TAQUERIA 3 HERMANOS, 327 Moffett Bl D, Mountain View, CA 94043 - Restaurant inspection findings and violations

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Business Info

Restaurant: TAQUERIA 3 HERMANOS
Address: 327 Moffett Bl D, Mountain View, CA 94043
Type: Restaurant 0-5 Employees
Total inspections: 8
Last inspection: May 15, 2013
Score
(the higher the better)
93
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • 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 contact surfaces: clean and sanitized
  • Food storage containers identified
  • Plumbing-proper backflow devices
  • Proper hot and cold holding temperatures
  • Proper signs posted
  • Thermometers provided and accurate
  • Toxic substances properly identified, stored, used...
  • Warewashing facilities: installed, maintained, use...
Routine Inspection Oct 7, 2010 88
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food contact surfaces: clean and sanitized
  • Food storage containers identified
  • Proper cooling methods
  • Proper hot and cold holding temperatures
  • Proper signs posted
  • Thermometers provided and accurate
  • Toilet facilities: properly constructed, supplied,...
  • Warewashing facilities: installed, maintained, use...
Routine Inspection Feb 24, 2011 89
  • Adequate ventilation and lighting designated area
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food contact surfaces: clean and sanitized
  • Plumbing-proper backflow devices
  • Premises personal/cleaning items vermin-proofing
  • Proper cooling methods
  • Proper hot and cold holding temperatures
  • Toilet facilities: properly constructed, supplied,...
  • Warewashing facilities: installed, maintained, use...
Routine Inspection Jul 6, 2011 90
No violation noted during this evaluation. Complaint Inspection Jul 6, 2011 100
  • Food contact surfaces: clean and sanitized
Follow-up Inspection Jul 20, 2011 99
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Proper cooling methods
  • Proper hot and cold holding temperatures
  • Proper signs posted
  • Wiping cloths: properly used and stored
Routine Inspection Aug 2, 2012 94
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food contact surfaces: clean and sanitized
  • Hands clean & properly washed gloves used p...
  • Proper cooling methods
  • Proper hot and cold holding temperatures
  • Proper signs posted
  • Wiping cloths: properly used and stored
Routine Inspection Jan 15, 2013 92
  • Equipment, utensils - Unapproved, unclean, not in good repair, inadequate capacity
  • Food contact surfaces unclean and unsanitized
  • Improper hot and cold holding temperatures
  • Inadequate floors, walls, ceilings: built, maintained, clean
  • Premises not clean, not in good repair; No personal/chemical storage; inadequate vermin-proofing
  • Toilet Area: improperly constructed/supplied/cleaned
  • Wiping cloths: improperly used and stored
Routine Inspection May 15, 2013 93

Violation descriptions and comments

Oct 7, 2010

All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
All food 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)
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 °F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
Handwashing 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 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)
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)

Feb 24, 2011

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)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
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)
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 °F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
Handwashing 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)).

Jul 6, 2011

Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
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)
Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276)
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)

Jul 20, 2011

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)

Aug 2, 2012

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

Jan 15, 2013

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))
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)).
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
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)

AMBIENT TEMPERATURE OF U.C. REFRIGERATOR 44F.
COOKED COOLED RICE STORED IN PLASTIC GROCERY BAGS.
EMPLOYEE OBSERVED NOT TO WASH HANDS AFTER EATING AND BEFORE TOUCHING CLEAN UTENSILS.
INSUFFICIENT SANITIZER IN SANITIZING BUCKET.
MEAT SAUCE 63F FOOD DEPTH 4". MEAT SAUCE PLACED IN ICE DURING INSPECTION.
POST CURRENT ENVIRONMENT HEALTH PERMIT IN PUBLIC VIEW. THE SB 180 NOTICE MUST BE COMPLETELY VISIBLE.
SEAT PIPE PENETRATION POINTS AT MOP SINK FAUCETS.
UTENSILS OBSERVED TO BE TOWEL DRIED.

May 15, 2013

All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
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)
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))
Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276)
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)

INSUFFICIENT SANITIZER IN BUCKET.
PERSONAL ITEMS STORED ON DRY GOOD TUBS AND ON SHELVES ABOVE FOOD PREP TABLE.
RESIDUE ON ICE MACHINE HOPPER.
SOUR CREAM IN DISPENSER IN U.C. REFRIGERATOR 52F.
TOILET PAPER DISPENSER MISSING FROM LADIES ROOM.
U.C. REFRIGERATOR 45F.
VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
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RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
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RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED. VISIBLE GAPS WHERE MOP SINK FAUCET PIPES ENTER WALL.
RESTROOM FLOORS DAMAGED.

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