WNB FACTORY

Observed sauce cups within small reach in cooler at front serving area above 41F (blue cheese, Honey mustard, Wow Sauce). Discussed with PIC when cups were placed; they mentioned blue cheese, honey mustard, Wow sauce.

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. P

Corrective action: Sauce Cups that were out of temperature from yesterday discarded. Advised PIC to place less items within reach in cooler.

Observed single use sauce cup within flour container used as a scoop within dry storage.

511-6-1.05(6)(r) - Single-Service/Single-Use Articles, Use Limitations (C) (r) Single-Service and Single-Use Articles, Use Limitation.

1. Single-service and single-use articles may not be reused.

Corrective action: Sauce cup discarded, discussed with PIC to use a proper scoop for the flour.

Does not have quaternary sanitizer test strips

Observed sanitizer test trips available were chlorine, but sanitizer used is quaternary. PIC mentioned they ran out.

511-6-1.05(3)(h),(i),(j) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing.

(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. Pf

Corrective action: Discussed with PIC to refill their quaternary sanitizer strips as soon as possible.

Observed scoop handle within bulk rice container touching the rice.

511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

Corrective action: Spoke to PIC, to be careful when placing the scoop inside of the bin as it could shift.

Observed facility does not have sanitizer test strips for their quaternary sanitizer yet.

511-6-1.05(3)(h),(i),(j) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing.

(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. Pf

Corrective action: Spoke to PIC, they mentioned the sanitizer has been ordered but has not arrived. They need to acquire as soon as possible.

Observed several items within prep top cooler at 45F and above. Cook mentioned they were placed around 11am.

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. P

Corrective action: Items were placed within walk in cooler to cool down to 41F or below.

Observed:

-ice desserts within single use cups in walk in freezer with no overhead protection.

-Cooling bin of cooked rice on the counter top, with no overhead protection.

-Bin of cooked fried chicken next to fryer with no overhead protection.

511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Corrective action: Spoke to PIC and cooks that items require overhead protection at all times if not covered.

Observed sliding door meshing ripped at the back of the kitchen and observed back door has gaps that could allow insects to enter.

511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected.

1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

Corrective action: Spoke to PIC about having mesh repaired and gaps filled.

Observed prep sink with no hot water preassure.

511-6-1.06(1)(g),(h) - Water Supply, Capacity; Pressure (Pf) (g) Capacity.

1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf

2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf (h) Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. Pf

Corrective action: Spoke to PIC about fixing prep sink to have access to hot water.

Observed scoop handle within bulk rice container touching the rice.

511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

Corrective action: Spoke to PIC and cook about maintaining handles upright and not touching the food.

Observed prep top cooler to the right with several foods within cooler at 41F or above. Cook mentioned unit had been malfunctioning and they were in the process of repairing.

511-6-1.05(6)(q)1&3 - Good Repair & Calibration (C) (q) Good Repair and Calibration.

1. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsections (1) and (2) of this Rule or shall be discarded.
2. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

Corrective action: Food within unit was moved to Walk in cooler for cooling and spoke to PIC to have unit fixed as soon as possible.

Observed facility has chlorine test strips, when their sanitizer is quat.

511-6-1.05(3)(h),(i),(j) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing.

(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. Pf

Corrective action: Spoke to PIC that their sanitizer is quat and not chlorine, and to get proper sanitizer strips.

Observed water puddle within prep top cooler.

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.

Corrective action: Spoke with PIC and cooks to maintain area cleaned and increase frequency of cleaning

Observed ice build-up within inside of the walk in freezer.

Violation Code Reference 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Corrective action: Spoke with PIC about cleaning ice build up as soon as possible.

Observed reach in cooler at the front service area of the facility holding various sauce cups at temperature of 54F and ambient 50F.

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. P

Corrective action: Spoke with PIC to have machine service or replaced and had cups discarded.

Observe CFSM displayed no longer works at this location and new PIC does not have one.

511-6-1.03(3)(b) - Certification Requirements/Exemptions (Pf) At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken.

Corrective action: Spoke with PIC and manager (Chris), Mr. Sam needs to get their CFSM certification as soon as possible. Will have 60 days to comply.

Observed Shrimp being thawed using water above 70F (120F). Thawing commenced 40 minutes before inspection.

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; or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below,

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow, 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, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C);

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) of this Rule, or

(ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; 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.

Corrective action: Spoke to PIC and cooks, thawing under water must be done with water at 70F or below. Changed water from hot to cold.

Observed sliding door threshold ripped at the back of the kitchen towards the dumpster bins.

511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected.

1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

2. The requirements in paragraph 1 of this subsection does not apply if a food service establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents.

3. Exterior doors used as exits need not be self-closing if they are:

(i) Solid and tight-fitting;

(ii) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and

(iii) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use.

4. Except as specified in paragraphs 2 and 5 of this subsection, if the windows or doors of a food service establishment, or of a larger structure within which a food service establishment is located, are kept open for ventilation or other purposes or a temporary food service establishment is not provided with windows and doors as specified under paragraph 1 of this subsection, the openings shall be protected against the entry of insects and rodents by:

(i) 16 mesh to 1 inch (16 mesh to 25.4 mm) screens;

(ii) Properly designed and installed air curtains to control flying insects; or

(iii) Other effective means.

5. The requirement in paragraph 4 of this subsection does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition.

Corrective ation: Spoke to PIC to have threshold fixed.

Observed facility has no sanitizer test strips.

511-6-1.05(3)(h),(i) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing.

1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf

2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf

(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. Pf

Corrective action: Spoke to PIC about having sanitizer test strips and in the mean time to refill buckets at a appropriate timefram.

EHS observed fryers with grease accumulations and food debris on non-food contact surfaces. Facility had not opened to public nor had fryers been in use at time of inspection. Violation: non-food contact surfaces shall be kept free of accumulations. CA: clean fryers at frequency to prevent accumulations.

EHS observed need to clean tiles around air vent and above hood vent. Violation: physical facilities shall be maintained clean and in good repair. CA: clean ceiling tiles, paint white, or replace.

EHS observed wings in fryer basket that had not been cooked to 165F. After speaking with manager stated that facility cooks to 165 and then hold over fryer not exceeding 2 hours. Facility has no procedures for a noncontinuous cooking process. Violation: raw chicken must be cooked to an internal temperature of 165F prior to serving. CA: employee cooked wings to internal temperature of 165F.

EHS observed facility with small reach in cooler on front counter area with all sauces. Sauces observed to be above required 41F. Violation: time/temperature control for safety foods shall be maintained at 41F or below unless time is used as public health control. CA: EHS had PIC remove sauces and place in walk in to cool as time allows.

EHS observed cheese in prep top cooler above required 41F. Violation: time/temperature control for safety food cold holding shall be maintained at 41 degrees Fahrenheit unless time is used as public health control. CA: EHS had manager remove top portion of cheese and move to walk in to allow to cool as time allowed.

EHS observed no PIC present at start of inspection. Asked cashier and stated she guessed she was but could not answer questions asked by EHS. Violation: there must be a person in charge when CFSM is not present at facility. CA: choose someone who works in kitchen who will have knowledge of food safety and operations to be PIC.

EHS observed 2 containers of cooked rice labeled 9/12/23 and 3 containers labeled 9/13/23. Violation: ready to eat, time/temperature control for safety food that requires date marking shall be disposed of in 7 days from preparation date. CA: EHS had manager discard rice.

EHS observed container of individual portioned coleslaw with no datemarking. Violation: ready to eat, time/temperature control for safety food shall be marked with date prepared. CA: EHS had manager discard coleslaw.

EHS observed spray bottle with no label on counter next to hand sink behind front counter. Violation: working containers of toxic or poisonous materials such as sanitizers shall be labeled with common name. CA: EHS had manager label spray bottle.

EHS observed scoop in bulk rice container with handle in rice. Violation: in use utensils in non-TCS foods shall be stored with handle out of product in covered container. CA: ensure handle remains out of rice.

EHS observed single use sauce cups being used as scoops for seasoning in dry storage area. Violation: single-use containers shall not be reused. CA: replace sauce cups with scoops with handles.