EL CHALATECO, 825 E El Camino Real, Mountain View, CA 94041 - Restaurant inspection findings and violations

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Business Info

Restaurant: EL CHALATECO
Address: 825 E El Camino Real, Mountain View, CA 94041
Type: Restaurant 0-5 Employees
Total inspections: 14
Last inspection: May 29, 2013
Score
(the higher the better)
95
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Equipment, utensils and linens: storage and use
  • Food contact surfaces: clean and sanitized
  • Nonfood contact surfaces clean
  • Premises personal/cleaning items vermin-proofing
  • Proper cooling methods
  • Proper hot and cold holding temperatures
  • Proper hot and cold holding temperatures
  • Thermometers provided and accurate
  • Warewashing facilities: installed, maintained, use...
Routine Inspection Mar 2, 2010 87
No violation noted during this evaluation. Enforcement Action Mar 2, 2010 100
  • Approved thawing methods used, frozen food
  • Food contact surfaces: clean and sanitized
  • Food separated and protected
  • Proper cooling methods
  • Proper hot and cold holding temperatures
Routine Inspection Aug 24, 2010 95
  • Adequate handwash facilities supplied & acc...
  • Consumer advisory provided for raw or undercooked
  • Food contact surfaces: clean and sanitized
  • Food contact surfaces: clean and sanitized
  • Proper hot and cold holding temperatures
  • Proper hot and cold holding temperatures
  • Warewashing facilities: installed, maintained, use...
  • Wiping cloths: properly used and stored
Routine Inspection Jan 27, 2011 92
No violation noted during this evaluation. Follow-up Inspection Feb 1, 2011 100
No violation noted during this evaluation. Limited Inspection Apr 8, 2011 100
No violation noted during this evaluation. Routine Inspection Aug 16, 2011 100
  • Adequate handwash facilities supplied & acc...
  • Compliance with shell stock tags, condition...
  • Consumer advisory provided for raw or undercooked
  • Equipment/Utensils - approved installed, clean
  • No rodents, insects, birds, or animals
  • Premises personal/cleaning items vermin-proofing
Routine Inspection Dec 12, 2011 90
No violation noted during this evaluation. Enforcement Action Dec 12, 2011 100
  • Consumer advisory provided for raw or undercooked
  • Equipment/Utensils - approved installed, clean
  • Food separated and protected
  • Proper hot and cold holding temperatures
  • Toxic substances properly identified, stored, used...
  • Wiping cloths: properly used and stored
Routine Inspection Apr 5, 2012 94
  • Consumer advisory provided for raw or undercooked
  • Equipment, utensils and linens: storage and use
  • Garbage and refuse properly disposed facilities
  • No rodents, insects, birds, or animals
  • Premises personal/cleaning items vermin-proofing
  • Proper hot and cold holding temperatures
Routine Inspection Aug 6, 2012 94
  • Consumer advisory provided for raw or undercooked
  • Equipment, utensils and linens: storage and use
  • Food contact surfaces: clean and sanitized
  • Person in charge present and performs duties
  • Proper hot and cold holding temperatures
  • Wiping cloths: properly used and stored
Routine Inspection Oct 23, 2012 94
  • Approved thawing methods used, frozen food
  • Consumer advisory provided for raw or undercooked
  • Food contact surfaces: clean and sanitized
  • Food separated and protected
  • Premises personal/cleaning items vermin-proofing
  • Proper hot and cold holding temperatures
Routine Inspection Feb 15, 2013 90
  • Equipment, utensils - Unapproved, unclean, not in good repair, inadequate capacity
  • Food not separated and unprotected
  • Improper hot and cold holding temperatures
  • Non-compliance with consumer advisory for raw or undercooked foods
  • Premises not clean, not in good repair; No personal/chemical storage; inadequate vermin-proofing
Routine Inspection May 29, 2013 95

Violation descriptions and comments

Mar 2, 2010

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)
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))
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))
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 premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1

Aug 24, 2010

Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
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 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))

Jan 27, 2011

Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
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)
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 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)
Notification to consumer of ready-to-eat foods containing undercooked food, raw egg, or unpackaged confectionery containing more than 1/2% alcohol. 114012, 114093

Dec 12, 2011

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)
Notification to consumer of ready-to-eat foods containing undercooked food, raw egg, or unpackaged confectionery containing more than 1/2% alcohol. 114012, 114093
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)
Shell stock shall have complete certification tags and shall be properly stored and displayed. (114039 - 114039.5)

Apr 5, 2012

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 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))
Notification to consumer of ready-to-eat foods containing undercooked food, raw egg, or unpackaged confectionery containing more than 1/2% alcohol. 114012, 114093
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))

Aug 6, 2012

Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
Notification to consumer of ready-to-eat foods containing undercooked food, raw egg, or unpackaged confectionery containing more than 1/2% alcohol. 114012, 114093
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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 premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
All 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)

Oct 23, 2012

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))
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)
Notification to consumer of ready-to-eat foods containing undercooked food, raw egg, or unpackaged confectionery containing more than 1/2% alcohol. 114012, 114093
A person in charge shall be present at the food facility during all hours of operation. (113945-113945.1, 113984.1, 114075)

Feb 15, 2013

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)
Notification to consumer of ready-to-eat foods containing undercooked food, raw egg, or unpackaged confectionery containing more than 1/2% alcohol. 114012, 114093
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))
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)

May 29, 2013

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))
Notification to consumer of ready-to-eat foods containing undercooked food, raw egg, or unpackaged confectionery containing more than 1/2% alcohol. 114012, 114093
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)

APRONS FOUND STORED NEXT TO CANNED FOOD AND CLEAN WARES.
CONSUMER ADVISORY LACKING FOR RAW FOODS USED IN SERVICE.
EMPTY CARDBOARD BOXES FOUND STORED BEHIND MEAT SLICER.
HORCHATA INSIDE GLASS CASE MEASURED AT 49F WITH THERMOMETERS.
RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN. RAW FISH FOUND STORED ABOVE SALSA INSIDE WALK IN.
RAW BEEF FOUND STORED ABOVE COOKED SHRIMP INSIDE WALK IN.

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