WNB FACTORY

Observed two plastic bins of rice inside the reach-in cooler holding at temperatures of 45°F and 48°F, respectively.

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

COS: PIC stated that the rice was stored the day before, therefore PIC voluntarily discarded both bins of rice.

Observed cooked chicken wings held outside of the fryer in the main kitchen at 68°F, without proper time or temperature control labeling.

Time as a Public Health Control (TPHC) (P, Pf, C) (i) Time as a Public Health Control.

1. Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or 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: Pf

(i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and

(ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. Pf

2. If time without temperature control is used as the public health control up to a maximum of 4 hours:

COS: PIC added labels for wings. A written procedure was provided to PIC to be filled out and followed by all employees.

Observed two hand sinks without paper towels inside of the main kitchen.

Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf

COS: PIC added paper towels to both hand sinks.

Observed multiple wet wiping cloths stored outside sanitizer buckets and one cloth stored inside sanitizer bucket without proper sanitizer.

Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation.

1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be:

(i) Maintained dry; and

(ii) Used for no other purpose.

2. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

COS: PIC moved wet wiping cloths to sanitizer buckets with proper sanitizer.

Observed two knives stored between the prep-top coolers and two knives stored on the mag strip in the back kitchen that were dented and cracked.

Multiuse Food-Contact Surfaces (Pf) (c) Multiuse Food-Contact Surfaces.

1. Multiuse food-contact surfaces shall be:

(i) Smooth; Pf

(ii) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; Pf

Discussed with the PIC not to use these knives and to replace them.

Observed multiple TCS foods such as beef patties, ground beef, and rice not holding proper cold holding temperature of 41 or below in the walk-in cooler. See temperature chart*

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

PIC moved TCS foods to freezer and prep top cooler. Rice (which was prepared the night before) was voluntarily discarded by PIC.

Observed cooked chicken wings unlabeled in the main kitchen at 116 degrees without proper labeling for time as a temperature control.

COS: PIC added labels for wings. A written procedure and proper time documentation was provided to PIC to be filled out and followed by all employees.

Observed one hand sink in the main kitchen that has a loose nozzle and unable to run hot water.

A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. Pf

Observed hand sink near the entrance (across from fryer) of the main kitchen had no soap.

Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf

COS: PIC added hand soap to the soap dispenser.

Observed ambient temperature of walk-in cooler of 45.8 degrees Fahrenheit.

Cooling, Heating, and Holding Capacities. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under DPH Rule 511-6-1-.04. Pf

PIC turned down thermostat in walk-in cooler and moved TCS foods to freezer and prep top cooler until walk-in cooler temperature is adequate or equipment can be serviced.

Observed non-recent inspection report posted at the time of inspection. (100 was posted, although the most recent report was 77)

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 employee with gloves on, prepare ground beef patty, and proceed to grab hamburger bun without exchanging gloves. COS: bun was discarded; PIC told employee to wash remove gloves and wash hands.

If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation.

Observed raw chicken left out near main kitchen door at 59 degrees. COS: PIC put the raw chicken in freezer to quickly cool. Temperature read as 54 degrees after 15 minutes in the freezer. Temperature should reach 41 or below within 45 minutes.

Observed cooked chicken wings unlabeled in the main kitchen at 111 degrees without proper labeling for time as a temperature control. COS: PIC added labels for the wings. A written procedure and proper time documentation needs to be provided and followed by all employees.

Observed both hand sinks in the main kitchen do not have hot water due to loose nozzles.
A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet.

Observed no paper towels in both men and women's restrooms. COS: PIC provided rolls of paper towels in both restrooms.

Observed single service items stored outside of packaging.

Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.