WNB FACTORY

Observed fried rice, cooked bacon, celery, chicken breading and fish breading not being used continuously stored uncovered. COS: lids or saran wrapped placed on all uncovered foods. CA: 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.

Observed sanitizer bucket reading greater than 200ppm cl/greater than manufacturer's levels of recommendation. COS: PIC remade sanitizer bucket to 100ppm cl. CA: Poisonous or toxic materials shall be used according to: Law and this Chapter; Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food service establishment.

Observed PIC fill up soap bucket in hand sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use and a handwashing facility may not be used for purposes other than handwashing. COS: PIC took bucket back to 3-compartment sink to finish filling up.

Observed personal jacket stored on top of single-use cups under front service counter. Observed personal cell phone stored directly next to to-go bags. CA: Areas designated for employees' items shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. COS: jacket and cell phone relocated away from single-use items. Suggested to continue using the designated cabinets and for personal items.

Observed chicken wings using time as a public health control (TPHC) marked with the times 3:30-7:30, however, chicken wings cooked at 2:30pm. CA: If time without temperature control is used as the public health control for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Methods of compliance with paragraphs 2(i) - (iii) or 3(i) through (v) of this subsection; if time without temperature control is used as the public health control up to a maximum of 4 hours: The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; the food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; and the food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. COS: PIC marked correct time for chicken wings as 2:30-6:30.

Observed sanitizer bucket (not used during inspection) reading below manufacturer's levels of recommendation. CA: Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n) COS: PIC added more sanitizer and now reads 50ppm cl.

Observed moldy bread. CA: Food shall be safe, unadulterated, and honestly presented. COS: bread discarded

Observed 3 containers of raw fish removed from original packaging stored above and next to various ready to eat foods in walk in freezer. CA: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food other raw ready-to-eat food and cooked ready-to-eat food; and frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. COS: raw fish relocated to a shelf with other raw seafood and below all ready to eat foods.

Observed no EPA list G registered disinfectant. CA: 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. COS: PIC purchased an EPA list G registered disinfectant.

Observed no food-contact sanitizer in facility. PIC says they are waiting on delivery. CA: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation shall meet the requirements. COS: PIC purchased an approved food-contact sanitizer

Observed 2 chemical spray bottles unlabeled. CA: 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. COS: spray bottles labeled as cleaner and bleach

Observed 2 chemical spray bottles unlabeled. CA: 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. COS: spray bottles labeled as cleaner and bleach

Observed raw chicken being prepped inside produce sink. COS: raw chicken removed from sink. Discussed that the produce sink may only be used for produce and other ready to eat foods and no raw animal products. Sink shall be clean and sanitized before next use.

Observed container oven and grill cleaner removed from original container into another stored unlabeled. Discussed labeling of all chemicals once removed from original container. COS: PIC labeled chemical bottle as oven and grill cleaner

Observed fried rice scoop handle in direct contact with food. COS: handle removed from rice. Discussed that handles of scoop may not come in contact with foods.

Observed cardboard lining several shelves in kitchen area. Discussed that all shelving shall be easily cleanable, durable, and nonabsorbent. Rubber or plastic mats can be used.

Observed coleslaw in small front food service RIC. RIC is not accessible to customers. PIC stated that a customer gave it back after purchasing because they didn't want it and maybe another customer will want it. Advised, after being served or sold and in the possession of a consumer, food that is unused or returned by the consumer may not be offered as food for human consumption. COS: coleslaw discarded.

Observed employee personal drink on food prep table in main kitchen not in a single use cup with lid and straw. COS: PIC relocated personal drink to an area outside of kitchen where there is no food prep. Advised that employee drinks in main kitchen/food prep areas shall be in single use cup with lid and straw.