WNB FACTORY

Observe handle of scoop stored directly in dry food ingredients. CA:Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; COS- PIC removed scoop.

Observed a food handler double gloving to handle raw meat and placing it in the fryer. Afterward, she removed one glove and went to the walk-in cooler (WIC) to grab a container. Throughout the inspection, I noticed the food handler touching her clothes and apron several times with gloved hands, then proceeded to handle food without washing hands and changing gloves. PIC Stated that employees change gloves after handling raw meats. CA: I discussed with the Person in Charge (PIC) that food handlers must remove gloves and wash their hands after handling raw animal foods and before switching tasks. I also clarified that food handlers should not double glove as a means of avoiding handwashing. Additionally, I emphasized that food handlers must remove gloves and wash their hands after touching themselves or their clothing before handling food. COS- employee removed gloves and washed hands.

Observed Chicken in the chicken fried rice was initially cooked to 150°F. I discussed with the food handler that the chicken was not fully cooked. The food handler then continued cooking the dish, stating that it was finished. Upon rechecking, the chicken reached 156°F. Corrective Action (CA): I informed the food handler that all TCS (Time/Temperature Control for Safety) foods, including raw chicken, must be cooked to it's minimum internal temperature. Chicken minimum cooking temperature is 165°F to ensure safety. (COS): The food handler then cooked the chicken in the chicken fried rice to a final temperature of 165°F. Additionally, I inquired if the food handler knew the correct cooking temperature for raw chicken, but they were unsure. I took the opportunity to educate the food handler on the proper cooking temperatures for chicken and other TCS foods.

Observed hand sink blocked by a bucket and trash at the time of inspection. Observed 2nd hand sink with items stored inside of it. CA: A handwashing sink shall be maintained so that it is accessible at all times for employee use. COS- trash can and bucket removed. Items removed from hand sink.

Observed food handler wash hands with gloves on in 3 compartment sink. CA: Employees shall wash hands in hand sink only. Employees shall not wash hands with gloves on. COS- PIC removed gloves and washed hands at hand sink.

Observed PIC handling food with watch. CA: Food handlers shall not wear hand or wrist jewelry while handling food only single plain band allowed. COS- PIC removed watch.

Current FS permit not posted at the time of inspection. Discussed with PIC to call main office at 4045087900 to pay Food service permit fees in order to receive current permit.

Observed an employee drinking from a cup that was not single used, Observed that the cup does have a lid and a straw, however, the cup was a personal reusable cup.

Observed, that the front paper towel dispenser in the main kitchen hand sink was out of stock during hand-washing. Informed PIC to put more paper towel to the paper towel dispenser. COS- dispenser was restocked after advised.

Observed chef knife being stored in-between the prep table and the double door prep-cooler on a visibly soiled surface. Informed employee and PIC to always store the chef knives at a proper location. CA- knives were relocated upon our arrival.

Observed employee used gloves to push down trash, while attempting to prepare raw ground beef. Cos: After advised, employee discarded gloves, washed hands and put on new gloves.

Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Raw bacon stored above veggie patty; raw beef stored behind onions and raw egg stored behind broccoli in prep cooler.

Observed chicken wings hot holding in the fryer basket with a temperature of 106F. COS: Chicken wings were reheated to 172F.

bserved sanitizer bucket stored in the front hand sink. Advised PIC that hand sinks are for hand washing only and no other use. COS- Bucket removed.

Observed accumulated dry food residue on the food contact areas of several knives that were stored as clean. Advised PIC to thoroughly clean & sanitize all of these food contact areas immediately to prevent biological cross-contamination. COS- all items moved to the dish sink to be re-cleaned.

Observed ready-to-eat TCS foods (cooked Rice, coleslaw, and veggie patties) held more than 24 hours not date marked indicate the date were prepared or should be discard. COS: items were date marked.

Wet wiping cloth not stored in sanitizing solution between uses.

Observed small flying insects around food throughout the kitchen. Advised to consult pest control to remediate the issue as soon as possible.

Observed PIC use bare hands to touch sliced cheese that she placed the prep top cooler. COS- Cheese was voluntarily discarded after advised.

Observed Sliced Tomato (44°F), Raw Chicken (56°F) beef (50°F), sliced cheese (51°F), raw shrimp (46 °F) raw chicken (46°F) cold holding above 41°F in the top of the Prep Top Cooler. All items were placed in this cooler approximately 1.5 hours ago. COS- Corrective Action: Time Temperature Control for Safety Foods shall be cold held at 41°F or below. Violation Corrected On Site: All items were moved to the walk-in cooler to cool to 41°F or below within 2.5 hours.

Observed sanitizer bucket stored in the front hand sink. Advised PIC that hand sinks are for hand washing only and no other use. COS- Bucket removed removed.

Observed accumulated dry food residue on the food contact areas of several knives that were stored as clean. Advised PIC to thoroughly clean & sanitize all of these food contact areas immediately to prevent biological cross-contamination. COS- all items moved to the dish sink to be re-cleaned.