SOI 3

Violations (4)

• 2-2ACriticalCorrected on site

  Management knowledge, responsibilities, reporting

  Violation of Code: [511-6-1.03(2)(o)] PIC unable to provide a verifiable manner in which food employees have been informed of their responsibility to report to the person-in charge (PIC) as it relates to foodborne illness C/A: Food employees and conditional employees are 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 COS: employee health policy provided by EHS, policy reviewed with PIC Corrected On-Site. New Violation.

• 6-1ACorrected on site

  Proper cold holding temperatures

  Violation of Code: [511-6-1.04(6)(f)] Oberved multiple TCS foods distinguished with an asterisk (*) held above 41F in units located in the main kitchen. C/A: cold time/temperature control for safety (TCS) food shall be maintained at 41°F or below COS: items discarded Corrected On-Site. New Violation.

• 9-2Corrected on site

  Compliance with variance, specialized process and HACCP plan

  Violation of Code: [511-6-1.04(6)(k)] Observed ROP chicken and pork in Walk-in Cooler and Prep Cooler 1 and 2 observed with package dates of 9/21, 9/23, and 9/25. CA: To continue to use ROP with TCS food without obtaining a variance or HACCP, the following protocol must be used: 1. Labeled with the production time and date, 2. Held at 41°F (5°C) or less during refrigerated storage, and 3. Removed from its package in the food service establishment within 48 hours after packaging. NOTE: Facility does have a vacuum package machine on a prep table in the prep/ware washing area of the main kitchen; EHS did observed this machine plugged in and ready for use. COS: Foods removed from service. Corrected On-Site. New Violation.

• 15A

  Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used

  Violation of Code: [511-6-1.05(6)(q)1&3] Observed prep top #1 (50F) and prep top #2 (54F) located in the main kitchen with an ambient temperature greater than 41F C/A: Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. New Violation. Correct By: 10/02/2026