SHANGHAI DELIGHT, 218 Barber Court, Milpitas, CA 95035 - Restaurant inspection findings and violations

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Business Info

Restaurant: SHANGHAI DELIGHT
Address: 218 Barber Court, Milpitas, CA 95035
Type: Restaurant 0-5 Employees
Total inspections: 17
Last inspection: Jun 25, 2013
Score
(the higher the better)
84
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • No rodents, insects, birds, or animals
Complaint Inspection Feb 16, 2010 99
  • No rodents, insects, birds, or animals
Enforcement Action Feb 18, 2010 95
No violation noted during this evaluation. Complaint-follow-up Feb 18, 2010 100
No violation noted during this evaluation. Enforcement Action Feb 21, 2010 100
  • No rodents, insects, birds, or animals
Complaint-follow-up Feb 21, 2010 95
No violation noted during this evaluation. Complaint-follow-up Feb 24, 2010 100
  • Approved thawing methods used, frozen food
  • 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
  • Hands clean & properly washed gloves used p...
  • Nonfood contact surfaces clean
  • Premises personal/cleaning items vermin-proofing
  • Proper eating, tasting, drinking or tobacco use [multiple violations]
  • Proper hot and cold holding temperatures
Routine Inspection Aug 5, 2010 83
No violation noted during this evaluation. Enforcement Action Aug 5, 2010 100
  • Adequate handwash facilities supplied & acc...
  • Adequate ventilation and lighting designated area
  • Equipment/Utensils - approved installed, clean
Follow-up Inspection Aug 10, 2010 97
  • Adequate handwash facilities supplied & acc...
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food contact surfaces: clean and sanitized
  • Food in good condition, safe and unadultera...
  • Food storage containers identified
  • No rodents, insects, birds, or animals
  • Premises personal/cleaning items vermin-proofing
  • Proper hot and cold holding temperatures
  • Proper hot and cold holding temperatures
  • Toxic substances properly identified, stored, used...
Routine Inspection Mar 10, 2011 80
  • Equipment/Utensils - approved installed, clean
  • Food contact surfaces: clean and sanitized
  • No rodents, insects, birds, or animals
Follow-up Inspection Mar 15, 2011 97
  • Adequate handwash facilities supplied & acc...
  • Adequate ventilation and lighting designated area
  • Approved thawing methods used, frozen food
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Food separated and protected
  • Food storage containers identified
  • Hands clean & properly washed gloves used properly... [multiple violations]
  • No rodents, insects, birds, or animals
  • Person in charge present and performs duties
  • Proper eating, tasting, drinking or tobacco use
  • Thermometers provided and accurate
  • Wiping cloths: properly used and stored
Routine Inspection Feb 10, 2012 86
  • Adequate ventilation and lighting designated area
  • Approved thawing methods used, frozen food
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Food separated and protected
  • Warewashing facilities: installed, maintained, use...
  • Wiping cloths: properly used and stored
Follow-up Inspection Feb 17, 2012 93
No violation noted during this evaluation. Follow-up Inspection Mar 21, 2012 100
  • Adequate handwash facilities supplied & acc...
  • Adequate handwash facilities supplied & accessible...
  • Approved thawing methods used, frozen food
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food contact surfaces: clean and sanitized
  • Food in good condition, safe and unadultera...
  • Food separated and protected
  • Hands clean & properly washed gloves used p...
  • Hands clean & properly washed gloves used properly...
  • Nonfood contact surfaces clean
  • Permits Available
  • Plumbing-proper backflow devices
  • Proper hot and cold holding temperatures
  • Sewage and wastewater properly disposed
  • Wiping cloths: properly used and stored
Routine Inspection Jan 21, 2013 84
No violation noted during this evaluation. Enforcement Action Jan 21, 2013 100
  • Equipment, utensils - Unapproved, unclean, not in good repair, inadequate capacity
  • Equipment, utensils, linens: Improper storage and use
  • Food contact surfaces unclean and unsanitized
  • Food not separated and unprotected
  • Food storage containers are not identified
  • Garbage and refuse improperly disposed
  • Hands not clean/improperly washed/gloves not used properly [multiple violations]
  • Improper hot and cold holding temperatures
  • Inadequate floors, walls, ceilings: built, maintained, clean
  • Inadequate ventilation and lighting in designated area
  • Nonfood contact surfaces not clean
  • Observed rodents, insects, birds, or animals
  • Permits not available
  • Unapproved thawing methods used; frozen food
  • Wiping cloths: improperly used and stored
Routine Inspection Jun 25, 2013 84

Violation descriptions and comments

Feb 16, 2010

Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)

Feb 18, 2010

Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)

Feb 21, 2010

Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)

Aug 5, 2010

No employees shall eat, drink, or smoke in any work area. (113977)
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 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)
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)
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
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)

Aug 10, 2010

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 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))
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)

Mar 10, 2011

All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
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)
Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254(c), 114254.3,)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1, 114254.2)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))

Mar 15, 2011

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 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)

Feb 10, 2012

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 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))
No employees shall eat, drink, or smoke in any work area. (113977)
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))
A person in charge shall be present at the food facility during all hours of operation. (113945-113945.1, 113984.1, 114075)
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))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 °F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))

Feb 17, 2012

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)
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)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
All 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)
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))

Jan 21, 2013

Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254(c), 114254.3,)
Food shall be 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))
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
All 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 liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
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)
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)
A food facility shall not be open for business without a valid permit. (114067(b) & (c), 114381 (a), 114381.2, 114387)
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))

Jun 25, 2013

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 food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
All food waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7, 114245.8)
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)
A food facility shall not be open for business without a valid permit. (114067(b) & (c), 114381 (a), 114381.2, 114387)
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
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))
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)
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))

DUMPSTER LID IS OPEN.
DUMPSTER HAS TRASH INSIDE THAT IS NOT BAGGED. DUMPSTER LID IS OPEN.
DUMPSTER HAS TRASH INSIDE THAT IS NOT BAGGED. DUMPSTER LID IS OPEN.
DUMPSTER HAS TRASH INSIDE THAT IS NOT BAGGED. DUMPSTER LID IS OPEN.
DUMPSTER HAS TRASH INSIDE THAT IS NOT BAGGED. DUMPSTER LID IS OPEN.
DUMPSTER HAS TRASH INSIDE THAT IS NOT BAGGED. DUMPSTER LID IS OPEN.
DUMPSTER HAS TRASH INSIDE THAT IS NOT BAGGED. DUMPSTER LID IS OPEN.
DUMPSTER HAS TRASH INSIDE THAT IS NOT BAGGED. DUMPSTER LID IS OPEN.
DUMPSTER HAS TRASH INSIDE THAT IS NOT BAGGED. DUMPSTER LID IS OPEN.
DUMPSTER HAS TRASH INSIDE THAT IS NOT BAGGED. DUMPSTER LID IS OPEN.
DUMPSTER HAS TRASH INSIDE THAT IS NOT BAGGED. DUMPSTER LID IS OPEN.
DUMPSTER HAS TRASH INSIDE THAT IS NOT BAGGED. DUMPSTER LID IS OPEN.
DUMPSTER HAS TRASH INSIDE THAT IS NOT BAGGED. DUMPSTER LID IS OPEN.
DUMPSTER HAS TRASH INSIDE THAT IS NOT BAGGED. DUMPSTER LID IS OPEN.
DUMPSTER HAS TRASH INSIDE THAT IS NOT BAGGED. DUMPSTER LID IS OPEN.
DUMPSTER HAS TRASH INSIDE THAT IS NOT BAGGED. DUMPSTER LID IS OPEN.
DUMPSTER HAS TRASH INSIDE THAT IS NOT BAGGED. DUMPSTER LID IS OPEN.
DUMPSTER HAS TRASH INSIDE THAT IS NOT BAGGED. DUMPSTER LID IS OPEN.
DUMPSTER HAS TRASH INSIDE THAT IS NOT BAGGED. DUMPSTER LID IS OPEN.
DUMPSTER HAS TRASH INSIDE THAT IS NOT BAGGED. DUMPSTER LID IS OPEN.
DUMPSTER HAS TRASH INSIDE THAT IS NOT BAGGED. DUMPSTER LID IS OPEN.
DUMPSTER HAS TRASH INSIDE THAT IS NOT BAGGED. DUMPSTER LID IS OPEN.
DUMPSTER HAS TRASH INSIDE THAT IS NOT BAGGED. DUMPSTER LID IS OPEN.
DUMPSTER HAS TRASH INSIDE THAT IS NOT BAGGED. DUMPSTER LID IS OPEN.
DUMPSTER HAS TRASH INSIDE THAT IS NOT BAGGED. DUMPSTER LID IS OPEN.
DUMPSTER HAS TRASH INSIDE THAT IS NOT BAGGED. DUMPSTER LID IS OPEN.
DUMPSTER HAS TRASH INSIDE THAT IS NOT BAGGED. DUMPSTER LID IS OPEN.
DUMPSTER HAS TRASH INSIDE THAT IS NOT BAGGED. DUMPSTER LID IS OPEN.
DUMPSTER HAS TRASH INSIDE THAT IS NOT BAGGED. DUMPSTER LID IS OPEN.
DUMPSTER HAS TRASH INSIDE THAT IS NOT BAGGED.
FLOORS IN KITCHEN AND DRY STORAGE HAVE AN ACCUMULATION OF GRIME AND FOOD DEBRIS.
ICE MACHINE HAS BLACK SUBSTANCE ON BACK CORNER.
OBSERVED PLATES USED TO PORTION FOOD SOILED WITH FOOD.
CUTTING BOARDS ARE ON FLOOR AT HOT HOLDING AREA AND AT COOK LINE. ICE MACHINE HAS BLACK SUBSTANCE ON BACK CORNER.
OBSERVED PLATES USED TO PORTION FOOD SOILED WITH FOOD.
CUTTING BOARDS ARE ON FLOOR AT HOT HOLDING AREA AND AT COOK LINE. ICE MACHINE HAS BLACK SUBSTANCE ON BACK CORNER.
OBSERVED PLATES USED TO PORTION FOOD SOILED WITH FOOD.
CUTTING BOARDS ARE ON FLOOR AT HOT HOLDING AREA AND AT COOK LINE. ICE MACHINE HAS BLACK SUBSTANCE ON BACK CORNER.
OBSERVED PLATES USED TO PORTION FOOD SOILED WITH FOOD.
CUTTING BOARDS ARE ON FLOOR AT HOT HOLDING AREA AND AT COOK LINE. ICE MACHINE HAS BLACK SUBSTANCE ON BACK CORNER.
OBSERVED PLATES USED TO PORTION FOOD SOILED WITH FOOD.
CUTTING BOARDS ARE ON FLOOR AT HOT HOLDING AREA AND AT COOK LINE. ICE MACHINE HAS BLACK SUBSTANCE ON BACK CORNER.
OBSERVED PLATES USED TO PORTION FOOD SOILED WITH FOOD.
CUTTING BOARDS ARE ON FLOOR AT HOT HOLDING AREA AND AT COOK LINE. ICE MACHINE HAS BLACK SUBSTANCE ON BACK CORNER.
OBSERVED PLATES USED TO PORTION FOOD SOILED WITH FOOD.
CUTTING BOARDS ARE ON FLOOR AT HOT HOLDING AREA AND AT COOK LINE. ICE MACHINE HAS BLACK SUBSTANCE ON BACK CORNER.
OBSERVED PLATES USED TO PORTION FOOD SOILED WITH FOOD.
CUTTING BOARDS ARE ON FLOOR AT HOT HOLDING AREA AND AT COOK LINE. ICE MACHINE HAS BLACK SUBSTANCE ON BACK CORNER.
OBSERVED PLATES USED TO PORTION FOOD SOILED WITH FOOD.
CUTTING BOARDS ARE ON FLOOR AT HOT HOLDING AREA AND AT COOK LINE. ICE MACHINE HAS BLACK SUBSTANCE ON BACK CORNER.
OBSERVED PLATES USED TO PORTION FOOD SOILED WITH FOOD.
CUTTING BOARDS ARE ON FLOOR AT HOT HOLDING AREA AND AT COOK LINE. ICE MACHINE HAS BLACK SUBSTANCE ON BACK CORNER.
OBSERVED PLATES USED TO PORTION FOOD SOILED WITH FOOD.
CUTTING BOARDS ARE ON FLOOR AT HOT HOLDING AREA AND AT COOK LINE. ICE MACHINE HAS BLACK SUBSTANCE ON BACK CORNER.
OBSERVED PLATES USED TO PORTION FOOD SOILED WITH FOOD.
CUTTING BOARDS ARE ON FLOOR AT HOT HOLDING AREA AND AT COOK LINE. ICE MACHINE HAS BLACK SUBSTANCE ON BACK CORNER.
OBSERVED PLATES USED TO PORTION FOOD SOILED WITH FOOD.
CUTTING BOARDS ARE ON FLOOR AT HOT HOLDING AREA AND AT COOK LINE. ICE MACHINE HAS BLACK SUBSTANCE ON BACK CORNER.
OBSERVED PLATES USED TO PORTION FOOD SOILED WITH FOOD.
CUTTING BOARDS ARE ON FLOOR AT HOT HOLDING AREA AND AT COOK LINE. ICE MACHINE HAS BLACK SUBSTANCE ON BACK CORNER.
OBSERVED PLATES USED TO PORTION FOOD SOILED WITH FOOD.
CUTTING BOARDS ARE ON FLOOR AT HOT HOLDING AREA AND AT COOK LINE. ICE MACHINE HAS BLACK SUBSTANCE ON BACK CORNER.
OBSERVED PLATES USED TO PORTION FOOD SOILED WITH FOOD.
CUTTING BOARDS ARE ON FLOOR AT HOT HOLDING AREA AND AT COOK LINE. ICE MACHINE HAS BLACK SUBSTANCE ON BACK CORNER.
OBSERVED PLATES USED TO PORTION FOOD SOILED WITH FOOD.
CUTTING BOARDS ARE ON FLOOR AT HOT HOLDING AREA AND AT COOK LINE. ICE MACHINE HAS BLACK SUBSTANCE ON BACK CORNER.
OBSERVED PLATES USED TO PORTION FOOD SOILED WITH FOOD.
CUTTING BOARDS ARE ON FLOOR AT HOT HOLDING AREA AND AT COOK LINE. ICE MACHINE HAS BLACK SUBSTANCE ON BACK CORNER.
OBSERVED PLATES USED TO PORTION FOOD SOILED WITH FOOD.
CUTTING BOARDS ARE ON FLOOR AT HOT HOLDING AREA AND AT COOK LINE. ICE MACHINE HAS BLACK SUBSTANCE ON BACK CORNER.
OBSERVED PLATES USED TO PORTION FOOD SOILED WITH FOOD.
CUTTING BOARDS ARE ON FLOOR AT HOT HOLDING AREA AND AT COOK LINE. ICE MACHINE HAS BLACK SUBSTANCE ON BACK CORNER.
OBSERVED PLATES USED TO PORTION FOOD SOILED WITH FOOD.
CUTTING BOARDS ARE ON FLOOR AT HOT HOLDING AREA AND AT COOK LINE. ICE MACHINE HAS BLACK SUBSTANCE ON BACK CORNER.
OBSERVED PLATES USED TO PORTION FOOD SOILED WITH FOOD.
CUTTING BOARDS ARE ON FLOOR AT HOT HOLDING AREA AND AT COOK LINE. ICE MACHINE HAS BLACK SUBSTANCE ON BACK CORNER.
OBSERVED PLATES USED TO PORTION FOOD SOILED WITH FOOD.
CUTTING BOARDS ARE ON FLOOR AT HOT HOLDING AREA AND AT COOK LINE. ICE MACHINE HAS BLACK SUBSTANCE ON BACK CORNER.
OBSERVED PLATES USED TO PORTION FOOD SOILED WITH FOOD.
CUTTING BOARDS ARE ON FLOOR AT HOT HOLDING AREA AND AT COOK LINE. ICE MACHINE HAS BLACK SUBSTANCE ON BACK CORNER.
OBSERVED PLATES USED TO PORTION FOOD SOILED WITH FOOD.
CUTTING BOARDS ARE ON FLOOR AT HOT HOLDING AREA AND AT COOK LINE. ICE MACHINE HAS BLACK SUBSTANCE ON BACK CORNER.
OBSERVED PLATES USED TO PORTION FOOD SOILED WITH FOOD.
CUTTING BOARDS ARE ON FLOOR AT HOT HOLDING AREA AND AT COOK LINE. ICE MACHINE HAS BLACK SUBSTANCE ON BACK CORNER.
OBSERVED PLATES USED TO PORTION FOOD SOILED WITH FOOD.
CUTTING BOARDS ARE ON FLOOR AT HOT HOLDING AREA AND AT COOK LINE. ICE MACHINE HAS BLACK SUBSTANCE ON BACK CORNER.
OBSERVED PLATES USED TO PORTION FOOD SOILED WITH FOOD.
CUTTING BOARDS ARE ON FLOOR AT HOT HOLDING AREA AND AT COOK LINE. ICE MACHINE HAS BLACK SUBSTANCE ON BACK CORNER.
OBSERVED PLATES USED TO PORTION FOOD SOILED WITH FOOD.
CUTTING BOARDS ARE ON FLOOR AT HOT HOLDING AREA AND AT COOK LINE. ICE MACHINE HAS BLACK SUBSTANCE ON BACK CORNER.
OBSERVED PLATES USED TO PORTION FOOD SOILED WITH FOOD.
CUTTING BOARDS ARE ON FLOOR AT HOT HOLDING AREA AND AT COOK LINE.
LIDS TO BULK FOOD CONTAINERS ARE NOT APPROVED.
OBSERVED OPEN BAGS OF DRY BULK FOOD STORED IN DRY STORAGE AREA. LIDS TO BULK FOOD CONTAINERS ARE NOT APPROVED.
OBSERVED OPEN BAGS OF DRY BULK FOOD STORED IN DRY STORAGE AREA. LIDS TO BULK FOOD CONTAINERS ARE NOT APPROVED.
OBSERVED OPEN BAGS OF DRY BULK FOOD STORED IN DRY STORAGE AREA. LIDS TO BULK FOOD CONTAINERS ARE NOT APPROVED.
OBSERVED OPEN BAGS OF DRY BULK FOOD STORED IN DRY STORAGE AREA. LIDS TO BULK FOOD CONTAINERS ARE NOT APPROVED.
OBSERVED OPEN BAGS OF DRY BULK FOOD STORED IN DRY STORAGE AREA. LIDS TO BULK FOOD CONTAINERS ARE NOT APPROVED.
OBSERVED OPEN BAGS OF DRY BULK FOOD STORED IN DRY STORAGE AREA. LIDS TO BULK FOOD CONTAINERS ARE NOT APPROVED.
OBSERVED OPEN BAGS OF DRY BULK FOOD STORED IN DRY STORAGE AREA. LIDS TO BULK FOOD CONTAINERS ARE NOT APPROVED.
OBSERVED OPEN BAGS OF DRY BULK FOOD STORED IN DRY STORAGE AREA. LIDS TO BULK FOOD CONTAINERS ARE NOT APPROVED.
OBSERVED OPEN BAGS OF DRY BULK FOOD STORED IN DRY STORAGE AREA. LIDS TO BULK FOOD CONTAINERS ARE NOT APPROVED.
OBSERVED OPEN BAGS OF DRY BULK FOOD STORED IN DRY STORAGE AREA. LIDS TO BULK FOOD CONTAINERS ARE NOT APPROVED.
OBSERVED OPEN BAGS OF DRY BULK FOOD STORED IN DRY STORAGE AREA. LIDS TO BULK FOOD CONTAINERS ARE NOT APPROVED.
OBSERVED OPEN BAGS OF DRY BULK FOOD STORED IN DRY STORAGE AREA. LIDS TO BULK FOOD CONTAINERS ARE NOT APPROVED.
OBSERVED OPEN BAGS OF DRY BULK FOOD STORED IN DRY STORAGE AREA. LIDS TO BULK FOOD CONTAINERS ARE NOT APPROVED.
OBSERVED OPEN BAGS OF DRY BULK FOOD STORED IN DRY STORAGE AREA. LIDS TO BULK FOOD CONTAINERS ARE NOT APPROVED.
OBSERVED OPEN BAGS OF DRY BULK FOOD STORED IN DRY STORAGE AREA. LIDS TO BULK FOOD CONTAINERS ARE NOT APPROVED.
OBSERVED OPEN BAGS OF DRY BULK FOOD STORED IN DRY STORAGE AREA. LIDS TO BULK FOOD CONTAINERS ARE NOT APPROVED.
OBSERVED OPEN BAGS OF DRY BULK FOOD STORED IN DRY STORAGE AREA. LIDS TO BULK FOOD CONTAINERS ARE NOT APPROVED.
OBSERVED OPEN BAGS OF DRY BULK FOOD STORED IN DRY STORAGE AREA. LIDS TO BULK FOOD CONTAINERS ARE NOT APPROVED.
OBSERVED OPEN BAGS OF DRY BULK FOOD STORED IN DRY STORAGE AREA. LIDS TO BULK FOOD CONTAINERS ARE NOT APPROVED.
OBSERVED OPEN BAGS OF DRY BULK FOOD STORED IN DRY STORAGE AREA. LIDS TO BULK FOOD CONTAINERS ARE NOT APPROVED.
OBSERVED OPEN BAGS OF DRY BULK FOOD STORED IN DRY STORAGE AREA. LIDS TO BULK FOOD CONTAINERS ARE NOT APPROVED.
OBSERVED OPEN BAGS OF DRY BULK FOOD STORED IN DRY STORAGE AREA. LIDS TO BULK FOOD CONTAINERS ARE NOT APPROVED.
OBSERVED OPEN BAGS OF DRY BULK FOOD STORED IN DRY STORAGE AREA. LIDS TO BULK FOOD CONTAINERS ARE NOT APPROVED.
OBSERVED OPEN BAGS OF DRY BULK FOOD STORED IN DRY STORAGE AREA. LIDS TO BULK FOOD CONTAINERS ARE NOT APPROVED.
OBSERVED OPEN BAGS OF DRY BULK FOOD STORED IN DRY STORAGE AREA. LIDS TO BULK FOOD CONTAINERS ARE NOT APPROVED.
OBSERVED OPEN BAGS OF DRY BULK FOOD STORED IN DRY STORAGE AREA. LIDS TO BULK FOOD CONTAINERS ARE NOT APPROVED.
OBSERVED OPEN BAGS OF DRY BULK FOOD STORED IN DRY STORAGE AREA. LIDS TO BULK FOOD CONTAINERS ARE NOT APPROVED.
OBSERVED OPEN BAGS OF DRY BULK FOOD STORED IN DRY STORAGE AREA. LIDS TO BULK FOOD CONTAINERS ARE NOT APPROVED.
OBSERVED OPEN BAGS OF DRY BULK FOOD STORED IN DRY STORAGE AREA.
OBSERVED 3-COMP SINK USED TO THAW FOOD.
BOWLS ARE BEING USED AS SCOOPS FOR DRY BULK FOODS. OBSERVED 3-COMP SINK USED TO THAW FOOD.
BOWLS ARE BEING USED AS SCOOPS FOR DRY BULK FOODS. OBSERVED 3-COMP SINK USED TO THAW FOOD.
BOWLS ARE BEING USED AS SCOOPS FOR DRY BULK FOODS. OBSERVED 3-COMP SINK USED TO THAW FOOD.
BOWLS ARE BEING USED AS SCOOPS FOR DRY BULK FOODS. OBSERVED 3-COMP SINK USED TO THAW FOOD.
BOWLS ARE BEING USED AS SCOOPS FOR DRY BULK FOODS. OBSERVED 3-COMP SINK USED TO THAW FOOD.
BOWLS ARE BEING USED AS SCOOPS FOR DRY BULK FOODS. OBSERVED 3-COMP SINK USED TO THAW FOOD.
BOWLS ARE BEING USED AS SCOOPS FOR DRY BULK FOODS. OBSERVED 3-COMP SINK USED TO THAW FOOD.
BOWLS ARE BEING USED AS SCOOPS FOR DRY BULK FOODS. OBSERVED 3-COMP SINK USED TO THAW FOOD.
BOWLS ARE BEING USED AS SCOOPS FOR DRY BULK FOODS. OBSERVED 3-COMP SINK USED TO THAW FOOD.
BOWLS ARE BEING USED AS SCOOPS FOR DRY BULK FOODS. OBSERVED 3-COMP SINK USED TO THAW FOOD.
BOWLS ARE BEING USED AS SCOOPS FOR DRY BULK FOODS. OBSERVED 3-COMP SINK USED TO THAW FOOD.
BOWLS ARE BEING USED AS SCOOPS FOR DRY BULK FOODS. OBSERVED 3-COMP SINK USED TO THAW FOOD.
BOWLS ARE BEING USED AS SCOOPS FOR DRY BULK FOODS. OBSERVED 3-COMP SINK USED TO THAW FOOD.
BOWLS ARE BEING USED AS SCOOPS FOR DRY BULK FOODS. OBSERVED 3-COMP SINK USED TO THAW FOOD.
BOWLS ARE BEING USED AS SCOOPS FOR DRY BULK FOODS. OBSERVED 3-COMP SINK USED TO THAW FOOD.
BOWLS ARE BEING USED AS SCOOPS FOR DRY BULK FOODS. OBSERVED 3-COMP SINK USED TO THAW FOOD.
BOWLS ARE BEING USED AS SCOOPS FOR DRY BULK FOODS. OBSERVED 3-COMP SINK USED TO THAW FOOD.
BOWLS ARE BEING USED AS SCOOPS FOR DRY BULK FOODS. OBSERVED 3-COMP SINK USED TO THAW FOOD.
BOWLS ARE BEING USED AS SCOOPS FOR DRY BULK FOODS. OBSERVED 3-COMP SINK USED TO THAW FOOD.
BOWLS ARE BEING USED AS SCOOPS FOR DRY BULK FOODS. OBSERVED 3-COMP SINK USED TO THAW FOOD.
BOWLS ARE BEING USED AS SCOOPS FOR DRY BULK FOODS. OBSERVED 3-COMP SINK USED TO THAW FOOD.
BOWLS ARE BEING USED AS SCOOPS FOR DRY BULK FOODS. OBSERVED 3-COMP SINK USED TO THAW FOOD.
BOWLS ARE BEING USED AS SCOOPS FOR DRY BULK FOODS. OBSERVED 3-COMP SINK USED TO THAW FOOD.
BOWLS ARE BEING USED AS SCOOPS FOR DRY BULK FOODS. OBSERVED 3-COMP SINK USED TO THAW FOOD.
BOWLS ARE BEING USED AS SCOOPS FOR DRY BULK FOODS. OBSERVED 3-COMP SINK USED TO THAW FOOD.
BOWLS ARE BEING USED AS SCOOPS FOR DRY BULK FOODS. OBSERVED 3-COMP SINK USED TO THAW FOOD.
BOWLS ARE BEING USED AS SCOOPS FOR DRY BULK FOODS. OBSERVED 3-COMP SINK USED TO THAW FOOD.
BOWLS ARE BEING USED AS SCOOPS FOR DRY BULK FOODS. OBSERVED 3-COMP SINK USED TO THAW FOOD.
BOWLS ARE BEING USED AS SCOOPS FOR DRY BULK FOODS.
OBSERVED ACCUMULATION OF GREASE ON HOOD FILTERS.
OBSERVED CLOTH USED AS LINER FOR BASKETS USED TO STORE UTENSILS.
RICE COOKER IN HOT HOLDING AREA IS GAS POWERED AND NOT UNDER A HOOD.
RICE SCOOPS HAS FOOD DEBRIS ON IT. OBSERVED CLOTH USED AS LINER FOR BASKETS USED TO STORE UTENSILS.
RICE COOKER IN HOT HOLDING AREA IS GAS POWERED AND NOT UNDER A HOOD.
RICE SCOOPS HAS FOOD DEBRIS ON IT. OBSERVED CLOTH USED AS LINER FOR BASKETS USED TO STORE UTENSILS.
RICE COOKER IN HOT HOLDING AREA IS GAS POWERED AND NOT UNDER A HOOD.
RICE SCOOPS HAS FOOD DEBRIS ON IT. OBSERVED CLOTH USED AS LINER FOR BASKETS USED TO STORE UTENSILS.
RICE COOKER IN HOT HOLDING AREA IS GAS POWERED AND NOT UNDER A HOOD.
RICE SCOOPS HAS FOOD DEBRIS ON IT. OBSERVED CLOTH USED AS LINER FOR BASKETS USED TO STORE UTENSILS.
RICE COOKER IN HOT HOLDING AREA IS GAS POWERED AND NOT UNDER A HOOD.
RICE SCOOPS HAS FOOD DEBRIS ON IT. OBSERVED CLOTH USED AS LINER FOR BASKETS USED TO STORE UTENSILS.
RICE COOKER IN HOT HOLDING AREA IS GAS POWERED AND NOT UNDER A HOOD.
RICE SCOOPS HAS FOOD DEBRIS ON IT. OBSERVED CLOTH USED AS LINER FOR BASKETS USED TO STORE UTENSILS.
RICE COOKER IN HOT HOLDING AREA IS GAS POWERED AND NOT UNDER A HOOD.
RICE SCOOPS HAS FOOD DEBRIS ON IT. OBSERVED CLOTH USED AS LINER FOR BASKETS USED TO STORE UTENSILS.
RICE COOKER IN HOT HOLDING AREA IS GAS POWERED AND NOT UNDER A HOOD.
RICE SCOOPS HAS FOOD DEBRIS ON IT. OBSERVED CLOTH USED AS LINER FOR BASKETS USED TO STORE UTENSILS.
RICE COOKER IN HOT HOLDING AREA IS GAS POWERED AND NOT UNDER A HOOD.
RICE SCOOPS HAS FOOD DEBRIS ON IT. OBSERVED CLOTH USED AS LINER FOR BASKETS USED TO STORE UTENSILS.
RICE COOKER IN HOT HOLDING AREA IS GAS POWERED AND NOT UNDER A HOOD.
RICE SCOOPS HAS FOOD DEBRIS ON IT. OBSERVED CLOTH USED AS LINER FOR BASKETS USED TO STORE UTENSILS.
RICE COOKER IN HOT HOLDING AREA IS GAS POWERED AND NOT UNDER A HOOD.
RICE SCOOPS HAS FOOD DEBRIS ON IT. OBSERVED CLOTH USED AS LINER FOR BASKETS USED TO STORE UTENSILS.
RICE COOKER IN HOT HOLDING AREA IS GAS POWERED AND NOT UNDER A HOOD.
RICE SCOOPS HAS FOOD DEBRIS ON IT. OBSERVED CLOTH USED AS LINER FOR BASKETS USED TO STORE UTENSILS.
RICE COOKER IN HOT HOLDING AREA IS GAS POWERED AND NOT UNDER A HOOD.
RICE SCOOPS HAS FOOD DEBRIS ON IT. OBSERVED CLOTH USED AS LINER FOR BASKETS USED TO STORE UTENSILS.
RICE COOKER IN HOT HOLDING AREA IS GAS POWERED AND NOT UNDER A HOOD.
RICE SCOOPS HAS FOOD DEBRIS ON IT. OBSERVED CLOTH USED AS LINER FOR BASKETS USED TO STORE UTENSILS.
RICE COOKER IN HOT HOLDING AREA IS GAS POWERED AND NOT UNDER A HOOD.
RICE SCOOPS HAS FOOD DEBRIS ON IT. OBSERVED CLOTH USED AS LINER FOR BASKETS USED TO STORE UTENSILS.
RICE COOKER IN HOT HOLDING AREA IS GAS POWERED AND NOT UNDER A HOOD.
RICE SCOOPS HAS FOOD DEBRIS ON IT. OBSERVED CLOTH USED AS LINER FOR BASKETS USED TO STORE UTENSILS.
RICE COOKER IN HOT HOLDING AREA IS GAS POWERED AND NOT UNDER A HOOD.
RICE SCOOPS HAS FOOD DEBRIS ON IT. OBSERVED CLOTH USED AS LINER FOR BASKETS USED TO STORE UTENSILS.
RICE COOKER IN HOT HOLDING AREA IS GAS POWERED AND NOT UNDER A HOOD.
RICE SCOOPS HAS FOOD DEBRIS ON IT. OBSERVED CLOTH USED AS LINER FOR BASKETS USED TO STORE UTENSILS.
RICE COOKER IN HOT HOLDING AREA IS GAS POWERED AND NOT UNDER A HOOD.
RICE SCOOPS HAS FOOD DEBRIS ON IT. OBSERVED CLOTH USED AS LINER FOR BASKETS USED TO STORE UTENSILS.
RICE COOKER IN HOT HOLDING AREA IS GAS POWERED AND NOT UNDER A HOOD.
RICE SCOOPS HAS FOOD DEBRIS ON IT. OBSERVED CLOTH USED AS LINER FOR BASKETS USED TO STORE UTENSILS.
RICE COOKER IN HOT HOLDING AREA IS GAS POWERED AND NOT UNDER A HOOD.
RICE SCOOPS HAS FOOD DEBRIS ON IT. OBSERVED CLOTH USED AS LINER FOR BASKETS USED TO STORE UTENSILS.
RICE COOKER IN HOT HOLDING AREA IS GAS POWERED AND NOT UNDER A HOOD.
RICE SCOOPS HAS FOOD DEBRIS ON IT. OBSERVED CLOTH USED AS LINER FOR BASKETS USED TO STORE UTENSILS.
RICE COOKER IN HOT HOLDING AREA IS GAS POWERED AND NOT UNDER A HOOD.
RICE SCOOPS HAS FOOD DEBRIS ON IT. OBSERVED CLOTH USED AS LINER FOR BASKETS USED TO STORE UTENSILS.
RICE COOKER IN HOT HOLDING AREA IS GAS POWERED AND NOT UNDER A HOOD.
RICE SCOOPS HAS FOOD DEBRIS ON IT. OBSERVED CLOTH USED AS LINER FOR BASKETS USED TO STORE UTENSILS.
RICE COOKER IN HOT HOLDING AREA IS GAS POWERED AND NOT UNDER A HOOD.
RICE SCOOPS HAS FOOD DEBRIS ON IT. OBSERVED CLOTH USED AS LINER FOR BASKETS USED TO STORE UTENSILS.
RICE COOKER IN HOT HOLDING AREA IS GAS POWERED AND NOT UNDER A HOOD.
RICE SCOOPS HAS FOOD DEBRIS ON IT. OBSERVED CLOTH USED AS LINER FOR BASKETS USED TO STORE UTENSILS.
RICE COOKER IN HOT HOLDING AREA IS GAS POWERED AND NOT UNDER A HOOD.
RICE SCOOPS HAS FOOD DEBRIS ON IT. OBSERVED CLOTH USED AS LINER FOR BASKETS USED TO STORE UTENSILS.
RICE COOKER IN HOT HOLDING AREA IS GAS POWERED AND NOT UNDER A HOOD.
RICE SCOOPS HAS FOOD DEBRIS ON IT. OBSERVED CLOTH USED AS LINER FOR BASKETS USED TO STORE UTENSILS.
RICE COOKER IN HOT HOLDING AREA IS GAS POWERED AND NOT UNDER A HOOD.
RICE SCOOPS HAS FOOD DEBRIS ON IT.
OBSERVED EMPLOYEE WASH CONTAINER AND THEN PROCEED TO WASH PREPARE FOOD WITHOUT WASHING HANDS. EMPLOYEE WAS TOLD TO WASH HANDS AND PRECEDED TO USE 3-COMP SINK TO WAS HANDS.
OBSERVED EMPLOYEE WASH HANDS WITH GLOVE AND MUST WASH BARE HANDS WITH SOAP AND WATER AND THEN PUT GLOVES ON. OBSERVED EMPLOYEE WASH CONTAINER AND THEN PROCEED TO WASH PREPARE FOOD WITHOUT WASHING HANDS. EMPLOYEE WAS TOLD TO WASH HANDS AND PRECEDED TO USE 3-COMP SINK TO WAS HANDS.
OBSERVED EMPLOYEE WASH HANDS WITH GLOVE AND MUST WASH BARE HANDS WITH SOAP AND WATER AND THEN PUT GLOVES ON. OBSERVED EMPLOYEE WASH CONTAINER AND THEN PROCEED TO WASH PREPARE FOOD WITHOUT WASHING HANDS. EMPLOYEE WAS TOLD TO WASH HANDS AND PRECEDED TO USE 3-COMP SINK TO WAS HANDS.
OBSERVED EMPLOYEE WASH HANDS WITH GLOVE AND MUST WASH BARE HANDS WITH SOAP AND WATER AND THEN PUT GLOVES ON. OBSERVED EMPLOYEE WASH CONTAINER AND THEN PROCEED TO WASH PREPARE FOOD WITHOUT WASHING HANDS. EMPLOYEE WAS TOLD TO WASH HANDS AND PRECEDED TO USE 3-COMP SINK TO WAS HANDS.
OBSERVED EMPLOYEE WASH HANDS WITH GLOVE AND MUST WASH BARE HANDS WITH SOAP AND WATER AND THEN PUT GLOVES ON. OBSERVED EMPLOYEE WASH CONTAINER AND THEN PROCEED TO WASH PREPARE FOOD WITHOUT WASHING HANDS. EMPLOYEE WAS TOLD TO WASH HANDS AND PRECEDED TO USE 3-COMP SINK TO WAS HANDS.
OBSERVED EMPLOYEE WASH HANDS WITH GLOVE AND MUST WASH BARE HANDS WITH SOAP AND WATER AND THEN PUT GLOVES ON. OBSERVED EMPLOYEE WASH CONTAINER AND THEN PROCEED TO WASH PREPARE FOOD WITHOUT WASHING HANDS. EMPLOYEE WAS TOLD TO WASH HANDS AND PRECEDED TO USE 3-COMP SINK TO WAS HANDS.
OBSERVED EMPLOYEE WASH HANDS WITH GLOVE AND MUST WASH BARE HANDS WITH SOAP AND WATER AND THEN PUT GLOVES ON. OBSERVED EMPLOYEE WASH CONTAINER AND THEN PROCEED TO WASH PREPARE FOOD WITHOUT WASHING HANDS. EMPLOYEE WAS TOLD TO WASH HANDS AND PRECEDED TO USE 3-COMP SINK TO WAS HANDS.
OBSERVED EMPLOYEE WASH HANDS WITH GLOVE AND MUST WASH BARE HANDS WITH SOAP AND WATER AND THEN PUT GLOVES ON. OBSERVED EMPLOYEE WASH CONTAINER AND THEN PROCEED TO WASH PREPARE FOOD WITHOUT WASHING HANDS. EMPLOYEE WAS TOLD TO WASH HANDS AND PRECEDED TO USE 3-COMP SINK TO WAS HANDS.
OBSERVED EMPLOYEE WASH HANDS WITH GLOVE AND MUST WASH BARE HANDS WITH SOAP AND WATER AND THEN PUT GLOVES ON. OBSERVED EMPLOYEE WASH CONTAINER AND THEN PROCEED TO WASH PREPARE FOOD WITHOUT WASHING HANDS. EMPLOYEE WAS TOLD TO WASH HANDS AND PRECEDED TO USE 3-COMP SINK TO WAS HANDS.
OBSERVED EMPLOYEE WASH HANDS WITH GLOVE AND MUST WASH BARE HANDS WITH SOAP AND WATER AND THEN PUT GLOVES ON. OBSERVED EMPLOYEE WASH CONTAINER AND THEN PROCEED TO WASH PREPARE FOOD WITHOUT WASHING HANDS. EMPLOYEE WAS TOLD TO WASH HANDS AND PRECEDED TO USE 3-COMP SINK TO WAS HANDS.
OBSERVED EMPLOYEE WASH HANDS WITH GLOVE AND MUST WASH BARE HANDS WITH SOAP AND WATER AND THEN PUT GLOVES ON. OBSERVED EMPLOYEE WASH CONTAINER AND THEN PROCEED TO WASH PREPARE FOOD WITHOUT WASHING HANDS. EMPLOYEE WAS TOLD TO WASH HANDS AND PRECEDED TO USE 3-COMP SINK TO WAS HANDS.
OBSERVED EMPLOYEE WASH HANDS WITH GLOVE AND MUST WASH BARE HANDS WITH SOAP AND WATER AND THEN PUT GLOVES ON. OBSERVED EMPLOYEE WASH CONTAINER AND THEN PROCEED TO WASH PREPARE FOOD WITHOUT WASHING HANDS. EMPLOYEE WAS TOLD TO WASH HANDS AND PRECEDED TO USE 3-COMP SINK TO WAS HANDS.
OBSERVED EMPLOYEE WASH HANDS WITH GLOVE AND MUST WASH BARE HANDS WITH SOAP AND WATER AND THEN PUT GLOVES ON. OBSERVED EMPLOYEE WASH CONTAINER AND THEN PROCEED TO WASH PREPARE FOOD WITHOUT WASHING HANDS. EMPLOYEE WAS TOLD TO WASH HANDS AND PRECEDED TO USE 3-COMP SINK TO WAS HANDS.
OBSERVED EMPLOYEE WASH HANDS WITH GLOVE AND MUST WASH BARE HANDS WITH SOAP AND WATER AND THEN PUT GLOVES ON. OBSERVED EMPLOYEE WASH CONTAINER AND THEN PROCEED TO WASH PREPARE FOOD WITHOUT WASHING HANDS. EMPLOYEE WAS TOLD TO WASH HANDS AND PRECEDED TO USE 3-COMP SINK TO WAS HANDS.
OBSERVED EMPLOYEE WASH HANDS WITH GLOVE AND MUST WASH BARE HANDS WITH SOAP AND WATER AND THEN PUT GLOVES ON. OBSERVED EMPLOYEE WASH CONTAINER AND THEN PROCEED TO WASH PREPARE FOOD WITHOUT WASHING HANDS. EMPLOYEE WAS TOLD TO WASH HANDS AND PRECEDED TO USE 3-COMP SINK TO WAS HANDS.
OBSERVED EMPLOYEE WASH HANDS WITH GLOVE AND MUST WASH BARE HANDS WITH SOAP AND WATER AND THEN PUT GLOVES ON. OBSERVED EMPLOYEE WASH CONTAINER AND THEN PROCEED TO WASH PREPARE FOOD WITHOUT WASHING HANDS. EMPLOYEE WAS TOLD TO WASH HANDS AND PRECEDED TO USE 3-COMP SINK TO WAS HANDS.
OBSERVED EMPLOYEE WASH HANDS WITH GLOVE AND MUST WASH BARE HANDS WITH SOAP AND WATER AND THEN PUT GLOVES ON. OBSERVED EMPLOYEE WASH CONTAINER AND THEN PROCEED TO WASH PREPARE FOOD WITHOUT WASHING HANDS. EMPLOYEE WAS TOLD TO WASH HANDS AND PRECEDED TO USE 3-COMP SINK TO WAS HANDS.
OBSERVED EMPLOYEE WASH HANDS WITH GLOVE AND MUST WASH BARE HANDS WITH SOAP AND WATER AND THEN PUT GLOVES ON. OBSERVED EMPLOYEE WASH CONTAINER AND THEN PROCEED TO WASH PREPARE FOOD WITHOUT WASHING HANDS. EMPLOYEE WAS TOLD TO WASH HANDS AND PRECEDED TO USE 3-COMP SINK TO WAS HANDS.
OBSERVED EMPLOYEE WASH HANDS WITH GLOVE AND MUST WASH BARE HANDS WITH SOAP AND WATER AND THEN PUT GLOVES ON. OBSERVED EMPLOYEE WASH CONTAINER AND THEN PROCEED TO WASH PREPARE FOOD WITHOUT WASHING HANDS. EMPLOYEE WAS TOLD TO WASH HANDS AND PRECEDED TO USE 3-COMP SINK TO WAS HANDS.
OBSERVED EMPLOYEE WASH HANDS WITH GLOVE AND MUST WASH BARE HANDS WITH SOAP AND WATER AND THEN PUT GLOVES ON. OBSERVED EMPLOYEE WASH CONTAINER AND THEN PROCEED TO WASH PREPARE FOOD WITHOUT WASHING HANDS. EMPLOYEE WAS TOLD TO WASH HANDS AND PRECEDED TO USE 3-COMP SINK TO WAS HANDS.
OBSERVED EMPLOYEE WASH HANDS WITH GLOVE AND MUST WASH BARE HANDS WITH SOAP AND WATER AND THEN PUT GLOVES ON. OBSERVED EMPLOYEE WASH CONTAINER AND THEN PROCEED TO WASH PREPARE FOOD WITHOUT WASHING HANDS. EMPLOYEE WAS TOLD TO WASH HANDS AND PRECEDED TO USE 3-COMP SINK TO WAS HANDS.
OBSERVED EMPLOYEE WASH HANDS WITH GLOVE AND MUST WASH BARE HANDS WITH SOAP AND WATER AND THEN PUT GLOVES ON. OBSERVED EMPLOYEE WASH CONTAINER AND THEN PROCEED TO WASH PREPARE FOOD WITHOUT WASHING HANDS. EMPLOYEE WAS TOLD TO WASH HANDS AND PRECEDED TO USE 3-COMP SINK TO WAS HANDS.
OBSERVED EMPLOYEE WASH HANDS WITH GLOVE AND MUST WASH BARE HANDS WITH SOAP AND WATER AND THEN PUT GLOVES ON. OBSERVED EMPLOYEE WASH CONTAINER AND THEN PROCEED TO WASH PREPARE FOOD WITHOUT WASHING HANDS. EMPLOYEE WAS TOLD TO WASH HANDS AND PRECEDED TO USE 3-COMP SINK TO WAS HANDS.
OBSERVED EMPLOYEE WASH HANDS WITH GLOVE AND MUST WASH BARE HANDS WITH SOAP AND WATER AND THEN PUT GLOVES ON. OBSERVED EMPLOYEE WASH CONTAINER AND THEN PROCEED TO WASH PREPARE FOOD WITHOUT WASHING HANDS. EMPLOYEE WAS TOLD TO WASH HANDS AND PRECEDED TO USE 3-COMP SINK TO WAS HANDS.
OBSERVED EMPLOYEE WASH HANDS WITH GLOVE AND MUST WASH BARE HANDS WITH SOAP AND WATER AND THEN PUT GLOVES ON. OBSERVED EMPLOYEE WASH CONTAINER AND THEN PROCEED TO WASH PREPARE FOOD WITHOUT WASHING HANDS. EMPLOYEE WAS TOLD TO WASH HANDS AND PRECEDED TO USE 3-COMP SINK TO WAS HANDS.
OBSERVED EMPLOYEE WASH HANDS WITH GLOVE AND MUST WASH BARE HANDS WITH SOAP AND WATER AND THEN PUT GLOVES ON. OBSERVED EMPLOYEE WASH CONTAINER AND THEN PROCEED TO WASH PREPARE FOOD WITHOUT WASHING HANDS. EMPLOYEE WAS TOLD TO WASH HANDS AND PRECEDED TO USE 3-COMP SINK TO WAS HANDS.
OBSERVED EMPLOYEE WASH HANDS WITH GLOVE AND MUST WASH BARE HANDS WITH SOAP AND WATER AND THEN PUT GLOVES ON. OBSERVED EMPLOYEE WASH CONTAINER AND THEN PROCEED TO WASH PREPARE FOOD WITHOUT WASHING HANDS. EMPLOYEE WAS TOLD TO WASH HANDS AND PRECEDED TO USE 3-COMP SINK TO WAS HANDS.
OBSERVED EMPLOYEE WASH HANDS WITH GLOVE AND MUST WASH BARE HANDS WITH SOAP AND WATER AND THEN PUT GLOVES ON. OBSERVED EMPLOYEE WASH CONTAINER AND THEN PROCEED TO WASH PREPARE FOOD WITHOUT WASHING HANDS. EMPLOYEE WAS TOLD TO WASH HANDS AND PRECEDED TO USE 3-COMP SINK TO WAS HANDS.
OBSERVED EMPLOYEE WASH HANDS WITH GLOVE AND MUST WASH BARE HANDS WITH SOAP AND WATER AND THEN PUT GLOVES ON. OBSERVED EMPLOYEE WASH CONTAINER AND THEN PROCEED TO WASH PREPARE FOOD WITHOUT WASHING HANDS. EMPLOYEE WAS TOLD TO WASH HANDS AND PRECEDED TO USE 3-COMP SINK TO WAS HANDS.
OBSERVED EMPLOYEE WASH HANDS WITH GLOVE AND MUST WASH BARE HANDS WITH SOAP AND WATER AND THEN PUT GLOVES ON.
OBSERVED OPEN BOX OF GREEN ONIONS STORED NEXT TO HAND SINK.
OBSERVED FOOD CONTAINERS WITH OPEN FOOD STACKED IN WALK IN AND REACH IN WITHOUT PROTECTION. OBSERVED OPEN BOX OF GREEN ONIONS STORED NEXT TO HAND SINK.
OBSERVED FOOD CONTAINERS WITH OPEN FOOD STACKED IN WALK IN AND REACH IN WITHOUT PROTECTION. OBSERVED OPEN BOX OF GREEN ONIONS STORED NEXT TO HAND SINK.
OBSERVED FOOD CONTAINERS WITH OPEN FOOD STACKED IN WALK IN AND REACH IN WITHOUT PROTECTION. OBSERVED OPEN BOX OF GREEN ONIONS STORED NEXT TO HAND SINK.
OBSERVED FOOD CONTAINERS WITH OPEN FOOD STACKED IN WALK IN AND REACH IN WITHOUT PROTECTION. OBSERVED OPEN BOX OF GREEN ONIONS STORED NEXT TO HAND SINK.
OBSERVED FOOD CONTAINERS WITH OPEN FOOD STACKED IN WALK IN AND REACH IN WITHOUT PROTECTION. OBSERVED OPEN BOX OF GREEN ONIONS STORED NEXT TO HAND SINK.
OBSERVED FOOD CONTAINERS WITH OPEN FOOD STACKED IN WALK IN AND REACH IN WITHOUT PROTECTION. OBSERVED OPEN BOX OF GREEN ONIONS STORED NEXT TO HAND SINK.
OBSERVED FOOD CONTAINERS WITH OPEN FOOD STACKED IN WALK IN AND REACH IN WITHOUT PROTECTION. OBSERVED OPEN BOX OF GREEN ONIONS STORED NEXT TO HAND SINK.
OBSERVED FOOD CONTAINERS WITH OPEN FOOD STACKED IN WALK IN AND REACH IN WITHOUT PROTECTION. OBSERVED OPEN BOX OF GREEN ONIONS STORED NEXT TO HAND SINK.
OBSERVED FOOD CONTAINERS WITH OPEN FOOD STACKED IN WALK IN AND REACH IN WITHOUT PROTECTION. OBSERVED OPEN BOX OF GREEN ONIONS STORED NEXT TO HAND SINK.
OBSERVED FOOD CONTAINERS WITH OPEN FOOD STACKED IN WALK IN AND REACH IN WITHOUT PROTECTION. OBSERVED OPEN BOX OF GREEN ONIONS STORED NEXT TO HAND SINK.
OBSERVED FOOD CONTAINERS WITH OPEN FOOD STACKED IN WALK IN AND REACH IN WITHOUT PROTECTION. OBSERVED OPEN BOX OF GREEN ONIONS STORED NEXT TO HAND SINK.
OBSERVED FOOD CONTAINERS WITH OPEN FOOD STACKED IN WALK IN AND REACH IN WITHOUT PROTECTION. OBSERVED OPEN BOX OF GREEN ONIONS STORED NEXT TO HAND SINK.
OBSERVED FOOD CONTAINERS WITH OPEN FOOD STACKED IN WALK IN AND REACH IN WITHOUT PROTECTION. OBSERVED OPEN BOX OF GREEN ONIONS STORED NEXT TO HAND SINK.
OBSERVED FOOD CONTAINERS WITH OPEN FOOD STACKED IN WALK IN AND REACH IN WITHOUT PROTECTION. OBSERVED OPEN BOX OF GREEN ONIONS STORED NEXT TO HAND SINK.
OBSERVED FOOD CONTAINERS WITH OPEN FOOD STACKED IN WALK IN AND REACH IN WITHOUT PROTECTION. OBSERVED OPEN BOX OF GREEN ONIONS STORED NEXT TO HAND SINK.
OBSERVED FOOD CONTAINERS WITH OPEN FOOD STACKED IN WALK IN AND REACH IN WITHOUT PROTECTION. OBSERVED OPEN BOX OF GREEN ONIONS STORED NEXT TO HAND SINK.
OBSERVED FOOD CONTAINERS WITH OPEN FOOD STACKED IN WALK IN AND REACH IN WITHOUT PROTECTION. OBSERVED OPEN BOX OF GREEN ONIONS STORED NEXT TO HAND SINK.
OBSERVED FOOD CONTAINERS WITH OPEN FOOD STACKED IN WALK IN AND REACH IN WITHOUT PROTECTION. OBSERVED OPEN BOX OF GREEN ONIONS STORED NEXT TO HAND SINK.
OBSERVED FOOD CONTAINERS WITH OPEN FOOD STACKED IN WALK IN AND REACH IN WITHOUT PROTECTION. OBSERVED OPEN BOX OF GREEN ONIONS STORED NEXT TO HAND SINK.
OBSERVED FOOD CONTAINERS WITH OPEN FOOD STACKED IN WALK IN AND REACH IN WITHOUT PROTECTION. OBSERVED OPEN BOX OF GREEN ONIONS STORED NEXT TO HAND SINK.
OBSERVED FOOD CONTAINERS WITH OPEN FOOD STACKED IN WALK IN AND REACH IN WITHOUT PROTECTION. OBSERVED OPEN BOX OF GREEN ONIONS STORED NEXT TO HAND SINK.
OBSERVED FOOD CONTAINERS WITH OPEN FOOD STACKED IN WALK IN AND REACH IN WITHOUT PROTECTION. OBSERVED OPEN BOX OF GREEN ONIONS STORED NEXT TO HAND SINK.
OBSERVED FOOD CONTAINERS WITH OPEN FOOD STACKED IN WALK IN AND REACH IN WITHOUT PROTECTION. OBSERVED OPEN BOX OF GREEN ONIONS STORED NEXT TO HAND SINK.
OBSERVED FOOD CONTAINERS WITH OPEN FOOD STACKED IN WALK IN AND REACH IN WITHOUT PROTECTION. OBSERVED OPEN BOX OF GREEN ONIONS STORED NEXT TO HAND SINK.
OBSERVED FOOD CONTAINERS WITH OPEN FOOD STACKED IN WALK IN AND REACH IN WITHOUT PROTECTION. OBSERVED OPEN BOX OF GREEN ONIONS STORED NEXT TO HAND SINK.
OBSERVED FOOD CONTAINERS WITH OPEN FOOD STACKED IN WALK IN AND REACH IN WITHOUT PROTECTION. OBSERVED OPEN BOX OF GREEN ONIONS STORED NEXT TO HAND SINK.
OBSERVED FOOD CONTAINERS WITH OPEN FOOD STACKED IN WALK IN AND REACH IN WITHOUT PROTECTION. OBSERVED OPEN BOX OF GREEN ONIONS STORED NEXT TO HAND SINK.
OBSERVED FOOD CONTAINERS WITH OPEN FOOD STACKED IN WALK IN AND REACH IN WITHOUT PROTECTION. OBSERVED OPEN BOX OF GREEN ONIONS STORED NEXT TO HAND SINK.
OBSERVED FOOD CONTAINERS WITH OPEN FOOD STACKED IN WALK IN AND REACH IN WITHOUT PROTECTION.
OBSERVED PORK, CHICKEN, PORK BELLY SITTING ON DRAIN BOARD OF THREE COMPARTMENT SINK THAWING.
OBSERVED RAW SHRIMP (47F) AND RAW PORK (45F) HELD ABOVE 41F.
OBSERVED TWO LIVE COCKROACHES IN DRY STORAGE AREA, ONE DEAD COCKROACH IN DRY STORAGE AREA, ONE LIVE COCKROACH IN HOT HOLDING AREA AND GLUE TRAP WITH COCKROACHES IN IT.
OBSERVED WIPING CLOTHS STORED IN CONTAINER WITH NO SANITIZER MEASURED.
WIPING CLOTHS USED TO STORE WIPE TABLES STORED IN BASKET. OBSERVED WIPING CLOTHS STORED IN CONTAINER WITH NO SANITIZER MEASURED.
WIPING CLOTHS USED TO STORE WIPE TABLES STORED IN BASKET. OBSERVED WIPING CLOTHS STORED IN CONTAINER WITH NO SANITIZER MEASURED.
WIPING CLOTHS USED TO STORE WIPE TABLES STORED IN BASKET. OBSERVED WIPING CLOTHS STORED IN CONTAINER WITH NO SANITIZER MEASURED.
WIPING CLOTHS USED TO STORE WIPE TABLES STORED IN BASKET. OBSERVED WIPING CLOTHS STORED IN CONTAINER WITH NO SANITIZER MEASURED.
WIPING CLOTHS USED TO STORE WIPE TABLES STORED IN BASKET. OBSERVED WIPING CLOTHS STORED IN CONTAINER WITH NO SANITIZER MEASURED.
WIPING CLOTHS USED TO STORE WIPE TABLES STORED IN BASKET. OBSERVED WIPING CLOTHS STORED IN CONTAINER WITH NO SANITIZER MEASURED.
WIPING CLOTHS USED TO STORE WIPE TABLES STORED IN BASKET. OBSERVED WIPING CLOTHS STORED IN CONTAINER WITH NO SANITIZER MEASURED.
WIPING CLOTHS USED TO STORE WIPE TABLES STORED IN BASKET. OBSERVED WIPING CLOTHS STORED IN CONTAINER WITH NO SANITIZER MEASURED.
WIPING CLOTHS USED TO STORE WIPE TABLES STORED IN BASKET. OBSERVED WIPING CLOTHS STORED IN CONTAINER WITH NO SANITIZER MEASURED.
WIPING CLOTHS USED TO STORE WIPE TABLES STORED IN BASKET. OBSERVED WIPING CLOTHS STORED IN CONTAINER WITH NO SANITIZER MEASURED.
WIPING CLOTHS USED TO STORE WIPE TABLES STORED IN BASKET. OBSERVED WIPING CLOTHS STORED IN CONTAINER WITH NO SANITIZER MEASURED.
WIPING CLOTHS USED TO STORE WIPE TABLES STORED IN BASKET. OBSERVED WIPING CLOTHS STORED IN CONTAINER WITH NO SANITIZER MEASURED.
WIPING CLOTHS USED TO STORE WIPE TABLES STORED IN BASKET. OBSERVED WIPING CLOTHS STORED IN CONTAINER WITH NO SANITIZER MEASURED.
WIPING CLOTHS USED TO STORE WIPE TABLES STORED IN BASKET. OBSERVED WIPING CLOTHS STORED IN CONTAINER WITH NO SANITIZER MEASURED.
WIPING CLOTHS USED TO STORE WIPE TABLES STORED IN BASKET. OBSERVED WIPING CLOTHS STORED IN CONTAINER WITH NO SANITIZER MEASURED.
WIPING CLOTHS USED TO STORE WIPE TABLES STORED IN BASKET. OBSERVED WIPING CLOTHS STORED IN CONTAINER WITH NO SANITIZER MEASURED.
WIPING CLOTHS USED TO STORE WIPE TABLES STORED IN BASKET. OBSERVED WIPING CLOTHS STORED IN CONTAINER WITH NO SANITIZER MEASURED.
WIPING CLOTHS USED TO STORE WIPE TABLES STORED IN BASKET. OBSERVED WIPING CLOTHS STORED IN CONTAINER WITH NO SANITIZER MEASURED.
WIPING CLOTHS USED TO STORE WIPE TABLES STORED IN BASKET. OBSERVED WIPING CLOTHS STORED IN CONTAINER WITH NO SANITIZER MEASURED.
WIPING CLOTHS USED TO STORE WIPE TABLES STORED IN BASKET. OBSERVED WIPING CLOTHS STORED IN CONTAINER WITH NO SANITIZER MEASURED.
WIPING CLOTHS USED TO STORE WIPE TABLES STORED IN BASKET. OBSERVED WIPING CLOTHS STORED IN CONTAINER WITH NO SANITIZER MEASURED.
WIPING CLOTHS USED TO STORE WIPE TABLES STORED IN BASKET. OBSERVED WIPING CLOTHS STORED IN CONTAINER WITH NO SANITIZER MEASURED.
WIPING CLOTHS USED TO STORE WIPE TABLES STORED IN BASKET. OBSERVED WIPING CLOTHS STORED IN CONTAINER WITH NO SANITIZER MEASURED.
WIPING CLOTHS USED TO STORE WIPE TABLES STORED IN BASKET. OBSERVED WIPING CLOTHS STORED IN CONTAINER WITH NO SANITIZER MEASURED.
WIPING CLOTHS USED TO STORE WIPE TABLES STORED IN BASKET. OBSERVED WIPING CLOTHS STORED IN CONTAINER WITH NO SANITIZER MEASURED.
WIPING CLOTHS USED TO STORE WIPE TABLES STORED IN BASKET. OBSERVED WIPING CLOTHS STORED IN CONTAINER WITH NO SANITIZER MEASURED.
WIPING CLOTHS USED TO STORE WIPE TABLES STORED IN BASKET. OBSERVED WIPING CLOTHS STORED IN CONTAINER WITH NO SANITIZER MEASURED.
WIPING CLOTHS USED TO STORE WIPE TABLES STORED IN BASKET. OBSERVED WIPING CLOTHS STORED IN CONTAINER WITH NO SANITIZER MEASURED.
WIPING CLOTHS USED TO STORE WIPE TABLES STORED IN BASKET.
PERMIT NOT AVAILABLE AT FACILITY.
SHELVES HAVE ACCUMULATION OF GREASE AND GRIME.

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