LIANG'S KITCHEN CUISINE, 19772 Stevens Creek Bl, Cupertino, CA 95014 - Restaurant inspection findings and violations

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Business Info

Restaurant: LIANG'S KITCHEN CUISINE
Address: 19772 Stevens Creek Bl, Cupertino, CA 95014
Type: Restaurant 6-25 Employees
Total inspections: 12
Last inspection: May 17, 2013
Score
(the higher the better)
94
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
No violation noted during this evaluation. Complaint Inspection Mar 19, 2010 100
No violation noted during this evaluation. Enforcement Action Jun 3, 2010 100
  • Adequate handwash facilities supplied & acc...
  • Adequate ventilation and lighting designated area
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food separated and protected
  • Food storage containers identified
  • Premises personal/cleaning items vermin-proofing
  • Proper cooling methods
  • Proper cooling methods
  • Proper hot and cold holding temperatures
  • Proper reheating procedures for hot holding
  • Proper reheating procedures for hot holding...
  • Wiping cloths: properly used and stored
Routine Inspection Jun 3, 2010 79
  • Food separated and protected
  • Proper cooling methods
  • Proper cooling methods
Follow-up Inspection Jul 6, 2010 97
  • Adequate handwash facilities supplied & acc...
  • Adequate ventilation and lighting designated area
  • Approved thawing methods used, frozen food
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean [multiple violations]
  • Food contact surfaces: clean and sanitized
  • Food separated and protected
  • Food storage containers identified
  • Hands clean & properly washed gloves used properly...
  • Premises personal/cleaning items vermin-proofing
  • Proper cooking time & temperatures
  • Proper hot and cold holding temperatures
  • Proper hot and cold holding temperatures
  • Proper signs posted
  • Thermometers provided and accurate
  • Toxic substances properly identified, stored, used...
  • Warewashing facilities: installed, maintained, use...
  • Wiping cloths: properly used and stored
Routine Inspection Mar 24, 2011 73
  • Adequate ventilation and lighting designated area
  • Equipment, utensils and linens: storage and use
  • Food storage containers identified
  • Proper signs posted
  • Wiping cloths: properly used and stored
Follow-up Inspection Apr 7, 2011 95
  • Adequate handwash facilities supplied & acc...
  • Adequate ventilation and lighting designated area
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Food contact surfaces: clean and sanitized
  • Food storage containers identified
  • Hot and cold water available
  • Proper cooling methods
  • Proper eating, tasting, drinking or tobacco use
  • Proper hot and cold holding temperatures
  • Warewashing facilities: installed, maintained, use...
  • Wiping cloths: properly used and stored
Routine Inspection Jan 27, 2012 84
No violation noted during this evaluation. Limited Inspection Feb 2, 2012 100
No violation noted during this evaluation. Limited Inspection Apr 13, 2012 100
  • Adequate handwash facilities supplied & acc...
  • Adequate ventilation and lighting designated area
  • Demonstration of knowledge food mgr certification
  • Equipment/Utensils - approved installed, clean
  • Food storage containers identified
  • Premises personal/cleaning items vermin-proofing
Routine Inspection Nov 30, 2012 94
  • Equipment, utensils - Unapproved, unclean, not in good repair, inadequate capacity
  • Hot and cold water not available
  • Improper hot and cold holding temperatures
  • Improper reheating procedures for hot holding
  • Sewage and wastewater improperly disposed
  • Unapproved thawing methods used; frozen food
Routine Inspection May 17, 2013 94
No violation noted during this evaluation. Follow-up Inspection May 17, 2013 100

Violation descriptions and comments

Jun 3, 2010

Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving shall be brought to a temperature of 165°F. (114014, 114016)
All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving shall be brought to a temperature of 165°F. (114014, 114016)
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))

Jul 6, 2010

All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
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))

Mar 24, 2011

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))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 °F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
Handwashing 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)).
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 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 poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1, 114254.2)
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
All 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))
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
Comminuted meat, raw eggs, or any food containing comminuted meat or raw eggs, shall be heated to 155°F for 15 sec. Single pieces of meat, and eggs for immediate service, shall be heated to 145°F for 15 sec. Poultry, comminuted poultry, stuffed fish / meat / poultry shall be heated to 165°F. Other temperature requirements may apply. (114004, 114008, 114010)

Apr 7, 2011

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)
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)
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)).
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))

Jan 27, 2012

No employees shall eat, drink, or smoke in any work area. (113977)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
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))
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
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)

Nov 30, 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.
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)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
The 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)

May 17, 2013

Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving shall be brought to a temperature of 165°F. (114014, 114016)
All liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
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)

BOILED EGGS AND COOKED BEEF IN THE REACH IN UNIT AT 47F-49F.
HOT AND COLD WATER UNAVAILABLE AT 1 OF 2 KITCHEN HAND SINKS. WATER TURNED OFF DUE TO MAJOR LEAK.
LARGE PIECE OF BEEF TENDON REHEATING ON STEAM TABLE MEASURED AT 52F.
OBSERVED RAW CHICKEN THAWING IN BUCKET OF WATER.
OBSERVED WATER BACKING UP FROM FLOOR DRAIN WHENEVER HAND SINK IS TURNED ON.
WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY. WASTE LINE FROM SHAVE ICE MACHINE DRAINS TO HAND SINK.
INTERIOR OF REFRIGERATOR AND DOOR HANDLES ARE DIRTY.

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