MALTBY'S, 101 Plaza North, Los Altos, CA 94022 - Restaurant inspection findings and violations

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Business Info

Restaurant: MALTBY'S
Address: 101 Plaza North, Los Altos, CA 94022
Type: Restaurant 6-25 Employees
Total inspections: 10
Last inspection: Jun 19, 2013
Score
(the higher the better)
95
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Proper hot and cold holding temperatures
  • Warewashing facilities: installed, maintained, use...
  • Wiping cloths: properly used and stored
Routine Inspection Feb 23, 2010 95
No violation noted during this evaluation. Follow-up Inspection Mar 4, 2010 100
  • Adequate handwash facilities supplied & acc...
  • Adequate ventilation and lighting designated area
  • Approved thawing methods used, frozen food
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Warewashing facilities: installed, maintained, use...
  • Wiping cloths: properly used and stored
Routine Inspection Dec 1, 2010 93
  • Adequate ventilation and lighting designated area
  • Approved thawing methods used, frozen food
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Hot and cold water available
  • Proper hot and cold holding temperatures
  • Thermometers provided and accurate
Routine Inspection Apr 25, 2011 93
  • Adequate handwash facilities supplied & acc...
  • Adequate ventilation and lighting designated area
  • Demonstration of knowledge food mgr certification
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Food contact surfaces: clean and sanitized
  • Plumbing-proper backflow devices
  • Wiping cloths: properly used and stored
Routine Inspection Oct 10, 2011 92
  • Adequate ventilation and lighting designated area
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Plumbing-proper backflow devices
  • Premises personal/cleaning items vermin-proofing
  • Proper hot and cold holding temperatures
  • Toilet facilities: properly constructed, supplied,...
Routine Inspection Jan 30, 2012 92
  • Adequate ventilation and lighting designated area
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Food storage containers identified
  • Hot and cold water available
  • Proper hot and cold holding temperatures
Routine Inspection Jun 21, 2012 94
  • Adequate ventilation and lighting designated area
  • Equipment/Utensils - approved installed, clean
  • Food contact surfaces: clean and sanitized
  • No rodents, insects, birds, or animals
  • Proper hot and cold holding temperatures
Routine Inspection Oct 17, 2012 95
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Plumbing-proper backflow devices
  • Proper hot and cold holding temperatures
  • Toxic substances properly identified, stored, used...
Routine Inspection Feb 11, 2013 95
  • Equipment, utensils - Unapproved, unclean, not in good repair, inadequate capacity
  • Equipment, utensils, linens: Improper storage and use
  • Inadequate floors, walls, ceilings: built, maintained, clean
  • Inadequate ventilation and lighting in designated area
  • Wiping cloths: improperly used and stored
Routine Inspection Jun 19, 2013 95

Violation descriptions and comments

Feb 23, 2010

Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
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, 2010

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)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
All 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))

Apr 25, 2011

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 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))
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)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 °F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)

Oct 10, 2011

All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
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)

Jan 30, 2012

Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
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)
Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276)
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)

Jun 21, 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)
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)
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 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)

Oct 17, 2012

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

Feb 11, 2013

All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
All 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)
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)

Jun 19, 2013

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 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 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))

DAMAGED DETERIORATED WALL NOTED OUTSIDE WALK IN.
DIRTY WIPE CLOTHES NOTED ON COUNTER.
DISHES USED AS SCOOPS IN BULK BINS.
LEAKING PLASTIC SPRAYER NOZZLE FOR TRIPLE SINK.
>45F COOLERS NOTED.
DIRTY SHELF OVER STEAM TABLE AND FOOD PREP SINK. LEAKING PLASTIC SPRAYER NOZZLE FOR TRIPLE SINK.
>45F COOLERS NOTED.
DIRTY SHELF OVER STEAM TABLE AND FOOD PREP SINK. LEAKING PLASTIC SPRAYER NOZZLE FOR TRIPLE SINK.
>45F COOLERS NOTED.
DIRTY SHELF OVER STEAM TABLE AND FOOD PREP SINK. LEAKING PLASTIC SPRAYER NOZZLE FOR TRIPLE SINK.
>45F COOLERS NOTED.
DIRTY SHELF OVER STEAM TABLE AND FOOD PREP SINK. LEAKING PLASTIC SPRAYER NOZZLE FOR TRIPLE SINK.
>45F COOLERS NOTED.
DIRTY SHELF OVER STEAM TABLE AND FOOD PREP SINK. LEAKING PLASTIC SPRAYER NOZZLE FOR TRIPLE SINK.
>45F COOLERS NOTED.
DIRTY SHELF OVER STEAM TABLE AND FOOD PREP SINK. LEAKING PLASTIC SPRAYER NOZZLE FOR TRIPLE SINK.
>45F COOLERS NOTED.
DIRTY SHELF OVER STEAM TABLE AND FOOD PREP SINK. LEAKING PLASTIC SPRAYER NOZZLE FOR TRIPLE SINK.
>45F COOLERS NOTED.
DIRTY SHELF OVER STEAM TABLE AND FOOD PREP SINK. LEAKING PLASTIC SPRAYER NOZZLE FOR TRIPLE SINK.
>45F COOLERS NOTED.
DIRTY SHELF OVER STEAM TABLE AND FOOD PREP SINK. LEAKING PLASTIC SPRAYER NOZZLE FOR TRIPLE SINK.
>45F COOLERS NOTED.
DIRTY SHELF OVER STEAM TABLE AND FOOD PREP SINK. LEAKING PLASTIC SPRAYER NOZZLE FOR TRIPLE SINK.
>45F COOLERS NOTED.
DIRTY SHELF OVER STEAM TABLE AND FOOD PREP SINK. LEAKING PLASTIC SPRAYER NOZZLE FOR TRIPLE SINK.
>45F COOLERS NOTED.
DIRTY SHELF OVER STEAM TABLE AND FOOD PREP SINK. LEAKING PLASTIC SPRAYER NOZZLE FOR TRIPLE SINK.
>45F COOLERS NOTED.
DIRTY SHELF OVER STEAM TABLE AND FOOD PREP SINK. LEAKING PLASTIC SPRAYER NOZZLE FOR TRIPLE SINK.
>45F COOLERS NOTED.
DIRTY SHELF OVER STEAM TABLE AND FOOD PREP SINK. LEAKING PLASTIC SPRAYER NOZZLE FOR TRIPLE SINK.
>45F COOLERS NOTED.
DIRTY SHELF OVER STEAM TABLE AND FOOD PREP SINK. LEAKING PLASTIC SPRAYER NOZZLE FOR TRIPLE SINK.
>45F COOLERS NOTED.
DIRTY SHELF OVER STEAM TABLE AND FOOD PREP SINK. LEAKING PLASTIC SPRAYER NOZZLE FOR TRIPLE SINK.
>45F COOLERS NOTED.
DIRTY SHELF OVER STEAM TABLE AND FOOD PREP SINK. LEAKING PLASTIC SPRAYER NOZZLE FOR TRIPLE SINK.
>45F COOLERS NOTED.
DIRTY SHELF OVER STEAM TABLE AND FOOD PREP SINK. LEAKING PLASTIC SPRAYER NOZZLE FOR TRIPLE SINK.
>45F COOLERS NOTED.
DIRTY SHELF OVER STEAM TABLE AND FOOD PREP SINK. LEAKING PLASTIC SPRAYER NOZZLE FOR TRIPLE SINK.
>45F COOLERS NOTED.
DIRTY SHELF OVER STEAM TABLE AND FOOD PREP SINK. LEAKING PLASTIC SPRAYER NOZZLE FOR TRIPLE SINK.
>45F COOLERS NOTED.
DIRTY SHELF OVER STEAM TABLE AND FOOD PREP SINK. LEAKING PLASTIC SPRAYER NOZZLE FOR TRIPLE SINK.
>45F COOLERS NOTED.
DIRTY SHELF OVER STEAM TABLE AND FOOD PREP SINK. LEAKING PLASTIC SPRAYER NOZZLE FOR TRIPLE SINK.
>45F COOLERS NOTED.
DIRTY SHELF OVER STEAM TABLE AND FOOD PREP SINK. LEAKING PLASTIC SPRAYER NOZZLE FOR TRIPLE SINK.
>45F COOLERS NOTED.
DIRTY SHELF OVER STEAM TABLE AND FOOD PREP SINK. LEAKING PLASTIC SPRAYER NOZZLE FOR TRIPLE SINK.
>45F COOLERS NOTED.
DIRTY SHELF OVER STEAM TABLE AND FOOD PREP SINK. LEAKING PLASTIC SPRAYER NOZZLE FOR TRIPLE SINK.
>45F COOLERS NOTED.
DIRTY SHELF OVER STEAM TABLE AND FOOD PREP SINK. LEAKING PLASTIC SPRAYER NOZZLE FOR TRIPLE SINK.
>45F COOLERS NOTED.
DIRTY SHELF OVER STEAM TABLE AND FOOD PREP SINK. LEAKING PLASTIC SPRAYER NOZZLE FOR TRIPLE SINK.
>45F COOLERS NOTED.
DIRTY SHELF OVER STEAM TABLE AND FOOD PREP SINK. LEAKING PLASTIC SPRAYER NOZZLE FOR TRIPLE SINK.
>45F COOLERS NOTED.
DIRTY SHELF OVER STEAM TABLE AND FOOD PREP SINK. LEAKING PLASTIC SPRAYER NOZZLE FOR TRIPLE SINK.
>45F COOLERS NOTED.
DIRTY SHELF OVER STEAM TABLE AND FOOD PREP SINK. LEAKING PLASTIC SPRAYER NOZZLE FOR TRIPLE SINK.
>45F COOLERS NOTED.
DIRTY SHELF OVER STEAM TABLE AND FOOD PREP SINK. LEAKING PLASTIC SPRAYER NOZZLE FOR TRIPLE SINK.
>45F COOLERS NOTED.
DIRTY SHELF OVER STEAM TABLE AND FOOD PREP SINK. LEAKING PLASTIC SPRAYER NOZZLE FOR TRIPLE SINK.
>45F COOLERS NOTED.
DIRTY SHELF OVER STEAM TABLE AND FOOD PREP SINK. LEAKING PLASTIC SPRAYER NOZZLE FOR TRIPLE SINK.
>45F COOLERS NOTED.
DIRTY SHELF OVER STEAM TABLE AND FOOD PREP SINK. LEAKING PLASTIC SPRAYER NOZZLE FOR TRIPLE SINK.
>45F COOLERS NOTED.
DIRTY SHELF OVER STEAM TABLE AND FOOD PREP SINK. LEAKING PLASTIC SPRAYER NOZZLE FOR TRIPLE SINK.
>45F COOLERS NOTED.
DIRTY SHELF OVER STEAM TABLE AND FOOD PREP SINK. LEAKING PLASTIC SPRAYER NOZZLE FOR TRIPLE SINK.
>45F COOLERS NOTED.
DIRTY SHELF OVER STEAM TABLE AND FOOD PREP SINK. LEAKING PLASTIC SPRAYER NOZZLE FOR TRIPLE SINK.
>45F COOLERS NOTED.
DIRTY SHELF OVER STEAM TABLE AND FOOD PREP SINK. LEAKING PLASTIC SPRAYER NOZZLE FOR TRIPLE SINK.
>45F COOLERS NOTED.
DIRTY SHELF OVER STEAM TABLE AND FOOD PREP SINK. LEAKING PLASTIC SPRAYER NOZZLE FOR TRIPLE SINK.
>45F COOLERS NOTED.
DIRTY SHELF OVER STEAM TABLE AND FOOD PREP SINK. LEAKING PLASTIC SPRAYER NOZZLE FOR TRIPLE SINK.
>45F COOLERS NOTED.
DIRTY SHELF OVER STEAM TABLE AND FOOD PREP SINK. LEAKING PLASTIC SPRAYER NOZZLE FOR TRIPLE SINK.
>45F COOLERS NOTED.
DIRTY SHELF OVER STEAM TABLE AND FOOD PREP SINK. LEAKING PLASTIC SPRAYER NOZZLE FOR TRIPLE SINK.
>45F COOLERS NOTED.
DIRTY SHELF OVER STEAM TABLE AND FOOD PREP SINK. LEAKING PLASTIC SPRAYER NOZZLE FOR TRIPLE SINK.
>45F COOLERS NOTED.
DIRTY SHELF OVER STEAM TABLE AND FOOD PREP SINK. LEAKING PLASTIC SPRAYER NOZZLE FOR TRIPLE SINK.
>45F COOLERS NOTED.
DIRTY SHELF OVER STEAM TABLE AND FOOD PREP SINK. LEAKING PLASTIC SPRAYER NOZZLE FOR TRIPLE SINK.
>45F COOLERS NOTED.
DIRTY SHELF OVER STEAM TABLE AND FOOD PREP SINK. LEAKING PLASTIC SPRAYER NOZZLE FOR TRIPLE SINK.
>45F COOLERS NOTED.
DIRTY SHELF OVER STEAM TABLE AND FOOD PREP SINK. LEAKING PLASTIC SPRAYER NOZZLE FOR TRIPLE SINK.
>45F COOLERS NOTED.
DIRTY SHELF OVER STEAM TABLE AND FOOD PREP SINK. LEAKING PLASTIC SPRAYER NOZZLE FOR TRIPLE SINK.
>45F COOLERS NOTED.
DIRTY SHELF OVER STEAM TABLE AND FOOD PREP SINK. LEAKING PLASTIC SPRAYER NOZZLE FOR TRIPLE SINK.
>45F COOLERS NOTED.
DIRTY SHELF OVER STEAM TABLE AND FOOD PREP SINK. LEAKING PLASTIC SPRAYER NOZZLE FOR TRIPLE SINK.
>45F COOLERS NOTED.
DIRTY SHELF OVER STEAM TABLE AND FOOD PREP SINK. LEAKING PLASTIC SPRAYER NOZZLE FOR TRIPLE SINK.
>45F COOLERS NOTED.
DIRTY SHELF OVER STEAM TABLE AND FOOD PREP SINK. LEAKING PLASTIC SPRAYER NOZZLE FOR TRIPLE SINK.
>45F COOLERS NOTED.
DIRTY SHELF OVER STEAM TABLE AND FOOD PREP SINK. LEAKING PLASTIC SPRAYER NOZZLE FOR TRIPLE SINK.
>45F COOLERS NOTED.
DIRTY SHELF OVER STEAM TABLE AND FOOD PREP SINK. LEAKING PLASTIC SPRAYER NOZZLE FOR TRIPLE SINK.
>45F COOLERS NOTED.
DIRTY SHELF OVER STEAM TABLE AND FOOD PREP SINK. LEAKING PLASTIC SPRAYER NOZZLE FOR TRIPLE SINK.
>45F COOLERS NOTED.
DIRTY SHELF OVER STEAM TABLE AND FOOD PREP SINK. LEAKING PLASTIC SPRAYER NOZZLE FOR TRIPLE SINK.
>45F COOLERS NOTED.
DIRTY SHELF OVER STEAM TABLE AND FOOD PREP SINK. LEAKING PLASTIC SPRAYER NOZZLE FOR TRIPLE SINK.
>45F COOLERS NOTED.
DIRTY SHELF OVER STEAM TABLE AND FOOD PREP SINK. LEAKING PLASTIC SPRAYER NOZZLE FOR TRIPLE SINK.
>45F COOLERS NOTED.
DIRTY SHELF OVER STEAM TABLE AND FOOD PREP SINK. LEAKING PLASTIC SPRAYER NOZZLE FOR TRIPLE SINK.
>45F COOLERS NOTED.
DIRTY SHELF OVER STEAM TABLE AND FOOD PREP SINK. LEAKING PLASTIC SPRAYER NOZZLE FOR TRIPLE SINK.
>45F COOLERS NOTED.
DIRTY SHELF OVER STEAM TABLE AND FOOD PREP SINK. LEAKING PLASTIC SPRAYER NOZZLE FOR TRIPLE SINK.
>45F COOLERS NOTED.
DIRTY SHELF OVER STEAM TABLE AND FOOD PREP SINK. LEAKING PLASTIC SPRAYER NOZZLE FOR TRIPLE SINK.
>45F COOLERS NOTED.
DIRTY SHELF OVER STEAM TABLE AND FOOD PREP SINK. LEAKING PLASTIC SPRAYER NOZZLE FOR TRIPLE SINK.
>45F COOLERS NOTED.
DIRTY SHELF OVER STEAM TABLE AND FOOD PREP SINK.
UNSHIELDED FLORESCENT LIGHTS ABOVE ICE MACHINE.

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