LUCKY EXPRESS CHINESE RESTAURANT, 1040 Grant Road # 100, Mountain View, CA 94040 - Restaurant inspection findings and violations

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Business Info

Restaurant: LUCKY EXPRESS CHINESE RESTAURANT
Address: 1040 Grant Road # 100, Mountain View, CA 94040
Type: Restaurant 6-25 Employees
Total inspections: 10
Last inspection: May 21, 2013
Score
(the higher the better)
94
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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
  • Food contact surfaces: clean and sanitized
  • Food contact surfaces: clean and sanitized
  • Garbage and refuse properly disposed facilities
  • Proper hot and cold holding temperatures
  • Time as a PH control procedures & records
  • Toxic substances properly identified, stored, used...
  • Wiping cloths: properly used and stored
Routine Inspection Jan 26, 2010 91
  • Equipment, utensils and linens: storage and use
  • Food storage containers identified
  • Premises personal/cleaning items vermin-proofing
  • Proper hot and cold holding temperatures
  • Proper hot and cold holding temperatures
Routine Inspection Aug 3, 2010 95
  • Adequate ventilation and lighting designated area
  • Food contact surfaces: clean and sanitized
  • Proper eating, tasting, drinking or tobacco use
  • Proper hot and cold holding temperatures
  • Wiping cloths: properly used and stored
Routine Inspection Feb 2, 2011 95
No violation noted during this evaluation. Routine Inspection Aug 3, 2011 100
  • Adequate handwash facilities supplied & acc...
  • Food contact surfaces: clean and sanitized
  • Food separated and protected
  • Hands clean & properly washed gloves used properly...
  • Premises personal/cleaning items vermin-proofing
Routine Inspection Dec 1, 2011 91
  • Adequate handwash facilities supplied & acc...
  • Approved thawing methods used, frozen food
  • Equipment, utensils and linens: storage and use
  • Food contact surfaces: clean and sanitized
  • Food separated and protected
  • Food storage containers identified
  • No rodents, insects, birds, or animals
  • Premises personal/cleaning items vermin-proofing
  • Proper hot and cold holding temperatures
  • Wiping cloths: properly used and stored
Routine Inspection Mar 21, 2012 82
  • Adequate handwash facilities supplied & acc...
  • Approved thawing methods used, frozen food
  • Food contact surfaces: clean and sanitized
  • Food separated and protected
  • Food storage containers identified
  • Proper cooling methods
  • Proper eating, tasting, drinking or tobacco use
  • Proper hot and cold holding temperatures
  • Wiping cloths: properly used and stored
Routine Inspection Jul 2, 2012 91
  • Adequate handwash facilities supplied & acc...
  • Adequate ventilation and lighting designated area
  • Food separated and protected
  • Food storage containers identified
  • Proper hot and cold holding temperatures
Routine Inspection Oct 23, 2012 91
  • Adequate ventilation and lighting designated area
  • Equipment, utensils and linens: storage and use
  • Food contact surfaces: clean and sanitized
  • Food separated and protected
  • Premises personal/cleaning items vermin-proofing
  • Wiping cloths: properly used and stored
Routine Inspection Feb 4, 2013 94
  • Equipment, utensils, linens: Improper storage and use
  • Food contact surfaces unclean and unsanitized
  • Food not separated and unprotected
  • Improper hot and cold holding temperatures
  • Inadequate ventilation and lighting in designated area
  • Toxic substantances improperly identified, stored, used
Routine Inspection May 21, 2013 94

Violation descriptions and comments

Jan 26, 2010

When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
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 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 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)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
All food 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)
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)

Aug 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))
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))
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)

Feb 2, 2011

Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
No employees shall eat, drink, or smoke in any work area. (113977)
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))

Dec 1, 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 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 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)
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 21, 2012

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)
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)
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))
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))

Jul 2, 2012

No employees shall eat, drink, or smoke in any work area. (113977)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
All 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)
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))
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 23, 2012

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)
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 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))

Feb 4, 2013

All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
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))
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 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)

May 21, 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 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 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 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)

BUILD UP OBSERVED INSIDE SODA NOZZLES.
DETERGENT AND BLEACH OBSERVED STORED IN LINE WITH FOOD AT DRY STORAGE AREA.
FOODS LOCATED INSIDE PREP TOP UNIT OPPOSITE STOVE MEASURED ABOVE 41F WITH DIGITAL PROBE THERMOMETER.
GAS RICE COOKER FOUND UNDER HOOD.
RAW FISH FOUND STORED IN LINE WITH TOFU AND ABOVE VEGETABLES.
UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE. UNCHAINED CO2 TANKS OBSERVED AT DRY STORAGE AREA.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED IN CONTAINER OF RICE.

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