Hooligans

Management knowledge, responsibilities, reporting

Violation of Code: [511-6-1.03(2)(o)] PIC could not provide employee reporting agreements. CA: Informed PIC that food employees and conditional employees should be informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food Employee reporting agreement document was provided by email. New Violation. Correct By: 09/24/2026

Food stored covered

Violation of Code: [511-6-1.04(4)(c)1(iv)] Observed multiple containers of food in the reach cooler, including wings, diced tomatoes, and other cut vegetables stored uncovered. Observed container of wings stored uncovered in the walk-in cooler, and cut fruits stored uncovered in the second walk-in cooler. CA: Advised PIC to keep food items covered in walk in cooler. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination New Violation. Correct By: 09/24/2026

Approved thawing methods used

Violation of Code: [511-6-1.04(6)(c)] Observed spinach/artichoke dip thawing submerged in water with the water not running. CA: PIC was informed that Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF; COS: PIC turned the sink on for it to continue to thaw properly. Corrected On-Site. New Violation.