POSITIVE GROWTH, INC.

Observed the inside of ice machine with buildup. CA: In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Advised PIC to increase the cleaning frequency to keep the ice machine free of accumulation of buildup. Ice shall be burned(discarded) and machine shall be cleaned and sanitized by end of day.

Observed the prep sink not working in the main kitchen. CA: System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. Advised PIC all plumbing systems shall be maintained and in good repair.

Observed no test strips at the 3 compartment sink to test the concentration of chlorine sanitizer in the main kitchen. CA: 2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature.

(i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

j) Cleaning Agents and Sanitizers.

1. Cleaning agents that are used to clean equipment and utensils as specified under section (7) of this Rule, shall be provided and available for use during all hours of operation.

2. Except for those that are generated on-site at the time of use, chemical sanitizers that are used to sanitize equipment and utensils, as specified under Section (8) of this Rule, shall be provided and available for use during all hours of operation. Advised PIC will monitor daily to ensure compliance with sanitizing solution testing requirements.

Observed cooked chicken at 53°F and mashed potatoes at 51°F in the cooler, both above the required cold holding temperature of 41°F.

CA:Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

COS:PIC voluntarily discarded the improperly cold-held food items during the inspection

During the time of inspection, no hand soap was available at the handwashing sink.

CA:Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf

COS:PIC replenished hand soap at the sink during the inspection.

During the time of inspection, no hand drying provisions were available at the handwashing sink.

CA:) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf

COS: PIC replenished paper towels at the sink during the inspection.

Observed an employee handling food while wearing wrist jewelry.

CA:Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

Advised PIC that food employees may not wear jewelry on their arms or hands except for a plain band ring while preparing or handling food, as it can pose a contamination risk.

Observed an employee handling food without wearing a hair restraint.

CA: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.

Advised PIC that food employees must wear effective hair restraints, such as hats, hairnets, or visors, to prevent hair from contaminating food and food-contact surfaces.

Observed beef pasta made yesterday 9/27 not cooled down to 41F.

COS:Pasta was discarded.

Observed Inside of ice machine not cleaned.

Discuessed ice shall be burned(discarded) and machine shall be cleaned and santized by EOD