WNB FACTORY @ SMYRNA

Observed sliced tomatoes, raw hamburger meat, and sliced cheese stored at the prep top unit in the main kitchen holding above 41F. C/A Ensure ALL cold holding TCS food is held at 41F of below COS Manager tossed away the food

Observed chicken wings stored in wire basket above the fryer holding at 115*F both baskets. C/A 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 Manager had the employees re-heat the food to 166*F

Observed employee not being able to state to the EHS which are the 5 symptoms and 6 illnesses they are required to report to management despite them signing a contract. Observed a front counter employee that just started her shift not knowing the 5 symptoms or 6 illnesses and she did not sign her employee agreement even though when asked by EHS she said she was hired 3 months ago. C/A Requirement to Report Symptoms, Diagnosis and History of Exposure. The permit holder shall require food employees and conditional employees to report to the CFSM and person in charge, information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the CFSM and person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional employee: COS EHS had the employee read and sign the agreement.

Observed one employee having a open lid container on the counter in the main kitchen. Observed another employee having aa cooler type of container with a personal drink on the counter in the main kitchen. C/A 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 Manager had the employee remove the drink from the counter area

Observed NO paper towels at either of the hand sinks located in the main kitchen. C/A 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 Manager replaced the paper towels at the sinks

Observed both hand sinks in the main kitchen area being blocked by trashcans. Observed pink rubber gloves resting on the edge of the hand sink near the three compartment sink in the main kitchen. Observed a bucket of sanitizer resting in the handsink at the front serving area. C/A Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

2. A handwashing facility may not be used for purposes other than handwashing. Pf COS trash cans, pink gloves and sanitizer bucket were removed from the sink

Observed both of the hand sinks in the main kitchen without any hot water. C/A 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. P COS Manager has 10 days to correct the violations and send repair invoice to EHS Update: Owner submitted a video on 7/15/2025 showing the faucets were repaired and water was flowing. Violation was corrected

Observed employee with a beard longer than 1/2" in the main kitchen actively frying chicken and prepping food without a beard net Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. COS Manager had the employee put on a beard net

Observed wiping cloths held in a sanitizer bucket at the front service at 100 ppm (QAC) C/A Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6) COS Manager changed the sanitizer solution and the concentration of QAC was tested at 400ppm

OBSERVED RAW TURKEY BURGERS STORED IMPROPERLY HORIZONTALLY BEHIND COOKED SHRIMP AND STEAK IN PREP TOP COOLER 2 IN MAIN KITCHEN

C/A: ALL RAW ANIMAL PROTEINS SHALL BE STORED PROPERLY ACCORING TO THEIR MINIMUM REQUIRED COOK TEMPERATURES

COS: FOOD RE-ARRANGED

OBSERVED COOK HANDLE (WITH SIGLE USE GLOVES) RAW HAMBURGERS AND TOUCH CLEAN EQUIPMENT, ALUMINUM PAPERS FOR TO-GO ORDERS AND RTE HAMBURGER BUNS

C/A: 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.

COS: COOK REMOVED GLOVES TO WASH HANDS; ALL CONTAMINATED ITEMS DISCARDED

PIC NOT PRESENT DURING INSPECTION

C/A: There must be a person in charge on the premises of the food service establishment at all times to ensure compliance within the facility

COS: PIC SHOWED UP FOR WRITE UP OF INSPECTION

NO HAND DRYING PROVISIONS PROVIDED AT EITHER HAND SINK(S) IN FRONT FOOD SERVICE AND MAIN KITCHEN

C/A: THERE SHALL ALWAY BE HAND DRYING PROVISIONS WITHIN A FOOD SERVICE FACILITY

COS: PAPER TOWELS PROVIDED

OBSERVED GLOVES AND TOWELS STORED IN HAND SINK IN NEAR WAREWASHING AREA IN MAIN KITCHEN

C/A: HAND SINKS SHALL BE USED FOR NO PURPOSES OTHER THAN WASHING HANDS

COS: ITEMS REMOVED

OBSERVED TONGS STORED IN STILL WATER AT 70F, IN BETWEEN USES, ON COUNTER IN MAIN KITCHEN. OBSERVED HANDLE STORED IN RICE IN PREP TOP COOLER 2 IN MAIN KITCHEN, OBSERVED HANDLE STORED IN VEVOR SEASONING AND SUGAR IN DRY STORAGE AREAS IN MAIN KITCHEN.

C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi)