WNB FACTORY

Observed food employee wash hands with gloves on. CA: 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:

(i) Rinse under clean, running warm water;

(ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer;

(iii) Rub together vigorously for at least 10 to 15 seconds while:

(I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, and

(II) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; P

(iv) Thoroughly rinse under clean, running warm water; P and

(v) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device.

COS: Food handler removed gloves and washed hands properly.

Observed employee touch another employees body parts with gloved hands and then go to touch wings bowl to mix wings sauce. Observed food handlers donning gloves without washing hands. CA: 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 and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms;

(ii) After using the toilet room;

(iii) After caring for or handling service animals or aquatic animals;

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;

(v) After handling soiled equipment or utensils;

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks;

(vii) When switching between working with raw food and working with ready-to-eat food;

(viii) Before donning gloves to initiate a task that involves working with food; and

(ix) After engaging in other activities that contaminate the hands.

COS: Food handler removed gloves and washed hands properly. Spanish version education for hand washing was provided to person in charge.

Observed raw beef stored next to eggs and below raw chicken being stored next to raw tilapia catfish and whiting. CA: Food shall be protected from cross contamination by: storing Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: Using separate equipment for each type. COS: Items were re-arranged in compliance.

Observed live roach by hand-wash sink in main kitchen. CA: he presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;
2. Routinely inspecting the premises for evidence of pests;
3. Using methods, if pests are found, such as trapping devices or other means of pest control
4. Eliminating harborage conditions.

Please send pest control records to Keyandra.Turner1@dph.ga.gov within 5 business days.

Observed raw chicken wing being held at fryer at 63F. CA: 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-PIC voluntarily discarded chicken wings.

Observed food handler drinking from single-service cup without lid and place it on prepping area of prep top once finished drinking. CA:drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: Food handler discarded cup.

Observed front service hand-sink blocked by sanitizing bucket. CA: A handwashing facility may not be used for purposes other than handwashing. COS: Food handler moved the bucket to make the hand sink accessible.

Observed no paper towel at hand-sinks in main kitchen. CA: Individual, disposable towels, A continuous towel system that supplies the user with a clean towel; A heated-air hand drying device; or A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. COS: Food handler supplied hand sink with paper towel.

Observed no test strips being used to test chlorine sanitizing concentration. CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Observed U.S. refrigerator prep top cooler not properly cold holding at the time of inspection. COS TCS foods are relocated to walk in freezer and placed on ice to rapidly cool to 41F or below for 15 seconds. Discussed the following: Facility shall have U.S. refrigerator prep top cooler serviced before storing TCS foods.