COM TAM THANH, 905 S Bascom Avenue, San Jose, CA 95128 - Restaurant inspection findings and violations

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Business Info

Restaurant: COM TAM THANH
Address: 905 S Bascom Avenue, San Jose, CA 95128
Type: Restaurant 6-25 Employees
Total inspections: 17
Last inspection: May 21, 2013
Score
(the higher the better)
100
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Adequate handwash facilities supplied & accessible...
  • Adequate ventilation and lighting designated area
  • Equipment, utensils and linens: storage and use
  • Food separated and protected
  • Food storage containers identified
  • Proper cooling methods
  • Proper hot and cold holding temperatures
  • Proper hot and cold holding temperatures
Routine Inspection Jun 4, 2010 88
No violation noted during this evaluation. Complaint Inspection Jun 4, 2010 100
No violation noted during this evaluation. Follow-up Inspection Jun 15, 2010 100
  • Adequate handwash facilities supplied & acc...
  • Approved thawing methods used, frozen food
  • Demonstration of knowledge food mgr certification
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Food separated and protected
  • Food storage containers identified
  • Hands clean & properly washed gloves used p...
  • Hands clean & properly washed gloves used properly...
  • Proper cooling methods
  • Proper cooling methods
  • Proper hot and cold holding temperatures
  • Wiping cloths: properly used and stored
Routine Inspection Mar 15, 2011 83
  • Equipment/Utensils - approved installed, clean
  • Food separated and protected
  • Proper cooling methods
  • Proper hot and cold holding temperatures
  • Thermometers provided and accurate
  • Wiping cloths: properly used and stored
Follow-up Inspection Apr 19, 2011 94
  • No rodents, insects, birds, or animals
Complaint Inspection Oct 24, 2011 95
No violation noted during this evaluation. Complaint Inspection Jan 27, 2012 100
  • Adequate handwash facilities supplied & acc...
  • 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
  • Hands clean & properly washed gloves used p...
  • Hands clean & properly washed gloves used properly...
  • Plumbing-proper backflow devices
  • Proper cooling methods
  • Proper cooling methods
  • Proper hot and cold holding temperatures
  • Proper hot and cold holding temperatures
  • Time as a PH control procedures & records
  • Time as a PH control procedures & records
  • Wiping cloths: properly used and stored
Routine Inspection Jan 27, 2012 84
  • No rodents, insects, birds, or animals
Follow-up Inspection Feb 15, 2012 99
  • Adequate ventilation and lighting designated area
  • Equipment/Utensils - approved installed, clean
  • Food storage containers identified
  • Hands clean & properly washed gloves used p...
  • Hands clean & properly washed gloves used properly...
  • Proper cooling methods
  • Proper cooling methods
  • Proper hot and cold holding temperatures
  • Time as a PH control procedures & records
  • Wiping cloths: properly used and stored
Routine Inspection Feb 29, 2012 90
  • Adequate ventilation and lighting designated area
  • Food contact surfaces: clean and sanitized
  • Food separated and protected
  • No rodents, insects, birds, or animals
  • Plumbing-proper backflow devices
  • Proper cooling methods
  • Proper cooling methods
  • Time as a PH control procedures & records
  • Time as a PH control procedures & records
Routine Inspection Sep 28, 2012 91
  • Adequate handwash facilities supplied & acc...
  • Adequate ventilation and lighting designated area
  • Time as a PH control procedures & records
  • Wiping cloths: properly used and stored
Follow-up Inspection Oct 25, 2012 96
  • Adequate ventilation and lighting designated area
  • Approved thawing methods used, frozen food
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food contact surfaces: clean and sanitized
  • Food storage containers identified
  • Proper cooling methods
  • Thermometers provided and accurate
  • Time as a PH control procedures & records
  • Wiping cloths: properly used and stored
Routine Inspection Feb 12, 2013 90
  • Approved thawing methods used, frozen food
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food contact surfaces: clean and sanitized
  • Food separated and protected
  • Food storage containers identified
  • No rodents, insects, birds, or animals
  • Thermometers provided and accurate
  • Time as a PH control procedures & records
  • Wiping cloths: properly used and stored
Follow-up Inspection Mar 12, 2013 90
  • Food storage containers are not identified
  • Improper hot and cold holding temperatures
  • Improperly using time as a public health control procedures & records
  • Inadequate floors, walls, ceilings: built, maintained, clean
  • Observed rodents, insects, birds, or animals
Critical Hazard Factors May 14, 2013 95
  • Equipment, utensils - Unapproved, unclean, not in good repair, inadequate capacity
  • Food storage containers are not identified
  • Improper cooling methods [multiple violations]
  • Improperly using time as a public health control procedures & records
  • Inadequate ventilation and lighting in designated area
  • Wiping cloths: improperly used and stored
Routine Inspection May 14, 2013 93
No violation noted during this evaluation. Enforcement Action May 21, 2013 100

Violation descriptions and comments

Jun 4, 2010

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

Mar 15, 2011

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 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 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))
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)
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
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
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))
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))

Apr 19, 2011

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

Oct 24, 2011

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

Jan 27, 2012

Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
Employees 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))
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))
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
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

Feb 15, 2012

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

Feb 29, 2012

Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
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))
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))
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 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))
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

Sep 28, 2012

All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
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 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)
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
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
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)
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 25, 2012

When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
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))
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))

Feb 12, 2013

All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 °F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
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 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 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)
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))

Mar 12, 2013

All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
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))
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 °F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
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 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))

OBSERVED RICE DROPPINGS ON SHELVING INSIDE STORAGE ROOM.
STILL OBSERVED RAW FOOD STORED NEXT TO COOKED FOOD INSIDE THE WALK IN COOLER.

May 14, 2013

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)
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)
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
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))

OBSERVED RED BUCKETS AND STYROFOAM USED AS FOOD STORAGE AND COVERED WITH PLASTIC WRAP FOR THE TAPIOCA, MANGO, BEANS, ETC.

May 14, 2013

When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
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 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)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
All 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

AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE. AMBIENT TEMPERATURE MEASURED 80F.
LIGHTING NEAR MOP SINK IS INOPERABLE.
OBSERVED CHICKEN BREAST COVERED WITH PLASTIC WRAP INSIDE THE PREP UNIT MEASURED 58F.
OBSERVED DAMP WIPING CLOTHS ON TOP OF COUNTER TOP AND SANITIZER MEASURED GREATER THAN 200PPM FOR THE WIPING CLOTHS STORED ON SANITIZER.
WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD. WALK IN REFRIGERATOR MEASURED BETWEEN 44-45F.
BROTH POTS ON BURNERS EXTEND BEYOND EXHAUST HOOD.

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