WRAP THIS MEDITERRANEAN CUSINE, 2281 The Alameda, Santa Clara, CA 95050 - Restaurant inspection findings and violations

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Business Info

Restaurant: WRAP THIS MEDITERRANEAN CUSINE
Address: 2281 The Alameda, Santa Clara, CA 95050
Type: Restaurant 0-5 Employees
Total inspections: 8
Last inspection: May 22, 2013
Score
(the higher the better)
92
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Adequate handwash facilities supplied & acc...
  • Adequate ventilation and lighting designated area
  • Approved thawing methods used, frozen food
  • Food contact surfaces: clean and sanitized
  • Food contact surfaces: clean and sanitized
  • Food storage containers identified
  • Hands clean & properly washed gloves used properly...
  • Proper cooking time & temperatures
  • Proper hot and cold holding temperatures
  • Proper signs posted
  • Toilet facilities: properly constructed, supplied,...
  • Toxic substances properly identified, stored, used...
  • Warewashing facilities: installed, maintained, use...
Routine Inspection May 20, 2010 79
No violation noted during this evaluation. Enforcement Action May 20, 2010 100
  • Adequate ventilation and lighting designated area
  • Equipment, utensils and linens: storage and use
  • Toilet facilities: properly constructed, supplied,...
  • Toxic substances properly identified, stored, used...
  • Warewashing facilities: installed, maintained, use...
Follow-up Inspection Jun 3, 2010 95
  • Adequate handwash facilities supplied & acc...
  • Adequate ventilation and lighting designated area
  • Food contact surfaces: clean and sanitized
  • Food separated and protected
  • No rodents, insects, birds, or animals
Routine Inspection Feb 3, 2011 95
  • Equipment/Utensils - approved installed, clean
  • Proper eating, tasting, drinking or tobacco use [multiple violations]
  • Proper hot and cold holding temperatures
  • Thermometers provided and accurate
  • Toilet facilities: properly constructed, supplied,...
Routine Inspection Jun 7, 2011 94
  • Adequate ventilation and lighting designated area
  • Approved thawing methods used, frozen food
  • Food separated and protected
  • Proper hot and cold holding temperatures
  • Proper hot and cold holding temperatures
  • Thermometers provided and accurate
  • Toxic substances properly identified, stored, used...
  • Warewashing facilities: installed, maintained, use...
Routine Inspection Feb 15, 2012 92
  • Adequate handwash facilities supplied & acc...
  • Adequate handwash facilities supplied & accessible...
  • Adequate ventilation and lighting designated area
  • Proper hot and cold holding temperatures
  • Thermometers provided and accurate
  • Toxic substances properly identified, stored, used...
  • Warewashing facilities: installed, maintained, use...
Routine Inspection Nov 13, 2012 93
  • Food not separated and unprotected
  • Improper hot and cold holding temperatures
  • Inadequate demonstration of knowledge; food manager certification
  • Inadequate handwash facilities: supplied or accessible [multiple violations]
  • Inadequate ventilation and lighting in designated area
  • Thermometers missing or inaccurate
  • Warewashing facilities: not installed, maintained, or used
Routine Inspection May 22, 2013 92

Violation descriptions and comments

May 20, 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 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)
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)
Comminuted meat, raw eggs, or any food containing comminuted meat or raw eggs, shall be heated to 155°F for 15 sec. Single pieces of meat, and eggs for immediate service, shall be heated to 145°F for 15 sec. Poultry, comminuted poultry, stuffed fish / meat / poultry shall be heated to 165°F. Other temperature requirements may apply. (114004, 114008, 114010)
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))
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)
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))
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)

Jun 3, 2010

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 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)
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)

Feb 3, 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)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)

Jun 7, 2011

No employees shall eat, drink, or smoke in any work area. (113977)
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)
No employees shall eat, drink, or smoke in any work area. (113977)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
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)

Feb 15, 2012

Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
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)
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)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))

Nov 13, 2012

Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
All 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)
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))
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 22, 2013

All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
All food 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)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
An 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)

DID NOT OBSERVE THERMOMETER IN THE DISPLAY REFRIGERATOR HOLDING DAIRY PRODUCT (YOGURT).
EMPLOYEE RESTROOM PAPER TOWEL DISPENSER WAS EMPTY.
FOLLOW PROPER WASH AND SANITIZER PROCEDURE FOR UTENSILS AS OUTLINED ON THE WALL STICKER.
NOTED CONDIMENTS STORED IN SERVICE AREA BENEATH THE HAND SOAP AND SANITIZER DISPENSERS.
OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F. OBSERVED FALAFEL BOWLS HELD OUTSIDE OF THE REFRIGERATOR, 57F.
CHOCOLATE MOUSSE CAKE IN COUNTER DISPLAY CASE MEASURED 56F. AMBIENT AIR TEMPERATURE 47F.
ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS. ONE FILTER WAS MISSING AT THE HOOD ABOVE COOKING EQUIPMENT.
OVERHEAD, FLORESCENT LIGHTS NOTED IN THE KITCHEN WITHOUT PROTECTIVE COVERS.
PROVIDE EVIDENT OF CURRENT FOOD SAFETY CERTIFICATION, CERTIFICATE WAS NOT AVAILABLE.

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