HONG KONG CAFE 1997, 1701 Lundy Avenue 160, San Jose, CA 95131 - Restaurant inspection findings and violations

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Business Info

Restaurant: HONG KONG CAFE 1997
Address: 1701 Lundy Avenue 160, San Jose, CA 95131
Type: Restaurant 0-5 Employees
Total inspections: 11
Last inspection: Jun 5, 2013
Score
(the higher the better)
97
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Equipment/Utensils - approved installed, clean
  • Wiping cloths: properly used and stored
Routine Inspection Sep 22, 2010 98
  • Adequate ventilation and lighting designated area
  • Demonstration of knowledge food mgr certification
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Hands clean & properly washed gloves used properly...
  • Proper cooling methods
  • Proper cooling methods
  • Proper hot and cold holding temperatures
  • Thermometers provided and accurate
  • Warewashing facilities: installed, maintained, use...
  • Wiping cloths: properly used and stored
Routine Inspection Oct 11, 2011 89
  • Thermometers provided and accurate
Follow-up Inspection Oct 27, 2011 99
  • Adequate handwash facilities supplied & acc...
  • Adequate ventilation and lighting designated area
  • Demonstration of knowledge food mgr certification
  • 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 separated and protected
  • Food storage containers identified
  • Hands clean & properly washed gloves used properly...
  • Nonfood contact surfaces clean
  • Proper hot and cold holding temperatures
  • Proper hot and cold holding temperatures
  • Warewashing facilities: installed, maintained, use...
  • Wiping cloths: properly used and stored
Routine Inspection Sep 5, 2012 84
  • 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 storage containers identified
  • Plumbing-proper backflow devices
Follow-up Inspection Oct 3, 2012 93
No violation noted during this evaluation. Follow-up Inspection Oct 17, 2012 100
  • Demonstration of knowledge food mgr certification
  • 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
  • Proper hot and cold holding temperatures
  • Proper hot and cold holding temperatures
Routine Inspection Nov 20, 2012 91
No violation noted during this evaluation. Complaint Inspection Nov 20, 2012 100
  • Communicable disease: Did not report, restrict, or exlclude a food employee
  • Equipment, utensils, linens: Improper storage and use
  • Food contact surfaces unclean and unsanitized
  • Food storage containers are not identified
  • Hands not clean/improperly washed/gloves not used properly [multiple violations]
  • Improper hot and cold holding temperatures
  • Inadequate demonstration of knowledge; food manager certification
  • Inadequate floors, walls, ceilings: built, maintained, clean
  • Nonfood contact surfaces not clean
  • Thermometers missing or inaccurate
  • Unapproved thawing methods used; frozen food
  • Wiping cloths: improperly used and stored
Routine Inspection May 22, 2013 87
No violation noted during this evaluation. Ongoing Inspection May 22, 2013 100
  • Inadequate demonstration of knowledge; food manager certification
  • Thermometers missing or inaccurate
  • Wiping cloths: improperly used and stored
Follow-up Inspection Jun 5, 2013 97

Violation descriptions and comments

Sep 22, 2010

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 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)

Oct 11, 2011

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
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))
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
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 °F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
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))

Oct 27, 2011

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 5, 2012

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.
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))
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))
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 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 nonfood contact surfaces of utensils and equipment shall be clean. (114115 (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)
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)

Oct 3, 2012

Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
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)
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)
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 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)

Nov 20, 2012

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.
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)
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))
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 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)

DO NOT USE CRACK FOOD CONTAINER.
DO NOT REUSE PACKAGED FOOD CONTAINER.
EGGS WAS NOTED AT 55F, BEAN SPROUT WAS STORED IN ROOM WITHOUT TEMPERATURE INDICATOR.
DO NOT PREPARE FOOD ON THE FLOOR.
FOOD EMPLOYEES ARE LACKING OF GENERAL FOOD SAFETY KNOWLEDGE.
FOUND 2 DEAD COCKROACH.
HEAVY ACCUMULATION OF BLACK MOLD LIKE SUBSTANCE NOTED IN THE ICE MACHINE.
OBSERVED HEAVY ACCUMULATION OF DIRT, AND RUBBISH THROUGHOUT THE KITCHEN FLOOR, UNDER COOK-LINE, UNDER SINKS AND AT DRY STORAGE.

May 22, 2013

All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
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 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))
Employees with a communicable disease shall be excluded from the food facility / preparation of food. Gloves shall be worn if an employee has cuts, wounds, and rashes. No employee shall commit any act that may contaminate or adulterate food, food contact surface, or utensils. (113949.5). The permit holder shall require food employees to report incidents of illness or injury and comply with all applicable restrictions. (113949.2, 113950,113950.5, 113973(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))
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)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (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)
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)

2-DOORS REACH IN REFRIGERATION IS ACCUMULATED WITH DEBRIS.
CAN FOOD CONTAINERS WERE REUSED FOR STORING OF OTHER FOOD INGREDIENTS AND CONDIMENTS.
COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE. COOKED CHICKEN WAS FOUND AT 50F.
A BAG OF BEAN SPROUT WAS LEFT AT ROOM TEMPERATURE.
FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST. FOOD SAFETY KNOWLEDGE IS LACKING AMONG THE EMPLOYEE.
FOOD SAFETY CERTIFICATE IS NOT AVAILABLE UPON REQUEST.
FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS. FROZEN MEATS (RAW CHICKEN, COOKED BEEF) WERE THAWED AT ROOM TEMPERATURE.
RICE SCOOP WAS STORED IN A CONTAINER OF WATER WITH FOOD DEBRIS.
HEAVY ACCUMULATION OF OLD FOOD DEBRIS ON FLOOR ESPECIALLY NEAR COOKING AREA.
MISSING THERMOMETER AT THE UNDER COUNTER REFRIGERATOR.
OBSERVED BLACK SOILED WIPING CLOTH STORING ON COUNTER WHICH EMPLOYEE USE TO WIPE HANDS AND COUNTER.
OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG. OBSERVED EMPLOYEE TOUCHING HER NOSE AND HAIR AND READY TO PROCEED ON FOOD HANDLING WITHOUT HAND WASHING.
OBSERVED FOOD EMPLOYEE RINSING HANDS AT FOOD PREPARATION SINK WITHOUT USING SOAP AND DRYING HANDS USING A SOILED WIPING RAG.
OBSERVED FOOD DEBRIS AND HAIR ON A STACK OF CLEAN PLATES.

Jun 5, 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.
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))
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)

FOOD SAFETY CERTIFICATE NOT AVAILABLE.
MISSING THERMOMETERS AT UNDER COUNTER REFRIGERATION UNIT.
SOILED WIPING CLOTHS STORED ON COUNTER.

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