Mirage Restaurant

Basic – Employee preparing food in customer section of dining area.- discussed with operator – food moved to kitchen Corrective Action Taken

Basic – Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. – manager inverted bowls and plates Corrected On-Site

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

n- dolmades 46F , feta cheese 45 F at buffet placed at buffet at 11:00 am – no temperatures taken – employee discarded Corrective Action Taken

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.n- dolmades 46F , feta cheese 45 F at buffet placed at buffet at 11:00 am – no temperatures taken – employee discarded

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. Corrected On-Site

Intermediate – No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Manager printed reporting agreement and some employees reviewed and signed . Remaining employees will review and sign as they work

Intermediate – Spray bottles containing toxic substance not labeled on shelf at cook line – manager labeled spray bottles Corrected On-Site