LOS DOS COMPADRES TAQUERIA, 100 W Hamilton Avenue B, Campbell, CA 95008 - Restaurant inspection findings and violations

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Business Info

Restaurant: LOS DOS COMPADRES TAQUERIA
Address: 100 W Hamilton Avenue B, Campbell, CA 95008
Type: Restaurant 0-5 Employees
Total inspections: 17
Last inspection: Aug 15, 2013
Score
(the higher the better)
98
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Compliance with shell stock tags, condition...
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food contact surfaces: clean and sanitized
  • Food in good condition, safe and unadultera...
  • Food separated and protected
  • Food storage containers identified
  • Hands clean & properly washed gloves used properly...
  • No rodents, insects, birds, or animals
  • Nonfood contact surfaces clean
  • Plumbing-proper backflow devices
  • Proper cooling methods
  • Proper cooling methods
  • 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 Mar 3, 2010 67
  • Equipment/Utensils - approved installed, clean
  • Food in good condition, safe and unadultera...
  • Plumbing-proper backflow devices
  • Premises personal/cleaning items vermin-proofing
  • Proper hot and cold holding temperatures
  • Wiping cloths: properly used and stored
Enforcement Action Mar 3, 2010 94
No violation noted during this evaluation. Follow-up Inspection Mar 4, 2010 100
  • Approved thawing methods used, frozen food
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Food contact surfaces: clean and sanitized
  • Food contact surfaces: clean and sanitized
  • Food separated and protected
  • Food storage containers identified
  • Proper hot and cold holding temperatures
  • Toxic substances properly identified, stored, used...
Routine Inspection Sep 1, 2010 87
  • Food separated and protected
  • No rodents, insects, birds, or animals
  • Premises personal/cleaning items vermin-proofing
Complaint Inspection Feb 14, 2011 97
  • Adequate handwash facilities supplied & acc...
  • Approved thawing methods used, frozen food
  • 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
  • Proper hot and cold holding temperatures
  • Proper hot and cold holding temperatures
Routine Inspection Apr 15, 2011 87
  • Approved thawing methods used, frozen food
  • Consumer self service prevents contamination
  • Floors, walls & ceilings: built, maintained, and
  • Garbage and refuse properly disposed facilities
  • Hands clean & properly washed gloves used p...
  • No rodents, insects, birds, or animals
  • Proper cooling methods
  • Proper cooling methods
Routine Inspection Sep 15, 2011 92
No violation noted during this evaluation. Follow-up Inspection Oct 6, 2011 100
  • Adequate handwash facilities supplied & acc...
  • 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
  • Hands clean & properly washed gloves used p...
  • Proper cooling methods
  • Wiping cloths: properly used and stored
Routine Inspection Apr 16, 2012 91
No violation noted during this evaluation. Enforcement Action Apr 16, 2012 100
  • Adequate handwash facilities supplied & acc...
  • Adequate handwash facilities supplied & accessible...
  • Communicable disease reports, restrictions & exclu...
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food separated and protected
  • Proper cooling methods
  • Proper hot and cold holding temperatures
  • Wiping cloths: properly used and stored
Routine Inspection Oct 9, 2012 91
No violation noted during this evaluation. Enforcement Action Oct 9, 2012 100
  • Adequate handwash facilities supplied/accessible
  • Equipment, utensils - approved installed and clean...
  • Floors, walls, ceilings: built, maintained, clean
  • Food separated and protected
  • Food storage containers identified
  • Hot and cold water available
  • Plumbing; proper backflow devices
  • Proper cooling methods
  • Proper hot and cold holding temperatures
  • Thermometers provided and accurate
Routine Inspection Mar 29, 2013 90
No violation noted during this evaluation. Ongoing Inspection Apr 2, 2013 100
  • Equipment, utensils - Unapproved, unclean, not in good repair, inadequate capacity
  • Food not separated and unprotected
  • Improper hot and cold holding temperatures
Follow-up Inspection Apr 25, 2013 97
  • Equipment, utensils - Unapproved, unclean, not in good repair, inadequate capacity
  • Food not separated and unprotected
  • Food storage containers are not identified
  • Hot and cold water not available
  • Improper cooling methods
  • Inadequate demonstration of knowledge; food manager certification
  • Inadequate floors, walls, ceilings: built, maintained, clean
  • Inadequate handwash facilities: supplied or accessible
  • Observed rodents, insects, birds, or animals
  • Thermometers missing or inaccurate
Routine Inspection Jul 15, 2013 90
  • Inadequate demonstration of knowledge; food manager certification
  • Observed rodents, insects, birds, or animals
Follow-up Inspection Aug 15, 2013 98

Violation descriptions and comments

Mar 3, 2010

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 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
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,)
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)
Shell stock shall have complete certification tags and shall be properly stored and displayed. (114039 - 114039.5)
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))
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 nonfood contact surfaces of utensils and equipment shall be clean. (114115 (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)
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
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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))
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)

Mar 3, 2010

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,)
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
All 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)

Sep 1, 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)
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)
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 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)

Feb 14, 2011

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 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)

Apr 15, 2011

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

Sep 15, 2011

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 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)
Unpackaged food shall be displayed and dispensed in a manner that protects the food from contamination. (114063, 114065)
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 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
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))
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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)

Apr 16, 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.
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))
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))
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 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))

Oct 9, 2012

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 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))
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))
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
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)
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))

Mar 29, 2013

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 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))
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
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)

CHEESE, RAW EGGS AND TOMATOES MEASURED 50F-52F ON COLD HOLDING UNIT AT KITCHEN AREA. tHE UNDERCOUNTER REFRIGERATOR UNIT HOLDING THESE FOOD ITEMS MEASURED 52F AT TIME OF INSPECTION.
CHEESE, RAW EGGS AND TOMATOES MEASURED 50F-52F ON COLD HOLDING UNIT AT KITCHEN AREA. tHE UNDERCOUNTER REFRIGERATOR UNIT HOLDING THESE FOOD ITEMS MEASURED 52F AT TIME OF INSPECTION.
WALK-IN COOLER SHELVES, EXHAUST HOOD, COOKING EQUIPMENT, AND THE WALL BEHIND THE COOKING EQUIPMENT HAVE HEAVY FOOD DEBRIS AND GREASE ACCUMULATION. CHEESE, RAW EGGS AND TOMATOES MEASURED 50F-52F ON COLD HOLDING UNIT AT KITCHEN AREA. tHE UNDERCOUNTER REFRIGERATOR UNIT HOLDING THESE FOOD ITEMS MEASURED 52F AT TIME OF INSPECTION.
WALK-IN COOLER SHELVES, EXHAUST HOOD, COOKING EQUIPMENT, AND THE WALL BEHIND THE COOKING EQUIPMENT HAVE HEAVY FOOD DEBRIS AND GREASE ACCUMULATION. CHEESE, RAW EGGS AND TOMATOES MEASURED 50F-52F ON COLD HOLDING UNIT AT KITCHEN AREA. tHE UNDERCOUNTER REFRIGERATOR UNIT HOLDING THESE FOOD ITEMS MEASURED 52F AT TIME OF INSPECTION.
WALK-IN COOLER SHELVES, EXHAUST HOOD, COOKING EQUIPMENT, AND THE WALL BEHIND THE COOKING EQUIPMENT HAVE HEAVY FOOD DEBRIS AND GREASE ACCUMULATION. CHEESE, RAW EGGS AND TOMATOES MEASURED 50F-52F ON COLD HOLDING UNIT AT KITCHEN AREA. tHE UNDERCOUNTER REFRIGERATOR UNIT HOLDING THESE FOOD ITEMS MEASURED 52F AT TIME OF INSPECTION.
WALK-IN COOLER SHELVES, EXHAUST HOOD, COOKING EQUIPMENT, AND THE WALL BEHIND THE COOKING EQUIPMENT HAVE HEAVY FOOD DEBRIS AND GREASE ACCUMULATION. CHEESE, RAW EGGS AND TOMATOES MEASURED 50F-52F ON COLD HOLDING UNIT AT KITCHEN AREA. tHE UNDERCOUNTER REFRIGERATOR UNIT HOLDING THESE FOOD ITEMS MEASURED 52F AT TIME OF INSPECTION.
WALK-IN COOLER SHELVES, EXHAUST HOOD, COOKING EQUIPMENT, AND THE WALL BEHIND THE COOKING EQUIPMENT HAVE HEAVY FOOD DEBRIS AND GREASE ACCUMULATION. CHEESE, RAW EGGS AND TOMATOES MEASURED 50F-52F ON COLD HOLDING UNIT AT KITCHEN AREA. tHE UNDERCOUNTER REFRIGERATOR UNIT HOLDING THESE FOOD ITEMS MEASURED 52F AT TIME OF INSPECTION.
WALK-IN COOLER SHELVES, EXHAUST HOOD, COOKING EQUIPMENT, AND THE WALL BEHIND THE COOKING EQUIPMENT HAVE HEAVY FOOD DEBRIS AND GREASE ACCUMULATION. CHEESE, RAW EGGS AND TOMATOES MEASURED 50F-52F ON COLD HOLDING UNIT AT KITCHEN AREA. tHE UNDERCOUNTER REFRIGERATOR UNIT HOLDING THESE FOOD ITEMS MEASURED 52F AT TIME OF INSPECTION.
WALK-IN COOLER SHELVES, EXHAUST HOOD, COOKING EQUIPMENT, AND THE WALL BEHIND THE COOKING EQUIPMENT HAVE HEAVY FOOD DEBRIS AND GREASE ACCUMULATION. CHEESE, RAW EGGS AND TOMATOES MEASURED 50F-52F ON COLD HOLDING UNIT AT KITCHEN AREA. tHE UNDERCOUNTER REFRIGERATOR UNIT HOLDING THESE FOOD ITEMS MEASURED 52F AT TIME OF INSPECTION.
WALK-IN COOLER SHELVES, EXHAUST HOOD, COOKING EQUIPMENT, AND THE WALL BEHIND THE COOKING EQUIPMENT HAVE HEAVY FOOD DEBRIS AND GREASE ACCUMULATION. CHEESE, RAW EGGS AND TOMATOES MEASURED 50F-52F ON COLD HOLDING UNIT AT KITCHEN AREA. tHE UNDERCOUNTER REFRIGERATOR UNIT HOLDING THESE FOOD ITEMS MEASURED 52F AT TIME OF INSPECTION.
WALK-IN COOLER SHELVES, EXHAUST HOOD, COOKING EQUIPMENT, AND THE WALL BEHIND THE COOKING EQUIPMENT HAVE HEAVY FOOD DEBRIS AND GREASE ACCUMULATION. CHEESE, RAW EGGS AND TOMATOES MEASURED 50F-52F ON COLD HOLDING UNIT AT KITCHEN AREA. tHE UNDERCOUNTER REFRIGERATOR UNIT HOLDING THESE FOOD ITEMS MEASURED 52F AT TIME OF INSPECTION.
WALK-IN COOLER SHELVES, EXHAUST HOOD, COOKING EQUIPMENT, AND THE WALL BEHIND THE COOKING EQUIPMENT HAVE HEAVY FOOD DEBRIS AND GREASE ACCUMULATION.
FLOOR SINK LOCATED UNDERNEATH 3-COMP SINK IS SOILED WITH FOOD DEBRIS, GREASE, AND BLOOD STAIN.
WALK-IN COOLER SHELVES, EXHAUST HOOD, COOKING EQUIPMENT, AND THE WALL BEHIND THE COOKING EQUIPMENT HAVE HEAVY FOOD DEBRIS AND GREASE ACCUMULATION. FLOOR SINK LOCATED UNDERNEATH 3-COMP SINK IS SOILED WITH FOOD DEBRIS, GREASE, AND BLOOD STAIN.
WALK-IN COOLER SHELVES, EXHAUST HOOD, COOKING EQUIPMENT, AND THE WALL BEHIND THE COOKING EQUIPMENT HAVE HEAVY FOOD DEBRIS AND GREASE ACCUMULATION. FLOOR SINK LOCATED UNDERNEATH 3-COMP SINK IS SOILED WITH FOOD DEBRIS, GREASE, AND BLOOD STAIN.
WALK-IN COOLER SHELVES, EXHAUST HOOD, COOKING EQUIPMENT, AND THE WALL BEHIND THE COOKING EQUIPMENT HAVE HEAVY FOOD DEBRIS AND GREASE ACCUMULATION. FLOOR SINK LOCATED UNDERNEATH 3-COMP SINK IS SOILED WITH FOOD DEBRIS, GREASE, AND BLOOD STAIN.
WALK-IN COOLER SHELVES, EXHAUST HOOD, COOKING EQUIPMENT, AND THE WALL BEHIND THE COOKING EQUIPMENT HAVE HEAVY FOOD DEBRIS AND GREASE ACCUMULATION. FLOOR SINK LOCATED UNDERNEATH 3-COMP SINK IS SOILED WITH FOOD DEBRIS, GREASE, AND BLOOD STAIN.
WALK-IN COOLER SHELVES, EXHAUST HOOD, COOKING EQUIPMENT, AND THE WALL BEHIND THE COOKING EQUIPMENT HAVE HEAVY FOOD DEBRIS AND GREASE ACCUMULATION. FLOOR SINK LOCATED UNDERNEATH 3-COMP SINK IS SOILED WITH FOOD DEBRIS, GREASE, AND BLOOD STAIN.
WALK-IN COOLER SHELVES, EXHAUST HOOD, COOKING EQUIPMENT, AND THE WALL BEHIND THE COOKING EQUIPMENT HAVE HEAVY FOOD DEBRIS AND GREASE ACCUMULATION. FLOOR SINK LOCATED UNDERNEATH 3-COMP SINK IS SOILED WITH FOOD DEBRIS, GREASE, AND BLOOD STAIN.
WALK-IN COOLER SHELVES, EXHAUST HOOD, COOKING EQUIPMENT, AND THE WALL BEHIND THE COOKING EQUIPMENT HAVE HEAVY FOOD DEBRIS AND GREASE ACCUMULATION. FLOOR SINK LOCATED UNDERNEATH 3-COMP SINK IS SOILED WITH FOOD DEBRIS, GREASE, AND BLOOD STAIN.
WALK-IN COOLER SHELVES, EXHAUST HOOD, COOKING EQUIPMENT, AND THE WALL BEHIND THE COOKING EQUIPMENT HAVE HEAVY FOOD DEBRIS AND GREASE ACCUMULATION. FLOOR SINK LOCATED UNDERNEATH 3-COMP SINK IS SOILED WITH FOOD DEBRIS, GREASE, AND BLOOD STAIN.
WALK-IN COOLER SHELVES, EXHAUST HOOD, COOKING EQUIPMENT, AND THE WALL BEHIND THE COOKING EQUIPMENT HAVE HEAVY FOOD DEBRIS AND GREASE ACCUMULATION. FLOOR SINK LOCATED UNDERNEATH 3-COMP SINK IS SOILED WITH FOOD DEBRIS, GREASE, AND BLOOD STAIN.
WALK-IN COOLER SHELVES, EXHAUST HOOD, COOKING EQUIPMENT, AND THE WALL BEHIND THE COOKING EQUIPMENT HAVE HEAVY FOOD DEBRIS AND GREASE ACCUMULATION.
FOUND NO PAPER TOWELS AND SOAP IN DISPENSER OF HANDSINK NEAR THE COOK-LINE.
HOT WATER AT 3-COMP SINK MEASURED 116F.
OBSERVED EMPLOYEE COOLING BEANS IN A LARGE PAN.
OBSERVED RAW CHICKEN STORED NEXT TO A RICE CONTAINER INSIDE WALK-IN REFRIGERATOR.
OBSERVED WATER LEAKING FROM THE MOP SINK.
SEVERAL FOOD CONTAINERS ARE UNCOVERED INSIDE REACH-IN AND WALK-IN REFRIGERATORS.
THERMOMETER INSIDE UNDERCOUNTER REFRIGERATOR IS NOT WORKING PROPERLY.

Apr 25, 2013

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 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)

CHEESE AND CUT TOMATOES IN THE PREP UNIT IS 44F.
FACILITY DOES NOT HAVE ENOUGH EQUIPMENT TO PROPERLY COOL FOODS.
OBSERVED SHELF WITH CANNED FOODS STORED DIRECTLY NEXT TO THE MOP SINK.

Jul 15, 2013

All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
All 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 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)
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)
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 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)

DIGITAL PROBE THERMOMETER DOES NOT WORK.
HOT WATER AT 112F.
NO FOOD SAFETY CERTIFICATE.
OBSERVED FLIES IN THE KITCHEN.
OBSERVED FOOD STORED DIRECTLY ON THE FLOOD UNDER DRY STORAGE SHELVES AND IN THE WALK IN COOLER.
OBSERVED FOOD STORED ON SHELF THAT IS LOCATED NEXT TO THE MOP SINK.
OBSERVED SOUP COOLING IN A LARGE POT.
SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION. SOME OF THE KITCHEN CEILING TILES ARE WARNED AND DAMAGED.
THE ENTIRE KITCHEN IS IN NEED OF A THOROUGH CLEANING. EXHAUST HOOD HAS HEAVY GREASE ACCUMULATION.
TABLE PLACED DIRECTLY IN FRONT OF THE HAND SINK.
THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION. THERE IS NO SEPARATION BETWEEN THE 3-COMP SINK AND THE FOOD PREP SINK.
THE LARGE CUTTING BOARD ON THE UNDER COUNTER UNIT APPEARS TO BE IN BAD CONDITION.

Aug 15, 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.
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)

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SUSHI BOAT KAZOO 10 E Hamilton Avenue 100, Campbell 0.06 miles
BURGER KING #2012 49 W Hamilton Avenue, Campbell 0.09 miles
WESLEY MANOR FOOD SERVICE 1655 S Winchester Bl, Campbell 0.11 miles
RUSSIAN CAFE & DELI 1712 S Winchester Bl, Campbell 0.11 miles
EL AMANECER BAKERY 1575 S Winchester Bl C, Campbell 0.15 miles
LOS PRIMOS MEAT MARKET 1539 S Winchester Bl, San Jose 0.16 miles
JERUSALEM GRILL AND BAR 1740 S Winchester Bl, Campbell 0.17 miles
ORALE MEX-GRILL 1750 S Winchester Bl, Campbell 0.17 miles
KOINONIA KOFFEEHOUSE 1755 S Winchester Bl 100, Campbell 0.17 miles

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