POSITIVE GROWTH, INC.

3 findings recorded on Aug 17, 2026. 3 marked corrected on site.

1. Violation recordedItem 2-2D ↗

   Handwashing

   Observed no hand soap was available at the handwashing sink. CA:Handwashing Cleanser, Availability.

   Inspector’s full note

   Inspection item: Adequate handwashing facilities supplied & accessible

   Code 511-6-1.07(3)(a)

   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. Corrected On-Site. New Violation.

   Official report · Item 2-2D ↗

   Marked corrected on site

2. Violation recordedItem 6-1A ↗

   Proper cold holding temperatures

   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.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

   Code 511-6-1.04(6)(f)

   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. Corrected On-Site. New Violation.

   Official report · Item 6-1A ↗

   Marked corrected on site

3. Violation recordedItem 11C ↗

   Approved thawing methods used

   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.

   Inspector’s full note

   Inspection item: Approved thawing methods used

   Code 511-6-1.04(6)(c)

   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. Corrected On-Site. New Violation.

   Official report · Item 11C ↗

   Marked corrected on site

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