- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Locations:
- walk-in freezer fan
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- WATER LEAKING FROM WALK-IN FREEZE FAN CAUSING AN EXCESSIVE AMOUNT OF ICE TO ACCUMULATE - REPAIR.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- Facility
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- PLUMBING IN POOR REPAIR: 1) BASE OF FAUCET LEAKING AT SINK ACROSS FROM HOT BOXES 2) BASE OF HOT WATER FAUCET LEAKING AT EYE WASH SINK 3) PIPE LEAKING AT DISH MACHINE
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
04/28/2015 | Routine |
- Critical: Hot Water and Chemical
- Comment:
- Observed at time of inspection heat sanitizing dishwasher is now sanitizing dishes and utensils at 160 F. Corrected.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
|
11/05/2014 | Follow-up |
- Critical: Hot Water and Chemical
- Items:
- Hot water sanitizer
- Problems:
- Does not allow surface temperature to reach 160 degrees f
- Corrections:
- Provide 170 degree F hot water for sanitizing.
- Comment:
- Observed at time of inspection hot water sanitizing dishwasher was unable to turn irreversible thermometer strip. Thermometer was run through dishwasher maximum temperature was 153 F. Surface of plates and utensils must reach 160F. Correct immediately by repair/replacing machine so that utensils are reaching 160 F. A follow up will occur in about 10 days.,
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
|
10/06/2014 | Routine |
- Critical: Backflow Prevention Device, De
- Comment:
- PICTURE WAS SENT OVER E-MAIL HOSE BIBB ATMOSPHERIC VACUUM BREAKER PROVIDED BENEATH Y SPLITTER SHUT OFF VALVE. CORRECTED.
- General violation description:
- 5-202.14 - A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. (P)
|
04/11/2014 | Follow-up |
- Critical: Backflow Prevention Device, De
- Comment:
- OBSERVED NO VACUUM BREAKER INSTALLED AT MOP SINK. CORRECT BY INSTALLING EITHER A HOSE BIBB ATMOSPHERIC VACUUM BREAKER INSTALLED BETWEEN THE HOSE AND THE Y SPLITTER OR A PRESSURE VACUUM BREAKER. CORRECT IMMEDIATELY A FOLLOW UP WILL OCCUR IN ABOUT 10 DAYS. THIS IS A REPEAT VIOLATION FILL OUT AND SUBMIT PROVIDED RISK CONTROL PLAN.
- General violation description:
- 5-202.14 - A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. (P)
|
04/04/2014 | Follow-up |
- Critical: Backflow Prevention Device, De
- Items:
- Backflow/backsiphonage prevention device
- Problems:
- Not properly Installed
- Corrections:
- Replace/maintain to meet requirements above.
- Comment:
- Observed at time of inspection hose bib atmospheric vacuum breaker installed up stream of Y splitter shut off valve at the mop sink. Hose bib atmospheric vacuum breaker is not designed to be placed under pressure. Correct in on of the following: Install a pressure vacuum breaker up stream of shut off valve or Install atmospheric vacuum breaker down stream of shut of valve on the hose end of the Y splitter. Correct immediately follow up will occur in about 10 days.,
- General violation description:
- 5-202.14 - A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. (P)
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not accessible
- Corrections:
- Handwashing sinks are to be accessible for use at all times
- Comment:
- Observed at time of inspection hand wash sink in the dish machine room blocked by speed rack and boxes stored in the sink. Corrected at time of inspection speed rack and boxes moved.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not repaired according to law
- Corrections:
- Repair according to law.
- Comment:
- Observed at time of inspection hand wash sink in dish room automatic shut off is not working correct as soon as possible by fixing automatic shut off. A follow up inspection will occur at the next routine inspection.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
03/21/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- CUT LETTUCE AND CUT TOMATES RECORDED at 46f INTENDED TO GO TO THE SATELLITES,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
11/08/2013 | Follow-up/crit added |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED OPERATOR USING TIME AS A CONTROL
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
11/07/2013 | Follow-up |
- Eating, Drinking, or Using Tob
- Items:
- Employee(s)
- Problems:
- Eating
- Corrections:
- Eat only in designated areas as restricted above.
- Comment:
- NO EATING IN THE KITCHEN WORK AREA USE BREAK AREA......CORRECTED AT VISIT
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
|
09/12/2013 | Routine |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Locations:
- reach-in cooler serving line
- Problems:
- Not covered
- Comment:
- OBSERVED 3 EMPLOYEE BEVERAGES IN SCREW-TOP BOTTLES, 2 STORED AT THE SERVICE LINE AND 1 STORED IN THE KITCHEN. EMPLOYEE BEVERAGES MUST BE STORED IN COVERED CONTAINERS THAT DO NOT REQUIRE HAND MANIPULATION OF THE MOUTH PARTS. PROVIDE CUPS WITH LIDS AND STRAWS FOR EMPLOYEE BEVERAGES. STORE BEVERAGES IN APPROVED CONTAINERS. CORRECTED AT TIME OF INSPECTION BY DISCARDING THE BEVERAGES IN SCREW-TOP BOTTLES. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT CRITICAL VIOLATION.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- walk in freezer(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED AN ACCUMULATION OF ICE FORMING BENEATH THE WALK-IN COOLER CONDENSER. FOOD EQUIPMENT MUST BE KEPT IN GOOD REPAIR. REPAIR THE WALK-IN FREEZER CONDENSER LEAK TO PREVENT POSSIBLE CONTAMINATION OF FOOD ITEMS.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
|
09/26/2012 | Routine |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Locations:
- reach-in cooler serving line
- Problems:
- Not covered
- Comment:
- EMPLOYEES SHALL EAT OR DRINK ONLY IN DESIGNATED AREAS WHERE THE CONTAMINATION OF FOOD, CLEAN EQUIPMENT, UTENSILS OR SINGLE-SERVICE ARTICLES CAN NOT RESULT OR EMPLOYEES MAY DRINK FROM A CLOSED BEVERAGE CONTAINER WITH A LID AND STRAW TO PREVENT CONTAMINATION OF THE EMPLOYEE'S HANDS. OBSERVED 3 SCREW TOP BOTTLES OF WATER IN THE LOWER COOLER PORTION OF THE SERVICE LINE. RESTRICT AREAS TO WHERE EMPLOYEES EAT AND DRINK OR USE CONTAINERS WITH LIDS AND STRAWS. CORRECTED AT INSPECTION. BEVERAGES WERE DISCARDED.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Improperly date marked
- Comment:
- READY TO EAT POTENTIALLY HAZARDOUS FOOD PREPARED AND HELD FOR MORE THAN 24 HOURS SHALL BE CLEARLY MARKED WITH THE DATE OR DAY BY WHICH THE FOOD SHALL BE CONSUMED, SOLD OR DISCARDED AND HELD FOR A MAXIMUM OF 7 DAYS AT 41 DEGREES F OR LESS. THE DAY OF PREPARATION SHALL COUNT AS DAY 1. OBSERVED A BOWL OF DICED, COOKED, CHICKEN BREAST WITH A DATE MARK OF 3-8-12. THIS CHICKEN WAS BEING MADE INTO CHICKEN SALAD. THE EMPLOYEE MAKING THE SALAD STATED THAT THE DATE WOULD THEN BE MARKED AS 3-12-12 (TODAY). THE DATE (DAY 1) PREPARED SHALL REFLECT THE ORIGINAL DATE THE PRODUCT WAS COOKED OR PREPARED, AND IF THAWED SHOULD INCLUDE ANY DAYS PRIOR TO FREEZING. CORRECTED AT INSPECTION. THE PERSON IN CHARGE WILL TRAIN EMPLOYEES ON PROPER DATE MARKING. THE CHICKEN SALAD WILL BE MARKED WITH A DATE OF 3-8-12.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Iodine solution concentration
- Locations:
- wiping cloth container
- Problems:
- Below 12.5 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- A CHEMICAL SANITIZER SOLUTION SHALL BE AT APPROPRIATE CONCENTRATION. AN IODINE SOLUTION SHALL HAVE A CONCENTRATION BETWEEN 12.5 MG/L AND 25 MG/L. OBSERVED A SANITIZER BUCKET WITH WIPING CLOTHS TO HAVE AN IODINE CONCENTRATION (LESS THAN) <12.5 PPM. A FRESH BATCH OF SANITIZER WAS MADE AND TESTED AT THE APPROPRIATE LEVEL. CONTINUE TO USE TEST STRIPS TO MONITOR CONCENTRATION OF SANITIZER, SINCE THE DISPENSER IN THE MOP CLOSET MAY NOT BE DISPENSING PROPERLY. CORRECTED AT INSPECTION.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: When to Wash
- Items:
- Employee(s)
- Locations:
- Employee(s)
- Problems:
- Did not wash hands After touching bare human body parts other than clean hands/arms
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds
- Comment:
- FOOD EMPLOYEES SHALL CLEAN THEIR HANDS IMMEDIATELY BEFORE ENGAGING IN FOOD PREPARATION AND WORKING WITH EXPOSED FOOD AND AFTER TOUCHING HUMAN BODY PARTS AND BEFORE DONNING NEW GLOVES FOR WORKING WITH FOOD. OBSERVED AN EMPLOYEE ADJUST THEIR HAIR NET WITH BARE HANDS AND THEN PUT ON CLEAN GLOVES WITHOUT FIRST WASHING THEIR HANDS. WASH HANDS AFTER TOUCHING BODY PARTS AND BEFORE DONNING GLOVES. CORRECTED AT INSPECTION. THE PERSON IN CHARGE WILL TRAIN EMPLOYEES ON PROPER HAND WASHING TIMES.
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- walk in freezer(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- EQUIPMENT SHALL BE MAINTAINED IN GOOD REPAIR. OBSERVED A BUILD UP OF ICE FROM DRIPPAGE FROM THE OVERHEAD FAN AREA OF THE WALK-IN FREEZER. REPAIR DRIP. DO NOT STORE ANY FOOD UNDER THE AREA WHERE THE DRIP IS, TO PROTECT FOOD FROM CONTAMINATION.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- hand wash sink(s) dish washing area
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- EACH HAND WASHING SINK SHALL BE PROVIDED WITH DISPOSABLE TOWELS. OBSERVED THE HAND WASHING SINK IN THE DISH WASHING AREA TO NOT HAVE ANY PAPER TOWELS. SUPPLY PAPER TOWELS.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
03/12/2012 | Routine Inspection |
| No violation noted during this evaluation. | 09/29/2011 | Routine Inspection |
| No violation noted during this evaluation. | 10/19/2010 | Follow-up |
- Critical: Handwashing Sinks, Number
- Items:
- Handwashing lavatories
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed the handsink in the high school production area of kitchen not working. The person in charge said it has not worked for many years. Handsinks must be easily accessble in order to assure employees will wash their hands when needed. Repair or replace the handsink to provide hand washing facilities on that side of the kitchen.
- General violation description:
- 5-203.11 - (A) Except as specified in (B) and (C) of this section, at least 1 handwashing lavatory, a number of handwashing lavatories necessary for their convenient use by EMPLOYEES in areas specified under 5-204.11, and not fewer than the number of handwashing lavatories required by LAW shall be provided. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, automatic handwashing facilities may be substituted for handwashing lavatories in a FOOD ESTABLISHMENT that has at least one handwashing lavatory. (C) If APPROVED, when FOOD exposure is limited and handwashing lavatories are not conveniently available, such as in some mobile or TEMPORARY FOOD ESTABLISHMENTS or at some VENDING MACHINE LOCATIONS, EMPLOYEES may use chemically treated towelettes for handwashing.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed heavy ice build-up on floor of walk-in freezer. Defrost the freezer to remove the ice.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no paper towels in the dispenser for the dishroom handsink. Provide paper towels.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Ventilation Hood Systems, Adeq
- Items:
- Ventilation hood
- Problems:
- Inadequate
- Corrections:
- Provide adequate ventilation.
- Comment:
- Observed large amounts of steam in dishwashing room when dishmachine was in operation. Dishroom must have adequate ventilation to prevent growth of mold. Repair or replace the ventilation system.
- General violation description:
- 4-301.14 - Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings
|
09/29/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- DELI MEAT AT 41F. AIR TEMP AT 41F. VIOLATION CORRECTED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
10/07/2009 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- DELI MEATS IN 2 DOOR REACH-IN COOLER AT 50F, AMBIENT AIR TEMPERATURE 51F. POTENTIALLY HAZARDOUS FOODS MUST BE STORED AT/BELOW 41F. ADJUST COOLER SETTINGS OR, IF NECESSARY, HAVE UNIT SERVICED SO IT MAINTAINS SAFE FOOD TEMPERATURES. CORRECT IMMEDIATLY, WILL RETURN ON/ABOUT 10-3-09 TO VERIFY COMPLIANCE.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- walk in freezer
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- SOME ICE BUILD UP IN WALK-IN FREEZER. CLEAN FREQUENTLY TO PRECLUDE BUILD-UP.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- Dry Storage room
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- LIGHTS IN DRY STORAGE ROOM NOT SHIELDED. INSTALL LIGHT SHIELDS TO PROTECT FOOD FROM POSSIBLE CONTAMINATION IN THE EVENT OF BREAKAGE.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
|
09/23/2009 | Routine Inspection |
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- Dry Storage room
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- FOOD ON FLOOR IN DRY STORAGE ROOM. FOOD MUST BE STORED AT LEAST 6 INCHES ABOVE THE GROUND.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- Dry Storage room
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- LIGHTS IN DRY STORAGE ROOM NOT SHIELDED. INSTALL LIGHT SHIELDS TO PROTECT FOOD FROM POSSIBLE CONTAMINATION IN THE EVENT OF BREAKAGE.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
|
09/15/2008 | Routine Inspection |
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