HARRY A`S

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.

Basic - Food stored on floor. Observed cooking oil on the cook line floor.

Intermediate - Handwash sink used for purposes other than handwashing. Observed can of pineapple juice and a bottle of charleston in the employee hand sink in the bar area.

Intermediate - Spray bottle containing toxic substance not labeled,bar area.

Basic - In-use tongs stored on equipment door handle between uses, on the cook line.

Basic - Standing water in bottom of reach-in-cooler, in the waitress station.

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 - Food-contact surface soiled with food debris, can opener.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, back storage area.

Basic - No handwashing sign provided at a hand sink used by food employees, back dry storage area.