LIANG'S KITCHEN MILPITAS, 402 Barber Lane 320, Milpitas, CA 95035 - Restaurant inspection findings and violations

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Business Info

Restaurant: LIANG'S KITCHEN MILPITAS
Address: 402 Barber Lane 320, Milpitas, CA 95035
Type: Restaurant 0-5 Employees
Total inspections: 10
Last inspection: Sep 30, 2013
Score
(the higher the better)
100
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food separated and protected
  • Food storage containers identified
  • Warewashing facilities: installed, maintained, use...
Routine Inspection Aug 5, 2010 94
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Food contact surfaces: clean and sanitized
  • Food separated and protected
  • Hands clean & properly washed gloves used p...
  • Hands clean & properly washed gloves used properly...
  • Plumbing-proper backflow devices
  • Proper cooking time & temperatures
  • Proper cooling methods
  • Proper cooling methods
  • Wiping cloths: properly used and stored
Routine Inspection Feb 24, 2011 89
No violation noted during this evaluation. Ongoing Construction/Equipment Inspection Feb 25, 2011 100
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Garbage and refuse properly disposed facilities
  • Hands clean & properly washed gloves used p...
  • Plumbing-proper backflow devices
  • Premises personal/cleaning items vermin-proofing
Routine Inspection Apr 22, 2011 93
No violation noted during this evaluation. Complaint Inspection Apr 22, 2011 100
  • Proper eating, tasting, drinking or tobacco use
Routine Inspection May 3, 2011 99
  • 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
  • Food separated and protected
  • Food storage containers identified
  • Proper hot and cold holding temperatures
  • Thermometers provided and accurate
  • Warewashing facilities: installed, maintained, use...
Routine Inspection Apr 5, 2012 87
  • Adequate handwash facilities supplied & acc...
  • Adequate handwash facilities supplied & accessible...
  • Adequate ventilation and lighting designated area
  • Demonstration of knowledge food mgr certification
  • Floors, walls & ceilings: built, maintained, and
  • Food contact surfaces: clean and sanitized
  • Food separated and protected
  • Food storage containers identified
  • Garbage and refuse properly disposed facilities
  • Nonfood contact surfaces clean
  • Person in charge present and performs duties
  • Proper hot and cold holding temperatures
  • Thermometers provided and accurate
  • Warewashing facilities: installed, maintained, use...
  • Wiping cloths: properly used and stored
Routine Inspection Feb 20, 2013 81
  • Equipment, utensils - Unapproved, unclean, not in good repair, inadequate capacity
  • Equipment, utensils, linens: Improper storage and use
  • Food not in good condition/unsafe/adulterated
  • Food not separated and unprotected
  • Food storage containers are not identified
  • Hands not clean/improperly washed/gloves not used properly
  • Improper hot and cold holding temperatures
  • Improper reheating procedures for hot holding
  • Inadequate floors, walls, ceilings: built, maintained, clean
  • Inadequate handwash facilities: supplied or accessible
  • Observed rodents, insects, birds, or animals
  • Plumbing unapproved, not installed, not in good repair; improper backflow devices
  • Sewage and wastewater improperly disposed
  • Thermometers missing or inaccurate
Routine Inspection Sep 27, 2013 86
No violation noted during this evaluation. Ongoing Inspection Sep 30, 2013 100

Violation descriptions and comments

Aug 5, 2010

All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
Food 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)
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)
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)

Feb 24, 2011

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))
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
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 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)
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
Comminuted meat, raw eggs, or any food containing comminuted meat or raw eggs, shall be heated to 155°F for 15 sec. Single pieces of meat, and eggs for immediate service, shall be heated to 145°F for 15 sec. Poultry, comminuted poultry, stuffed fish / meat / poultry shall be heated to 165°F. Other temperature requirements may apply. (114004, 114008, 114010)
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))
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)

Apr 22, 2011

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))
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)
All food waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7, 114245.8)
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)
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)

May 3, 2011

No employees shall eat, drink, or smoke in any work area. (113977)

Apr 5, 2012

All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
Food 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)
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)
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)
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)

Feb 20, 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.
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))
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
Handwashing 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))
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)
A person in charge shall be present at the food facility during all hours of operation. (113945-113945.1, 113984.1, 114075)
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)
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)
All food waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7, 114245.8)
The 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)

Sep 27, 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))
Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving shall be brought to a temperature of 165°F. (114014, 114016)
All liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 °F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)
The 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))
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254(c), 114254.3,)
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)
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)

ACCORDING TO EMPLOYEE MOP SINK IS NOT DRAINING AND THAT WAS THE REASON WHY MOP WATER WAS BEING DUMPED TO PRE-WASH SINK.
NO THERMOMETERS IN REACH IN REFRIGERATION UNITS.
OBSERVED 2 FLIES IN KITCHEN AT TIME OF INSPECTION.
OBSERVED BUILDUP OF DUST AND OIL AND CEILING OF KITCHEN AT FACILITY.
OBSERVED EMPLOYEE DUMP MOP WATER INTO PRE-WASH SINK BY DISHWASHER.
OBSERVED HAND WASH SINK OBSERVED WITH BASKET WITH VEGETABLES DURING INSPECTION.
OBSERVED KNIVES BEING STORED IN GAPS OF WORK COUNTERS.
OBSERVED LARGE STEAK POT OF MARINADE STORED WITHOUT COVER IN ROOM WHERE PAPER GOODS AND CHEMICALS ON FLOOR.
OBSERVED MEAT BEING REHEATED IN HOT HOLDING CARTS (TEMPED AT 60F).
OBSERVED RAW MEATS STORED NEAR TO OR ABOVE VEGETABLES IN WALK IN AND FOODS IN WALK IN REFRIGERATOR WITHOUT COVERS BUT STACKED.
OBSERVED WOODEN CLOTHS PINS IN USE WITH OIL AND GREASE ACCUMULATION.
OBSERVED CARDBOARD BEING USED TO LINE SHELVES.
OBSERVED 5 GALLON BUCKETS BEING RE-USED TO HOLD FOOD. OBSERVED WOODEN CLOTHS PINS IN USE WITH OIL AND GREASE ACCUMULATION.
OBSERVED CARDBOARD BEING USED TO LINE SHELVES.
OBSERVED 5 GALLON BUCKETS BEING RE-USED TO HOLD FOOD. OBSERVED WOODEN CLOTHS PINS IN USE WITH OIL AND GREASE ACCUMULATION.
OBSERVED CARDBOARD BEING USED TO LINE SHELVES.
OBSERVED 5 GALLON BUCKETS BEING RE-USED TO HOLD FOOD. OBSERVED WOODEN CLOTHS PINS IN USE WITH OIL AND GREASE ACCUMULATION.
OBSERVED CARDBOARD BEING USED TO LINE SHELVES.
OBSERVED 5 GALLON BUCKETS BEING RE-USED TO HOLD FOOD. OBSERVED WOODEN CLOTHS PINS IN USE WITH OIL AND GREASE ACCUMULATION.
OBSERVED CARDBOARD BEING USED TO LINE SHELVES.
OBSERVED 5 GALLON BUCKETS BEING RE-USED TO HOLD FOOD. OBSERVED WOODEN CLOTHS PINS IN USE WITH OIL AND GREASE ACCUMULATION.
OBSERVED CARDBOARD BEING USED TO LINE SHELVES.
OBSERVED 5 GALLON BUCKETS BEING RE-USED TO HOLD FOOD. OBSERVED WOODEN CLOTHS PINS IN USE WITH OIL AND GREASE ACCUMULATION.
OBSERVED CARDBOARD BEING USED TO LINE SHELVES.
OBSERVED 5 GALLON BUCKETS BEING RE-USED TO HOLD FOOD. OBSERVED WOODEN CLOTHS PINS IN USE WITH OIL AND GREASE ACCUMULATION.
OBSERVED CARDBOARD BEING USED TO LINE SHELVES.
OBSERVED 5 GALLON BUCKETS BEING RE-USED TO HOLD FOOD. OBSERVED WOODEN CLOTHS PINS IN USE WITH OIL AND GREASE ACCUMULATION.
OBSERVED CARDBOARD BEING USED TO LINE SHELVES.
OBSERVED 5 GALLON BUCKETS BEING RE-USED TO HOLD FOOD. OBSERVED WOODEN CLOTHS PINS IN USE WITH OIL AND GREASE ACCUMULATION.
OBSERVED CARDBOARD BEING USED TO LINE SHELVES.
OBSERVED 5 GALLON BUCKETS BEING RE-USED TO HOLD FOOD. OBSERVED WOODEN CLOTHS PINS IN USE WITH OIL AND GREASE ACCUMULATION.
OBSERVED CARDBOARD BEING USED TO LINE SHELVES.
OBSERVED 5 GALLON BUCKETS BEING RE-USED TO HOLD FOOD. OBSERVED WOODEN CLOTHS PINS IN USE WITH OIL AND GREASE ACCUMULATION.
OBSERVED CARDBOARD BEING USED TO LINE SHELVES.
OBSERVED 5 GALLON BUCKETS BEING RE-USED TO HOLD FOOD. OBSERVED WOODEN CLOTHS PINS IN USE WITH OIL AND GREASE ACCUMULATION.
OBSERVED CARDBOARD BEING USED TO LINE SHELVES.
OBSERVED 5 GALLON BUCKETS BEING RE-USED TO HOLD FOOD. OBSERVED WOODEN CLOTHS PINS IN USE WITH OIL AND GREASE ACCUMULATION.
OBSERVED CARDBOARD BEING USED TO LINE SHELVES.
OBSERVED 5 GALLON BUCKETS BEING RE-USED TO HOLD FOOD. OBSERVED WOODEN CLOTHS PINS IN USE WITH OIL AND GREASE ACCUMULATION.
OBSERVED CARDBOARD BEING USED TO LINE SHELVES.
OBSERVED 5 GALLON BUCKETS BEING RE-USED TO HOLD FOOD. OBSERVED WOODEN CLOTHS PINS IN USE WITH OIL AND GREASE ACCUMULATION.
OBSERVED CARDBOARD BEING USED TO LINE SHELVES.
OBSERVED 5 GALLON BUCKETS BEING RE-USED TO HOLD FOOD. OBSERVED WOODEN CLOTHS PINS IN USE WITH OIL AND GREASE ACCUMULATION.
OBSERVED CARDBOARD BEING USED TO LINE SHELVES.
OBSERVED 5 GALLON BUCKETS BEING RE-USED TO HOLD FOOD. OBSERVED WOODEN CLOTHS PINS IN USE WITH OIL AND GREASE ACCUMULATION.
OBSERVED CARDBOARD BEING USED TO LINE SHELVES.
OBSERVED 5 GALLON BUCKETS BEING RE-USED TO HOLD FOOD. OBSERVED WOODEN CLOTHS PINS IN USE WITH OIL AND GREASE ACCUMULATION.
OBSERVED CARDBOARD BEING USED TO LINE SHELVES.
OBSERVED 5 GALLON BUCKETS BEING RE-USED TO HOLD FOOD. OBSERVED WOODEN CLOTHS PINS IN USE WITH OIL AND GREASE ACCUMULATION.
OBSERVED CARDBOARD BEING USED TO LINE SHELVES.
OBSERVED 5 GALLON BUCKETS BEING RE-USED TO HOLD FOOD. OBSERVED WOODEN CLOTHS PINS IN USE WITH OIL AND GREASE ACCUMULATION.
OBSERVED CARDBOARD BEING USED TO LINE SHELVES.
OBSERVED 5 GALLON BUCKETS BEING RE-USED TO HOLD FOOD. OBSERVED WOODEN CLOTHS PINS IN USE WITH OIL AND GREASE ACCUMULATION.
OBSERVED CARDBOARD BEING USED TO LINE SHELVES.
OBSERVED 5 GALLON BUCKETS BEING RE-USED TO HOLD FOOD. OBSERVED WOODEN CLOTHS PINS IN USE WITH OIL AND GREASE ACCUMULATION.
OBSERVED CARDBOARD BEING USED TO LINE SHELVES.
OBSERVED 5 GALLON BUCKETS BEING RE-USED TO HOLD FOOD. OBSERVED WOODEN CLOTHS PINS IN USE WITH OIL AND GREASE ACCUMULATION.
OBSERVED CARDBOARD BEING USED TO LINE SHELVES.
OBSERVED 5 GALLON BUCKETS BEING RE-USED TO HOLD FOOD. OBSERVED WOODEN CLOTHS PINS IN USE WITH OIL AND GREASE ACCUMULATION.
OBSERVED CARDBOARD BEING USED TO LINE SHELVES.
OBSERVED 5 GALLON BUCKETS BEING RE-USED TO HOLD FOOD. OBSERVED WOODEN CLOTHS PINS IN USE WITH OIL AND GREASE ACCUMULATION.
OBSERVED CARDBOARD BEING USED TO LINE SHELVES.
OBSERVED 5 GALLON BUCKETS BEING RE-USED TO HOLD FOOD. OBSERVED WOODEN CLOTHS PINS IN USE WITH OIL AND GREASE ACCUMULATION.
OBSERVED CARDBOARD BEING USED TO LINE SHELVES.
OBSERVED 5 GALLON BUCKETS BEING RE-USED TO HOLD FOOD. OBSERVED WOODEN CLOTHS PINS IN USE WITH OIL AND GREASE ACCUMULATION.
OBSERVED CARDBOARD BEING USED TO LINE SHELVES.
OBSERVED 5 GALLON BUCKETS BEING RE-USED TO HOLD FOOD. OBSERVED WOODEN CLOTHS PINS IN USE WITH OIL AND GREASE ACCUMULATION.
OBSERVED CARDBOARD BEING USED TO LINE SHELVES.
OBSERVED 5 GALLON BUCKETS BEING RE-USED TO HOLD FOOD. OBSERVED WOODEN CLOTHS PINS IN USE WITH OIL AND GREASE ACCUMULATION.
OBSERVED CARDBOARD BEING USED TO LINE SHELVES.
OBSERVED 5 GALLON BUCKETS BEING RE-USED TO HOLD FOOD. OBSERVED WOODEN CLOTHS PINS IN USE WITH OIL AND GREASE ACCUMULATION.
OBSERVED CARDBOARD BEING USED TO LINE SHELVES.
OBSERVED 5 GALLON BUCKETS BEING RE-USED TO HOLD FOOD. OBSERVED WOODEN CLOTHS PINS IN USE WITH OIL AND GREASE ACCUMULATION.
OBSERVED CARDBOARD BEING USED TO LINE SHELVES.
OBSERVED 5 GALLON BUCKETS BEING RE-USED TO HOLD FOOD. OBSERVED WOODEN CLOTHS PINS IN USE WITH OIL AND GREASE ACCUMULATION.
OBSERVED CARDBOARD BEING USED TO LINE SHELVES.
OBSERVED 5 GALLON BUCKETS BEING RE-USED TO HOLD FOOD. OBSERVED WOODEN CLOTHS PINS IN USE WITH OIL AND GREASE ACCUMULATION.
OBSERVED CARDBOARD BEING USED TO LINE SHELVES.
OBSERVED 5 GALLON BUCKETS BEING RE-USED TO HOLD FOOD. OBSERVED WOODEN CLOTHS PINS IN USE WITH OIL AND GREASE ACCUMULATION.
OBSERVED CARDBOARD BEING USED TO LINE SHELVES.
OBSERVED 5 GALLON BUCKETS BEING RE-USED TO HOLD FOOD. OBSERVED WOODEN CLOTHS PINS IN USE WITH OIL AND GREASE ACCUMULATION.
OBSERVED CARDBOARD BEING USED TO LINE SHELVES.
OBSERVED 5 GALLON BUCKETS BEING RE-USED TO HOLD FOOD. OBSERVED WOODEN CLOTHS PINS IN USE WITH OIL AND GREASE ACCUMULATION.
OBSERVED CARDBOARD BEING USED TO LINE SHELVES.
OBSERVED 5 GALLON BUCKETS BEING RE-USED TO HOLD FOOD. OBSERVED WOODEN CLOTHS PINS IN USE WITH OIL AND GREASE ACCUMULATION.
OBSERVED CARDBOARD BEING USED TO LINE SHELVES.
OBSERVED 5 GALLON BUCKETS BEING RE-USED TO HOLD FOOD. OBSERVED WOODEN CLOTHS PINS IN USE WITH OIL AND GREASE ACCUMULATION.
OBSERVED CARDBOARD BEING USED TO LINE SHELVES.
OBSERVED 5 GALLON BUCKETS BEING RE-USED TO HOLD FOOD. OBSERVED WOODEN CLOTHS PINS IN USE WITH OIL AND GREASE ACCUMULATION.
OBSERVED CARDBOARD BEING USED TO LINE SHELVES.
OBSERVED 5 GALLON BUCKETS BEING RE-USED TO HOLD FOOD. OBSERVED WOODEN CLOTHS PINS IN USE WITH OIL AND GREASE ACCUMULATION.
OBSERVED CARDBOARD BEING USED TO LINE SHELVES.
OBSERVED 5 GALLON BUCKETS BEING RE-USED TO HOLD FOOD. OBSERVED WOODEN CLOTHS PINS IN USE WITH OIL AND GREASE ACCUMULATION.
OBSERVED CARDBOARD BEING USED TO LINE SHELVES.
OBSERVED 5 GALLON BUCKETS BEING RE-USED TO HOLD FOOD. OBSERVED WOODEN CLOTHS PINS IN USE WITH OIL AND GREASE ACCUMULATION.
OBSERVED CARDBOARD BEING USED TO LINE SHELVES.
OBSERVED 5 GALLON BUCKETS BEING RE-USED TO HOLD FOOD. OBSERVED WOODEN CLOTHS PINS IN USE WITH OIL AND GREASE ACCUMULATION.
OBSERVED CARDBOARD BEING USED TO LINE SHELVES.
OBSERVED 5 GALLON BUCKETS BEING RE-USED TO HOLD FOOD. OBSERVED WOODEN CLOTHS PINS IN USE WITH OIL AND GREASE ACCUMULATION.
OBSERVED CARDBOARD BEING USED TO LINE SHELVES.
OBSERVED 5 GALLON BUCKETS BEING RE-USED TO HOLD FOOD. OBSERVED WOODEN CLOTHS PINS IN USE WITH OIL AND GREASE ACCUMULATION.
OBSERVED CARDBOARD BEING USED TO LINE SHELVES.
OBSERVED 5 GALLON BUCKETS BEING RE-USED TO HOLD FOOD. OBSERVED WOODEN CLOTHS PINS IN USE WITH OIL AND GREASE ACCUMULATION.
OBSERVED CARDBOARD BEING USED TO LINE SHELVES.
OBSERVED 5 GALLON BUCKETS BEING RE-USED TO HOLD FOOD. OBSERVED WOODEN CLOTHS PINS IN USE WITH OIL AND GREASE ACCUMULATION.
OBSERVED CARDBOARD BEING USED TO LINE SHELVES.
OBSERVED 5 GALLON BUCKETS BEING RE-USED TO HOLD FOOD. OBSERVED WOODEN CLOTHS PINS IN USE WITH OIL AND GREASE ACCUMULATION.
OBSERVED CARDBOARD BEING USED TO LINE SHELVES.
OBSERVED 5 GALLON BUCKETS BEING RE-USED TO HOLD FOOD. OBSERVED WOODEN CLOTHS PINS IN USE WITH OIL AND GREASE ACCUMULATION.
OBSERVED CARDBOARD BEING USED TO LINE SHELVES.
OBSERVED 5 GALLON BUCKETS BEING RE-USED TO HOLD FOOD. OBSERVED WOODEN CLOTHS PINS IN USE WITH OIL AND GREASE ACCUMULATION.
OBSERVED CARDBOARD BEING USED TO LINE SHELVES.
OBSERVED 5 GALLON BUCKETS BEING RE-USED TO HOLD FOOD. OBSERVED WOODEN CLOTHS PINS IN USE WITH OIL AND GREASE ACCUMULATION.
OBSERVED CARDBOARD BEING USED TO LINE SHELVES.
OBSERVED 5 GALLON BUCKETS BEING RE-USED TO HOLD FOOD. OBSERVED WOODEN CLOTHS PINS IN USE WITH OIL AND GREASE ACCUMULATION.
OBSERVED CARDBOARD BEING USED TO LINE SHELVES.
OBSERVED 5 GALLON BUCKETS BEING RE-USED TO HOLD FOOD. OBSERVED WOODEN CLOTHS PINS IN USE WITH OIL AND GREASE ACCUMULATION.
OBSERVED CARDBOARD BEING USED TO LINE SHELVES.
OBSERVED 5 GALLON BUCKETS BEING RE-USED TO HOLD FOOD. OBSERVED WOODEN CLOTHS PINS IN USE WITH OIL AND GREASE ACCUMULATION.
OBSERVED CARDBOARD BEING USED TO LINE SHELVES.
OBSERVED 5 GALLON BUCKETS BEING RE-USED TO HOLD FOOD. OBSERVED WOODEN CLOTHS PINS IN USE WITH OIL AND GREASE ACCUMULATION.
OBSERVED CARDBOARD BEING USED TO LINE SHELVES.
OBSERVED 5 GALLON BUCKETS BEING RE-USED TO HOLD FOOD.
OBSERVER EMPLOYEE WASH HANDS WITHOUT USING PAPER TOWELS.
TEMPED 1 FLAT OF EGGS ON SHELF AT 80F SURFACE.
OBSERVED LARGE STOCK POT WITH A MARINADE USED TO COOK. TEMPED 1 FLAT OF EGGS ON SHELF AT 80F SURFACE.
OBSERVED LARGE STOCK POT WITH A MARINADE USED TO COOK. TEMPED 1 FLAT OF EGGS ON SHELF AT 80F SURFACE.
OBSERVED LARGE STOCK POT WITH A MARINADE USED TO COOK. TEMPED 1 FLAT OF EGGS ON SHELF AT 80F SURFACE.
OBSERVED LARGE STOCK POT WITH A MARINADE USED TO COOK. TEMPED 1 FLAT OF EGGS ON SHELF AT 80F SURFACE.
OBSERVED LARGE STOCK POT WITH A MARINADE USED TO COOK. TEMPED 1 FLAT OF EGGS ON SHELF AT 80F SURFACE.
OBSERVED LARGE STOCK POT WITH A MARINADE USED TO COOK. TEMPED 1 FLAT OF EGGS ON SHELF AT 80F SURFACE.
OBSERVED LARGE STOCK POT WITH A MARINADE USED TO COOK. TEMPED 1 FLAT OF EGGS ON SHELF AT 80F SURFACE.
OBSERVED LARGE STOCK POT WITH A MARINADE USED TO COOK. TEMPED 1 FLAT OF EGGS ON SHELF AT 80F SURFACE.
OBSERVED LARGE STOCK POT WITH A MARINADE USED TO COOK. TEMPED 1 FLAT OF EGGS ON SHELF AT 80F SURFACE.
OBSERVED LARGE STOCK POT WITH A MARINADE USED TO COOK. TEMPED 1 FLAT OF EGGS ON SHELF AT 80F SURFACE.
OBSERVED LARGE STOCK POT WITH A MARINADE USED TO COOK. TEMPED 1 FLAT OF EGGS ON SHELF AT 80F SURFACE.
OBSERVED LARGE STOCK POT WITH A MARINADE USED TO COOK. TEMPED 1 FLAT OF EGGS ON SHELF AT 80F SURFACE.
OBSERVED LARGE STOCK POT WITH A MARINADE USED TO COOK. TEMPED 1 FLAT OF EGGS ON SHELF AT 80F SURFACE.
OBSERVED LARGE STOCK POT WITH A MARINADE USED TO COOK. TEMPED 1 FLAT OF EGGS ON SHELF AT 80F SURFACE.
OBSERVED LARGE STOCK POT WITH A MARINADE USED TO COOK. TEMPED 1 FLAT OF EGGS ON SHELF AT 80F SURFACE.
OBSERVED LARGE STOCK POT WITH A MARINADE USED TO COOK. TEMPED 1 FLAT OF EGGS ON SHELF AT 80F SURFACE.
OBSERVED LARGE STOCK POT WITH A MARINADE USED TO COOK. TEMPED 1 FLAT OF EGGS ON SHELF AT 80F SURFACE.
OBSERVED LARGE STOCK POT WITH A MARINADE USED TO COOK. TEMPED 1 FLAT OF EGGS ON SHELF AT 80F SURFACE.
OBSERVED LARGE STOCK POT WITH A MARINADE USED TO COOK. TEMPED 1 FLAT OF EGGS ON SHELF AT 80F SURFACE.
OBSERVED LARGE STOCK POT WITH A MARINADE USED TO COOK. TEMPED 1 FLAT OF EGGS ON SHELF AT 80F SURFACE.
OBSERVED LARGE STOCK POT WITH A MARINADE USED TO COOK. TEMPED 1 FLAT OF EGGS ON SHELF AT 80F SURFACE.
OBSERVED LARGE STOCK POT WITH A MARINADE USED TO COOK. TEMPED 1 FLAT OF EGGS ON SHELF AT 80F SURFACE.
OBSERVED LARGE STOCK POT WITH A MARINADE USED TO COOK. TEMPED 1 FLAT OF EGGS ON SHELF AT 80F SURFACE.
OBSERVED LARGE STOCK POT WITH A MARINADE USED TO COOK. TEMPED 1 FLAT OF EGGS ON SHELF AT 80F SURFACE.
OBSERVED LARGE STOCK POT WITH A MARINADE USED TO COOK. TEMPED 1 FLAT OF EGGS ON SHELF AT 80F SURFACE.
OBSERVED LARGE STOCK POT WITH A MARINADE USED TO COOK. TEMPED 1 FLAT OF EGGS ON SHELF AT 80F SURFACE.
OBSERVED LARGE STOCK POT WITH A MARINADE USED TO COOK. TEMPED 1 FLAT OF EGGS ON SHELF AT 80F SURFACE.
OBSERVED LARGE STOCK POT WITH A MARINADE USED TO COOK. TEMPED 1 FLAT OF EGGS ON SHELF AT 80F SURFACE.
OBSERVED LARGE STOCK POT WITH A MARINADE USED TO COOK. TEMPED 1 FLAT OF EGGS ON SHELF AT 80F SURFACE.
OBSERVED LARGE STOCK POT WITH A MARINADE USED TO COOK. TEMPED 1 FLAT OF EGGS ON SHELF AT 80F SURFACE.
OBSERVED LARGE STOCK POT WITH A MARINADE USED TO COOK. TEMPED 1 FLAT OF EGGS ON SHELF AT 80F SURFACE.
OBSERVED LARGE STOCK POT WITH A MARINADE USED TO COOK. TEMPED 1 FLAT OF EGGS ON SHELF AT 80F SURFACE.
OBSERVED LARGE STOCK POT WITH A MARINADE USED TO COOK. TEMPED 1 FLAT OF EGGS ON SHELF AT 80F SURFACE.
OBSERVED LARGE STOCK POT WITH A MARINADE USED TO COOK. TEMPED 1 FLAT OF EGGS ON SHELF AT 80F SURFACE.
OBSERVED LARGE STOCK POT WITH A MARINADE USED TO COOK. TEMPED 1 FLAT OF EGGS ON SHELF AT 80F SURFACE.
OBSERVED LARGE STOCK POT WITH A MARINADE USED TO COOK. TEMPED 1 FLAT OF EGGS ON SHELF AT 80F SURFACE.
OBSERVED LARGE STOCK POT WITH A MARINADE USED TO COOK. TEMPED 1 FLAT OF EGGS ON SHELF AT 80F SURFACE.
OBSERVED LARGE STOCK POT WITH A MARINADE USED TO COOK. TEMPED 1 FLAT OF EGGS ON SHELF AT 80F SURFACE.
OBSERVED LARGE STOCK POT WITH A MARINADE USED TO COOK. TEMPED 1 FLAT OF EGGS ON SHELF AT 80F SURFACE.
OBSERVED LARGE STOCK POT WITH A MARINADE USED TO COOK. TEMPED 1 FLAT OF EGGS ON SHELF AT 80F SURFACE.
OBSERVED LARGE STOCK POT WITH A MARINADE USED TO COOK. TEMPED 1 FLAT OF EGGS ON SHELF AT 80F SURFACE.
OBSERVED LARGE STOCK POT WITH A MARINADE USED TO COOK. TEMPED 1 FLAT OF EGGS ON SHELF AT 80F SURFACE.
OBSERVED LARGE STOCK POT WITH A MARINADE USED TO COOK. TEMPED 1 FLAT OF EGGS ON SHELF AT 80F SURFACE.
OBSERVED LARGE STOCK POT WITH A MARINADE USED TO COOK. TEMPED 1 FLAT OF EGGS ON SHELF AT 80F SURFACE.
OBSERVED LARGE STOCK POT WITH A MARINADE USED TO COOK. TEMPED 1 FLAT OF EGGS ON SHELF AT 80F SURFACE.
OBSERVED LARGE STOCK POT WITH A MARINADE USED TO COOK. TEMPED 1 FLAT OF EGGS ON SHELF AT 80F SURFACE.
OBSERVED LARGE STOCK POT WITH A MARINADE USED TO COOK. TEMPED 1 FLAT OF EGGS ON SHELF AT 80F SURFACE.
OBSERVED LARGE STOCK POT WITH A MARINADE USED TO COOK. TEMPED 1 FLAT OF EGGS ON SHELF AT 80F SURFACE.
OBSERVED LARGE STOCK POT WITH A MARINADE USED TO COOK. TEMPED 1 FLAT OF EGGS ON SHELF AT 80F SURFACE.
OBSERVED LARGE STOCK POT WITH A MARINADE USED TO COOK. TEMPED 1 FLAT OF EGGS ON SHELF AT 80F SURFACE.
OBSERVED LARGE STOCK POT WITH A MARINADE USED TO COOK. TEMPED 1 FLAT OF EGGS ON SHELF AT 80F SURFACE.
OBSERVED LARGE STOCK POT WITH A MARINADE USED TO COOK. TEMPED 1 FLAT OF EGGS ON SHELF AT 80F SURFACE.
OBSERVED LARGE STOCK POT WITH A MARINADE USED TO COOK. TEMPED 1 FLAT OF EGGS ON SHELF AT 80F SURFACE.
OBSERVED LARGE STOCK POT WITH A MARINADE USED TO COOK. TEMPED 1 FLAT OF EGGS ON SHELF AT 80F SURFACE.
OBSERVED LARGE STOCK POT WITH A MARINADE USED TO COOK. TEMPED 1 FLAT OF EGGS ON SHELF AT 80F SURFACE.
OBSERVED LARGE STOCK POT WITH A MARINADE USED TO COOK.

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