LATE RISERS

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator during inspection. Corrective Action Taken

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed to establishment during inspection Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed sanitizer bucket in handwash sink. Operator moved bucket during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease buildup on hood vents.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Chef observed handling sandwich buns without gloves. Inspector advised chef of procedures, and chef washed hands and applied gloves. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on counter next to single service items.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 91F. Chef moved water pan to grill for reheating. Corrective Action Taken