WNB Factory

The kitchen hand sink was blocked by a trash can. The trash can was moved to another location. Hand sinks shall not be blocked.

A container of rice, in the cooling state, was placed in the prep cooler before reaching 41F. The container was divided into 2 smaller containers and placed in the walk in cooler to finish cooling. Use all available methods (shallow pans, ice baths, etc.) to cool food from 135 to 70 within 2 hours and 70 to 41 within 4 hrs.

Knives were stored between the prep cooler and prep table. Knives must be stored in a clean and dry location. The knives were removed and placed in the dish wash area.

Boxes of single service articles were stored on the floor in the back storage area. All single service articles must be stored at least 6 inches above the floor and on proper storage shelves.

Cardboard was used to line the shelves. The cardboard was removed and discarded. The establishment may use plastic, metal or another durable, easily cleanable material to cover the shelves.

Rear hand sink blocked by items stored in sink bowl (condiment bottle and seasoning shaker). Hand sinks shall not be blocked or restricted by items stored in bowl or large items in front of sink (2ond sink partially blocked by trash can). Items removed.

Observed several tall stacks of to go cups on front line stored in open dispensers and exposed. Keep to go cups in covered dispensers, or leave in protective plastic sleeves, with only the bottom of the top cup exposed.

Observed cardboard being used to line shelves on cook and prep lines. Utilize materials that are durable, non-absorbent and easily cleanable. DO not reuse cardboard. Cardboard removed.

Multiple TCS food items in walk in cooler and prep line being cold held at temperatures above 41F. CA - Person in charge discarded all TCS food items being cold held above 41F.

Hand washing sink not supplied with soap next to prep table.

No paper towels supplied at hand washing sink next to prep table.

Multiple TCS ready to eat food items being held longer than 24 hours and no discard date or prep date. CA - Person in charge was instructed to put discard dates on opened/prepped ready to eat food items being held longer than 24 hours (sliced cheese, blue cheese, rice, coleslaw).

Dumpster door left open. CA - Person in charge closed dumpster doors.

3-compartment sink sanitizer concentration too low. CA-Person in charge agreed to call sanitizer manufacturer to get 3-compartment sink concentration adjusted to appropriate strength.

Rice made yesterday was not marked to reflect the date made nor the discard date.CA- All ready to eat items held longer than 24 hours must be marked with a discard date.

Rice made yesterday was not marked to reflect the date made nor the discard date. Advised the person in charge to date mark all time/temp control food items kept more than 24 hours with a discard date not exceeding 7 days.

Several employees were not wearing proper hair restraints. Advised the person in charge that all employees must wear a ball cap or hair net when working with food.

Multiple wet, in use wiping cloths were stored on the counter tops. Advised the person in charge to store all wet, in use wiping cloths in proper strength sanitizer water.

A gap was observed at the back door. Advised the person in charge to replace the door sweep at the back door.

Knives were stored between counters. Advised the person in charge that knives must be stored in a clean, dry location.

Personal items (back pack, cigarettes, etc) were stored on the same shelf as food and single service articles. Advised the person in charge to designate an area for personal items.