THE INN AT MOORPARK HOTEL, 4241 Moorpark Avenue, San Jose, CA 95129 - Restaurant inspection findings and violations

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Business Info

Restaurant: THE INN AT MOORPARK HOTEL
Address: 4241 Moorpark Avenue, San Jose, CA 95129
Type: Restaurant 0-5 Employees
Total inspections: 7
Last inspection: May 22, 2013
Score
(the higher the better)
97
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Restaurant representatives - add corrected or new information about THE INN AT MOORPARK HOTEL, 4241 Moorpark Avenue, San Jose, CA 95129 »


Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Adequate ventilation and lighting designated area
  • Equipment, utensils and linens: storage and use
Routine Inspection Feb 17, 2010 98
  • Adequate ventilation and lighting designated area
  • Demonstration of knowledge food mgr certification
  • Equipment/Utensils - approved installed, clean
Routine Inspection Jul 28, 2010 97
  • Adequate handwash facilities supplied & acc...
  • Demonstration of knowledge food mgr certification
  • Food contact surfaces: clean and sanitized
  • Nonfood contact surfaces clean
  • Thermometers provided and accurate
Routine Inspection Mar 21, 2011 95
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Food contact surfaces: clean and sanitized
  • Food storage containers identified
  • Warewashing facilities: installed, maintained, use...
Routine Inspection Sep 6, 2011 91
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
Routine Inspection Apr 4, 2012 98
  • Adequate handwash facilities supplied & acc...
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • No rodents, insects, birds, or animals
  • Proper cooling methods
  • Thermometers provided and accurate
Routine Inspection Nov 5, 2012 93
  • Equipment, utensils, linens: Improper storage and use
  • Premises not clean, not in good repair; No personal/chemical storage; inadequate vermin-proofing
  • Wiping cloths: improperly used and stored
Routine Inspection May 22, 2013 97

Violation descriptions and comments

Feb 17, 2010

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)

Jul 28, 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)
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.
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 21, 2011

All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
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)
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))

Sep 6, 2011

Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
All food 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)

Apr 4, 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)
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)

Nov 5, 2012

All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
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)
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)

May 22, 2013

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

COUPLE OF WET/SOILED TOWELS STORED IN A BUCKET THAT HAS STANDARD SANITIZER.
EQUIPMENT STORED ON THE FLOOR IN THE KITCHEN.
THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA. THE BACK DOOR WAS OPEN.
OBSERVED OPEN CUP EMPLOYEE DRINK IN FOOD PREPARATION AREA.

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