LEMONGRASS RESTAURANT, 1143 Story Road 100, San Jose, CA 95122 - Restaurant inspection findings and violations

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Business Info

Restaurant: LEMONGRASS RESTAURANT
Address: 1143 Story Road 100, San Jose, CA 95122
Type: Restaurant 6-25 Employees
Total inspections: 10
Last inspection: Sep 26, 2013
Score
(the higher the better)
95
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Adequate handwash facilities supplied & acc...
  • Adequate ventilation and lighting designated area
  • Food storage containers identified
  • Thermometers provided and accurate
  • Wiping cloths: properly used and stored
Routine Inspection Feb 23, 2010 95
  • Adequate handwash facilities supplied & acc...
  • Adequate ventilation and lighting designated area
  • Food contact surfaces: clean and sanitized
  • Food contact surfaces: clean and sanitized
  • Proper hot and cold holding temperatures
  • Warewashing facilities: installed, maintained, use...
Routine Inspection Sep 8, 2010 94
  • Adequate handwash facilities supplied & acc...
  • Approved thawing methods used, frozen food
  • Demonstration of knowledge food mgr certification
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Food contact surfaces: clean and sanitized
  • Food contact surfaces: clean and sanitized
  • No rodents, insects, birds, or animals
  • Proper eating, tasting, drinking or tobacco use
Routine Inspection Aug 15, 2011 91
No violation noted during this evaluation. Complaint Inspection Aug 15, 2011 100
  • Adequate handwash facilities supplied & acc...
  • Adequate handwash facilities supplied & accessible...
  • Adequate ventilation and lighting designated area
  • Equipment, utensils and linens: storage and use
  • Plumbing-proper backflow devices
Routine Inspection Jan 13, 2012 91
  • Adequate handwash facilities supplied & acc...
  • Adequate handwash facilities supplied & accessible...
  • Adequate ventilation and lighting designated area
  • Equipment, utensils and linens: storage and use
  • Food storage containers identified
  • Plumbing-proper backflow devices
Routine Inspection Jun 4, 2012 94
  • Adequate handwash facilities supplied & acc...
  • Adequate handwash facilities supplied & accessible...
  • Food contact surfaces: clean and sanitized
  • Plumbing-proper backflow devices
  • Proper hot and cold holding temperatures
Routine Inspection Oct 23, 2012 95
  • Adequate handwash facilities supplied & acc...
  • Adequate handwash facilities supplied & accessible...
  • Equipment, utensils and linens: storage and use
  • Food contact surfaces: clean and sanitized
  • Plumbing-proper backflow devices
Routine Inspection Feb 22, 2013 95
  • Food storage containers are not identified
  • Hands not clean/improperly washed/gloves not used properly
  • Inadequate handwash facilities: supplied or accessible [multiple violations]
  • Plumbing unapproved, not installed, not in good repair; improper backflow devices
Routine Inspection Jun 19, 2013 95
  • Improper hot and cold holding temperatures
  • Inadequate handwash facilities: supplied or accessible [multiple violations]
  • Inadequate ventilation and lighting in designated area
  • Plumbing unapproved, not installed, not in good repair; improper backflow devices
Routine Inspection Sep 26, 2013 95

Violation descriptions and comments

Feb 23, 2010

Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 °F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
Handwashing 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))
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))

Sep 8, 2010

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)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
All food 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)

Aug 15, 2011

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 food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
No employees shall eat, drink, or smoke in any work area. (113977)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
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)

Jan 13, 2012

The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
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))

Jun 4, 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 clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
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))
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)

Oct 23, 2012

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

Feb 22, 2013

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)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
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)
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))

FOUND BLACK MOLD LIKE SUBSTANCE IN WHITE PLASTIC PANEL AT ICE MACHINE.
FOUND THREE SMALL CO2 TANKS UNCHAINED ON THE FLOOR NEAR ICE MACHINE.
OBSERVED LEAKING AT THE 2-COMP FOOD PREP SINK. MISSING HOT WATER VALVE AT WARE WASH SINK AND DUCT TAPE AROUND VALVE AT WARE WASH SINK.
OBSERVED SOAP DISPENSER IS UNABLE TO DISPENSE SOAP AT THE HAND SINK ACROSS COOK LINE. OBSERVED LACK OF PAPER TOWEL DISPENSER AT THE HAND SINK NEXT TO ICE MACHINE IN CORNER.

Jun 19, 2013

Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
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)
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))

OBSERVED BULK INGREDIENT CONTAINERS AT COOK LINE AND OTHER SIDE OF KITCHEN TOWARD THE BACK DOOR ARE UNLABELED.
OBSERVED LEAKING VALVES AT THE TWO COMPARTMENT FOOD PREP SINK ACROSS FROM ICE MACHINE AND LEAKING AT THREE COMPARTMENT WARE WASH SINK. FOUND LACK OF HOT WATER VALVE AT WARE WASH SINK.
OBSERVED SOAP DISPENSER AT THE HAND SINK ACROSS COOK LINE IS UNABLE TO DISPENSE SOAP. OBSERVED NO PAPER TOWEL DISPENSER AT THE HAND SINK NEXT TO ICE MACHINE IN KITCHEN.

Sep 26, 2013

Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
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)
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))

FOUND HALF A DOZEN OF EGGS AT ROOM TEMPERATURE AT COOK LINE.
LACK OF PAPER TOWEL DISPENSER AT THE HAND SINK NEXT TO ICE MACHINE.
OBSERVED EXCESSIVE GREASE ACCUMULATION ON VENTILATION HOOD AT COOK LINE (GRILL AREA).
OBSERVED LEAK VALVES AT FOOD PREP SINK AND WARE WASH SINK.
LACK OF HOT WATER VALVE AT WARE WASH SINK. OBSERVED LEAK VALVES AT FOOD PREP SINK AND WARE WASH SINK.
LACK OF HOT WATER VALVE AT WARE WASH SINK. OBSERVED LEAK VALVES AT FOOD PREP SINK AND WARE WASH SINK.
LACK OF HOT WATER VALVE AT WARE WASH SINK. OBSERVED LEAK VALVES AT FOOD PREP SINK AND WARE WASH SINK.
LACK OF HOT WATER VALVE AT WARE WASH SINK. OBSERVED LEAK VALVES AT FOOD PREP SINK AND WARE WASH SINK.
LACK OF HOT WATER VALVE AT WARE WASH SINK. OBSERVED LEAK VALVES AT FOOD PREP SINK AND WARE WASH SINK.
LACK OF HOT WATER VALVE AT WARE WASH SINK. OBSERVED LEAK VALVES AT FOOD PREP SINK AND WARE WASH SINK.
LACK OF HOT WATER VALVE AT WARE WASH SINK. OBSERVED LEAK VALVES AT FOOD PREP SINK AND WARE WASH SINK.
LACK OF HOT WATER VALVE AT WARE WASH SINK. OBSERVED LEAK VALVES AT FOOD PREP SINK AND WARE WASH SINK.
LACK OF HOT WATER VALVE AT WARE WASH SINK. OBSERVED LEAK VALVES AT FOOD PREP SINK AND WARE WASH SINK.
LACK OF HOT WATER VALVE AT WARE WASH SINK. OBSERVED LEAK VALVES AT FOOD PREP SINK AND WARE WASH SINK.
LACK OF HOT WATER VALVE AT WARE WASH SINK. OBSERVED LEAK VALVES AT FOOD PREP SINK AND WARE WASH SINK.
LACK OF HOT WATER VALVE AT WARE WASH SINK. OBSERVED LEAK VALVES AT FOOD PREP SINK AND WARE WASH SINK.
LACK OF HOT WATER VALVE AT WARE WASH SINK. OBSERVED LEAK VALVES AT FOOD PREP SINK AND WARE WASH SINK.
LACK OF HOT WATER VALVE AT WARE WASH SINK. OBSERVED LEAK VALVES AT FOOD PREP SINK AND WARE WASH SINK.
LACK OF HOT WATER VALVE AT WARE WASH SINK. OBSERVED LEAK VALVES AT FOOD PREP SINK AND WARE WASH SINK.
LACK OF HOT WATER VALVE AT WARE WASH SINK. OBSERVED LEAK VALVES AT FOOD PREP SINK AND WARE WASH SINK.
LACK OF HOT WATER VALVE AT WARE WASH SINK. OBSERVED LEAK VALVES AT FOOD PREP SINK AND WARE WASH SINK.
LACK OF HOT WATER VALVE AT WARE WASH SINK. OBSERVED LEAK VALVES AT FOOD PREP SINK AND WARE WASH SINK.
LACK OF HOT WATER VALVE AT WARE WASH SINK. OBSERVED LEAK VALVES AT FOOD PREP SINK AND WARE WASH SINK.
LACK OF HOT WATER VALVE AT WARE WASH SINK. OBSERVED LEAK VALVES AT FOOD PREP SINK AND WARE WASH SINK.
LACK OF HOT WATER VALVE AT WARE WASH SINK. OBSERVED LEAK VALVES AT FOOD PREP SINK AND WARE WASH SINK.
LACK OF HOT WATER VALVE AT WARE WASH SINK. OBSERVED LEAK VALVES AT FOOD PREP SINK AND WARE WASH SINK.
LACK OF HOT WATER VALVE AT WARE WASH SINK. OBSERVED LEAK VALVES AT FOOD PREP SINK AND WARE WASH SINK.
LACK OF HOT WATER VALVE AT WARE WASH SINK. OBSERVED LEAK VALVES AT FOOD PREP SINK AND WARE WASH SINK.
LACK OF HOT WATER VALVE AT WARE WASH SINK. OBSERVED LEAK VALVES AT FOOD PREP SINK AND WARE WASH SINK.
LACK OF HOT WATER VALVE AT WARE WASH SINK. OBSERVED LEAK VALVES AT FOOD PREP SINK AND WARE WASH SINK.
LACK OF HOT WATER VALVE AT WARE WASH SINK. OBSERVED LEAK VALVES AT FOOD PREP SINK AND WARE WASH SINK.
LACK OF HOT WATER VALVE AT WARE WASH SINK. OBSERVED LEAK VALVES AT FOOD PREP SINK AND WARE WASH SINK.
LACK OF HOT WATER VALVE AT WARE WASH SINK. OBSERVED LEAK VALVES AT FOOD PREP SINK AND WARE WASH SINK.
LACK OF HOT WATER VALVE AT WARE WASH SINK. OBSERVED LEAK VALVES AT FOOD PREP SINK AND WARE WASH SINK.
LACK OF HOT WATER VALVE AT WARE WASH SINK. OBSERVED LEAK VALVES AT FOOD PREP SINK AND WARE WASH SINK.
LACK OF HOT WATER VALVE AT WARE WASH SINK. OBSERVED LEAK VALVES AT FOOD PREP SINK AND WARE WASH SINK.
LACK OF HOT WATER VALVE AT WARE WASH SINK. OBSERVED LEAK VALVES AT FOOD PREP SINK AND WARE WASH SINK.
LACK OF HOT WATER VALVE AT WARE WASH SINK. OBSERVED LEAK VALVES AT FOOD PREP SINK AND WARE WASH SINK.
LACK OF HOT WATER VALVE AT WARE WASH SINK. OBSERVED LEAK VALVES AT FOOD PREP SINK AND WARE WASH SINK.
LACK OF HOT WATER VALVE AT WARE WASH SINK. OBSERVED LEAK VALVES AT FOOD PREP SINK AND WARE WASH SINK.
LACK OF HOT WATER VALVE AT WARE WASH SINK. OBSERVED LEAK VALVES AT FOOD PREP SINK AND WARE WASH SINK.
LACK OF HOT WATER VALVE AT WARE WASH SINK. OBSERVED LEAK VALVES AT FOOD PREP SINK AND WARE WASH SINK.
LACK OF HOT WATER VALVE AT WARE WASH SINK. OBSERVED LEAK VALVES AT FOOD PREP SINK AND WARE WASH SINK.
LACK OF HOT WATER VALVE AT WARE WASH SINK. OBSERVED LEAK VALVES AT FOOD PREP SINK AND WARE WASH SINK.
LACK OF HOT WATER VALVE AT WARE WASH SINK. OBSERVED LEAK VALVES AT FOOD PREP SINK AND WARE WASH SINK.
LACK OF HOT WATER VALVE AT WARE WASH SINK. OBSERVED LEAK VALVES AT FOOD PREP SINK AND WARE WASH SINK.
LACK OF HOT WATER VALVE AT WARE WASH SINK. OBSERVED LEAK VALVES AT FOOD PREP SINK AND WARE WASH SINK.
LACK OF HOT WATER VALVE AT WARE WASH SINK. OBSERVED LEAK VALVES AT FOOD PREP SINK AND WARE WASH SINK.
LACK OF HOT WATER VALVE AT WARE WASH SINK. OBSERVED LEAK VALVES AT FOOD PREP SINK AND WARE WASH SINK.
LACK OF HOT WATER VALVE AT WARE WASH SINK. OBSERVED LEAK VALVES AT FOOD PREP SINK AND WARE WASH SINK.
LACK OF HOT WATER VALVE AT WARE WASH SINK. OBSERVED LEAK VALVES AT FOOD PREP SINK AND WARE WASH SINK.
LACK OF HOT WATER VALVE AT WARE WASH SINK. OBSERVED LEAK VALVES AT FOOD PREP SINK AND WARE WASH SINK.
LACK OF HOT WATER VALVE AT WARE WASH SINK. OBSERVED LEAK VALVES AT FOOD PREP SINK AND WARE WASH SINK.
LACK OF HOT WATER VALVE AT WARE WASH SINK. OBSERVED LEAK VALVES AT FOOD PREP SINK AND WARE WASH SINK.
LACK OF HOT WATER VALVE AT WARE WASH SINK. OBSERVED LEAK VALVES AT FOOD PREP SINK AND WARE WASH SINK.
LACK OF HOT WATER VALVE AT WARE WASH SINK. OBSERVED LEAK VALVES AT FOOD PREP SINK AND WARE WASH SINK.
LACK OF HOT WATER VALVE AT WARE WASH SINK. OBSERVED LEAK VALVES AT FOOD PREP SINK AND WARE WASH SINK.
LACK OF HOT WATER VALVE AT WARE WASH SINK. OBSERVED LEAK VALVES AT FOOD PREP SINK AND WARE WASH SINK.
LACK OF HOT WATER VALVE AT WARE WASH SINK. OBSERVED LEAK VALVES AT FOOD PREP SINK AND WARE WASH SINK.
LACK OF HOT WATER VALVE AT WARE WASH SINK. OBSERVED LEAK VALVES AT FOOD PREP SINK AND WARE WASH SINK.
LACK OF HOT WATER VALVE AT WARE WASH SINK. OBSERVED LEAK VALVES AT FOOD PREP SINK AND WARE WASH SINK.
LACK OF HOT WATER VALVE AT WARE WASH SINK. OBSERVED LEAK VALVES AT FOOD PREP SINK AND WARE WASH SINK.
LACK OF HOT WATER VALVE AT WARE WASH SINK.

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