FLAMES COFFEE SHOP, 449 S Winchester Bl, San Jose, CA 95117 - Restaurant inspection findings and violations
Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
|---|---|---|---|
|
Routine Inspection | Mar 4, 2010 | 85 |
| No violation noted during this evaluation. | Enforcement Action | Mar 4, 2010 | 100 |
|
Routine Inspection | Sep 17, 2010 | 92 |
| No violation noted during this evaluation. | Enforcement Action | Sep 17, 2010 | 100 |
|
Routine Inspection | Apr 20, 2011 | 87 |
| No violation noted during this evaluation. | Enforcement Action | Apr 20, 2011 | 100 |
|
Routine Inspection | Sep 22, 2011 | 96 |
|
Follow-up Inspection | Sep 23, 2011 | 99 |
|
Routine Inspection | Apr 12, 2012 | 92 |
|
Routine Inspection | Nov 29, 2012 | 92 |
| No violation noted during this evaluation. | Follow-up Inspection | Dec 6, 2012 | 100 |
| No violation noted during this evaluation. | Complaint Inspection | Jan 10, 2013 | 100 |
|
Routine Inspection | May 23, 2013 | 95 |
Violation descriptions and comments
Mar 4, 2010Food 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 nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
Shell stock shall have complete certification tags and shall be properly stored and displayed. (114039 - 114039.5)
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)
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 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)
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))
Shell stock shall have complete certification tags and shall be properly stored and displayed. (114039 - 114039.5)
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
All food 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))
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)
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))
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)
All food 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))
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)
Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276)
The 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)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
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)
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))
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))
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))
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
Apr 12, 2012All 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))
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)
All food 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)
Comminuted meat, raw eggs, or any food containing comminuted meat or raw eggs, shall be heated to 155°F for 15 sec. Single pieces of meat, and eggs for immediate service, shall be heated to 145°F for 15 sec. Poultry, comminuted poultry, stuffed fish / meat / poultry shall be heated to 165°F. Other temperature requirements may apply. (114004, 114008, 114010)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
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)
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)
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))
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
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 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))
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))
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 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)
COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY. COLD DRAWERS DO NOT PROPERLY CLOSE. GASKETS ARE DETERIORATED.
COOK LINE EQUIPMENT AND THE FLOOR IN THE COOK LINE AREA IS VERY DIRTY AND GREASY.
FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F. FISH, SCALLOPS, AND COOKED NOODLES IN THE 4-DRAWER REFRIGERATION UNIT (UNDER GRIDDLE) MEASURED AT 50F-55F.
ROAST BEEF IN THE ALTER SHAM UNIT AT 110F.
OBSERVED MULTIPLE WIPING TOWELS PLACED ON WORK SURFACES.
OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR. OBSERVED RAW MEATS STORED ABOVE OPEN CONTAINER OF COOKED CHICKEN.
STACKS OF SLICED CHEESE STORED DIRECTLY ON RACKS INSIDE REFRIGERATOR.
WALK IN COOLER CEILING IS DUSTY.
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Restaurants in neighborhood
Name |
Address |
Distance |
|---|---|---|
| PLUTO'S | 3055 Olin Avenue 1020, San Jose | 0.07 miles |
| THE VEGGIE GRILL | 3055 Olin Avenue 1030, San Jose | 0.07 miles |
| HOT TAMALES CAL-MEX CANTINA | 3055 Olin Avenue 1005, San Jose | 0.07 miles |
| COUNTER, THE | 3055 Olin Avenue 13040, San Jose | 0.07 miles |
| KARA'S CUPCAKES | 3055 Olin Avenue 1010, San Jose | 0.07 miles |
| MAGGIANO'S LITTLE ITALY | 3055 Olin Avenue 1000, San Jose | 0.07 miles |
| STARBUCKS COFFEE #6607 | 3055 Olin Avenue 1025, San Jose | 0.07 miles |
| WINCHESTER CAFE | 525 S Winchester Bl, San Jose | 0.09 miles |
| LEFT BANK | 377 Santana Row 1100, San Jose | 0.09 miles |
| CONSUELO | 377 Santana Row 1125, San Jose | 0.09 miles |
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