BAY BIRIYANI, 2277 El Camino Real, Santa Clara, CA 95050 - Restaurant inspection findings and violations

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Business Info

Restaurant: BAY BIRIYANI
Address: 2277 El Camino Real, Santa Clara, CA 95050
Type: Restaurant 0-5 Employees
Total inspections: 12
Last inspection: Oct 8, 2013
Score
(the higher the better)
92
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food contact surfaces: clean and sanitized
  • Food separated and protected
  • Nonfood contact surfaces clean
  • Proper hot and cold holding temperatures
  • Proper hot and cold holding temperatures
  • Proper hot and cold holding temperatures
Routine Inspection Feb 4, 2010 88
  • Approved thawing methods used, frozen food
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Food separated and protected
  • Food storage containers identified
  • Premises personal/cleaning items vermin-proofing
  • Proper hot and cold holding temperatures
  • Proper hot and cold holding temperatures
  • Warewashing facilities: installed, maintained, use...
Routine Inspection Jan 26, 2011 87
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
Routine Inspection Mar 2, 2011 98
  • Equipment, utensils and linens: storage and use
  • Food separated and protected
  • Toxic substances properly identified, stored, used...
  • Warewashing facilities: installed, maintained, use...
Routine Inspection Jun 14, 2011 96
  • Adequate handwash facilities supplied & acc...
  • Adequate ventilation and lighting designated area
  • Demonstration of knowledge food mgr certification
  • Food contact surfaces: clean and sanitized
  • Food properly labeled & honestly presented
  • Food separated and protected
  • Food storage containers identified
  • Premises personal/cleaning items vermin-proofing
  • Proper cooking time & temperatures
  • Proper hot and cold holding temperatures
  • Thermometers provided and accurate
  • Warewashing facilities: installed, maintained, use...
  • Wiping cloths: properly used and stored
Routine Inspection Dec 2, 2011 87
  • Adequate handwash facilities supplied & acc...
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food contact surfaces: clean and sanitized
  • Food storage containers identified
  • Premises personal/cleaning items vermin-proofing
  • Warewashing facilities: installed, maintained, use...
  • Wiping cloths: properly used and stored
Follow-up Inspection Jan 3, 2012 91
  • Equipment/Utensils - approved installed, clean
  • Food storage containers identified
  • Premises personal/cleaning items vermin-proofing
Follow-up Inspection Feb 8, 2012 97
No violation noted during this evaluation. Complaint Inspection Apr 5, 2012 100
  • Adequate ventilation and lighting designated area
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food contact surfaces: clean and sanitized
  • Food storage containers identified
  • Hands clean & properly washed gloves used properly...
  • Premises personal/cleaning items vermin-proofing
  • Wiping cloths: properly used and stored
Routine Inspection Jun 28, 2012 92
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food contact surfaces: clean and sanitized
  • Plumbing-proper backflow devices
Routine Inspection Feb 6, 2013 96
  • Equipment, utensils - Unapproved, unclean, not in good repair, inadequate capacity
  • Food contact surfaces unclean and unsanitized [multiple violations]
  • Food storage containers are not identified
  • Improper cooling methods
  • Inadequate floors, walls, ceilings: built, maintained, clean
  • Premises not clean, not in good repair; No personal/chemical storage; inadequate vermin-proofing
  • Warewashing facilities: not installed, maintained, or used
  • Wiping cloths: improperly used and stored
Routine Inspection May 17, 2013 90
  • Consumer self service does not prevent contamination
  • Equipment, utensils - Unapproved, unclean, not in good repair, inadequate capacity
  • Improper hot and cold holding temperatures
  • Inadequate demonstration of knowledge; food manager certification
  • Inadequate floors, walls, ceilings: built, maintained, clean
  • Inadequate handwash facilities: supplied or accessible
  • Inadequate ventilation and lighting in designated area
  • Wiping cloths: improperly used and stored
Routine Inspection Oct 8, 2013 92

Violation descriptions and comments

Feb 4, 2010

Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)

Jan 26, 2011

Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))

Mar 2, 2011

The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)

Jun 14, 2011

All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1, 114254.2)
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)

Dec 2, 2011

All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 °F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. (114087, 114089, 114089.1(a, b), 114090, 114093.1)
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
Comminuted meat, raw eggs, or any food containing comminuted meat or raw eggs, shall be heated to 155°F for 15 sec. Single pieces of meat, and eggs for immediate service, shall be heated to 145°F for 15 sec. Poultry, comminuted poultry, stuffed fish / meat / poultry shall be heated to 165°F. Other temperature requirements may apply. (114004, 114008, 114010)

Jan 3, 2012

All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))

Feb 8, 2012

All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)

Jun 28, 2012

All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)

Feb 6, 2013

All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)

May 17, 2013

All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)

BACK DOOR IS OPEN.
COUPLE OF WET/SOILED TOWELS WERE STORED ON THE COUNTER.
EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE. EMPLOYEE WAS OBSERVED SANITIZING UTENSILS AFTER WASHING IN SOAPY WATER.
OBSERVED DIRT BUILD UP INSIDE THE ICE MACHINE.
HOT CHICKEN CURRY WAS BEING COOLED IN BIG CONTAINER INSIDE THE WALK IN COOLER.
OBSERVED DIRT BUILD UP ON THE FLOOR BELOW COOKING EQUIPMENT.
OPEN BAG CONTENT WAS STORED ON THE SHELF.
THERE IS A LEAKAGE FROM HANDLE OF THE RESTROOM'S HAND SINK.
THERE IS NO APPROVED SANITIZER MEASURING STRIP.

Oct 8, 2013

All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
Unpackaged food shall be displayed and dispensed in a manner that protects the food from contamination. (114063, 114065)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)

AT BUFFET LINE, KHEER (DESSERT) PLACED NOT UNDER SNEEZE GUARD.
FLOOR IS VERY UNCLEAN WITH EXCESSIVE FOOD DEBRIS.
FOUND SOILED/WET WIPING CLOTHS ON PREP TABLE.
LACK OF SOAP AT KITCHEN HAND WASHING SINK AND RESTROOM HAND WASHING SINK.
1 OF 2 RESTROOM'S HAND WASHING SINK SEVERELY LEAKING FROM PIPE.
LIGHT BULB AT COOK LINE LACKING COVER.
PREP TABLE, ICE CHEST AND WALK IN COOLER UNCLEAN WITH EXCESSIVE FOOD DEBRIS/ STAINS.
SOME EMPLOYEES DO NOT HAVE FOOD HANDLERS CARD.
TANDOORI CHICKEN AT BUFFET HOT HOLDING MEASURED 80-100F. ALL OTHER HOT FOODS AT BUFFET HOT HOLDING MEASURED AT 145-170F.
FOUND A BOWL OF RAW CHICKEN AT ROOM TEMPERATURE MEASURED AT 54F. TANDOORI CHICKEN AT BUFFET HOT HOLDING MEASURED 80-100F. ALL OTHER HOT FOODS AT BUFFET HOT HOLDING MEASURED AT 145-170F.
FOUND A BOWL OF RAW CHICKEN AT ROOM TEMPERATURE MEASURED AT 54F.

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