A-1 Soul Food LLC

Nonfood-contact surfaces clean — Inspector Note: Observed grease like substance settled in back of the cooking pots and walls 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. C.A; PIC instructed to degrease the back of the cooking pots and walls

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed black mold like substance at the inside flap of ice machine 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. C.A; PIC instructed to clean and sanitize the ice machine

Approved thawing methods used — Inspector Note: Observed meat thawing in standing water in main kitchen. CA: thawing shall be done under refrigeration or continuous water. COS: PIC turned water on. 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;

Physical facilities installed, maintained, and clean — Inspector Note: Observed cardboard being used on floor in main kitchen. CA: absorbent materials shall not be used on floor. 511-6-1.07(5)(g) - Absorbent Materials on Floors, Use Limitation (C) (g) Absorbent Materials on Floors, Use Limitation. Except as specified in subsection (5)(c)2 of this Rule, sawdust, wood shavings, granular salt, baked clay, diatomaceous earth, or similar materials may not be used on floors.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed employee using hand sink in front of house to fill pan for front line service. CA: hand sink shall be used for hand washing only. 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf