PIZZA JACK'S #2, 849 W San Carlos Street, San Jose, CA 95126 - Restaurant inspection findings and violations

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Business Info

Restaurant: PIZZA JACK'S #2
Address: 849 W San Carlos Street, San Jose, CA 95126
Type: Restaurant 0-5 Employees
Total inspections: 15
Last inspection: Sep 18, 2013
Score
(the higher the better)
95
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Adequate handwash facilities supplied & acc...
  • Adequate ventilation and lighting designated area
  • Demonstration of knowledge food mgr certification
  • Food properly labeled & honestly presented
  • Hands clean & properly washed gloves used p...
  • Proper eating, tasting, drinking or tobacco use
  • Proper hot and cold holding temperatures
  • Proper hot and cold holding temperatures
  • Warewashing facilities: installed, maintained, use...
  • Wiping cloths: properly used and stored
Routine Inspection Aug 4, 2010 90
  • Adequate handwash facilities supplied & acc...
  • Adequate ventilation and lighting designated area
  • Demonstration of knowledge food mgr certification
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food contact surfaces: clean and sanitized
  • Food contact surfaces: clean and sanitized
  • Hands clean & properly washed gloves used p...
  • Hands clean & properly washed gloves used properly...
  • No rodents, insects, birds, or animals
  • Proper cooling methods
  • Proper hot and cold holding temperatures
  • Proper hot and cold holding temperatures
  • Thermometers provided and accurate
  • Warewashing facilities: installed, maintained, use...
  • Wiping cloths: properly used and stored
Routine Inspection Aug 24, 2010 76
No violation noted during this evaluation. Follow-up Inspection Aug 25, 2010 100
  • Adequate ventilation and lighting designated area
  • Demonstration of knowledge food mgr certification
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Food separated and protected
  • Food storage containers identified
  • No rodents, insects, birds, or animals
  • Nonfood contact surfaces clean
  • Proper hot and cold holding temperatures
  • Proper hot and cold holding temperatures
  • Thermometers provided and accurate
Routine Inspection Nov 17, 2010 89
No violation noted during this evaluation. Critical Hazard Factors Nov 17, 2010 100
  • Demonstration of knowledge food mgr certification
  • Equipment/Utensils - approved installed, clean
  • Food contact surfaces: clean and sanitized
  • Food contact surfaces: clean and sanitized
  • Food obtained from approved source
  • Food obtained from approved source
  • Food separated and protected
  • Food storage containers identified
  • Garbage and refuse properly disposed facilities
  • Proper hot and cold holding temperatures
  • Proper hot and cold holding temperatures
  • Proper signs posted
  • Thermometers provided and accurate
  • Warewashing facilities: installed, maintained, use...
  • Wiping cloths: properly used and stored
Routine Inspection Jul 20, 2011 77
  • Demonstration of knowledge food mgr certification
  • Floors, walls & ceilings: built, maintained, and
  • No rodents, insects, birds, or animals
Complaint Inspection Aug 22, 2011 97
  • Adequate handwash facilities supplied & acc...
  • Adequate handwash facilities supplied & accessible...
  • Adequate ventilation and lighting designated area
  • Approved thawing methods used, frozen food
  • Demonstration of knowledge food mgr certification
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food storage containers identified
  • Plumbing-proper backflow devices
  • Proper cooling methods
  • Proper hot and cold holding temperatures
  • Proper hot and cold holding temperatures
  • Thermometers provided and accurate
  • Toilet facilities: properly constructed, supplied,...
  • Wiping cloths: properly used and stored
Routine Inspection Mar 15, 2012 84
No violation noted during this evaluation. Limited Inspection Mar 15, 2012 100
  • 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 contact surfaces: clean and sanitized
  • Plumbing-proper backflow devices
  • Proper hot and cold holding temperatures
  • Thermometers provided and accurate
Follow-up Inspection Apr 11, 2012 91
  • Adequate ventilation and lighting designated area
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Plumbing-proper backflow devices
  • Proper hot and cold holding temperatures
  • Thermometers provided and accurate
  • Warewashing facilities: installed, maintained, use...
Routine Inspection May 2, 2012 92
No violation noted during this evaluation. Permit Investigation Oct 17, 2012 100
  • Adequate ventilation and lighting designated area
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Plumbing-proper backflow devices
  • Proper cooling methods
  • Proper cooling methods
  • Proper hot and cold holding temperatures
  • Thermometers provided and accurate
  • Wiping cloths: properly used and stored
Routine Inspection Dec 11, 2012 87
  • Equipment, utensils - Unapproved, unclean, not in good repair, inadequate capacity
  • Food contact surfaces unclean and unsanitized [multiple violations]
  • Food not separated and unprotected
  • Food storage containers are not identified
  • Improper hot and cold holding temperatures
  • Improper reheating procedures for hot holding [multiple violations]
  • Improper signs posted
  • Inadequate floors, walls, ceilings: built, maintained, clean
  • Inadequate ventilation and lighting in designated area
  • Nonfood contact surfaces not clean
  • Plumbing unapproved, not installed, not in good repair; improper backflow devices
  • Thermometers missing or inaccurate
  • Warewashing facilities: not installed, maintained, or used
Routine Inspection Aug 28, 2013 85
  • Food not separated and unprotected
  • Improper hot and cold holding temperatures
  • Inadequate demonstration of knowledge; food manager certification
  • Inadequate floors, walls, ceilings: built, maintained, clean
  • Inadequate ventilation and lighting in designated area
Follow-up Inspection Sep 18, 2013 95

Violation descriptions and comments

Aug 4, 2010

Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. (114087, 114089, 114089.1(a, b), 114090, 114093.1)
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
No employees shall eat, drink, or smoke in any work area. (113977)
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))
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)
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.

Aug 24, 2010

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))
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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))
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 food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
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 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)
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)
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))

Nov 17, 2010

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)
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 employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
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))
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)

Jul 20, 2011

All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
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))
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)
Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom (113953.5) (b) No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas (113978). (c) Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (d) Any food facility constructed before January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided (113725.1, 114381 (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)
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))
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)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All food shall be obtained from an approved source. (113980, 113982, 114021-114031, 114035, 114041)
All food shall be obtained from an approved source. (113980, 113982, 114021-114031, 114035, 114041)

Aug 22, 2011

Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
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, 2012

Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
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 employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 °F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
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)
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))

Apr 11, 2012

Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All 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)
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)

May 2, 2012

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

Dec 11, 2012

Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
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 potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1

Aug 28, 2013

Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
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)
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 potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
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)
Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving shall be brought to a temperature of 165°F. (114014, 114016)
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)
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)
Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom (113953.5) (b) No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas (113978). (c) Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (d) Any food facility constructed before January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided (113725.1, 114381 (e)).
Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving shall be brought to a temperature of 165°F. (114014, 114016)
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)

BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED. BOXES OF PRODUCE NOTED STORED DIRECTLY ON WALK IN FLOOR.
NOTED 2 SACKS OF ONIONS STORED.
DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM. DEBRIS NOTED BENEATH RACKS IN THE STORE ROOM.
DAMAGED CEILING NOTED NEAR THE PIZZA STATION.
DUST BUILD ON CEILING LIGHT FIXTURE BY PIZZA STATION.
NOTED DAMAGED STOREROOM FLOOR AND ROUGH CEMENT BY ENTRY AND BY WALK IN WINDOWS IN STOREROOM.
DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER IN THE FINAL RINSE.
POTATO DICER NOTED WITH FOOD DEBRIS.
DRAWER AT PIZZA PREP TABLE HAD DEBRIS IN IT.
MEAT AT THE PIZZA PREP UNIT MEASURED 45F.
MEAT SAUCE AT STEAM TABLE MEASURED 102F, MARINARA SAUCE 83F.
OBSERVED WOOD BOWLS USED AS SCOOPS IN SUGAR/SALT BINS.
OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS. OPERATOR DID NOT HAVE A PROBE THERMOMETER TO CHECK FOOD TEMPERATURES.
TWO PREP REFRIGERATORS DID NOT HAVE THERMOMETERS.
PLUMBING PROVIDE FAUCETS AT THE JANITORIAL SINK AND THE DISH ROOM SPRAYER.
SB180 NOTICE OF INSPECTION WAS NOT POSTED.
UNPROTECTED LIGHTS (FLORESCENT) NOTED IN KITCHEN STOREROOM.
WALK IN REFRIGERATOR DOOR WAS DAMAGED.

Sep 18, 2013

All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
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)

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