PHO WAGON, 1712 Meridian Avenue I, San Jose, CA 95124 - Restaurant inspection findings and violations

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

Business Info

Restaurant: PHO WAGON
Address: 1712 Meridian Avenue I, San Jose, CA 95124
Type: Restaurant 6-25 Employees
Total inspections: 8
Last inspection: May 29, 2013
Score
(the higher the better)
100
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Equipment/Utensils - approved installed, clean
  • Hot and cold water available
Routine Inspection Feb 2, 2010 98
No violation noted during this evaluation. Complaint Inspection Oct 18, 2010 100
  • Equipment, utensils and linens: storage and use
Routine Inspection May 10, 2011 99
  • Adequate handwash facilities supplied & acc...
  • Adequate ventilation and lighting designated area
  • Demonstration of knowledge food mgr certification [multiple violations]
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Food contact surfaces: clean and sanitized
  • Food contact surfaces: clean and sanitized
  • Food separated and protected
  • Food storage containers identified
  • Premises personal/cleaning items vermin-proofing
  • Toilet facilities: properly constructed, supplied,...
  • Warewashing facilities: installed, maintained, use...
Routine Inspection Mar 14, 2012 87
No violation noted during this evaluation. Follow-up Inspection Mar 22, 2012 100
  • Approved thawing methods used, frozen food
  • Demonstration of knowledge food mgr certification
  • Food separated and protected
  • Food storage containers identified
  • Hands clean & properly washed gloves used properly...
  • Premises personal/cleaning items vermin-proofing
  • Proper hot and cold holding temperatures
  • Proper signs posted
  • Time as a PH control procedures & records
  • Wiping cloths: properly used and stored
Routine Inspection Nov 28, 2012 90
  • Equipment, utensils - Unapproved, unclean, not in good repair, inadequate capacity
  • Food contact surfaces unclean and unsanitized
  • Food not separated and unprotected
  • Hands not clean/improperly washed/gloves not used properly
  • Improper eating, tasting, drinking or tobacco use in food preparation area
  • Improper signs posted; inspection report not available
  • Inadequate demonstration of knowledge; food manager certification
  • Observed rodents, insects, birds, or animals
  • Premises not clean, not in good repair; No personal/chemical storage; inadequate vermin-proofing
  • Unapproved thawing methods used; frozen food
  • Warewashing facilities: not installed, maintained, or used
  • Wiping cloths: improperly used and stored
Routine Inspection May 24, 2013 88
No violation noted during this evaluation. Follow-up Inspection May 29, 2013 100

Violation descriptions and comments

Feb 2, 2010

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)
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)

May 10, 2011

All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)

Mar 14, 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)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
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.
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.
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 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)
Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276)
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)

Nov 28, 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.
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
Handwashing 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)).
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
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)

May 24, 2013

All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
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))
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)).
No employees shall eat, drink, or smoke in any work area. (113977)
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
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)

BACK DOOR LEFT OPEN.
CARDBOARD USED TO LINE SHELVES AND FLOOR.
CHLORINE SANITIZER MEASURED 0PPM AT DISH MACHINE.
CHLORINE TEST STRIPS NOT AVAILABLE FOR USE.
FEW FLIES NOTED IN PREP AREA.
FOOD SAFETY CERTIFICATE NOT AVAILABLE FOR REVIEW.
FROZEN FOOD THAWED ON COUNTER AND IN FOOD PREP SINK.
LAST INSPECTION REPORT NOT AVAILABLE. HEALTH PERMIT AND SB180 SIGN NOT POSTED IN PUBLIC VIEW.
OBSERVED EMPLOYEE DRINK FROM AN UNCOVERED CUP WITH NO STRAW USED.
OBSERVED EMPLOYEE PUT ON GLOVES WITHOUT PROPERLY WASHING HANDS FIRST.
RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS. RAW SHRIMP STORED ABOVE COOKED PORK IN PREP UNIT.
UNCOVERED FOOD STORED IN COLD UNITS.
WIPING CLOTHS STORED ON COUNTER.

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