BELLA MIA, 58 S 1st Street, San Jose, CA 95113 - Restaurant inspection findings and violations

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Business Info

Restaurant: BELLA MIA
Address: 58 S 1st Street, San Jose, CA 95113
Type: Restaurant 6-25 Employees
Total inspections: 8
Last inspection: Aug 16, 2013
Score
(the higher the better)
95
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Adequate handwash facilities supplied & acc...
  • Floors, walls & ceilings: built, maintained, and
  • Food contact surfaces: clean and sanitized
  • Food separated and protected
  • Food storage containers identified
  • Thermometers provided and accurate
Routine Inspection Feb 2, 2010 94
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food separated and protected
  • Premises personal/cleaning items vermin-proofing
  • Proper hot and cold holding temperatures
  • Thermometers provided and accurate
  • Wiping cloths: properly used and stored
Routine Inspection Apr 19, 2011 88
  • Adequate handwash facilities supplied & acc...
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Food contact surfaces: clean and sanitized
  • Plumbing-proper backflow devices
  • Proper hot and cold holding temperatures
  • Sewage and wastewater properly disposed
  • Sewage and wastewater properly disposed
Routine Inspection Oct 25, 2011 92
No violation noted during this evaluation. Follow-up Inspection Oct 27, 2011 100
  • Adequate handwash facilities supplied & acc...
  • Equipment/Utensils - approved installed, clean
  • Food in good condition, safe and unadultera...
  • Hot and cold water available
  • Plumbing-proper backflow devices
  • Proper hot and cold holding temperatures
Routine Inspection May 7, 2012 94
No violation noted during this evaluation. Routine Inspection Nov 20, 2012 100
No violation noted during this evaluation. Hazard Assessment Nov 20, 2012 100
  • Equipment, utensils, linens: Improper storage and use
  • Food not separated and unprotected
  • Improper hot and cold holding temperatures
  • Observed rodents, insects, birds, or animals
  • Premises not clean, not in good repair; No personal/chemical storage; inadequate vermin-proofing
Routine Inspection Aug 16, 2013 95

Violation descriptions and comments

Feb 2, 2010

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))
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))
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 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)

Apr 19, 2011

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)
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 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)
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)
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)

Oct 25, 2011

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 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)
All liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
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))
All liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
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)
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)

May 7, 2012

Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254(c), 114254.3,)
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))
An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
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)
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)

Aug 16, 2013

Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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))
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)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
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)

FEW FLIES OBSERVED INSIDE FACILITY.
FOODS INSIDE PREP TOP MEASURED AT TEMPERATURES ABOVE 44F WITH DIGITAL PROBE THERMOMETER AT TOP SIDE AREA. AMBIENT TEMPERATURE OF BOTTOM MEASURED 40F.
FOODS INSIDE PREP TOP OBSERVED TEMPERATURES ABOVE 41F TOPSIDE AND BELOW WITH DIGITAL PROBE THERMOMETER. FOODS INSIDE PREP TOP MEASURED AT TEMPERATURES ABOVE 44F WITH DIGITAL PROBE THERMOMETER AT TOP SIDE AREA. AMBIENT TEMPERATURE OF BOTTOM MEASURED 40F.
FOODS INSIDE PREP TOP OBSERVED TEMPERATURES ABOVE 41F TOPSIDE AND BELOW WITH DIGITAL PROBE THERMOMETER. FOODS INSIDE PREP TOP MEASURED AT TEMPERATURES ABOVE 44F WITH DIGITAL PROBE THERMOMETER AT TOP SIDE AREA. AMBIENT TEMPERATURE OF BOTTOM MEASURED 40F.
FOODS INSIDE PREP TOP OBSERVED TEMPERATURES ABOVE 41F TOPSIDE AND BELOW WITH DIGITAL PROBE THERMOMETER. FOODS INSIDE PREP TOP MEASURED AT TEMPERATURES ABOVE 44F WITH DIGITAL PROBE THERMOMETER AT TOP SIDE AREA. AMBIENT TEMPERATURE OF BOTTOM MEASURED 40F.
FOODS INSIDE PREP TOP OBSERVED TEMPERATURES ABOVE 41F TOPSIDE AND BELOW WITH DIGITAL PROBE THERMOMETER. FOODS INSIDE PREP TOP MEASURED AT TEMPERATURES ABOVE 44F WITH DIGITAL PROBE THERMOMETER AT TOP SIDE AREA. AMBIENT TEMPERATURE OF BOTTOM MEASURED 40F.
FOODS INSIDE PREP TOP OBSERVED TEMPERATURES ABOVE 41F TOPSIDE AND BELOW WITH DIGITAL PROBE THERMOMETER. FOODS INSIDE PREP TOP MEASURED AT TEMPERATURES ABOVE 44F WITH DIGITAL PROBE THERMOMETER AT TOP SIDE AREA. AMBIENT TEMPERATURE OF BOTTOM MEASURED 40F.
FOODS INSIDE PREP TOP OBSERVED TEMPERATURES ABOVE 41F TOPSIDE AND BELOW WITH DIGITAL PROBE THERMOMETER. FOODS INSIDE PREP TOP MEASURED AT TEMPERATURES ABOVE 44F WITH DIGITAL PROBE THERMOMETER AT TOP SIDE AREA. AMBIENT TEMPERATURE OF BOTTOM MEASURED 40F.
FOODS INSIDE PREP TOP OBSERVED TEMPERATURES ABOVE 41F TOPSIDE AND BELOW WITH DIGITAL PROBE THERMOMETER. FOODS INSIDE PREP TOP MEASURED AT TEMPERATURES ABOVE 44F WITH DIGITAL PROBE THERMOMETER AT TOP SIDE AREA. AMBIENT TEMPERATURE OF BOTTOM MEASURED 40F.
FOODS INSIDE PREP TOP OBSERVED TEMPERATURES ABOVE 41F TOPSIDE AND BELOW WITH DIGITAL PROBE THERMOMETER. FOODS INSIDE PREP TOP MEASURED AT TEMPERATURES ABOVE 44F WITH DIGITAL PROBE THERMOMETER AT TOP SIDE AREA. AMBIENT TEMPERATURE OF BOTTOM MEASURED 40F.
FOODS INSIDE PREP TOP OBSERVED TEMPERATURES ABOVE 41F TOPSIDE AND BELOW WITH DIGITAL PROBE THERMOMETER. FOODS INSIDE PREP TOP MEASURED AT TEMPERATURES ABOVE 44F WITH DIGITAL PROBE THERMOMETER AT TOP SIDE AREA. AMBIENT TEMPERATURE OF BOTTOM MEASURED 40F.
FOODS INSIDE PREP TOP OBSERVED TEMPERATURES ABOVE 41F TOPSIDE AND BELOW WITH DIGITAL PROBE THERMOMETER. FOODS INSIDE PREP TOP MEASURED AT TEMPERATURES ABOVE 44F WITH DIGITAL PROBE THERMOMETER AT TOP SIDE AREA. AMBIENT TEMPERATURE OF BOTTOM MEASURED 40F.
FOODS INSIDE PREP TOP OBSERVED TEMPERATURES ABOVE 41F TOPSIDE AND BELOW WITH DIGITAL PROBE THERMOMETER. FOODS INSIDE PREP TOP MEASURED AT TEMPERATURES ABOVE 44F WITH DIGITAL PROBE THERMOMETER AT TOP SIDE AREA. AMBIENT TEMPERATURE OF BOTTOM MEASURED 40F.
FOODS INSIDE PREP TOP OBSERVED TEMPERATURES ABOVE 41F TOPSIDE AND BELOW WITH DIGITAL PROBE THERMOMETER. FOODS INSIDE PREP TOP MEASURED AT TEMPERATURES ABOVE 44F WITH DIGITAL PROBE THERMOMETER AT TOP SIDE AREA. AMBIENT TEMPERATURE OF BOTTOM MEASURED 40F.
FOODS INSIDE PREP TOP OBSERVED TEMPERATURES ABOVE 41F TOPSIDE AND BELOW WITH DIGITAL PROBE THERMOMETER. FOODS INSIDE PREP TOP MEASURED AT TEMPERATURES ABOVE 44F WITH DIGITAL PROBE THERMOMETER AT TOP SIDE AREA. AMBIENT TEMPERATURE OF BOTTOM MEASURED 40F.
FOODS INSIDE PREP TOP OBSERVED TEMPERATURES ABOVE 41F TOPSIDE AND BELOW WITH DIGITAL PROBE THERMOMETER. FOODS INSIDE PREP TOP MEASURED AT TEMPERATURES ABOVE 44F WITH DIGITAL PROBE THERMOMETER AT TOP SIDE AREA. AMBIENT TEMPERATURE OF BOTTOM MEASURED 40F.
FOODS INSIDE PREP TOP OBSERVED TEMPERATURES ABOVE 41F TOPSIDE AND BELOW WITH DIGITAL PROBE THERMOMETER. FOODS INSIDE PREP TOP MEASURED AT TEMPERATURES ABOVE 44F WITH DIGITAL PROBE THERMOMETER AT TOP SIDE AREA. AMBIENT TEMPERATURE OF BOTTOM MEASURED 40F.
FOODS INSIDE PREP TOP OBSERVED TEMPERATURES ABOVE 41F TOPSIDE AND BELOW WITH DIGITAL PROBE THERMOMETER. FOODS INSIDE PREP TOP MEASURED AT TEMPERATURES ABOVE 44F WITH DIGITAL PROBE THERMOMETER AT TOP SIDE AREA. AMBIENT TEMPERATURE OF BOTTOM MEASURED 40F.
FOODS INSIDE PREP TOP OBSERVED TEMPERATURES ABOVE 41F TOPSIDE AND BELOW WITH DIGITAL PROBE THERMOMETER. FOODS INSIDE PREP TOP MEASURED AT TEMPERATURES ABOVE 44F WITH DIGITAL PROBE THERMOMETER AT TOP SIDE AREA. AMBIENT TEMPERATURE OF BOTTOM MEASURED 40F.
FOODS INSIDE PREP TOP OBSERVED TEMPERATURES ABOVE 41F TOPSIDE AND BELOW WITH DIGITAL PROBE THERMOMETER. FOODS INSIDE PREP TOP MEASURED AT TEMPERATURES ABOVE 44F WITH DIGITAL PROBE THERMOMETER AT TOP SIDE AREA. AMBIENT TEMPERATURE OF BOTTOM MEASURED 40F.
FOODS INSIDE PREP TOP OBSERVED TEMPERATURES ABOVE 41F TOPSIDE AND BELOW WITH DIGITAL PROBE THERMOMETER. FOODS INSIDE PREP TOP MEASURED AT TEMPERATURES ABOVE 44F WITH DIGITAL PROBE THERMOMETER AT TOP SIDE AREA. AMBIENT TEMPERATURE OF BOTTOM MEASURED 40F.
FOODS INSIDE PREP TOP OBSERVED TEMPERATURES ABOVE 41F TOPSIDE AND BELOW WITH DIGITAL PROBE THERMOMETER. FOODS INSIDE PREP TOP MEASURED AT TEMPERATURES ABOVE 44F WITH DIGITAL PROBE THERMOMETER AT TOP SIDE AREA. AMBIENT TEMPERATURE OF BOTTOM MEASURED 40F.
FOODS INSIDE PREP TOP OBSERVED TEMPERATURES ABOVE 41F TOPSIDE AND BELOW WITH DIGITAL PROBE THERMOMETER. FOODS INSIDE PREP TOP MEASURED AT TEMPERATURES ABOVE 44F WITH DIGITAL PROBE THERMOMETER AT TOP SIDE AREA. AMBIENT TEMPERATURE OF BOTTOM MEASURED 40F.
FOODS INSIDE PREP TOP OBSERVED TEMPERATURES ABOVE 41F TOPSIDE AND BELOW WITH DIGITAL PROBE THERMOMETER. FOODS INSIDE PREP TOP MEASURED AT TEMPERATURES ABOVE 44F WITH DIGITAL PROBE THERMOMETER AT TOP SIDE AREA. AMBIENT TEMPERATURE OF BOTTOM MEASURED 40F.
FOODS INSIDE PREP TOP OBSERVED TEMPERATURES ABOVE 41F TOPSIDE AND BELOW WITH DIGITAL PROBE THERMOMETER. FOODS INSIDE PREP TOP MEASURED AT TEMPERATURES ABOVE 44F WITH DIGITAL PROBE THERMOMETER AT TOP SIDE AREA. AMBIENT TEMPERATURE OF BOTTOM MEASURED 40F.
FOODS INSIDE PREP TOP OBSERVED TEMPERATURES ABOVE 41F TOPSIDE AND BELOW WITH DIGITAL PROBE THERMOMETER. FOODS INSIDE PREP TOP MEASURED AT TEMPERATURES ABOVE 44F WITH DIGITAL PROBE THERMOMETER AT TOP SIDE AREA. AMBIENT TEMPERATURE OF BOTTOM MEASURED 40F.
FOODS INSIDE PREP TOP OBSERVED TEMPERATURES ABOVE 41F TOPSIDE AND BELOW WITH DIGITAL PROBE THERMOMETER. FOODS INSIDE PREP TOP MEASURED AT TEMPERATURES ABOVE 44F WITH DIGITAL PROBE THERMOMETER AT TOP SIDE AREA. AMBIENT TEMPERATURE OF BOTTOM MEASURED 40F.
FOODS INSIDE PREP TOP OBSERVED TEMPERATURES ABOVE 41F TOPSIDE AND BELOW WITH DIGITAL PROBE THERMOMETER. FOODS INSIDE PREP TOP MEASURED AT TEMPERATURES ABOVE 44F WITH DIGITAL PROBE THERMOMETER AT TOP SIDE AREA. AMBIENT TEMPERATURE OF BOTTOM MEASURED 40F.
FOODS INSIDE PREP TOP OBSERVED TEMPERATURES ABOVE 41F TOPSIDE AND BELOW WITH DIGITAL PROBE THERMOMETER. FOODS INSIDE PREP TOP MEASURED AT TEMPERATURES ABOVE 44F WITH DIGITAL PROBE THERMOMETER AT TOP SIDE AREA. AMBIENT TEMPERATURE OF BOTTOM MEASURED 40F.
FOODS INSIDE PREP TOP OBSERVED TEMPERATURES ABOVE 41F TOPSIDE AND BELOW WITH DIGITAL PROBE THERMOMETER. FOODS INSIDE PREP TOP MEASURED AT TEMPERATURES ABOVE 44F WITH DIGITAL PROBE THERMOMETER AT TOP SIDE AREA. AMBIENT TEMPERATURE OF BOTTOM MEASURED 40F.
FOODS INSIDE PREP TOP OBSERVED TEMPERATURES ABOVE 41F TOPSIDE AND BELOW WITH DIGITAL PROBE THERMOMETER. FOODS INSIDE PREP TOP MEASURED AT TEMPERATURES ABOVE 44F WITH DIGITAL PROBE THERMOMETER AT TOP SIDE AREA. AMBIENT TEMPERATURE OF BOTTOM MEASURED 40F.
FOODS INSIDE PREP TOP OBSERVED TEMPERATURES ABOVE 41F TOPSIDE AND BELOW WITH DIGITAL PROBE THERMOMETER. FOODS INSIDE PREP TOP MEASURED AT TEMPERATURES ABOVE 44F WITH DIGITAL PROBE THERMOMETER AT TOP SIDE AREA. AMBIENT TEMPERATURE OF BOTTOM MEASURED 40F.
FOODS INSIDE PREP TOP OBSERVED TEMPERATURES ABOVE 41F TOPSIDE AND BELOW WITH DIGITAL PROBE THERMOMETER. FOODS INSIDE PREP TOP MEASURED AT TEMPERATURES ABOVE 44F WITH DIGITAL PROBE THERMOMETER AT TOP SIDE AREA. AMBIENT TEMPERATURE OF BOTTOM MEASURED 40F.
FOODS INSIDE PREP TOP OBSERVED TEMPERATURES ABOVE 41F TOPSIDE AND BELOW WITH DIGITAL PROBE THERMOMETER. FOODS INSIDE PREP TOP MEASURED AT TEMPERATURES ABOVE 44F WITH DIGITAL PROBE THERMOMETER AT TOP SIDE AREA. AMBIENT TEMPERATURE OF BOTTOM MEASURED 40F.
FOODS INSIDE PREP TOP OBSERVED TEMPERATURES ABOVE 41F TOPSIDE AND BELOW WITH DIGITAL PROBE THERMOMETER. FOODS INSIDE PREP TOP MEASURED AT TEMPERATURES ABOVE 44F WITH DIGITAL PROBE THERMOMETER AT TOP SIDE AREA. AMBIENT TEMPERATURE OF BOTTOM MEASURED 40F.
FOODS INSIDE PREP TOP OBSERVED TEMPERATURES ABOVE 41F TOPSIDE AND BELOW WITH DIGITAL PROBE THERMOMETER. FOODS INSIDE PREP TOP MEASURED AT TEMPERATURES ABOVE 44F WITH DIGITAL PROBE THERMOMETER AT TOP SIDE AREA. AMBIENT TEMPERATURE OF BOTTOM MEASURED 40F.
FOODS INSIDE PREP TOP OBSERVED TEMPERATURES ABOVE 41F TOPSIDE AND BELOW WITH DIGITAL PROBE THERMOMETER. FOODS INSIDE PREP TOP MEASURED AT TEMPERATURES ABOVE 44F WITH DIGITAL PROBE THERMOMETER AT TOP SIDE AREA. AMBIENT TEMPERATURE OF BOTTOM MEASURED 40F.
FOODS INSIDE PREP TOP OBSERVED TEMPERATURES ABOVE 41F TOPSIDE AND BELOW WITH DIGITAL PROBE THERMOMETER. FOODS INSIDE PREP TOP MEASURED AT TEMPERATURES ABOVE 44F WITH DIGITAL PROBE THERMOMETER AT TOP SIDE AREA. AMBIENT TEMPERATURE OF BOTTOM MEASURED 40F.
FOODS INSIDE PREP TOP OBSERVED TEMPERATURES ABOVE 41F TOPSIDE AND BELOW WITH DIGITAL PROBE THERMOMETER. FOODS INSIDE PREP TOP MEASURED AT TEMPERATURES ABOVE 44F WITH DIGITAL PROBE THERMOMETER AT TOP SIDE AREA. AMBIENT TEMPERATURE OF BOTTOM MEASURED 40F.
FOODS INSIDE PREP TOP OBSERVED TEMPERATURES ABOVE 41F TOPSIDE AND BELOW WITH DIGITAL PROBE THERMOMETER. FOODS INSIDE PREP TOP MEASURED AT TEMPERATURES ABOVE 44F WITH DIGITAL PROBE THERMOMETER AT TOP SIDE AREA. AMBIENT TEMPERATURE OF BOTTOM MEASURED 40F.
FOODS INSIDE PREP TOP OBSERVED TEMPERATURES ABOVE 41F TOPSIDE AND BELOW WITH DIGITAL PROBE THERMOMETER. FOODS INSIDE PREP TOP MEASURED AT TEMPERATURES ABOVE 44F WITH DIGITAL PROBE THERMOMETER AT TOP SIDE AREA. AMBIENT TEMPERATURE OF BOTTOM MEASURED 40F.
FOODS INSIDE PREP TOP OBSERVED TEMPERATURES ABOVE 41F TOPSIDE AND BELOW WITH DIGITAL PROBE THERMOMETER. FOODS INSIDE PREP TOP MEASURED AT TEMPERATURES ABOVE 44F WITH DIGITAL PROBE THERMOMETER AT TOP SIDE AREA. AMBIENT TEMPERATURE OF BOTTOM MEASURED 40F.
FOODS INSIDE PREP TOP OBSERVED TEMPERATURES ABOVE 41F TOPSIDE AND BELOW WITH DIGITAL PROBE THERMOMETER. FOODS INSIDE PREP TOP MEASURED AT TEMPERATURES ABOVE 44F WITH DIGITAL PROBE THERMOMETER AT TOP SIDE AREA. AMBIENT TEMPERATURE OF BOTTOM MEASURED 40F.
FOODS INSIDE PREP TOP OBSERVED TEMPERATURES ABOVE 41F TOPSIDE AND BELOW WITH DIGITAL PROBE THERMOMETER. FOODS INSIDE PREP TOP MEASURED AT TEMPERATURES ABOVE 44F WITH DIGITAL PROBE THERMOMETER AT TOP SIDE AREA. AMBIENT TEMPERATURE OF BOTTOM MEASURED 40F.
FOODS INSIDE PREP TOP OBSERVED TEMPERATURES ABOVE 41F TOPSIDE AND BELOW WITH DIGITAL PROBE THERMOMETER. FOODS INSIDE PREP TOP MEASURED AT TEMPERATURES ABOVE 44F WITH DIGITAL PROBE THERMOMETER AT TOP SIDE AREA. AMBIENT TEMPERATURE OF BOTTOM MEASURED 40F.
FOODS INSIDE PREP TOP OBSERVED TEMPERATURES ABOVE 41F TOPSIDE AND BELOW WITH DIGITAL PROBE THERMOMETER. FOODS INSIDE PREP TOP MEASURED AT TEMPERATURES ABOVE 44F WITH DIGITAL PROBE THERMOMETER AT TOP SIDE AREA. AMBIENT TEMPERATURE OF BOTTOM MEASURED 40F.
FOODS INSIDE PREP TOP OBSERVED TEMPERATURES ABOVE 41F TOPSIDE AND BELOW WITH DIGITAL PROBE THERMOMETER. FOODS INSIDE PREP TOP MEASURED AT TEMPERATURES ABOVE 44F WITH DIGITAL PROBE THERMOMETER AT TOP SIDE AREA. AMBIENT TEMPERATURE OF BOTTOM MEASURED 40F.
FOODS INSIDE PREP TOP OBSERVED TEMPERATURES ABOVE 41F TOPSIDE AND BELOW WITH DIGITAL PROBE THERMOMETER. FOODS INSIDE PREP TOP MEASURED AT TEMPERATURES ABOVE 44F WITH DIGITAL PROBE THERMOMETER AT TOP SIDE AREA. AMBIENT TEMPERATURE OF BOTTOM MEASURED 40F.
FOODS INSIDE PREP TOP OBSERVED TEMPERATURES ABOVE 41F TOPSIDE AND BELOW WITH DIGITAL PROBE THERMOMETER. FOODS INSIDE PREP TOP MEASURED AT TEMPERATURES ABOVE 44F WITH DIGITAL PROBE THERMOMETER AT TOP SIDE AREA. AMBIENT TEMPERATURE OF BOTTOM MEASURED 40F.
FOODS INSIDE PREP TOP OBSERVED TEMPERATURES ABOVE 41F TOPSIDE AND BELOW WITH DIGITAL PROBE THERMOMETER. FOODS INSIDE PREP TOP MEASURED AT TEMPERATURES ABOVE 44F WITH DIGITAL PROBE THERMOMETER AT TOP SIDE AREA. AMBIENT TEMPERATURE OF BOTTOM MEASURED 40F.
FOODS INSIDE PREP TOP OBSERVED TEMPERATURES ABOVE 41F TOPSIDE AND BELOW WITH DIGITAL PROBE THERMOMETER. FOODS INSIDE PREP TOP MEASURED AT TEMPERATURES ABOVE 44F WITH DIGITAL PROBE THERMOMETER AT TOP SIDE AREA. AMBIENT TEMPERATURE OF BOTTOM MEASURED 40F.
FOODS INSIDE PREP TOP OBSERVED TEMPERATURES ABOVE 41F TOPSIDE AND BELOW WITH DIGITAL PROBE THERMOMETER. FOODS INSIDE PREP TOP MEASURED AT TEMPERATURES ABOVE 44F WITH DIGITAL PROBE THERMOMETER AT TOP SIDE AREA. AMBIENT TEMPERATURE OF BOTTOM MEASURED 40F.
FOODS INSIDE PREP TOP OBSERVED TEMPERATURES ABOVE 41F TOPSIDE AND BELOW WITH DIGITAL PROBE THERMOMETER. FOODS INSIDE PREP TOP MEASURED AT TEMPERATURES ABOVE 44F WITH DIGITAL PROBE THERMOMETER AT TOP SIDE AREA. AMBIENT TEMPERATURE OF BOTTOM MEASURED 40F.
FOODS INSIDE PREP TOP OBSERVED TEMPERATURES ABOVE 41F TOPSIDE AND BELOW WITH DIGITAL PROBE THERMOMETER. FOODS INSIDE PREP TOP MEASURED AT TEMPERATURES ABOVE 44F WITH DIGITAL PROBE THERMOMETER AT TOP SIDE AREA. AMBIENT TEMPERATURE OF BOTTOM MEASURED 40F.
FOODS INSIDE PREP TOP OBSERVED TEMPERATURES ABOVE 41F TOPSIDE AND BELOW WITH DIGITAL PROBE THERMOMETER. FOODS INSIDE PREP TOP MEASURED AT TEMPERATURES ABOVE 44F WITH DIGITAL PROBE THERMOMETER AT TOP SIDE AREA. AMBIENT TEMPERATURE OF BOTTOM MEASURED 40F.
FOODS INSIDE PREP TOP OBSERVED TEMPERATURES ABOVE 41F TOPSIDE AND BELOW WITH DIGITAL PROBE THERMOMETER. FOODS INSIDE PREP TOP MEASURED AT TEMPERATURES ABOVE 44F WITH DIGITAL PROBE THERMOMETER AT TOP SIDE AREA. AMBIENT TEMPERATURE OF BOTTOM MEASURED 40F.
FOODS INSIDE PREP TOP OBSERVED TEMPERATURES ABOVE 41F TOPSIDE AND BELOW WITH DIGITAL PROBE THERMOMETER. FOODS INSIDE PREP TOP MEASURED AT TEMPERATURES ABOVE 44F WITH DIGITAL PROBE THERMOMETER AT TOP SIDE AREA. AMBIENT TEMPERATURE OF BOTTOM MEASURED 40F.
FOODS INSIDE PREP TOP OBSERVED TEMPERATURES ABOVE 41F TOPSIDE AND BELOW WITH DIGITAL PROBE THERMOMETER. FOODS INSIDE PREP TOP MEASURED AT TEMPERATURES ABOVE 44F WITH DIGITAL PROBE THERMOMETER AT TOP SIDE AREA. AMBIENT TEMPERATURE OF BOTTOM MEASURED 40F.
FOODS INSIDE PREP TOP OBSERVED TEMPERATURES ABOVE 41F TOPSIDE AND BELOW WITH DIGITAL PROBE THERMOMETER. FOODS INSIDE PREP TOP MEASURED AT TEMPERATURES ABOVE 44F WITH DIGITAL PROBE THERMOMETER AT TOP SIDE AREA. AMBIENT TEMPERATURE OF BOTTOM MEASURED 40F.
FOODS INSIDE PREP TOP OBSERVED TEMPERATURES ABOVE 41F TOPSIDE AND BELOW WITH DIGITAL PROBE THERMOMETER.
PERSONAL ITEMS INCLUDING BLACK BACKPACK AND GREY T-SHIRT STORED NEAR FOOD AT DRY STORAGE AREA.
RAW BEEF OBSERVED ABOVE SEAFOOD INSIDE WALK IN.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF FLOUR.

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