Capella Recovery Center

3 findings recorded on Oct 14, 2026. 3 marked corrected on site.

1. Violation recordedItem 2-2D ↗

   Handwashing

   Observed no hand drying provision (paper towel) available in any of the handwashing sinks located in the main kitchen. COS: PIC provided/refilled the paper towels.

   Inspector’s full note

   Inspection item: Adequate handwashing facilities supplied & accessible

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

   Observed no hand drying provision (paper towel) available in any of the handwashing sinks located in the main kitchen. COS: PIC provided/refilled the paper towels. Pf) (b) 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 Corrected On-Site. New Violation.

   Official report · Item 2-2D ↗

   Marked corrected on site

2. Violation recordedItem 6-2 ↗

   Date marking and disposition

   Observed prepared foods stored in the reach-in coolers not marked with date of preparation or date for disposal. COS: PIC discarded foods. g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1.

   Inspector’s full note

   Inspection item: Proper date marking and disposition

   Code 511-6-1.04(6)(g)

   Observed prepared foods stored in the reach-in coolers not marked with date of preparation or date for disposal. COS: PIC discarded foods. g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf 2. Except as specified in paragraphs 5 through 7 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall Corrected On-Site. New Violation.

   Official report · Item 6-2 ↗

   Marked corrected on site

3. Violation recordedItem 12A ↗

   Food storage and contamination

   Observed ready to eat fruits, apples and pears, displayed without proper protection/wrap to prevent contamination. COS: PIC rewashed all fruits and will wrap them individually. u) Food Display.

   Inspector’s full note

   Inspection item: Contamination prevented during food preparation, storage, display

   Code 511-6-1.04(4)(u)

   Observed ready to eat fruits, apples and pears, displayed without proper protection/wrap to prevent contamination. COS: PIC rewashed all fruits and will wrap them individually. u) Food Display. 1. Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of packaging; counter, service line, or salad bar food guards, display cases, or other effective means. P Corrected On-Site. New Violation.

   Official report · Item 12A ↗

   Marked corrected on site

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