Mar 2, 2026
Routine
2-2A - management knowledge, responsibilities, reporting
Regulation: 511-6-1.03(2)(o) - person-in-charge duties (pf)
PIC was unable to provide EHS with signed Employee health agreements
CA: 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
Correct by date: 3/12/26 Employee health agreement viewed and signed by employees. EHS will email employee health agreement document.
11C - approved thawing methods used
Regulation: 511-6-1.04(6)(c) - thawing (c)
Observed raw fish thawing in container filled with water on the countertop of main kitchen. CA: Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:
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Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or
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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;
- As part of a cooking process if the food that is frozen is:
(i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or
(ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; or
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Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.
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Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:
(i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or
(ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection.
15B - warewashing facilities: installed, maintained, used; test strips
Regulation: 511-6-1.05(3)(h),(i),(j) - temperature measuring device, manual warewashing; sanitizing solutions, testing device (pf)
PIC unable to provide proper testing device for sanitizing solution used for San buckets and 3 compartment sink
CA Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.