WNB FACTORY

Observed several soiled moist wiping cloths in use and not stored in sanitizing solution between uses 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-.5(6) (n).PIC provided sanitizer bucket to stored them.

Several in-use utensils were not stored with the handle above the top of the food and the container. COS:PIC re-stored utensils with the handles above the top of the food.

Large plastic container of rice marked with preparation date 10/21/25 with temperatures of 43F-45F, lid of container with large accumulation of condensate/water. Time/temperature control for safety foods (TCS) to be held cold must be held at 41F or below.
COS: Discussed with new cook the use of cooling logs to track temperatures and cooling methods. Person in charge Voluntarily discarded rice.

Person in charge failed to insure that food employees are properly trained in food safety, as it relates to their assigned duties: monitoring that employees are using proper cooling methods to rapidly cool Time/Temperature, Final internal temperature of cooked foods, hot/cold holding temperatures .

Observed several unlabeled spray bottles of chemical ( acid, cleaners). Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. COS: PIC labeled spray bottles.

Observed several toxic items/chemicals (acid, cleaners) stored by food contact surfaces ( cutting boards). PIC removed chemicals to designated area, and cutting boards to 3-compartment sink for cleaning.

Observed several soiled moist wiping cloths in use and not stored in sanitizing solution between uses 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-.5(6) (n).PIC provided sanitizer bucket to stored them.

Observed Unapproved food liners ( cardboard ) in hotel pans for cheese.

Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: safe, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. COS: cardboard was discarded and will use food liners.

Grease container with grease spilled on top and around ground. Keep this area clean to prevent harborage of pests.

2 large plastic containers of rice cooked on 05/06/25 at mid day with temperatures of 45F-46F respectively, lid of containers with large accumulation of condensate. Time/temperature control for safety foods (TCS) to be held cold must be held at 41F or below. COS: Discussed with PIC the use of cooling logs to track temperatures and cooling methods.PIC Voluntarily discarded rice.

Cooked chicken wings in fryer baskets with temperatures of 90F-106F. Cooked meats or poultry must be hot held at 135 degrees Fahrenheit or above. If chicken must be cooked in large quantities for lunch service, consider using Time instead of temperature to monitor the food and discard after 4 hours as Time monitoring requires. COS:PIC voluntarily discarded Chicken .

Person in charge failed to insure that food employees are properly trained in food safety, as it relates to their assigned duties: monitoring that employees are using proper cooling methods to rapidly cool Time/Temperature, Final internal temperature of cooked foods, hot/cold holding temperatures .

No test strips available to monitor the strength of sanitizer in use at 3-compartment sink and in cloth storage buckets. Purchase sanitizer test strip - QUAT sanitizer.

Ceiling, return vents panels dusty over cook line. To prevent dust from falling onto food/food contact surfaces, clean frequently to prevent dust build-up and keep ceiling panels in good repair to allow for easy cleaning.

Person in charge failed to insure that food employees are properly trained in food safety, as it relates to their assigned duties: monitoring that employees are using proper cooling methods to rapidly cool Time/Temperature, Final internal temperature of cooked foods, hot/cold holding temperatures .

Observed leaking pipe at plumbing fixture ( handwashing sink in kitchen). A plumbing system shall be repaired according to law and maintained in good repair. Person in charge has a work order for repair. Second handwashing sink in kitchen is operative.

Personal food/drinks stored in walk-in-cooler next to meats, cheese. COS: PIC designated an employee section and labeled it.

2 large containers of rice cooked on 11-12-24 with temperatures of 45F-44F respectively, lid of containers with large accumulation of condensate. Time/temperature control for safety foods (TCS) to be held cold must be held at 41F or below. COS: PIC Voluntarily discarded rice.

Person in charge not performing duties: food employees not properly trained in food safety, as it relates to their assigned duties, not ensuring or monitoring that employees are using proper cooling methods to rapidly cool Time/Temperature Control for Safety Food, not checking daily concentration of sanitizer, final internal temperature of cooked foods, hot/cold holding temperatures .

Hand sinks in front food service(1) and kitchen area(2) are not equipped to provide tempered water at a temperature of at least 100F through a mixing valve or combination faucet.CA: contact plumber, will recheck in 7 days.

Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing and sanitizing of food contact surfaces (dining tables, prep tables).COS:Sanitizer was remade- 200ppm.

2 large containers of Rice prepared yesterday (11/12/24) per PIC not marked with date of preparation or date for disposal. Ready to eat prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate consumed by date for a maximum of 7 days. Day of preparation shall be counted as day 1.COS: Rice was voluntarily discarded due to temperature abuse.

Observed unlabeled spray bottle of chemical ( acid ).COS: Person in charge labeled spray bottle. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. COS: PIC labeled spray bottle.

Box of ready to eat bacon stored on floor in walk-in-cooler under shelving, Box of peas and carrots in walk-in-freezer stored on floor.Food shall be protected from contamination by storing food at least 6 inches above the floor.COS: PIC moved boxes out of floor.

Observed tong stored hanging from hand wash sink, scoop used for uncooked potatoes fries stored on top of trash can. COS: PIC removed items to 3-compartemnt sink for cleaning and sanitizing.

Observed Dumpster with open lids and accumulation of trash around it. Grease container with grease spilled on top. Keep this area clean to prevent harborage of pests. Accumulation

Half consumed soda bottle on prep table next to fryer. Drinks are allowed from a single service beverage cup with a secure lid and straw that is to be 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. COS: Person in charge ( PIC) discarded drink and talked to employees)

Observed unlabeled spray bottles of chemical ( degreaser and chlorine).COS: Person in charge labeled spray bottles.

Food employee on grill prepping with no hair restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable hair restraints. Employee's hair is in a tight bun will purchase hat.

Observed soiled moist wiping cloth in use and not stored in sanitizing solution between uses.PIC, provided sanitizer bucket to stored them.

3 large containers of rice cooked on 04-16/17-24 with temperatures of 45F-48F respectively, lid of container from 04/17/24 with accumulation of condensate. COS: PIC Voluntarily discarded.

Person in charge not performing duties: food employees not properly trained in food safety, as it relates to their assigned duties, not ensuring or monitoring that employees are using proper cooling methods to rapidly cool Time/Temperature Control for Safety Food, not checking daily concentration of sanitizer, person in charge did not know final cooking, hot/cold holding temperatures . Per person in charge, he just started working this week.

Food employees have not been informed in a verifiable manner of their responsibility to report to the person-in-charge, information about their health and activities as they relate to diseases that are transmissible through food. Provided PIC with the Georgia Conditional Employee or Food Employee Reporting Agreement. Will recheck within 2 weeks to ensure all employees have received this information.

Half consumed water bottle on dry storage. Drinks are allowed from a single service beverage cup with a secure lid and straw that is to be 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. COS: Person in charge ( PIC) discarded drink and talked to employees)

Raw chicken wings were being prepared in fruit and vegetable sink. This sink is dedicated to the washing of fruits and vegetables only. COS: PIC cleaned and sanitized vegetable sink.

No test strips available to monitor the strength of sanitizer in use at 3-compartment sink and in cloth storage buckets. Purchase sanitizer test strip - QUAT sanitizer.

Observed dumpster overflowing garbage, accumulation of wooden pallets, open lids. Keep this area clean to prevent harborage of pests.

Personal food/smoothie drink stored in walk-in-cooler next to raw meats.COS: PIC discarded food/drink. Designate an employee section.

Observed leaking pipe at plumbing fixture in 3 -compartment sink. Person in Charge will place a work order.

Fan/condenser in freezer has a leak, this water is not potable. Person in Charge will place work order.

Observed a non-continuously cooked food item (chicken wings). Submit a written procedure to the Health department for approval.

Person in charge not performing duties; employees not properly trained in food safety, as it relates to their assigned duties.

Half consumed soda in a bottle on dry storage, half consumed drinks on single service containers with lid on front service area. Drinks are allowed from a single service beverage cup with a secure lid and straw that is to be 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.COS: Person in charge ( PIC) discarded drinks and talked to employees)

Rice prepared yesterday per PIC not marked with date of preparation or date for disposal. Ready to eat prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate consumed by date for a maximum of 7 days. Day of preparation shall be counted as day 1.COS: PIC labeled containers of rice.

Observed unlabeled spray bottles of chemical ( degreaser and sanitizer).COS: PIC labeled spray bottles

Food employee on grill prepping with no hair restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable hair restraints. There was not hair nets available to use in the food establishment. Employee's hair is in a tight bun.

Observed soiled moist wiping cloth in use and not stored in sanitizing solution between uses.PIC, provided sanitizer bucket to stored them.

Vegetable ( bell pepper) not washed prior to being cut, combined with other ingredients, cooked, served, of offered for human consumption in ready to eat form.

Observed an in-use utensil (knives) stored in crevices between equipment in between uses.COS: PIC removed knives to 3 compartment sink for cleaning and sanitizing.

Observed gaskets/seals on cold holding unit (Walk-in-cooler) in poor repair, bottom is ripped.PIC placed a repair order.