WNB Factory

Observed PIC hand wash with cold water. Advised PIC food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: rinse under clean, running warm water. COS: Had PIC rewash for 20 seconds with warm water.

Observed food employee wash-rinse dirty dishes and moved to clean dishes without handwashing step in-between. Advised PIC food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles: after handling soiled equipment or utensils.

Observed no employee food allergy awareness document on file. Advised PIC Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties. Food allergy awareness includes describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic reaction.

Observed bulk food container stored on floor at time of inspection. Advised PIC food shall be protected from contamination by storing the food: at least 6 inches (15 cm) above the floor.

Observed most recent inspection not posted in public display, inspection dated: 9/10/24 posted. Advised PIC 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.

Observed food employee touch pants, don gloves, and handle clean dish without handwashing step in between. Advised PIC food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles. COS: Had food employee cease and wash hands.

Observed food employee wash hands for less than 20 seconds. Advised PIC food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms, for at least 20 seconds. COS: Had food employee wash for 20 seconds.

Observed no paper towels at multiple sinks (at front-food service and back area of kitchen). Advised PIC Each handwashing sink or group of adjacent handwashing sinks shall be provided with: individual, disposable towels.

Observed multiple sanitization buckets measuring 200 ppm CL- concentration. Advised PIC held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). COS: Had PIC dilute sanitization buckets to 50 ppm.

Observed food employee fill sanitization bucket at vegetable sink. Advised PIC raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only. COS: Had food employee cease filling bucket at vegetable sink.

Observed visible light entry at the back door of the facility. Advised PIC outer openings of a food service establishment shall be protected against the entry of insects and rodents by Solid, self-closing, tight-fitting doors. Advised PIC to place weatherstrip/sealant on the back door of the facility

Observed most recent inspection not posted in public display. Advised PIC 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.

Observed multiple stains on ceilings throughout main kitchen of facility. Advised PIC The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Advised PIC to clean/replace ceiling tiles throughout the main kitchen area.

Observed 2 containers of raw chicken wings held overnight in the temperature danger zone above 41F in the disrepaired prep top cooler. Advised PIC that all TCS foods shall properly cold hold at temperatures of 41F or below. COS: PIC discarded the 2 containers of raw chicken.

Observed CFSM certificate not posted in public view during time of inspection. Advised PIC that the original CFSM certificate shall be posted in public view in each food service establishment. Advised PIC to post CFSM certificate in public view.

Observed multiple plastic containers used to store sauce without a label of its content. Advised PIC orking containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Advised PIC to label all working containers with a common name in English.

Observed multiple TCS foods (sliced cheese, cut tomatoes, raw beef patties) cooling improperly in a disrepaired prep top cooler. Advised PIC on proper cooling methods. COS: Had PIC placed noted TCS food items in the WIC for proper cooling.

Upon arrival, observed visible light entry at the back door of the facility. Advised PIC outer openings of a food service establishment shall be protected against the entry of insects and rodents by Solid, self-closing, tight-fitting doors. Advised PIC to place weatherstrip/sealant on the back door of the facility

Observed prep top cooler in disrepair with an ambient temperature of 47 degrees F. Advised PIC 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. Advised PIC to have prep top cooler repaired.

Observed facility without means to test the sanitization concentration of the 3-compartment sink and sanitizer buckets. Advised PIC test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Advised PIC to obtain test strips/kit in order to adequately test the sanitization concentration of the 3-compartment sink and sanitizer buckets.

Observed multiple stains on ceilings throughout main kitchen of facility. Advised PIC The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Advised PIC to clean/replace ceiling tiles throughout the main kitchen area.

Observed cooked chicken wings at 2 fryer baskets improperly cooling at room temperature. Advised PIC on proper cooling methods. COS: Food employee placed cooked chicken wings in the walk-in cooler, uncovered, to properly cool.

Upon arrival, observed 2023 permit posted in public view. Advised PIC that a current Food Service Establishment permit shall be prominently displayed in public view at all times. CA: Advised PIC to obtain and post the 2024 Food Service Establishment permit in public view.

Observed nonfood contact surface of the exterior portion of the knife holder and storage racks in the walk-in cooler stored as clean with residue and food debris. Advised PIC nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. CA: Advised PIC to thoroughly clean the exterior portion of the knife holder and storage racks in the walk-in cooler.

Observed visible light entry at backdoor. Advised PIC outer openings of a food service establishment shall be protected against the entry of insects and rodents by: Solid, self-closing, tight-fitting doors.

Observed inspection report dated: 09/11/2023 posted in public display. Advised PIC 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.

Observed 2023 permit displayed at time of inspection. Advised PIC The permit, or copy thereof, and the current inspection report must be displayed for public view.

Observed multiple containers wet stacked on rack in main kitchen. Advised PIC After cleaning and sanitizing, equipment and utensils: Shall be air-dried. COS: Had PIC unstack containers for proper air drying.

Observed multiple stains on ceilings throughout main kitchen of facility. Advised PIC The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed in WIC multiple boxes of raw chicken (3) directly stored next to and in-contact with multiple boxes of RTE blue cheese dressing; also Observed cooked chicken tenders stored directly below raw catfish, raw tilapia, and raw whiting in RIC. Advised PIC Arranging each type of food in equipment so that cross contamination of one type with another is prevented. COS: Had PIC relocate all items to proper storage.

Observed box of chicken wings sitting on wooden stool near fryer cold-holding at room temperature. Advised PIC time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: Had PIC place box of chicken in WIC for proper cold-holding procedure.

Observed multiple wings in fryer basket hot-holding at room-temperature. Advised PIC 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 135°F (57°C) or above. COS: Had food employee move cooked wings to WIC for proper cooling methods.

Observed food employee rinsing metal bowl in handwashing sink. Advised PIC A handwashing facility may not be used for purposes other than handwashing. COS: Had food employee cease rinsing metal bowl in handwashing sink.

Observed multiple stains on walls and ceilings throughout main kitchen of facility. Advised PIC The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed food contact surfaces of strainers (2), a knife, and multiple lids stored as clean with old food debris. Advised PIC that all food contact surfaces shall be clean to sight and touch.

Observed sanitization concentration at the 3-compartment sink measuring at 0 ppm Cl. Advised PIC that when using chlorine as a sanitizing solution, the concentration range shall read between 50-100 ppm Cl. COS: PIC had employee remake sanitization concentration.

Observed food splatter in multiple areas around the main kitchen. Advised PIC that floors, walls, and ceiling shall be kept clean.

Observed employee enter kitchen from outside don gloves and initiate working with food. Also, Observed employee make sanitizer solution remove gloves then continued to fry wings with fryer basket without handwashing step before initiating food preparation. COS: Had employees cease preparation, wash hands, and don gloves.

Observed RTE diced chicken at prep-top cooler stored in between raw beef for Philly and raw shrimp. Also, Observed multiple boxes of RTE honey mustard and Yum-Yum Sauce stored directly next to multiple boxes and cases of raw chicken in Walk-In Cooler. COS: Had PIC relocate items to prevent from contamination at PTC and WIC.