WNB Factory @ Canton

Observed employee water bottle on prep counter next to prep top unit. Also observed employee food unlabeled on shelf at kitchen entry. Employee food and drinks must be in a separate, designated area away from food and food prep. COS by discarding employee food and moving employee water bottle. Highly suggest to have a labeled employee bin in a separate area.

Observed rice cooling in a large, deep container covered with a lid in walk in cooler. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

COS by stirring rice and placing in walk in freezer. Will email PIC helpful cooling methods and information.

Observed several time/temperature control for safety (TCS) foods cold held above 41°F in prep top unit and reach in cooler below. Ambient air temp was 41.6°F. Also observed cheese slices stacked past the fill line, sticking out of temperature control. All TCS foods must be cold held at 41°F or below. COS by lowering AAT and moving TCS items to other units. Must ensure unit holds TCS foods at 41°F before using it. Do not stack TCS items past fill line.

Observed significant mold-like build up inside ice machine in dining area. Food contact surfaces must be cleaned at a rate that precludes soil accumulation. Must deep clean within 72 hours. Health Authority suggests cleaning at least monthly.

Observed knife with reside on it stored as clean on knife rack near 3 compartment sink. Food contact surfaces must be clean to the sight and touch. COS by placing in 3 comp sink to be rewashed.

Observed the third compartment of the three-compartment sink filled with water, however, there was no sanitizer (chlorine) present in the solution, the test strip read 0ppm available chlorine. Corrected on site: Added enough bleach to the water to get a reading betwen 50-100 ppm available chlorine.

Observed containers of diced tomatoes, sliced tomatoes, chopped onions, cooked rice, raw chicken, and other TCS foods in the walk-in cooler that were not properly labeled with date marking indicating the date the items were prepared or removed from the original package.

Corrective action: Refrigerated RTE, PHF's "prepared in the establishment" or "opened package from a food processing plant" and held over 24 hours shall be marked to indicate the date or day the food shall be consumed on the premises, sold, or discarded. The day of "preparation" or "opening" shall be counted as "Day 1", when held at a temperature of 41°F (5°C) or below for a maximum of 7 days, except, the day or date marked by the food service establishment may not exceed a manufacturer's use by date if the manufacturer determined the use-by date based on food safety. RTE foods or ingredients subsequently combined with additional ingredients or portions shall retain the date marking of the earliest or first-prepared portion. Foods with expired "Dates" (including vending machines) OR not marked OR inappropriately marked shall be discarded.

Corrected on site using white labels marking the start date and the discard date.

Observed the digital stem thermometer needed for taking food temperatures not working. Corrective action: Repair/replace digital stem thermometer with one that works properly and takes accurate food temperatures.

Employee could not located employee health policy. Certified food safety manager must ensure that forms are accessible at all times.

Observed employee drink without proper lid and straw. Open cups without a straw and lid are not approved for food prep areas. CA: However, 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.

Observed no soap in dispenser for the sink at the front cashier area. COS by adding a bottle of hand soap from the bathroom.

Observed several food containers in the reach in freezer and cooler left uncovered. Must cover the foods when not in use.

Observed time/temperature control for safety (TCS) foods prepared on previous days not date marked. TCS foods prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS by writing the dates.

Observed improper vertical separation of raw from raw meats and raw from ready to eat foods. Rae chicken stored above beef in the walk in cooler and raw shrimp stored above vegetables and ready to eat foods. Foods must be stored based on the final cook temperature. COS by rearranging based on the final cook temperature.

Observed food stored on the floor in the walk in cooler. Observed handles of scoop stored in the flour.

Observed wet wiping cloths not stored in the sanitizing solution in between uses.

Observed most recent inspection report not posted in public view.

Observed plastic container used for wings stacked . Cannot stack when in use. These containers must be protected from environmental contamination.

Observed wet stacking of utensils. Must air dry the dishes completely before stacking. Make sure to completely take the stickers off and cleaned well.

The shelf with to go boxes is dirty. Observed grease in the hood vents.

Observed the staff wore gloves without washing hands after coming from outside. Must always wash hands and wear gloves after coming from outside, after using the bath room, when switching from raw foods to ready to eat foods. after touching hair or body parts. COS by discarding the gloves and washing hands.

Observed containers of raw meat stored above opened package of cheese and bread in the reach in cooler. Must store based on the final cook temperatures. Observed open raw shrimp packet in the walk in freezer stored above ready to eat food.

COS by rearranging based on the final cook temperatures.

Must arrange the foods in the walk in freezer based on the final cook temperature once the pack is opened.

Observed no person in charge present at time of inspection. There must be a person in charge on the premises of the food service establishment at all times.

Observed one of the hand sink in the kitchen next to the food preparation sink is blocked by oil cans. Hand sinks must always be accessible.

Observed several food containers in the reach in cooler left uncovered. Must cover the foods when not in use. COS by closing with lids.

Observed time/temperature control for safety (TCS) foods prepared on previous days not date marked. TCS foods prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS by writing the dates.

NOTE: If food item comes from a larger portion held in walk-in, the date must follow the food when placed in prep top unit.

Observed chemicals stored next to the cutting board and all over the kitchen. Chemicals must be stored in designated area away from food and food contact surfaces. COS by moving the cutting boards and the chemicals in the middle of the kitchen are moved to designated area.

Observed employees using Windex glass cleaner to sanitizer dining room tables.

(g) Chemical Sanitizers, Criteria. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall:

1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions) P, or

2. Meet the requirements as specified in 40 CFR 180.2020 Pesticide Chemicals Not Requiring a Tolerance or Exemption from Tolerance-Non-food determinations. P

Windex is not a sanitizer and is not approved for sanitizing food contact surfaces.

Observed several food items stored on the floor in the kitchen and in the cooler. Must store 6 inches off the floor.

Observed wet wiping cloths not stored in the sanitizing solution in between uses.

Observed grease in the vents of the hood. Must clean.