EL DORADO TAQUERIA, 1594 Meridian Avenue, San Jose, CA 95125 - Restaurant inspection findings and violations

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Business Info

Restaurant: EL DORADO TAQUERIA
Address: 1594 Meridian Avenue, San Jose, CA 95125
Type: Restaurant 0-5 Employees
Total inspections: 7
Last inspection: Jun 4, 2013
Score
(the higher the better)
94
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Equipment/Utensils - approved installed, clean
  • Premises personal/cleaning items vermin-proofing
  • Toxic substances properly identified, stored, used...
Routine Inspection Feb 2, 2011 97
  • Floors, walls & ceilings: built, maintained, and
  • Sewage and wastewater properly disposed
  • Warewashing facilities: installed, maintained, use...
Routine Inspection May 10, 2011 97
  • Adequate handwash facilities supplied & acc...
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Food storage containers identified
  • Proper hot and cold holding temperatures
  • Proper signs posted
  • Thermometers provided and accurate
  • Warewashing facilities: installed, maintained, use...
  • Wiping cloths: properly used and stored
Routine Inspection Oct 6, 2011 91
  • Adequate handwash facilities supplied & acc...
  • Adequate ventilation and lighting designated area
  • Approved thawing methods used, frozen food
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Plumbing-proper backflow devices
  • Proper hot and cold holding temperatures
  • Toilet facilities: properly constructed, supplied,...
  • Warewashing facilities: installed, maintained, use...
Routine Inspection May 30, 2012 87
  • Adequate handwash facilities supplied & acc...
  • Equipment/Utensils - approved installed, clean
  • 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
Routine Inspection Oct 31, 2012 93
  • Adequate handwash facilities supplied & acc...
  • Equipment, utensils - Unapproved, unclean, not in good repair, inadequate capacity
  • Equipment, utensils and linens: storage and use
  • Food contact surfaces: clean and sanitized
  • Food contact surfaces: clean and sanitized
  • Food separated and protected
  • Hot and cold water available
  • Plumbing-proper backflow devices
  • Premises personal/cleaning items vermin-proofing
  • Proper eating, tasting, drinking or tobacco use
  • Thermometers provided and accurate
  • Wiping cloths: properly used and stored
Routine Inspection Feb 14, 2013 88
  • Equipment, utensils - Unapproved, unclean, not in good repair, inadequate capacity
  • Food not separated and unprotected
  • Hands not clean/improperly washed/gloves not used properly
  • Hot and cold water not available
  • Inadequate demonstration of knowledge; food manager certification
  • Inadequate handwash facilities: supplied or accessible
Routine Inspection Jun 4, 2013 94

Violation descriptions and comments

Feb 2, 2011

All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1, 114254.2)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
The 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)

May 10, 2011

The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
All liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
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)

Oct 6, 2011

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)
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 °F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
Handwashing 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)).
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))

May 30, 2012

Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)
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 clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276)

Oct 31, 2012

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

Feb 14, 2013

No employees shall eat, drink, or smoke in any work area. (113977)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
All food 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 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)
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 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)
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
All 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)
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 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 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)

Jun 4, 2013

All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
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)
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))
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)
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 SAFETY CERTIFICATE EXPIRED ON APRIL 30, 2013.
HOT WATER MEASURED 113F.
LACKING PAPER TOWELS IN DISPENSER AT HAND WASHING SINK IN FOOD PREP AREA.
LID ON TRASH BIN IN RESTROOM DOES NOT OPEN WHEN USE FOOD OPENER (MUST USE HAND TO LIFT LID).
BOWLS USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. LID ON TRASH BIN IN RESTROOM DOES NOT OPEN WHEN USE FOOD OPENER (MUST USE HAND TO LIFT LID).
BOWLS USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. LID ON TRASH BIN IN RESTROOM DOES NOT OPEN WHEN USE FOOD OPENER (MUST USE HAND TO LIFT LID).
BOWLS USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. LID ON TRASH BIN IN RESTROOM DOES NOT OPEN WHEN USE FOOD OPENER (MUST USE HAND TO LIFT LID).
BOWLS USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. LID ON TRASH BIN IN RESTROOM DOES NOT OPEN WHEN USE FOOD OPENER (MUST USE HAND TO LIFT LID).
BOWLS USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. LID ON TRASH BIN IN RESTROOM DOES NOT OPEN WHEN USE FOOD OPENER (MUST USE HAND TO LIFT LID).
BOWLS USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. LID ON TRASH BIN IN RESTROOM DOES NOT OPEN WHEN USE FOOD OPENER (MUST USE HAND TO LIFT LID).
BOWLS USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. LID ON TRASH BIN IN RESTROOM DOES NOT OPEN WHEN USE FOOD OPENER (MUST USE HAND TO LIFT LID).
BOWLS USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. LID ON TRASH BIN IN RESTROOM DOES NOT OPEN WHEN USE FOOD OPENER (MUST USE HAND TO LIFT LID).
BOWLS USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. LID ON TRASH BIN IN RESTROOM DOES NOT OPEN WHEN USE FOOD OPENER (MUST USE HAND TO LIFT LID).
BOWLS USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. LID ON TRASH BIN IN RESTROOM DOES NOT OPEN WHEN USE FOOD OPENER (MUST USE HAND TO LIFT LID).
BOWLS USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. LID ON TRASH BIN IN RESTROOM DOES NOT OPEN WHEN USE FOOD OPENER (MUST USE HAND TO LIFT LID).
BOWLS USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. LID ON TRASH BIN IN RESTROOM DOES NOT OPEN WHEN USE FOOD OPENER (MUST USE HAND TO LIFT LID).
BOWLS USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. LID ON TRASH BIN IN RESTROOM DOES NOT OPEN WHEN USE FOOD OPENER (MUST USE HAND TO LIFT LID).
BOWLS USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. LID ON TRASH BIN IN RESTROOM DOES NOT OPEN WHEN USE FOOD OPENER (MUST USE HAND TO LIFT LID).
BOWLS USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. LID ON TRASH BIN IN RESTROOM DOES NOT OPEN WHEN USE FOOD OPENER (MUST USE HAND TO LIFT LID).
BOWLS USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. LID ON TRASH BIN IN RESTROOM DOES NOT OPEN WHEN USE FOOD OPENER (MUST USE HAND TO LIFT LID).
BOWLS USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. LID ON TRASH BIN IN RESTROOM DOES NOT OPEN WHEN USE FOOD OPENER (MUST USE HAND TO LIFT LID).
BOWLS USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. LID ON TRASH BIN IN RESTROOM DOES NOT OPEN WHEN USE FOOD OPENER (MUST USE HAND TO LIFT LID).
BOWLS USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. LID ON TRASH BIN IN RESTROOM DOES NOT OPEN WHEN USE FOOD OPENER (MUST USE HAND TO LIFT LID).
BOWLS USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. LID ON TRASH BIN IN RESTROOM DOES NOT OPEN WHEN USE FOOD OPENER (MUST USE HAND TO LIFT LID).
BOWLS USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. LID ON TRASH BIN IN RESTROOM DOES NOT OPEN WHEN USE FOOD OPENER (MUST USE HAND TO LIFT LID).
BOWLS USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. LID ON TRASH BIN IN RESTROOM DOES NOT OPEN WHEN USE FOOD OPENER (MUST USE HAND TO LIFT LID).
BOWLS USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. LID ON TRASH BIN IN RESTROOM DOES NOT OPEN WHEN USE FOOD OPENER (MUST USE HAND TO LIFT LID).
BOWLS USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. LID ON TRASH BIN IN RESTROOM DOES NOT OPEN WHEN USE FOOD OPENER (MUST USE HAND TO LIFT LID).
BOWLS USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. LID ON TRASH BIN IN RESTROOM DOES NOT OPEN WHEN USE FOOD OPENER (MUST USE HAND TO LIFT LID).
BOWLS USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. LID ON TRASH BIN IN RESTROOM DOES NOT OPEN WHEN USE FOOD OPENER (MUST USE HAND TO LIFT LID).
BOWLS USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. LID ON TRASH BIN IN RESTROOM DOES NOT OPEN WHEN USE FOOD OPENER (MUST USE HAND TO LIFT LID).
BOWLS USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. LID ON TRASH BIN IN RESTROOM DOES NOT OPEN WHEN USE FOOD OPENER (MUST USE HAND TO LIFT LID).
BOWLS USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. LID ON TRASH BIN IN RESTROOM DOES NOT OPEN WHEN USE FOOD OPENER (MUST USE HAND TO LIFT LID).
BOWLS USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. LID ON TRASH BIN IN RESTROOM DOES NOT OPEN WHEN USE FOOD OPENER (MUST USE HAND TO LIFT LID).
BOWLS USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. LID ON TRASH BIN IN RESTROOM DOES NOT OPEN WHEN USE FOOD OPENER (MUST USE HAND TO LIFT LID).
BOWLS USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. LID ON TRASH BIN IN RESTROOM DOES NOT OPEN WHEN USE FOOD OPENER (MUST USE HAND TO LIFT LID).
BOWLS USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. LID ON TRASH BIN IN RESTROOM DOES NOT OPEN WHEN USE FOOD OPENER (MUST USE HAND TO LIFT LID).
BOWLS USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. LID ON TRASH BIN IN RESTROOM DOES NOT OPEN WHEN USE FOOD OPENER (MUST USE HAND TO LIFT LID).
BOWLS USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. LID ON TRASH BIN IN RESTROOM DOES NOT OPEN WHEN USE FOOD OPENER (MUST USE HAND TO LIFT LID).
BOWLS USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. LID ON TRASH BIN IN RESTROOM DOES NOT OPEN WHEN USE FOOD OPENER (MUST USE HAND TO LIFT LID).
BOWLS USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. LID ON TRASH BIN IN RESTROOM DOES NOT OPEN WHEN USE FOOD OPENER (MUST USE HAND TO LIFT LID).
BOWLS USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. LID ON TRASH BIN IN RESTROOM DOES NOT OPEN WHEN USE FOOD OPENER (MUST USE HAND TO LIFT LID).
BOWLS USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. LID ON TRASH BIN IN RESTROOM DOES NOT OPEN WHEN USE FOOD OPENER (MUST USE HAND TO LIFT LID).
BOWLS USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. LID ON TRASH BIN IN RESTROOM DOES NOT OPEN WHEN USE FOOD OPENER (MUST USE HAND TO LIFT LID).
BOWLS USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. LID ON TRASH BIN IN RESTROOM DOES NOT OPEN WHEN USE FOOD OPENER (MUST USE HAND TO LIFT LID).
BOWLS USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. LID ON TRASH BIN IN RESTROOM DOES NOT OPEN WHEN USE FOOD OPENER (MUST USE HAND TO LIFT LID).
BOWLS USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. LID ON TRASH BIN IN RESTROOM DOES NOT OPEN WHEN USE FOOD OPENER (MUST USE HAND TO LIFT LID).
BOWLS USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. LID ON TRASH BIN IN RESTROOM DOES NOT OPEN WHEN USE FOOD OPENER (MUST USE HAND TO LIFT LID).
BOWLS USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. LID ON TRASH BIN IN RESTROOM DOES NOT OPEN WHEN USE FOOD OPENER (MUST USE HAND TO LIFT LID).
BOWLS USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. LID ON TRASH BIN IN RESTROOM DOES NOT OPEN WHEN USE FOOD OPENER (MUST USE HAND TO LIFT LID).
BOWLS USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. LID ON TRASH BIN IN RESTROOM DOES NOT OPEN WHEN USE FOOD OPENER (MUST USE HAND TO LIFT LID).
BOWLS USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. LID ON TRASH BIN IN RESTROOM DOES NOT OPEN WHEN USE FOOD OPENER (MUST USE HAND TO LIFT LID).
BOWLS USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. LID ON TRASH BIN IN RESTROOM DOES NOT OPEN WHEN USE FOOD OPENER (MUST USE HAND TO LIFT LID).
BOWLS USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. LID ON TRASH BIN IN RESTROOM DOES NOT OPEN WHEN USE FOOD OPENER (MUST USE HAND TO LIFT LID).
BOWLS USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. LID ON TRASH BIN IN RESTROOM DOES NOT OPEN WHEN USE FOOD OPENER (MUST USE HAND TO LIFT LID).
BOWLS USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. LID ON TRASH BIN IN RESTROOM DOES NOT OPEN WHEN USE FOOD OPENER (MUST USE HAND TO LIFT LID).
BOWLS USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. LID ON TRASH BIN IN RESTROOM DOES NOT OPEN WHEN USE FOOD OPENER (MUST USE HAND TO LIFT LID).
BOWLS USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. LID ON TRASH BIN IN RESTROOM DOES NOT OPEN WHEN USE FOOD OPENER (MUST USE HAND TO LIFT LID).
BOWLS USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. LID ON TRASH BIN IN RESTROOM DOES NOT OPEN WHEN USE FOOD OPENER (MUST USE HAND TO LIFT LID).
BOWLS USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. LID ON TRASH BIN IN RESTROOM DOES NOT OPEN WHEN USE FOOD OPENER (MUST USE HAND TO LIFT LID).
BOWLS USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. LID ON TRASH BIN IN RESTROOM DOES NOT OPEN WHEN USE FOOD OPENER (MUST USE HAND TO LIFT LID).
BOWLS USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. LID ON TRASH BIN IN RESTROOM DOES NOT OPEN WHEN USE FOOD OPENER (MUST USE HAND TO LIFT LID).
BOWLS USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. LID ON TRASH BIN IN RESTROOM DOES NOT OPEN WHEN USE FOOD OPENER (MUST USE HAND TO LIFT LID).
BOWLS USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. LID ON TRASH BIN IN RESTROOM DOES NOT OPEN WHEN USE FOOD OPENER (MUST USE HAND TO LIFT LID).
BOWLS USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. LID ON TRASH BIN IN RESTROOM DOES NOT OPEN WHEN USE FOOD OPENER (MUST USE HAND TO LIFT LID).
BOWLS USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. LID ON TRASH BIN IN RESTROOM DOES NOT OPEN WHEN USE FOOD OPENER (MUST USE HAND TO LIFT LID).
BOWLS USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. LID ON TRASH BIN IN RESTROOM DOES NOT OPEN WHEN USE FOOD OPENER (MUST USE HAND TO LIFT LID).
BOWLS USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. LID ON TRASH BIN IN RESTROOM DOES NOT OPEN WHEN USE FOOD OPENER (MUST USE HAND TO LIFT LID).
BOWLS USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. LID ON TRASH BIN IN RESTROOM DOES NOT OPEN WHEN USE FOOD OPENER (MUST USE HAND TO LIFT LID).
BOWLS USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. LID ON TRASH BIN IN RESTROOM DOES NOT OPEN WHEN USE FOOD OPENER (MUST USE HAND TO LIFT LID).
BOWLS USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. LID ON TRASH BIN IN RESTROOM DOES NOT OPEN WHEN USE FOOD OPENER (MUST USE HAND TO LIFT LID).
BOWLS USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. LID ON TRASH BIN IN RESTROOM DOES NOT OPEN WHEN USE FOOD OPENER (MUST USE HAND TO LIFT LID).
BOWLS USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. LID ON TRASH BIN IN RESTROOM DOES NOT OPEN WHEN USE FOOD OPENER (MUST USE HAND TO LIFT LID).
BOWLS USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. LID ON TRASH BIN IN RESTROOM DOES NOT OPEN WHEN USE FOOD OPENER (MUST USE HAND TO LIFT LID).
BOWLS USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. LID ON TRASH BIN IN RESTROOM DOES NOT OPEN WHEN USE FOOD OPENER (MUST USE HAND TO LIFT LID).
BOWLS USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. LID ON TRASH BIN IN RESTROOM DOES NOT OPEN WHEN USE FOOD OPENER (MUST USE HAND TO LIFT LID).
BOWLS USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. LID ON TRASH BIN IN RESTROOM DOES NOT OPEN WHEN USE FOOD OPENER (MUST USE HAND TO LIFT LID).
BOWLS USED TO DISPENSE FOOD FROM STORAGE CONTAINERS. LID ON TRASH BIN IN RESTROOM DOES NOT OPEN WHEN USE FOOD OPENER (MUST USE HAND TO LIFT LID).
BOWLS USED TO DISPENSE FOOD FROM STORAGE CONTAINERS.
OBSERVED EMPLOYEE CRACK RAW EGG WITH GLOVED HANDS AND CONTINUE TO CONDUCT FOOD PREP WITH READY TO EAT FOODS.
UNCOVERED FOOD STORED IN THE COLD UNITS.

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