MEZCAL RESTAURANT & BAR, 25 W San Fernando Street, San Jose, CA 95113 - Restaurant inspection findings and violations

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  2. California smaller cities
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  4. Santa Clara County, CA Restaurants

Business Info

Restaurant: MEZCAL RESTAURANT & BAR
Address: 25 W San Fernando Street, San Jose, CA 95113
Type: Restaurant 6-25 Employees
Total inspections: 5
Last inspection: Aug 26, 2013
Score
(the higher the better)
93
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Restaurant representatives - add corrected or new information about MEZCAL RESTAURANT & BAR, 25 W San Fernando Street, San Jose, CA 95113 »


Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Equipment, utensils and linens: storage and use
  • Food separated and protected
Routine Inspection Mar 9, 2011 98
  • 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
  • No rodents, insects, birds, or animals
  • Nonfood contact surfaces clean
  • Plumbing-proper backflow devices
  • Premises personal/cleaning items vermin-proofing
  • Proper hot and cold holding temperatures
  • Toxic substances properly identified, stored, used...
  • Wiping cloths: properly used and stored
Routine Inspection Jan 13, 2012 84
No violation noted during this evaluation. Follow-up Inspection Jan 17, 2012 100
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Food contact surfaces: clean and sanitized
  • Food separated and protected
  • Food storage containers identified
Routine Inspection Dec 10, 2012 95
  • Equipment, utensils - Unapproved, unclean, not in good repair, inadequate capacity
  • Equipment, utensils, linens: Improper storage and use
  • Food not separated and unprotected
  • Improper cooling methods
  • Inadequate demonstration of knowledge; food manager certification
  • Inadequate ventilation and lighting in designated area
  • Premises not clean, not in good repair; No personal/chemical storage; inadequate vermin-proofing
Routine Inspection Aug 26, 2013 93

Violation descriptions and comments

Mar 9, 2011

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)

Jan 13, 2012

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

Dec 10, 2012

Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
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))

Aug 26, 2013

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)
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 utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
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.

BLACK BUILD UP OBSERVED ON HOOD FILTERS.
CUTTING BOARD ON PREP TOP SCRATCHED.
FOOD SAFETY CERTIFICATE UNAVAILABLE.
GREY JACKET STORED NEAR DRINKS AT DRY STORAGE AREA.
OBSERVED PLATE OF COOKED CORN COVERED IN PLASTIC WRAP COOLING IN WALK IN MEASURING 97F WITH DIGITAL PROBE THERMOMETER.
RAW CHICKEN STORED IN LINE WITH VEGETABLES INSIDE WALK IN.
SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK. SCOOP WITH HANDLE TOUCHING FOOD IN CONTAINER OF FLOUR.
OBSERVED VEGETABLES STORED IN 3-COMP WARE WASH SINK.

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