LE BOULANGER, 21 Metro Drive, San Jose, CA 95110 - Restaurant inspection findings and violations

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Business Info

Restaurant: LE BOULANGER
Address: 21 Metro Drive, San Jose, CA 95110
Type: Restaurant 6-25 Employees
Total inspections: 5
Last inspection: May 23, 2013
Score
(the higher the better)
97
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Adequate ventilation and lighting designated area
  • Equipment, utensils and linens: storage and use
  • Floors, walls & ceilings: built, maintained, and
  • Food contact surfaces: clean and sanitized
  • Nonfood contact surfaces clean
Routine Inspection Jun 2, 2010 95
  • 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 separated and protected
  • Hot and cold water available
  • No rodents, insects, birds, or animals
  • Premises personal/cleaning items vermin-proofing
  • Proper hot and cold holding temperatures
  • Thermometers provided and accurate
Routine Inspection Apr 29, 2011 90
  • Adequate handwash facilities supplied & acc...
  • Equipment/Utensils - approved installed, clean
  • Food contact surfaces: clean and sanitized
  • Hot and cold water available
  • Proper hot and cold holding temperatures
  • Toxic substances properly identified, stored, used...
Routine Inspection Mar 12, 2012 94
  • Adequate handwash facilities supplied & acc...
  • Equipment, utensils and linens: storage and use
  • Food properly labeled & honestly presented
  • Food storage containers identified
  • Proper hot and cold holding temperatures
Routine Inspection Dec 17, 2012 95
  • Equipment, utensils, linens: Improper storage and use
  • Improper hot and cold holding temperatures
  • Inadequate handwash facilities: supplied or accessible
Routine Inspection May 23, 2013 97

Violation descriptions and comments

Jun 2, 2010

All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)

Apr 29, 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)
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
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)
An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)

Mar 12, 2012

Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1, 114254.2)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
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)

Dec 17, 2012

Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. (114087, 114089, 114089.1(a, b), 114090, 114093.1)
All 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)

May 23, 2013

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 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)

FOUND ICE SCOOP STORED DIRECTLY ON TOP OF ICE MACHINE.
FOUND NO SOAP OR PAPER TOWELS IN DISPENSER AT HAND WASH SINK NEAR ESPRESSO MACHINE.
MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F. MEASURED COOKED CHICKEN IN PREP TOP COOLER AT 44F.
MEASURED MILK AT CUSTOMER SELF SERVE AREA AT 45F.

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