VIEW POINT HEALTH CLK CRISIS STABILIZATION UNIT

3 findings recorded on Oct 2, 2026.

1. Inspector observationItem 4-2B ↗

   Food-contact surface sanitation

   Observed a black mold like substance in the upper compartment where the ice is made.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

   Inspector’s full note

   Inspection item: Inspection item 4-2B

   Code .05(7)(a)1

   Observed a black mold like substance in the upper compartment where the ice is made.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

   Official report · Item 4-2B ↗

   Correction status not recorded

2. Inspector observationItem 6-1A ↗

   Cold holding

   Observed 15 ham/ cheese sandwiches, and two packages of bologna that were held longer than four hours at a temperature higher than 41° F in the three door upright cooler. // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The ham and cheese sandwiches were discarded. The two packages of bologna were discarded.//

   Inspector’s full note

   Inspection item: Inspection item 6-1A

   Code .04(6)(f)

   Observed 15 ham/ cheese sandwiches, and two packages of bologna that were held longer than four hours at a temperature higher than 41° F in the three door upright cooler. // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The ham and cheese sandwiches were discarded. The two packages of bologna were discarded.//

   Official report · Item 6-1A ↗

   Correction status not recorded

3. Inspector observationItem 6-2 ↗

   Date marking and disposition

   Observed multiple ziplock bags of temperature controlled food ( Olives, beans, cooked vegetables, ham, shredded cheddar cheese) stored in the upright three door refrigerator that were not date marked once they were opened.// Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: The cooked beans and the cooked vegetables were date marked. The rest of the food in…

   Inspector’s full note

   Inspection item: Inspection item 6-2

   Code .04(6)(g)

   Observed multiple ziplock bags of temperature controlled food ( Olives, beans, cooked vegetables, ham, shredded cheddar cheese) stored in the upright three door refrigerator that were not date marked once they were opened.// Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: The cooked beans and the cooked vegetables were date marked. The rest of the food in the ziplock bags was discarded.//

   Official report · Item 6-2 ↗

   Correction status not recorded

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