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4. Santa Clara County, CA Restaurants

Business Info

Restaurant: SINO RESTAURANT
Address: 377 Santana Row 1000, San Jose, CA 95128
Type: Restaurant 6-25 Employees
Total inspections: 6
Last inspection: Jul 17, 2013

Score
(the higher the better)
91

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Violation descriptions and comments

Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom (113953.5) (b) No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas (113978). (c) Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (d) Any food facility constructed before January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided (113725.1, 114381 (e)).
All 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
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))
An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
All potentially hazardous food shall be RAPIDLY cooled from 135�°F to 70�°F, within 2 hours, and then from 70�°F to 41 �°F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)

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))
An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
All potentially hazardous food shall be RAPIDLY cooled from 135�°F to 70�°F, within 2 hours, and then from 70�°F to 41 �°F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
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)
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
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)

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))
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 soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)

All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
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 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 facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
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)

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,)
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))
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)).
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 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)
An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 �°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)

BAR DID NOT HAVE ANY HAND WASH SET UP.
DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE. DISH WASH MACHINE WAS NOT DISPENSING ANY SANITIZER. TUBE HAD BEEN REMOVED FROM THE CHLORINE BARREL.
MOLD OBSERVED ON ICE MACHINE CHUTE, AND SOME ALONG THE METAL LIP INSIDE THE MACHINE.
EMPLOYEE RESTROOM HOT WATER AT HAND WASH SINK MEASURED 91F.
IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY. IMITATION CRAB IN (BACK) PREP REFRIGERATOR AT LINE MEASURED 55F. FOOD INSIDE THE LARGER DIM SUM REFRIGERATION UNIT MEASURED 49F, IN SMALLER UNIT 43F. COOKED SHRIMP AND CHICKEN IN INSERTS (FRONT) PREP REFRIGERATOR AT LINE MEASURED 43-45F.
DIM SUM HOT HOLD UNIT THERMOMETER WAS NOT REGISTERING CORRECTLY.
NOTED ONE SLIDING LID ON BROWN RICE INDEPENDENT BIN THAT WAS MISSING THE TOP 1/2, OTHER INGREDIENT BINS IN STOREROOM NOTED WITHOUT LIDS.
POST SB180 NOTICE OF INSPECTION IN PUBLIC VIEW.
SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE. SEVERAL FRUIT FLIES OBSERVED IN THE BAR AROUND 3 OR 4 BAR GUNS.
TWO BOTTLES OF ALCOHOL HAD FRUIT FLIES INSIDE.

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Takes reservations:

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Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

Cuisines:

Afghan African American Argentinian Asian Austrian Bagels Bakery Barbecue Bolivian Brazilian Breakfast & Brunch Buffet Burgers Cajun & Creole California Caribbean Chicken Chilean Chinese Coffee Colombian Cuban Delicatessen Desserts & Ice Cream Dim Sum Diner Dominican Donuts Eastern European Ecuadorian El Salvadoran English & Irish Ethiopian & Eritrean European Fast Food Filipino Floribbean French Frozen Yogurt Gastropub German Greek Guatemalan Hawaiian Honduran Hot Dogs & Sausages Indian Indonesian International Italian Jamaican Japanese Korean Kosher Latin American Mediterranean Mexican Middle Eastern Modern American Moroccan Nicaraguan Noodle Shop Nuevo Latino Organic Pakistani Peruvian Pizza Portuguese Pub Food Puerto Rican Russian Salad Sandwiches & Subs Seafood Smoothies Soup Southern & Soul Southwestern Spanish Steakhouse Sushi Tacos Tapas Tea Teriyaki Tex-Mex Thai Turkish Uruguayan Vegetarian Venezuelan Vietnamese Wine Bar

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