BANH XEO TAO NGO, 2651 Senter Road, San Jose, CA 95111 - Restaurant inspection findings and violations

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Business Info

Restaurant: BANH XEO TAO NGO
Address: 2651 Senter Road, San Jose, CA 95111
Type: Restaurant 0-5 Employees
Total inspections: 10
Last inspection: Jul 22, 2013
Score
(the higher the better)
89
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Adequate handwash facilities supplied & acc...
  • Hot and cold water available
Routine Inspection Mar 17, 2010 98
  • Adequate handwash facilities supplied & acc...
  • Adequate ventilation and lighting designated area
  • Equipment/Utensils - approved installed, clean
  • Proper hot and cold holding temperatures
Routine Inspection May 11, 2011 96
No violation noted during this evaluation. Follow-up Inspection May 16, 2011 100
  • Adequate handwash facilities supplied & acc...
  • Adequate handwash facilities supplied & accessible...
  • Adequate ventilation and lighting designated area
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • No rodents, insects, birds, or animals
  • No rodents, insects, birds, or animals
  • Nonfood contact surfaces clean
Routine Inspection Feb 17, 2012 92
  • No rodents, insects, birds, or animals
Follow-up Inspection Feb 22, 2012 99
No violation noted during this evaluation. Follow-up Inspection Mar 6, 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
  • Food properly labeled & honestly presented
  • Food storage containers identified
  • Premises personal/cleaning items vermin-proofing
Routine Inspection Aug 30, 2012 93
  • Food properly labeled & honestly presented
  • Toxic substances properly identified, stored, used...
Follow-up Inspection Sep 20, 2012 98
  • 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
  • Premises personal/cleaning items vermin-proofing
  • Toxic substances properly identified, stored, used... [multiple violations]
  • Wiping cloths: properly used and stored
Routine Inspection Jan 9, 2013 90
  • Equipment, utensils, linens: Improper storage and use
  • Food not separated and unprotected
  • Food storage containers are not identified
  • Hands not clean/improperly washed/gloves not used properly
  • Improper cooling methods
  • Inadequate demonstration of knowledge; food manager certification
  • Inadequate floors, walls, ceilings: built, maintained, clean
  • Inadequate handwash facilities: supplied or accessible
  • Inadequate ventilation and lighting in designated area
  • Observed rodents, insects, birds, or animals
  • Premises not clean, not in good repair; No personal/chemical storage; inadequate vermin-proofing
Routine Inspection Jul 22, 2013 89

Violation descriptions and comments

Mar 17, 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))
An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)

May 11, 2011

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

Feb 17, 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))
All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (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)
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)
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)
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)

Feb 22, 2012

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

Aug 30, 2012

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))
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)
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)
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)

Sep 20, 2012

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)
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)

Jan 9, 2013

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))
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))
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)
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 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)
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)

Jul 22, 2013

Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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))
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))
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
All 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
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
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))

FACILITY DOES NOT HAVE A FOOD CERTIFICATION.
FOUND A PURSE STORED NEXT TO FOOD.
FOUND COOKED CHICKEN AT 108F.
FOUND DEAD COCKROACHES THROUGHOUT BACK KITCHEN AREA. FACILITY DOES NOT HAVE PEST CONTROL.
FOUND FOOD CONTAINERS NOT LABELED.
FOUND RAW MEATS STORED NEAR COOKED FOODS.
FOUND RICE CUPS USED TO SCOOP UP FOOD.
FOUND SPOONS STORED WITH FOOD CONTACT SURFACE UP.
FOUND A GAP AT EXHAUST FILTERS.
WALK IN FOUND AT 47F. FOUND RICE CUPS USED TO SCOOP UP FOOD.
FOUND SPOONS STORED WITH FOOD CONTACT SURFACE UP.
FOUND A GAP AT EXHAUST FILTERS.
WALK IN FOUND AT 47F. FOUND RICE CUPS USED TO SCOOP UP FOOD.
FOUND SPOONS STORED WITH FOOD CONTACT SURFACE UP.
FOUND A GAP AT EXHAUST FILTERS.
WALK IN FOUND AT 47F. FOUND RICE CUPS USED TO SCOOP UP FOOD.
FOUND SPOONS STORED WITH FOOD CONTACT SURFACE UP.
FOUND A GAP AT EXHAUST FILTERS.
WALK IN FOUND AT 47F. FOUND RICE CUPS USED TO SCOOP UP FOOD.
FOUND SPOONS STORED WITH FOOD CONTACT SURFACE UP.
FOUND A GAP AT EXHAUST FILTERS.
WALK IN FOUND AT 47F. FOUND RICE CUPS USED TO SCOOP UP FOOD.
FOUND SPOONS STORED WITH FOOD CONTACT SURFACE UP.
FOUND A GAP AT EXHAUST FILTERS.
WALK IN FOUND AT 47F. FOUND RICE CUPS USED TO SCOOP UP FOOD.
FOUND SPOONS STORED WITH FOOD CONTACT SURFACE UP.
FOUND A GAP AT EXHAUST FILTERS.
WALK IN FOUND AT 47F. FOUND RICE CUPS USED TO SCOOP UP FOOD.
FOUND SPOONS STORED WITH FOOD CONTACT SURFACE UP.
FOUND A GAP AT EXHAUST FILTERS.
WALK IN FOUND AT 47F. FOUND RICE CUPS USED TO SCOOP UP FOOD.
FOUND SPOONS STORED WITH FOOD CONTACT SURFACE UP.
FOUND A GAP AT EXHAUST FILTERS.
WALK IN FOUND AT 47F. FOUND RICE CUPS USED TO SCOOP UP FOOD.
FOUND SPOONS STORED WITH FOOD CONTACT SURFACE UP.
FOUND A GAP AT EXHAUST FILTERS.
WALK IN FOUND AT 47F. FOUND RICE CUPS USED TO SCOOP UP FOOD.
FOUND SPOONS STORED WITH FOOD CONTACT SURFACE UP.
FOUND A GAP AT EXHAUST FILTERS.
WALK IN FOUND AT 47F. FOUND RICE CUPS USED TO SCOOP UP FOOD.
FOUND SPOONS STORED WITH FOOD CONTACT SURFACE UP.
FOUND A GAP AT EXHAUST FILTERS.
WALK IN FOUND AT 47F. FOUND RICE CUPS USED TO SCOOP UP FOOD.
FOUND SPOONS STORED WITH FOOD CONTACT SURFACE UP.
FOUND A GAP AT EXHAUST FILTERS.
WALK IN FOUND AT 47F. FOUND RICE CUPS USED TO SCOOP UP FOOD.
FOUND SPOONS STORED WITH FOOD CONTACT SURFACE UP.
FOUND A GAP AT EXHAUST FILTERS.
WALK IN FOUND AT 47F. FOUND RICE CUPS USED TO SCOOP UP FOOD.
FOUND SPOONS STORED WITH FOOD CONTACT SURFACE UP.
FOUND A GAP AT EXHAUST FILTERS.
WALK IN FOUND AT 47F. FOUND RICE CUPS USED TO SCOOP UP FOOD.
FOUND SPOONS STORED WITH FOOD CONTACT SURFACE UP.
FOUND A GAP AT EXHAUST FILTERS.
WALK IN FOUND AT 47F. FOUND RICE CUPS USED TO SCOOP UP FOOD.
FOUND SPOONS STORED WITH FOOD CONTACT SURFACE UP.
FOUND A GAP AT EXHAUST FILTERS.
WALK IN FOUND AT 47F. FOUND RICE CUPS USED TO SCOOP UP FOOD.
FOUND SPOONS STORED WITH FOOD CONTACT SURFACE UP.
FOUND A GAP AT EXHAUST FILTERS.
WALK IN FOUND AT 47F. FOUND RICE CUPS USED TO SCOOP UP FOOD.
FOUND SPOONS STORED WITH FOOD CONTACT SURFACE UP.
FOUND A GAP AT EXHAUST FILTERS.
WALK IN FOUND AT 47F. FOUND RICE CUPS USED TO SCOOP UP FOOD.
FOUND SPOONS STORED WITH FOOD CONTACT SURFACE UP.
FOUND A GAP AT EXHAUST FILTERS.
WALK IN FOUND AT 47F. FOUND RICE CUPS USED TO SCOOP UP FOOD.
FOUND SPOONS STORED WITH FOOD CONTACT SURFACE UP.
FOUND A GAP AT EXHAUST FILTERS.
WALK IN FOUND AT 47F. FOUND RICE CUPS USED TO SCOOP UP FOOD.
FOUND SPOONS STORED WITH FOOD CONTACT SURFACE UP.
FOUND A GAP AT EXHAUST FILTERS.
WALK IN FOUND AT 47F. FOUND RICE CUPS USED TO SCOOP UP FOOD.
FOUND SPOONS STORED WITH FOOD CONTACT SURFACE UP.
FOUND A GAP AT EXHAUST FILTERS.
WALK IN FOUND AT 47F. FOUND RICE CUPS USED TO SCOOP UP FOOD.
FOUND SPOONS STORED WITH FOOD CONTACT SURFACE UP.
FOUND A GAP AT EXHAUST FILTERS.
WALK IN FOUND AT 47F. FOUND RICE CUPS USED TO SCOOP UP FOOD.
FOUND SPOONS STORED WITH FOOD CONTACT SURFACE UP.
FOUND A GAP AT EXHAUST FILTERS.
WALK IN FOUND AT 47F. FOUND RICE CUPS USED TO SCOOP UP FOOD.
FOUND SPOONS STORED WITH FOOD CONTACT SURFACE UP.
FOUND A GAP AT EXHAUST FILTERS.
WALK IN FOUND AT 47F. FOUND RICE CUPS USED TO SCOOP UP FOOD.
FOUND SPOONS STORED WITH FOOD CONTACT SURFACE UP.
FOUND A GAP AT EXHAUST FILTERS.
WALK IN FOUND AT 47F. FOUND RICE CUPS USED TO SCOOP UP FOOD.
FOUND SPOONS STORED WITH FOOD CONTACT SURFACE UP.
FOUND A GAP AT EXHAUST FILTERS.
WALK IN FOUND AT 47F. FOUND RICE CUPS USED TO SCOOP UP FOOD.
FOUND SPOONS STORED WITH FOOD CONTACT SURFACE UP.
FOUND A GAP AT EXHAUST FILTERS.
WALK IN FOUND AT 47F. FOUND RICE CUPS USED TO SCOOP UP FOOD.
FOUND SPOONS STORED WITH FOOD CONTACT SURFACE UP.
FOUND A GAP AT EXHAUST FILTERS.
WALK IN FOUND AT 47F. FOUND RICE CUPS USED TO SCOOP UP FOOD.
FOUND SPOONS STORED WITH FOOD CONTACT SURFACE UP.
FOUND A GAP AT EXHAUST FILTERS.
WALK IN FOUND AT 47F. FOUND RICE CUPS USED TO SCOOP UP FOOD.
FOUND SPOONS STORED WITH FOOD CONTACT SURFACE UP.
FOUND A GAP AT EXHAUST FILTERS.
WALK IN FOUND AT 47F. FOUND RICE CUPS USED TO SCOOP UP FOOD.
FOUND SPOONS STORED WITH FOOD CONTACT SURFACE UP.
FOUND A GAP AT EXHAUST FILTERS.
WALK IN FOUND AT 47F. FOUND RICE CUPS USED TO SCOOP UP FOOD.
FOUND SPOONS STORED WITH FOOD CONTACT SURFACE UP.
FOUND A GAP AT EXHAUST FILTERS.
WALK IN FOUND AT 47F. FOUND RICE CUPS USED TO SCOOP UP FOOD.
FOUND SPOONS STORED WITH FOOD CONTACT SURFACE UP.
FOUND A GAP AT EXHAUST FILTERS.
WALK IN FOUND AT 47F. FOUND RICE CUPS USED TO SCOOP UP FOOD.
FOUND SPOONS STORED WITH FOOD CONTACT SURFACE UP.
FOUND A GAP AT EXHAUST FILTERS.
WALK IN FOUND AT 47F. FOUND RICE CUPS USED TO SCOOP UP FOOD.
FOUND SPOONS STORED WITH FOOD CONTACT SURFACE UP.
FOUND A GAP AT EXHAUST FILTERS.
WALK IN FOUND AT 47F. FOUND RICE CUPS USED TO SCOOP UP FOOD.
FOUND SPOONS STORED WITH FOOD CONTACT SURFACE UP.
FOUND A GAP AT EXHAUST FILTERS.
WALK IN FOUND AT 47F. FOUND RICE CUPS USED TO SCOOP UP FOOD.
FOUND SPOONS STORED WITH FOOD CONTACT SURFACE UP.
FOUND A GAP AT EXHAUST FILTERS.
WALK IN FOUND AT 47F. FOUND RICE CUPS USED TO SCOOP UP FOOD.
FOUND SPOONS STORED WITH FOOD CONTACT SURFACE UP.
FOUND A GAP AT EXHAUST FILTERS.
WALK IN FOUND AT 47F. FOUND RICE CUPS USED TO SCOOP UP FOOD.
FOUND SPOONS STORED WITH FOOD CONTACT SURFACE UP.
FOUND A GAP AT EXHAUST FILTERS.
WALK IN FOUND AT 47F. FOUND RICE CUPS USED TO SCOOP UP FOOD.
FOUND SPOONS STORED WITH FOOD CONTACT SURFACE UP.
FOUND A GAP AT EXHAUST FILTERS.
WALK IN FOUND AT 47F. FOUND RICE CUPS USED TO SCOOP UP FOOD.
FOUND SPOONS STORED WITH FOOD CONTACT SURFACE UP.
FOUND A GAP AT EXHAUST FILTERS.
WALK IN FOUND AT 47F. FOUND RICE CUPS USED TO SCOOP UP FOOD.
FOUND SPOONS STORED WITH FOOD CONTACT SURFACE UP.
FOUND A GAP AT EXHAUST FILTERS.
WALK IN FOUND AT 47F. FOUND RICE CUPS USED TO SCOOP UP FOOD.
FOUND SPOONS STORED WITH FOOD CONTACT SURFACE UP.
FOUND A GAP AT EXHAUST FILTERS.
WALK IN FOUND AT 47F. FOUND RICE CUPS USED TO SCOOP UP FOOD.
FOUND SPOONS STORED WITH FOOD CONTACT SURFACE UP.
FOUND A GAP AT EXHAUST FILTERS.
WALK IN FOUND AT 47F. FOUND RICE CUPS USED TO SCOOP UP FOOD.
FOUND SPOONS STORED WITH FOOD CONTACT SURFACE UP.
FOUND A GAP AT EXHAUST FILTERS.
WALK IN FOUND AT 47F. FOUND RICE CUPS USED TO SCOOP UP FOOD.
FOUND SPOONS STORED WITH FOOD CONTACT SURFACE UP.
FOUND A GAP AT EXHAUST FILTERS.
WALK IN FOUND AT 47F. FOUND RICE CUPS USED TO SCOOP UP FOOD.
FOUND SPOONS STORED WITH FOOD CONTACT SURFACE UP.
FOUND A GAP AT EXHAUST FILTERS.
WALK IN FOUND AT 47F. FOUND RICE CUPS USED TO SCOOP UP FOOD.
FOUND SPOONS STORED WITH FOOD CONTACT SURFACE UP.
FOUND A GAP AT EXHAUST FILTERS.
WALK IN FOUND AT 47F. FOUND RICE CUPS USED TO SCOOP UP FOOD.
FOUND SPOONS STORED WITH FOOD CONTACT SURFACE UP.
FOUND A GAP AT EXHAUST FILTERS.
WALK IN FOUND AT 47F. FOUND RICE CUPS USED TO SCOOP UP FOOD.
FOUND SPOONS STORED WITH FOOD CONTACT SURFACE UP.
FOUND A GAP AT EXHAUST FILTERS.
WALK IN FOUND AT 47F. FOUND RICE CUPS USED TO SCOOP UP FOOD.
FOUND SPOONS STORED WITH FOOD CONTACT SURFACE UP.
FOUND A GAP AT EXHAUST FILTERS.
WALK IN FOUND AT 47F. FOUND RICE CUPS USED TO SCOOP UP FOOD.
FOUND SPOONS STORED WITH FOOD CONTACT SURFACE UP.
FOUND A GAP AT EXHAUST FILTERS.
WALK IN FOUND AT 47F. FOUND RICE CUPS USED TO SCOOP UP FOOD.
FOUND SPOONS STORED WITH FOOD CONTACT SURFACE UP.
FOUND A GAP AT EXHAUST FILTERS.
WALK IN FOUND AT 47F. FOUND RICE CUPS USED TO SCOOP UP FOOD.
FOUND SPOONS STORED WITH FOOD CONTACT SURFACE UP.
FOUND A GAP AT EXHAUST FILTERS.
WALK IN FOUND AT 47F. FOUND RICE CUPS USED TO SCOOP UP FOOD.
FOUND SPOONS STORED WITH FOOD CONTACT SURFACE UP.
FOUND A GAP AT EXHAUST FILTERS.
WALK IN FOUND AT 47F. FOUND RICE CUPS USED TO SCOOP UP FOOD.
FOUND SPOONS STORED WITH FOOD CONTACT SURFACE UP.
FOUND A GAP AT EXHAUST FILTERS.
WALK IN FOUND AT 47F. FOUND RICE CUPS USED TO SCOOP UP FOOD.
FOUND SPOONS STORED WITH FOOD CONTACT SURFACE UP.
FOUND A GAP AT EXHAUST FILTERS.
WALK IN FOUND AT 47F. FOUND RICE CUPS USED TO SCOOP UP FOOD.
FOUND SPOONS STORED WITH FOOD CONTACT SURFACE UP.
FOUND A GAP AT EXHAUST FILTERS.
WALK IN FOUND AT 47F.
FOUND STAINED WALLS AND FLOORS.
FOUND PEELING WALL PANEL NEAR COOK'S LINE. FOUND STAINED WALLS AND FLOORS.
FOUND PEELING WALL PANEL NEAR COOK'S LINE. FOUND STAINED WALLS AND FLOORS.
FOUND PEELING WALL PANEL NEAR COOK'S LINE. FOUND STAINED WALLS AND FLOORS.
FOUND PEELING WALL PANEL NEAR COOK'S LINE. FOUND STAINED WALLS AND FLOORS.
FOUND PEELING WALL PANEL NEAR COOK'S LINE. FOUND STAINED WALLS AND FLOORS.
FOUND PEELING WALL PANEL NEAR COOK'S LINE. FOUND STAINED WALLS AND FLOORS.
FOUND PEELING WALL PANEL NEAR COOK'S LINE. FOUND STAINED WALLS AND FLOORS.
FOUND PEELING WALL PANEL NEAR COOK'S LINE. FOUND STAINED WALLS AND FLOORS.
FOUND PEELING WALL PANEL NEAR COOK'S LINE. FOUND STAINED WALLS AND FLOORS.
FOUND PEELING WALL PANEL NEAR COOK'S LINE. FOUND STAINED WALLS AND FLOORS.
FOUND PEELING WALL PANEL NEAR COOK'S LINE. FOUND STAINED WALLS AND FLOORS.
FOUND PEELING WALL PANEL NEAR COOK'S LINE. FOUND STAINED WALLS AND FLOORS.
FOUND PEELING WALL PANEL NEAR COOK'S LINE. FOUND STAINED WALLS AND FLOORS.
FOUND PEELING WALL PANEL NEAR COOK'S LINE. FOUND STAINED WALLS AND FLOORS.
FOUND PEELING WALL PANEL NEAR COOK'S LINE. FOUND STAINED WALLS AND FLOORS.
FOUND PEELING WALL PANEL NEAR COOK'S LINE. FOUND STAINED WALLS AND FLOORS.
FOUND PEELING WALL PANEL NEAR COOK'S LINE. FOUND STAINED WALLS AND FLOORS.
FOUND PEELING WALL PANEL NEAR COOK'S LINE. FOUND STAINED WALLS AND FLOORS.
FOUND PEELING WALL PANEL NEAR COOK'S LINE. FOUND STAINED WALLS AND FLOORS.
FOUND PEELING WALL PANEL NEAR COOK'S LINE. FOUND STAINED WALLS AND FLOORS.
FOUND PEELING WALL PANEL NEAR COOK'S LINE. FOUND STAINED WALLS AND FLOORS.
FOUND PEELING WALL PANEL NEAR COOK'S LINE. FOUND STAINED WALLS AND FLOORS.
FOUND PEELING WALL PANEL NEAR COOK'S LINE. FOUND STAINED WALLS AND FLOORS.
FOUND PEELING WALL PANEL NEAR COOK'S LINE. FOUND STAINED WALLS AND FLOORS.
FOUND PEELING WALL PANEL NEAR COOK'S LINE. FOUND STAINED WALLS AND FLOORS.
FOUND PEELING WALL PANEL NEAR COOK'S LINE. FOUND STAINED WALLS AND FLOORS.
FOUND PEELING WALL PANEL NEAR COOK'S LINE. FOUND STAINED WALLS AND FLOORS.
FOUND PEELING WALL PANEL NEAR COOK'S LINE. FOUND STAINED WALLS AND FLOORS.
FOUND PEELING WALL PANEL NEAR COOK'S LINE. FOUND STAINED WALLS AND FLOORS.
FOUND PEELING WALL PANEL NEAR COOK'S LINE. FOUND STAINED WALLS AND FLOORS.
FOUND PEELING WALL PANEL NEAR COOK'S LINE. FOUND STAINED WALLS AND FLOORS.
FOUND PEELING WALL PANEL NEAR COOK'S LINE. FOUND STAINED WALLS AND FLOORS.
FOUND PEELING WALL PANEL NEAR COOK'S LINE. FOUND STAINED WALLS AND FLOORS.
FOUND PEELING WALL PANEL NEAR COOK'S LINE. FOUND STAINED WALLS AND FLOORS.
FOUND PEELING WALL PANEL NEAR COOK'S LINE. FOUND STAINED WALLS AND FLOORS.
FOUND PEELING WALL PANEL NEAR COOK'S LINE. FOUND STAINED WALLS AND FLOORS.
FOUND PEELING WALL PANEL NEAR COOK'S LINE. FOUND STAINED WALLS AND FLOORS.
FOUND PEELING WALL PANEL NEAR COOK'S LINE. FOUND STAINED WALLS AND FLOORS.
FOUND PEELING WALL PANEL NEAR COOK'S LINE. FOUND STAINED WALLS AND FLOORS.
FOUND PEELING WALL PANEL NEAR COOK'S LINE. FOUND STAINED WALLS AND FLOORS.
FOUND PEELING WALL PANEL NEAR COOK'S LINE. FOUND STAINED WALLS AND FLOORS.
FOUND PEELING WALL PANEL NEAR COOK'S LINE. FOUND STAINED WALLS AND FLOORS.
FOUND PEELING WALL PANEL NEAR COOK'S LINE. FOUND STAINED WALLS AND FLOORS.
FOUND PEELING WALL PANEL NEAR COOK'S LINE. FOUND STAINED WALLS AND FLOORS.
FOUND PEELING WALL PANEL NEAR COOK'S LINE. FOUND STAINED WALLS AND FLOORS.
FOUND PEELING WALL PANEL NEAR COOK'S LINE. FOUND STAINED WALLS AND FLOORS.
FOUND PEELING WALL PANEL NEAR COOK'S LINE. FOUND STAINED WALLS AND FLOORS.
FOUND PEELING WALL PANEL NEAR COOK'S LINE. FOUND STAINED WALLS AND FLOORS.
FOUND PEELING WALL PANEL NEAR COOK'S LINE. FOUND STAINED WALLS AND FLOORS.
FOUND PEELING WALL PANEL NEAR COOK'S LINE. FOUND STAINED WALLS AND FLOORS.
FOUND PEELING WALL PANEL NEAR COOK'S LINE. FOUND STAINED WALLS AND FLOORS.
FOUND PEELING WALL PANEL NEAR COOK'S LINE. FOUND STAINED WALLS AND FLOORS.
FOUND PEELING WALL PANEL NEAR COOK'S LINE. FOUND STAINED WALLS AND FLOORS.
FOUND PEELING WALL PANEL NEAR COOK'S LINE. FOUND STAINED WALLS AND FLOORS.
FOUND PEELING WALL PANEL NEAR COOK'S LINE. FOUND STAINED WALLS AND FLOORS.
FOUND PEELING WALL PANEL NEAR COOK'S LINE. FOUND STAINED WALLS AND FLOORS.
FOUND PEELING WALL PANEL NEAR COOK'S LINE. FOUND STAINED WALLS AND FLOORS.
FOUND PEELING WALL PANEL NEAR COOK'S LINE. FOUND STAINED WALLS AND FLOORS.
FOUND PEELING WALL PANEL NEAR COOK'S LINE. FOUND STAINED WALLS AND FLOORS.
FOUND PEELING WALL PANEL NEAR COOK'S LINE. FOUND STAINED WALLS AND FLOORS.
FOUND PEELING WALL PANEL NEAR COOK'S LINE.

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