THE CANTANKEROUS FISH, 420 Castro Street, Mountain View, CA 94041 - Restaurant inspection findings and violations

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Business Info

Restaurant: THE CANTANKEROUS FISH
Address: 420 Castro Street, Mountain View, CA 94041
Type: Restaurant 6-25 Employees
Total inspections: 12
Last inspection: Jun 7, 2013
Score
(the higher the better)
100
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Adequate handwash facilities supplied & acc...
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Food contact surfaces: clean and sanitized
  • Food storage containers identified
  • Plumbing-proper backflow devices
  • Proper hot and cold holding temperatures
  • Wiping cloths: properly used and stored
Routine Inspection Aug 4, 2010 92
No violation noted during this evaluation. Follow-up Inspection Sep 14, 2010 100
  • Adequate handwash facilities supplied & acc...
  • Demonstration of knowledge food mgr certification
  • Equipment, utensils and linens: storage and use
  • Floors, walls & ceilings: built, maintained, and
  • Food contact surfaces: clean and sanitized
  • Food separated and protected
  • Wiping cloths: properly used and stored
Routine Inspection Feb 14, 2011 93
  • Equipment/Utensils - approved installed, clean
  • Thermometers provided and accurate
Hazard Assessment Mar 25, 2011 98
  • Demonstration of knowledge food mgr certification
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food separated and protected
  • No discharge from eyes, nose, and mouth
  • No rodents, insects, birds, or animals
  • Plumbing-proper backflow devices
  • Wiping cloths: properly used and stored
Routine Inspection Mar 28, 2011 91
No violation noted during this evaluation. Enforcement Action Oct 17, 2011 100
  • Adequate handwash facilities supplied & acc...
  • Adequate ventilation and lighting designated area
  • Equipment, utensils and linens: storage and use
  • Food contact surfaces: clean and sanitized
  • Food in good condition, safe and unadultera...
  • Food storage containers identified
  • Plumbing-proper backflow devices
  • Proper hot and cold holding temperatures
  • Thermometers provided and accurate
Routine Inspection Oct 17, 2011 83
  • Adequate handwash facilities supplied & acc...
  • Equipment/Utensils - approved installed, clean
  • Food contact surfaces: clean and sanitized
  • Food separated and protected
  • Food storage containers identified
  • Hands clean & properly washed gloves used p...
  • Hot and cold water available
  • Thermometers provided and accurate
  • Warewashing facilities: installed, maintained, use...
Routine Inspection May 15, 2012 91
  • 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 separated and protected
  • Food storage containers identified
  • Plumbing-proper backflow devices
  • Premises personal/cleaning items vermin-proofing
  • Proper signs posted
  • Warewashing facilities: installed, maintained, use...
Routine Inspection Jan 10, 2013 90
  • Equipment, utensils - Unapproved, unclean, not in good repair, inadequate capacity
  • Food contact surfaces unclean and unsanitized
  • Food not separated and unprotected
  • Improper hot and cold holding temperatures
  • Improper signs posted; inspection report not available
  • Premises not clean, not in good repair; No personal/chemical storage; inadequate vermin-proofing
  • Thermometers missing or inaccurate
Routine Inspection May 21, 2013 93
No violation noted during this evaluation. Enforcement Action May 21, 2013 100
No violation noted during this evaluation. Follow-up Inspection Jun 7, 2013 100

Violation descriptions and comments

Aug 4, 2010

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 soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)

Feb 14, 2011

Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
All food 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.
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))
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)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)

Mar 25, 2011

All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
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)

Mar 28, 2011

Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)
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.
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)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
Employees experiencing sneezing, coughing, or runny nose shall not work with exposed food, clean equipment, utensils or linens. (113974)

Oct 17, 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)
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 °F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
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,)
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))
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))

May 15, 2012

All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 °F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
Handwashing 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))
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)
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)

Jan 10, 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)
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 potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)
The 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)
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
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)).

May 21, 2013

Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
All food 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))
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 premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
All 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)
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)).

EXCESS PINK AND BLACK DEBRIS NOTED INSIDE BOTH ICE MACHINES.
LACK OF INTERNAL THERMOMETERS AT SEVERAL COLD HOLDING UNITS IN FACILITY.
MEASURED SEVERAL POTENTIALLY HAZARDOUS FOODS AT 2 DOOR MEAT COOLER ABOVE 41F.
OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS. OBSERVED EMPLOYEE DRINK AT COOK LINE PREP TABLES WITH NO LID.
LACK OF HAND WASHING SIGNS AT ALL HAND SINKS.
OBSERVED RAW FISH AND SHRIMP BEING STORED ON TOP OF COOKED CHICKEN AND COOKED POTATOES AT COOK LINE DRAWERS AS WELL AS RAW CHICKEN STORED NEXT TO COOKED PORK IN WALK IN.

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