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Business Info

Restaurant: SWAGAT INDIAN CUISINE
Address: 68 S Abel Street, Milpitas, CA 95035
Type: Restaurant 6-25 Employees
Total inspections: 14
Last inspection: Jul 22, 2013

Score
(the higher the better)
88

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Violation descriptions and comments

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))
Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving shall be brought to a temperature of 165�°F. (114014, 114016)
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)
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
Comminuted meat, raw eggs, or any food containing comminuted meat or raw eggs, shall be heated to 155�°F for 15 sec. Single pieces of meat, and eggs for immediate service, shall be heated to 145�°F for 15 sec. Poultry, comminuted poultry, stuffed fish / meat / poultry shall be heated to 165�°F. Other temperature requirements may apply. (114004, 114008, 114010)
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
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 food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
The 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)
Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving shall be brought to a temperature of 165�°F. (114014, 114016)

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)
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 shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)

All 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 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 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 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)
Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. (114087, 114089, 114089.1(a, b), 114090, 114093.1)
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
All 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 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))
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))
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)
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 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 food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
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)
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)

Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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.
All potentially hazardous food shall be RAPIDLY cooled from 135�°F to 70�°F, within 2 hours, and then from 70�°F to 41 �°F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. (114087, 114089, 114089.1(a, b), 114090, 114093.1)
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)
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
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
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
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)

All potentially hazardous food shall be RAPIDLY cooled from 135�°F to 70�°F, within 2 hours, and then from 70�°F to 41 �°F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
Food shall be 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))
Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. (114087, 114089, 114089.1(a, b), 114090, 114093.1)
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)
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)).
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)
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 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)

BACK DOORS WERE OPEN.
FOODS PACKAGED AT FACILITY ARE NOT PROPERLY LABELED.
FOUND SEVERAL TRAYS OF FOOD STORED ON THE FLOOR. MANY FOODS IN STORAGE WITH NO LIDS/COVERS. BULK CONTAINERS ARE NOT LABELED.
SHELVES INSIDE WALK IN COOLER HAVE FOOD LIKE DEBRIS ACCUMULATION. FOOD EQUIPMENT SUCH AS STOVES, MICROWAVES ARE COVERED WITH GREASE AND DEBRIS. FOUND SEVERAL TRAYS OF FOOD STORED ON THE FLOOR. MANY FOODS IN STORAGE WITH NO LIDS/COVERS. BULK CONTAINERS ARE NOT LABELED.
SHELVES INSIDE WALK IN COOLER HAVE FOOD LIKE DEBRIS ACCUMULATION. FOOD EQUIPMENT SUCH AS STOVES, MICROWAVES ARE COVERED WITH GREASE AND DEBRIS. FOUND SEVERAL TRAYS OF FOOD STORED ON THE FLOOR. MANY FOODS IN STORAGE WITH NO LIDS/COVERS. BULK CONTAINERS ARE NOT LABELED.
SHELVES INSIDE WALK IN COOLER HAVE FOOD LIKE DEBRIS ACCUMULATION. FOOD EQUIPMENT SUCH AS STOVES, MICROWAVES ARE COVERED WITH GREASE AND DEBRIS. FOUND SEVERAL TRAYS OF FOOD STORED ON THE FLOOR. MANY FOODS IN STORAGE WITH NO LIDS/COVERS. BULK CONTAINERS ARE NOT LABELED.
SHELVES INSIDE WALK IN COOLER HAVE FOOD LIKE DEBRIS ACCUMULATION. FOOD EQUIPMENT SUCH AS STOVES, MICROWAVES ARE COVERED WITH GREASE AND DEBRIS. FOUND SEVERAL TRAYS OF FOOD STORED ON THE FLOOR. MANY FOODS IN STORAGE WITH NO LIDS/COVERS. BULK CONTAINERS ARE NOT LABELED.
SHELVES INSIDE WALK IN COOLER HAVE FOOD LIKE DEBRIS ACCUMULATION. FOOD EQUIPMENT SUCH AS STOVES, MICROWAVES ARE COVERED WITH GREASE AND DEBRIS. FOUND SEVERAL TRAYS OF FOOD STORED ON THE FLOOR. MANY FOODS IN STORAGE WITH NO LIDS/COVERS. BULK CONTAINERS ARE NOT LABELED.
SHELVES INSIDE WALK IN COOLER HAVE FOOD LIKE DEBRIS ACCUMULATION. FOOD EQUIPMENT SUCH AS STOVES, MICROWAVES ARE COVERED WITH GREASE AND DEBRIS. FOUND SEVERAL TRAYS OF FOOD STORED ON THE FLOOR. MANY FOODS IN STORAGE WITH NO LIDS/COVERS. BULK CONTAINERS ARE NOT LABELED.
SHELVES INSIDE WALK IN COOLER HAVE FOOD LIKE DEBRIS ACCUMULATION. FOOD EQUIPMENT SUCH AS STOVES, MICROWAVES ARE COVERED WITH GREASE AND DEBRIS. FOUND SEVERAL TRAYS OF FOOD STORED ON THE FLOOR. MANY FOODS IN STORAGE WITH NO LIDS/COVERS. BULK CONTAINERS ARE NOT LABELED.
SHELVES INSIDE WALK IN COOLER HAVE FOOD LIKE DEBRIS ACCUMULATION. FOOD EQUIPMENT SUCH AS STOVES, MICROWAVES ARE COVERED WITH GREASE AND DEBRIS. FOUND SEVERAL TRAYS OF FOOD STORED ON THE FLOOR. MANY FOODS IN STORAGE WITH NO LIDS/COVERS. BULK CONTAINERS ARE NOT LABELED.
SHELVES INSIDE WALK IN COOLER HAVE FOOD LIKE DEBRIS ACCUMULATION. FOOD EQUIPMENT SUCH AS STOVES, MICROWAVES ARE COVERED WITH GREASE AND DEBRIS. FOUND SEVERAL TRAYS OF FOOD STORED ON THE FLOOR. MANY FOODS IN STORAGE WITH NO LIDS/COVERS. BULK CONTAINERS ARE NOT LABELED.
SHELVES INSIDE WALK IN COOLER HAVE FOOD LIKE DEBRIS ACCUMULATION. FOOD EQUIPMENT SUCH AS STOVES, MICROWAVES ARE COVERED WITH GREASE AND DEBRIS. FOUND SEVERAL TRAYS OF FOOD STORED ON THE FLOOR. MANY FOODS IN STORAGE WITH NO LIDS/COVERS. BULK CONTAINERS ARE NOT LABELED.
SHELVES INSIDE WALK IN COOLER HAVE FOOD LIKE DEBRIS ACCUMULATION. FOOD EQUIPMENT SUCH AS STOVES, MICROWAVES ARE COVERED WITH GREASE AND DEBRIS. FOUND SEVERAL TRAYS OF FOOD STORED ON THE FLOOR. MANY FOODS IN STORAGE WITH NO LIDS/COVERS. BULK CONTAINERS ARE NOT LABELED.
SHELVES INSIDE WALK IN COOLER HAVE FOOD LIKE DEBRIS ACCUMULATION. FOOD EQUIPMENT SUCH AS STOVES, MICROWAVES ARE COVERED WITH GREASE AND DEBRIS. FOUND SEVERAL TRAYS OF FOOD STORED ON THE FLOOR. MANY FOODS IN STORAGE WITH NO LIDS/COVERS. BULK CONTAINERS ARE NOT LABELED.
SHELVES INSIDE WALK IN COOLER HAVE FOOD LIKE DEBRIS ACCUMULATION. FOOD EQUIPMENT SUCH AS STOVES, MICROWAVES ARE COVERED WITH GREASE AND DEBRIS. FOUND SEVERAL TRAYS OF FOOD STORED ON THE FLOOR. MANY FOODS IN STORAGE WITH NO LIDS/COVERS. BULK CONTAINERS ARE NOT LABELED.
SHELVES INSIDE WALK IN COOLER HAVE FOOD LIKE DEBRIS ACCUMULATION. FOOD EQUIPMENT SUCH AS STOVES, MICROWAVES ARE COVERED WITH GREASE AND DEBRIS. FOUND SEVERAL TRAYS OF FOOD STORED ON THE FLOOR. MANY FOODS IN STORAGE WITH NO LIDS/COVERS. BULK CONTAINERS ARE NOT LABELED.
SHELVES INSIDE WALK IN COOLER HAVE FOOD LIKE DEBRIS ACCUMULATION. FOOD EQUIPMENT SUCH AS STOVES, MICROWAVES ARE COVERED WITH GREASE AND DEBRIS. FOUND SEVERAL TRAYS OF FOOD STORED ON THE FLOOR. MANY FOODS IN STORAGE WITH NO LIDS/COVERS. BULK CONTAINERS ARE NOT LABELED.
SHELVES INSIDE WALK IN COOLER HAVE FOOD LIKE DEBRIS ACCUMULATION. FOOD EQUIPMENT SUCH AS STOVES, MICROWAVES ARE COVERED WITH GREASE AND DEBRIS. FOUND SEVERAL TRAYS OF FOOD STORED ON THE FLOOR. MANY FOODS IN STORAGE WITH NO LIDS/COVERS. BULK CONTAINERS ARE NOT LABELED.
SHELVES INSIDE WALK IN COOLER HAVE FOOD LIKE DEBRIS ACCUMULATION. FOOD EQUIPMENT SUCH AS STOVES, MICROWAVES ARE COVERED WITH GREASE AND DEBRIS. FOUND SEVERAL TRAYS OF FOOD STORED ON THE FLOOR. MANY FOODS IN STORAGE WITH NO LIDS/COVERS. BULK CONTAINERS ARE NOT LABELED.
SHELVES INSIDE WALK IN COOLER HAVE FOOD LIKE DEBRIS ACCUMULATION. FOOD EQUIPMENT SUCH AS STOVES, MICROWAVES ARE COVERED WITH GREASE AND DEBRIS. FOUND SEVERAL TRAYS OF FOOD STORED ON THE FLOOR. MANY FOODS IN STORAGE WITH NO LIDS/COVERS. BULK CONTAINERS ARE NOT LABELED.
SHELVES INSIDE WALK IN COOLER HAVE FOOD LIKE DEBRIS ACCUMULATION. FOOD EQUIPMENT SUCH AS STOVES, MICROWAVES ARE COVERED WITH GREASE AND DEBRIS. FOUND SEVERAL TRAYS OF FOOD STORED ON THE FLOOR. MANY FOODS IN STORAGE WITH NO LIDS/COVERS. BULK CONTAINERS ARE NOT LABELED.
SHELVES INSIDE WALK IN COOLER HAVE FOOD LIKE DEBRIS ACCUMULATION. FOOD EQUIPMENT SUCH AS STOVES, MICROWAVES ARE COVERED WITH GREASE AND DEBRIS. FOUND SEVERAL TRAYS OF FOOD STORED ON THE FLOOR. MANY FOODS IN STORAGE WITH NO LIDS/COVERS. BULK CONTAINERS ARE NOT LABELED.
SHELVES INSIDE WALK IN COOLER HAVE FOOD LIKE DEBRIS ACCUMULATION. FOOD EQUIPMENT SUCH AS STOVES, MICROWAVES ARE COVERED WITH GREASE AND DEBRIS. FOUND SEVERAL TRAYS OF FOOD STORED ON THE FLOOR. MANY FOODS IN STORAGE WITH NO LIDS/COVERS. BULK CONTAINERS ARE NOT LABELED.
SHELVES INSIDE WALK IN COOLER HAVE FOOD LIKE DEBRIS ACCUMULATION. FOOD EQUIPMENT SUCH AS STOVES, MICROWAVES ARE COVERED WITH GREASE AND DEBRIS. FOUND SEVERAL TRAYS OF FOOD STORED ON THE FLOOR. MANY FOODS IN STORAGE WITH NO LIDS/COVERS. BULK CONTAINERS ARE NOT LABELED.
SHELVES INSIDE WALK IN COOLER HAVE FOOD LIKE DEBRIS ACCUMULATION. FOOD EQUIPMENT SUCH AS STOVES, MICROWAVES ARE COVERED WITH GREASE AND DEBRIS. FOUND SEVERAL TRAYS OF FOOD STORED ON THE FLOOR. MANY FOODS IN STORAGE WITH NO LIDS/COVERS. BULK CONTAINERS ARE NOT LABELED.
SHELVES INSIDE WALK IN COOLER HAVE FOOD LIKE DEBRIS ACCUMULATION. FOOD EQUIPMENT SUCH AS STOVES, MICROWAVES ARE COVERED WITH GREASE AND DEBRIS. FOUND SEVERAL TRAYS OF FOOD STORED ON THE FLOOR. MANY FOODS IN STORAGE WITH NO LIDS/COVERS. BULK CONTAINERS ARE NOT LABELED.
SHELVES INSIDE WALK IN COOLER HAVE FOOD LIKE DEBRIS ACCUMULATION. FOOD EQUIPMENT SUCH AS STOVES, MICROWAVES ARE COVERED WITH GREASE AND DEBRIS. FOUND SEVERAL TRAYS OF FOOD STORED ON THE FLOOR. MANY FOODS IN STORAGE WITH NO LIDS/COVERS. BULK CONTAINERS ARE NOT LABELED.
SHELVES INSIDE WALK IN COOLER HAVE FOOD LIKE DEBRIS ACCUMULATION. FOOD EQUIPMENT SUCH AS STOVES, MICROWAVES ARE COVERED WITH GREASE AND DEBRIS. FOUND SEVERAL TRAYS OF FOOD STORED ON THE FLOOR. MANY FOODS IN STORAGE WITH NO LIDS/COVERS. BULK CONTAINERS ARE NOT LABELED.
SHELVES INSIDE WALK IN COOLER HAVE FOOD LIKE DEBRIS ACCUMULATION. FOOD EQUIPMENT SUCH AS STOVES, MICROWAVES ARE COVERED WITH GREASE AND DEBRIS. FOUND SEVERAL TRAYS OF FOOD STORED ON THE FLOOR. MANY FOODS IN STORAGE WITH NO LIDS/COVERS. BULK CONTAINERS ARE NOT LABELED.
SHELVES INSIDE WALK IN COOLER HAVE FOOD LIKE DEBRIS ACCUMULATION. FOOD EQUIPMENT SUCH AS STOVES, MICROWAVES ARE COVERED WITH GREASE AND DEBRIS. FOUND SEVERAL TRAYS OF FOOD STORED ON THE FLOOR. MANY FOODS IN STORAGE WITH NO LIDS/COVERS. BULK CONTAINERS ARE NOT LABELED.
SHELVES INSIDE WALK IN COOLER HAVE FOOD LIKE DEBRIS ACCUMULATION. FOOD EQUIPMENT SUCH AS STOVES, MICROWAVES ARE COVERED WITH GREASE AND DEBRIS. FOUND SEVERAL TRAYS OF FOOD STORED ON THE FLOOR. MANY FOODS IN STORAGE WITH NO LIDS/COVERS. BULK CONTAINERS ARE NOT LABELED.
SHELVES INSIDE WALK IN COOLER HAVE FOOD LIKE DEBRIS ACCUMULATION. FOOD EQUIPMENT SUCH AS STOVES, MICROWAVES ARE COVERED WITH GREASE AND DEBRIS. FOUND SEVERAL TRAYS OF FOOD STORED ON THE FLOOR. MANY FOODS IN STORAGE WITH NO LIDS/COVERS. BULK CONTAINERS ARE NOT LABELED.
SHELVES INSIDE WALK IN COOLER HAVE FOOD LIKE DEBRIS ACCUMULATION. FOOD EQUIPMENT SUCH AS STOVES, MICROWAVES ARE COVERED WITH GREASE AND DEBRIS. FOUND SEVERAL TRAYS OF FOOD STORED ON THE FLOOR. MANY FOODS IN STORAGE WITH NO LIDS/COVERS. BULK CONTAINERS ARE NOT LABELED.
SHELVES INSIDE WALK IN COOLER HAVE FOOD LIKE DEBRIS ACCUMULATION. FOOD EQUIPMENT SUCH AS STOVES, MICROWAVES ARE COVERED WITH GREASE AND DEBRIS. FOUND SEVERAL TRAYS OF FOOD STORED ON THE FLOOR. MANY FOODS IN STORAGE WITH NO LIDS/COVERS. BULK CONTAINERS ARE NOT LABELED.
SHELVES INSIDE WALK IN COOLER HAVE FOOD LIKE DEBRIS ACCUMULATION. FOOD EQUIPMENT SUCH AS STOVES, MICROWAVES ARE COVERED WITH GREASE AND DEBRIS. FOUND SEVERAL TRAYS OF FOOD STORED ON THE FLOOR. MANY FOODS IN STORAGE WITH NO LIDS/COVERS. BULK CONTAINERS ARE NOT LABELED.
SHELVES INSIDE WALK IN COOLER HAVE FOOD LIKE DEBRIS ACCUMULATION. FOOD EQUIPMENT SUCH AS STOVES, MICROWAVES ARE COVERED WITH GREASE AND DEBRIS. FOUND SEVERAL TRAYS OF FOOD STORED ON THE FLOOR. MANY FOODS IN STORAGE WITH NO LIDS/COVERS. BULK CONTAINERS ARE NOT LABELED.
SHELVES INSIDE WALK IN COOLER HAVE FOOD LIKE DEBRIS ACCUMULATION. FOOD EQUIPMENT SUCH AS STOVES, MICROWAVES ARE COVERED WITH GREASE AND DEBRIS. FOUND SEVERAL TRAYS OF FOOD STORED ON THE FLOOR. MANY FOODS IN STORAGE WITH NO LIDS/COVERS. BULK CONTAINERS ARE NOT LABELED.
SHELVES INSIDE WALK IN COOLER HAVE FOOD LIKE DEBRIS ACCUMULATION. FOOD EQUIPMENT SUCH AS STOVES, MICROWAVES ARE COVERED WITH GREASE AND DEBRIS. FOUND SEVERAL TRAYS OF FOOD STORED ON THE FLOOR. MANY FOODS IN STORAGE WITH NO LIDS/COVERS. BULK CONTAINERS ARE NOT LABELED.
SHELVES INSIDE WALK IN COOLER HAVE FOOD LIKE DEBRIS ACCUMULATION. FOOD EQUIPMENT SUCH AS STOVES, MICROWAVES ARE COVERED WITH GREASE AND DEBRIS. FOUND SEVERAL TRAYS OF FOOD STORED ON THE FLOOR. MANY FOODS IN STORAGE WITH NO LIDS/COVERS. BULK CONTAINERS ARE NOT LABELED.
SHELVES INSIDE WALK IN COOLER HAVE FOOD LIKE DEBRIS ACCUMULATION. FOOD EQUIPMENT SUCH AS STOVES, MICROWAVES ARE COVERED WITH GREASE AND DEBRIS. FOUND SEVERAL TRAYS OF FOOD STORED ON THE FLOOR. MANY FOODS IN STORAGE WITH NO LIDS/COVERS. BULK CONTAINERS ARE NOT LABELED.
SHELVES INSIDE WALK IN COOLER HAVE FOOD LIKE DEBRIS ACCUMULATION. FOOD EQUIPMENT SUCH AS STOVES, MICROWAVES ARE COVERED WITH GREASE AND DEBRIS. FOUND SEVERAL TRAYS OF FOOD STORED ON THE FLOOR. MANY FOODS IN STORAGE WITH NO LIDS/COVERS. BULK CONTAINERS ARE NOT LABELED.
SHELVES INSIDE WALK IN COOLER HAVE FOOD LIKE DEBRIS ACCUMULATION. FOOD EQUIPMENT SUCH AS STOVES, MICROWAVES ARE COVERED WITH GREASE AND DEBRIS. FOUND SEVERAL TRAYS OF FOOD STORED ON THE FLOOR. MANY FOODS IN STORAGE WITH NO LIDS/COVERS. BULK CONTAINERS ARE NOT LABELED.
SHELVES INSIDE WALK IN COOLER HAVE FOOD LIKE DEBRIS ACCUMULATION. FOOD EQUIPMENT SUCH AS STOVES, MICROWAVES ARE COVERED WITH GREASE AND DEBRIS. FOUND SEVERAL TRAYS OF FOOD STORED ON THE FLOOR. MANY FOODS IN STORAGE WITH NO LIDS/COVERS. BULK CONTAINERS ARE NOT LABELED.
SHELVES INSIDE WALK IN COOLER HAVE FOOD LIKE DEBRIS ACCUMULATION. FOOD EQUIPMENT SUCH AS STOVES, MICROWAVES ARE COVERED WITH GREASE AND DEBRIS. FOUND SEVERAL TRAYS OF FOOD STORED ON THE FLOOR. MANY FOODS IN STORAGE WITH NO LIDS/COVERS. BULK CONTAINERS ARE NOT LABELED.
SHELVES INSIDE WALK IN COOLER HAVE FOOD LIKE DEBRIS ACCUMULATION. FOOD EQUIPMENT SUCH AS STOVES, MICROWAVES ARE COVERED WITH GREASE AND DEBRIS. FOUND SEVERAL TRAYS OF FOOD STORED ON THE FLOOR. MANY FOODS IN STORAGE WITH NO LIDS/COVERS. BULK CONTAINERS ARE NOT LABELED.
SHELVES INSIDE WALK IN COOLER HAVE FOOD LIKE DEBRIS ACCUMULATION. FOOD EQUIPMENT SUCH AS STOVES, MICROWAVES ARE COVERED WITH GREASE AND DEBRIS. FOUND SEVERAL TRAYS OF FOOD STORED ON THE FLOOR. MANY FOODS IN STORAGE WITH NO LIDS/COVERS. BULK CONTAINERS ARE NOT LABELED.
SHELVES INSIDE WALK IN COOLER HAVE FOOD LIKE DEBRIS ACCUMULATION. FOOD EQUIPMENT SUCH AS STOVES, MICROWAVES ARE COVERED WITH GREASE AND DEBRIS. FOUND SEVERAL TRAYS OF FOOD STORED ON THE FLOOR. MANY FOODS IN STORAGE WITH NO LIDS/COVERS. BULK CONTAINERS ARE NOT LABELED.
SHELVES INSIDE WALK IN COOLER HAVE FOOD LIKE DEBRIS ACCUMULATION. FOOD EQUIPMENT SUCH AS STOVES, MICROWAVES ARE COVERED WITH GREASE AND DEBRIS. FOUND SEVERAL TRAYS OF FOOD STORED ON THE FLOOR. MANY FOODS IN STORAGE WITH NO LIDS/COVERS. BULK CONTAINERS ARE NOT LABELED.
SHELVES INSIDE WALK IN COOLER HAVE FOOD LIKE DEBRIS ACCUMULATION. FOOD EQUIPMENT SUCH AS STOVES, MICROWAVES ARE COVERED WITH GREASE AND DEBRIS. FOUND SEVERAL TRAYS OF FOOD STORED ON THE FLOOR. MANY FOODS IN STORAGE WITH NO LIDS/COVERS. BULK CONTAINERS ARE NOT LABELED.
SHELVES INSIDE WALK IN COOLER HAVE FOOD LIKE DEBRIS ACCUMULATION. FOOD EQUIPMENT SUCH AS STOVES, MICROWAVES ARE COVERED WITH GREASE AND DEBRIS. FOUND SEVERAL TRAYS OF FOOD STORED ON THE FLOOR. MANY FOODS IN STORAGE WITH NO LIDS/COVERS. BULK CONTAINERS ARE NOT LABELED.
SHELVES INSIDE WALK IN COOLER HAVE FOOD LIKE DEBRIS ACCUMULATION. FOOD EQUIPMENT SUCH AS STOVES, MICROWAVES ARE COVERED WITH GREASE AND DEBRIS. FOUND SEVERAL TRAYS OF FOOD STORED ON THE FLOOR. MANY FOODS IN STORAGE WITH NO LIDS/COVERS. BULK CONTAINERS ARE NOT LABELED.
SHELVES INSIDE WALK IN COOLER HAVE FOOD LIKE DEBRIS ACCUMULATION. FOOD EQUIPMENT SUCH AS STOVES, MICROWAVES ARE COVERED WITH GREASE AND DEBRIS. FOUND SEVERAL TRAYS OF FOOD STORED ON THE FLOOR. MANY FOODS IN STORAGE WITH NO LIDS/COVERS. BULK CONTAINERS ARE NOT LABELED.
SHELVES INSIDE WALK IN COOLER HAVE FOOD LIKE DEBRIS ACCUMULATION. FOOD EQUIPMENT SUCH AS STOVES, MICROWAVES ARE COVERED WITH GREASE AND DEBRIS. FOUND SEVERAL TRAYS OF FOOD STORED ON THE FLOOR. MANY FOODS IN STORAGE WITH NO LIDS/COVERS. BULK CONTAINERS ARE NOT LABELED.
SHELVES INSIDE WALK IN COOLER HAVE FOOD LIKE DEBRIS ACCUMULATION. FOOD EQUIPMENT SUCH AS STOVES, MICROWAVES ARE COVERED WITH GREASE AND DEBRIS. FOUND SEVERAL TRAYS OF FOOD STORED ON THE FLOOR. MANY FOODS IN STORAGE WITH NO LIDS/COVERS. BULK CONTAINERS ARE NOT LABELED.
SHELVES INSIDE WALK IN COOLER HAVE FOOD LIKE DEBRIS ACCUMULATION. FOOD EQUIPMENT SUCH AS STOVES, MICROWAVES ARE COVERED WITH GREASE AND DEBRIS. FOUND SEVERAL TRAYS OF FOOD STORED ON THE FLOOR. MANY FOODS IN STORAGE WITH NO LIDS/COVERS. BULK CONTAINERS ARE NOT LABELED.
SHELVES INSIDE WALK IN COOLER HAVE FOOD LIKE DEBRIS ACCUMULATION. FOOD EQUIPMENT SUCH AS STOVES, MICROWAVES ARE COVERED WITH GREASE AND DEBRIS. FOUND SEVERAL TRAYS OF FOOD STORED ON THE FLOOR. MANY FOODS IN STORAGE WITH NO LIDS/COVERS. BULK CONTAINERS ARE NOT LABELED.
SHELVES INSIDE WALK IN COOLER HAVE FOOD LIKE DEBRIS ACCUMULATION. FOOD EQUIPMENT SUCH AS STOVES, MICROWAVES ARE COVERED WITH GREASE AND DEBRIS. FOUND SEVERAL TRAYS OF FOOD STORED ON THE FLOOR. MANY FOODS IN STORAGE WITH NO LIDS/COVERS. BULK CONTAINERS ARE NOT LABELED.
SHELVES INSIDE WALK IN COOLER HAVE FOOD LIKE DEBRIS ACCUMULATION. FOOD EQUIPMENT SUCH AS STOVES, MICROWAVES ARE COVERED WITH GREASE AND DEBRIS. FOUND SEVERAL TRAYS OF FOOD STORED ON THE FLOOR. MANY FOODS IN STORAGE WITH NO LIDS/COVERS. BULK CONTAINERS ARE NOT LABELED.
SHELVES INSIDE WALK IN COOLER HAVE FOOD LIKE DEBRIS ACCUMULATION. FOOD EQUIPMENT SUCH AS STOVES, MICROWAVES ARE COVERED WITH GREASE AND DEBRIS. FOUND SEVERAL TRAYS OF FOOD STORED ON THE FLOOR. MANY FOODS IN STORAGE WITH NO LIDS/COVERS. BULK CONTAINERS ARE NOT LABELED.
SHELVES INSIDE WALK IN COOLER HAVE FOOD LIKE DEBRIS ACCUMULATION. FOOD EQUIPMENT SUCH AS STOVES, MICROWAVES ARE COVERED WITH GREASE AND DEBRIS. FOUND SEVERAL TRAYS OF FOOD STORED ON THE FLOOR. MANY FOODS IN STORAGE WITH NO LIDS/COVERS. BULK CONTAINERS ARE NOT LABELED.
SHELVES INSIDE WALK IN COOLER HAVE FOOD LIKE DEBRIS ACCUMULATION. FOOD EQUIPMENT SUCH AS STOVES, MICROWAVES ARE COVERED WITH GREASE AND DEBRIS. FOUND SEVERAL TRAYS OF FOOD STORED ON THE FLOOR. MANY FOODS IN STORAGE WITH NO LIDS/COVERS. BULK CONTAINERS ARE NOT LABELED.
SHELVES INSIDE WALK IN COOLER HAVE FOOD LIKE DEBRIS ACCUMULATION. FOOD EQUIPMENT SUCH AS STOVES, MICROWAVES ARE COVERED WITH GREASE AND DEBRIS. FOUND SEVERAL TRAYS OF FOOD STORED ON THE FLOOR. MANY FOODS IN STORAGE WITH NO LIDS/COVERS. BULK CONTAINERS ARE NOT LABELED.
SHELVES INSIDE WALK IN COOLER HAVE FOOD LIKE DEBRIS ACCUMULATION. FOOD EQUIPMENT SUCH AS STOVES, MICROWAVES ARE COVERED WITH GREASE AND DEBRIS.
HAND WASH SINK DRAINS SLOWLY.
LAST INSPECTION REPORT UNAVAILABLE.
LIGHTS IN KITCHEN DO NOT HAVE COVERS.
MEASURED YOGURT MIX AT 63F STORED IN MELTED ICE BATH. ALSO SOME STORED AT CONSUMER SELF SERVICE MEASURING 48F. HOT TANDOORI CHICKEN MEASURED AT 125F.
OBSERVED GREASE ON WALLS, DUST ON CEILINGS AND CRACKED FLOOR TILES IN KITCHEN.
OBSERVED PINK MOLD LIKE DEBRIS INSIDE ICE MACHINE. FOOD PREP COUNTERS ARE DIRTY.
OBSERVED SEVERAL FLIES INSIDE KITCHEN.
OBSERVED TWO BOWLS OF HOT FOOD COOLING AT ROOM TEMPERATURE MEASURING 113F AND 108F.

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

Cuisines:

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