SF BBQ, 1710 Oakland Road 100, San Jose, CA 95131 - Restaurant inspection findings and violations

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Business Info

Restaurant: SF BBQ
Address: 1710 Oakland Road 100, San Jose, CA 95131
Type: Restaurant 0-5 Employees
Total inspections: 14
Last inspection: Jun 11, 2013
Score
(the higher the better)
100
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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
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Food contact surfaces: clean and sanitized
  • Food in good condition, safe and unadultera...
  • Food separated and protected
  • Food storage containers identified
  • Premises personal/cleaning items vermin-proofing
  • Proper cooling methods
  • Proper cooling methods
  • Proper hot and cold holding temperatures
  • Proper hot and cold holding temperatures
  • Time as a PH control procedures & records
  • Wiping cloths: properly used and stored
Routine Inspection Mar 22, 2012 81
No violation noted during this evaluation. Enforcement Action Mar 22, 2012 100
No violation noted during this evaluation. Ongoing Inspection Mar 22, 2012 100
  • Adequate ventilation and lighting designated area
  • Food storage containers identified
  • Premises personal/cleaning items vermin-proofing
  • Time as a PH control procedures & records
Follow-up Inspection May 3, 2012 96
  • 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 separated and protected
  • Hands clean & properly washed gloves used p...
  • Proper hot and cold holding temperatures
  • Thermometers provided and accurate
  • Time as a PH control procedures & records
  • Wiping cloths: properly used and stored
Routine Inspection Aug 24, 2012 86
No violation noted during this evaluation. Complaint Inspection Aug 24, 2012 100
No violation noted during this evaluation. Enforcement Action Aug 24, 2012 100
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food properly labeled & honestly presented
  • Food separated and protected
  • Food storage containers identified
  • No rodents, insects, birds, or animals
  • Time as a PH control procedures & records
Follow-up Inspection Sep 25, 2012 93
  • Toxic substances properly identified, stored, used...
Hazard Assessment Nov 7, 2012 99
  • Proper cooking time & temperatures
  • Proper hot and cold holding temperatures
Complaint Inspection Nov 20, 2012 98
No violation noted during this evaluation. Follow-up Inspection Nov 20, 2012 100
  • Communicable disease: Did not report, restrict, or exlclude a food employee
  • Equipment, utensils, linens: Improper storage and use
  • Food not separated and unprotected
  • Food storage containers are not identified
  • Hands not clean/improperly washed/gloves not used properly
  • Improper hot and cold holding temperatures
  • Improper signs posted; inspection report not available
  • Improperly using time as a public health control procedures & records
  • Inadequate demonstration of knowledge; food manager certification
  • Inadequate floors, walls, ceilings: built, maintained, clean
  • Inadequate handwash facilities: supplied or accessible [multiple violations]
  • Inadequate ventilation and lighting in designated area
Routine Inspection May 21, 2013 87
No violation noted during this evaluation. Enforcement Action May 21, 2013 100
No violation noted during this evaluation. Enforcement Action Jun 11, 2013 100

Violation descriptions and comments

Mar 22, 2012

Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
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
Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254(c), 114254.3,)
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
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)
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
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)
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))

May 3, 2012

When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)

Aug 24, 2012

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.
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
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)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
All 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))
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)

Sep 25, 2012

Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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)
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
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))
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)
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)

Nov 7, 2012

All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1, 114254.2)

Nov 20, 2012

Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
Comminuted meat, raw eggs, or any food containing comminuted meat or raw eggs, shall be heated to 155°F for 15 sec. Single pieces of meat, and eggs for immediate service, shall be heated to 145°F for 15 sec. Poultry, comminuted poultry, stuffed fish / meat / poultry shall be heated to 165°F. Other temperature requirements may apply. (114004, 114008, 114010)

May 21, 2013

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))
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 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)
Employees with a communicable disease shall be excluded from the food facility / preparation of food. Gloves shall be worn if an employee has cuts, wounds, and rashes. No employee shall commit any act that may contaminate or adulterate food, food contact surface, or utensils. (113949.5). The permit holder shall require food employees to report incidents of illness or injury and comply with all applicable restrictions. (113949.2, 113950,113950.5, 113973(a))
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
All 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.
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
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 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)
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)).

2 HAND SINKS OUT OF TOTAL OF 3, WERE LACKING OF SOAP IN THE DISPENSER.
BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING. BBQ MEAT STATION, BBQ PORK WERE MIXED BETWEEN 2 BATCHES AND 1ST BATCH WAS EXPIRED 2 HOURS AGO.
PACKAGED PHF (RICE PLATE) AT THE COUNTER WERE MISSING TIME CODING.
EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST. EMPLOYEES ARE LACKING OF BASIC FOOD SAFETY KNOWLEDGE IN GENERAL.
FOOD SAFETY CERTIFICATE NOT AVAILABLE UPON REQUEST.
LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED. LAST INSPECTION REPOST NOT AVAILABLE UPON REQUEST.
SB180 NOT POSTED.
MILK CRATES WERE USED TO STORE FOOD.
OBSERVED HEAVY ACCUMULATION OF FOOD DEBRIS, AT DRY STORAGE ROOM.
OBSERVED OPENED BAG OF BROWN SUGAR LEFT AT THE DRY STORAGE ROOM.
OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F. OBSERVED SEVERAL POTENTIALLY HAZARD FOODS AT THE STEAM TABLE WERE MEASURED BETWEEN 105-110F.
A TRAY OF PORK, CHICKEN AND FISH WERE STORED ABOVE STEAM TABLE; TEMPERATURE RECORDED AT 80F-90F.
OBSERVED STEAM WERE NOT CAPTURED BY THE TYPE 2 HOOD; CAUSING LARGE AMOUNT OF WATER CONDENSATION ON CEILING AND RUSTED PANEL.
VEGETABLE WERE STORED DIRECTLY WITH RAW MEAT.

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