FLAMES EATERY & BAR, 88 S 4th Street, San Jose, CA 95112 - Restaurant inspection findings and violations

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Business Info

Restaurant: FLAMES EATERY & BAR
Address: 88 S 4th Street, San Jose, CA 95112
Type: Restaurant 6-25 Employees
Total inspections: 13
Last inspection: Aug 23, 2013
Score
(the higher the better)
92
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
No violation noted during this evaluation. Complaint Inspection Apr 27, 2010 100
No violation noted during this evaluation. Complaint-follow-up Apr 28, 2010 100
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Food contact surfaces: clean and sanitized
  • Food contact surfaces: clean and sanitized
  • Proper hot and cold holding temperatures
  • Proper hot and cold holding temperatures
  • Warewashing facilities: installed, maintained, use...
Routine Inspection Jun 17, 2010 89
  • Equipment/Utensils - approved installed, clean
  • Food contact surfaces: clean and sanitized
  • Warewashing facilities: installed, maintained, use...
Follow-up Inspection Jun 25, 2010 97
  • Adequate handwash facilities supplied & acc...
  • Adequate handwash facilities supplied & accessible...
  • Demonstration of knowledge food mgr certification [multiple violations]
  • 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 contact surfaces: clean and sanitized
  • Food separated and protected
  • Food storage containers identified
  • Hands clean & properly washed gloves used p...
  • Proper eating, tasting, drinking or tobacco use
  • Proper hot and cold holding temperatures
  • Thermometers provided and accurate
  • Warewashing facilities: installed, maintained, use...
  • Wiping cloths: properly used and stored
Routine Inspection Jan 28, 2011 79
  • Demonstration of knowledge food mgr certification
  • Food contact surfaces: clean and sanitized
  • Food separated and protected
  • Wiping cloths: properly used and stored
Critical Hazard Factors Feb 7, 2011 96
  • Adequate handwash facilities supplied & acc...
  • Equipment, utensils and linens: storage and use
  • Proper hot and cold holding temperatures
Hazard Assessment Mar 22, 2011 97
  • Adequate handwash facilities supplied & acc...
  • Adequate handwash facilities supplied & accessible...
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Food separated and protected
  • Plumbing-proper backflow devices
  • Proper hot and cold holding temperatures
Routine Inspection Nov 14, 2011 89
  • Adequate handwash facilities supplied & acc...
  • Adequate handwash facilities supplied & accessible...
  • Approved thawing methods used, frozen food
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food storage containers identified
  • Proper hot and cold holding temperatures
  • Thermometers provided and accurate
Routine Inspection Jun 19, 2012 91
No violation noted during this evaluation. Enforcement Action Jun 19, 2012 100
  • Adequate handwash facilities supplied & acc...
  • Adequate ventilation and lighting designated area
  • Equipment/Utensils - approved installed, clean
  • Food contact surfaces: clean and sanitized
  • Food storage containers identified
  • Thermometers provided and accurate
  • Warewashing facilities: installed, maintained, use...
Routine Inspection Nov 7, 2012 93
  • Adequate handwash facilities supplied/accessible
  • Adequate ventilation and lighting designated area
  • Equipment, utensils - approved installed and clean...
  • Food contact surfaces clean and sanitized
  • Food separated and protected
  • Food storage containers identified
  • Proper hot and cold holding temperatures
  • Thermometers provided and accurate
  • Warewashing facilities: installed, maintained, use...
Routine Inspection Mar 21, 2013 91
  • Equipment, utensils - Unapproved, unclean, not in good repair, inadequate capacity
  • Equipment, utensils, linens: Improper storage and use
  • Food contact surfaces unclean and unsanitized
  • Food not separated and unprotected
  • Improper hot and cold holding temperatures
  • Inadequate handwash facilities: supplied or accessible
  • Warewashing facilities: not installed, maintained, or used
  • Wiping cloths: improperly used and stored
Routine Inspection Aug 23, 2013 92

Violation descriptions and comments

Jun 17, 2010

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)
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))
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)

Jun 25, 2010

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)
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)

Jan 28, 2011

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)
No employees shall eat, drink, or smoke in any work area. (113977)
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))
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))
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.
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 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))
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)
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)
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)

Feb 7, 2011

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)
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 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.

Mar 22, 2011

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)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
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 14, 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))
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)
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 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)
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))

Jun 19, 2012

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)
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)
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)
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))
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 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)

Nov 7, 2012

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)
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)
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)
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)
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)

Mar 21, 2013

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 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)
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)
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)
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)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))

A BULK FOOD CONTAINER CONTAINING FLOOR IS UNDER THE PREPARATION SINK.
WALK IN REFRIGERATOR HAS UNCOVERED FOOD CONTAINERS, AND FOOD CONTAINERS SITTING ON THE FLOOR.
RAW BEEF IS NEXT TO READY TO EAT FOOD (COOKED BEEF) IN THE WALK IN REFRIGERATOR. A BULK FOOD CONTAINER CONTAINING FLOOR IS UNDER THE PREPARATION SINK.
WALK IN REFRIGERATOR HAS UNCOVERED FOOD CONTAINERS, AND FOOD CONTAINERS SITTING ON THE FLOOR.
RAW BEEF IS NEXT TO READY TO EAT FOOD (COOKED BEEF) IN THE WALK IN REFRIGERATOR.
HAND SINK LOCATED AT THE BAR HAS NO PAPER TOWELS.
ICE MACHINE HAS MOLD-LIKE RESIDUE.
SODA GUN HAS A HAIR, AND THE NOZZLE HOLDER HAS MOLD LIKE RESIDE. ICE MACHINE HAS MOLD-LIKE RESIDUE.
SODA GUN HAS A HAIR, AND THE NOZZLE HOLDER HAS MOLD LIKE RESIDE.
LIGHT BULBS AT THE COOKING LINE NEEDS TO BE REPLACED.
REACH IN REFRIGERATOR MEASURED 53F AT THE COOK LINE.
SLICED TOMATOES, HAM, SAUSAGE, AND CHEESE MEASURED 50-55F IN THE COOK LINE REACH IN REFRIGERATOR.
TEST STRIPS ARE NOT AVAILABLE IN THE FACILITY AT TIME OF INSPECTION.
THERMOMETER IS NOT AVAILABLE AT DESSERT REFRIGERATOR.

Aug 23, 2013

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 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)
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)
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))

AT THE COOKING AREA, SPOONS USED FOR MIXED FRUIT (CUT MELONS, PINEAPPLE) ARE STORED IN ROOM TEMPERATURE WATER.
AT WALK IN REFRIGERATOR (VEGETABLES REFRIGERATOR), SEVERAL CONTAINERS CONTAINING CUT MELONS, MIXED FRUITS, AND CUT VEGETABLES ARE UNCOVERED.
BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN. BOTH WALK IN REFRIGERATOR DOORS ARE BROKEN.
REACH IN REFRIGERATOR 2 DOOR IS BROKEN.
OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA. OBSERVED WHITE BUCKET INSIDE ICE MACHINE USED AS A SCOOP.
3-COMP SINK SANITIZER IS ABOVE 200PPM.
SODA GUN NOZZLE AND NOZZLE HOLDER HAVE MOLD LIKE ACCUMULATION.
A TALL GLASS IS USED AS A SCOOP TO GRAB ICE AT BAR AREA.
RAW SHELL EGGS MEASURED 71F AT KITCHEN AREA, AND ARE STORED OUTSIDE AT ROOM TEMPERATURE. IN ADDITION, BUT MELONS MEASURED 54F AT TIME OF INSPECTION.
TEST STRIPS ARE NOT AVAILABLE IN THIS FACILITY.
WIPING TOWELS ARE STORED IMPROPERLY AT PREPARATION AREA, COOKING AREA, SERVICE LINE, AND DISHWASHER AREA.

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