
Equipment: Prep Top Cooler
- 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: 1. Pepperoni at 57 deg F in prep top cooler. Disposed of at time of inspection. Maintain at 41 deg F or below. Repair cooler as needed to maintain food temperatures. 2. Small pan of cheese hash brown in walk in cooler covered and not labeled at 60 deg F. Disposed of at time of inspection. Cool in approved manner and hold at 41 deg F or below.
Location: Kitchen
Equipment: Walk in cooler
- 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: Not marking times for milk/creamer left at room temperature for coffee. Always mark 4 hour time limit on containers or in some other manner.
Location: Service counter
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Unlabeled spray bottle at bar. Label all chemical spray bottles.
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats in dish area and bar. Exterminate.
- Chemical sanitizing exposure time and concentration (corrected on site)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. Dish machine in kitchen not sanitizing. Repair to sanitize dishes. 2. Dish machine at bar is not sanitizing. Repair to sanitize dishes. Chemical has been added to both machines and both are currently sanitizing. Last bottle of bleach set up at machines during insepction. Shippment coming today. Make sure sanitizer is ordered frequently enough to maintain supply at facility. If facility runs out of sanitizer it must close until sanitizer can be provided. Note: due to repeat nature of violation facility is receiving a citation of $100.00.
Location: Kitchen
- Chemical sanitizing exposure time and concentration (corrected on site)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. Dish machine in kitchen not sanitizing. Repair to sanitize dishes. 2. Dish machine at bar is not sanitizing. Repair to sanitize dishes. Chemical has been added to both machines and both are currently sanitizing. Last bottle of bleach set up at machines during insepction. Shippment coming today. Make sure sanitizer is ordered frequently enough to maintain supply at facility. If facility runs out of sanitizer it must close until sanitizer can be provided. Note: due to repeat nature of violation facility is receiving a citation of $100.00.
Location: Bar
- Eating, drinking, smoking
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: Employee eating and drinking in kitchen when insepction started. Discontinue. Have employees eat and drink in approved areas.
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Bar hand sink soiled. Please clean.
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Cooks line hand sink draining slowly. Please repair to drain freely.
- Improper storage location
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: Coffee filter and paper towels stored below waste water line of server area ha sink. Remove.
- Soiled dumpsters and receptacles
Waste handling units not clean or improperly cleaned.
Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
Comments: Clean trash cans through out facility.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Wall soiled by steam wells and mixer in kitchen. Clean. 2. Clean floor below cooking equipment.3. Clean floor by upstairs walk in cooler.4. Clean floor wall junctions in kitchen. 5. Sweep floor below and around shelves in basement.6. Clean floor below kitchen 3 bay sink.7. Clean floor by ice machines.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth towel on counter. Store in approved strength sanitizer solution.
Location: Kitchen
- Thermometer, provided
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 clearly visible thermometer for 2 door cooler at bar across from server ice well.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Flat top on cooks line is missing cover plate. Clean area and provide. Note: Parts ordered hold cover plate onto unit. 2. Cloth towel below microwave oven. Remove and repair with smooth, non absorbent, easy to clean support. 3. Soda holster is loose and hose is kinked on server side of bar. Secure holster. Repair hose to drain.
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: Unwrapped out for costumer self service. Please wash and wrap apples. ( do not need to wrap bananas or oranges)
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Bananas stored below hand soap in server area in kitchen. Do not store food or single service items below soap dispenser.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Fans through out kitchen are soiled (cooks line, dish area, etc.). Clean all kitchen fans. 2.Clean shelf below steam wells in kitchen.3. Clean below microwave.4. Clean grey shelf by upstairs walk in cooler.
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Clean both salamanders. Remove foil and clean as needed.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Cooks line hand sink leaking at faucet. Please repair.2. Leak at 3 baysink faucet. Repair.
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Worn (melted) lexon lid and worn funnel in dish room. Dispose and replace equipment as it wears down or breaks.
|
03/07/2014 | Routine |
- 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: 1. Alfredo sauce cooling since 10:00 am at 104.5 deg F in large containers. Disposed of two containers at time of inspection. 2. Five pans of cheesy potatoes covered with plastic wrap, foil and lids stacked on eachother at 68-99 deg F cooling. Disposed of at time of inspection.3. Make sure to maintain milk/creamers at 41 deg F or below.
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: 1. Alfredo sauce cooling since 10:00 am at 104.5 deg F in large containers. Disposed of two containers at time of inspection. Cool in shallow portions in walk in cooler or with ice bath.2. Five pans of cheesy potatoes covered with plastic wrap, foil and lids stacked on eachother at 68-99 deg F cooling. Disposed of at time of inspection. Cool foods uncovered and not stacked together.Make sure to take temperatures while cooling and pass information onto next shift when leaving to continue cooling process.
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats at bar hand sink Exterminate.
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw bacon over cooked chicken in walk in cooler. Store raw meats below cooked foods.
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Water not getting hot at cooks line hand sink closest to dish area. Repair.
- Storage of Personal Items (corrected)
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: Coat on dish rack. Store personal items separate from dishes.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean floor-wall junctions in kitchen around and behind equipment.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth on counter in server area of kitchen. Store in approved strength sanitizer solution.
- 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 clearly visible thermometer for server area prep top cooler.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Tape on soap dispenser at hand sink closest to dish area. Remove and repair. CORRECTED2. Dish machine at bar is broken. Repair or replace. Not using at time of inspection. Note: In basement being placed tomorrow 11-20-2013
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Tape on soap dispenser at hand sink closest to dish area. Remove and repair. CORRECTED2. Dish machine at bar is broken. Repair or replace. Not using at time of inspection. Note: In basement being placed tomorrow 11-20-2013
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Splash guards loose from hand sinks. Clean area and re-secure with silicone caulk.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean stand fan on cooks line. 2. Bar hand sink soap dispenser is soiled. Clean. Move trash can.
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Clean grill. CORRECTED2. Small ice machine kick plate is soiled. Clean.3. Top inside of large ice machine is soiled. Clean. CORRECTED
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Clean grill. CORRECTED2. Small ice machine kick plate is soiled. Clean.3. Top inside of large ice machine is soiled. Clean. CORRECTED
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak at faucet and plumbing below cooks line hand sink closest to dish area. Repair.
|
11/19/2013 | Recheck |
- 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: 1. Alfredo sauce cooling since 10:00 am at 104.5 deg F in large containers. Disposed of two containers at time of inspection. 2. Five pans of cheesy potatoes covered with plastic wrap, foil and lids stacked on eachother at 68-99 deg F cooling. Disposed of at time of inspection.3. Make sure to maintain milk/creamers at 41 deg F or below.
- Cooling time
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: 1. Alfredo sauce cooling since 10:00 am at 104.5 deg F in large containers. Disposed of two containers at time of inspection. Cool in shallow portions in walk in cooler or with ice bath.2. Five pans of cheesy potatoes covered with plastic wrap, foil and lids stacked on eachother at 68-99 deg F cooling. Disposed of at time of inspection. Cool foods uncovered and not stacked together.Make sure to take temperatures while cooling and pass information onto next shift when leaving to continue cooling process.
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats at bar hand sink Exterminate.
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw bacon over cooked chicken in walk in cooler. Store raw meats below cooked foods.
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Water not getting hot at cooks line hand sink closest to dish area. Repair.
- Storage of Personal Items
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: Coat on dish rack. Store personal items separate from dishes.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean floor-wall junctions in kitchen around and behind equipment.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth on counter in server area of kitchen. Store in approved strength sanitizer solution.
- Thermometer, provided
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 clearly visible thermometer for server area prep top cooler.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Tape on soap dispenser at hand sink closest to dish area. Remove and repair.2. Dish machine at bar is broken. Repair or replace. Not using at time of inspection.
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Splash guards loose from hand sinks. Clean area and re-secure with silicone caulk.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean stand fan on cooks line. 2. Bar hand sink soap dispenser is soiled. Clean. Move trash can.
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Clean grill2. Small ice machine kick plate is soiled. Clean.3. Top inside of large ice machine is soiled. Clean.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak at faucet and plumbing below cooks line hand sink closest to dish area. Repair.
|
11/11/2013 | Routine |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats at bar, mop sink area and in dish area. Exterminate.
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats at bar, mop sink area and in dish area. Exterminate.
Location: Bar
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Hand sink plumbing broken. Repair. Note: Another hand sink is close to line. Getting parts for repair at this time.
Location: Kitchen
Equipment: Hand sink
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Clean exhaust hood filters.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean floor in walk in cooler.2. Clean ceiling in kitchen.
Location: Basement
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean floor in walk in cooler.2. Clean ceiling in kitchen.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth towels on counters. Store in approved strength sanitizer solution.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Remove water bags from ceiling in kitchen.
Location: Kitchen
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Secure hand sink to wall by cooks line with silicone caulk. CORRECTED2. Seal/secure counter at the bar. Note: setting at this time
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Secure hand sink to wall by cooks line with silicone caulk. CORRECTED2. Seal/secure counter at the bar. Note: setting at this time
Location: Bar
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean salamander in kitchen.2. Clean fan in kitchen.3. Clean top inside of ice machine. 4. Mold on caulk by dish machine drain board. Remove.
Location: Kitchen
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak below 3 bay sink. Repair.
Location: Dish machine area
Equipment: 3-bay
|
07/09/2013 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats at bar and in dish area. Exterminate.
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats at bar and in dish area. Exterminate.
Location: Bar
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Hand sink plumbing broken. Repair. Note: Another hand sink is close to line. Getting parts for repair at this time.
Location: Kitchen
Equipment: Hand sink
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Clean exhaust hood filters.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean floor in walk in cooler.2. Clean ceiling in kitchen.
Location: Basement
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean floor in walk in cooler.2. Clean ceiling in kitchen.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Remove water bags from ceiling in kitchen.
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Secure hand sink to wall by cooks line with silicone caulk. 2. Seal/secure counter at the bar.
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Secure hand sink to wall by cooks line with silicone caulk. 2. Seal/secure counter at the bar.
Location: Bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean salamander in kitchen.2. Clean fan in kitchen.3. Clean top inside of ice machine. 4. Mold on caulk by dish machine drain board. Remove.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak below 3 bay sink. Repair.
Location: Dish machine area
Equipment: 3-bay
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07/02/2013 | Routine |
- Minimize contact (Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: Bare hand contact with lettuce. Discontinue. Lettuce disposed of at time of inspection. Use utensils to handle ready to eat foods.
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. No sanitizer at bar dishmachine. Provide.2. No sanitizer at kitchen dish machine. Provide. CORRECTED
Location: Kitchen
Equipment: Dishmachine
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. No sanitizer at bar dishmachine. Provide.2. No sanitizer at kitchen dish machine. Provide. CORRECTED
Location: Bar
Equipment: Dishmachine
- 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: One drink without a lid and straw. Provide lids and straws for employee drinks.
Location: Kitchen
- Storage of Personal Items (corrected)
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: Coats on bread rack. Store in approved area.
Location: Kitchen
- Food storage (corrected)
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: Foods stacked on top of each other in the walk in cooler. Use firm lids between products.
Location: Kitchen
Equipment: Walk in cooler
- 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: Knive stored between prep table and prep top cooler. Discontinue. Store on cleaned and sanitized surface.
Location: Kitchen
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02/15/2013 | Recheck |
- Minimize contact (Critical)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: Bare hand contact with lettuce. Discontinue. Lettuce disposed of at time of inspection. Use utensils to handle ready to eat foods.
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. No sanitizer at bar dishmachine. Provide.2. No sanitizer at kitchen dish machine. Provide. CORRECTED
Location: Kitchen
Equipment: Dishmachine
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. No sanitizer at bar dishmachine. Provide.2. No sanitizer at kitchen dish machine. Provide. CORRECTED
Location: Bar
Equipment: Dishmachine
- 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: One drink without a lid and straw. Provide lids and straws for employee drinks.
Location: Kitchen
- Storage of Personal Items (corrected)
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: Coats on bread rack. Store in approved area.
Location: Kitchen
- Food storage (corrected)
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: Foods stacked on top of each other in the walk in cooler. Use firm lids between products.
Location: Kitchen
Equipment: Walk in cooler
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Knive stored between prep table and prep top cooler. Discontinue. Store on cleaned and sanitized surface.
Location: Kitchen
|
02/08/2013 | Recheck |
- Chemical sanitizing exposure time and concentration (corrected on site)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. No sanitizer at bar dishmachine. Provide.2. No sanitizer at kitchen dish machine. Provide. CORRECTED
Location: Kitchen
Equipment: Dishmachine
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. No sanitizer at bar dishmachine. Provide.2. No sanitizer at kitchen dish machine. Provide. CORRECTED
Location: Bar
Equipment: Dishmachine
- Eating, drinking, smoking
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: One drink without a lid and straw. Provide lids and straws for employee drinks.
Location: Kitchen
- Storage of Personal Items
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: Coats on bread rack. Store in approved area.
Location: Kitchen
- Food storage
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: Foods stacked on top of each other in the walk in cooler. Use firm lids between products.
Location: Kitchen
Equipment: Walk in cooler
|
02/01/2013 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Cooked sausage on steam well at 113 deg F. Reheat to 165 deg F and hold at 135 deg F or above. CORRECTED
Location: Kitchen
Equipment: Steam table
- 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: 1. Cool foods at room temperature for preparation at 58.5 deg F to 50 deg F. (chicken and ham). Boxes of food out at room temperature. Place pans of food in cooler as soon as filled to try and maintain temperature at 41 deg F or below. 2. Cooked chicken at 48.5 deg F at room temperature from yesterday. Disposed of 4 chicken breast at time of inspection. Make sure food is cooled to 41 deg F or below.
Location: Kitchen
- 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: 1. Cool foods at room temperature for preparation at 58.5 deg F to 50 deg F. (chicken and ham). Boxes of food out at room temperature. Place pans of food in cooler as soon as filled to try and maintain temperature at 41 deg F or below. 2. Cooked chicken at 48.5 deg F at room temperature from yesterday. Disposed of 4 chicken breast at time of inspection. Make sure food is cooled to 41 deg F or below.
Location: Kitchen
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: Cooked chicken at 48.5 deg F at room temperature from yesterday. Disposed of 4 chicken breast at time of inspection. Please maintain cooling logs. Make sure all foods cool from 135 deg F to 70 deg F in 2 hours or dispose of food. If not known when food reaches 135 deg F cooling begins immediately.Make sure all foods cool from 70 deg F to 41 deg F or below in an additional 4 hours of dispose of food.
Location: Kitchen
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats in facility in bar, kitchen dish area and by ice machine. Exterminate.
Location: Bar
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats in facility in bar, kitchen dish area and by ice machine. Exterminate.
Location: Kitchen
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: One employee did not wash hands before putting on gloves. Wash hands before putting on gloves.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Remove tape from paper towel dispenser at bar.
Location: Bar
Equipment: -
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak at cooks line hand sink. Please repair.
Location: Kitchen
Equipment: Hand sink
|
10/09/2012 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Cooked sausage on steam well at 113 deg F. Reheat to 165 deg F and hold at 135 deg F or above. CORRECTED
Location: Kitchen
Equipment: Steam table
- 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: 1. Cool foods at room temperature for preparation at 58.5 deg F to 50 deg F. (chicken and ham). Boxes of food out at room temperature. Place pans of food in cooler as soon as filled to try and maintain temperature at 41 deg F or below. 2. Cooked chicken at 48.5 deg F at room temperature from yesterday. Disposed of 4 chicken breast at time of inspection. Make sure food is cooled to 41 deg F or below.
Location: Kitchen
- 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: 1. Cool foods at room temperature for preparation at 58.5 deg F to 50 deg F. (chicken and ham). Boxes of food out at room temperature. Place pans of food in cooler as soon as filled to try and maintain temperature at 41 deg F or below. 2. Cooked chicken at 48.5 deg F at room temperature from yesterday. Disposed of 4 chicken breast at time of inspection. Make sure food is cooled to 41 deg F or below.
Location: Kitchen
- Cooling time (corrected on site)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: Cooked chicken at 48.5 deg F at room temperature from yesterday. Disposed of 4 chicken breast at time of inspection. Please maintain cooling logs. Make sure all foods cool from 135 deg F to 70 deg F in 2 hours or dispose of food. If not known when food reaches 135 deg F cooling begins immediately.Make sure all foods cool from 70 deg F to 41 deg F or below in an additional 4 hours of dispose of food.
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats in facility in bar, kitchen dish area and by ice machine. Exterminate.
Location: Bar
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats in facility in bar, kitchen dish area and by ice machine. Exterminate.
Location: Kitchen
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: One employee did not wash hands before putting on gloves. Wash hands before putting on gloves.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Remove tape from paper towel dispenser at bar.
Location: Bar
Equipment: -
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak at cooks line hand sink. Please repair.
Location: Kitchen
Equipment: Hand sink
|
09/27/2012 | Routine |
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Dish machine in main kitchen is not sanitizing. Repair to sanitize. May use 3 bay sink to do dishes until dish machine is repaired.
Location: Dish machine area
Equipment: Dishmachine
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Do not dump in hand sinks. Use only for hand washing.
Location: Kitchen
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: No cold water at server area hand sink. Provide. Must have hot and cold running water at hand sinks.
Location: Service counter
Equipment: Hand sink
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. One light out in walk in freezer. Please provide.2. Light out in basement stock room. Please provide.
Location: Basement
- Warewashing No detergent (corrected)
Warewashing equipment used without a cleaning agent.
Correction: Provided approved cleaning agent.
Comments: Utensils in chemical bucket. Discontinue. Store on cleaned and sanitized surface. Wash-rinse-sanitize-air dry every 4 hours if used on potentially hazardous foods.
Location: Kitchen
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak at faucet of bar hand sink. Repair.
Location: Bar
|
05/01/2012 | Recheck |
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Dish machine in main kitchen is not sanitizing. Repair to sanitize. May use 3 bay sink to do dishes until dish machine is repaired.
Location: Dish machine area
Equipment: Dishmachine
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Do not dump in hand sinks. Use only for hand washing.
Location: Kitchen
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: No cold water at server area hand sink. Provide. Must have hot and cold running water at hand sinks.
Location: Service counter
Equipment: Hand sink
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. One light out in walk in freezer. Please provide.2. Light out in basement stock room. Please provide.
Location: Basement
- Warewashing No detergent
Warewashing equipment used without a cleaning agent.
Correction: Provided approved cleaning agent.
Comments: Utensils in chemical bucket. Discontinue. Store on cleaned and sanitized surface. Wash-rinse-sanitize-air dry every 4 hours if used on potentially hazardous foods.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak at faucet of bar hand sink. Repair.
Location: Bar
|
04/24/2012 | Routine |
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: No cold water at bar hand sink or bar dump sink. Repair.
Location: Bar
- Warewashing No detergent (corrected)
Warewashing equipment used without a cleaning agent.
Correction: Provided approved cleaning agent.
Comments: No wash soap at dish machine at bar. Please provide. CORRECTEDHave staff check and stock dish machine at bar daily.
Location: Bar
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. One soda gun soiled at bar. Please clean2. One soda holster soiled at bar. Please clean.
Location: Bar
|
01/04/2012 | Recheck |
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: No cold water at bar hand sink or bar dump sink. Repair.
Location: Bar
- Warewashing No detergent (corrected on site)
Warewashing equipment used without a cleaning agent.
Correction: Provided approved cleaning agent.
Comments: No wash soap at dish machine at bar. Please provide. CORRECTEDHave staff check and stock dish machine at bar daily.
Location: Bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. One soda gun soiled at bar. Please clean2. One soda holster soiled at bar. Please clean.
Location: Bar
|
12/30/2011 | Routine |
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