WNB FACTORY

Observed food containers that were wet-stacked on the overhead shelving. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored:

(i) In a self-draining position that allows air drying; and

(ii) Covered or inverted. EHS informed the PIC of the need for staff to allow equipment to drain, air-dry before stacking.

Observed cardboard lining the shelf by the back door and aluminum foil lining several prep tables throughout the facility. ) Single-Service and Single-Use Articles, Use Limitation.

1. Single-service and single-use articles may not be reused. EHS informed PIC that single service items can not be re-used for any other purpose.

Observed prep top with an ambient of 46F. 3. 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. EHS informed the PIC of the need to adjust the thermostat to lower the temperature.

Observed facility with new household chest freezer. Food service equipment must be commercial grade equipment and designed and built according to standards set by American National standards Institute (ANSI) accredited certification programs. Such an accredited program includes, but is not limited to, one offered by the National Sanitation Foundation, or Underwriters Laboratories. Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program is deemed to comply with subsections (1) and (2) of this Rule when used for its intended purpose. EHS informed the PIC that household equipment is not allowed.

Observed heavily stained ceiling tiles/duct covers on the fry line and in the dining area; AC Filter zip-tied over ceiling tile spot.(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. EHS informed PIC to clean duct covers/replace ceiling tiles.

EHS observed multiple food items in prep with food temps between 49-59 degrees Fahrenheit. PIC provided invoice order for prep top that was repaired recently. PIC stated that prep top cooler worked fine on yesterday. (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

Informed PIC to place all food items prepped today on ice and placed in WIC. Also EHS stated to take food from WIC and re-stock. WIC is in temp. This was COS.

EHS observed hand glove placed on top of raw chicken in chest freezer. EHS did not see anyone use the glove. (z) Miscellaneous Sources of Contamination. Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection. EHS tossed glove and informed PIC to avoid contamination to have glove moved to another area that is easily accessible. This was COS.

EHS observed the most recent inspection report not posted for public viewing. An inspection score of a 90 with date of 2/2024

1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Informed PIC to have most recent inspection score posted for public viewing. This must be corrected by 04/3/25

Observed a knife stored in the crevice between the prep table and the maketable in the main kitchen area. (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;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). EHS removed knife. This was COS.

EHS observed prep top unit with an ambient temps between 57-59 degrees Fahrenheit. PIC showed EHS that prep top cooler was repaired recently and worked on yesterday.

3. 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. Informed PIC to have low boy REF repaired or replaced. This must be corrected by 04/03/25

EHS observed WIF door not self-closing. There is a note on the door that says "Pull door close." When EHS entered the door had to be closed behind. (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Informed PIC to have door repaired to self close. This must be corrected by 04/7/25

EHS observed multiple food items in WIC with food temps between 46-47 degrees Fahrenheit. Ambient temp of WIC sat at 49 degrees Fahrenheit. EHS asked PIC if there were any issues with WIC and PIC stated that they knew there was an issue. However a few moments after, PIC stated that it wasn't this facility, but the sister facility that had the WIC issue.

(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 Food items prepped on previous days were tossed. This was COS

Facility lacking pest control records for August and September with arrow exterminator.

(k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and Informed PIC to ensure that records are kept on file. This must be corrected by 10/09/24

EHS observed pipes under prep 3C sink wrapped with duct tap. Employees stated that there is a leak at sinks. (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. Informed PIC to have leaks. This must be corrected by 10/11/24

EHS observed no air gaps at prep sinks, and air gap wrapped with duct tape at 3C sink.

d) Backflow Prevention, Air Gap. An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch (25 mm). P

Informed PIC that prep /3c sinks will need an air gap. This must be corrected by 10/11/24

Observed handwashing signage needing to be posted at the handsink in the kitchen and at the front counter. d) Handwashing Signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. EHS informed the owner of the need to post handwashing signage. This must be corrected by 10/10/24

Observed facility using cardboard to line shelving units in the kitch (r) Single-Service and Single-Use Articles, Use Limitation.

1. Single-service and single-use articles may not be reused. EHS informed PIC that single service items could not be re-used. Cardboard is to be tossed. This must be corrected by 10/10/24

EHS observed WIC with an ambient temp of 47 degrees Fahrenheit. Towards the end of inspection, WIC was at 39 degrees Fahrenheit. PIC informed EHS that the WIC is constantly opened

3. 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. Informed PIC to have WIC adjusted to compensate for frequent openings. EHS also informed PIC to have WIC inspected to ensure of any issues. This must be corrected by 10/10/24

Observed sprayer on back shelving by dish sink not labeled with the substance inside. (b) Working Containers, Common Name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. EHS informed PIC of the need to label the degreaser sprayer container.

Observed handwashing signage needing to be posted at the handsink in the kitchen and at the front counter. d) Handwashing Signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. EHS informed the owner of the need to post handwashing signage.

Observed facility using cardboard and aluminum foil to line shelving units in the kitchen. (r) Single-Service and Single-Use Articles, Use Limitation.

1. Single-service and single-use articles may not be reused. EHS informed PIC that single service items could not be re-used.

Observed shelving unit on bricks in the kitchen. (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition. EHS informed PIC that all equipment must be in good repair; he stated he had a prep table on order.

Observed facility with bacon pieces in a Sterilite container. (jj) Food Service Equipment, Acceptability. Food service equipment must be commercial grade equipment and designed and built according to standards set by American National Standards Institute (ANSI) accredited certification programs. Such an accredited program includes, but is not limited to, one offered by the National Sanitation Foundation, or Underwriters Laboratories. Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program is deemed to comply with subsections (1) and (2) of this Rule when used for its intended purpose. EHS informed PIC of the need to place bacon in a food grade container.

Observed heavily stained ceiling tiles on the fry line and dust building on the ceiling tile in the dining area, the need to clean behind the cook line and in the back storage area near the mop sink. (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. EHS informed PIC to clean/replace ceiling tiles.

Observed no employee health reporting forms for at least two of the new workers. Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. EHS informed PIC of the need for staff to read a sign the health reporting agreement and that files should remain on-site.

Observed cord to fan on shelving unit leading to the handsink blocking access to the handsink; EHS had to unplug the fan to gain access to the handsink. 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

3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf Facility is not to block access to the handsinks.

Observed no fecal/vomit kit within the facility. (6) Responding To Contamination Events. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Pf EHS informed PIC to inform the owner to purchase a new kit.

Observed inside door to back door with opening space of visible light at bottom. 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. EHS informed PIC that a weather strip must be placed at the door the prevent the entry of pests.

Observed handwashing signage needing to be posted at the handsink in the kitchen and at the front counter. d) Handwashing Signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. PIC is to inform the owner of the need to post handwashing signage.

Observed heavily stained ceiling tiles on the fry line and dust building on the ceiling tile in the dining area. (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. EHS informed PIC to clean/replace ceiling tiles.