1. Condiments and menus are not sanitized and are used and handled by multiple patrons and employees. 2. The employer is allowing 34 patrons inside when only 21 patrons should be allowed (which is 25% of the occupancy limit). 3. Patrons who are not actively eating or…
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1. Multiple employees have tested positive for COVID-19. The employer refuses to allow possibly exposed employees to quarantine. 2. Located in the restaurant, the employer does not sanitize the restaurant which could expose employees and patrons to COVID-19.
Alleged Hazards: 2, Employees Exposed: 6
Source: Osha.gov |…
Alleged Hazards: 2, Employees Exposed: 6
Source: Osha.gov |…
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