SOI 3

4 findings recorded on Sep 29, 2026. 3 marked corrected on site.

1. Violation recordedItem 2-2A ↗

   Employee health reporting

   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.

   Inspector’s full note

   Inspection item: Management knowledge, responsibilities, reporting

   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.

   Official report · Item 2-2A ↗

   Marked corrected on site

2. Violation recordedItem 6-1A ↗

   Cold holding

   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.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

   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.

   Official report · Item 6-1A ↗

   Marked corrected on site

3. Violation recordedItem 9-2 ↗

   Specialized process compliance

   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.

   Inspector’s full note

   Inspection item: Compliance with variance, specialized process and HACCP plan

   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.

   Official report · Item 9-2 ↗

   Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.