MAYFLOWER SEAFOOD RESTAURANT, 428 Barber Lane, Milpitas, CA 95035 - Restaurant inspection findings and violations

Business Info

Restaurant: MAYFLOWER SEAFOOD RESTAURANT
Address: 428 Barber Lane, Milpitas, CA 95035
Type: Restaurant 26+ Employees
Total inspections: 14
Last inspection: Sep 6, 2013

Score
(the higher the better)
84

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Inspection findings	Inspection Type	Inspection Date	Inspection Score (the higher the better)
Adequate handwash facilities supplied & acc... Adequate handwash facilities supplied & accessible... Approved thawing methods used, frozen food Demonstration of knowledge food mgr certification Food contact surfaces: clean and sanitized Food storage containers identified Hands clean & properly washed gloves used p... Hands clean & properly washed gloves used properly... Proper hot and cold holding temperatures Proper hot and cold holding temperatures Thermometers provided and accurate Wiping cloths: properly used and stored	Routine Inspection	Aug 3, 2010	88
No violation noted during this evaluation.	Enforcement Action	Mar 7, 2011	100
Adequate handwash facilities supplied & acc... Adequate ventilation and lighting designated area Approved thawing methods used, frozen food Compliance with shell stock tags, condition 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 in good condition, safe and unadultera... Food separated and protected Food storage containers identified Hot and cold water available No rodents, insects, birds, or animals Nonfood contact surfaces clean Plumbing-proper backflow devices Premises personal/cleaning items vermin-proofing	Routine Inspection	Mar 7, 2011	84
No violation noted during this evaluation.	Enforcement Action	Mar 30, 2011	100
Adequate ventilation and lighting designated area Compliance with shell stock tags, condition Equipment, utensils and linens: storage and use Equipment/Utensils - approved installed, clean Food contact surfaces: clean and sanitized No rodents, insects, birds, or animals Nonfood contact surfaces clean Plumbing-proper backflow devices	Follow-up Inspection	Mar 30, 2011	92
Food in good condition, safe and unadultera... No rodents, insects, birds, or animals	Follow-up Inspection	Apr 18, 2011	94
No violation noted during this evaluation.	Enforcement Action	Apr 18, 2011	100
No violation noted during this evaluation.	Enforcement Action	Apr 24, 2012	100
Compliance with shell stock tags, condition 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 No rodents, insects, birds, or animals Plumbing-proper backflow devices Proper hot and cold holding temperatures Proper hot and cold holding temperatures Thermometers provided and accurate	Routine Inspection	Apr 24, 2012	85
No violation noted during this evaluation.	Complaint Inspection	May 1, 2012	100
Adequate ventilation and lighting designated area Approved thawing methods used, frozen food Compliance with shell stock tags, condition Equipment/Utensils - approved installed, clean Floors, walls & ceilings: built, maintained, and Food storage containers identified No rodents, insects, birds, or animals Wiping cloths: properly used and stored	Follow-up Inspection	May 9, 2012	92
No violation noted during this evaluation.	Follow-up Inspection	May 29, 2012	100
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 unclean and unsanitized Food separated and protected Hands clean & properly washed gloves used properly... [multiple violations] Nonfood contact surfaces clean Plumbing-proper backflow devices Proper hot and cold holding temperatures Thermometers provided and accurate Toxic substances properly identified, stored, used... Warewashing facilities: installed, maintained, use... Wiping cloths: properly used and stored	Routine Inspection	Feb 19, 2013	81
Equipment, utensils - Unapproved, unclean, not in good repair, inadequate capacity Food contact surfaces unclean and unsanitized Food not separated and unprotected Hands not clean/improperly washed/gloves not used properly [multiple violations] Hot and cold water not available Improper hot and cold holding temperatures Inadequate floors, walls, ceilings: built, maintained, clean Inadequate handwash facilities: supplied or accessible [multiple violations] Nonfood contact surfaces not clean Not in compliance with shell stock tags, condition... Observed rodents, insects, birds, or animals Thermometers missing or inaccurate Warewashing facilities: not installed, maintained, or used Wiping cloths: improperly used and stored	Routine Inspection	Sep 6, 2013	84

Violation descriptions and comments

Aug 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))
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
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))
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)
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))
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 �°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
All food 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.
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))

Mar 7, 2011

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)
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 nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
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 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)
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)
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))
Shell stock shall have complete certification tags and shall be properly stored and displayed. (114039 - 114039.5)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
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 30, 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)
All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
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)
Shell stock shall have complete certification tags and shall be properly stored and displayed. (114039 - 114039.5)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)

Apr 18, 2011

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

Apr 24, 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 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)
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)
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
Shell stock shall have complete certification tags and shall be properly stored and displayed. (114039 - 114039.5)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
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)
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))

May 9, 2012

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))
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)
Shell stock shall have complete certification tags and shall be properly stored and displayed. (114039 - 114039.5)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
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))

Feb 19, 2013

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)
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 nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
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)
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))
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 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)
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 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))

COOKED BUNS IN HOT HOLD UNIT TEMPERATURE AT 125F AND RAW BEEF AT COOK LINE TEMPERATURE AT 45F.
OBSERVED DEFROSTED FOOD BASKETS WITH CRACKS AND MISSING PIECES.
OBSERVED DROP BIN UNIT COVERS STORED ON FLOOR.
OBSERVED SOFT WOOD CUTTING BLOCKS IN USE AT FACILITY.
WALK IN FREEZER DOOR DOES NOT CLOSE. OBSERVED DEFROSTED FOOD BASKETS WITH CRACKS AND MISSING PIECES.
OBSERVED DROP BIN UNIT COVERS STORED ON FLOOR.
OBSERVED SOFT WOOD CUTTING BLOCKS IN USE AT FACILITY.
WALK IN FREEZER DOOR DOES NOT CLOSE. OBSERVED DEFROSTED FOOD BASKETS WITH CRACKS AND MISSING PIECES.
OBSERVED DROP BIN UNIT COVERS STORED ON FLOOR.
OBSERVED SOFT WOOD CUTTING BLOCKS IN USE AT FACILITY.
WALK IN FREEZER DOOR DOES NOT CLOSE. OBSERVED DEFROSTED FOOD BASKETS WITH CRACKS AND MISSING PIECES.
OBSERVED DROP BIN UNIT COVERS STORED ON FLOOR.
OBSERVED SOFT WOOD CUTTING BLOCKS IN USE AT FACILITY.
WALK IN FREEZER DOOR DOES NOT CLOSE. OBSERVED DEFROSTED FOOD BASKETS WITH CRACKS AND MISSING PIECES.
OBSERVED DROP BIN UNIT COVERS STORED ON FLOOR.
OBSERVED SOFT WOOD CUTTING BLOCKS IN USE AT FACILITY.
WALK IN FREEZER DOOR DOES NOT CLOSE. OBSERVED DEFROSTED FOOD BASKETS WITH CRACKS AND MISSING PIECES.
OBSERVED DROP BIN UNIT COVERS STORED ON FLOOR.
OBSERVED SOFT WOOD CUTTING BLOCKS IN USE AT FACILITY.
WALK IN FREEZER DOOR DOES NOT CLOSE. OBSERVED DEFROSTED FOOD BASKETS WITH CRACKS AND MISSING PIECES.
OBSERVED DROP BIN UNIT COVERS STORED ON FLOOR.
OBSERVED SOFT WOOD CUTTING BLOCKS IN USE AT FACILITY.
WALK IN FREEZER DOOR DOES NOT CLOSE. OBSERVED DEFROSTED FOOD BASKETS WITH CRACKS AND MISSING PIECES.
OBSERVED DROP BIN UNIT COVERS STORED ON FLOOR.
OBSERVED SOFT WOOD CUTTING BLOCKS IN USE AT FACILITY.
WALK IN FREEZER DOOR DOES NOT CLOSE. OBSERVED DEFROSTED FOOD BASKETS WITH CRACKS AND MISSING PIECES.
OBSERVED DROP BIN UNIT COVERS STORED ON FLOOR.
OBSERVED SOFT WOOD CUTTING BLOCKS IN USE AT FACILITY.
WALK IN FREEZER DOOR DOES NOT CLOSE. OBSERVED DEFROSTED FOOD BASKETS WITH CRACKS AND MISSING PIECES.
OBSERVED DROP BIN UNIT COVERS STORED ON FLOOR.
OBSERVED SOFT WOOD CUTTING BLOCKS IN USE AT FACILITY.
WALK IN FREEZER DOOR DOES NOT CLOSE. OBSERVED DEFROSTED FOOD BASKETS WITH CRACKS AND MISSING PIECES.
OBSERVED DROP BIN UNIT COVERS STORED ON FLOOR.
OBSERVED SOFT WOOD CUTTING BLOCKS IN USE AT FACILITY.
WALK IN FREEZER DOOR DOES NOT CLOSE. OBSERVED DEFROSTED FOOD BASKETS WITH CRACKS AND MISSING PIECES.
OBSERVED DROP BIN UNIT COVERS STORED ON FLOOR.
OBSERVED SOFT WOOD CUTTING BLOCKS IN USE AT FACILITY.
WALK IN FREEZER DOOR DOES NOT CLOSE. OBSERVED DEFROSTED FOOD BASKETS WITH CRACKS AND MISSING PIECES.
OBSERVED DROP BIN UNIT COVERS STORED ON FLOOR.
OBSERVED SOFT WOOD CUTTING BLOCKS IN USE AT FACILITY.
WALK IN FREEZER DOOR DOES NOT CLOSE. OBSERVED DEFROSTED FOOD BASKETS WITH CRACKS AND MISSING PIECES.
OBSERVED DROP BIN UNIT COVERS STORED ON FLOOR.
OBSERVED SOFT WOOD CUTTING BLOCKS IN USE AT FACILITY.
WALK IN FREEZER DOOR DOES NOT CLOSE. OBSERVED DEFROSTED FOOD BASKETS WITH CRACKS AND MISSING PIECES.
OBSERVED DROP BIN UNIT COVERS STORED ON FLOOR.
OBSERVED SOFT WOOD CUTTING BLOCKS IN USE AT FACILITY.
WALK IN FREEZER DOOR DOES NOT CLOSE. OBSERVED DEFROSTED FOOD BASKETS WITH CRACKS AND MISSING PIECES.
OBSERVED DROP BIN UNIT COVERS STORED ON FLOOR.
OBSERVED SOFT WOOD CUTTING BLOCKS IN USE AT FACILITY.
WALK IN FREEZER DOOR DOES NOT CLOSE. OBSERVED DEFROSTED FOOD BASKETS WITH CRACKS AND MISSING PIECES.
OBSERVED DROP BIN UNIT COVERS STORED ON FLOOR.
OBSERVED SOFT WOOD CUTTING BLOCKS IN USE AT FACILITY.
WALK IN FREEZER DOOR DOES NOT CLOSE. OBSERVED DEFROSTED FOOD BASKETS WITH CRACKS AND MISSING PIECES.
OBSERVED DROP BIN UNIT COVERS STORED ON FLOOR.
OBSERVED SOFT WOOD CUTTING BLOCKS IN USE AT FACILITY.
WALK IN FREEZER DOOR DOES NOT CLOSE. OBSERVED DEFROSTED FOOD BASKETS WITH CRACKS AND MISSING PIECES.
OBSERVED DROP BIN UNIT COVERS STORED ON FLOOR.
OBSERVED SOFT WOOD CUTTING BLOCKS IN USE AT FACILITY.
WALK IN FREEZER DOOR DOES NOT CLOSE. OBSERVED DEFROSTED FOOD BASKETS WITH CRACKS AND MISSING PIECES.
OBSERVED DROP BIN UNIT COVERS STORED ON FLOOR.
OBSERVED SOFT WOOD CUTTING BLOCKS IN USE AT FACILITY.
WALK IN FREEZER DOOR DOES NOT CLOSE. OBSERVED DEFROSTED FOOD BASKETS WITH CRACKS AND MISSING PIECES.
OBSERVED DROP BIN UNIT COVERS STORED ON FLOOR.
OBSERVED SOFT WOOD CUTTING BLOCKS IN USE AT FACILITY.
WALK IN FREEZER DOOR DOES NOT CLOSE. OBSERVED DEFROSTED FOOD BASKETS WITH CRACKS AND MISSING PIECES.
OBSERVED DROP BIN UNIT COVERS STORED ON FLOOR.
OBSERVED SOFT WOOD CUTTING BLOCKS IN USE AT FACILITY.
WALK IN FREEZER DOOR DOES NOT CLOSE. OBSERVED DEFROSTED FOOD BASKETS WITH CRACKS AND MISSING PIECES.
OBSERVED DROP BIN UNIT COVERS STORED ON FLOOR.
OBSERVED SOFT WOOD CUTTING BLOCKS IN USE AT FACILITY.
WALK IN FREEZER DOOR DOES NOT CLOSE. OBSERVED DEFROSTED FOOD BASKETS WITH CRACKS AND MISSING PIECES.
OBSERVED DROP BIN UNIT COVERS STORED ON FLOOR.
OBSERVED SOFT WOOD CUTTING BLOCKS IN USE AT FACILITY.
WALK IN FREEZER DOOR DOES NOT CLOSE. OBSERVED DEFROSTED FOOD BASKETS WITH CRACKS AND MISSING PIECES.
OBSERVED DROP BIN UNIT COVERS STORED ON FLOOR.
OBSERVED SOFT WOOD CUTTING BLOCKS IN USE AT FACILITY.
WALK IN FREEZER DOOR DOES NOT CLOSE. OBSERVED DEFROSTED FOOD BASKETS WITH CRACKS AND MISSING PIECES.
OBSERVED DROP BIN UNIT COVERS STORED ON FLOOR.
OBSERVED SOFT WOOD CUTTING BLOCKS IN USE AT FACILITY.
WALK IN FREEZER DOOR DOES NOT CLOSE. OBSERVED DEFROSTED FOOD BASKETS WITH CRACKS AND MISSING PIECES.
OBSERVED DROP BIN UNIT COVERS STORED ON FLOOR.
OBSERVED SOFT WOOD CUTTING BLOCKS IN USE AT FACILITY.
WALK IN FREEZER DOOR DOES NOT CLOSE. OBSERVED DEFROSTED FOOD BASKETS WITH CRACKS AND MISSING PIECES.
OBSERVED DROP BIN UNIT COVERS STORED ON FLOOR.
OBSERVED SOFT WOOD CUTTING BLOCKS IN USE AT FACILITY.
WALK IN FREEZER DOOR DOES NOT CLOSE. OBSERVED DEFROSTED FOOD BASKETS WITH CRACKS AND MISSING PIECES.
OBSERVED DROP BIN UNIT COVERS STORED ON FLOOR.
OBSERVED SOFT WOOD CUTTING BLOCKS IN USE AT FACILITY.
WALK IN FREEZER DOOR DOES NOT CLOSE. OBSERVED DEFROSTED FOOD BASKETS WITH CRACKS AND MISSING PIECES.
OBSERVED DROP BIN UNIT COVERS STORED ON FLOOR.
OBSERVED SOFT WOOD CUTTING BLOCKS IN USE AT FACILITY.
WALK IN FREEZER DOOR DOES NOT CLOSE. OBSERVED DEFROSTED FOOD BASKETS WITH CRACKS AND MISSING PIECES.
OBSERVED DROP BIN UNIT COVERS STORED ON FLOOR.
OBSERVED SOFT WOOD CUTTING BLOCKS IN USE AT FACILITY.
WALK IN FREEZER DOOR DOES NOT CLOSE. OBSERVED DEFROSTED FOOD BASKETS WITH CRACKS AND MISSING PIECES.
OBSERVED DROP BIN UNIT COVERS STORED ON FLOOR.
OBSERVED SOFT WOOD CUTTING BLOCKS IN USE AT FACILITY.
WALK IN FREEZER DOOR DOES NOT CLOSE. OBSERVED DEFROSTED FOOD BASKETS WITH CRACKS AND MISSING PIECES.
OBSERVED DROP BIN UNIT COVERS STORED ON FLOOR.
OBSERVED SOFT WOOD CUTTING BLOCKS IN USE AT FACILITY.
WALK IN FREEZER DOOR DOES NOT CLOSE. OBSERVED DEFROSTED FOOD BASKETS WITH CRACKS AND MISSING PIECES.
OBSERVED DROP BIN UNIT COVERS STORED ON FLOOR.
OBSERVED SOFT WOOD CUTTING BLOCKS IN USE AT FACILITY.
WALK IN FREEZER DOOR DOES NOT CLOSE. OBSERVED DEFROSTED FOOD BASKETS WITH CRACKS AND MISSING PIECES.
OBSERVED DROP BIN UNIT COVERS STORED ON FLOOR.
OBSERVED SOFT WOOD CUTTING BLOCKS IN USE AT FACILITY.
WALK IN FREEZER DOOR DOES NOT CLOSE. OBSERVED DEFROSTED FOOD BASKETS WITH CRACKS AND MISSING PIECES.
OBSERVED DROP BIN UNIT COVERS STORED ON FLOOR.
OBSERVED SOFT WOOD CUTTING BLOCKS IN USE AT FACILITY.
WALK IN FREEZER DOOR DOES NOT CLOSE. OBSERVED DEFROSTED FOOD BASKETS WITH CRACKS AND MISSING PIECES.
OBSERVED DROP BIN UNIT COVERS STORED ON FLOOR.
OBSERVED SOFT WOOD CUTTING BLOCKS IN USE AT FACILITY.
WALK IN FREEZER DOOR DOES NOT CLOSE. OBSERVED DEFROSTED FOOD BASKETS WITH CRACKS AND MISSING PIECES.
OBSERVED DROP BIN UNIT COVERS STORED ON FLOOR.
OBSERVED SOFT WOOD CUTTING BLOCKS IN USE AT FACILITY.
WALK IN FREEZER DOOR DOES NOT CLOSE.
OBSERVED EMPLOYEE USE OINTMENT ON COOK LINE AND RETURN TO FOOD PREPARATION WITHOUT HAND WASH.
OBSERVED KITCHEN STAFF WIPE HANDS ON APRON IN BETWEEN TASKS AND RETURN TO WORK. OBSERVED EMPLOYEE USE OINTMENT ON COOK LINE AND RETURN TO FOOD PREPARATION WITHOUT HAND WASH.
OBSERVED KITCHEN STAFF WIPE HANDS ON APRON IN BETWEEN TASKS AND RETURN TO WORK. OBSERVED EMPLOYEE USE OINTMENT ON COOK LINE AND RETURN TO FOOD PREPARATION WITHOUT HAND WASH.
OBSERVED KITCHEN STAFF WIPE HANDS ON APRON IN BETWEEN TASKS AND RETURN TO WORK. OBSERVED EMPLOYEE USE OINTMENT ON COOK LINE AND RETURN TO FOOD PREPARATION WITHOUT HAND WASH.
OBSERVED KITCHEN STAFF WIPE HANDS ON APRON IN BETWEEN TASKS AND RETURN TO WORK. OBSERVED EMPLOYEE USE OINTMENT ON COOK LINE AND RETURN TO FOOD PREPARATION WITHOUT HAND WASH.
OBSERVED KITCHEN STAFF WIPE HANDS ON APRON IN BETWEEN TASKS AND RETURN TO WORK. OBSERVED EMPLOYEE USE OINTMENT ON COOK LINE AND RETURN TO FOOD PREPARATION WITHOUT HAND WASH.
OBSERVED KITCHEN STAFF WIPE HANDS ON APRON IN BETWEEN TASKS AND RETURN TO WORK. OBSERVED EMPLOYEE USE OINTMENT ON COOK LINE AND RETURN TO FOOD PREPARATION WITHOUT HAND WASH.
OBSERVED KITCHEN STAFF WIPE HANDS ON APRON IN BETWEEN TASKS AND RETURN TO WORK. OBSERVED EMPLOYEE USE OINTMENT ON COOK LINE AND RETURN TO FOOD PREPARATION WITHOUT HAND WASH.
OBSERVED KITCHEN STAFF WIPE HANDS ON APRON IN BETWEEN TASKS AND RETURN TO WORK. OBSERVED EMPLOYEE USE OINTMENT ON COOK LINE AND RETURN TO FOOD PREPARATION WITHOUT HAND WASH.
OBSERVED KITCHEN STAFF WIPE HANDS ON APRON IN BETWEEN TASKS AND RETURN TO WORK. OBSERVED EMPLOYEE USE OINTMENT ON COOK LINE AND RETURN TO FOOD PREPARATION WITHOUT HAND WASH.
OBSERVED KITCHEN STAFF WIPE HANDS ON APRON IN BETWEEN TASKS AND RETURN TO WORK. OBSERVED EMPLOYEE USE OINTMENT ON COOK LINE AND RETURN TO FOOD PREPARATION WITHOUT HAND WASH.
OBSERVED KITCHEN STAFF WIPE HANDS ON APRON IN BETWEEN TASKS AND RETURN TO WORK. OBSERVED EMPLOYEE USE OINTMENT ON COOK LINE AND RETURN TO FOOD PREPARATION WITHOUT HAND WASH.
OBSERVED KITCHEN STAFF WIPE HANDS ON APRON IN BETWEEN TASKS AND RETURN TO WORK. OBSERVED EMPLOYEE USE OINTMENT ON COOK LINE AND RETURN TO FOOD PREPARATION WITHOUT HAND WASH.
OBSERVED KITCHEN STAFF WIPE HANDS ON APRON IN BETWEEN TASKS AND RETURN TO WORK. OBSERVED EMPLOYEE USE OINTMENT ON COOK LINE AND RETURN TO FOOD PREPARATION WITHOUT HAND WASH.
OBSERVED KITCHEN STAFF WIPE HANDS ON APRON IN BETWEEN TASKS AND RETURN TO WORK. OBSERVED EMPLOYEE USE OINTMENT ON COOK LINE AND RETURN TO FOOD PREPARATION WITHOUT HAND WASH.
OBSERVED KITCHEN STAFF WIPE HANDS ON APRON IN BETWEEN TASKS AND RETURN TO WORK. OBSERVED EMPLOYEE USE OINTMENT ON COOK LINE AND RETURN TO FOOD PREPARATION WITHOUT HAND WASH.
OBSERVED KITCHEN STAFF WIPE HANDS ON APRON IN BETWEEN TASKS AND RETURN TO WORK. OBSERVED EMPLOYEE USE OINTMENT ON COOK LINE AND RETURN TO FOOD PREPARATION WITHOUT HAND WASH.
OBSERVED KITCHEN STAFF WIPE HANDS ON APRON IN BETWEEN TASKS AND RETURN TO WORK. OBSERVED EMPLOYEE USE OINTMENT ON COOK LINE AND RETURN TO FOOD PREPARATION WITHOUT HAND WASH.
OBSERVED KITCHEN STAFF WIPE HANDS ON APRON IN BETWEEN TASKS AND RETURN TO WORK. OBSERVED EMPLOYEE USE OINTMENT ON COOK LINE AND RETURN TO FOOD PREPARATION WITHOUT HAND WASH.
OBSERVED KITCHEN STAFF WIPE HANDS ON APRON IN BETWEEN TASKS AND RETURN TO WORK. OBSERVED EMPLOYEE USE OINTMENT ON COOK LINE AND RETURN TO FOOD PREPARATION WITHOUT HAND WASH.
OBSERVED KITCHEN STAFF WIPE HANDS ON APRON IN BETWEEN TASKS AND RETURN TO WORK. OBSERVED EMPLOYEE USE OINTMENT ON COOK LINE AND RETURN TO FOOD PREPARATION WITHOUT HAND WASH.
OBSERVED KITCHEN STAFF WIPE HANDS ON APRON IN BETWEEN TASKS AND RETURN TO WORK. OBSERVED EMPLOYEE USE OINTMENT ON COOK LINE AND RETURN TO FOOD PREPARATION WITHOUT HAND WASH.
OBSERVED KITCHEN STAFF WIPE HANDS ON APRON IN BETWEEN TASKS AND RETURN TO WORK. OBSERVED EMPLOYEE USE OINTMENT ON COOK LINE AND RETURN TO FOOD PREPARATION WITHOUT HAND WASH.
OBSERVED KITCHEN STAFF WIPE HANDS ON APRON IN BETWEEN TASKS AND RETURN TO WORK. OBSERVED EMPLOYEE USE OINTMENT ON COOK LINE AND RETURN TO FOOD PREPARATION WITHOUT HAND WASH.
OBSERVED KITCHEN STAFF WIPE HANDS ON APRON IN BETWEEN TASKS AND RETURN TO WORK. OBSERVED EMPLOYEE USE OINTMENT ON COOK LINE AND RETURN TO FOOD PREPARATION WITHOUT HAND WASH.
OBSERVED KITCHEN STAFF WIPE HANDS ON APRON IN BETWEEN TASKS AND RETURN TO WORK. OBSERVED EMPLOYEE USE OINTMENT ON COOK LINE AND RETURN TO FOOD PREPARATION WITHOUT HAND WASH.
OBSERVED KITCHEN STAFF WIPE HANDS ON APRON IN BETWEEN TASKS AND RETURN TO WORK. OBSERVED EMPLOYEE USE OINTMENT ON COOK LINE AND RETURN TO FOOD PREPARATION WITHOUT HAND WASH.
OBSERVED KITCHEN STAFF WIPE HANDS ON APRON IN BETWEEN TASKS AND RETURN TO WORK. OBSERVED EMPLOYEE USE OINTMENT ON COOK LINE AND RETURN TO FOOD PREPARATION WITHOUT HAND WASH.
OBSERVED KITCHEN STAFF WIPE HANDS ON APRON IN BETWEEN TASKS AND RETURN TO WORK. OBSERVED EMPLOYEE USE OINTMENT ON COOK LINE AND RETURN TO FOOD PREPARATION WITHOUT HAND WASH.
OBSERVED KITCHEN STAFF WIPE HANDS ON APRON IN BETWEEN TASKS AND RETURN TO WORK. OBSERVED EMPLOYEE USE OINTMENT ON COOK LINE AND RETURN TO FOOD PREPARATION WITHOUT HAND WASH.
OBSERVED KITCHEN STAFF WIPE HANDS ON APRON IN BETWEEN TASKS AND RETURN TO WORK. OBSERVED EMPLOYEE USE OINTMENT ON COOK LINE AND RETURN TO FOOD PREPARATION WITHOUT HAND WASH.
OBSERVED KITCHEN STAFF WIPE HANDS ON APRON IN BETWEEN TASKS AND RETURN TO WORK. OBSERVED EMPLOYEE USE OINTMENT ON COOK LINE AND RETURN TO FOOD PREPARATION WITHOUT HAND WASH.
OBSERVED KITCHEN STAFF WIPE HANDS ON APRON IN BETWEEN TASKS AND RETURN TO WORK. OBSERVED EMPLOYEE USE OINTMENT ON COOK LINE AND RETURN TO FOOD PREPARATION WITHOUT HAND WASH.
OBSERVED KITCHEN STAFF WIPE HANDS ON APRON IN BETWEEN TASKS AND RETURN TO WORK. OBSERVED EMPLOYEE USE OINTMENT ON COOK LINE AND RETURN TO FOOD PREPARATION WITHOUT HAND WASH.
OBSERVED KITCHEN STAFF WIPE HANDS ON APRON IN BETWEEN TASKS AND RETURN TO WORK. OBSERVED EMPLOYEE USE OINTMENT ON COOK LINE AND RETURN TO FOOD PREPARATION WITHOUT HAND WASH.
OBSERVED KITCHEN STAFF WIPE HANDS ON APRON IN BETWEEN TASKS AND RETURN TO WORK. OBSERVED EMPLOYEE USE OINTMENT ON COOK LINE AND RETURN TO FOOD PREPARATION WITHOUT HAND WASH.
OBSERVED KITCHEN STAFF WIPE HANDS ON APRON IN BETWEEN TASKS AND RETURN TO WORK. OBSERVED EMPLOYEE USE OINTMENT ON COOK LINE AND RETURN TO FOOD PREPARATION WITHOUT HAND WASH.
OBSERVED KITCHEN STAFF WIPE HANDS ON APRON IN BETWEEN TASKS AND RETURN TO WORK. OBSERVED EMPLOYEE USE OINTMENT ON COOK LINE AND RETURN TO FOOD PREPARATION WITHOUT HAND WASH.
OBSERVED KITCHEN STAFF WIPE HANDS ON APRON IN BETWEEN TASKS AND RETURN TO WORK. OBSERVED EMPLOYEE USE OINTMENT ON COOK LINE AND RETURN TO FOOD PREPARATION WITHOUT HAND WASH.
OBSERVED KITCHEN STAFF WIPE HANDS ON APRON IN BETWEEN TASKS AND RETURN TO WORK.
OBSERVED FOODS IN WALK IN STACKED ON TOP OF EACH OTHER (VEGETABLES, RAWS, READY TO EAT) WITHOUT COVERS.
OBSERVED READY TO EAT STORED NEXT TO AND BELOW RAWS.
OBSERVED OPEN AND NEW SACKS OF BULK PRODUCTS STORED ON FLOOR, KEEP OPENED SACKS OF PRODUCTS IN APPROVED FOOD GRADE CONTAINERS AND ALL FOODS AT LEAST 6" OFF GROUND. OBSERVED FOODS IN WALK IN STACKED ON TOP OF EACH OTHER (VEGETABLES, RAWS, READY TO EAT) WITHOUT COVERS.
OBSERVED READY TO EAT STORED NEXT TO AND BELOW RAWS.
OBSERVED OPEN AND NEW SACKS OF BULK PRODUCTS STORED ON FLOOR, KEEP OPENED SACKS OF PRODUCTS IN APPROVED FOOD GRADE CONTAINERS AND ALL FOODS AT LEAST 6" OFF GROUND. OBSERVED FOODS IN WALK IN STACKED ON TOP OF EACH OTHER (VEGETABLES, RAWS, READY TO EAT) WITHOUT COVERS.
OBSERVED READY TO EAT STORED NEXT TO AND BELOW RAWS.
OBSERVED OPEN AND NEW SACKS OF BULK PRODUCTS STORED ON FLOOR, KEEP OPENED SACKS OF PRODUCTS IN APPROVED FOOD GRADE CONTAINERS AND ALL FOODS AT LEAST 6" OFF GROUND. OBSERVED FOODS IN WALK IN STACKED ON TOP OF EACH OTHER (VEGETABLES, RAWS, READY TO EAT) WITHOUT COVERS.
OBSERVED READY TO EAT STORED NEXT TO AND BELOW RAWS.
OBSERVED OPEN AND NEW SACKS OF BULK PRODUCTS STORED ON FLOOR, KEEP OPENED SACKS OF PRODUCTS IN APPROVED FOOD GRADE CONTAINERS AND ALL FOODS AT LEAST 6" OFF GROUND. OBSERVED FOODS IN WALK IN STACKED ON TOP OF EACH OTHER (VEGETABLES, RAWS, READY TO EAT) WITHOUT COVERS.
OBSERVED READY TO EAT STORED NEXT TO AND BELOW RAWS.
OBSERVED OPEN AND NEW SACKS OF BULK PRODUCTS STORED ON FLOOR, KEEP OPENED SACKS OF PRODUCTS IN APPROVED FOOD GRADE CONTAINERS AND ALL FOODS AT LEAST 6" OFF GROUND. OBSERVED FOODS IN WALK IN STACKED ON TOP OF EACH OTHER (VEGETABLES, RAWS, READY TO EAT) WITHOUT COVERS.
OBSERVED READY TO EAT STORED NEXT TO AND BELOW RAWS.
OBSERVED OPEN AND NEW SACKS OF BULK PRODUCTS STORED ON FLOOR, KEEP OPENED SACKS OF PRODUCTS IN APPROVED FOOD GRADE CONTAINERS AND ALL FOODS AT LEAST 6" OFF GROUND. OBSERVED FOODS IN WALK IN STACKED ON TOP OF EACH OTHER (VEGETABLES, RAWS, READY TO EAT) WITHOUT COVERS.
OBSERVED READY TO EAT STORED NEXT TO AND BELOW RAWS.
OBSERVED OPEN AND NEW SACKS OF BULK PRODUCTS STORED ON FLOOR, KEEP OPENED SACKS OF PRODUCTS IN APPROVED FOOD GRADE CONTAINERS AND ALL FOODS AT LEAST 6" OFF GROUND. OBSERVED FOODS IN WALK IN STACKED ON TOP OF EACH OTHER (VEGETABLES, RAWS, READY TO EAT) WITHOUT COVERS.
OBSERVED READY TO EAT STORED NEXT TO AND BELOW RAWS.
OBSERVED OPEN AND NEW SACKS OF BULK PRODUCTS STORED ON FLOOR, KEEP OPENED SACKS OF PRODUCTS IN APPROVED FOOD GRADE CONTAINERS AND ALL FOODS AT LEAST 6" OFF GROUND. OBSERVED FOODS IN WALK IN STACKED ON TOP OF EACH OTHER (VEGETABLES, RAWS, READY TO EAT) WITHOUT COVERS.
OBSERVED READY TO EAT STORED NEXT TO AND BELOW RAWS.
OBSERVED OPEN AND NEW SACKS OF BULK PRODUCTS STORED ON FLOOR, KEEP OPENED SACKS OF PRODUCTS IN APPROVED FOOD GRADE CONTAINERS AND ALL FOODS AT LEAST 6" OFF GROUND. OBSERVED FOODS IN WALK IN STACKED ON TOP OF EACH OTHER (VEGETABLES, RAWS, READY TO EAT) WITHOUT COVERS.
OBSERVED READY TO EAT STORED NEXT TO AND BELOW RAWS.
OBSERVED OPEN AND NEW SACKS OF BULK PRODUCTS STORED ON FLOOR, KEEP OPENED SACKS OF PRODUCTS IN APPROVED FOOD GRADE CONTAINERS AND ALL FOODS AT LEAST 6" OFF GROUND. OBSERVED FOODS IN WALK IN STACKED ON TOP OF EACH OTHER (VEGETABLES, RAWS, READY TO EAT) WITHOUT COVERS.
OBSERVED READY TO EAT STORED NEXT TO AND BELOW RAWS.
OBSERVED OPEN AND NEW SACKS OF BULK PRODUCTS STORED ON FLOOR, KEEP OPENED SACKS OF PRODUCTS IN APPROVED FOOD GRADE CONTAINERS AND ALL FOODS AT LEAST 6" OFF GROUND. OBSERVED FOODS IN WALK IN STACKED ON TOP OF EACH OTHER (VEGETABLES, RAWS, READY TO EAT) WITHOUT COVERS.
OBSERVED READY TO EAT STORED NEXT TO AND BELOW RAWS.
OBSERVED OPEN AND NEW SACKS OF BULK PRODUCTS STORED ON FLOOR, KEEP OPENED SACKS OF PRODUCTS IN APPROVED FOOD GRADE CONTAINERS AND ALL FOODS AT LEAST 6" OFF GROUND. OBSERVED FOODS IN WALK IN STACKED ON TOP OF EACH OTHER (VEGETABLES, RAWS, READY TO EAT) WITHOUT COVERS.
OBSERVED READY TO EAT STORED NEXT TO AND BELOW RAWS.
OBSERVED OPEN AND NEW SACKS OF BULK PRODUCTS STORED ON FLOOR, KEEP OPENED SACKS OF PRODUCTS IN APPROVED FOOD GRADE CONTAINERS AND ALL FOODS AT LEAST 6" OFF GROUND. OBSERVED FOODS IN WALK IN STACKED ON TOP OF EACH OTHER (VEGETABLES, RAWS, READY TO EAT) WITHOUT COVERS.
OBSERVED READY TO EAT STORED NEXT TO AND BELOW RAWS.
OBSERVED OPEN AND NEW SACKS OF BULK PRODUCTS STORED ON FLOOR, KEEP OPENED SACKS OF PRODUCTS IN APPROVED FOOD GRADE CONTAINERS AND ALL FOODS AT LEAST 6" OFF GROUND. OBSERVED FOODS IN WALK IN STACKED ON TOP OF EACH OTHER (VEGETABLES, RAWS, READY TO EAT) WITHOUT COVERS.
OBSERVED READY TO EAT STORED NEXT TO AND BELOW RAWS.
OBSERVED OPEN AND NEW SACKS OF BULK PRODUCTS STORED ON FLOOR, KEEP OPENED SACKS OF PRODUCTS IN APPROVED FOOD GRADE CONTAINERS AND ALL FOODS AT LEAST 6" OFF GROUND. OBSERVED FOODS IN WALK IN STACKED ON TOP OF EACH OTHER (VEGETABLES, RAWS, READY TO EAT) WITHOUT COVERS.
OBSERVED READY TO EAT STORED NEXT TO AND BELOW RAWS.
OBSERVED OPEN AND NEW SACKS OF BULK PRODUCTS STORED ON FLOOR, KEEP OPENED SACKS OF PRODUCTS IN APPROVED FOOD GRADE CONTAINERS AND ALL FOODS AT LEAST 6" OFF GROUND. OBSERVED FOODS IN WALK IN STACKED ON TOP OF EACH OTHER (VEGETABLES, RAWS, READY TO EAT) WITHOUT COVERS.
OBSERVED READY TO EAT STORED NEXT TO AND BELOW RAWS.
OBSERVED OPEN AND NEW SACKS OF BULK PRODUCTS STORED ON FLOOR, KEEP OPENED SACKS OF PRODUCTS IN APPROVED FOOD GRADE CONTAINERS AND ALL FOODS AT LEAST 6" OFF GROUND. OBSERVED FOODS IN WALK IN STACKED ON TOP OF EACH OTHER (VEGETABLES, RAWS, READY TO EAT) WITHOUT COVERS.
OBSERVED READY TO EAT STORED NEXT TO AND BELOW RAWS.
OBSERVED OPEN AND NEW SACKS OF BULK PRODUCTS STORED ON FLOOR, KEEP OPENED SACKS OF PRODUCTS IN APPROVED FOOD GRADE CONTAINERS AND ALL FOODS AT LEAST 6" OFF GROUND. OBSERVED FOODS IN WALK IN STACKED ON TOP OF EACH OTHER (VEGETABLES, RAWS, READY TO EAT) WITHOUT COVERS.
OBSERVED READY TO EAT STORED NEXT TO AND BELOW RAWS.
OBSERVED OPEN AND NEW SACKS OF BULK PRODUCTS STORED ON FLOOR, KEEP OPENED SACKS OF PRODUCTS IN APPROVED FOOD GRADE CONTAINERS AND ALL FOODS AT LEAST 6" OFF GROUND. OBSERVED FOODS IN WALK IN STACKED ON TOP OF EACH OTHER (VEGETABLES, RAWS, READY TO EAT) WITHOUT COVERS.
OBSERVED READY TO EAT STORED NEXT TO AND BELOW RAWS.
OBSERVED OPEN AND NEW SACKS OF BULK PRODUCTS STORED ON FLOOR, KEEP OPENED SACKS OF PRODUCTS IN APPROVED FOOD GRADE CONTAINERS AND ALL FOODS AT LEAST 6" OFF GROUND. OBSERVED FOODS IN WALK IN STACKED ON TOP OF EACH OTHER (VEGETABLES, RAWS, READY TO EAT) WITHOUT COVERS.
OBSERVED READY TO EAT STORED NEXT TO AND BELOW RAWS.
OBSERVED OPEN AND NEW SACKS OF BULK PRODUCTS STORED ON FLOOR, KEEP OPENED SACKS OF PRODUCTS IN APPROVED FOOD GRADE CONTAINERS AND ALL FOODS AT LEAST 6" OFF GROUND. OBSERVED FOODS IN WALK IN STACKED ON TOP OF EACH OTHER (VEGETABLES, RAWS, READY TO EAT) WITHOUT COVERS.
OBSERVED READY TO EAT STORED NEXT TO AND BELOW RAWS.
OBSERVED OPEN AND NEW SACKS OF BULK PRODUCTS STORED ON FLOOR, KEEP OPENED SACKS OF PRODUCTS IN APPROVED FOOD GRADE CONTAINERS AND ALL FOODS AT LEAST 6" OFF GROUND. OBSERVED FOODS IN WALK IN STACKED ON TOP OF EACH OTHER (VEGETABLES, RAWS, READY TO EAT) WITHOUT COVERS.
OBSERVED READY TO EAT STORED NEXT TO AND BELOW RAWS.
OBSERVED OPEN AND NEW SACKS OF BULK PRODUCTS STORED ON FLOOR, KEEP OPENED SACKS OF PRODUCTS IN APPROVED FOOD GRADE CONTAINERS AND ALL FOODS AT LEAST 6" OFF GROUND. OBSERVED FOODS IN WALK IN STACKED ON TOP OF EACH OTHER (VEGETABLES, RAWS, READY TO EAT) WITHOUT COVERS.
OBSERVED READY TO EAT STORED NEXT TO AND BELOW RAWS.
OBSERVED OPEN AND NEW SACKS OF BULK PRODUCTS STORED ON FLOOR, KEEP OPENED SACKS OF PRODUCTS IN APPROVED FOOD GRADE CONTAINERS AND ALL FOODS AT LEAST 6" OFF GROUND. OBSERVED FOODS IN WALK IN STACKED ON TOP OF EACH OTHER (VEGETABLES, RAWS, READY TO EAT) WITHOUT COVERS.
OBSERVED READY TO EAT STORED NEXT TO AND BELOW RAWS.
OBSERVED OPEN AND NEW SACKS OF BULK PRODUCTS STORED ON FLOOR, KEEP OPENED SACKS OF PRODUCTS IN APPROVED FOOD GRADE CONTAINERS AND ALL FOODS AT LEAST 6" OFF GROUND. OBSERVED FOODS IN WALK IN STACKED ON TOP OF EACH OTHER (VEGETABLES, RAWS, READY TO EAT) WITHOUT COVERS.
OBSERVED READY TO EAT STORED NEXT TO AND BELOW RAWS.
OBSERVED OPEN AND NEW SACKS OF BULK PRODUCTS STORED ON FLOOR, KEEP OPENED SACKS OF PRODUCTS IN APPROVED FOOD GRADE CONTAINERS AND ALL FOODS AT LEAST 6" OFF GROUND. OBSERVED FOODS IN WALK IN STACKED ON TOP OF EACH OTHER (VEGETABLES, RAWS, READY TO EAT) WITHOUT COVERS.
OBSERVED READY TO EAT STORED NEXT TO AND BELOW RAWS.
OBSERVED OPEN AND NEW SACKS OF BULK PRODUCTS STORED ON FLOOR, KEEP OPENED SACKS OF PRODUCTS IN APPROVED FOOD GRADE CONTAINERS AND ALL FOODS AT LEAST 6" OFF GROUND. OBSERVED FOODS IN WALK IN STACKED ON TOP OF EACH OTHER (VEGETABLES, RAWS, READY TO EAT) WITHOUT COVERS.
OBSERVED READY TO EAT STORED NEXT TO AND BELOW RAWS.
OBSERVED OPEN AND NEW SACKS OF BULK PRODUCTS STORED ON FLOOR, KEEP OPENED SACKS OF PRODUCTS IN APPROVED FOOD GRADE CONTAINERS AND ALL FOODS AT LEAST 6" OFF GROUND. OBSERVED FOODS IN WALK IN STACKED ON TOP OF EACH OTHER (VEGETABLES, RAWS, READY TO EAT) WITHOUT COVERS.
OBSERVED READY TO EAT STORED NEXT TO AND BELOW RAWS.
OBSERVED OPEN AND NEW SACKS OF BULK PRODUCTS STORED ON FLOOR, KEEP OPENED SACKS OF PRODUCTS IN APPROVED FOOD GRADE CONTAINERS AND ALL FOODS AT LEAST 6" OFF GROUND. OBSERVED FOODS IN WALK IN STACKED ON TOP OF EACH OTHER (VEGETABLES, RAWS, READY TO EAT) WITHOUT COVERS.
OBSERVED READY TO EAT STORED NEXT TO AND BELOW RAWS.
OBSERVED OPEN AND NEW SACKS OF BULK PRODUCTS STORED ON FLOOR, KEEP OPENED SACKS OF PRODUCTS IN APPROVED FOOD GRADE CONTAINERS AND ALL FOODS AT LEAST 6" OFF GROUND. OBSERVED FOODS IN WALK IN STACKED ON TOP OF EACH OTHER (VEGETABLES, RAWS, READY TO EAT) WITHOUT COVERS.
OBSERVED READY TO EAT STORED NEXT TO AND BELOW RAWS.
OBSERVED OPEN AND NEW SACKS OF BULK PRODUCTS STORED ON FLOOR, KEEP OPENED SACKS OF PRODUCTS IN APPROVED FOOD GRADE CONTAINERS AND ALL FOODS AT LEAST 6" OFF GROUND. OBSERVED FOODS IN WALK IN STACKED ON TOP OF EACH OTHER (VEGETABLES, RAWS, READY TO EAT) WITHOUT COVERS.
OBSERVED READY TO EAT STORED NEXT TO AND BELOW RAWS.
OBSERVED OPEN AND NEW SACKS OF BULK PRODUCTS STORED ON FLOOR, KEEP OPENED SACKS OF PRODUCTS IN APPROVED FOOD GRADE CONTAINERS AND ALL FOODS AT LEAST 6" OFF GROUND. OBSERVED FOODS IN WALK IN STACKED ON TOP OF EACH OTHER (VEGETABLES, RAWS, READY TO EAT) WITHOUT COVERS.
OBSERVED READY TO EAT STORED NEXT TO AND BELOW RAWS.
OBSERVED OPEN AND NEW SACKS OF BULK PRODUCTS STORED ON FLOOR, KEEP OPENED SACKS OF PRODUCTS IN APPROVED FOOD GRADE CONTAINERS AND ALL FOODS AT LEAST 6" OFF GROUND. OBSERVED FOODS IN WALK IN STACKED ON TOP OF EACH OTHER (VEGETABLES, RAWS, READY TO EAT) WITHOUT COVERS.
OBSERVED READY TO EAT STORED NEXT TO AND BELOW RAWS.
OBSERVED OPEN AND NEW SACKS OF BULK PRODUCTS STORED ON FLOOR, KEEP OPENED SACKS OF PRODUCTS IN APPROVED FOOD GRADE CONTAINERS AND ALL FOODS AT LEAST 6" OFF GROUND. OBSERVED FOODS IN WALK IN STACKED ON TOP OF EACH OTHER (VEGETABLES, RAWS, READY TO EAT) WITHOUT COVERS.
OBSERVED READY TO EAT STORED NEXT TO AND BELOW RAWS.
OBSERVED OPEN AND NEW SACKS OF BULK PRODUCTS STORED ON FLOOR, KEEP OPENED SACKS OF PRODUCTS IN APPROVED FOOD GRADE CONTAINERS AND ALL FOODS AT LEAST 6" OFF GROUND. OBSERVED FOODS IN WALK IN STACKED ON TOP OF EACH OTHER (VEGETABLES, RAWS, READY TO EAT) WITHOUT COVERS.
OBSERVED READY TO EAT STORED NEXT TO AND BELOW RAWS.
OBSERVED OPEN AND NEW SACKS OF BULK PRODUCTS STORED ON FLOOR, KEEP OPENED SACKS OF PRODUCTS IN APPROVED FOOD GRADE CONTAINERS AND ALL FOODS AT LEAST 6" OFF GROUND. OBSERVED FOODS IN WALK IN STACKED ON TOP OF EACH OTHER (VEGETABLES, RAWS, READY TO EAT) WITHOUT COVERS.
OBSERVED READY TO EAT STORED NEXT TO AND BELOW RAWS.
OBSERVED OPEN AND NEW SACKS OF BULK PRODUCTS STORED ON FLOOR, KEEP OPENED SACKS OF PRODUCTS IN APPROVED FOOD GRADE CONTAINERS AND ALL FOODS AT LEAST 6" OFF GROUND. OBSERVED FOODS IN WALK IN STACKED ON TOP OF EACH OTHER (VEGETABLES, RAWS, READY TO EAT) WITHOUT COVERS.
OBSERVED READY TO EAT STORED NEXT TO AND BELOW RAWS.
OBSERVED OPEN AND NEW SACKS OF BULK PRODUCTS STORED ON FLOOR, KEEP OPENED SACKS OF PRODUCTS IN APPROVED FOOD GRADE CONTAINERS AND ALL FOODS AT LEAST 6" OFF GROUND. OBSERVED FOODS IN WALK IN STACKED ON TOP OF EACH OTHER (VEGETABLES, RAWS, READY TO EAT) WITHOUT COVERS.
OBSERVED READY TO EAT STORED NEXT TO AND BELOW RAWS.
OBSERVED OPEN AND NEW SACKS OF BULK PRODUCTS STORED ON FLOOR, KEEP OPENED SACKS OF PRODUCTS IN APPROVED FOOD GRADE CONTAINERS AND ALL FOODS AT LEAST 6" OFF GROUND.
OBSERVED HEAVY FOOD DEBRIS DUST, OIL BUILDUPS BENEATH KITCHEN COOK LINE SHELVES, RACKS, REFRIGERATOR RACKS AND COUNTER EQUIPMENT.
CEILING AREAS OF KITCHEN WITH DUST AND OIL ACCUMULATION. OBSERVED HEAVY FOOD DEBRIS DUST, OIL BUILDUPS BENEATH KITCHEN COOK LINE SHELVES, RACKS, REFRIGERATOR RACKS AND COUNTER EQUIPMENT.
CEILING AREAS OF KITCHEN WITH DUST AND OIL ACCUMULATION. OBSERVED HEAVY FOOD DEBRIS DUST, OIL BUILDUPS BENEATH KITCHEN COOK LINE SHELVES, RACKS, REFRIGERATOR RACKS AND COUNTER EQUIPMENT.
CEILING AREAS OF KITCHEN WITH DUST AND OIL ACCUMULATION. OBSERVED HEAVY FOOD DEBRIS DUST, OIL BUILDUPS BENEATH KITCHEN COOK LINE SHELVES, RACKS, REFRIGERATOR RACKS AND COUNTER EQUIPMENT.
CEILING AREAS OF KITCHEN WITH DUST AND OIL ACCUMULATION. OBSERVED HEAVY FOOD DEBRIS DUST, OIL BUILDUPS BENEATH KITCHEN COOK LINE SHELVES, RACKS, REFRIGERATOR RACKS AND COUNTER EQUIPMENT.
CEILING AREAS OF KITCHEN WITH DUST AND OIL ACCUMULATION. OBSERVED HEAVY FOOD DEBRIS DUST, OIL BUILDUPS BENEATH KITCHEN COOK LINE SHELVES, RACKS, REFRIGERATOR RACKS AND COUNTER EQUIPMENT.
CEILING AREAS OF KITCHEN WITH DUST AND OIL ACCUMULATION. OBSERVED HEAVY FOOD DEBRIS DUST, OIL BUILDUPS BENEATH KITCHEN COOK LINE SHELVES, RACKS, REFRIGERATOR RACKS AND COUNTER EQUIPMENT.
CEILING AREAS OF KITCHEN WITH DUST AND OIL ACCUMULATION. OBSERVED HEAVY FOOD DEBRIS DUST, OIL BUILDUPS BENEATH KITCHEN COOK LINE SHELVES, RACKS, REFRIGERATOR RACKS AND COUNTER EQUIPMENT.
CEILING AREAS OF KITCHEN WITH DUST AND OIL ACCUMULATION. OBSERVED HEAVY FOOD DEBRIS DUST, OIL BUILDUPS BENEATH KITCHEN COOK LINE SHELVES, RACKS, REFRIGERATOR RACKS AND COUNTER EQUIPMENT.
CEILING AREAS OF KITCHEN WITH DUST AND OIL ACCUMULATION. OBSERVED HEAVY FOOD DEBRIS DUST, OIL BUILDUPS BENEATH KITCHEN COOK LINE SHELVES, RACKS, REFRIGERATOR RACKS AND COUNTER EQUIPMENT.
CEILING AREAS OF KITCHEN WITH DUST AND OIL ACCUMULATION. OBSERVED HEAVY FOOD DEBRIS DUST, OIL BUILDUPS BENEATH KITCHEN COOK LINE SHELVES, RACKS, REFRIGERATOR RACKS AND COUNTER EQUIPMENT.
CEILING AREAS OF KITCHEN WITH DUST AND OIL ACCUMULATION. OBSERVED HEAVY FOOD DEBRIS DUST, OIL BUILDUPS BENEATH KITCHEN COOK LINE SHELVES, RACKS, REFRIGERATOR RACKS AND COUNTER EQUIPMENT.
CEILING AREAS OF KITCHEN WITH DUST AND OIL ACCUMULATION. OBSERVED HEAVY FOOD DEBRIS DUST, OIL BUILDUPS BENEATH KITCHEN COOK LINE SHELVES, RACKS, REFRIGERATOR RACKS AND COUNTER EQUIPMENT.
CEILING AREAS OF KITCHEN WITH DUST AND OIL ACCUMULATION. OBSERVED HEAVY FOOD DEBRIS DUST, OIL BUILDUPS BENEATH KITCHEN COOK LINE SHELVES, RACKS, REFRIGERATOR RACKS AND COUNTER EQUIPMENT.
CEILING AREAS OF KITCHEN WITH DUST AND OIL ACCUMULATION. OBSERVED HEAVY FOOD DEBRIS DUST, OIL BUILDUPS BENEATH KITCHEN COOK LINE SHELVES, RACKS, REFRIGERATOR RACKS AND COUNTER EQUIPMENT.
CEILING AREAS OF KITCHEN WITH DUST AND OIL ACCUMULATION. OBSERVED HEAVY FOOD DEBRIS DUST, OIL BUILDUPS BENEATH KITCHEN COOK LINE SHELVES, RACKS, REFRIGERATOR RACKS AND COUNTER EQUIPMENT.
CEILING AREAS OF KITCHEN WITH DUST AND OIL ACCUMULATION. OBSERVED HEAVY FOOD DEBRIS DUST, OIL BUILDUPS BENEATH KITCHEN COOK LINE SHELVES, RACKS, REFRIGERATOR RACKS AND COUNTER EQUIPMENT.
CEILING AREAS OF KITCHEN WITH DUST AND OIL ACCUMULATION. OBSERVED HEAVY FOOD DEBRIS DUST, OIL BUILDUPS BENEATH KITCHEN COOK LINE SHELVES, RACKS, REFRIGERATOR RACKS AND COUNTER EQUIPMENT.
CEILING AREAS OF KITCHEN WITH DUST AND OIL ACCUMULATION. OBSERVED HEAVY FOOD DEBRIS DUST, OIL BUILDUPS BENEATH KITCHEN COOK LINE SHELVES, RACKS, REFRIGERATOR RACKS AND COUNTER EQUIPMENT.
CEILING AREAS OF KITCHEN WITH DUST AND OIL ACCUMULATION. OBSERVED HEAVY FOOD DEBRIS DUST, OIL BUILDUPS BENEATH KITCHEN COOK LINE SHELVES, RACKS, REFRIGERATOR RACKS AND COUNTER EQUIPMENT.
CEILING AREAS OF KITCHEN WITH DUST AND OIL ACCUMULATION. OBSERVED HEAVY FOOD DEBRIS DUST, OIL BUILDUPS BENEATH KITCHEN COOK LINE SHELVES, RACKS, REFRIGERATOR RACKS AND COUNTER EQUIPMENT.
CEILING AREAS OF KITCHEN WITH DUST AND OIL ACCUMULATION. OBSERVED HEAVY FOOD DEBRIS DUST, OIL BUILDUPS BENEATH KITCHEN COOK LINE SHELVES, RACKS, REFRIGERATOR RACKS AND COUNTER EQUIPMENT.
CEILING AREAS OF KITCHEN WITH DUST AND OIL ACCUMULATION. OBSERVED HEAVY FOOD DEBRIS DUST, OIL BUILDUPS BENEATH KITCHEN COOK LINE SHELVES, RACKS, REFRIGERATOR RACKS AND COUNTER EQUIPMENT.
CEILING AREAS OF KITCHEN WITH DUST AND OIL ACCUMULATION. OBSERVED HEAVY FOOD DEBRIS DUST, OIL BUILDUPS BENEATH KITCHEN COOK LINE SHELVES, RACKS, REFRIGERATOR RACKS AND COUNTER EQUIPMENT.
CEILING AREAS OF KITCHEN WITH DUST AND OIL ACCUMULATION. OBSERVED HEAVY FOOD DEBRIS DUST, OIL BUILDUPS BENEATH KITCHEN COOK LINE SHELVES, RACKS, REFRIGERATOR RACKS AND COUNTER EQUIPMENT.
CEILING AREAS OF KITCHEN WITH DUST AND OIL ACCUMULATION. OBSERVED HEAVY FOOD DEBRIS DUST, OIL BUILDUPS BENEATH KITCHEN COOK LINE SHELVES, RACKS, REFRIGERATOR RACKS AND COUNTER EQUIPMENT.
CEILING AREAS OF KITCHEN WITH DUST AND OIL ACCUMULATION. OBSERVED HEAVY FOOD DEBRIS DUST, OIL BUILDUPS BENEATH KITCHEN COOK LINE SHELVES, RACKS, REFRIGERATOR RACKS AND COUNTER EQUIPMENT.
CEILING AREAS OF KITCHEN WITH DUST AND OIL ACCUMULATION. OBSERVED HEAVY FOOD DEBRIS DUST, OIL BUILDUPS BENEATH KITCHEN COOK LINE SHELVES, RACKS, REFRIGERATOR RACKS AND COUNTER EQUIPMENT.
CEILING AREAS OF KITCHEN WITH DUST AND OIL ACCUMULATION. OBSERVED HEAVY FOOD DEBRIS DUST, OIL BUILDUPS BENEATH KITCHEN COOK LINE SHELVES, RACKS, REFRIGERATOR RACKS AND COUNTER EQUIPMENT.
CEILING AREAS OF KITCHEN WITH DUST AND OIL ACCUMULATION. OBSERVED HEAVY FOOD DEBRIS DUST, OIL BUILDUPS BENEATH KITCHEN COOK LINE SHELVES, RACKS, REFRIGERATOR RACKS AND COUNTER EQUIPMENT.
CEILING AREAS OF KITCHEN WITH DUST AND OIL ACCUMULATION. OBSERVED HEAVY FOOD DEBRIS DUST, OIL BUILDUPS BENEATH KITCHEN COOK LINE SHELVES, RACKS, REFRIGERATOR RACKS AND COUNTER EQUIPMENT.
CEILING AREAS OF KITCHEN WITH DUST AND OIL ACCUMULATION. OBSERVED HEAVY FOOD DEBRIS DUST, OIL BUILDUPS BENEATH KITCHEN COOK LINE SHELVES, RACKS, REFRIGERATOR RACKS AND COUNTER EQUIPMENT.
CEILING AREAS OF KITCHEN WITH DUST AND OIL ACCUMULATION. OBSERVED HEAVY FOOD DEBRIS DUST, OIL BUILDUPS BENEATH KITCHEN COOK LINE SHELVES, RACKS, REFRIGERATOR RACKS AND COUNTER EQUIPMENT.
CEILING AREAS OF KITCHEN WITH DUST AND OIL ACCUMULATION. OBSERVED HEAVY FOOD DEBRIS DUST, OIL BUILDUPS BENEATH KITCHEN COOK LINE SHELVES, RACKS, REFRIGERATOR RACKS AND COUNTER EQUIPMENT.
CEILING AREAS OF KITCHEN WITH DUST AND OIL ACCUMULATION. OBSERVED HEAVY FOOD DEBRIS DUST, OIL BUILDUPS BENEATH KITCHEN COOK LINE SHELVES, RACKS, REFRIGERATOR RACKS AND COUNTER EQUIPMENT.
CEILING AREAS OF KITCHEN WITH DUST AND OIL ACCUMULATION. OBSERVED HEAVY FOOD DEBRIS DUST, OIL BUILDUPS BENEATH KITCHEN COOK LINE SHELVES, RACKS, REFRIGERATOR RACKS AND COUNTER EQUIPMENT.
CEILING AREAS OF KITCHEN WITH DUST AND OIL ACCUMULATION. OBSERVED HEAVY FOOD DEBRIS DUST, OIL BUILDUPS BENEATH KITCHEN COOK LINE SHELVES, RACKS, REFRIGERATOR RACKS AND COUNTER EQUIPMENT.
CEILING AREAS OF KITCHEN WITH DUST AND OIL ACCUMULATION. OBSERVED HEAVY FOOD DEBRIS DUST, OIL BUILDUPS BENEATH KITCHEN COOK LINE SHELVES, RACKS, REFRIGERATOR RACKS AND COUNTER EQUIPMENT.
CEILING AREAS OF KITCHEN WITH DUST AND OIL ACCUMULATION. OBSERVED HEAVY FOOD DEBRIS DUST, OIL BUILDUPS BENEATH KITCHEN COOK LINE SHELVES, RACKS, REFRIGERATOR RACKS AND COUNTER EQUIPMENT.
CEILING AREAS OF KITCHEN WITH DUST AND OIL ACCUMULATION.
OBSERVED KNIVES STORED IN HOLDER WITH CLOTH TOWEL OR IN 3 SLIT BOX WITH WOODEN BOTTOM.
OBSERVED EMPLOYEE CONDUCT WARE WASHING IN FOOD PREP SINK.
OBSERVED RICE SCOOPS IN WATER. OBSERVED KNIVES STORED IN HOLDER WITH CLOTH TOWEL OR IN 3 SLIT BOX WITH WOODEN BOTTOM.
OBSERVED EMPLOYEE CONDUCT WARE WASHING IN FOOD PREP SINK.
OBSERVED RICE SCOOPS IN WATER. OBSERVED KNIVES STORED IN HOLDER WITH CLOTH TOWEL OR IN 3 SLIT BOX WITH WOODEN BOTTOM.
OBSERVED EMPLOYEE CONDUCT WARE WASHING IN FOOD PREP SINK.
OBSERVED RICE SCOOPS IN WATER. OBSERVED KNIVES STORED IN HOLDER WITH CLOTH TOWEL OR IN 3 SLIT BOX WITH WOODEN BOTTOM.
OBSERVED EMPLOYEE CONDUCT WARE WASHING IN FOOD PREP SINK.
OBSERVED RICE SCOOPS IN WATER. OBSERVED KNIVES STORED IN HOLDER WITH CLOTH TOWEL OR IN 3 SLIT BOX WITH WOODEN BOTTOM.
OBSERVED EMPLOYEE CONDUCT WARE WASHING IN FOOD PREP SINK.
OBSERVED RICE SCOOPS IN WATER. OBSERVED KNIVES STORED IN HOLDER WITH CLOTH TOWEL OR IN 3 SLIT BOX WITH WOODEN BOTTOM.
OBSERVED EMPLOYEE CONDUCT WARE WASHING IN FOOD PREP SINK.
OBSERVED RICE SCOOPS IN WATER. OBSERVED KNIVES STORED IN HOLDER WITH CLOTH TOWEL OR IN 3 SLIT BOX WITH WOODEN BOTTOM.
OBSERVED EMPLOYEE CONDUCT WARE WASHING IN FOOD PREP SINK.
OBSERVED RICE SCOOPS IN WATER. OBSERVED KNIVES STORED IN HOLDER WITH CLOTH TOWEL OR IN 3 SLIT BOX WITH WOODEN BOTTOM.
OBSERVED EMPLOYEE CONDUCT WARE WASHING IN FOOD PREP SINK.
OBSERVED RICE SCOOPS IN WATER. OBSERVED KNIVES STORED IN HOLDER WITH CLOTH TOWEL OR IN 3 SLIT BOX WITH WOODEN BOTTOM.
OBSERVED EMPLOYEE CONDUCT WARE WASHING IN FOOD PREP SINK.
OBSERVED RICE SCOOPS IN WATER. OBSERVED KNIVES STORED IN HOLDER WITH CLOTH TOWEL OR IN 3 SLIT BOX WITH WOODEN BOTTOM.
OBSERVED EMPLOYEE CONDUCT WARE WASHING IN FOOD PREP SINK.
OBSERVED RICE SCOOPS IN WATER. OBSERVED KNIVES STORED IN HOLDER WITH CLOTH TOWEL OR IN 3 SLIT BOX WITH WOODEN BOTTOM.
OBSERVED EMPLOYEE CONDUCT WARE WASHING IN FOOD PREP SINK.
OBSERVED RICE SCOOPS IN WATER. OBSERVED KNIVES STORED IN HOLDER WITH CLOTH TOWEL OR IN 3 SLIT BOX WITH WOODEN BOTTOM.
OBSERVED EMPLOYEE CONDUCT WARE WASHING IN FOOD PREP SINK.
OBSERVED RICE SCOOPS IN WATER. OBSERVED KNIVES STORED IN HOLDER WITH CLOTH TOWEL OR IN 3 SLIT BOX WITH WOODEN BOTTOM.
OBSERVED EMPLOYEE CONDUCT WARE WASHING IN FOOD PREP SINK.
OBSERVED RICE SCOOPS IN WATER. OBSERVED KNIVES STORED IN HOLDER WITH CLOTH TOWEL OR IN 3 SLIT BOX WITH WOODEN BOTTOM.
OBSERVED EMPLOYEE CONDUCT WARE WASHING IN FOOD PREP SINK.
OBSERVED RICE SCOOPS IN WATER. OBSERVED KNIVES STORED IN HOLDER WITH CLOTH TOWEL OR IN 3 SLIT BOX WITH WOODEN BOTTOM.
OBSERVED EMPLOYEE CONDUCT WARE WASHING IN FOOD PREP SINK.
OBSERVED RICE SCOOPS IN WATER. OBSERVED KNIVES STORED IN HOLDER WITH CLOTH TOWEL OR IN 3 SLIT BOX WITH WOODEN BOTTOM.
OBSERVED EMPLOYEE CONDUCT WARE WASHING IN FOOD PREP SINK.
OBSERVED RICE SCOOPS IN WATER. OBSERVED KNIVES STORED IN HOLDER WITH CLOTH TOWEL OR IN 3 SLIT BOX WITH WOODEN BOTTOM.
OBSERVED EMPLOYEE CONDUCT WARE WASHING IN FOOD PREP SINK.
OBSERVED RICE SCOOPS IN WATER. OBSERVED KNIVES STORED IN HOLDER WITH CLOTH TOWEL OR IN 3 SLIT BOX WITH WOODEN BOTTOM.
OBSERVED EMPLOYEE CONDUCT WARE WASHING IN FOOD PREP SINK.
OBSERVED RICE SCOOPS IN WATER. OBSERVED KNIVES STORED IN HOLDER WITH CLOTH TOWEL OR IN 3 SLIT BOX WITH WOODEN BOTTOM.
OBSERVED EMPLOYEE CONDUCT WARE WASHING IN FOOD PREP SINK.
OBSERVED RICE SCOOPS IN WATER. OBSERVED KNIVES STORED IN HOLDER WITH CLOTH TOWEL OR IN 3 SLIT BOX WITH WOODEN BOTTOM.
OBSERVED EMPLOYEE CONDUCT WARE WASHING IN FOOD PREP SINK.
OBSERVED RICE SCOOPS IN WATER. OBSERVED KNIVES STORED IN HOLDER WITH CLOTH TOWEL OR IN 3 SLIT BOX WITH WOODEN BOTTOM.
OBSERVED EMPLOYEE CONDUCT WARE WASHING IN FOOD PREP SINK.
OBSERVED RICE SCOOPS IN WATER. OBSERVED KNIVES STORED IN HOLDER WITH CLOTH TOWEL OR IN 3 SLIT BOX WITH WOODEN BOTTOM.
OBSERVED EMPLOYEE CONDUCT WARE WASHING IN FOOD PREP SINK.
OBSERVED RICE SCOOPS IN WATER. OBSERVED KNIVES STORED IN HOLDER WITH CLOTH TOWEL OR IN 3 SLIT BOX WITH WOODEN BOTTOM.
OBSERVED EMPLOYEE CONDUCT WARE WASHING IN FOOD PREP SINK.
OBSERVED RICE SCOOPS IN WATER. OBSERVED KNIVES STORED IN HOLDER WITH CLOTH TOWEL OR IN 3 SLIT BOX WITH WOODEN BOTTOM.
OBSERVED EMPLOYEE CONDUCT WARE WASHING IN FOOD PREP SINK.
OBSERVED RICE SCOOPS IN WATER. OBSERVED KNIVES STORED IN HOLDER WITH CLOTH TOWEL OR IN 3 SLIT BOX WITH WOODEN BOTTOM.
OBSERVED EMPLOYEE CONDUCT WARE WASHING IN FOOD PREP SINK.
OBSERVED RICE SCOOPS IN WATER. OBSERVED KNIVES STORED IN HOLDER WITH CLOTH TOWEL OR IN 3 SLIT BOX WITH WOODEN BOTTOM.
OBSERVED EMPLOYEE CONDUCT WARE WASHING IN FOOD PREP SINK.
OBSERVED RICE SCOOPS IN WATER. OBSERVED KNIVES STORED IN HOLDER WITH CLOTH TOWEL OR IN 3 SLIT BOX WITH WOODEN BOTTOM.
OBSERVED EMPLOYEE CONDUCT WARE WASHING IN FOOD PREP SINK.
OBSERVED RICE SCOOPS IN WATER. OBSERVED KNIVES STORED IN HOLDER WITH CLOTH TOWEL OR IN 3 SLIT BOX WITH WOODEN BOTTOM.
OBSERVED EMPLOYEE CONDUCT WARE WASHING IN FOOD PREP SINK.
OBSERVED RICE SCOOPS IN WATER. OBSERVED KNIVES STORED IN HOLDER WITH CLOTH TOWEL OR IN 3 SLIT BOX WITH WOODEN BOTTOM.
OBSERVED EMPLOYEE CONDUCT WARE WASHING IN FOOD PREP SINK.
OBSERVED RICE SCOOPS IN WATER. OBSERVED KNIVES STORED IN HOLDER WITH CLOTH TOWEL OR IN 3 SLIT BOX WITH WOODEN BOTTOM.
OBSERVED EMPLOYEE CONDUCT WARE WASHING IN FOOD PREP SINK.
OBSERVED RICE SCOOPS IN WATER. OBSERVED KNIVES STORED IN HOLDER WITH CLOTH TOWEL OR IN 3 SLIT BOX WITH WOODEN BOTTOM.
OBSERVED EMPLOYEE CONDUCT WARE WASHING IN FOOD PREP SINK.
OBSERVED RICE SCOOPS IN WATER. OBSERVED KNIVES STORED IN HOLDER WITH CLOTH TOWEL OR IN 3 SLIT BOX WITH WOODEN BOTTOM.
OBSERVED EMPLOYEE CONDUCT WARE WASHING IN FOOD PREP SINK.
OBSERVED RICE SCOOPS IN WATER. OBSERVED KNIVES STORED IN HOLDER WITH CLOTH TOWEL OR IN 3 SLIT BOX WITH WOODEN BOTTOM.
OBSERVED EMPLOYEE CONDUCT WARE WASHING IN FOOD PREP SINK.
OBSERVED RICE SCOOPS IN WATER. OBSERVED KNIVES STORED IN HOLDER WITH CLOTH TOWEL OR IN 3 SLIT BOX WITH WOODEN BOTTOM.
OBSERVED EMPLOYEE CONDUCT WARE WASHING IN FOOD PREP SINK.
OBSERVED RICE SCOOPS IN WATER. OBSERVED KNIVES STORED IN HOLDER WITH CLOTH TOWEL OR IN 3 SLIT BOX WITH WOODEN BOTTOM.
OBSERVED EMPLOYEE CONDUCT WARE WASHING IN FOOD PREP SINK.
OBSERVED RICE SCOOPS IN WATER. OBSERVED KNIVES STORED IN HOLDER WITH CLOTH TOWEL OR IN 3 SLIT BOX WITH WOODEN BOTTOM.
OBSERVED EMPLOYEE CONDUCT WARE WASHING IN FOOD PREP SINK.
OBSERVED RICE SCOOPS IN WATER. OBSERVED KNIVES STORED IN HOLDER WITH CLOTH TOWEL OR IN 3 SLIT BOX WITH WOODEN BOTTOM.
OBSERVED EMPLOYEE CONDUCT WARE WASHING IN FOOD PREP SINK.
OBSERVED RICE SCOOPS IN WATER. OBSERVED KNIVES STORED IN HOLDER WITH CLOTH TOWEL OR IN 3 SLIT BOX WITH WOODEN BOTTOM.
OBSERVED EMPLOYEE CONDUCT WARE WASHING IN FOOD PREP SINK.
OBSERVED RICE SCOOPS IN WATER.
OBSERVED OINTMENT STORED ON SHELF AT COOK LINE.
OBSERVED SOILED WIPING CLOTHS ON KITCHEN COUNTERS.
OBSERVED VARIOUS FROZEN FOODS (SHRIMP, BEEF, CHICKEN, DUCK) FROZEN ON FOOD PREP SINK AREA AND ON FLOOR AT ROOM TEMPERATURE.
PROVIDE PROBE THERMOMETERS AT KITCHEN AREAS CAPABLE OF CHECKING TEMPERATURES FROM 0F TO 220F.
PROVIDE TEST STRIPS OR MEANS OF CHECKING HIGH TEMPERATURE DISHWASHER FOR RE-WASH.
WATER LEAK OBSERVED AT COOK LINE AREA, WORK COOK LINE AREA, 3-COMP FOOD PREP SINK ARA AND LOOSE SPIGOT AT HAND WASH SINK.

Sep 6, 2013

Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
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))
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)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 �°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
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))
Shell stock shall have complete certification tags and shall be properly stored and displayed. (114039 - 114039.5)
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)
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))

HOT WATER MEASURED AT 110-112F AT 3-COMP SINK AT BAR AND KITCHEN SINK AREA.
KITCHEN FLOOR OBSERVED WITH STANDING WATER.
OBSERVED CEILING AND FLOOR AIR VENT OF THE WALK IN COOLER COVERED WITH MOLD LIKE SUBSTANCE. KITCHEN FLOOR OBSERVED WITH STANDING WATER.
OBSERVED CEILING AND FLOOR AIR VENT OF THE WALK IN COOLER COVERED WITH MOLD LIKE SUBSTANCE. KITCHEN FLOOR OBSERVED WITH STANDING WATER.
OBSERVED CEILING AND FLOOR AIR VENT OF THE WALK IN COOLER COVERED WITH MOLD LIKE SUBSTANCE. KITCHEN FLOOR OBSERVED WITH STANDING WATER.
OBSERVED CEILING AND FLOOR AIR VENT OF THE WALK IN COOLER COVERED WITH MOLD LIKE SUBSTANCE. KITCHEN FLOOR OBSERVED WITH STANDING WATER.
OBSERVED CEILING AND FLOOR AIR VENT OF THE WALK IN COOLER COVERED WITH MOLD LIKE SUBSTANCE. KITCHEN FLOOR OBSERVED WITH STANDING WATER.
OBSERVED CEILING AND FLOOR AIR VENT OF THE WALK IN COOLER COVERED WITH MOLD LIKE SUBSTANCE. KITCHEN FLOOR OBSERVED WITH STANDING WATER.
OBSERVED CEILING AND FLOOR AIR VENT OF THE WALK IN COOLER COVERED WITH MOLD LIKE SUBSTANCE. KITCHEN FLOOR OBSERVED WITH STANDING WATER.
OBSERVED CEILING AND FLOOR AIR VENT OF THE WALK IN COOLER COVERED WITH MOLD LIKE SUBSTANCE. KITCHEN FLOOR OBSERVED WITH STANDING WATER.
OBSERVED CEILING AND FLOOR AIR VENT OF THE WALK IN COOLER COVERED WITH MOLD LIKE SUBSTANCE. KITCHEN FLOOR OBSERVED WITH STANDING WATER.
OBSERVED CEILING AND FLOOR AIR VENT OF THE WALK IN COOLER COVERED WITH MOLD LIKE SUBSTANCE. KITCHEN FLOOR OBSERVED WITH STANDING WATER.
OBSERVED CEILING AND FLOOR AIR VENT OF THE WALK IN COOLER COVERED WITH MOLD LIKE SUBSTANCE. KITCHEN FLOOR OBSERVED WITH STANDING WATER.
OBSERVED CEILING AND FLOOR AIR VENT OF THE WALK IN COOLER COVERED WITH MOLD LIKE SUBSTANCE. KITCHEN FLOOR OBSERVED WITH STANDING WATER.
OBSERVED CEILING AND FLOOR AIR VENT OF THE WALK IN COOLER COVERED WITH MOLD LIKE SUBSTANCE. KITCHEN FLOOR OBSERVED WITH STANDING WATER.
OBSERVED CEILING AND FLOOR AIR VENT OF THE WALK IN COOLER COVERED WITH MOLD LIKE SUBSTANCE. KITCHEN FLOOR OBSERVED WITH STANDING WATER.
OBSERVED CEILING AND FLOOR AIR VENT OF THE WALK IN COOLER COVERED WITH MOLD LIKE SUBSTANCE. KITCHEN FLOOR OBSERVED WITH STANDING WATER.
OBSERVED CEILING AND FLOOR AIR VENT OF THE WALK IN COOLER COVERED WITH MOLD LIKE SUBSTANCE. KITCHEN FLOOR OBSERVED WITH STANDING WATER.
OBSERVED CEILING AND FLOOR AIR VENT OF THE WALK IN COOLER COVERED WITH MOLD LIKE SUBSTANCE. KITCHEN FLOOR OBSERVED WITH STANDING WATER.
OBSERVED CEILING AND FLOOR AIR VENT OF THE WALK IN COOLER COVERED WITH MOLD LIKE SUBSTANCE. KITCHEN FLOOR OBSERVED WITH STANDING WATER.
OBSERVED CEILING AND FLOOR AIR VENT OF THE WALK IN COOLER COVERED WITH MOLD LIKE SUBSTANCE. KITCHEN FLOOR OBSERVED WITH STANDING WATER.
OBSERVED CEILING AND FLOOR AIR VENT OF THE WALK IN COOLER COVERED WITH MOLD LIKE SUBSTANCE. KITCHEN FLOOR OBSERVED WITH STANDING WATER.
OBSERVED CEILING AND FLOOR AIR VENT OF THE WALK IN COOLER COVERED WITH MOLD LIKE SUBSTANCE. KITCHEN FLOOR OBSERVED WITH STANDING WATER.
OBSERVED CEILING AND FLOOR AIR VENT OF THE WALK IN COOLER COVERED WITH MOLD LIKE SUBSTANCE. KITCHEN FLOOR OBSERVED WITH STANDING WATER.
OBSERVED CEILING AND FLOOR AIR VENT OF THE WALK IN COOLER COVERED WITH MOLD LIKE SUBSTANCE. KITCHEN FLOOR OBSERVED WITH STANDING WATER.
OBSERVED CEILING AND FLOOR AIR VENT OF THE WALK IN COOLER COVERED WITH MOLD LIKE SUBSTANCE. KITCHEN FLOOR OBSERVED WITH STANDING WATER.
OBSERVED CEILING AND FLOOR AIR VENT OF THE WALK IN COOLER COVERED WITH MOLD LIKE SUBSTANCE. KITCHEN FLOOR OBSERVED WITH STANDING WATER.
OBSERVED CEILING AND FLOOR AIR VENT OF THE WALK IN COOLER COVERED WITH MOLD LIKE SUBSTANCE. KITCHEN FLOOR OBSERVED WITH STANDING WATER.
OBSERVED CEILING AND FLOOR AIR VENT OF THE WALK IN COOLER COVERED WITH MOLD LIKE SUBSTANCE. KITCHEN FLOOR OBSERVED WITH STANDING WATER.
OBSERVED CEILING AND FLOOR AIR VENT OF THE WALK IN COOLER COVERED WITH MOLD LIKE SUBSTANCE. KITCHEN FLOOR OBSERVED WITH STANDING WATER.
OBSERVED CEILING AND FLOOR AIR VENT OF THE WALK IN COOLER COVERED WITH MOLD LIKE SUBSTANCE.
MEASURED HOT WATER TEMPERATURE AT HAND WASH SINK RANGING BETWEEN 98F-100F IN THE KITCHEN AREA.
MISSING SHELL STOCK TAGS FOR LAST 90DAYS PERIOD.
OBSERVED CO2 CYLINDER NOT RESTRAINED IN THE STORAGE AREA.
OBSERVED MISSING TEST STRIPS IN THE KITCHEN AREA. OBSERVED CO2 CYLINDER NOT RESTRAINED IN THE STORAGE AREA.
OBSERVED MISSING TEST STRIPS IN THE KITCHEN AREA. OBSERVED CO2 CYLINDER NOT RESTRAINED IN THE STORAGE AREA.
OBSERVED MISSING TEST STRIPS IN THE KITCHEN AREA. OBSERVED CO2 CYLINDER NOT RESTRAINED IN THE STORAGE AREA.
OBSERVED MISSING TEST STRIPS IN THE KITCHEN AREA. OBSERVED CO2 CYLINDER NOT RESTRAINED IN THE STORAGE AREA.
OBSERVED MISSING TEST STRIPS IN THE KITCHEN AREA. OBSERVED CO2 CYLINDER NOT RESTRAINED IN THE STORAGE AREA.
OBSERVED MISSING TEST STRIPS IN THE KITCHEN AREA. OBSERVED CO2 CYLINDER NOT RESTRAINED IN THE STORAGE AREA.
OBSERVED MISSING TEST STRIPS IN THE KITCHEN AREA. OBSERVED CO2 CYLINDER NOT RESTRAINED IN THE STORAGE AREA.
OBSERVED MISSING TEST STRIPS IN THE KITCHEN AREA. OBSERVED CO2 CYLINDER NOT RESTRAINED IN THE STORAGE AREA.
OBSERVED MISSING TEST STRIPS IN THE KITCHEN AREA. OBSERVED CO2 CYLINDER NOT RESTRAINED IN THE STORAGE AREA.
OBSERVED MISSING TEST STRIPS IN THE KITCHEN AREA. OBSERVED CO2 CYLINDER NOT RESTRAINED IN THE STORAGE AREA.
OBSERVED MISSING TEST STRIPS IN THE KITCHEN AREA. OBSERVED CO2 CYLINDER NOT RESTRAINED IN THE STORAGE AREA.
OBSERVED MISSING TEST STRIPS IN THE KITCHEN AREA. OBSERVED CO2 CYLINDER NOT RESTRAINED IN THE STORAGE AREA.
OBSERVED MISSING TEST STRIPS IN THE KITCHEN AREA. OBSERVED CO2 CYLINDER NOT RESTRAINED IN THE STORAGE AREA.
OBSERVED MISSING TEST STRIPS IN THE KITCHEN AREA. OBSERVED CO2 CYLINDER NOT RESTRAINED IN THE STORAGE AREA.
OBSERVED MISSING TEST STRIPS IN THE KITCHEN AREA. OBSERVED CO2 CYLINDER NOT RESTRAINED IN THE STORAGE AREA.
OBSERVED MISSING TEST STRIPS IN THE KITCHEN AREA. OBSERVED CO2 CYLINDER NOT RESTRAINED IN THE STORAGE AREA.
OBSERVED MISSING TEST STRIPS IN THE KITCHEN AREA. OBSERVED CO2 CYLINDER NOT RESTRAINED IN THE STORAGE AREA.
OBSERVED MISSING TEST STRIPS IN THE KITCHEN AREA. OBSERVED CO2 CYLINDER NOT RESTRAINED IN THE STORAGE AREA.
OBSERVED MISSING TEST STRIPS IN THE KITCHEN AREA. OBSERVED CO2 CYLINDER NOT RESTRAINED IN THE STORAGE AREA.
OBSERVED MISSING TEST STRIPS IN THE KITCHEN AREA. OBSERVED CO2 CYLINDER NOT RESTRAINED IN THE STORAGE AREA.
OBSERVED MISSING TEST STRIPS IN THE KITCHEN AREA. OBSERVED CO2 CYLINDER NOT RESTRAINED IN THE STORAGE AREA.
OBSERVED MISSING TEST STRIPS IN THE KITCHEN AREA. OBSERVED CO2 CYLINDER NOT RESTRAINED IN THE STORAGE AREA.
OBSERVED MISSING TEST STRIPS IN THE KITCHEN AREA. OBSERVED CO2 CYLINDER NOT RESTRAINED IN THE STORAGE AREA.
OBSERVED MISSING TEST STRIPS IN THE KITCHEN AREA. OBSERVED CO2 CYLINDER NOT RESTRAINED IN THE STORAGE AREA.
OBSERVED MISSING TEST STRIPS IN THE KITCHEN AREA. OBSERVED CO2 CYLINDER NOT RESTRAINED IN THE STORAGE AREA.
OBSERVED MISSING TEST STRIPS IN THE KITCHEN AREA. OBSERVED CO2 CYLINDER NOT RESTRAINED IN THE STORAGE AREA.
OBSERVED MISSING TEST STRIPS IN THE KITCHEN AREA. OBSERVED CO2 CYLINDER NOT RESTRAINED IN THE STORAGE AREA.
OBSERVED MISSING TEST STRIPS IN THE KITCHEN AREA.
OBSERVED EMPLOYEE NOT WASHING HANDS AFTER CONTENT WITH RAW MEAT.
OBSERVED FOOD ITEMS STORED ON FLOOR IN THE WALK IN COOLER AND CHICKEN VARIOUS TYPES OF FOOD STACKED ON EACH OTHER.
OBSERVED POULTRY STORED ON TOP OF FISH AND VARIOUS RAW MEATS MINGLED IN WALK IN REFRIGERATOR. OBSERVED FOOD ITEMS STORED ON FLOOR IN THE WALK IN COOLER AND CHICKEN VARIOUS TYPES OF FOOD STACKED ON EACH OTHER.
OBSERVED POULTRY STORED ON TOP OF FISH AND VARIOUS RAW MEATS MINGLED IN WALK IN REFRIGERATOR. OBSERVED FOOD ITEMS STORED ON FLOOR IN THE WALK IN COOLER AND CHICKEN VARIOUS TYPES OF FOOD STACKED ON EACH OTHER.
OBSERVED POULTRY STORED ON TOP OF FISH AND VARIOUS RAW MEATS MINGLED IN WALK IN REFRIGERATOR. OBSERVED FOOD ITEMS STORED ON FLOOR IN THE WALK IN COOLER AND CHICKEN VARIOUS TYPES OF FOOD STACKED ON EACH OTHER.
OBSERVED POULTRY STORED ON TOP OF FISH AND VARIOUS RAW MEATS MINGLED IN WALK IN REFRIGERATOR. OBSERVED FOOD ITEMS STORED ON FLOOR IN THE WALK IN COOLER AND CHICKEN VARIOUS TYPES OF FOOD STACKED ON EACH OTHER.
OBSERVED POULTRY STORED ON TOP OF FISH AND VARIOUS RAW MEATS MINGLED IN WALK IN REFRIGERATOR. OBSERVED FOOD ITEMS STORED ON FLOOR IN THE WALK IN COOLER AND CHICKEN VARIOUS TYPES OF FOOD STACKED ON EACH OTHER.
OBSERVED POULTRY STORED ON TOP OF FISH AND VARIOUS RAW MEATS MINGLED IN WALK IN REFRIGERATOR. OBSERVED FOOD ITEMS STORED ON FLOOR IN THE WALK IN COOLER AND CHICKEN VARIOUS TYPES OF FOOD STACKED ON EACH OTHER.
OBSERVED POULTRY STORED ON TOP OF FISH AND VARIOUS RAW MEATS MINGLED IN WALK IN REFRIGERATOR. OBSERVED FOOD ITEMS STORED ON FLOOR IN THE WALK IN COOLER AND CHICKEN VARIOUS TYPES OF FOOD STACKED ON EACH OTHER.
OBSERVED POULTRY STORED ON TOP OF FISH AND VARIOUS RAW MEATS MINGLED IN WALK IN REFRIGERATOR. OBSERVED FOOD ITEMS STORED ON FLOOR IN THE WALK IN COOLER AND CHICKEN VARIOUS TYPES OF FOOD STACKED ON EACH OTHER.
OBSERVED POULTRY STORED ON TOP OF FISH AND VARIOUS RAW MEATS MINGLED IN WALK IN REFRIGERATOR. OBSERVED FOOD ITEMS STORED ON FLOOR IN THE WALK IN COOLER AND CHICKEN VARIOUS TYPES OF FOOD STACKED ON EACH OTHER.
OBSERVED POULTRY STORED ON TOP OF FISH AND VARIOUS RAW MEATS MINGLED IN WALK IN REFRIGERATOR. OBSERVED FOOD ITEMS STORED ON FLOOR IN THE WALK IN COOLER AND CHICKEN VARIOUS TYPES OF FOOD STACKED ON EACH OTHER.
OBSERVED POULTRY STORED ON TOP OF FISH AND VARIOUS RAW MEATS MINGLED IN WALK IN REFRIGERATOR. OBSERVED FOOD ITEMS STORED ON FLOOR IN THE WALK IN COOLER AND CHICKEN VARIOUS TYPES OF FOOD STACKED ON EACH OTHER.
OBSERVED POULTRY STORED ON TOP OF FISH AND VARIOUS RAW MEATS MINGLED IN WALK IN REFRIGERATOR. OBSERVED FOOD ITEMS STORED ON FLOOR IN THE WALK IN COOLER AND CHICKEN VARIOUS TYPES OF FOOD STACKED ON EACH OTHER.
OBSERVED POULTRY STORED ON TOP OF FISH AND VARIOUS RAW MEATS MINGLED IN WALK IN REFRIGERATOR. OBSERVED FOOD ITEMS STORED ON FLOOR IN THE WALK IN COOLER AND CHICKEN VARIOUS TYPES OF FOOD STACKED ON EACH OTHER.
OBSERVED POULTRY STORED ON TOP OF FISH AND VARIOUS RAW MEATS MINGLED IN WALK IN REFRIGERATOR. OBSERVED FOOD ITEMS STORED ON FLOOR IN THE WALK IN COOLER AND CHICKEN VARIOUS TYPES OF FOOD STACKED ON EACH OTHER.
OBSERVED POULTRY STORED ON TOP OF FISH AND VARIOUS RAW MEATS MINGLED IN WALK IN REFRIGERATOR. OBSERVED FOOD ITEMS STORED ON FLOOR IN THE WALK IN COOLER AND CHICKEN VARIOUS TYPES OF FOOD STACKED ON EACH OTHER.
OBSERVED POULTRY STORED ON TOP OF FISH AND VARIOUS RAW MEATS MINGLED IN WALK IN REFRIGERATOR. OBSERVED FOOD ITEMS STORED ON FLOOR IN THE WALK IN COOLER AND CHICKEN VARIOUS TYPES OF FOOD STACKED ON EACH OTHER.
OBSERVED POULTRY STORED ON TOP OF FISH AND VARIOUS RAW MEATS MINGLED IN WALK IN REFRIGERATOR. OBSERVED FOOD ITEMS STORED ON FLOOR IN THE WALK IN COOLER AND CHICKEN VARIOUS TYPES OF FOOD STACKED ON EACH OTHER.
OBSERVED POULTRY STORED ON TOP OF FISH AND VARIOUS RAW MEATS MINGLED IN WALK IN REFRIGERATOR. OBSERVED FOOD ITEMS STORED ON FLOOR IN THE WALK IN COOLER AND CHICKEN VARIOUS TYPES OF FOOD STACKED ON EACH OTHER.
OBSERVED POULTRY STORED ON TOP OF FISH AND VARIOUS RAW MEATS MINGLED IN WALK IN REFRIGERATOR. OBSERVED FOOD ITEMS STORED ON FLOOR IN THE WALK IN COOLER AND CHICKEN VARIOUS TYPES OF FOOD STACKED ON EACH OTHER.
OBSERVED POULTRY STORED ON TOP OF FISH AND VARIOUS RAW MEATS MINGLED IN WALK IN REFRIGERATOR. OBSERVED FOOD ITEMS STORED ON FLOOR IN THE WALK IN COOLER AND CHICKEN VARIOUS TYPES OF FOOD STACKED ON EACH OTHER.
OBSERVED POULTRY STORED ON TOP OF FISH AND VARIOUS RAW MEATS MINGLED IN WALK IN REFRIGERATOR. OBSERVED FOOD ITEMS STORED ON FLOOR IN THE WALK IN COOLER AND CHICKEN VARIOUS TYPES OF FOOD STACKED ON EACH OTHER.
OBSERVED POULTRY STORED ON TOP OF FISH AND VARIOUS RAW MEATS MINGLED IN WALK IN REFRIGERATOR. OBSERVED FOOD ITEMS STORED ON FLOOR IN THE WALK IN COOLER AND CHICKEN VARIOUS TYPES OF FOOD STACKED ON EACH OTHER.
OBSERVED POULTRY STORED ON TOP OF FISH AND VARIOUS RAW MEATS MINGLED IN WALK IN REFRIGERATOR. OBSERVED FOOD ITEMS STORED ON FLOOR IN THE WALK IN COOLER AND CHICKEN VARIOUS TYPES OF FOOD STACKED ON EACH OTHER.
OBSERVED POULTRY STORED ON TOP OF FISH AND VARIOUS RAW MEATS MINGLED IN WALK IN REFRIGERATOR. OBSERVED FOOD ITEMS STORED ON FLOOR IN THE WALK IN COOLER AND CHICKEN VARIOUS TYPES OF FOOD STACKED ON EACH OTHER.
OBSERVED POULTRY STORED ON TOP OF FISH AND VARIOUS RAW MEATS MINGLED IN WALK IN REFRIGERATOR. OBSERVED FOOD ITEMS STORED ON FLOOR IN THE WALK IN COOLER AND CHICKEN VARIOUS TYPES OF FOOD STACKED ON EACH OTHER.
OBSERVED POULTRY STORED ON TOP OF FISH AND VARIOUS RAW MEATS MINGLED IN WALK IN REFRIGERATOR. OBSERVED FOOD ITEMS STORED ON FLOOR IN THE WALK IN COOLER AND CHICKEN VARIOUS TYPES OF FOOD STACKED ON EACH OTHER.
OBSERVED POULTRY STORED ON TOP OF FISH AND VARIOUS RAW MEATS MINGLED IN WALK IN REFRIGERATOR. OBSERVED FOOD ITEMS STORED ON FLOOR IN THE WALK IN COOLER AND CHICKEN VARIOUS TYPES OF FOOD STACKED ON EACH OTHER.
OBSERVED POULTRY STORED ON TOP OF FISH AND VARIOUS RAW MEATS MINGLED IN WALK IN REFRIGERATOR. OBSERVED FOOD ITEMS STORED ON FLOOR IN THE WALK IN COOLER AND CHICKEN VARIOUS TYPES OF FOOD STACKED ON EACH OTHER.
OBSERVED POULTRY STORED ON TOP OF FISH AND VARIOUS RAW MEATS MINGLED IN WALK IN REFRIGERATOR.
OBSERVED KNIVES STORED AND HANGED IN BETWEEN THE PREP TABLE AND WALL.
OBSERVED ICE MACHINE INSIDE SURFACE AT THE ROOF WITH MOLD LIKE SUBSTANCE.
OBSERVED RUSTED FOOD STORAGE STAND WITH CARDBOARD PLACED ON TOP WHICH IS COVERED WITH DEBRIS.
OBSERVED EMPLOYEE CUT HAM AFTER CUTTING LOBSTERS.
OBSERVED BAMBOO STEAMERS WITH FOOD DEBRIS IN CLEAN PILE READY TO USE. OBSERVED KNIVES STORED AND HANGED IN BETWEEN THE PREP TABLE AND WALL.
OBSERVED ICE MACHINE INSIDE SURFACE AT THE ROOF WITH MOLD LIKE SUBSTANCE.
OBSERVED RUSTED FOOD STORAGE STAND WITH CARDBOARD PLACED ON TOP WHICH IS COVERED WITH DEBRIS.
OBSERVED EMPLOYEE CUT HAM AFTER CUTTING LOBSTERS.
OBSERVED BAMBOO STEAMERS WITH FOOD DEBRIS IN CLEAN PILE READY TO USE. OBSERVED KNIVES STORED AND HANGED IN BETWEEN THE PREP TABLE AND WALL.
OBSERVED ICE MACHINE INSIDE SURFACE AT THE ROOF WITH MOLD LIKE SUBSTANCE.
OBSERVED RUSTED FOOD STORAGE STAND WITH CARDBOARD PLACED ON TOP WHICH IS COVERED WITH DEBRIS.
OBSERVED EMPLOYEE CUT HAM AFTER CUTTING LOBSTERS.
OBSERVED BAMBOO STEAMERS WITH FOOD DEBRIS IN CLEAN PILE READY TO USE. OBSERVED KNIVES STORED AND HANGED IN BETWEEN THE PREP TABLE AND WALL.
OBSERVED ICE MACHINE INSIDE SURFACE AT THE ROOF WITH MOLD LIKE SUBSTANCE.
OBSERVED RUSTED FOOD STORAGE STAND WITH CARDBOARD PLACED ON TOP WHICH IS COVERED WITH DEBRIS.
OBSERVED EMPLOYEE CUT HAM AFTER CUTTING LOBSTERS.
OBSERVED BAMBOO STEAMERS WITH FOOD DEBRIS IN CLEAN PILE READY TO USE. OBSERVED KNIVES STORED AND HANGED IN BETWEEN THE PREP TABLE AND WALL.
OBSERVED ICE MACHINE INSIDE SURFACE AT THE ROOF WITH MOLD LIKE SUBSTANCE.
OBSERVED RUSTED FOOD STORAGE STAND WITH CARDBOARD PLACED ON TOP WHICH IS COVERED WITH DEBRIS.
OBSERVED EMPLOYEE CUT HAM AFTER CUTTING LOBSTERS.
OBSERVED BAMBOO STEAMERS WITH FOOD DEBRIS IN CLEAN PILE READY TO USE. OBSERVED KNIVES STORED AND HANGED IN BETWEEN THE PREP TABLE AND WALL.
OBSERVED ICE MACHINE INSIDE SURFACE AT THE ROOF WITH MOLD LIKE SUBSTANCE.
OBSERVED RUSTED FOOD STORAGE STAND WITH CARDBOARD PLACED ON TOP WHICH IS COVERED WITH DEBRIS.
OBSERVED EMPLOYEE CUT HAM AFTER CUTTING LOBSTERS.
OBSERVED BAMBOO STEAMERS WITH FOOD DEBRIS IN CLEAN PILE READY TO USE. OBSERVED KNIVES STORED AND HANGED IN BETWEEN THE PREP TABLE AND WALL.
OBSERVED ICE MACHINE INSIDE SURFACE AT THE ROOF WITH MOLD LIKE SUBSTANCE.
OBSERVED RUSTED FOOD STORAGE STAND WITH CARDBOARD PLACED ON TOP WHICH IS COVERED WITH DEBRIS.
OBSERVED EMPLOYEE CUT HAM AFTER CUTTING LOBSTERS.
OBSERVED BAMBOO STEAMERS WITH FOOD DEBRIS IN CLEAN PILE READY TO USE. OBSERVED KNIVES STORED AND HANGED IN BETWEEN THE PREP TABLE AND WALL.
OBSERVED ICE MACHINE INSIDE SURFACE AT THE ROOF WITH MOLD LIKE SUBSTANCE.
OBSERVED RUSTED FOOD STORAGE STAND WITH CARDBOARD PLACED ON TOP WHICH IS COVERED WITH DEBRIS.
OBSERVED EMPLOYEE CUT HAM AFTER CUTTING LOBSTERS.
OBSERVED BAMBOO STEAMERS WITH FOOD DEBRIS IN CLEAN PILE READY TO USE. OBSERVED KNIVES STORED AND HANGED IN BETWEEN THE PREP TABLE AND WALL.
OBSERVED ICE MACHINE INSIDE SURFACE AT THE ROOF WITH MOLD LIKE SUBSTANCE.
OBSERVED RUSTED FOOD STORAGE STAND WITH CARDBOARD PLACED ON TOP WHICH IS COVERED WITH DEBRIS.
OBSERVED EMPLOYEE CUT HAM AFTER CUTTING LOBSTERS.
OBSERVED BAMBOO STEAMERS WITH FOOD DEBRIS IN CLEAN PILE READY TO USE. OBSERVED KNIVES STORED AND HANGED IN BETWEEN THE PREP TABLE AND WALL.
OBSERVED ICE MACHINE INSIDE SURFACE AT THE ROOF WITH MOLD LIKE SUBSTANCE.
OBSERVED RUSTED FOOD STORAGE STAND WITH CARDBOARD PLACED ON TOP WHICH IS COVERED WITH DEBRIS.
OBSERVED EMPLOYEE CUT HAM AFTER CUTTING LOBSTERS.
OBSERVED BAMBOO STEAMERS WITH FOOD DEBRIS IN CLEAN PILE READY TO USE. OBSERVED KNIVES STORED AND HANGED IN BETWEEN THE PREP TABLE AND WALL.
OBSERVED ICE MACHINE INSIDE SURFACE AT THE ROOF WITH MOLD LIKE SUBSTANCE.
OBSERVED RUSTED FOOD STORAGE STAND WITH CARDBOARD PLACED ON TOP WHICH IS COVERED WITH DEBRIS.
OBSERVED EMPLOYEE CUT HAM AFTER CUTTING LOBSTERS.
OBSERVED BAMBOO STEAMERS WITH FOOD DEBRIS IN CLEAN PILE READY TO USE. OBSERVED KNIVES STORED AND HANGED IN BETWEEN THE PREP TABLE AND WALL.
OBSERVED ICE MACHINE INSIDE SURFACE AT THE ROOF WITH MOLD LIKE SUBSTANCE.
OBSERVED RUSTED FOOD STORAGE STAND WITH CARDBOARD PLACED ON TOP WHICH IS COVERED WITH DEBRIS.
OBSERVED EMPLOYEE CUT HAM AFTER CUTTING LOBSTERS.
OBSERVED BAMBOO STEAMERS WITH FOOD DEBRIS IN CLEAN PILE READY TO USE. OBSERVED KNIVES STORED AND HANGED IN BETWEEN THE PREP TABLE AND WALL.
OBSERVED ICE MACHINE INSIDE SURFACE AT THE ROOF WITH MOLD LIKE SUBSTANCE.
OBSERVED RUSTED FOOD STORAGE STAND WITH CARDBOARD PLACED ON TOP WHICH IS COVERED WITH DEBRIS.
OBSERVED EMPLOYEE CUT HAM AFTER CUTTING LOBSTERS.
OBSERVED BAMBOO STEAMERS WITH FOOD DEBRIS IN CLEAN PILE READY TO USE. OBSERVED KNIVES STORED AND HANGED IN BETWEEN THE PREP TABLE AND WALL.
OBSERVED ICE MACHINE INSIDE SURFACE AT THE ROOF WITH MOLD LIKE SUBSTANCE.
OBSERVED RUSTED FOOD STORAGE STAND WITH CARDBOARD PLACED ON TOP WHICH IS COVERED WITH DEBRIS.
OBSERVED EMPLOYEE CUT HAM AFTER CUTTING LOBSTERS.
OBSERVED BAMBOO STEAMERS WITH FOOD DEBRIS IN CLEAN PILE READY TO USE. OBSERVED KNIVES STORED AND HANGED IN BETWEEN THE PREP TABLE AND WALL.
OBSERVED ICE MACHINE INSIDE SURFACE AT THE ROOF WITH MOLD LIKE SUBSTANCE.
OBSERVED RUSTED FOOD STORAGE STAND WITH CARDBOARD PLACED ON TOP WHICH IS COVERED WITH DEBRIS.
OBSERVED EMPLOYEE CUT HAM AFTER CUTTING LOBSTERS.
OBSERVED BAMBOO STEAMERS WITH FOOD DEBRIS IN CLEAN PILE READY TO USE. OBSERVED KNIVES STORED AND HANGED IN BETWEEN THE PREP TABLE AND WALL.
OBSERVED ICE MACHINE INSIDE SURFACE AT THE ROOF WITH MOLD LIKE SUBSTANCE.
OBSERVED RUSTED FOOD STORAGE STAND WITH CARDBOARD PLACED ON TOP WHICH IS COVERED WITH DEBRIS.
OBSERVED EMPLOYEE CUT HAM AFTER CUTTING LOBSTERS.
OBSERVED BAMBOO STEAMERS WITH FOOD DEBRIS IN CLEAN PILE READY TO USE. OBSERVED KNIVES STORED AND HANGED IN BETWEEN THE PREP TABLE AND WALL.
OBSERVED ICE MACHINE INSIDE SURFACE AT THE ROOF WITH MOLD LIKE SUBSTANCE.
OBSERVED RUSTED FOOD STORAGE STAND WITH CARDBOARD PLACED ON TOP WHICH IS COVERED WITH DEBRIS.
OBSERVED EMPLOYEE CUT HAM AFTER CUTTING LOBSTERS.
OBSERVED BAMBOO STEAMERS WITH FOOD DEBRIS IN CLEAN PILE READY TO USE. OBSERVED KNIVES STORED AND HANGED IN BETWEEN THE PREP TABLE AND WALL.
OBSERVED ICE MACHINE INSIDE SURFACE AT THE ROOF WITH MOLD LIKE SUBSTANCE.
OBSERVED RUSTED FOOD STORAGE STAND WITH CARDBOARD PLACED ON TOP WHICH IS COVERED WITH DEBRIS.
OBSERVED EMPLOYEE CUT HAM AFTER CUTTING LOBSTERS.
OBSERVED BAMBOO STEAMERS WITH FOOD DEBRIS IN CLEAN PILE READY TO USE. OBSERVED KNIVES STORED AND HANGED IN BETWEEN THE PREP TABLE AND WALL.
OBSERVED ICE MACHINE INSIDE SURFACE AT THE ROOF WITH MOLD LIKE SUBSTANCE.
OBSERVED RUSTED FOOD STORAGE STAND WITH CARDBOARD PLACED ON TOP WHICH IS COVERED WITH DEBRIS.
OBSERVED EMPLOYEE CUT HAM AFTER CUTTING LOBSTERS.
OBSERVED BAMBOO STEAMERS WITH FOOD DEBRIS IN CLEAN PILE READY TO USE. OBSERVED KNIVES STORED AND HANGED IN BETWEEN THE PREP TABLE AND WALL.
OBSERVED ICE MACHINE INSIDE SURFACE AT THE ROOF WITH MOLD LIKE SUBSTANCE.
OBSERVED RUSTED FOOD STORAGE STAND WITH CARDBOARD PLACED ON TOP WHICH IS COVERED WITH DEBRIS.
OBSERVED EMPLOYEE CUT HAM AFTER CUTTING LOBSTERS.
OBSERVED BAMBOO STEAMERS WITH FOOD DEBRIS IN CLEAN PILE READY TO USE. OBSERVED KNIVES STORED AND HANGED IN BETWEEN THE PREP TABLE AND WALL.
OBSERVED ICE MACHINE INSIDE SURFACE AT THE ROOF WITH MOLD LIKE SUBSTANCE.
OBSERVED RUSTED FOOD STORAGE STAND WITH CARDBOARD PLACED ON TOP WHICH IS COVERED WITH DEBRIS.
OBSERVED EMPLOYEE CUT HAM AFTER CUTTING LOBSTERS.
OBSERVED BAMBOO STEAMERS WITH FOOD DEBRIS IN CLEAN PILE READY TO USE. OBSERVED KNIVES STORED AND HANGED IN BETWEEN THE PREP TABLE AND WALL.
OBSERVED ICE MACHINE INSIDE SURFACE AT THE ROOF WITH MOLD LIKE SUBSTANCE.
OBSERVED RUSTED FOOD STORAGE STAND WITH CARDBOARD PLACED ON TOP WHICH IS COVERED WITH DEBRIS.
OBSERVED EMPLOYEE CUT HAM AFTER CUTTING LOBSTERS.
OBSERVED BAMBOO STEAMERS WITH FOOD DEBRIS IN CLEAN PILE READY TO USE. OBSERVED KNIVES STORED AND HANGED IN BETWEEN THE PREP TABLE AND WALL.
OBSERVED ICE MACHINE INSIDE SURFACE AT THE ROOF WITH MOLD LIKE SUBSTANCE.
OBSERVED RUSTED FOOD STORAGE STAND WITH CARDBOARD PLACED ON TOP WHICH IS COVERED WITH DEBRIS.
OBSERVED EMPLOYEE CUT HAM AFTER CUTTING LOBSTERS.
OBSERVED BAMBOO STEAMERS WITH FOOD DEBRIS IN CLEAN PILE READY TO USE. OBSERVED KNIVES STORED AND HANGED IN BETWEEN THE PREP TABLE AND WALL.
OBSERVED ICE MACHINE INSIDE SURFACE AT THE ROOF WITH MOLD LIKE SUBSTANCE.
OBSERVED RUSTED FOOD STORAGE STAND WITH CARDBOARD PLACED ON TOP WHICH IS COVERED WITH DEBRIS.
OBSERVED EMPLOYEE CUT HAM AFTER CUTTING LOBSTERS.
OBSERVED BAMBOO STEAMERS WITH FOOD DEBRIS IN CLEAN PILE READY TO USE. OBSERVED KNIVES STORED AND HANGED IN BETWEEN THE PREP TABLE AND WALL.
OBSERVED ICE MACHINE INSIDE SURFACE AT THE ROOF WITH MOLD LIKE SUBSTANCE.
OBSERVED RUSTED FOOD STORAGE STAND WITH CARDBOARD PLACED ON TOP WHICH IS COVERED WITH DEBRIS.
OBSERVED EMPLOYEE CUT HAM AFTER CUTTING LOBSTERS.
OBSERVED BAMBOO STEAMERS WITH FOOD DEBRIS IN CLEAN PILE READY TO USE. OBSERVED KNIVES STORED AND HANGED IN BETWEEN THE PREP TABLE AND WALL.
OBSERVED ICE MACHINE INSIDE SURFACE AT THE ROOF WITH MOLD LIKE SUBSTANCE.
OBSERVED RUSTED FOOD STORAGE STAND WITH CARDBOARD PLACED ON TOP WHICH IS COVERED WITH DEBRIS.
OBSERVED EMPLOYEE CUT HAM AFTER CUTTING LOBSTERS.
OBSERVED BAMBOO STEAMERS WITH FOOD DEBRIS IN CLEAN PILE READY TO USE. OBSERVED KNIVES STORED AND HANGED IN BETWEEN THE PREP TABLE AND WALL.
OBSERVED ICE MACHINE INSIDE SURFACE AT THE ROOF WITH MOLD LIKE SUBSTANCE.
OBSERVED RUSTED FOOD STORAGE STAND WITH CARDBOARD PLACED ON TOP WHICH IS COVERED WITH DEBRIS.
OBSERVED EMPLOYEE CUT HAM AFTER CUTTING LOBSTERS.
OBSERVED BAMBOO STEAMERS WITH FOOD DEBRIS IN CLEAN PILE READY TO USE. OBSERVED KNIVES STORED AND HANGED IN BETWEEN THE PREP TABLE AND WALL.
OBSERVED ICE MACHINE INSIDE SURFACE AT THE ROOF WITH MOLD LIKE SUBSTANCE.
OBSERVED RUSTED FOOD STORAGE STAND WITH CARDBOARD PLACED ON TOP WHICH IS COVERED WITH DEBRIS.
OBSERVED EMPLOYEE CUT HAM AFTER CUTTING LOBSTERS.
OBSERVED BAMBOO STEAMERS WITH FOOD DEBRIS IN CLEAN PILE READY TO USE. OBSERVED KNIVES STORED AND HANGED IN BETWEEN THE PREP TABLE AND WALL.
OBSERVED ICE MACHINE INSIDE SURFACE AT THE ROOF WITH MOLD LIKE SUBSTANCE.
OBSERVED RUSTED FOOD STORAGE STAND WITH CARDBOARD PLACED ON TOP WHICH IS COVERED WITH DEBRIS.
OBSERVED EMPLOYEE CUT HAM AFTER CUTTING LOBSTERS.
OBSERVED BAMBOO STEAMERS WITH FOOD DEBRIS IN CLEAN PILE READY TO USE.
OBSERVED RODENT DROPPING IN THE FOOD STORAGE AREA.
OBSERVED FRUIT FLIES IN THE BAR AREA AND DRY STORAGE AREA. OBSERVED RODENT DROPPING IN THE FOOD STORAGE AREA.
OBSERVED FRUIT FLIES IN THE BAR AREA AND DRY STORAGE AREA. OBSERVED RODENT DROPPING IN THE FOOD STORAGE AREA.
OBSERVED FRUIT FLIES IN THE BAR AREA AND DRY STORAGE AREA. OBSERVED RODENT DROPPING IN THE FOOD STORAGE AREA.
OBSERVED FRUIT FLIES IN THE BAR AREA AND DRY STORAGE AREA. OBSERVED RODENT DROPPING IN THE FOOD STORAGE AREA.
OBSERVED FRUIT FLIES IN THE BAR AREA AND DRY STORAGE AREA. OBSERVED RODENT DROPPING IN THE FOOD STORAGE AREA.
OBSERVED FRUIT FLIES IN THE BAR AREA AND DRY STORAGE AREA. OBSERVED RODENT DROPPING IN THE FOOD STORAGE AREA.
OBSERVED FRUIT FLIES IN THE BAR AREA AND DRY STORAGE AREA. OBSERVED RODENT DROPPING IN THE FOOD STORAGE AREA.
OBSERVED FRUIT FLIES IN THE BAR AREA AND DRY STORAGE AREA. OBSERVED RODENT DROPPING IN THE FOOD STORAGE AREA.
OBSERVED FRUIT FLIES IN THE BAR AREA AND DRY STORAGE AREA. OBSERVED RODENT DROPPING IN THE FOOD STORAGE AREA.
OBSERVED FRUIT FLIES IN THE BAR AREA AND DRY STORAGE AREA. OBSERVED RODENT DROPPING IN THE FOOD STORAGE AREA.
OBSERVED FRUIT FLIES IN THE BAR AREA AND DRY STORAGE AREA. OBSERVED RODENT DROPPING IN THE FOOD STORAGE AREA.
OBSERVED FRUIT FLIES IN THE BAR AREA AND DRY STORAGE AREA. OBSERVED RODENT DROPPING IN THE FOOD STORAGE AREA.
OBSERVED FRUIT FLIES IN THE BAR AREA AND DRY STORAGE AREA. OBSERVED RODENT DROPPING IN THE FOOD STORAGE AREA.
OBSERVED FRUIT FLIES IN THE BAR AREA AND DRY STORAGE AREA. OBSERVED RODENT DROPPING IN THE FOOD STORAGE AREA.
OBSERVED FRUIT FLIES IN THE BAR AREA AND DRY STORAGE AREA. OBSERVED RODENT DROPPING IN THE FOOD STORAGE AREA.
OBSERVED FRUIT FLIES IN THE BAR AREA AND DRY STORAGE AREA. OBSERVED RODENT DROPPING IN THE FOOD STORAGE AREA.
OBSERVED FRUIT FLIES IN THE BAR AREA AND DRY STORAGE AREA. OBSERVED RODENT DROPPING IN THE FOOD STORAGE AREA.
OBSERVED FRUIT FLIES IN THE BAR AREA AND DRY STORAGE AREA. OBSERVED RODENT DROPPING IN THE FOOD STORAGE AREA.
OBSERVED FRUIT FLIES IN THE BAR AREA AND DRY STORAGE AREA. OBSERVED RODENT DROPPING IN THE FOOD STORAGE AREA.
OBSERVED FRUIT FLIES IN THE BAR AREA AND DRY STORAGE AREA. OBSERVED RODENT DROPPING IN THE FOOD STORAGE AREA.
OBSERVED FRUIT FLIES IN THE BAR AREA AND DRY STORAGE AREA. OBSERVED RODENT DROPPING IN THE FOOD STORAGE AREA.
OBSERVED FRUIT FLIES IN THE BAR AREA AND DRY STORAGE AREA. OBSERVED RODENT DROPPING IN THE FOOD STORAGE AREA.
OBSERVED FRUIT FLIES IN THE BAR AREA AND DRY STORAGE AREA. OBSERVED RODENT DROPPING IN THE FOOD STORAGE AREA.
OBSERVED FRUIT FLIES IN THE BAR AREA AND DRY STORAGE AREA. OBSERVED RODENT DROPPING IN THE FOOD STORAGE AREA.
OBSERVED FRUIT FLIES IN THE BAR AREA AND DRY STORAGE AREA. OBSERVED RODENT DROPPING IN THE FOOD STORAGE AREA.
OBSERVED FRUIT FLIES IN THE BAR AREA AND DRY STORAGE AREA. OBSERVED RODENT DROPPING IN THE FOOD STORAGE AREA.
OBSERVED FRUIT FLIES IN THE BAR AREA AND DRY STORAGE AREA. OBSERVED RODENT DROPPING IN THE FOOD STORAGE AREA.
OBSERVED FRUIT FLIES IN THE BAR AREA AND DRY STORAGE AREA. OBSERVED RODENT DROPPING IN THE FOOD STORAGE AREA.
OBSERVED FRUIT FLIES IN THE BAR AREA AND DRY STORAGE AREA.
OBSERVED WIPING CLOTHS STORED ON PREP TABLE AND SANITIZER LEVEL IN THE SANITIZER BUCKET EXCEEDING 100PPM.
RICE PUDDING MEASURED AT 70F IN THE FOOD PREP AREA.
THE FACILITY DOES NOT HAVE PROBE THERMOMETERS AVAILABLE FOR USE.

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MAYFLOWER SEAFOOD RESTAURANT, 428 Barber Lane, Milpitas, CA 95035 - Restaurant inspection findings and violations

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MAYFLOWER SEAFOOD RESTAURANT, 428 Barber Lane, Milpitas, CA 95035 - Restaurant inspection findings and violations

Business Info

Inspection findings

Inspection Type

Inspection Date

Inspection Score (the higher the better)

Violation descriptions and comments

Do you have any questions you'd like to ask about MAYFLOWER SEAFOOD RESTAURANT? Post them here so others can see them and respond.

Write your review!

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Recently added reviews

Restaurants in neighborhood

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Address

Distance

Inspection Score
(the higher the better)