Observed the temperatures of foods stored on the bottom of the prep unit (next to the deep fryer) between 42°F-43°F. The temperatures of foods on the top of that same prep unit were between 34°F-39°F. Recommend contacting a service technician to inspect and service the unit so that it is capable of holding all foods at or below 41°F.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature (repeated violation)
Observation: The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature is 111°F.
Correction: Ensure that the dishwashing machine is serviced so that the wash temperature is at a minimum of 120°F
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the equipment storage room (next to dishwashing area).
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical facilities are in need of cleaning:
1. Wall behind the deep fryers,
2. Floor in the equipment storage room (next to dishwashing area).
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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09/17/2015 | Follow-up | |
Discussed the following with the person in charge:
1. Food sources are PFG, Lovings Produce, Restaurant Depot.
2. Observed containers of shucked oysters. Cowart Seafood Corporation, VA-90 SP, #5224 19.
3. Observed parasite destruction records for the salmon that is served undercooked on the menu. Observed documentation from the supplier stating that the tuna on the menu that is served undercooked is Thunnus albacares.
4. They are no longer partial cooking foods. The chicken wings are fully cooked and then reheated per order and all hamburgers are cooked to order.
5. Fire extinguishers and the fire suppression system was inspected in May 2015.
- Jewelry - Prohibition
Observation: Employee wearing many rings and bracelets on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled bulk food storage containers of flour, sugar, & corn meal.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken wings cold holding at improper temperatures in the prep unit adjacent to the deep fryers. Observed the temperatures between 45°F-48°F. The person in charge (PIC) discarded the chicken wings.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The counter around the handsink located in the kitchen was observed in a condition that prevents necessary maintenance and easy cleaning (caulking between the sink and coundter is peeling and coming off).
Correction: Repair the counter to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature is 111°F.
Correction: Ensure that the dishwashing machine is serviced so that the wash temperature is at a minimum of 120°F
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the following equipment has accumulations of grime and debris:
1. Table under the chargrill,
2. Interior of the hot holding cabinet and the door gaskets of the cabinet,
3. Exterior surfaces of the dishwashing machine,
4. Spice storage rack.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the equipment storage room (next to dishwashing area).
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities in Good Repair
Observation: The floor in the dishwashing area is not maintained in good repair (chipped and missing paint).
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical facilities are in need of cleaning:
1. Wall behind the deep fryers,
2. Floor in the equipment storage room (next to dishwashing area).
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The chlorine sanitizing solution in the wiping cloth bucket being applied to food contact surfaces it too strong and does not meet the requirements of 40 CFR 180.940. The concentration was greater than 200 ppm. The PIC discarded the solution and made a new solution at 50 ppm.
Correction: Utilize only chlorine sanitizer that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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08/24/2015 | Routine | |
The EHSS gave the person in charge (PIC) handouts for cooling methods, date marking, and par cooking guidelines.
The PIC provided the EHSS with a written statement from the supplier for the salmon that is farm raised and fed formulated meal and a statement from the supplier stating that the tuna purchased is Yellowfin tuna (Thunnas albacares) which is a species that is exempt from parasite destruction requirements.
Thank you!
No violation noted during this evaluation. | 03/20/2015 | Follow-up | |
Discussed the following with the person in charge (PIC):
1. Proper cooling methods when cooling large quantities of foods. The EHSS will give the PIC a handout on proper cooling methods during the follow-up inspection.
2. Food sources are PFG, Lovings Produce, Robin Hood, & Restaurant Depot.
3. The PIC informed the wait staff that the seared tuna on the menu is not available for service until the required information is obtained.
4. Observed an employee health policy (FDA Form 1-B) that is signed by all staff and kept on file in the office.
5. Partial cooking of hamburgers (during lunch) and chicken wings. The EHSS will give the PIC the requirements from the FDA Food Code regarding non-continuous cooking of raw animal products during the follow-up inspection. Recommended that the PIC follow these requirements for partial cooking of raw animal foods.
- Critical: Parasite Destruction*
Observation: Undercooked salmon and tuna offered on the menu for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction. The PIC had no records or statement from the supplier stating that the tuna was treated for parasite destruction or a species that is exempt from these requirements (information on the box stated "wild caught tuna loins" product from Vietnam). Their was also no records or statement from the supplier for the salmon stating that it had been treated for parasite destruction.
Correction: Assure parasite destruction of raw, raw marinated, partially cooked or marinated-partially cooked fish by freezing to one of the following time/temperature combinations:
1. Freeze at -4°F (-20°C) for 168 hours (7 days) in a freezer
- Critical: Cooling* (corrected on site)
Observation: Beef stew (cooled in a large stock pot in the walk-in cooler) was not adequately cooled to prevent the growth of harmful bacteria. The person in charge (PIC) stated that the stew was made last evening and the temperature of the stew during the inspection was observed at 62°F (10:00 AM). Observed the PIC discard the entire container of stew.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: The prepared ready-to-eat (RTE) foods (meatloaf, grits, chicken salad, chili, tuna salad) in the refrigeration units are not properly dated for disposition. The foods were marked by a use by date that exceeded 7 days (8 or 9 days) observed.
Correction: Date mark combined products with the earliest or first prepared potentially hazardous RTE ingredient or portion. If the food is held at 41°F or below date mark the container with a ""consume by"" date not to exceed 7 days (including the date of preparation of the first prepared ingredient). If the food is held at 45°F mark the container with a ""consume by"" date not to exceed 4 calendar days.
- Responsibilities of Owner or Proprietor (corrected on site)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sinks located in all restrooms was measured at a temperature less than 100°F. Observed the temperature at 60°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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03/13/2015 | Risk Factor | |
Suppliers are PFG, Robin Hood Food Service, Restaurant Depot, and Lovings Produce. Mussels and clams are received precooked and frozen. Consumer advisory correct on menu for tuna, salmon, steaks, burgers, lamb and eggs (on breakfast menu). Tuna is labeled Thunnus albacares and is exempt from parasite destruction. Documentation from supplier on file for parasite destruction for salmon. Reminded PIC this documentation must be kept at facility for 90 days past last date of service or sale and available for review. Discussed cooling parameters and methods. Form 1B in use for employee health training. Observed good date marking. Facility hours are 7AM to 10 PM M-Th, 7AM to 11:30PM F, Sat and 9AM to 9PM Sunday. Reminded PIC that all food must be stored at least 6 inches off the floor and recommended securing the metal back splash to the wall on the cook line to prevent grease build up behind it. Recommend running dish machine several times before beginning to ensure the wash and rinse temp. of 120 F is met.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Observed sausage gravy cooling in the freezer in a deep container.
Correction: Recommend cooling foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed the following nonfood contact surfaces with accumulations of grime and debris and in need of cleaning: caulking above the 3 basin sink, air conditioner vents above the 3 basin sink, backsplash/ wall area behind cook line.
Correction: Recommend cleaning. Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed the food-contact surfaces of dishes, equipment and utensils not sanitized after cleaning. Observed 0 ppm of chlorine in the chemical dishmachine while in use for cleaning dishes. Observed the chlorine sanitizer bucket connected to the dish machine empty.
Correction: Recommend after cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. PIC replaced sanitizer bucket on the dish machine, primed the machine, and the chlorine sanitizer was observed at 100 ppm.
- Plumbing System Maintained in Good Repair
Observation: Observed plumbing connections at the sprayer above the rinse sink next to the dish machine leaking.
Correction: Recommend repairing leak. Plumbing systems and components shall be maintained in good repair.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Observed the wall or wall covering along the top portion of the wall by the salad prep unit area and spots of the floor in the dish room not smooth and easily cleanable. Observed unsealed dry wall and peeling concrete floor.
Correction: Recommend repairing or replacing the wall or wall covering and floor to make it smooth and easily cleanable.
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12/16/2014 | Routine | |
Observed violations corrected. Cleaning will be continuous. Permit to be renewed once application and payment is received.
No violation noted during this evaluation. | 09/18/2014 | Follow-up | |
Additional temps. taken and in compliance. Food suppliers are PFG, Loving's, Robin Hood, Costco and Restaurant Depot. Consumer advisory correct on menu for steaks, tuna, burgers and eggs (brunch). Tuna is "Thunnus albacares"
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed different types of raw animal foods stored in such a manner that may cause cross contamination
Correction: observed raw chicken stored above raw ground beef in the grill prep reach in cooler. Observed numerous uncovered foods (pickles, cheese, cole slaw) in the side grill prep reach in cooler.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Observed wet wiping cloths improperly stored between use in quaternary ammonium sanitizer at a concentration too low, < 100 ppm.
Correction: Recommend ensuring that wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. PIC adjusted quat sanitizer to 150 ppm.
- Gloves - Use Limitation (corrected on site)
Observation: Observed soiled single-use gloves still in use. Observed employee handle raw chicken to place on grill and not discard contaminated glove before touching non-food contact surfaces (handles to coolers, paper towels).
Correction: Recommend immediately discarding gloves once soiled.
- Thawing (corrected on site)
Observation: Observed improper methods used to thaw vacuum packaged frozen, raw tuna. Observed several in-tact vacuum packages of tuna thawing in the reach in cooler by the grill. PIC stated these were pulled for thawing the previous night.
Correction: Recommend discarding the vacuum packaged raw fish improperly thawed and thawing per the manufacturer's instructions. Vacuum packaged frozen, raw fish should be removed from the vacuum package (or seal significantly broken) before placing in a refrigeration unit to thaw, per the manufacturer's instruction and to reduce the risk from Clostridium growth. PIC discarded the fish. Per PIC, salmon was pulled from the freezer this morning and was still frozen. Per manufacturer package on salmon, fish could be thawed in refrigeration up to 12 hours in original package. PIC removed salmon from vacuum package.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed sour cream cold holding at improper temperatures in the grill prep unit. Observed sour cream at 48 F. PIC stated the sour cream had been in the unit overnight, and he was not sure why or how long it had been cold holding > 41 F. All other food checked in the unit was observed properly cold holding.
Correction: Recommend discarding the food and ensuring that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Non-Food Contact Surfaces
Observation: Observed the nonfood contact surfaces of the backsplash behind grill, grill vents and door gaskets on several reach in coolers/ freezers with accumulations of grime and debris.
Correction: Recommend cleaning. Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Floors, Walls, and Ceilings - Cleanability
Observation: Observed the floor in the dish room not smooth and easily cleanable
Correction: observed unsealed concrete floors.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Observed no disposable towels provided at the hand washing lavatory.
Correction: Recommend hand drying devices, such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device, be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials.
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07/25/2014 | Routine | |
Food suppliers are PFG, Lovings Produce, Restaurant Depot and Robin Hood. Discussed employee health
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed the prepared ready-to-eat (RTE) and/or commercially processed (cooked) chicken wings, diced cooked chicken, sausage gravy and hotdogs in the refrigeration units on the grill line not properly dated for disposition.
Correction: Recommend marking the name and "consume by" date on the container of RTE foods at the time of preparation or when the commercial package is opened if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Hand Drying Provision (corrected on site)
Observation: Observed no disposable towels provided at the hand washing lavatory.
Correction: Recommend providing hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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01/27/2014 | Risk Factor | |
Observed signed copies of Form 1B. Observed the floor sealed in the dish room. Observed unused equipment outside the rear of the building removed. Observed employee food labeled and separated from facility food. Observed raw fish thawing properly outside of vacuum packaging. Parasite destruction letter on file for salmon. PIC stated that the wall next to the ice machine will be sealed this week after the ice machine is emptied and moved. PIC to contact EHS when self closers are added to toilet room doors
- Toilet Rooms - Enclosed (repeated violation)
Observation: Observed toilet room doors not provided with a self-closing door.
Correction: Recommend providing a self-closer for all the toilet room doors. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
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09/04/2013 | Follow-up | |
PFG, Restaurant Depot and Food Lion are suppliers. Oysters from Cowart Seafood, VA 90 SP. Consumer advisory present and correct on menu for burgers, steaks, tuna and salmon. Ameripest is LPCO. Fire suppression system serviced March 2013. Recommend dishes on top of prep unit be stored covered or inverted and unused equipment outside rear of facility be removed
- Person in Charge
Observation: Observed no means to verify employee health training and that employees have been informed of their responsibility to report to the person in charge (PIC) certain symptoms, diagnosed illnesses and exposures associated with foodborne illness.
Correction: Recommend providing a means to verify employee health training. EHS provided Form 1B.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed in-use utensils improperly stored between use. Observed knives stored in room temperature water.
Correction: Recommend storing in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed equipment in a state of disrepair and damaged. Observed loose or damaged door gaskets on the reach in cooler by the grill and hot hold cabinet. Observed water dripping into a pan within the prep unit at the grill.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Recommend having condensate line drain into a drip pan outside the prep unit to prevent contamination of food.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Observed the floor wall juncture in various locations throughout the kitchen not coved and closed to no larger than 1/32 inch space.
Correction: Recommend coving all floor wall junctures to no larger than a 1/32 inch space, and ensuring the floor is finished and sealed at these locations.
- Toilet Rooms - Enclosed
Observation: Observed toilet room doors not provided with a self-closing door.
Correction: Recommend providing a self-closer for all the toilet room doors. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed the wall/ back splash behind the cook line/ grill, wall and floor in dishmachine room and caulking above 3 basin sink in need of cleaning.
Correction: Recommend increasing the frequency of detailed cleaning at these locations. All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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08/20/2013 | Routine | |
Additional temps. from WIC: crab dip 40 F
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed employee handling ready-to-eat (RTE) food with their bare hands. Observed employee cutting lettuce with bare hands.
Correction: Recommend discarding the food handled with bare hands and providing suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed grilled chicken and cooked peppers hot holding at improper temperatures. Observed chicken hot holding on stove top at 110 F and peppers at 106 F. PIC stated food was cooked at within the last 2 hours (at 2:00pm).
Correction: Recommend rapidly reheating the food to 165°F and maintaining at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed cooked peppers and sour cream cold holding at improper temperatures in the top of the prep unit. PIC was not aware how long the food had been cold holding > 41 F.
Correction: Recommend discarding the food and ensuring that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Observed prepared ready-to-eat (RTE) food in the refrigeration unit not properly dated for disposition. Observed cooked pasta, sausage gravy, spinach and artichoke dip, baked potato wedges and hot-dogs in the cook line reach in coolers not date marked.
Correction: Recommend marking the name and "consume by" date on the container of RTE foods at the time of preparation, or the time the commercial package is opened, if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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05/20/2013 | Risk Factor | |
PFG is the supplier. Some employees are ServSafe certified but certificates were not available at the time of inspection. Discussed employee health
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed raw shell eggs and waffle batter with raw eggs stored above ready to eat food in the True reach in cooler. Observed raw chicken stored above sliced roast beef and above raw ground beef in the prep reach in cooler.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Different types of raw foods of animal origin should be separated in storage based on cooking temperature.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed time-temperature controlled for safety food cold holding at improper temperatures. Observed sliced roast beef cold holding at 47 F and grits at 47 F. Person in charge (PIC) was unaware how long the foods had been cold holding above 41 F.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Observed prepared ready-to-eat (RTE) in the refrigeration unit not properly dated for disposition. Observed cucumber salad, sliced roast beef, cooked chicken and hot dogs not date marked.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation or when the commercial package is opened if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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01/23/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about O'banks Cafe And Grill, 10392 Leadbetter Road, Ashland, VA 23005 »