SHANGHAI DIM SIM, 19066 Stevens Creek Bl, Cupertino, CA 95014 - Restaurant inspection findings and violations

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Business Info

Restaurant: SHANGHAI DIM SIM
Address: 19066 Stevens Creek Bl, Cupertino, CA 95014
Type: Restaurant 0-5 Employees
Total inspections: 8
Last inspection: May 10, 2013
Score
(the higher the better)
93
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Adequate handwash facilities supplied & acc...
  • Adequate ventilation and lighting designated area
  • Demonstration of knowledge food mgr certification [multiple violations]
  • Equipment, utensils and linens: storage and use
  • Food contact surfaces: clean and sanitized
  • Food in good condition, safe and unadultera...
  • Food storage containers identified
  • Hands clean & properly washed gloves used properly... [multiple violations]
  • No rodents, insects, birds, or animals
  • Proper hot and cold holding temperatures
  • Proper signs posted
  • Warewashing facilities: installed, maintained, use...
  • Wiping cloths: properly used and stored
Routine Inspection Jul 16, 2010 81
  • Adequate handwash facilities supplied & acc...
  • Adequate ventilation and lighting designated area
  • Approved thawing methods used, frozen food
  • Demonstration of knowledge food mgr certification
  • Equipment, utensils and linens: storage and use
  • Food storage containers identified
  • Proper eating, tasting, drinking or tobacco use [multiple violations]
Follow-up Inspection Aug 30, 2010 92
  • Adequate handwash facilities supplied & acc...
  • Adequate ventilation and lighting designated area
  • Approved thawing methods used, frozen food
  • Food storage containers identified
  • Proper eating, tasting, drinking or tobacco use
Follow-up Inspection Sep 15, 2010 95
  • Equipment/Utensils - approved installed, clean
  • Food storage containers identified
  • Toxic substances properly identified, stored, used...
Follow-up Inspection Nov 3, 2010 97
  • Adequate handwash facilities supplied & acc...
  • Adequate ventilation and lighting designated area
  • Food contact surfaces: clean and sanitized
  • Food separated and protected
  • Toxic substances properly identified, stored, used...
  • Urban Runoff: fats, oil, grease
  • Warewashing facilities: installed, maintained, use...
Routine Inspection Jan 14, 2011 93
  • Adequate handwash facilities supplied & acc...
  • Approved thawing methods used, frozen food
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Food contact surfaces: clean and sanitized
  • Food storage containers identified
  • No rodents, insects, birds, or animals
  • Nonfood contact surfaces clean
  • Premises personal/cleaning items vermin-proofing
Routine Inspection Jan 5, 2012 91
  • Adequate handwash facilities supplied & acc...
  • Adequate ventilation and lighting designated area
  • Approved thawing methods used, frozen food
  • Equipment, utensils and linens: storage and use
  • Floors, walls & ceilings: built, maintained, and
  • Food contact surfaces: clean and sanitized
  • Food storage containers identified
  • Toxic substances properly identified, stored, used...
Routine Inspection Nov 20, 2012 92
  • Equipment, utensils, linens: Improper storage and use
  • Food contact surfaces unclean and unsanitized
  • Food not separated and unprotected
  • Improper hot and cold holding temperatures
  • Inadequate handwash facilities: supplied or accessible
  • Observed rodents, insects, birds, or animals
  • Wiping cloths: improperly used and stored
Routine Inspection May 10, 2013 93

Violation descriptions and comments

Jul 16, 2010

Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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)
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))
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
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))
Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254(c), 114254.3,)
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom (113953.5) (b) No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas (113978). (c) Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (d) Any food facility constructed before January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided (113725.1, 114381 (e)).
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))

Aug 30, 2010

No employees shall eat, drink, or smoke in any work area. (113977)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
No employees shall eat, drink, or smoke in any work area. (113977)
Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
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.
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)

Sep 15, 2010

Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
No employees shall eat, drink, or smoke in any work area. (113977)

Nov 3, 2010

All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1, 114254.2)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
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))

Jan 14, 2011

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))
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)
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)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
All 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)
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)
Fats, oils or grease released from improperly maintained grease traps or collection devices resulting in discharge.

Jan 5, 2012

All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
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)
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
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)

Nov 20, 2012

Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1, 114254.2)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
Food 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))
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)

May 10, 2013

All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
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))

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BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
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BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
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BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
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BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
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BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
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BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE. BUILD UP OBSERVED ON SLICER.
BLACK BUILD UP OBSERVED INSIDE ICE MACHINE.
FOODS INSIDE THE REFRIGERATOR MEASURED AT TEMPERATURES ABOVE 41F WITH DIGITAL PROBE THERMOMETER.
RAW CHICKEN STORED ABOVE COOKED NOODLES, VEGETABLES INSIDE WALK IN REFRIGERATOR.
SCOOP WITH HANDLE TOUCHING FOOD OBSERVED INSIDE CONTAINER OF FLOUR.
USED WIPING CLOTHS OBSERVED ON PREP TABLES.
WOODEN STOOL OBSERVED IN FRONT OF HAND SINK.

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