SUTTERS PLACE-BAY 101-KIT & BAKE, 1801 Bering Drive, San Jose, CA 95112 - Restaurant inspection findings and violations

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Business Info

Restaurant: SUTTERS PLACE-BAY 101-KIT & BAKE
Address: 1801 Bering Drive, San Jose, CA 95112
Type: Restaurant 26+ Employees
Total inspections: 6
Last inspection: May 29, 2013
Score
(the higher the better)
90
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Proper hot and cold holding temperatures
Routine Inspection Jan 21, 2010 99
  • Adequate handwash facilities supplied & acc...
  • Equipment/Utensils - approved installed, clean
  • Hot and cold water available
  • Proper cooling methods
  • Proper cooling methods
  • Proper cooling methods
  • Proper hot and cold holding temperatures
  • Thermometers provided and accurate
  • Time as a PH control procedures & records
Routine Inspection May 26, 2011 87
  • Adequate ventilation and lighting designated area
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Hot and cold water available
  • Proper cooling methods
  • Proper hot and cold holding temperatures
Routine Inspection Jan 24, 2012 86
No violation noted during this evaluation. Enforcement Action Jan 24, 2012 100
  • Equipment/Utensils - approved installed, clean
  • Food contact surfaces: clean and sanitized
  • Food in good condition, safe and unadultera...
  • Food separated and protected
  • Food storage containers identified
  • Garbage and refuse properly disposed facilities
  • No rodents, insects, birds, or animals
  • Plumbing-proper backflow devices
  • Proper cooling methods
  • Proper cooling methods
  • Toxic substances properly identified, stored, used...
  • Wiping cloths: properly used and stored
Routine Inspection Sep 17, 2012 84
  • Equipment, utensils - Unapproved, unclean, not in good repair, inadequate capacity
  • Equipment, utensils, linens: Improper storage and use
  • Food not separated and unprotected
  • Improper hot and cold holding temperatures
  • Inadequate handwash facilities: supplied or accessible
  • Observed rodents, insects, birds, or animals
  • Plumbing unapproved, not installed, not in good repair; improper backflow devices
  • Thermometers missing or inaccurate
  • Warewashing facilities: not installed, maintained, or used
  • Wiping cloths: improperly used and stored
Routine Inspection May 29, 2013 90

Violation descriptions and comments

Jan 21, 2010

Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))

May 26, 2011

Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
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 potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)

Jan 24, 2012

Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
All 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 potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
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)
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)

Sep 17, 2012

All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254(c), 114254.3,)
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
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 poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1, 114254.2)
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)
All food waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7, 114245.8)

May 29, 2013

Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
All 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))
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 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 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 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)

DID NOT OBSERVE MEANS TO CHECK HIGH TEMPERATURE DISHWASHER.
HAND WASH SINK AT COOK LINE LEAKS.
HAND WASH SINK AT DISHWASHER AREA DOES NOT DISPENSE PAPER TOWEL.
OBSERVED 1 FLY AND A COUPLE WING INSECTS (FRUIT FLIES) AT FACILITY KITCHEN.
OBSERVED RAW SHRIMP AND COOKED CHICKEN STORED IN DESIGNATED "BEEF" AREA IN WALK IN.
OBSERVED SEVERAL SCOOPS, TONGS, STORED IN CONTAINER WITH STANDING WATER.
OBSERVED UNIT THAT HOLDS FRUIT (SLICE MELON) WITH FAULTY GASKET.
OBSERVED VARIOUS TEMPERATURE VIOLATIONS AT KITCHEN COOK LINE AND MELON REACH IN UNIT.
REACH IN UNITS WITHOUT THERMOMETERS.
SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF. SANITIZER BUCKET STORED IN SOLUTIONS AT VARYING CONCENTRATIONS. 0PPM-200PPM.
OBSERVED SANITIZING TOWELS KEPT AT WAIST OF KITCHEN STAFF.

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