Intermediate – Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

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.

Intermediate – Handwash sink not accessible for employee use at all times. Observed plastic spray bottle multi surface stored inside hand wash sink. Removed during inspection. **Corrected On-Site**

Intermediate – Manager or person in charge lacking proof of food manager certification. Gabriel Pernigotti.

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked meat not date marked. As per operator held for more than 24 hours no date mark.