WNB FACTORY

Observed grease build up on the vent hood and pole next to fryer. Advised to have to deep clean and increase cleaning frequency. C/A: 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed floors under equipment unclean with debris build up. Advised to have deep cleaned. C/A: 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Observed bleach sanitizer bucket at 200PPM++. CA: Informed person in charge to always check sanitizer level to be at 50-100ppm when sanitizing food contact surfaces. COS: Bleach sanitizer was corrected to 100ppm.

Observed the gaskets in the walk in cooler and in the walk in freezer to be torn. CA: Equipment shall be in good repair being that each equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Observed cups without lids and partially consumed water bottle stored on prep top surface. COS- cups were discarded. Advised PIC cups shall be single use and lid and straw to prevent contamination.

Observed whiting fish thawing in stagnant water in the fish/meat sink. PIC advised to thaw shrimp according to approved methods (under running water, as part of cooking process, under refrigeration). COS: Running water was utilize to thawing fish.

Observed in use scoop with handle touching food content inside cooked rice and other seasoning Rice was discarded due to improper temperature. CA: Informed PIC that 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. COS: Container with handle was removed, washed, rise and sanitize.

Rice being cooled in the walk in cooler in closed container. COS-lids removed.

Observed cook with hair longer than 1/2 inch without hair restraint. COS- cook place on hair restraint washed and sanitized hands before returning to work.

Observed cups without lids stored on prep top surface. COS- cups were discarded. Advised PIC cups shall be single use and lid and straw to prevent contamination.