Intermediate – Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Discussed with the operator and provided **Corrective Action Taken**

Intermediate – Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed employee turn on the water, place hands underneath the running water, pump soap on hands, rinse rub soap on hands, rinse off the soap, and dry hands with a paper towel by the walk in cooler. Inspector coached/trained the employee. Observed employee with scrapes on hands without a bandage and without a glove on touching clean pans to begin prep food for the line. Discussed with the employee, employee placed the clean pans inside the three compartment sink to begin prep food cleaned and washed hands properly, placed bandage and gloves on hands. Observed employee turn on the water and rinse hands at the hand washing sink by the walk in cooler. Inspector coached trained employee. Employee used personal phone to translate from Spanish to English: I have scrapes on my hands, I can't use soap. Inspector observed employee place bandage and gloves on to continue orders and preparation of food. Observed employee turn on the water, place hands underneath the running water, pump soap on hands, rinse rub soap on hands, rinse off the soap, and dry hands with a paper towel by the walk in cooler. Inspector coached/trained the employee **Corrective Action Taken**

Intermediate – No probe thermometer provided to measure temperature of food products.