WING BOX, 1715 Lundy Avenue 162, San Jose, CA 95131 - Restaurant inspection findings and violations

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Business Info

Restaurant: WING BOX
Address: 1715 Lundy Avenue 162, San Jose, CA 95131
Type: Restaurant 0-5 Employees
Total inspections: 11
Last inspection: May 23, 2013
Score
(the higher the better)
93
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Adequate handwash facilities supplied & acc...
  • Adequate handwash facilities supplied & accessible...
  • Adequate ventilation and lighting designated area
  • Equipment, utensils and linens: storage and use
  • Floors, walls & ceilings: built, maintained, and
  • Food separated and protected
  • Plumbing-proper backflow devices
  • Premises personal/cleaning items vermin-proofing
  • Proper cooling methods
  • Proper cooling methods
  • Proper hot and cold holding temperatures
  • Proper hot and cold holding temperatures
Routine Inspection Sep 21, 2010 80
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food storage containers identified
  • No rodents, insects, birds, or animals
  • Wiping cloths: properly used and stored
Follow-up Inspection Oct 4, 2010 90
No violation noted during this evaluation. Enforcement Action Oct 4, 2010 100
No violation noted during this evaluation. Enforcement Action Oct 6, 2010 100
  • Equipment/Utensils - approved installed, clean
Follow-up Inspection Oct 6, 2010 99
  • Adequate handwash facilities supplied & acc...
  • Adequate ventilation and lighting designated area
  • Equipment/Utensils - approved installed, clean
  • Food separated and protected
  • Food storage containers identified
  • Premises personal/cleaning items vermin-proofing
  • Proper cooling methods
  • Proper cooling methods
  • Proper hot and cold holding temperatures
  • Warewashing facilities: installed, maintained, use...
  • Wiping cloths: properly used and stored
Routine Inspection Aug 23, 2011 89
  • Adequate ventilation and lighting designated area
  • Approved thawing methods used, frozen food
  • Consumer advisory provided for raw or undercooked
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Food properly labeled & honestly presented
  • Food storage containers identified
  • Hands clean & properly washed gloves used p...
  • Hands clean & properly washed gloves used properly...
  • Nonfood contact surfaces clean
  • Plumbing-proper backflow devices
  • Thermometers provided and accurate
  • Warewashing facilities: installed, maintained, use...
  • Wiping cloths: properly used and stored
Routine Inspection Apr 3, 2012 86
  • Adequate ventilation and lighting designated area
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food contact surfaces: clean and sanitized
  • Food storage containers identified
  • Proper eating, tasting, drinking or tobacco use
  • Proper hot and cold holding temperatures
  • Wiping cloths: properly used and stored
Routine Inspection Oct 23, 2012 91
No violation noted during this evaluation. Enforcement Action Oct 23, 2012 100
  • Adequate ventilation and lighting designated area
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
Routine Inspection Jan 31, 2013 96
  • Equipment, utensils - Unapproved, unclean, not in good repair, inadequate capacity
  • Improper hot and cold holding temperatures
  • Inadequate handwash facilities: supplied or accessible
  • Observed rodents, insects, birds, or animals
  • Premises not clean, not in good repair; No personal/chemical storage; inadequate vermin-proofing
  • Warewashing facilities: not installed, maintained, or used
  • Wiping cloths: improperly used and stored
Routine Inspection May 23, 2013 93

Violation descriptions and comments

Sep 21, 2010

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 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 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)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
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

Oct 4, 2010

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))
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)
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)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)

Oct 6, 2010

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)

Aug 23, 2011

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 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))
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
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))
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))

Apr 3, 2012

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)
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))
Notification to consumer of ready-to-eat foods containing undercooked food, raw egg, or unpackaged confectionery containing more than 1/2% alcohol. 114012, 114093
Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
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))
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))
Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. (114087, 114089, 114089.1(a, b), 114090, 114093.1)
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
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)

Observed plumbing fixture to right of wok dripped into a catch bucket

Oct 23, 2012

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)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
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))
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)
No employees shall eat, drink, or smoke in any work area. (113977)
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)

Jan 31, 2013

The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
All 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)
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)

May 23, 2013

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 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))
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)
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)

BACK DOOR WAS LEFT OPEN DURING THE OPERATION.
COUPLE OF FLIES NOTED IN THE KITCHEN.
GARLIC NOODLE WAS RECORDED AT 125F; STORED ON STOVE.
LACKING OF PAPER TOWEL IN THE DISPENSER AT EMPLOYEE'S RESTROOM.
OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE. OBSERVED 25-50PPM OF CHLORINE SANITIZER AT WARE WASHING SINK.
SANITIZER TEST STRIPS NOT AVAILABLE.
SANITIZER AT WIPING CLOTH BUCKET MEASURED AT 0PPM.
WASHING OF UTENSILS WERE CONDUCTED AT FOOD PREP SINK.

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