EL BUEN GUSTO TAQUERIA #2, 1710 Berryessa Road 105, San Jose, CA 95131 - Restaurant inspection findings and violations

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Business Info

Restaurant: EL BUEN GUSTO TAQUERIA #2
Address: 1710 Berryessa Road 105, San Jose, CA 95131
Type: Restaurant 0-5 Employees
Total inspections: 7
Last inspection: Apr 9, 2013
Score
(the higher the better)
92
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Compliance with shell stock tags, condition
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Food contact surfaces: clean and sanitized
  • Hot and cold water available
  • Plan Review
  • Plumbing-proper backflow devices
  • Toilet facilities: properly constructed, supplied,...
  • Warewashing facilities: installed, maintained, use...
  • Wiping cloths: properly used and stored
Routine Inspection Dec 14, 2010 90
  • Adequate handwash facilities supplied & acc...
  • Compliance with shell stock tags, condition
  • Equipment, utensils and linens: storage and use
  • Food contact surfaces: clean and sanitized
  • Nutritional Menu Labeling
  • Plumbing-proper backflow devices
  • Proper hot and cold holding temperatures
  • Proper signs posted
  • Toilet facilities: properly constructed, supplied,...
  • Warewashing facilities: installed, maintained, use...
Routine Inspection Nov 16, 2011 90
  • Compliance with shell stock tags, condition
  • Compliance with shell stock tags, condition, displ...
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Food separated and protected
  • Plumbing-proper backflow devices
  • Thermometers provided and accurate
  • Warewashing facilities: installed, maintained, use...
  • Wiping cloths: properly used and stored
Routine Inspection May 7, 2012 91
  • Adequate handwash facilities supplied & acc...
  • Adequate ventilation and lighting designated area
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food contact surfaces: clean and sanitized
  • Food contact surfaces: clean and sanitized
  • Food storage containers identified
  • Hands clean & properly washed gloves used properly...
  • No rodents, insects, birds, or animals
  • Proper hot and cold holding temperatures
  • Proper hot and cold holding temperatures
  • Sewage and wastewater properly disposed
  • Thermometers provided and accurate
  • Warewashing facilities: installed, maintained, use...
  • Wiping cloths: properly used and stored
Routine Inspection Sep 26, 2012 80
  • Adequate ventilation and lighting designated area
  • Approved thawing methods used; frozen food
  • Compliance with shell stock tags, condition
  • Equipment, utensils - approved installed and clean...
  • Equipment, utensils, linens: storage and use
  • Floors, walls, ceilings: built, maintained, clean
  • Food properly labeled & honestly presented
  • Food separated and protected
  • Food storage containers identified
  • Garbage and refuse properly disposed
  • Premises personal/cleaning items vermin-proofing
  • Proper hot and cold holding temperatures
  • Proper signs posted; inspection report available
  • Warewashing facilities: installed, maintained, use...
  • Wiping cloths: properly used and stored
Routine Inspection Mar 26, 2013 85
No violation noted during this evaluation. Enforcement Action Mar 26, 2013 100
  • Adequate ventilation and lighting designated area
  • Equipment, utensils - approved installed and clean...
  • Food contact surfaces clean and sanitized
  • Food separated and protected
  • Food storage containers identified
  • Proper hot and cold holding temperatures
  • Warewashing facilities: installed, maintained, use...
  • Wiping cloths: properly used and stored
Follow-up Inspection Apr 9, 2013 92

Violation descriptions and comments

Dec 14, 2010

All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All 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)
Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276)
Shell stock shall have complete certification tags and shall be properly stored and displayed. (114039 - 114039.5)
An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
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)
A person proposing to build or remodel a food facility shall submit plans for approval before starting any new construction or remodeling of any facility for use as a retail food facility. (114380)

Nov 16, 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))
Shell stock shall have complete certification tags and shall be properly stored and displayed. (114039 - 114039.5)
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All 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)
Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276)
Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom (113953.5) (b) No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas (113978). (c) Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (d) Any food facility constructed before January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided (113725.1, 114381 (e)).

May 7, 2012

Shell stock shall have complete certification tags and shall be properly stored and displayed. (114039 - 114039.5)
Shell stock shall have complete certification tags and shall be properly stored and displayed. (114039 - 114039.5)
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
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)

Sep 26, 2012

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))
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
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))
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
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)

Mar 26, 2013

Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
All food waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7, 114245.8)
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)
Shell stock shall have complete certification tags and shall be properly stored and displayed. (114039 - 114039.5)
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))
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)
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 signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom (113953.5) (b) No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas (113978). (c) Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (d) Any food facility constructed before January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided (113725.1, 114381 (e)).

FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
SLICED TOMATOES, GRATED CHEESE, SALSA HELD AT 43F AT BACK COUNTER COOK LINE. FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
SLICED TOMATOES, GRATED CHEESE, SALSA HELD AT 43F AT BACK COUNTER COOK LINE. FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
SLICED TOMATOES, GRATED CHEESE, SALSA HELD AT 43F AT BACK COUNTER COOK LINE. FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
SLICED TOMATOES, GRATED CHEESE, SALSA HELD AT 43F AT BACK COUNTER COOK LINE. FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
SLICED TOMATOES, GRATED CHEESE, SALSA HELD AT 43F AT BACK COUNTER COOK LINE. FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
SLICED TOMATOES, GRATED CHEESE, SALSA HELD AT 43F AT BACK COUNTER COOK LINE. FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
SLICED TOMATOES, GRATED CHEESE, SALSA HELD AT 43F AT BACK COUNTER COOK LINE. FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
SLICED TOMATOES, GRATED CHEESE, SALSA HELD AT 43F AT BACK COUNTER COOK LINE. FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
SLICED TOMATOES, GRATED CHEESE, SALSA HELD AT 43F AT BACK COUNTER COOK LINE. FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
SLICED TOMATOES, GRATED CHEESE, SALSA HELD AT 43F AT BACK COUNTER COOK LINE. FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
SLICED TOMATOES, GRATED CHEESE, SALSA HELD AT 43F AT BACK COUNTER COOK LINE. FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
SLICED TOMATOES, GRATED CHEESE, SALSA HELD AT 43F AT BACK COUNTER COOK LINE. FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
SLICED TOMATOES, GRATED CHEESE, SALSA HELD AT 43F AT BACK COUNTER COOK LINE. FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
SLICED TOMATOES, GRATED CHEESE, SALSA HELD AT 43F AT BACK COUNTER COOK LINE. FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
SLICED TOMATOES, GRATED CHEESE, SALSA HELD AT 43F AT BACK COUNTER COOK LINE. FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
SLICED TOMATOES, GRATED CHEESE, SALSA HELD AT 43F AT BACK COUNTER COOK LINE. FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
SLICED TOMATOES, GRATED CHEESE, SALSA HELD AT 43F AT BACK COUNTER COOK LINE. FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
SLICED TOMATOES, GRATED CHEESE, SALSA HELD AT 43F AT BACK COUNTER COOK LINE. FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
SLICED TOMATOES, GRATED CHEESE, SALSA HELD AT 43F AT BACK COUNTER COOK LINE. FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
SLICED TOMATOES, GRATED CHEESE, SALSA HELD AT 43F AT BACK COUNTER COOK LINE. FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
SLICED TOMATOES, GRATED CHEESE, SALSA HELD AT 43F AT BACK COUNTER COOK LINE. FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
SLICED TOMATOES, GRATED CHEESE, SALSA HELD AT 43F AT BACK COUNTER COOK LINE. FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
SLICED TOMATOES, GRATED CHEESE, SALSA HELD AT 43F AT BACK COUNTER COOK LINE. FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
SLICED TOMATOES, GRATED CHEESE, SALSA HELD AT 43F AT BACK COUNTER COOK LINE. FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
SLICED TOMATOES, GRATED CHEESE, SALSA HELD AT 43F AT BACK COUNTER COOK LINE. FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
SLICED TOMATOES, GRATED CHEESE, SALSA HELD AT 43F AT BACK COUNTER COOK LINE. FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
SLICED TOMATOES, GRATED CHEESE, SALSA HELD AT 43F AT BACK COUNTER COOK LINE. FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
SLICED TOMATOES, GRATED CHEESE, SALSA HELD AT 43F AT BACK COUNTER COOK LINE. FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
SLICED TOMATOES, GRATED CHEESE, SALSA HELD AT 43F AT BACK COUNTER COOK LINE. FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
SLICED TOMATOES, GRATED CHEESE, SALSA HELD AT 43F AT BACK COUNTER COOK LINE. FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
SLICED TOMATOES, GRATED CHEESE, SALSA HELD AT 43F AT BACK COUNTER COOK LINE. FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
SLICED TOMATOES, GRATED CHEESE, SALSA HELD AT 43F AT BACK COUNTER COOK LINE. FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
SLICED TOMATOES, GRATED CHEESE, SALSA HELD AT 43F AT BACK COUNTER COOK LINE. FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
SLICED TOMATOES, GRATED CHEESE, SALSA HELD AT 43F AT BACK COUNTER COOK LINE. FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
SLICED TOMATOES, GRATED CHEESE, SALSA HELD AT 43F AT BACK COUNTER COOK LINE. FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
SLICED TOMATOES, GRATED CHEESE, SALSA HELD AT 43F AT BACK COUNTER COOK LINE. FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
SLICED TOMATOES, GRATED CHEESE, SALSA HELD AT 43F AT BACK COUNTER COOK LINE. FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
SLICED TOMATOES, GRATED CHEESE, SALSA HELD AT 43F AT BACK COUNTER COOK LINE. FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
SLICED TOMATOES, GRATED CHEESE, SALSA HELD AT 43F AT BACK COUNTER COOK LINE. FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
SLICED TOMATOES, GRATED CHEESE, SALSA HELD AT 43F AT BACK COUNTER COOK LINE. FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
SLICED TOMATOES, GRATED CHEESE, SALSA HELD AT 43F AT BACK COUNTER COOK LINE. FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
SLICED TOMATOES, GRATED CHEESE, SALSA HELD AT 43F AT BACK COUNTER COOK LINE. FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
SLICED TOMATOES, GRATED CHEESE, SALSA HELD AT 43F AT BACK COUNTER COOK LINE. FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
SLICED TOMATOES, GRATED CHEESE, SALSA HELD AT 43F AT BACK COUNTER COOK LINE. FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
SLICED TOMATOES, GRATED CHEESE, SALSA HELD AT 43F AT BACK COUNTER COOK LINE. FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
SLICED TOMATOES, GRATED CHEESE, SALSA HELD AT 43F AT BACK COUNTER COOK LINE. FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
SLICED TOMATOES, GRATED CHEESE, SALSA HELD AT 43F AT BACK COUNTER COOK LINE. FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
SLICED TOMATOES, GRATED CHEESE, SALSA HELD AT 43F AT BACK COUNTER COOK LINE. FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
SLICED TOMATOES, GRATED CHEESE, SALSA HELD AT 43F AT BACK COUNTER COOK LINE. FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
SLICED TOMATOES, GRATED CHEESE, SALSA HELD AT 43F AT BACK COUNTER COOK LINE. FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
SLICED TOMATOES, GRATED CHEESE, SALSA HELD AT 43F AT BACK COUNTER COOK LINE. FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
SLICED TOMATOES, GRATED CHEESE, SALSA HELD AT 43F AT BACK COUNTER COOK LINE. FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
SLICED TOMATOES, GRATED CHEESE, SALSA HELD AT 43F AT BACK COUNTER COOK LINE. FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
SLICED TOMATOES, GRATED CHEESE, SALSA HELD AT 43F AT BACK COUNTER COOK LINE. FLAN CHOCOLATE CAKE WITH WHIP CREAM FROSTING FRUIT TARTS, CHEESECAKE, WHITE CAKE WITH WHIP CREAM FROSTING, AND RED CREAM CAKE HELD AT 50F.
SLICED TOMATOES, GRATED CHEESE, SALSA HELD AT 43F AT BACK COUNTER COOK LINE.
GARBAGE DUMPSTERS AND GREASE LIDS CLOSED WHEN NOT IN USE TO PREVENT PEST INFESTATION.
MUST HAVE LAST INSPECTION REPORT AVAILABLE AT ALL TIMES.
OBSERVED BAGS OF FOOD STORED ON TABLE IN CUSTOMER SELF-SERVICE AREA WITH NO LABEL.
OBSERVED CARDBOARD ON FLOOR IN FRONT AND BACK COOK AREA.
OBSERVED FOOD STORED IN MILK CRATES AND STORED ON FLOOR IN WALK IN.
OBSERVED LARGE GAPS IN HOOD FILTER IN FRONT AND IN BACK KITCHEN.
OBSERVED MEAT THAWING IN FOOD PREP SINK SUBMERGED UNDER STILL WATER.
OBSERVED RAW SHRIMP STORED NEXT TO COOKED SHRIMP IN FRONT OF REACH IN.
OBSERVED RE-USING SOUR CREAM CONTAINER TO STORE COOKED AND RAW SHRIMP.
OBSERVED KNIVES STORED IN CREVICE NEXT TO HANDWASH SINK IN FRONT AREA. OBSERVED RE-USING SOUR CREAM CONTAINER TO STORE COOKED AND RAW SHRIMP.
OBSERVED KNIVES STORED IN CREVICE NEXT TO HANDWASH SINK IN FRONT AREA. OBSERVED RE-USING SOUR CREAM CONTAINER TO STORE COOKED AND RAW SHRIMP.
OBSERVED KNIVES STORED IN CREVICE NEXT TO HANDWASH SINK IN FRONT AREA. OBSERVED RE-USING SOUR CREAM CONTAINER TO STORE COOKED AND RAW SHRIMP.
OBSERVED KNIVES STORED IN CREVICE NEXT TO HANDWASH SINK IN FRONT AREA. OBSERVED RE-USING SOUR CREAM CONTAINER TO STORE COOKED AND RAW SHRIMP.
OBSERVED KNIVES STORED IN CREVICE NEXT TO HANDWASH SINK IN FRONT AREA. OBSERVED RE-USING SOUR CREAM CONTAINER TO STORE COOKED AND RAW SHRIMP.
OBSERVED KNIVES STORED IN CREVICE NEXT TO HANDWASH SINK IN FRONT AREA. OBSERVED RE-USING SOUR CREAM CONTAINER TO STORE COOKED AND RAW SHRIMP.
OBSERVED KNIVES STORED IN CREVICE NEXT TO HANDWASH SINK IN FRONT AREA. OBSERVED RE-USING SOUR CREAM CONTAINER TO STORE COOKED AND RAW SHRIMP.
OBSERVED KNIVES STORED IN CREVICE NEXT TO HANDWASH SINK IN FRONT AREA. OBSERVED RE-USING SOUR CREAM CONTAINER TO STORE COOKED AND RAW SHRIMP.
OBSERVED KNIVES STORED IN CREVICE NEXT TO HANDWASH SINK IN FRONT AREA. OBSERVED RE-USING SOUR CREAM CONTAINER TO STORE COOKED AND RAW SHRIMP.
OBSERVED KNIVES STORED IN CREVICE NEXT TO HANDWASH SINK IN FRONT AREA. OBSERVED RE-USING SOUR CREAM CONTAINER TO STORE COOKED AND RAW SHRIMP.
OBSERVED KNIVES STORED IN CREVICE NEXT TO HANDWASH SINK IN FRONT AREA. OBSERVED RE-USING SOUR CREAM CONTAINER TO STORE COOKED AND RAW SHRIMP.
OBSERVED KNIVES STORED IN CREVICE NEXT TO HANDWASH SINK IN FRONT AREA. OBSERVED RE-USING SOUR CREAM CONTAINER TO STORE COOKED AND RAW SHRIMP.
OBSERVED KNIVES STORED IN CREVICE NEXT TO HANDWASH SINK IN FRONT AREA. OBSERVED RE-USING SOUR CREAM CONTAINER TO STORE COOKED AND RAW SHRIMP.
OBSERVED KNIVES STORED IN CREVICE NEXT TO HANDWASH SINK IN FRONT AREA. OBSERVED RE-USING SOUR CREAM CONTAINER TO STORE COOKED AND RAW SHRIMP.
OBSERVED KNIVES STORED IN CREVICE NEXT TO HANDWASH SINK IN FRONT AREA. OBSERVED RE-USING SOUR CREAM CONTAINER TO STORE COOKED AND RAW SHRIMP.
OBSERVED KNIVES STORED IN CREVICE NEXT TO HANDWASH SINK IN FRONT AREA. OBSERVED RE-USING SOUR CREAM CONTAINER TO STORE COOKED AND RAW SHRIMP.
OBSERVED KNIVES STORED IN CREVICE NEXT TO HANDWASH SINK IN FRONT AREA. OBSERVED RE-USING SOUR CREAM CONTAINER TO STORE COOKED AND RAW SHRIMP.
OBSERVED KNIVES STORED IN CREVICE NEXT TO HANDWASH SINK IN FRONT AREA. OBSERVED RE-USING SOUR CREAM CONTAINER TO STORE COOKED AND RAW SHRIMP.
OBSERVED KNIVES STORED IN CREVICE NEXT TO HANDWASH SINK IN FRONT AREA. OBSERVED RE-USING SOUR CREAM CONTAINER TO STORE COOKED AND RAW SHRIMP.
OBSERVED KNIVES STORED IN CREVICE NEXT TO HANDWASH SINK IN FRONT AREA. OBSERVED RE-USING SOUR CREAM CONTAINER TO STORE COOKED AND RAW SHRIMP.
OBSERVED KNIVES STORED IN CREVICE NEXT TO HANDWASH SINK IN FRONT AREA. OBSERVED RE-USING SOUR CREAM CONTAINER TO STORE COOKED AND RAW SHRIMP.
OBSERVED KNIVES STORED IN CREVICE NEXT TO HANDWASH SINK IN FRONT AREA. OBSERVED RE-USING SOUR CREAM CONTAINER TO STORE COOKED AND RAW SHRIMP.
OBSERVED KNIVES STORED IN CREVICE NEXT TO HANDWASH SINK IN FRONT AREA. OBSERVED RE-USING SOUR CREAM CONTAINER TO STORE COOKED AND RAW SHRIMP.
OBSERVED KNIVES STORED IN CREVICE NEXT TO HANDWASH SINK IN FRONT AREA. OBSERVED RE-USING SOUR CREAM CONTAINER TO STORE COOKED AND RAW SHRIMP.
OBSERVED KNIVES STORED IN CREVICE NEXT TO HANDWASH SINK IN FRONT AREA. OBSERVED RE-USING SOUR CREAM CONTAINER TO STORE COOKED AND RAW SHRIMP.
OBSERVED KNIVES STORED IN CREVICE NEXT TO HANDWASH SINK IN FRONT AREA. OBSERVED RE-USING SOUR CREAM CONTAINER TO STORE COOKED AND RAW SHRIMP.
OBSERVED KNIVES STORED IN CREVICE NEXT TO HANDWASH SINK IN FRONT AREA. OBSERVED RE-USING SOUR CREAM CONTAINER TO STORE COOKED AND RAW SHRIMP.
OBSERVED KNIVES STORED IN CREVICE NEXT TO HANDWASH SINK IN FRONT AREA. OBSERVED RE-USING SOUR CREAM CONTAINER TO STORE COOKED AND RAW SHRIMP.
OBSERVED KNIVES STORED IN CREVICE NEXT TO HANDWASH SINK IN FRONT AREA. OBSERVED RE-USING SOUR CREAM CONTAINER TO STORE COOKED AND RAW SHRIMP.
OBSERVED KNIVES STORED IN CREVICE NEXT TO HANDWASH SINK IN FRONT AREA. OBSERVED RE-USING SOUR CREAM CONTAINER TO STORE COOKED AND RAW SHRIMP.
OBSERVED KNIVES STORED IN CREVICE NEXT TO HANDWASH SINK IN FRONT AREA. OBSERVED RE-USING SOUR CREAM CONTAINER TO STORE COOKED AND RAW SHRIMP.
OBSERVED KNIVES STORED IN CREVICE NEXT TO HANDWASH SINK IN FRONT AREA. OBSERVED RE-USING SOUR CREAM CONTAINER TO STORE COOKED AND RAW SHRIMP.
OBSERVED KNIVES STORED IN CREVICE NEXT TO HANDWASH SINK IN FRONT AREA. OBSERVED RE-USING SOUR CREAM CONTAINER TO STORE COOKED AND RAW SHRIMP.
OBSERVED KNIVES STORED IN CREVICE NEXT TO HANDWASH SINK IN FRONT AREA. OBSERVED RE-USING SOUR CREAM CONTAINER TO STORE COOKED AND RAW SHRIMP.
OBSERVED KNIVES STORED IN CREVICE NEXT TO HANDWASH SINK IN FRONT AREA. OBSERVED RE-USING SOUR CREAM CONTAINER TO STORE COOKED AND RAW SHRIMP.
OBSERVED KNIVES STORED IN CREVICE NEXT TO HANDWASH SINK IN FRONT AREA. OBSERVED RE-USING SOUR CREAM CONTAINER TO STORE COOKED AND RAW SHRIMP.
OBSERVED KNIVES STORED IN CREVICE NEXT TO HANDWASH SINK IN FRONT AREA. OBSERVED RE-USING SOUR CREAM CONTAINER TO STORE COOKED AND RAW SHRIMP.
OBSERVED KNIVES STORED IN CREVICE NEXT TO HANDWASH SINK IN FRONT AREA. OBSERVED RE-USING SOUR CREAM CONTAINER TO STORE COOKED AND RAW SHRIMP.
OBSERVED KNIVES STORED IN CREVICE NEXT TO HANDWASH SINK IN FRONT AREA. OBSERVED RE-USING SOUR CREAM CONTAINER TO STORE COOKED AND RAW SHRIMP.
OBSERVED KNIVES STORED IN CREVICE NEXT TO HANDWASH SINK IN FRONT AREA. OBSERVED RE-USING SOUR CREAM CONTAINER TO STORE COOKED AND RAW SHRIMP.
OBSERVED KNIVES STORED IN CREVICE NEXT TO HANDWASH SINK IN FRONT AREA. OBSERVED RE-USING SOUR CREAM CONTAINER TO STORE COOKED AND RAW SHRIMP.
OBSERVED KNIVES STORED IN CREVICE NEXT TO HANDWASH SINK IN FRONT AREA. OBSERVED RE-USING SOUR CREAM CONTAINER TO STORE COOKED AND RAW SHRIMP.
OBSERVED KNIVES STORED IN CREVICE NEXT TO HANDWASH SINK IN FRONT AREA. OBSERVED RE-USING SOUR CREAM CONTAINER TO STORE COOKED AND RAW SHRIMP.
OBSERVED KNIVES STORED IN CREVICE NEXT TO HANDWASH SINK IN FRONT AREA. OBSERVED RE-USING SOUR CREAM CONTAINER TO STORE COOKED AND RAW SHRIMP.
OBSERVED KNIVES STORED IN CREVICE NEXT TO HANDWASH SINK IN FRONT AREA. OBSERVED RE-USING SOUR CREAM CONTAINER TO STORE COOKED AND RAW SHRIMP.
OBSERVED KNIVES STORED IN CREVICE NEXT TO HANDWASH SINK IN FRONT AREA. OBSERVED RE-USING SOUR CREAM CONTAINER TO STORE COOKED AND RAW SHRIMP.
OBSERVED KNIVES STORED IN CREVICE NEXT TO HANDWASH SINK IN FRONT AREA. OBSERVED RE-USING SOUR CREAM CONTAINER TO STORE COOKED AND RAW SHRIMP.
OBSERVED KNIVES STORED IN CREVICE NEXT TO HANDWASH SINK IN FRONT AREA. OBSERVED RE-USING SOUR CREAM CONTAINER TO STORE COOKED AND RAW SHRIMP.
OBSERVED KNIVES STORED IN CREVICE NEXT TO HANDWASH SINK IN FRONT AREA. OBSERVED RE-USING SOUR CREAM CONTAINER TO STORE COOKED AND RAW SHRIMP.
OBSERVED KNIVES STORED IN CREVICE NEXT TO HANDWASH SINK IN FRONT AREA. OBSERVED RE-USING SOUR CREAM CONTAINER TO STORE COOKED AND RAW SHRIMP.
OBSERVED KNIVES STORED IN CREVICE NEXT TO HANDWASH SINK IN FRONT AREA. OBSERVED RE-USING SOUR CREAM CONTAINER TO STORE COOKED AND RAW SHRIMP.
OBSERVED KNIVES STORED IN CREVICE NEXT TO HANDWASH SINK IN FRONT AREA. OBSERVED RE-USING SOUR CREAM CONTAINER TO STORE COOKED AND RAW SHRIMP.
OBSERVED KNIVES STORED IN CREVICE NEXT TO HANDWASH SINK IN FRONT AREA. OBSERVED RE-USING SOUR CREAM CONTAINER TO STORE COOKED AND RAW SHRIMP.
OBSERVED KNIVES STORED IN CREVICE NEXT TO HANDWASH SINK IN FRONT AREA.
PROVIDE CHLORINE SANITIZER TEST STRIPS.
SANITIZER OF WIPING CLOTH BUCKET AT FRONT MEASURED 50PPM CHLORINE.
SHELLS STOCK TAGS NOT KEPT FOR 90DAYS.
SIDE AND BACK DOOR HELD OPEN.

Apr 9, 2013

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))
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)

LARGE GAPS AND MISSING FILTERS AT VENT HOODS IN FRONT AND IN BACK KITCHEN.
OBSERVED FOOD STORED ON GROUND IN WALK-IN.
OBSERVED OPEN TOSTADAS IN COMMON AREA UNPROTECTED.
OBSERVED UTENSILS WASHED AND SANITIZED USING SANITIZER OF LESS THAN 50PPM CHLORINE.
PROVIDE CHILDREN SANITIZER TEST STRIPS.
SLICED TOMATOES (43F), CRATED CHEESE (45F), SALSA (46F) HELD AT BACK PREP UNIT ABOVE 41F. PREP UNIT MEASURED 40-70F.
WIPING CLOTHS STORED IN COUNTERS IN FRONT AND IN BUCKET WITH 200PPM CHLORINE.

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