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Business Info

Restaurant: PHO YEN
Address: 974 Lundy Avenue, San Jose, CA 95133
Type: Restaurant 0-5 Employees
Total inspections: 10
Last inspection: Aug 29, 2013

Score
(the higher the better)
90

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Violation descriptions and comments

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
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))
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)
Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. (114087, 114089, 114089.1(a, b), 114090, 114093.1)
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)
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 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 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)
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 �°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)

All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
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)
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)
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.
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)
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)
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 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)

Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (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)
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
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)
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)
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)

COOK MEAT MEASURED AT 45-50F IN THE REACH IN REFRIGERATOR ACROSS FROM THE COOK LINE.
COVE TILE IN THE WOMEN RESTROOM FLOOR IS BROKEN.
FOOD DEBRIS IS ON THE FLOOR AND WALL.
NO TEST STRIPS AVAILABLE TO CHECK THE SANITIZER LEVEL.
OBSERVED BIG POTS OF SOUP COOLING IN THE WALK IN REFRIGERATOR.
OBSERVED BLACK MOLD INSIDE THE ICE MACHINE WITH A WOODEN MOLDY STICK INSIDE.
OBSERVED ONE DEAD COCKROACH ON THE FLOOR BY THE 3-COMP SINK.
POTS OF SOUP WERE STORED ON THE FLOOR IN THE WALK IN REFRIGERATOR.
PURSE AND LISTERINE MOUTH WASH IS STORED IN THE FOOD PREP AREA.
SHELVES INSIDE THE WALK IN REFRIGERATOR HAS DUST DEBRIS BUILDUP.
THE COOKING UTENSILS ARE STORED WITH THE FOOD CONTACT SURFACE UP.
THE TRUE REFRIGERATOR IS TEMPING 56F. THE PREPARATION REFRIGERATOR IS TEMPING 44F.
OBSERVED WOODEN SHELVES THROUGHOUT THE FACILITY. THE TRUE REFRIGERATOR IS TEMPING 56F. THE PREPARATION REFRIGERATOR IS TEMPING 44F.
OBSERVED WOODEN SHELVES THROUGHOUT THE FACILITY. THE TRUE REFRIGERATOR IS TEMPING 56F. THE PREPARATION REFRIGERATOR IS TEMPING 44F.
OBSERVED WOODEN SHELVES THROUGHOUT THE FACILITY. THE TRUE REFRIGERATOR IS TEMPING 56F. THE PREPARATION REFRIGERATOR IS TEMPING 44F.
OBSERVED WOODEN SHELVES THROUGHOUT THE FACILITY. THE TRUE REFRIGERATOR IS TEMPING 56F. THE PREPARATION REFRIGERATOR IS TEMPING 44F.
OBSERVED WOODEN SHELVES THROUGHOUT THE FACILITY. THE TRUE REFRIGERATOR IS TEMPING 56F. THE PREPARATION REFRIGERATOR IS TEMPING 44F.
OBSERVED WOODEN SHELVES THROUGHOUT THE FACILITY. THE TRUE REFRIGERATOR IS TEMPING 56F. THE PREPARATION REFRIGERATOR IS TEMPING 44F.
OBSERVED WOODEN SHELVES THROUGHOUT THE FACILITY. THE TRUE REFRIGERATOR IS TEMPING 56F. THE PREPARATION REFRIGERATOR IS TEMPING 44F.
OBSERVED WOODEN SHELVES THROUGHOUT THE FACILITY. THE TRUE REFRIGERATOR IS TEMPING 56F. THE PREPARATION REFRIGERATOR IS TEMPING 44F.
OBSERVED WOODEN SHELVES THROUGHOUT THE FACILITY. THE TRUE REFRIGERATOR IS TEMPING 56F. THE PREPARATION REFRIGERATOR IS TEMPING 44F.
OBSERVED WOODEN SHELVES THROUGHOUT THE FACILITY. THE TRUE REFRIGERATOR IS TEMPING 56F. THE PREPARATION REFRIGERATOR IS TEMPING 44F.
OBSERVED WOODEN SHELVES THROUGHOUT THE FACILITY. THE TRUE REFRIGERATOR IS TEMPING 56F. THE PREPARATION REFRIGERATOR IS TEMPING 44F.
OBSERVED WOODEN SHELVES THROUGHOUT THE FACILITY. THE TRUE REFRIGERATOR IS TEMPING 56F. THE PREPARATION REFRIGERATOR IS TEMPING 44F.
OBSERVED WOODEN SHELVES THROUGHOUT THE FACILITY. THE TRUE REFRIGERATOR IS TEMPING 56F. THE PREPARATION REFRIGERATOR IS TEMPING 44F.
OBSERVED WOODEN SHELVES THROUGHOUT THE FACILITY. THE TRUE REFRIGERATOR IS TEMPING 56F. THE PREPARATION REFRIGERATOR IS TEMPING 44F.
OBSERVED WOODEN SHELVES THROUGHOUT THE FACILITY. THE TRUE REFRIGERATOR IS TEMPING 56F. THE PREPARATION REFRIGERATOR IS TEMPING 44F.
OBSERVED WOODEN SHELVES THROUGHOUT THE FACILITY. THE TRUE REFRIGERATOR IS TEMPING 56F. THE PREPARATION REFRIGERATOR IS TEMPING 44F.
OBSERVED WOODEN SHELVES THROUGHOUT THE FACILITY. THE TRUE REFRIGERATOR IS TEMPING 56F. THE PREPARATION REFRIGERATOR IS TEMPING 44F.
OBSERVED WOODEN SHELVES THROUGHOUT THE FACILITY. THE TRUE REFRIGERATOR IS TEMPING 56F. THE PREPARATION REFRIGERATOR IS TEMPING 44F.
OBSERVED WOODEN SHELVES THROUGHOUT THE FACILITY. THE TRUE REFRIGERATOR IS TEMPING 56F. THE PREPARATION REFRIGERATOR IS TEMPING 44F.
OBSERVED WOODEN SHELVES THROUGHOUT THE FACILITY. THE TRUE REFRIGERATOR IS TEMPING 56F. THE PREPARATION REFRIGERATOR IS TEMPING 44F.
OBSERVED WOODEN SHELVES THROUGHOUT THE FACILITY. THE TRUE REFRIGERATOR IS TEMPING 56F. THE PREPARATION REFRIGERATOR IS TEMPING 44F.
OBSERVED WOODEN SHELVES THROUGHOUT THE FACILITY. THE TRUE REFRIGERATOR IS TEMPING 56F. THE PREPARATION REFRIGERATOR IS TEMPING 44F.
OBSERVED WOODEN SHELVES THROUGHOUT THE FACILITY. THE TRUE REFRIGERATOR IS TEMPING 56F. THE PREPARATION REFRIGERATOR IS TEMPING 44F.
OBSERVED WOODEN SHELVES THROUGHOUT THE FACILITY. THE TRUE REFRIGERATOR IS TEMPING 56F. THE PREPARATION REFRIGERATOR IS TEMPING 44F.
OBSERVED WOODEN SHELVES THROUGHOUT THE FACILITY. THE TRUE REFRIGERATOR IS TEMPING 56F. THE PREPARATION REFRIGERATOR IS TEMPING 44F.
OBSERVED WOODEN SHELVES THROUGHOUT THE FACILITY. THE TRUE REFRIGERATOR IS TEMPING 56F. THE PREPARATION REFRIGERATOR IS TEMPING 44F.
OBSERVED WOODEN SHELVES THROUGHOUT THE FACILITY. THE TRUE REFRIGERATOR IS TEMPING 56F. THE PREPARATION REFRIGERATOR IS TEMPING 44F.
OBSERVED WOODEN SHELVES THROUGHOUT THE FACILITY. THE TRUE REFRIGERATOR IS TEMPING 56F. THE PREPARATION REFRIGERATOR IS TEMPING 44F.
OBSERVED WOODEN SHELVES THROUGHOUT THE FACILITY. THE TRUE REFRIGERATOR IS TEMPING 56F. THE PREPARATION REFRIGERATOR IS TEMPING 44F.
OBSERVED WOODEN SHELVES THROUGHOUT THE FACILITY. THE TRUE REFRIGERATOR IS TEMPING 56F. THE PREPARATION REFRIGERATOR IS TEMPING 44F.
OBSERVED WOODEN SHELVES THROUGHOUT THE FACILITY. THE TRUE REFRIGERATOR IS TEMPING 56F. THE PREPARATION REFRIGERATOR IS TEMPING 44F.
OBSERVED WOODEN SHELVES THROUGHOUT THE FACILITY. THE TRUE REFRIGERATOR IS TEMPING 56F. THE PREPARATION REFRIGERATOR IS TEMPING 44F.
OBSERVED WOODEN SHELVES THROUGHOUT THE FACILITY. THE TRUE REFRIGERATOR IS TEMPING 56F. THE PREPARATION REFRIGERATOR IS TEMPING 44F.
OBSERVED WOODEN SHELVES THROUGHOUT THE FACILITY. THE TRUE REFRIGERATOR IS TEMPING 56F. THE PREPARATION REFRIGERATOR IS TEMPING 44F.
OBSERVED WOODEN SHELVES THROUGHOUT THE FACILITY. THE TRUE REFRIGERATOR IS TEMPING 56F. THE PREPARATION REFRIGERATOR IS TEMPING 44F.
OBSERVED WOODEN SHELVES THROUGHOUT THE FACILITY. THE TRUE REFRIGERATOR IS TEMPING 56F. THE PREPARATION REFRIGERATOR IS TEMPING 44F.
OBSERVED WOODEN SHELVES THROUGHOUT THE FACILITY. THE TRUE REFRIGERATOR IS TEMPING 56F. THE PREPARATION REFRIGERATOR IS TEMPING 44F.
OBSERVED WOODEN SHELVES THROUGHOUT THE FACILITY. THE TRUE REFRIGERATOR IS TEMPING 56F. THE PREPARATION REFRIGERATOR IS TEMPING 44F.
OBSERVED WOODEN SHELVES THROUGHOUT THE FACILITY. THE TRUE REFRIGERATOR IS TEMPING 56F. THE PREPARATION REFRIGERATOR IS TEMPING 44F.
OBSERVED WOODEN SHELVES THROUGHOUT THE FACILITY. THE TRUE REFRIGERATOR IS TEMPING 56F. THE PREPARATION REFRIGERATOR IS TEMPING 44F.
OBSERVED WOODEN SHELVES THROUGHOUT THE FACILITY. THE TRUE REFRIGERATOR IS TEMPING 56F. THE PREPARATION REFRIGERATOR IS TEMPING 44F.
OBSERVED WOODEN SHELVES THROUGHOUT THE FACILITY. THE TRUE REFRIGERATOR IS TEMPING 56F. THE PREPARATION REFRIGERATOR IS TEMPING 44F.
OBSERVED WOODEN SHELVES THROUGHOUT THE FACILITY. THE TRUE REFRIGERATOR IS TEMPING 56F. THE PREPARATION REFRIGERATOR IS TEMPING 44F.
OBSERVED WOODEN SHELVES THROUGHOUT THE FACILITY. THE TRUE REFRIGERATOR IS TEMPING 56F. THE PREPARATION REFRIGERATOR IS TEMPING 44F.
OBSERVED WOODEN SHELVES THROUGHOUT THE FACILITY. THE TRUE REFRIGERATOR IS TEMPING 56F. THE PREPARATION REFRIGERATOR IS TEMPING 44F.
OBSERVED WOODEN SHELVES THROUGHOUT THE FACILITY. THE TRUE REFRIGERATOR IS TEMPING 56F. THE PREPARATION REFRIGERATOR IS TEMPING 44F.
OBSERVED WOODEN SHELVES THROUGHOUT THE FACILITY. THE TRUE REFRIGERATOR IS TEMPING 56F. THE PREPARATION REFRIGERATOR IS TEMPING 44F.
OBSERVED WOODEN SHELVES THROUGHOUT THE FACILITY.

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 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 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 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.
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 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)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (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)
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)
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)

BIG POTS OF SOUP COOKED THE DAY BEFORE WAS IMPROPERLY COOLED. SOUP TEMPERATURE MEASURED 48F.
LAST INSPECTION REPORT WAS NOT ON SITE DURING THE INSPECTION.
NO FOOD SAFETY CERTIFICATE.
No backflow prevention device on the janitorial faucet.
No mop hanger installed at the janitorial sink area.
OBSERVED CONTAINER OF SHRIMP IN ROOM TEMPERATURE WATER THAWING IN THE 3 COMPARTMENT DISH WASH SINK.
OBSERVED EMPLOYEE RINSE CUTTING BOARD AND KNIFE.
OBSERVED LIVE COCKROACH ON THE DISHWASHER.
THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR. THE ONE GAS BURNER IS SET OUTSIDE OF THE HOOD.
THERE IS NO COVER OVER THE FLORESCENT LIGHT ABOVE THE DISH WASH AREA AND PREPARATION REFRIGERATOR.
THERE IS ACCUMULATED DIRT ON THE METRO RACK IN THE WALK IN REFRIGERATOR.
THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN. THERE IS PAINTED CONCRETE WALL BEHIND THE 3-COMP SINK AND DISH WASH AREA AND SIDE OF COOK LINE.
THE COVED TILE ON THE WOMEN RESTROOM IS BROKEN.
THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA. THERE IS UNUSED/ BROKEN EQUIPMENT THROUGHOUT THE FACILITY.
PURSE, LISTERINE, CHEMICAL AND DRINK WITH A STRAW AND NO LID IS STORED IN THE FOOD PREPARATION AREA.

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 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 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)
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 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 nonfood contact surfaces of utensils and equipment shall be clean. (114115 (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 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)

AT LEAST ONE EMPLOYEE SHALL BE FOOD SAFETY CERTIFIED WITHIN 30 DAYS.
FOOD PREPARATION SINK WAS INSTALLED WITHOUT SUBMITTING PLANS. THE PIPE NEEDS TO SLOPE AT AN ANGLE TO THE FLOOR SINK WITH A ONE INCH GAP BETWEEN THE PIPE AND FLOOR SINK.
NO COVER OVER LIGHTS ABOVE THE WALK IN REFRIGERATOR.
NO MOP HANGER INSTALLED AT THE MOP SINK. MOP SINK IS HEAVILY SOILED.
NO SANITIZER TEST STRIP. OBTAIN CHLORINE SANITIZER TEST STRIP.
OBSERVE EMPLOYEE WASH UTENSILS WITHOUT SANITIZING.
OLD FOOD DEBRIS OBSERVED ON METRO RACK IN WALK IN REFRIGERATOR AND FOOD PREPARATION RACK.
ONE DOOR REFRIGERATOR BY THE COOK LINE IS TEMPING AT 50F.
SOUP (BROTH) COOLED FROM NIGHT BEFORE MEASURED AT 45F.
THE SB180 PLACARD IS OBSTRUCTED BEHIND THE PEANUTS IN FRAME.

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

Cuisines:

Afghan African American Argentinian Asian Austrian Bagels Bakery Barbecue Bolivian Brazilian Breakfast & Brunch Buffet Burgers Cajun & Creole California Caribbean Chicken Chilean Chinese Coffee Colombian Cuban Delicatessen Desserts & Ice Cream Dim Sum Diner Dominican Donuts Eastern European Ecuadorian El Salvadoran English & Irish Ethiopian & Eritrean European Fast Food Filipino Floribbean French Frozen Yogurt Gastropub German Greek Guatemalan Hawaiian Honduran Hot Dogs & Sausages Indian Indonesian International Italian Jamaican Japanese Korean Kosher Latin American Mediterranean Mexican Middle Eastern Modern American Moroccan Nicaraguan Noodle Shop Nuevo Latino Organic Pakistani Peruvian Pizza Portuguese Pub Food Puerto Rican Russian Salad Sandwiches & Subs Seafood Smoothies Soup Southern & Soul Southwestern Spanish Steakhouse Sushi Tacos Tapas Tea Teriyaki Tex-Mex Thai Turkish Uruguayan Vegetarian Venezuelan Vietnamese Wine Bar

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