WNB FACTORY

Observed FS RIC turned off and holding TCS food items cold holding above 41F in FS RIC (tarter and coleslaw). C/A- 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 COS- All items discarded.

Observed two basket of wing holding below 135F above fryer in main kitchen. C/A-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 COS- Items redropped and cooked to 208F

Observed no hand drying provisions at hand sink in main kitchen in front of three comp sink. C/A- Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; COS-PIC placed paper towels at hand sink

Observed no hand cleanser at hand sink in front of 3 comp sink in main kitchen. C/A-Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS- Hand soap placed at hand sink

Observed breading for fish and chicken on main kitchen counter top uncovered. Observed cut broccoli in small prep bottom stored uncovered. Observed jalapenos, onions, bell peppers, and egg rolls(x2) in prep bottom in main kitchen store uncovered. Observed hush puppies in RIF in main kitchen uncovered. Observed WIF with box egg rolls uncovered. Observed rice uncovered in WIC. C/A- 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; COS- All Items Covered

Observed flour for fish and chicken on counter top uncovered in main kitchen. Observed frozen peas and carrots, diced onions, and broccoli in small prep bottom uncovered. Observed mushrooms, bell pepper, and jalapenos in large prep bottom uncovered. Observed swai and tilapia in WIF uncovered. C/A-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; COS- All items covered.

Observed back of WIC dark unable to see food items C/A-At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning;

Observed TCS food items cold holding above 41F in FS RIC (ranch, blue cheese, coleslaw, and ambient). C/A-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 COS- Discarded all items, Unit out of order

Observed TCS food items cold holding above 41F in FS RIC (ranch, blue cheese, coleslaw, and ambient). C/A-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 COS- Discarded all items, Unit out of order

Observed two baskets of wings holding below 135F above fryer in main kitchen. C/A-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- wings reheated to 192F

Observed no hand drying provisions at hand sink in main kitchen. C/A- Hand drying provisions shall be provide at each hand sink COS- Paper towels placed at hand sink

Observed no hand soap at hand sink in main kitchen. C/A-Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS- hand soap placed at hand sink

Observed knife stored in crevice between prep top unit. Observed bowls stored in container of flour and spices in main kitchen. C/A-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); COS- Knife removed and placed to be washed and sanitized. All bowls removed from dry food.

Observed no light shield over light bulb in WIC in main kitchen. C/A- light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles.

Observed TCS food items cold holding above 41F. See items marked with an asterisk in the food temperature log. COS: Eggs recently put in coolers was stated by operator placed in ice bath for rapid cooling. Eggs 41F at 3:30. Items in reach in cooler at #2 countertop discarded.