MA'S RESTAURANT, 1715 Lundy Avenue 168, San Jose, CA 95131 - Restaurant inspection findings and violations
Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
|---|---|---|---|
|
Epidemiology Investigation | May 3, 2010 | 90 |
| No violation noted during this evaluation. | Complaint Inspection | May 3, 2010 | 100 |
|
Routine Inspection | Oct 5, 2010 | 90 |
| No violation noted during this evaluation. | Enforcement Action | Oct 5, 2010 | 100 |
|
Routine Inspection | Nov 29, 2011 | 83 |
|
Follow-up Inspection | Dec 19, 2011 | 91 |
|
Routine Inspection | Oct 26, 2012 | 85 |
| No violation noted during this evaluation. | Enforcement Action | Nov 13, 2012 | 100 |
|
Follow-up Inspection | Dec 18, 2012 | 96 |
| No violation noted during this evaluation. | Enforcement Action | Jan 31, 2013 | 100 |
|
Critical Hazard Factors | Jan 31, 2013 | 95 |
|
Routine Inspection | Apr 3, 2013 | 92 |
Violation descriptions and comments
May 3, 2010Potentially 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
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))
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))
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))
All liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
Food shall be 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)
Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254(c), 114254.3,)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
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))
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)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
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)
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)).
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 shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
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)
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
All 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))
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)
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)
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))
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)
All 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)
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))
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))
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))
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)
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254(c), 114254.3,)
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))
No unpackaged food that has been served shall be re-served or used for human consumption. (114079)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
DO NOT PREPARE FOOD AT THE WAREWASHING SINK RIGHT NEXT TO DIRTY POTS AND PANS.
INSTALL WEATHER STRIPS AT THE BACK DOOR.
MUST NOT REUSE OR SAVE THE WHITE RICE FROM CUSTOMERS TABLE.
WALK IN FREEZER STORE ALL ITEMS 6" ABOVE FLOOR AND KEEP THE FLOOR CLEAN.
Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254(c), 114254.3,)
Apr 3, 2013Wiping 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 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))
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1, 114254.2)
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))
>200PPM OF SANITIZER TOWEL NOTED IN THE WIPING CLOTHS BUCKET.
A CONTAINER OF CHICKEN WAS PLACED DIRECTLY NEXT AND UNDER THE HAND WASH STATION.
A 5 GALLON CONTAINER OF PICKLE CABBAGE WAS FOUND STORING OUTSIDE THE KITCHEN, AT THE BACK ALLEY. A CONTAINER OF CHICKEN WAS PLACED DIRECTLY NEXT AND UNDER THE HAND WASH STATION.
A 5 GALLON CONTAINER OF PICKLE CABBAGE WAS FOUND STORING OUTSIDE THE KITCHEN, AT THE BACK ALLEY. A CONTAINER OF CHICKEN WAS PLACED DIRECTLY NEXT AND UNDER THE HAND WASH STATION.
A 5 GALLON CONTAINER OF PICKLE CABBAGE WAS FOUND STORING OUTSIDE THE KITCHEN, AT THE BACK ALLEY. A CONTAINER OF CHICKEN WAS PLACED DIRECTLY NEXT AND UNDER THE HAND WASH STATION.
A 5 GALLON CONTAINER OF PICKLE CABBAGE WAS FOUND STORING OUTSIDE THE KITCHEN, AT THE BACK ALLEY. A CONTAINER OF CHICKEN WAS PLACED DIRECTLY NEXT AND UNDER THE HAND WASH STATION.
A 5 GALLON CONTAINER OF PICKLE CABBAGE WAS FOUND STORING OUTSIDE THE KITCHEN, AT THE BACK ALLEY. A CONTAINER OF CHICKEN WAS PLACED DIRECTLY NEXT AND UNDER THE HAND WASH STATION.
A 5 GALLON CONTAINER OF PICKLE CABBAGE WAS FOUND STORING OUTSIDE THE KITCHEN, AT THE BACK ALLEY. A CONTAINER OF CHICKEN WAS PLACED DIRECTLY NEXT AND UNDER THE HAND WASH STATION.
A 5 GALLON CONTAINER OF PICKLE CABBAGE WAS FOUND STORING OUTSIDE THE KITCHEN, AT THE BACK ALLEY. A CONTAINER OF CHICKEN WAS PLACED DIRECTLY NEXT AND UNDER THE HAND WASH STATION.
A 5 GALLON CONTAINER OF PICKLE CABBAGE WAS FOUND STORING OUTSIDE THE KITCHEN, AT THE BACK ALLEY. A CONTAINER OF CHICKEN WAS PLACED DIRECTLY NEXT AND UNDER THE HAND WASH STATION.
A 5 GALLON CONTAINER OF PICKLE CABBAGE WAS FOUND STORING OUTSIDE THE KITCHEN, AT THE BACK ALLEY. A CONTAINER OF CHICKEN WAS PLACED DIRECTLY NEXT AND UNDER THE HAND WASH STATION.
A 5 GALLON CONTAINER OF PICKLE CABBAGE WAS FOUND STORING OUTSIDE THE KITCHEN, AT THE BACK ALLEY. A CONTAINER OF CHICKEN WAS PLACED DIRECTLY NEXT AND UNDER THE HAND WASH STATION.
A 5 GALLON CONTAINER OF PICKLE CABBAGE WAS FOUND STORING OUTSIDE THE KITCHEN, AT THE BACK ALLEY. A CONTAINER OF CHICKEN WAS PLACED DIRECTLY NEXT AND UNDER THE HAND WASH STATION.
A 5 GALLON CONTAINER OF PICKLE CABBAGE WAS FOUND STORING OUTSIDE THE KITCHEN, AT THE BACK ALLEY. A CONTAINER OF CHICKEN WAS PLACED DIRECTLY NEXT AND UNDER THE HAND WASH STATION.
A 5 GALLON CONTAINER OF PICKLE CABBAGE WAS FOUND STORING OUTSIDE THE KITCHEN, AT THE BACK ALLEY. A CONTAINER OF CHICKEN WAS PLACED DIRECTLY NEXT AND UNDER THE HAND WASH STATION.
A 5 GALLON CONTAINER OF PICKLE CABBAGE WAS FOUND STORING OUTSIDE THE KITCHEN, AT THE BACK ALLEY. A CONTAINER OF CHICKEN WAS PLACED DIRECTLY NEXT AND UNDER THE HAND WASH STATION.
A 5 GALLON CONTAINER OF PICKLE CABBAGE WAS FOUND STORING OUTSIDE THE KITCHEN, AT THE BACK ALLEY. A CONTAINER OF CHICKEN WAS PLACED DIRECTLY NEXT AND UNDER THE HAND WASH STATION.
A 5 GALLON CONTAINER OF PICKLE CABBAGE WAS FOUND STORING OUTSIDE THE KITCHEN, AT THE BACK ALLEY. A CONTAINER OF CHICKEN WAS PLACED DIRECTLY NEXT AND UNDER THE HAND WASH STATION.
A 5 GALLON CONTAINER OF PICKLE CABBAGE WAS FOUND STORING OUTSIDE THE KITCHEN, AT THE BACK ALLEY. A CONTAINER OF CHICKEN WAS PLACED DIRECTLY NEXT AND UNDER THE HAND WASH STATION.
A 5 GALLON CONTAINER OF PICKLE CABBAGE WAS FOUND STORING OUTSIDE THE KITCHEN, AT THE BACK ALLEY. A CONTAINER OF CHICKEN WAS PLACED DIRECTLY NEXT AND UNDER THE HAND WASH STATION.
A 5 GALLON CONTAINER OF PICKLE CABBAGE WAS FOUND STORING OUTSIDE THE KITCHEN, AT THE BACK ALLEY. A CONTAINER OF CHICKEN WAS PLACED DIRECTLY NEXT AND UNDER THE HAND WASH STATION.
A 5 GALLON CONTAINER OF PICKLE CABBAGE WAS FOUND STORING OUTSIDE THE KITCHEN, AT THE BACK ALLEY. A CONTAINER OF CHICKEN WAS PLACED DIRECTLY NEXT AND UNDER THE HAND WASH STATION.
A 5 GALLON CONTAINER OF PICKLE CABBAGE WAS FOUND STORING OUTSIDE THE KITCHEN, AT THE BACK ALLEY. A CONTAINER OF CHICKEN WAS PLACED DIRECTLY NEXT AND UNDER THE HAND WASH STATION.
A 5 GALLON CONTAINER OF PICKLE CABBAGE WAS FOUND STORING OUTSIDE THE KITCHEN, AT THE BACK ALLEY. A CONTAINER OF CHICKEN WAS PLACED DIRECTLY NEXT AND UNDER THE HAND WASH STATION.
A 5 GALLON CONTAINER OF PICKLE CABBAGE WAS FOUND STORING OUTSIDE THE KITCHEN, AT THE BACK ALLEY. A CONTAINER OF CHICKEN WAS PLACED DIRECTLY NEXT AND UNDER THE HAND WASH STATION.
A 5 GALLON CONTAINER OF PICKLE CABBAGE WAS FOUND STORING OUTSIDE THE KITCHEN, AT THE BACK ALLEY. A CONTAINER OF CHICKEN WAS PLACED DIRECTLY NEXT AND UNDER THE HAND WASH STATION.
A 5 GALLON CONTAINER OF PICKLE CABBAGE WAS FOUND STORING OUTSIDE THE KITCHEN, AT THE BACK ALLEY. A CONTAINER OF CHICKEN WAS PLACED DIRECTLY NEXT AND UNDER THE HAND WASH STATION.
A 5 GALLON CONTAINER OF PICKLE CABBAGE WAS FOUND STORING OUTSIDE THE KITCHEN, AT THE BACK ALLEY. A CONTAINER OF CHICKEN WAS PLACED DIRECTLY NEXT AND UNDER THE HAND WASH STATION.
A 5 GALLON CONTAINER OF PICKLE CABBAGE WAS FOUND STORING OUTSIDE THE KITCHEN, AT THE BACK ALLEY. A CONTAINER OF CHICKEN WAS PLACED DIRECTLY NEXT AND UNDER THE HAND WASH STATION.
A 5 GALLON CONTAINER OF PICKLE CABBAGE WAS FOUND STORING OUTSIDE THE KITCHEN, AT THE BACK ALLEY. A CONTAINER OF CHICKEN WAS PLACED DIRECTLY NEXT AND UNDER THE HAND WASH STATION.
A 5 GALLON CONTAINER OF PICKLE CABBAGE WAS FOUND STORING OUTSIDE THE KITCHEN, AT THE BACK ALLEY. A CONTAINER OF CHICKEN WAS PLACED DIRECTLY NEXT AND UNDER THE HAND WASH STATION.
A 5 GALLON CONTAINER OF PICKLE CABBAGE WAS FOUND STORING OUTSIDE THE KITCHEN, AT THE BACK ALLEY. A CONTAINER OF CHICKEN WAS PLACED DIRECTLY NEXT AND UNDER THE HAND WASH STATION.
A 5 GALLON CONTAINER OF PICKLE CABBAGE WAS FOUND STORING OUTSIDE THE KITCHEN, AT THE BACK ALLEY. A CONTAINER OF CHICKEN WAS PLACED DIRECTLY NEXT AND UNDER THE HAND WASH STATION.
A 5 GALLON CONTAINER OF PICKLE CABBAGE WAS FOUND STORING OUTSIDE THE KITCHEN, AT THE BACK ALLEY.
DO NOT STORE ICE SCOOP IN THE ICE.
EMPLOYEE'S OPEN CUP WAS NOTED AT THE PREP TABLE.
SHOES AND JACKET WERE STORED WITH FOOD. EMPLOYEE'S OPEN CUP WAS NOTED AT THE PREP TABLE.
SHOES AND JACKET WERE STORED WITH FOOD. EMPLOYEE'S OPEN CUP WAS NOTED AT THE PREP TABLE.
SHOES AND JACKET WERE STORED WITH FOOD. EMPLOYEE'S OPEN CUP WAS NOTED AT THE PREP TABLE.
SHOES AND JACKET WERE STORED WITH FOOD. EMPLOYEE'S OPEN CUP WAS NOTED AT THE PREP TABLE.
SHOES AND JACKET WERE STORED WITH FOOD. EMPLOYEE'S OPEN CUP WAS NOTED AT THE PREP TABLE.
SHOES AND JACKET WERE STORED WITH FOOD. EMPLOYEE'S OPEN CUP WAS NOTED AT THE PREP TABLE.
SHOES AND JACKET WERE STORED WITH FOOD. EMPLOYEE'S OPEN CUP WAS NOTED AT THE PREP TABLE.
SHOES AND JACKET WERE STORED WITH FOOD. EMPLOYEE'S OPEN CUP WAS NOTED AT THE PREP TABLE.
SHOES AND JACKET WERE STORED WITH FOOD. EMPLOYEE'S OPEN CUP WAS NOTED AT THE PREP TABLE.
SHOES AND JACKET WERE STORED WITH FOOD. EMPLOYEE'S OPEN CUP WAS NOTED AT THE PREP TABLE.
SHOES AND JACKET WERE STORED WITH FOOD. EMPLOYEE'S OPEN CUP WAS NOTED AT THE PREP TABLE.
SHOES AND JACKET WERE STORED WITH FOOD. EMPLOYEE'S OPEN CUP WAS NOTED AT THE PREP TABLE.
SHOES AND JACKET WERE STORED WITH FOOD. EMPLOYEE'S OPEN CUP WAS NOTED AT THE PREP TABLE.
SHOES AND JACKET WERE STORED WITH FOOD. EMPLOYEE'S OPEN CUP WAS NOTED AT THE PREP TABLE.
SHOES AND JACKET WERE STORED WITH FOOD. EMPLOYEE'S OPEN CUP WAS NOTED AT THE PREP TABLE.
SHOES AND JACKET WERE STORED WITH FOOD. EMPLOYEE'S OPEN CUP WAS NOTED AT THE PREP TABLE.
SHOES AND JACKET WERE STORED WITH FOOD. EMPLOYEE'S OPEN CUP WAS NOTED AT THE PREP TABLE.
SHOES AND JACKET WERE STORED WITH FOOD. EMPLOYEE'S OPEN CUP WAS NOTED AT THE PREP TABLE.
SHOES AND JACKET WERE STORED WITH FOOD. EMPLOYEE'S OPEN CUP WAS NOTED AT THE PREP TABLE.
SHOES AND JACKET WERE STORED WITH FOOD. EMPLOYEE'S OPEN CUP WAS NOTED AT THE PREP TABLE.
SHOES AND JACKET WERE STORED WITH FOOD. EMPLOYEE'S OPEN CUP WAS NOTED AT THE PREP TABLE.
SHOES AND JACKET WERE STORED WITH FOOD. EMPLOYEE'S OPEN CUP WAS NOTED AT THE PREP TABLE.
SHOES AND JACKET WERE STORED WITH FOOD. EMPLOYEE'S OPEN CUP WAS NOTED AT THE PREP TABLE.
SHOES AND JACKET WERE STORED WITH FOOD. EMPLOYEE'S OPEN CUP WAS NOTED AT THE PREP TABLE.
SHOES AND JACKET WERE STORED WITH FOOD. EMPLOYEE'S OPEN CUP WAS NOTED AT THE PREP TABLE.
SHOES AND JACKET WERE STORED WITH FOOD. EMPLOYEE'S OPEN CUP WAS NOTED AT THE PREP TABLE.
SHOES AND JACKET WERE STORED WITH FOOD. EMPLOYEE'S OPEN CUP WAS NOTED AT THE PREP TABLE.
SHOES AND JACKET WERE STORED WITH FOOD. EMPLOYEE'S OPEN CUP WAS NOTED AT THE PREP TABLE.
SHOES AND JACKET WERE STORED WITH FOOD. EMPLOYEE'S OPEN CUP WAS NOTED AT THE PREP TABLE.
SHOES AND JACKET WERE STORED WITH FOOD. EMPLOYEE'S OPEN CUP WAS NOTED AT THE PREP TABLE.
SHOES AND JACKET WERE STORED WITH FOOD.
REPAIR ALL THE CORE BASE WITHIN 1 MONTH.
SEVERAL RAW MEATS STORED STORED POT INSERT WERE FOUND BETWEEN 45-48F.
W-2 CHEMICAL STORED ABOVE MEAT SLICING PREP STATION.
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