POSITIVE GROWTH, INC.

Approved thawing methods used — Inspector Note: Observed raw chicken thawing in water at the 3 compartment sink in the wash compartment. CA: 511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. 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; 3. 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 4. 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. 5. 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. COS: PIC moved the raw chicken to the sanitizing compartment under running water.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed 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.

Proper cold holding temperatures — Inspector Note: Observed multiple ready to eats cold held above 41F stored in 2 door reach in cooler. CA: 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) 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. COS: PIC voluntarily discarded food items.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: 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.

Plumbing installed; proper backflow devices — Inspector Note: 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.

Food-contact surfaces: cleaned & sanitized — Inspector Note: 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.