PASTA?, 160 Castro Street, Mountain View, CA 94040 - Restaurant inspection findings and violations

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Business Info

Restaurant: PASTA?
Address: 160 Castro Street, Mountain View, CA 94040
Type: Restaurant 6-25 Employees
Total inspections: 14
Last inspection: Sep 26, 2013
Score
(the higher the better)
94
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Adequate handwash facilities supplied & acc...
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food contact surfaces: clean and sanitized
  • Nonfood contact surfaces clean
  • Plumbing-proper backflow devices
  • Proper cooling methods
  • Proper eating, tasting, drinking or tobacco use
  • Proper hot and cold holding temperatures
  • Wiping cloths: properly used and stored
Routine Inspection Apr 13, 2010 90
  • Adequate handwash facilities supplied & acc...
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food contact surfaces: clean and sanitized
  • Food contact surfaces: clean and sanitized
  • Food separated and protected
  • Food storage containers identified
  • Plumbing-proper backflow devices
  • Premises personal/cleaning items vermin-proofing
  • Proper cooling methods
  • Proper hot and cold holding temperatures
  • Thermometers provided and accurate
Routine Inspection Oct 5, 2010 87
  • Adequate handwash facilities supplied & acc...
  • Adequate ventilation and lighting designated area
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food separated and protected
  • Food storage containers identified
  • Garbage and refuse properly disposed facilities
  • Nonfood contact surfaces clean
  • Plumbing-proper backflow devices
  • Thermometers provided and accurate
Routine Inspection Mar 1, 2011 89
  • Adequate ventilation and lighting designated area
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Food separated and protected
  • Plumbing-proper backflow devices
Follow-up Inspection Mar 15, 2011 95
  • Equipment/Utensils - approved installed, clean
  • Plumbing-proper backflow devices
Follow-up Inspection Apr 4, 2011 98
  • Adequate handwash facilities supplied & acc...
  • Adequate ventilation and lighting designated area
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food contact surfaces: clean and sanitized
  • Food separated and protected
  • Garbage and refuse properly disposed facilities
  • Plumbing-proper backflow devices
  • Proper cooling methods
  • Proper cooling methods
Routine Inspection Sep 7, 2011 90
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • No rodents, insects, birds, or animals
Follow-up Inspection Sep 28, 2011 97
  • No rodents, insects, birds, or animals
Follow-up Inspection Oct 4, 2011 99
No violation noted during this evaluation. Follow-up Inspection Oct 12, 2011 100
  • Adequate ventilation and lighting designated area
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food separated and protected
  • Food storage containers identified
  • Thermometers provided and accurate
  • Warewashing facilities: installed, maintained, use...
Routine Inspection Apr 4, 2012 93
No violation noted during this evaluation. Complaint Inspection Jul 30, 2012 100
  • Equipment/Utensils - approved installed, clean
  • Food contact surfaces: clean and sanitized
  • Food storage containers identified
  • Premises personal/cleaning items vermin-proofing
Routine Inspection Dec 11, 2012 96
  • Food contact surfaces unclean and unsanitized
  • Food not separated and unprotected
  • Inadequate floors, walls, ceilings: built, maintained, clean
  • Premises not clean, not in good repair; No personal/chemical storage; inadequate vermin-proofing
  • Wiping cloths: improperly used and stored
Routine Inspection Apr 30, 2013 95
  • Equipment, utensils - Unapproved, unclean, not in good repair, inadequate capacity
  • Equipment, utensils, linens: Improper storage and use
  • Food contact surfaces unclean and unsanitized
  • Food storage containers are not identified
  • Inadequate floors, walls, ceilings: built, maintained, clean
  • Inadequate ventilation and lighting in designated area
Routine Inspection Sep 26, 2013 94

Violation descriptions and comments

Apr 13, 2010

No employees shall eat, drink, or smoke in any work area. (113977)
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))
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))
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)
All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (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)

Oct 5, 2010

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)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 °F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
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)
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))
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)
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)

Mar 1, 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))
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 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)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 °F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
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)

Mar 15, 2011

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 shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)

Apr 4, 2011

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)

Sep 7, 2011

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)
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))
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))
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 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)
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

Sep 28, 2011

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)
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)

Oct 4, 2011

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

Apr 4, 2012

Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 °F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
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)

Dec 11, 2012

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)
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)
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)

Apr 30, 2013

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)
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)
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)

BACK DOOR IN KITCHEN LEADING TO OUTSIDE NOTED OPEN. SCREEN DOOR ADDED TO PROTECT AGAINST VERMIN IS INOPERABLE.
EXCESS DEBRIS NOTED IN ICE MACHINE.
FLOOR DRAINS HAVE EXCESS DIRT AND DEBRIS BUILD UP INSIDE.
OBSERVED SEVERAL WET WIPING CLOTHS ON COUNTER WHILE NOT IN USE.
TUBS OF CHICKEN NOTED STACKED ON MILK CRATES IN WALK IN COOLER.

Sep 26, 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)
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)
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)

EXCESS BLACK DEBRIS NOTED ON WALLS AND CEILING THROUGHOUT KITCHEN.
MISSING/CRACKED FLOOR TILES IN KITCHEN AT SEVERAL LOCATIONS. EXCESS BLACK DEBRIS NOTED ON WALLS AND CEILING THROUGHOUT KITCHEN.
MISSING/CRACKED FLOOR TILES IN KITCHEN AT SEVERAL LOCATIONS. EXCESS BLACK DEBRIS NOTED ON WALLS AND CEILING THROUGHOUT KITCHEN.
MISSING/CRACKED FLOOR TILES IN KITCHEN AT SEVERAL LOCATIONS. EXCESS BLACK DEBRIS NOTED ON WALLS AND CEILING THROUGHOUT KITCHEN.
MISSING/CRACKED FLOOR TILES IN KITCHEN AT SEVERAL LOCATIONS. EXCESS BLACK DEBRIS NOTED ON WALLS AND CEILING THROUGHOUT KITCHEN.
MISSING/CRACKED FLOOR TILES IN KITCHEN AT SEVERAL LOCATIONS. EXCESS BLACK DEBRIS NOTED ON WALLS AND CEILING THROUGHOUT KITCHEN.
MISSING/CRACKED FLOOR TILES IN KITCHEN AT SEVERAL LOCATIONS. EXCESS BLACK DEBRIS NOTED ON WALLS AND CEILING THROUGHOUT KITCHEN.
MISSING/CRACKED FLOOR TILES IN KITCHEN AT SEVERAL LOCATIONS. EXCESS BLACK DEBRIS NOTED ON WALLS AND CEILING THROUGHOUT KITCHEN.
MISSING/CRACKED FLOOR TILES IN KITCHEN AT SEVERAL LOCATIONS. EXCESS BLACK DEBRIS NOTED ON WALLS AND CEILING THROUGHOUT KITCHEN.
MISSING/CRACKED FLOOR TILES IN KITCHEN AT SEVERAL LOCATIONS. EXCESS BLACK DEBRIS NOTED ON WALLS AND CEILING THROUGHOUT KITCHEN.
MISSING/CRACKED FLOOR TILES IN KITCHEN AT SEVERAL LOCATIONS. EXCESS BLACK DEBRIS NOTED ON WALLS AND CEILING THROUGHOUT KITCHEN.
MISSING/CRACKED FLOOR TILES IN KITCHEN AT SEVERAL LOCATIONS. EXCESS BLACK DEBRIS NOTED ON WALLS AND CEILING THROUGHOUT KITCHEN.
MISSING/CRACKED FLOOR TILES IN KITCHEN AT SEVERAL LOCATIONS. EXCESS BLACK DEBRIS NOTED ON WALLS AND CEILING THROUGHOUT KITCHEN.
MISSING/CRACKED FLOOR TILES IN KITCHEN AT SEVERAL LOCATIONS. EXCESS BLACK DEBRIS NOTED ON WALLS AND CEILING THROUGHOUT KITCHEN.
MISSING/CRACKED FLOOR TILES IN KITCHEN AT SEVERAL LOCATIONS. EXCESS BLACK DEBRIS NOTED ON WALLS AND CEILING THROUGHOUT KITCHEN.
MISSING/CRACKED FLOOR TILES IN KITCHEN AT SEVERAL LOCATIONS. EXCESS BLACK DEBRIS NOTED ON WALLS AND CEILING THROUGHOUT KITCHEN.
MISSING/CRACKED FLOOR TILES IN KITCHEN AT SEVERAL LOCATIONS. EXCESS BLACK DEBRIS NOTED ON WALLS AND CEILING THROUGHOUT KITCHEN.
MISSING/CRACKED FLOOR TILES IN KITCHEN AT SEVERAL LOCATIONS. EXCESS BLACK DEBRIS NOTED ON WALLS AND CEILING THROUGHOUT KITCHEN.
MISSING/CRACKED FLOOR TILES IN KITCHEN AT SEVERAL LOCATIONS. EXCESS BLACK DEBRIS NOTED ON WALLS AND CEILING THROUGHOUT KITCHEN.
MISSING/CRACKED FLOOR TILES IN KITCHEN AT SEVERAL LOCATIONS. EXCESS BLACK DEBRIS NOTED ON WALLS AND CEILING THROUGHOUT KITCHEN.
MISSING/CRACKED FLOOR TILES IN KITCHEN AT SEVERAL LOCATIONS. EXCESS BLACK DEBRIS NOTED ON WALLS AND CEILING THROUGHOUT KITCHEN.
MISSING/CRACKED FLOOR TILES IN KITCHEN AT SEVERAL LOCATIONS. EXCESS BLACK DEBRIS NOTED ON WALLS AND CEILING THROUGHOUT KITCHEN.
MISSING/CRACKED FLOOR TILES IN KITCHEN AT SEVERAL LOCATIONS. EXCESS BLACK DEBRIS NOTED ON WALLS AND CEILING THROUGHOUT KITCHEN.
MISSING/CRACKED FLOOR TILES IN KITCHEN AT SEVERAL LOCATIONS. EXCESS BLACK DEBRIS NOTED ON WALLS AND CEILING THROUGHOUT KITCHEN.
MISSING/CRACKED FLOOR TILES IN KITCHEN AT SEVERAL LOCATIONS. EXCESS BLACK DEBRIS NOTED ON WALLS AND CEILING THROUGHOUT KITCHEN.
MISSING/CRACKED FLOOR TILES IN KITCHEN AT SEVERAL LOCATIONS. EXCESS BLACK DEBRIS NOTED ON WALLS AND CEILING THROUGHOUT KITCHEN.
MISSING/CRACKED FLOOR TILES IN KITCHEN AT SEVERAL LOCATIONS. EXCESS BLACK DEBRIS NOTED ON WALLS AND CEILING THROUGHOUT KITCHEN.
MISSING/CRACKED FLOOR TILES IN KITCHEN AT SEVERAL LOCATIONS. EXCESS BLACK DEBRIS NOTED ON WALLS AND CEILING THROUGHOUT KITCHEN.
MISSING/CRACKED FLOOR TILES IN KITCHEN AT SEVERAL LOCATIONS. EXCESS BLACK DEBRIS NOTED ON WALLS AND CEILING THROUGHOUT KITCHEN.
MISSING/CRACKED FLOOR TILES IN KITCHEN AT SEVERAL LOCATIONS. EXCESS BLACK DEBRIS NOTED ON WALLS AND CEILING THROUGHOUT KITCHEN.
MISSING/CRACKED FLOOR TILES IN KITCHEN AT SEVERAL LOCATIONS. EXCESS BLACK DEBRIS NOTED ON WALLS AND CEILING THROUGHOUT KITCHEN.
MISSING/CRACKED FLOOR TILES IN KITCHEN AT SEVERAL LOCATIONS. EXCESS BLACK DEBRIS NOTED ON WALLS AND CEILING THROUGHOUT KITCHEN.
MISSING/CRACKED FLOOR TILES IN KITCHEN AT SEVERAL LOCATIONS. EXCESS BLACK DEBRIS NOTED ON WALLS AND CEILING THROUGHOUT KITCHEN.
MISSING/CRACKED FLOOR TILES IN KITCHEN AT SEVERAL LOCATIONS. EXCESS BLACK DEBRIS NOTED ON WALLS AND CEILING THROUGHOUT KITCHEN.
MISSING/CRACKED FLOOR TILES IN KITCHEN AT SEVERAL LOCATIONS. EXCESS BLACK DEBRIS NOTED ON WALLS AND CEILING THROUGHOUT KITCHEN.
MISSING/CRACKED FLOOR TILES IN KITCHEN AT SEVERAL LOCATIONS. EXCESS BLACK DEBRIS NOTED ON WALLS AND CEILING THROUGHOUT KITCHEN.
MISSING/CRACKED FLOOR TILES IN KITCHEN AT SEVERAL LOCATIONS. EXCESS BLACK DEBRIS NOTED ON WALLS AND CEILING THROUGHOUT KITCHEN.
MISSING/CRACKED FLOOR TILES IN KITCHEN AT SEVERAL LOCATIONS. EXCESS BLACK DEBRIS NOTED ON WALLS AND CEILING THROUGHOUT KITCHEN.
MISSING/CRACKED FLOOR TILES IN KITCHEN AT SEVERAL LOCATIONS. EXCESS BLACK DEBRIS NOTED ON WALLS AND CEILING THROUGHOUT KITCHEN.
MISSING/CRACKED FLOOR TILES IN KITCHEN AT SEVERAL LOCATIONS. EXCESS BLACK DEBRIS NOTED ON WALLS AND CEILING THROUGHOUT KITCHEN.
MISSING/CRACKED FLOOR TILES IN KITCHEN AT SEVERAL LOCATIONS. EXCESS BLACK DEBRIS NOTED ON WALLS AND CEILING THROUGHOUT KITCHEN.
MISSING/CRACKED FLOOR TILES IN KITCHEN AT SEVERAL LOCATIONS. EXCESS BLACK DEBRIS NOTED ON WALLS AND CEILING THROUGHOUT KITCHEN.
MISSING/CRACKED FLOOR TILES IN KITCHEN AT SEVERAL LOCATIONS. EXCESS BLACK DEBRIS NOTED ON WALLS AND CEILING THROUGHOUT KITCHEN.
MISSING/CRACKED FLOOR TILES IN KITCHEN AT SEVERAL LOCATIONS. EXCESS BLACK DEBRIS NOTED ON WALLS AND CEILING THROUGHOUT KITCHEN.
MISSING/CRACKED FLOOR TILES IN KITCHEN AT SEVERAL LOCATIONS. EXCESS BLACK DEBRIS NOTED ON WALLS AND CEILING THROUGHOUT KITCHEN.
MISSING/CRACKED FLOOR TILES IN KITCHEN AT SEVERAL LOCATIONS. EXCESS BLACK DEBRIS NOTED ON WALLS AND CEILING THROUGHOUT KITCHEN.
MISSING/CRACKED FLOOR TILES IN KITCHEN AT SEVERAL LOCATIONS. EXCESS BLACK DEBRIS NOTED ON WALLS AND CEILING THROUGHOUT KITCHEN.
MISSING/CRACKED FLOOR TILES IN KITCHEN AT SEVERAL LOCATIONS. EXCESS BLACK DEBRIS NOTED ON WALLS AND CEILING THROUGHOUT KITCHEN.
MISSING/CRACKED FLOOR TILES IN KITCHEN AT SEVERAL LOCATIONS. EXCESS BLACK DEBRIS NOTED ON WALLS AND CEILING THROUGHOUT KITCHEN.
MISSING/CRACKED FLOOR TILES IN KITCHEN AT SEVERAL LOCATIONS. EXCESS BLACK DEBRIS NOTED ON WALLS AND CEILING THROUGHOUT KITCHEN.
MISSING/CRACKED FLOOR TILES IN KITCHEN AT SEVERAL LOCATIONS. EXCESS BLACK DEBRIS NOTED ON WALLS AND CEILING THROUGHOUT KITCHEN.
MISSING/CRACKED FLOOR TILES IN KITCHEN AT SEVERAL LOCATIONS. EXCESS BLACK DEBRIS NOTED ON WALLS AND CEILING THROUGHOUT KITCHEN.
MISSING/CRACKED FLOOR TILES IN KITCHEN AT SEVERAL LOCATIONS. EXCESS BLACK DEBRIS NOTED ON WALLS AND CEILING THROUGHOUT KITCHEN.
MISSING/CRACKED FLOOR TILES IN KITCHEN AT SEVERAL LOCATIONS. EXCESS BLACK DEBRIS NOTED ON WALLS AND CEILING THROUGHOUT KITCHEN.
MISSING/CRACKED FLOOR TILES IN KITCHEN AT SEVERAL LOCATIONS. EXCESS BLACK DEBRIS NOTED ON WALLS AND CEILING THROUGHOUT KITCHEN.
MISSING/CRACKED FLOOR TILES IN KITCHEN AT SEVERAL LOCATIONS. EXCESS BLACK DEBRIS NOTED ON WALLS AND CEILING THROUGHOUT KITCHEN.
MISSING/CRACKED FLOOR TILES IN KITCHEN AT SEVERAL LOCATIONS. EXCESS BLACK DEBRIS NOTED ON WALLS AND CEILING THROUGHOUT KITCHEN.
MISSING/CRACKED FLOOR TILES IN KITCHEN AT SEVERAL LOCATIONS. EXCESS BLACK DEBRIS NOTED ON WALLS AND CEILING THROUGHOUT KITCHEN.
MISSING/CRACKED FLOOR TILES IN KITCHEN AT SEVERAL LOCATIONS. EXCESS BLACK DEBRIS NOTED ON WALLS AND CEILING THROUGHOUT KITCHEN.
MISSING/CRACKED FLOOR TILES IN KITCHEN AT SEVERAL LOCATIONS. EXCESS BLACK DEBRIS NOTED ON WALLS AND CEILING THROUGHOUT KITCHEN.
MISSING/CRACKED FLOOR TILES IN KITCHEN AT SEVERAL LOCATIONS. EXCESS BLACK DEBRIS NOTED ON WALLS AND CEILING THROUGHOUT KITCHEN.
MISSING/CRACKED FLOOR TILES IN KITCHEN AT SEVERAL LOCATIONS. EXCESS BLACK DEBRIS NOTED ON WALLS AND CEILING THROUGHOUT KITCHEN.
MISSING/CRACKED FLOOR TILES IN KITCHEN AT SEVERAL LOCATIONS.
EXCESS BROWN DEBRIS NOTED INSIDE ICE MACHINE.
MEASURED CHLORINE AT SANITIZER BUCKET AT 200PPM. EXCESS BROWN DEBRIS NOTED INSIDE ICE MACHINE.
MEASURED CHLORINE AT SANITIZER BUCKET AT 200PPM. EXCESS BROWN DEBRIS NOTED INSIDE ICE MACHINE.
MEASURED CHLORINE AT SANITIZER BUCKET AT 200PPM. EXCESS BROWN DEBRIS NOTED INSIDE ICE MACHINE.
MEASURED CHLORINE AT SANITIZER BUCKET AT 200PPM. EXCESS BROWN DEBRIS NOTED INSIDE ICE MACHINE.
MEASURED CHLORINE AT SANITIZER BUCKET AT 200PPM. EXCESS BROWN DEBRIS NOTED INSIDE ICE MACHINE.
MEASURED CHLORINE AT SANITIZER BUCKET AT 200PPM. EXCESS BROWN DEBRIS NOTED INSIDE ICE MACHINE.
MEASURED CHLORINE AT SANITIZER BUCKET AT 200PPM. EXCESS BROWN DEBRIS NOTED INSIDE ICE MACHINE.
MEASURED CHLORINE AT SANITIZER BUCKET AT 200PPM. EXCESS BROWN DEBRIS NOTED INSIDE ICE MACHINE.
MEASURED CHLORINE AT SANITIZER BUCKET AT 200PPM. EXCESS BROWN DEBRIS NOTED INSIDE ICE MACHINE.
MEASURED CHLORINE AT SANITIZER BUCKET AT 200PPM. EXCESS BROWN DEBRIS NOTED INSIDE ICE MACHINE.
MEASURED CHLORINE AT SANITIZER BUCKET AT 200PPM. EXCESS BROWN DEBRIS NOTED INSIDE ICE MACHINE.
MEASURED CHLORINE AT SANITIZER BUCKET AT 200PPM. EXCESS BROWN DEBRIS NOTED INSIDE ICE MACHINE.
MEASURED CHLORINE AT SANITIZER BUCKET AT 200PPM. EXCESS BROWN DEBRIS NOTED INSIDE ICE MACHINE.
MEASURED CHLORINE AT SANITIZER BUCKET AT 200PPM. EXCESS BROWN DEBRIS NOTED INSIDE ICE MACHINE.
MEASURED CHLORINE AT SANITIZER BUCKET AT 200PPM. EXCESS BROWN DEBRIS NOTED INSIDE ICE MACHINE.
MEASURED CHLORINE AT SANITIZER BUCKET AT 200PPM. EXCESS BROWN DEBRIS NOTED INSIDE ICE MACHINE.
MEASURED CHLORINE AT SANITIZER BUCKET AT 200PPM. EXCESS BROWN DEBRIS NOTED INSIDE ICE MACHINE.
MEASURED CHLORINE AT SANITIZER BUCKET AT 200PPM. EXCESS BROWN DEBRIS NOTED INSIDE ICE MACHINE.
MEASURED CHLORINE AT SANITIZER BUCKET AT 200PPM. EXCESS BROWN DEBRIS NOTED INSIDE ICE MACHINE.
MEASURED CHLORINE AT SANITIZER BUCKET AT 200PPM. EXCESS BROWN DEBRIS NOTED INSIDE ICE MACHINE.
MEASURED CHLORINE AT SANITIZER BUCKET AT 200PPM. EXCESS BROWN DEBRIS NOTED INSIDE ICE MACHINE.
MEASURED CHLORINE AT SANITIZER BUCKET AT 200PPM. EXCESS BROWN DEBRIS NOTED INSIDE ICE MACHINE.
MEASURED CHLORINE AT SANITIZER BUCKET AT 200PPM. EXCESS BROWN DEBRIS NOTED INSIDE ICE MACHINE.
MEASURED CHLORINE AT SANITIZER BUCKET AT 200PPM. EXCESS BROWN DEBRIS NOTED INSIDE ICE MACHINE.
MEASURED CHLORINE AT SANITIZER BUCKET AT 200PPM. EXCESS BROWN DEBRIS NOTED INSIDE ICE MACHINE.
MEASURED CHLORINE AT SANITIZER BUCKET AT 200PPM. EXCESS BROWN DEBRIS NOTED INSIDE ICE MACHINE.
MEASURED CHLORINE AT SANITIZER BUCKET AT 200PPM. EXCESS BROWN DEBRIS NOTED INSIDE ICE MACHINE.
MEASURED CHLORINE AT SANITIZER BUCKET AT 200PPM. EXCESS BROWN DEBRIS NOTED INSIDE ICE MACHINE.
MEASURED CHLORINE AT SANITIZER BUCKET AT 200PPM. EXCESS BROWN DEBRIS NOTED INSIDE ICE MACHINE.
MEASURED CHLORINE AT SANITIZER BUCKET AT 200PPM. EXCESS BROWN DEBRIS NOTED INSIDE ICE MACHINE.
MEASURED CHLORINE AT SANITIZER BUCKET AT 200PPM. EXCESS BROWN DEBRIS NOTED INSIDE ICE MACHINE.
MEASURED CHLORINE AT SANITIZER BUCKET AT 200PPM. EXCESS BROWN DEBRIS NOTED INSIDE ICE MACHINE.
MEASURED CHLORINE AT SANITIZER BUCKET AT 200PPM. EXCESS BROWN DEBRIS NOTED INSIDE ICE MACHINE.
MEASURED CHLORINE AT SANITIZER BUCKET AT 200PPM. EXCESS BROWN DEBRIS NOTED INSIDE ICE MACHINE.
MEASURED CHLORINE AT SANITIZER BUCKET AT 200PPM. EXCESS BROWN DEBRIS NOTED INSIDE ICE MACHINE.
MEASURED CHLORINE AT SANITIZER BUCKET AT 200PPM. EXCESS BROWN DEBRIS NOTED INSIDE ICE MACHINE.
MEASURED CHLORINE AT SANITIZER BUCKET AT 200PPM. EXCESS BROWN DEBRIS NOTED INSIDE ICE MACHINE.
MEASURED CHLORINE AT SANITIZER BUCKET AT 200PPM. EXCESS BROWN DEBRIS NOTED INSIDE ICE MACHINE.
MEASURED CHLORINE AT SANITIZER BUCKET AT 200PPM. EXCESS BROWN DEBRIS NOTED INSIDE ICE MACHINE.
MEASURED CHLORINE AT SANITIZER BUCKET AT 200PPM. EXCESS BROWN DEBRIS NOTED INSIDE ICE MACHINE.
MEASURED CHLORINE AT SANITIZER BUCKET AT 200PPM. EXCESS BROWN DEBRIS NOTED INSIDE ICE MACHINE.
MEASURED CHLORINE AT SANITIZER BUCKET AT 200PPM. EXCESS BROWN DEBRIS NOTED INSIDE ICE MACHINE.
MEASURED CHLORINE AT SANITIZER BUCKET AT 200PPM. EXCESS BROWN DEBRIS NOTED INSIDE ICE MACHINE.
MEASURED CHLORINE AT SANITIZER BUCKET AT 200PPM. EXCESS BROWN DEBRIS NOTED INSIDE ICE MACHINE.
MEASURED CHLORINE AT SANITIZER BUCKET AT 200PPM. EXCESS BROWN DEBRIS NOTED INSIDE ICE MACHINE.
MEASURED CHLORINE AT SANITIZER BUCKET AT 200PPM. EXCESS BROWN DEBRIS NOTED INSIDE ICE MACHINE.
MEASURED CHLORINE AT SANITIZER BUCKET AT 200PPM. EXCESS BROWN DEBRIS NOTED INSIDE ICE MACHINE.
MEASURED CHLORINE AT SANITIZER BUCKET AT 200PPM. EXCESS BROWN DEBRIS NOTED INSIDE ICE MACHINE.
MEASURED CHLORINE AT SANITIZER BUCKET AT 200PPM. EXCESS BROWN DEBRIS NOTED INSIDE ICE MACHINE.
MEASURED CHLORINE AT SANITIZER BUCKET AT 200PPM. EXCESS BROWN DEBRIS NOTED INSIDE ICE MACHINE.
MEASURED CHLORINE AT SANITIZER BUCKET AT 200PPM. EXCESS BROWN DEBRIS NOTED INSIDE ICE MACHINE.
MEASURED CHLORINE AT SANITIZER BUCKET AT 200PPM. EXCESS BROWN DEBRIS NOTED INSIDE ICE MACHINE.
MEASURED CHLORINE AT SANITIZER BUCKET AT 200PPM. EXCESS BROWN DEBRIS NOTED INSIDE ICE MACHINE.
MEASURED CHLORINE AT SANITIZER BUCKET AT 200PPM. EXCESS BROWN DEBRIS NOTED INSIDE ICE MACHINE.
MEASURED CHLORINE AT SANITIZER BUCKET AT 200PPM. EXCESS BROWN DEBRIS NOTED INSIDE ICE MACHINE.
MEASURED CHLORINE AT SANITIZER BUCKET AT 200PPM. EXCESS BROWN DEBRIS NOTED INSIDE ICE MACHINE.
MEASURED CHLORINE AT SANITIZER BUCKET AT 200PPM. EXCESS BROWN DEBRIS NOTED INSIDE ICE MACHINE.
MEASURED CHLORINE AT SANITIZER BUCKET AT 200PPM. EXCESS BROWN DEBRIS NOTED INSIDE ICE MACHINE.
MEASURED CHLORINE AT SANITIZER BUCKET AT 200PPM. EXCESS BROWN DEBRIS NOTED INSIDE ICE MACHINE.
MEASURED CHLORINE AT SANITIZER BUCKET AT 200PPM. EXCESS BROWN DEBRIS NOTED INSIDE ICE MACHINE.
MEASURED CHLORINE AT SANITIZER BUCKET AT 200PPM. EXCESS BROWN DEBRIS NOTED INSIDE ICE MACHINE.
MEASURED CHLORINE AT SANITIZER BUCKET AT 200PPM.
EXCESS GREASE AND DEBRIS NOTED INSIDE HOOD FILTERS.
KNIVES NOTED BEING STORED IN 200PPM CHLORINE SANITIZER BUCKET IN BETWEEN USE.
LARGE METAL CONTAINER NOTED INSIDE ICE MACHINE.
EXCESS DEBRIS NOTED INSIDE KITCHEN HAND WASH SINK. LARGE METAL CONTAINER NOTED INSIDE ICE MACHINE.
EXCESS DEBRIS NOTED INSIDE KITCHEN HAND WASH SINK. LARGE METAL CONTAINER NOTED INSIDE ICE MACHINE.
EXCESS DEBRIS NOTED INSIDE KITCHEN HAND WASH SINK. LARGE METAL CONTAINER NOTED INSIDE ICE MACHINE.
EXCESS DEBRIS NOTED INSIDE KITCHEN HAND WASH SINK. LARGE METAL CONTAINER NOTED INSIDE ICE MACHINE.
EXCESS DEBRIS NOTED INSIDE KITCHEN HAND WASH SINK. LARGE METAL CONTAINER NOTED INSIDE ICE MACHINE.
EXCESS DEBRIS NOTED INSIDE KITCHEN HAND WASH SINK. LARGE METAL CONTAINER NOTED INSIDE ICE MACHINE.
EXCESS DEBRIS NOTED INSIDE KITCHEN HAND WASH SINK. LARGE METAL CONTAINER NOTED INSIDE ICE MACHINE.
EXCESS DEBRIS NOTED INSIDE KITCHEN HAND WASH SINK. LARGE METAL CONTAINER NOTED INSIDE ICE MACHINE.
EXCESS DEBRIS NOTED INSIDE KITCHEN HAND WASH SINK. LARGE METAL CONTAINER NOTED INSIDE ICE MACHINE.
EXCESS DEBRIS NOTED INSIDE KITCHEN HAND WASH SINK. LARGE METAL CONTAINER NOTED INSIDE ICE MACHINE.
EXCESS DEBRIS NOTED INSIDE KITCHEN HAND WASH SINK. LARGE METAL CONTAINER NOTED INSIDE ICE MACHINE.
EXCESS DEBRIS NOTED INSIDE KITCHEN HAND WASH SINK. LARGE METAL CONTAINER NOTED INSIDE ICE MACHINE.
EXCESS DEBRIS NOTED INSIDE KITCHEN HAND WASH SINK. LARGE METAL CONTAINER NOTED INSIDE ICE MACHINE.
EXCESS DEBRIS NOTED INSIDE KITCHEN HAND WASH SINK. LARGE METAL CONTAINER NOTED INSIDE ICE MACHINE.
EXCESS DEBRIS NOTED INSIDE KITCHEN HAND WASH SINK. LARGE METAL CONTAINER NOTED INSIDE ICE MACHINE.
EXCESS DEBRIS NOTED INSIDE KITCHEN HAND WASH SINK. LARGE METAL CONTAINER NOTED INSIDE ICE MACHINE.
EXCESS DEBRIS NOTED INSIDE KITCHEN HAND WASH SINK. LARGE METAL CONTAINER NOTED INSIDE ICE MACHINE.
EXCESS DEBRIS NOTED INSIDE KITCHEN HAND WASH SINK. LARGE METAL CONTAINER NOTED INSIDE ICE MACHINE.
EXCESS DEBRIS NOTED INSIDE KITCHEN HAND WASH SINK. LARGE METAL CONTAINER NOTED INSIDE ICE MACHINE.
EXCESS DEBRIS NOTED INSIDE KITCHEN HAND WASH SINK. LARGE METAL CONTAINER NOTED INSIDE ICE MACHINE.
EXCESS DEBRIS NOTED INSIDE KITCHEN HAND WASH SINK. LARGE METAL CONTAINER NOTED INSIDE ICE MACHINE.
EXCESS DEBRIS NOTED INSIDE KITCHEN HAND WASH SINK. LARGE METAL CONTAINER NOTED INSIDE ICE MACHINE.
EXCESS DEBRIS NOTED INSIDE KITCHEN HAND WASH SINK. LARGE METAL CONTAINER NOTED INSIDE ICE MACHINE.
EXCESS DEBRIS NOTED INSIDE KITCHEN HAND WASH SINK. LARGE METAL CONTAINER NOTED INSIDE ICE MACHINE.
EXCESS DEBRIS NOTED INSIDE KITCHEN HAND WASH SINK. LARGE METAL CONTAINER NOTED INSIDE ICE MACHINE.
EXCESS DEBRIS NOTED INSIDE KITCHEN HAND WASH SINK. LARGE METAL CONTAINER NOTED INSIDE ICE MACHINE.
EXCESS DEBRIS NOTED INSIDE KITCHEN HAND WASH SINK. LARGE METAL CONTAINER NOTED INSIDE ICE MACHINE.
EXCESS DEBRIS NOTED INSIDE KITCHEN HAND WASH SINK. LARGE METAL CONTAINER NOTED INSIDE ICE MACHINE.
EXCESS DEBRIS NOTED INSIDE KITCHEN HAND WASH SINK. LARGE METAL CONTAINER NOTED INSIDE ICE MACHINE.
EXCESS DEBRIS NOTED INSIDE KITCHEN HAND WASH SINK. LARGE METAL CONTAINER NOTED INSIDE ICE MACHINE.
EXCESS DEBRIS NOTED INSIDE KITCHEN HAND WASH SINK. LARGE METAL CONTAINER NOTED INSIDE ICE MACHINE.
EXCESS DEBRIS NOTED INSIDE KITCHEN HAND WASH SINK. LARGE METAL CONTAINER NOTED INSIDE ICE MACHINE.
EXCESS DEBRIS NOTED INSIDE KITCHEN HAND WASH SINK. LARGE METAL CONTAINER NOTED INSIDE ICE MACHINE.
EXCESS DEBRIS NOTED INSIDE KITCHEN HAND WASH SINK. LARGE METAL CONTAINER NOTED INSIDE ICE MACHINE.
EXCESS DEBRIS NOTED INSIDE KITCHEN HAND WASH SINK. LARGE METAL CONTAINER NOTED INSIDE ICE MACHINE.
EXCESS DEBRIS NOTED INSIDE KITCHEN HAND WASH SINK. LARGE METAL CONTAINER NOTED INSIDE ICE MACHINE.
EXCESS DEBRIS NOTED INSIDE KITCHEN HAND WASH SINK. LARGE METAL CONTAINER NOTED INSIDE ICE MACHINE.
EXCESS DEBRIS NOTED INSIDE KITCHEN HAND WASH SINK. LARGE METAL CONTAINER NOTED INSIDE ICE MACHINE.
EXCESS DEBRIS NOTED INSIDE KITCHEN HAND WASH SINK. LARGE METAL CONTAINER NOTED INSIDE ICE MACHINE.
EXCESS DEBRIS NOTED INSIDE KITCHEN HAND WASH SINK. LARGE METAL CONTAINER NOTED INSIDE ICE MACHINE.
EXCESS DEBRIS NOTED INSIDE KITCHEN HAND WASH SINK. LARGE METAL CONTAINER NOTED INSIDE ICE MACHINE.
EXCESS DEBRIS NOTED INSIDE KITCHEN HAND WASH SINK. LARGE METAL CONTAINER NOTED INSIDE ICE MACHINE.
EXCESS DEBRIS NOTED INSIDE KITCHEN HAND WASH SINK. LARGE METAL CONTAINER NOTED INSIDE ICE MACHINE.
EXCESS DEBRIS NOTED INSIDE KITCHEN HAND WASH SINK. LARGE METAL CONTAINER NOTED INSIDE ICE MACHINE.
EXCESS DEBRIS NOTED INSIDE KITCHEN HAND WASH SINK. LARGE METAL CONTAINER NOTED INSIDE ICE MACHINE.
EXCESS DEBRIS NOTED INSIDE KITCHEN HAND WASH SINK. LARGE METAL CONTAINER NOTED INSIDE ICE MACHINE.
EXCESS DEBRIS NOTED INSIDE KITCHEN HAND WASH SINK. LARGE METAL CONTAINER NOTED INSIDE ICE MACHINE.
EXCESS DEBRIS NOTED INSIDE KITCHEN HAND WASH SINK. LARGE METAL CONTAINER NOTED INSIDE ICE MACHINE.
EXCESS DEBRIS NOTED INSIDE KITCHEN HAND WASH SINK. LARGE METAL CONTAINER NOTED INSIDE ICE MACHINE.
EXCESS DEBRIS NOTED INSIDE KITCHEN HAND WASH SINK. LARGE METAL CONTAINER NOTED INSIDE ICE MACHINE.
EXCESS DEBRIS NOTED INSIDE KITCHEN HAND WASH SINK. LARGE METAL CONTAINER NOTED INSIDE ICE MACHINE.
EXCESS DEBRIS NOTED INSIDE KITCHEN HAND WASH SINK. LARGE METAL CONTAINER NOTED INSIDE ICE MACHINE.
EXCESS DEBRIS NOTED INSIDE KITCHEN HAND WASH SINK. LARGE METAL CONTAINER NOTED INSIDE ICE MACHINE.
EXCESS DEBRIS NOTED INSIDE KITCHEN HAND WASH SINK. LARGE METAL CONTAINER NOTED INSIDE ICE MACHINE.
EXCESS DEBRIS NOTED INSIDE KITCHEN HAND WASH SINK. LARGE METAL CONTAINER NOTED INSIDE ICE MACHINE.
EXCESS DEBRIS NOTED INSIDE KITCHEN HAND WASH SINK. LARGE METAL CONTAINER NOTED INSIDE ICE MACHINE.
EXCESS DEBRIS NOTED INSIDE KITCHEN HAND WASH SINK. LARGE METAL CONTAINER NOTED INSIDE ICE MACHINE.
EXCESS DEBRIS NOTED INSIDE KITCHEN HAND WASH SINK. LARGE METAL CONTAINER NOTED INSIDE ICE MACHINE.
EXCESS DEBRIS NOTED INSIDE KITCHEN HAND WASH SINK. LARGE METAL CONTAINER NOTED INSIDE ICE MACHINE.
EXCESS DEBRIS NOTED INSIDE KITCHEN HAND WASH SINK. LARGE METAL CONTAINER NOTED INSIDE ICE MACHINE.
EXCESS DEBRIS NOTED INSIDE KITCHEN HAND WASH SINK. LARGE METAL CONTAINER NOTED INSIDE ICE MACHINE.
EXCESS DEBRIS NOTED INSIDE KITCHEN HAND WASH SINK.
OPEN BAGS OF DRY BULK PASTA NOTED IN PANTRY AREA.

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