1. There has not been proper social distancing put in place, and on busy days the restaurant is often over crowded and all tables and booths are sat regardless of how close they are to one another. 2. A vast majority of the kitchen staff do not
wear masks while working, and there are no concrete sanitation processes that are enforced. 3. Two of three managers had tested positive for COVID-19 and it took several days for employee to find out. This was concerning because both managers continued to work their normal daily shifts while they were sick and waiting for their test results. The manager jobs include greeting and seating all the patrons who come to dine in the establishment; they come into contact with a great many people on a regular basis. 4. Menus are not cleaned very often. 5. Employees are not offered to take the mandatory 14 day quarantine after being exposed.
Source: Osha.gov | Receipt Date: 2021-04-19
Source: Osha.gov | Receipt Date: 2021-04-19
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