SOUL FOODIES

8 findings recorded on Sep 1, 2026. 3 marked corrected on site.

1. Violation recordedItem 2-2A ↗

   Management knowledge, responsibilities, reporting

   Signed employee health agreements were not available at the time of inspection. Employee was unable to provide proof that agreements had been reviewed with staff.

   Inspector’s full note

   Inspection item: Management knowledge, responsibilities, reporting

   Code 511-6-1.03(2)(o)

   Signed employee health agreements were not available at the time of inspection. Employee was unable to provide proof that agreements had been reviewed with staff. COS: Advised to has ALL staff review and sign documents. Employee complied and signed document C/A:511-6-1.03(2)(o) - Person-in-Charge Duties (Pf) 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; Pf and Corrected On-Site. New Violation.

   Official report · Item 2-2A ↗

   Marked corrected on site

2. Violation recordedItem 6-2 ↗

   Proper date marking and disposition

   Observed cooked pasta noodles in bags stored in reach in cooler for more than 24 hours without proper date marking. COS: Bags of pasta noodles were labeled with the proper date markings.

   Inspector’s full note

   Inspection item: Proper date marking and disposition

   Code 511-6-1.04(6)(g)

   Observed cooked pasta noodles in bags stored in reach in cooler for more than 24 hours without proper date marking. COS: Bags of pasta noodles were labeled with the proper date markings. C/A:511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf Corrected On-Site. New Violation.

   Official report · Item 6-2 ↗

   Marked corrected on site

3. Violation recordedItem 11A ↗

   Proper cooling methods used: adequate equipment for temperature control

   Observed raw cut chicken, raw catfish and cooked pasta noodles stored in prep-top cooler cooling with lid on tight. COS: Lids were removed to complete cooling process.

   Inspector’s full note

   Inspection item: Proper cooling methods used: adequate equipment for temperature control

   Code 511-6-1.04(6)(e)

   Observed raw cut chicken, raw catfish and cooked pasta noodles stored in prep-top cooler cooling with lid on tight. COS: Lids were removed to complete cooling process. Corrective Action: 511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods. 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Corrected On-Site. New Violation.

   Official report · Item 11A ↗

   Marked corrected on site

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