DARDA SEAFOOD RESTAURANT, 296 Barber Court, Milpitas, CA 95035 - Restaurant inspection findings and violations

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Business Info

Restaurant: DARDA SEAFOOD RESTAURANT
Address: 296 Barber Court, Milpitas, CA 95035
Type: Restaurant 6-25 Employees
Total inspections: 7
Last inspection: Jun 6, 2013
Score
(the higher the better)
87
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Adequate handwash facilities supplied & acc...
  • Adequate ventilation and lighting designated area
  • Approved thawing methods used, frozen food
  • Floors, walls & ceilings: built, maintained, and
  • Food separated and protected
  • Food storage containers identified
  • Garbage and refuse properly disposed facilities
  • No rodents, insects, birds, or animals
  • Nonfood contact surfaces clean
  • Premises personal/cleaning items vermin-proofing
  • Proper hot and cold holding temperatures
  • Proper signs posted
  • Wiping cloths: properly used and stored
Routine Inspection Aug 10, 2010 83
No violation noted during this evaluation. Enforcement Action Aug 10, 2010 100
  • Adequate handwash facilities supplied & acc...
  • Adequate handwash facilities supplied & accessible...
  • Adequate ventilation and lighting designated area
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food contact surfaces: clean and sanitized
  • Food separated and protected
  • No rodents, insects, birds, or animals
  • Nonfood contact surfaces clean
  • Plumbing-proper backflow devices
  • Premises personal/cleaning items vermin-proofing
  • Proper cooking time & temperatures
  • Warewashing facilities: installed, maintained, use...
Routine Inspection Aug 10, 2011 87
  • Food separated and protected
  • No rodents, insects, birds, or animals
Follow-up Inspection Aug 25, 2011 98
  • Adequate handwash facilities supplied & acc...
  • Adequate handwash facilities supplied & accessible...
  • Adequate ventilation and lighting designated area
  • Approved thawing methods used, frozen food
  • Demonstration of knowledge food mgr certification
  • 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 separated and protected
  • Food storage containers identified
  • Garbage and refuse properly disposed facilities
  • Hands clean & properly washed gloves used p...
  • Hands clean & properly washed gloves used properly...
  • No rodents, insects, birds, or animals
  • Plumbing-proper backflow devices
  • Proper hot and cold holding temperatures
  • Toxic substances properly identified, stored, used...
  • Warewashing facilities: installed, maintained, use...
  • Wiping cloths: properly used and stored
Routine Inspection Nov 20, 2012 80
  • Approved thawing methods used, frozen food
  • Equipment/Utensils - approved installed, clean
  • Hands clean & properly washed gloves used p...
  • Plumbing-proper backflow devices
  • Wiping cloths: properly used and stored
Follow-up Inspection Nov 29, 2012 95
  • Equipment, utensils - Unapproved, unclean, not in good repair, inadequate capacity
  • Equipment, utensils, linens: Improper storage and use
  • Food contact surfaces unclean and unsanitized
  • Hands not clean/improperly washed/gloves not used properly [multiple violations]
  • Improper hot and cold holding temperatures
  • Inadequate floors, walls, ceilings: built, maintained, clean
  • Inadequate handwash facilities: supplied or accessible
  • Inadequate ventilation and lighting in designated area
  • Observed rodents, insects, birds, or animals
  • Plumbing unapproved, not installed, not in good repair; improper backflow devices
  • Unapproved thawing methods used; frozen food
  • Wiping cloths: improperly used and stored
Routine Inspection Jun 6, 2013 87

Violation descriptions and comments

Aug 10, 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))
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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 waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7, 114245.8)
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 nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
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)
Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom (113953.5) (b) No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas (113978). (c) Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (d) Any food facility constructed before January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided (113725.1, 114381 (e)).

Aug 10, 2011

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))
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)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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)
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)
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))
All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
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)

Aug 25, 2011

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))

Nov 20, 2012

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.
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 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)
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)
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)
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))
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)
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))
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)
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)
All food waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7, 114245.8)
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)
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))
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))

Nov 29, 2012

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 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))
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))
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)

Jun 6, 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)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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)
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))
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))
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
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 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 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)
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))
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))

CEILING IN KITCHEN HAS DUST ACCUMULATION, ESPECIALLY AT VENTILATION BOX AREAS.
FOOD PORTIONING PLATES AT EXPEDITER WITH FOOD DEBRIS.
OBSERVED MOLD LIKE GROWTH ON INTERIOR PANEL OF ICE MACHINE. FOOD PORTIONING PLATES AT EXPEDITER WITH FOOD DEBRIS.
OBSERVED MOLD LIKE GROWTH ON INTERIOR PANEL OF ICE MACHINE. FOOD PORTIONING PLATES AT EXPEDITER WITH FOOD DEBRIS.
OBSERVED MOLD LIKE GROWTH ON INTERIOR PANEL OF ICE MACHINE. FOOD PORTIONING PLATES AT EXPEDITER WITH FOOD DEBRIS.
OBSERVED MOLD LIKE GROWTH ON INTERIOR PANEL OF ICE MACHINE. FOOD PORTIONING PLATES AT EXPEDITER WITH FOOD DEBRIS.
OBSERVED MOLD LIKE GROWTH ON INTERIOR PANEL OF ICE MACHINE. FOOD PORTIONING PLATES AT EXPEDITER WITH FOOD DEBRIS.
OBSERVED MOLD LIKE GROWTH ON INTERIOR PANEL OF ICE MACHINE. FOOD PORTIONING PLATES AT EXPEDITER WITH FOOD DEBRIS.
OBSERVED MOLD LIKE GROWTH ON INTERIOR PANEL OF ICE MACHINE. FOOD PORTIONING PLATES AT EXPEDITER WITH FOOD DEBRIS.
OBSERVED MOLD LIKE GROWTH ON INTERIOR PANEL OF ICE MACHINE. FOOD PORTIONING PLATES AT EXPEDITER WITH FOOD DEBRIS.
OBSERVED MOLD LIKE GROWTH ON INTERIOR PANEL OF ICE MACHINE. FOOD PORTIONING PLATES AT EXPEDITER WITH FOOD DEBRIS.
OBSERVED MOLD LIKE GROWTH ON INTERIOR PANEL OF ICE MACHINE. FOOD PORTIONING PLATES AT EXPEDITER WITH FOOD DEBRIS.
OBSERVED MOLD LIKE GROWTH ON INTERIOR PANEL OF ICE MACHINE. FOOD PORTIONING PLATES AT EXPEDITER WITH FOOD DEBRIS.
OBSERVED MOLD LIKE GROWTH ON INTERIOR PANEL OF ICE MACHINE. FOOD PORTIONING PLATES AT EXPEDITER WITH FOOD DEBRIS.
OBSERVED MOLD LIKE GROWTH ON INTERIOR PANEL OF ICE MACHINE. FOOD PORTIONING PLATES AT EXPEDITER WITH FOOD DEBRIS.
OBSERVED MOLD LIKE GROWTH ON INTERIOR PANEL OF ICE MACHINE. FOOD PORTIONING PLATES AT EXPEDITER WITH FOOD DEBRIS.
OBSERVED MOLD LIKE GROWTH ON INTERIOR PANEL OF ICE MACHINE. FOOD PORTIONING PLATES AT EXPEDITER WITH FOOD DEBRIS.
OBSERVED MOLD LIKE GROWTH ON INTERIOR PANEL OF ICE MACHINE. FOOD PORTIONING PLATES AT EXPEDITER WITH FOOD DEBRIS.
OBSERVED MOLD LIKE GROWTH ON INTERIOR PANEL OF ICE MACHINE. FOOD PORTIONING PLATES AT EXPEDITER WITH FOOD DEBRIS.
OBSERVED MOLD LIKE GROWTH ON INTERIOR PANEL OF ICE MACHINE. FOOD PORTIONING PLATES AT EXPEDITER WITH FOOD DEBRIS.
OBSERVED MOLD LIKE GROWTH ON INTERIOR PANEL OF ICE MACHINE. FOOD PORTIONING PLATES AT EXPEDITER WITH FOOD DEBRIS.
OBSERVED MOLD LIKE GROWTH ON INTERIOR PANEL OF ICE MACHINE. FOOD PORTIONING PLATES AT EXPEDITER WITH FOOD DEBRIS.
OBSERVED MOLD LIKE GROWTH ON INTERIOR PANEL OF ICE MACHINE. FOOD PORTIONING PLATES AT EXPEDITER WITH FOOD DEBRIS.
OBSERVED MOLD LIKE GROWTH ON INTERIOR PANEL OF ICE MACHINE. FOOD PORTIONING PLATES AT EXPEDITER WITH FOOD DEBRIS.
OBSERVED MOLD LIKE GROWTH ON INTERIOR PANEL OF ICE MACHINE. FOOD PORTIONING PLATES AT EXPEDITER WITH FOOD DEBRIS.
OBSERVED MOLD LIKE GROWTH ON INTERIOR PANEL OF ICE MACHINE. FOOD PORTIONING PLATES AT EXPEDITER WITH FOOD DEBRIS.
OBSERVED MOLD LIKE GROWTH ON INTERIOR PANEL OF ICE MACHINE. FOOD PORTIONING PLATES AT EXPEDITER WITH FOOD DEBRIS.
OBSERVED MOLD LIKE GROWTH ON INTERIOR PANEL OF ICE MACHINE. FOOD PORTIONING PLATES AT EXPEDITER WITH FOOD DEBRIS.
OBSERVED MOLD LIKE GROWTH ON INTERIOR PANEL OF ICE MACHINE. FOOD PORTIONING PLATES AT EXPEDITER WITH FOOD DEBRIS.
OBSERVED MOLD LIKE GROWTH ON INTERIOR PANEL OF ICE MACHINE. FOOD PORTIONING PLATES AT EXPEDITER WITH FOOD DEBRIS.
OBSERVED MOLD LIKE GROWTH ON INTERIOR PANEL OF ICE MACHINE. FOOD PORTIONING PLATES AT EXPEDITER WITH FOOD DEBRIS.
OBSERVED MOLD LIKE GROWTH ON INTERIOR PANEL OF ICE MACHINE. FOOD PORTIONING PLATES AT EXPEDITER WITH FOOD DEBRIS.
OBSERVED MOLD LIKE GROWTH ON INTERIOR PANEL OF ICE MACHINE. FOOD PORTIONING PLATES AT EXPEDITER WITH FOOD DEBRIS.
OBSERVED MOLD LIKE GROWTH ON INTERIOR PANEL OF ICE MACHINE. FOOD PORTIONING PLATES AT EXPEDITER WITH FOOD DEBRIS.
OBSERVED MOLD LIKE GROWTH ON INTERIOR PANEL OF ICE MACHINE. FOOD PORTIONING PLATES AT EXPEDITER WITH FOOD DEBRIS.
OBSERVED MOLD LIKE GROWTH ON INTERIOR PANEL OF ICE MACHINE. FOOD PORTIONING PLATES AT EXPEDITER WITH FOOD DEBRIS.
OBSERVED MOLD LIKE GROWTH ON INTERIOR PANEL OF ICE MACHINE. FOOD PORTIONING PLATES AT EXPEDITER WITH FOOD DEBRIS.
OBSERVED MOLD LIKE GROWTH ON INTERIOR PANEL OF ICE MACHINE. FOOD PORTIONING PLATES AT EXPEDITER WITH FOOD DEBRIS.
OBSERVED MOLD LIKE GROWTH ON INTERIOR PANEL OF ICE MACHINE. FOOD PORTIONING PLATES AT EXPEDITER WITH FOOD DEBRIS.
OBSERVED MOLD LIKE GROWTH ON INTERIOR PANEL OF ICE MACHINE. FOOD PORTIONING PLATES AT EXPEDITER WITH FOOD DEBRIS.
OBSERVED MOLD LIKE GROWTH ON INTERIOR PANEL OF ICE MACHINE. FOOD PORTIONING PLATES AT EXPEDITER WITH FOOD DEBRIS.
OBSERVED MOLD LIKE GROWTH ON INTERIOR PANEL OF ICE MACHINE. FOOD PORTIONING PLATES AT EXPEDITER WITH FOOD DEBRIS.
OBSERVED MOLD LIKE GROWTH ON INTERIOR PANEL OF ICE MACHINE. FOOD PORTIONING PLATES AT EXPEDITER WITH FOOD DEBRIS.
OBSERVED MOLD LIKE GROWTH ON INTERIOR PANEL OF ICE MACHINE. FOOD PORTIONING PLATES AT EXPEDITER WITH FOOD DEBRIS.
OBSERVED MOLD LIKE GROWTH ON INTERIOR PANEL OF ICE MACHINE. FOOD PORTIONING PLATES AT EXPEDITER WITH FOOD DEBRIS.
OBSERVED MOLD LIKE GROWTH ON INTERIOR PANEL OF ICE MACHINE. FOOD PORTIONING PLATES AT EXPEDITER WITH FOOD DEBRIS.
OBSERVED MOLD LIKE GROWTH ON INTERIOR PANEL OF ICE MACHINE.
HOOD FILTERS ABOVE WORK AREAS OBSERVED WITH HEAVY OIL, GREASE, DUST ACCUMULATION.
NEW DOUGH ROLLER WITHOUT COMMERCIAL FOOD GRADE CERTIFICATE AVAILABLE. EQUIPMENT APPEAR TO HAVE HAD ELECTRICAL OUTLET WIRING MODIFIED.
NEW DOUGH ROLLER WITHOUT COMMERCIAL FOOD GRADE CERTIFICATE AVAILABLE. EQUIPMENT APPEAR TO HAVE HAD ELECTRICAL OUTLET WIRING MODIFIED.
NEW DOUGH ROLLER WITHOUT COMMERCIAL FOOD GRADE CERTIFICATE AVAILABLE. EQUIPMENT APPEAR TO HAVE HAD ELECTRICAL OUTLET WIRING MODIFIED.
NEW DOUGH ROLLER WITHOUT COMMERCIAL FOOD GRADE CERTIFICATE AVAILABLE. EQUIPMENT APPEAR TO HAVE HAD ELECTRICAL OUTLET WIRING MODIFIED.
NEW DOUGH ROLLER WITHOUT COMMERCIAL FOOD GRADE CERTIFICATE AVAILABLE. EQUIPMENT APPEAR TO HAVE HAD ELECTRICAL OUTLET WIRING MODIFIED.
NEW DOUGH ROLLER WITHOUT COMMERCIAL FOOD GRADE CERTIFICATE AVAILABLE. EQUIPMENT APPEAR TO HAVE HAD ELECTRICAL OUTLET WIRING MODIFIED.
NEW DOUGH ROLLER WITHOUT COMMERCIAL FOOD GRADE CERTIFICATE AVAILABLE. EQUIPMENT APPEAR TO HAVE HAD ELECTRICAL OUTLET WIRING MODIFIED.
NEW DOUGH ROLLER WITHOUT COMMERCIAL FOOD GRADE CERTIFICATE AVAILABLE. EQUIPMENT APPEAR TO HAVE HAD ELECTRICAL OUTLET WIRING MODIFIED.
NEW DOUGH ROLLER WITHOUT COMMERCIAL FOOD GRADE CERTIFICATE AVAILABLE. EQUIPMENT APPEAR TO HAVE HAD ELECTRICAL OUTLET WIRING MODIFIED.
NEW DOUGH ROLLER WITHOUT COMMERCIAL FOOD GRADE CERTIFICATE AVAILABLE. EQUIPMENT APPEAR TO HAVE HAD ELECTRICAL OUTLET WIRING MODIFIED.
NEW DOUGH ROLLER WITHOUT COMMERCIAL FOOD GRADE CERTIFICATE AVAILABLE. EQUIPMENT APPEAR TO HAVE HAD ELECTRICAL OUTLET WIRING MODIFIED.
NEW DOUGH ROLLER WITHOUT COMMERCIAL FOOD GRADE CERTIFICATE AVAILABLE. EQUIPMENT APPEAR TO HAVE HAD ELECTRICAL OUTLET WIRING MODIFIED.
NEW DOUGH ROLLER WITHOUT COMMERCIAL FOOD GRADE CERTIFICATE AVAILABLE. EQUIPMENT APPEAR TO HAVE HAD ELECTRICAL OUTLET WIRING MODIFIED.
NEW DOUGH ROLLER WITHOUT COMMERCIAL FOOD GRADE CERTIFICATE AVAILABLE. EQUIPMENT APPEAR TO HAVE HAD ELECTRICAL OUTLET WIRING MODIFIED.
NEW DOUGH ROLLER WITHOUT COMMERCIAL FOOD GRADE CERTIFICATE AVAILABLE. EQUIPMENT APPEAR TO HAVE HAD ELECTRICAL OUTLET WIRING MODIFIED.
NEW DOUGH ROLLER WITHOUT COMMERCIAL FOOD GRADE CERTIFICATE AVAILABLE. EQUIPMENT APPEAR TO HAVE HAD ELECTRICAL OUTLET WIRING MODIFIED.
NEW DOUGH ROLLER WITHOUT COMMERCIAL FOOD GRADE CERTIFICATE AVAILABLE. EQUIPMENT APPEAR TO HAVE HAD ELECTRICAL OUTLET WIRING MODIFIED.
NEW DOUGH ROLLER WITHOUT COMMERCIAL FOOD GRADE CERTIFICATE AVAILABLE. EQUIPMENT APPEAR TO HAVE HAD ELECTRICAL OUTLET WIRING MODIFIED.
NEW DOUGH ROLLER WITHOUT COMMERCIAL FOOD GRADE CERTIFICATE AVAILABLE. EQUIPMENT APPEAR TO HAVE HAD ELECTRICAL OUTLET WIRING MODIFIED.
NEW DOUGH ROLLER WITHOUT COMMERCIAL FOOD GRADE CERTIFICATE AVAILABLE. EQUIPMENT APPEAR TO HAVE HAD ELECTRICAL OUTLET WIRING MODIFIED.
NEW DOUGH ROLLER WITHOUT COMMERCIAL FOOD GRADE CERTIFICATE AVAILABLE. EQUIPMENT APPEAR TO HAVE HAD ELECTRICAL OUTLET WIRING MODIFIED.
NEW DOUGH ROLLER WITHOUT COMMERCIAL FOOD GRADE CERTIFICATE AVAILABLE. EQUIPMENT APPEAR TO HAVE HAD ELECTRICAL OUTLET WIRING MODIFIED.
NEW DOUGH ROLLER WITHOUT COMMERCIAL FOOD GRADE CERTIFICATE AVAILABLE. EQUIPMENT APPEAR TO HAVE HAD ELECTRICAL OUTLET WIRING MODIFIED.
NEW DOUGH ROLLER WITHOUT COMMERCIAL FOOD GRADE CERTIFICATE AVAILABLE. EQUIPMENT APPEAR TO HAVE HAD ELECTRICAL OUTLET WIRING MODIFIED.
NEW DOUGH ROLLER WITHOUT COMMERCIAL FOOD GRADE CERTIFICATE AVAILABLE. EQUIPMENT APPEAR TO HAVE HAD ELECTRICAL OUTLET WIRING MODIFIED.
NEW DOUGH ROLLER WITHOUT COMMERCIAL FOOD GRADE CERTIFICATE AVAILABLE. EQUIPMENT APPEAR TO HAVE HAD ELECTRICAL OUTLET WIRING MODIFIED.
NEW DOUGH ROLLER WITHOUT COMMERCIAL FOOD GRADE CERTIFICATE AVAILABLE. EQUIPMENT APPEAR TO HAVE HAD ELECTRICAL OUTLET WIRING MODIFIED.
NEW DOUGH ROLLER WITHOUT COMMERCIAL FOOD GRADE CERTIFICATE AVAILABLE. EQUIPMENT APPEAR TO HAVE HAD ELECTRICAL OUTLET WIRING MODIFIED.
NEW DOUGH ROLLER WITHOUT COMMERCIAL FOOD GRADE CERTIFICATE AVAILABLE. EQUIPMENT APPEAR TO HAVE HAD ELECTRICAL OUTLET WIRING MODIFIED.
NEW DOUGH ROLLER WITHOUT COMMERCIAL FOOD GRADE CERTIFICATE AVAILABLE. EQUIPMENT APPEAR TO HAVE HAD ELECTRICAL OUTLET WIRING MODIFIED.
NEW DOUGH ROLLER WITHOUT COMMERCIAL FOOD GRADE CERTIFICATE AVAILABLE. EQUIPMENT APPEAR TO HAVE HAD ELECTRICAL OUTLET WIRING MODIFIED.
NEW DOUGH ROLLER WITHOUT COMMERCIAL FOOD GRADE CERTIFICATE AVAILABLE. EQUIPMENT APPEAR TO HAVE HAD ELECTRICAL OUTLET WIRING MODIFIED.
NEW DOUGH ROLLER WITHOUT COMMERCIAL FOOD GRADE CERTIFICATE AVAILABLE. EQUIPMENT APPEAR TO HAVE HAD ELECTRICAL OUTLET WIRING MODIFIED.
NEW DOUGH ROLLER WITHOUT COMMERCIAL FOOD GRADE CERTIFICATE AVAILABLE. EQUIPMENT APPEAR TO HAVE HAD ELECTRICAL OUTLET WIRING MODIFIED.
NEW DOUGH ROLLER WITHOUT COMMERCIAL FOOD GRADE CERTIFICATE AVAILABLE. EQUIPMENT APPEAR TO HAVE HAD ELECTRICAL OUTLET WIRING MODIFIED.
NEW DOUGH ROLLER WITHOUT COMMERCIAL FOOD GRADE CERTIFICATE AVAILABLE. EQUIPMENT APPEAR TO HAVE HAD ELECTRICAL OUTLET WIRING MODIFIED.
NEW DOUGH ROLLER WITHOUT COMMERCIAL FOOD GRADE CERTIFICATE AVAILABLE. EQUIPMENT APPEAR TO HAVE HAD ELECTRICAL OUTLET WIRING MODIFIED.
NEW DOUGH ROLLER WITHOUT COMMERCIAL FOOD GRADE CERTIFICATE AVAILABLE. EQUIPMENT APPEAR TO HAVE HAD ELECTRICAL OUTLET WIRING MODIFIED.
NEW DOUGH ROLLER WITHOUT COMMERCIAL FOOD GRADE CERTIFICATE AVAILABLE. EQUIPMENT APPEAR TO HAVE HAD ELECTRICAL OUTLET WIRING MODIFIED.
NEW DOUGH ROLLER WITHOUT COMMERCIAL FOOD GRADE CERTIFICATE AVAILABLE. EQUIPMENT APPEAR TO HAVE HAD ELECTRICAL OUTLET WIRING MODIFIED.
NEW DOUGH ROLLER WITHOUT COMMERCIAL FOOD GRADE CERTIFICATE AVAILABLE. EQUIPMENT APPEAR TO HAVE HAD ELECTRICAL OUTLET WIRING MODIFIED.
NEW DOUGH ROLLER WITHOUT COMMERCIAL FOOD GRADE CERTIFICATE AVAILABLE. EQUIPMENT APPEAR TO HAVE HAD ELECTRICAL OUTLET WIRING MODIFIED.
NEW DOUGH ROLLER WITHOUT COMMERCIAL FOOD GRADE CERTIFICATE AVAILABLE. EQUIPMENT APPEAR TO HAVE HAD ELECTRICAL OUTLET WIRING MODIFIED.
NEW DOUGH ROLLER WITHOUT COMMERCIAL FOOD GRADE CERTIFICATE AVAILABLE. EQUIPMENT APPEAR TO HAVE HAD ELECTRICAL OUTLET WIRING MODIFIED.
NO SANITIZER BUCKET SET UP FOR SOILED TOWELS IN KITCHEN OR BUS STATIONS.
OBSERVED 3X FLIES IN KITCHEN.
REAR SCREEN DOOR RIPED. OBSERVED 3X FLIES IN KITCHEN.
REAR SCREEN DOOR RIPED. OBSERVED 3X FLIES IN KITCHEN.
REAR SCREEN DOOR RIPED. OBSERVED 3X FLIES IN KITCHEN.
REAR SCREEN DOOR RIPED. OBSERVED 3X FLIES IN KITCHEN.
REAR SCREEN DOOR RIPED. OBSERVED 3X FLIES IN KITCHEN.
REAR SCREEN DOOR RIPED. OBSERVED 3X FLIES IN KITCHEN.
REAR SCREEN DOOR RIPED. OBSERVED 3X FLIES IN KITCHEN.
REAR SCREEN DOOR RIPED. OBSERVED 3X FLIES IN KITCHEN.
REAR SCREEN DOOR RIPED. OBSERVED 3X FLIES IN KITCHEN.
REAR SCREEN DOOR RIPED. OBSERVED 3X FLIES IN KITCHEN.
REAR SCREEN DOOR RIPED. OBSERVED 3X FLIES IN KITCHEN.
REAR SCREEN DOOR RIPED. OBSERVED 3X FLIES IN KITCHEN.
REAR SCREEN DOOR RIPED. OBSERVED 3X FLIES IN KITCHEN.
REAR SCREEN DOOR RIPED. OBSERVED 3X FLIES IN KITCHEN.
REAR SCREEN DOOR RIPED. OBSERVED 3X FLIES IN KITCHEN.
REAR SCREEN DOOR RIPED. OBSERVED 3X FLIES IN KITCHEN.
REAR SCREEN DOOR RIPED. OBSERVED 3X FLIES IN KITCHEN.
REAR SCREEN DOOR RIPED. OBSERVED 3X FLIES IN KITCHEN.
REAR SCREEN DOOR RIPED. OBSERVED 3X FLIES IN KITCHEN.
REAR SCREEN DOOR RIPED. OBSERVED 3X FLIES IN KITCHEN.
REAR SCREEN DOOR RIPED. OBSERVED 3X FLIES IN KITCHEN.
REAR SCREEN DOOR RIPED. OBSERVED 3X FLIES IN KITCHEN.
REAR SCREEN DOOR RIPED. OBSERVED 3X FLIES IN KITCHEN.
REAR SCREEN DOOR RIPED. OBSERVED 3X FLIES IN KITCHEN.
REAR SCREEN DOOR RIPED. OBSERVED 3X FLIES IN KITCHEN.
REAR SCREEN DOOR RIPED. OBSERVED 3X FLIES IN KITCHEN.
REAR SCREEN DOOR RIPED. OBSERVED 3X FLIES IN KITCHEN.
REAR SCREEN DOOR RIPED. OBSERVED 3X FLIES IN KITCHEN.
REAR SCREEN DOOR RIPED. OBSERVED 3X FLIES IN KITCHEN.
REAR SCREEN DOOR RIPED. OBSERVED 3X FLIES IN KITCHEN.
REAR SCREEN DOOR RIPED. OBSERVED 3X FLIES IN KITCHEN.
REAR SCREEN DOOR RIPED. OBSERVED 3X FLIES IN KITCHEN.
REAR SCREEN DOOR RIPED. OBSERVED 3X FLIES IN KITCHEN.
REAR SCREEN DOOR RIPED. OBSERVED 3X FLIES IN KITCHEN.
REAR SCREEN DOOR RIPED. OBSERVED 3X FLIES IN KITCHEN.
REAR SCREEN DOOR RIPED. OBSERVED 3X FLIES IN KITCHEN.
REAR SCREEN DOOR RIPED. OBSERVED 3X FLIES IN KITCHEN.
REAR SCREEN DOOR RIPED. OBSERVED 3X FLIES IN KITCHEN.
REAR SCREEN DOOR RIPED. OBSERVED 3X FLIES IN KITCHEN.
REAR SCREEN DOOR RIPED. OBSERVED 3X FLIES IN KITCHEN.
REAR SCREEN DOOR RIPED. OBSERVED 3X FLIES IN KITCHEN.
REAR SCREEN DOOR RIPED. OBSERVED 3X FLIES IN KITCHEN.
REAR SCREEN DOOR RIPED. OBSERVED 3X FLIES IN KITCHEN.
REAR SCREEN DOOR RIPED. OBSERVED 3X FLIES IN KITCHEN.
REAR SCREEN DOOR RIPED.
OBSERVED EMPLOYEE WASH HAND WITHOUT THE USE OF SOAP OR PAPER TOWEL.
OBSERVED SEVERAL POTENTIAL HAZARDOUS FOODS (PHF'S) OUT OF TEMPERATURE CONTROL, RANGING FROM 51F TO 57F.
OBSERVED TRIPE THAWING AT REAR 3-COMP SINK WITHOUT RUNNING WATER.
OBSERVED TRIPE THAWING AT HAND WASH SINK. OBSERVED TRIPE THAWING AT REAR 3-COMP SINK WITHOUT RUNNING WATER.
OBSERVED TRIPE THAWING AT HAND WASH SINK. OBSERVED TRIPE THAWING AT REAR 3-COMP SINK WITHOUT RUNNING WATER.
OBSERVED TRIPE THAWING AT HAND WASH SINK. OBSERVED TRIPE THAWING AT REAR 3-COMP SINK WITHOUT RUNNING WATER.
OBSERVED TRIPE THAWING AT HAND WASH SINK. OBSERVED TRIPE THAWING AT REAR 3-COMP SINK WITHOUT RUNNING WATER.
OBSERVED TRIPE THAWING AT HAND WASH SINK. OBSERVED TRIPE THAWING AT REAR 3-COMP SINK WITHOUT RUNNING WATER.
OBSERVED TRIPE THAWING AT HAND WASH SINK. OBSERVED TRIPE THAWING AT REAR 3-COMP SINK WITHOUT RUNNING WATER.
OBSERVED TRIPE THAWING AT HAND WASH SINK. OBSERVED TRIPE THAWING AT REAR 3-COMP SINK WITHOUT RUNNING WATER.
OBSERVED TRIPE THAWING AT HAND WASH SINK. OBSERVED TRIPE THAWING AT REAR 3-COMP SINK WITHOUT RUNNING WATER.
OBSERVED TRIPE THAWING AT HAND WASH SINK. OBSERVED TRIPE THAWING AT REAR 3-COMP SINK WITHOUT RUNNING WATER.
OBSERVED TRIPE THAWING AT HAND WASH SINK. OBSERVED TRIPE THAWING AT REAR 3-COMP SINK WITHOUT RUNNING WATER.
OBSERVED TRIPE THAWING AT HAND WASH SINK. OBSERVED TRIPE THAWING AT REAR 3-COMP SINK WITHOUT RUNNING WATER.
OBSERVED TRIPE THAWING AT HAND WASH SINK. OBSERVED TRIPE THAWING AT REAR 3-COMP SINK WITHOUT RUNNING WATER.
OBSERVED TRIPE THAWING AT HAND WASH SINK. OBSERVED TRIPE THAWING AT REAR 3-COMP SINK WITHOUT RUNNING WATER.
OBSERVED TRIPE THAWING AT HAND WASH SINK. OBSERVED TRIPE THAWING AT REAR 3-COMP SINK WITHOUT RUNNING WATER.
OBSERVED TRIPE THAWING AT HAND WASH SINK. OBSERVED TRIPE THAWING AT REAR 3-COMP SINK WITHOUT RUNNING WATER.
OBSERVED TRIPE THAWING AT HAND WASH SINK. OBSERVED TRIPE THAWING AT REAR 3-COMP SINK WITHOUT RUNNING WATER.
OBSERVED TRIPE THAWING AT HAND WASH SINK. OBSERVED TRIPE THAWING AT REAR 3-COMP SINK WITHOUT RUNNING WATER.
OBSERVED TRIPE THAWING AT HAND WASH SINK. OBSERVED TRIPE THAWING AT REAR 3-COMP SINK WITHOUT RUNNING WATER.
OBSERVED TRIPE THAWING AT HAND WASH SINK. OBSERVED TRIPE THAWING AT REAR 3-COMP SINK WITHOUT RUNNING WATER.
OBSERVED TRIPE THAWING AT HAND WASH SINK. OBSERVED TRIPE THAWING AT REAR 3-COMP SINK WITHOUT RUNNING WATER.
OBSERVED TRIPE THAWING AT HAND WASH SINK. OBSERVED TRIPE THAWING AT REAR 3-COMP SINK WITHOUT RUNNING WATER.
OBSERVED TRIPE THAWING AT HAND WASH SINK. OBSERVED TRIPE THAWING AT REAR 3-COMP SINK WITHOUT RUNNING WATER.
OBSERVED TRIPE THAWING AT HAND WASH SINK. OBSERVED TRIPE THAWING AT REAR 3-COMP SINK WITHOUT RUNNING WATER.
OBSERVED TRIPE THAWING AT HAND WASH SINK. OBSERVED TRIPE THAWING AT REAR 3-COMP SINK WITHOUT RUNNING WATER.
OBSERVED TRIPE THAWING AT HAND WASH SINK. OBSERVED TRIPE THAWING AT REAR 3-COMP SINK WITHOUT RUNNING WATER.
OBSERVED TRIPE THAWING AT HAND WASH SINK. OBSERVED TRIPE THAWING AT REAR 3-COMP SINK WITHOUT RUNNING WATER.
OBSERVED TRIPE THAWING AT HAND WASH SINK. OBSERVED TRIPE THAWING AT REAR 3-COMP SINK WITHOUT RUNNING WATER.
OBSERVED TRIPE THAWING AT HAND WASH SINK. OBSERVED TRIPE THAWING AT REAR 3-COMP SINK WITHOUT RUNNING WATER.
OBSERVED TRIPE THAWING AT HAND WASH SINK. OBSERVED TRIPE THAWING AT REAR 3-COMP SINK WITHOUT RUNNING WATER.
OBSERVED TRIPE THAWING AT HAND WASH SINK. OBSERVED TRIPE THAWING AT REAR 3-COMP SINK WITHOUT RUNNING WATER.
OBSERVED TRIPE THAWING AT HAND WASH SINK. OBSERVED TRIPE THAWING AT REAR 3-COMP SINK WITHOUT RUNNING WATER.
OBSERVED TRIPE THAWING AT HAND WASH SINK. OBSERVED TRIPE THAWING AT REAR 3-COMP SINK WITHOUT RUNNING WATER.
OBSERVED TRIPE THAWING AT HAND WASH SINK. OBSERVED TRIPE THAWING AT REAR 3-COMP SINK WITHOUT RUNNING WATER.
OBSERVED TRIPE THAWING AT HAND WASH SINK. OBSERVED TRIPE THAWING AT REAR 3-COMP SINK WITHOUT RUNNING WATER.
OBSERVED TRIPE THAWING AT HAND WASH SINK. OBSERVED TRIPE THAWING AT REAR 3-COMP SINK WITHOUT RUNNING WATER.
OBSERVED TRIPE THAWING AT HAND WASH SINK. OBSERVED TRIPE THAWING AT REAR 3-COMP SINK WITHOUT RUNNING WATER.
OBSERVED TRIPE THAWING AT HAND WASH SINK. OBSERVED TRIPE THAWING AT REAR 3-COMP SINK WITHOUT RUNNING WATER.
OBSERVED TRIPE THAWING AT HAND WASH SINK. OBSERVED TRIPE THAWING AT REAR 3-COMP SINK WITHOUT RUNNING WATER.
OBSERVED TRIPE THAWING AT HAND WASH SINK. OBSERVED TRIPE THAWING AT REAR 3-COMP SINK WITHOUT RUNNING WATER.
OBSERVED TRIPE THAWING AT HAND WASH SINK. OBSERVED TRIPE THAWING AT REAR 3-COMP SINK WITHOUT RUNNING WATER.
OBSERVED TRIPE THAWING AT HAND WASH SINK. OBSERVED TRIPE THAWING AT REAR 3-COMP SINK WITHOUT RUNNING WATER.
OBSERVED TRIPE THAWING AT HAND WASH SINK. OBSERVED TRIPE THAWING AT REAR 3-COMP SINK WITHOUT RUNNING WATER.
OBSERVED TRIPE THAWING AT HAND WASH SINK. OBSERVED TRIPE THAWING AT REAR 3-COMP SINK WITHOUT RUNNING WATER.
OBSERVED TRIPE THAWING AT HAND WASH SINK.
PAPER TOWEL DISPENSER DOES NOT DISPENSE PAPER TOWEL AT ALL TIMES.
RICE SCOOPS STORED IN WATER AT ROOM TEMPERATURE.
WATER LEAK AT SPIGOT OF REAR 3-COMP SINK (THAWING) OBSERVED.

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