WNB FACTORY

OBSERVATION: Wet wiping clothes observed on the countertops. COS: clothes placed in bleach water at 50ppm chlorine CA: 1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. 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-.05(6)(n);

OBSERVATION: Head of lettuce was observed being cut withoutbeing washed/rinsed first. Employee proceeded to rinse at the dish sink. COS: lettuce was rinsed at the produce sink. CA:

1. Except as specified in paragraphs (g)2 and 3 of this subsection and except for whole, raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.

CA: Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P OBSERVED: raw chicken stored next to peppers and bread in the walk in cooler and raw beef stored next to opened cheese in the walk in cooler. COS-products were rearranged.

CA: 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 or above. P OBSERVATION: cooked wings were holding above the fryers at less than 135F. COS-wings were placed on time control. Discussed with PIC the use of time as a public health control (TPHC) and filled out the TPHC policy.

A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3. of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions. OBSERVED: bleach used for wiping down tables, food contact surfaces to be not EPA registered. COS- Operator went to Walmart to purchase an EPA registered bleach. Discussed with operator to use only EPA registered sanitizers for food contact surfaces including tables

Stored frozen foods shall be maintained frozen. OBSERVED: onion rings, hushpuppies fries stored in the 2 door freezer not frozen solid. Operator indicated that repair person has been contacted to repair the unit. Products relocated to the walk in freezer.COS

Except as specified in paragraphs 2. through 5. of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. OBSERVED rear door open during the beginnging of the inspection, there was no delivery occurring. COS- Door closed.

Except as specified in paragraphs 2. through 5. of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. OBSERVED daylight at the bottom of the rear door. Dicussed with the operator to have a weather strip or door sweep installed to ensure that there is no daylight visible under or around the rear door.

The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;
2. Routinely inspecting the premises for evidence of pests;
3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule;Pf and 4. Eliminating harborage conditions. OBSERVED several flies in the rear of the facility. Discussed with operator to keep the doors closed. If the doors need to remain open to consider screening for air fly but that will not allow pests inside.

Raw beef patties stored between cooked shrimp and can of open pineapples in the walk in cooler. Raw chicken breasts stored next to raw beef in the walk in cooler.
COS- items rearranged and reviewed the storage sheet with staff. CA: raw meats/seafood shall be stored and separated according to the final cooking temperature and ready-to-eat foods shall be stored above all raw meats/seafood.

Slicer stored as clean hand food particles on the blades and on various portions of the slicer. Knives stored on the magnetic strip are unclean with food particles. Some plastic food containers are unclean with food particles. COS-Items placed at the dish sink and were being cleaned and sanitized.
Suggested to the PIC that straw brushes be purchased to clean hard to reach places/crevices.

Test strips for the chlorine sanitizer (bleach) are not provided. CA: PIC advised that test strips shall be provided for all sanitizers used.

Time temperature control for safety food holding above 41F in the prep top cooler. COS-products relocated to the freezer to cool down.
CA: cooler should be maintained at a temperature that will allow the TCS foods to hold at 41F or below, place pans in the open spaces, keep the cooler lids closed, use ice to cool the food, don't overstack food and check the temperatures often.

Slicer observed stored on shelf with food particles. COS-placed in the sink to be rewashed-rinsed and sanitized.

Sanitize water in the dish sink is oily and dishes were placed there without first washing. COS-sink drained, cleaned and refilled with clean water and sanitizer.

Raw beef stored above sliced cheese, raw shrimp above the onions in the prep top cooler. Raw beef stored above pickles and raw chicken stored net to raw bacon and cheese in the walk in cooler. COS-rearranged products.

Gloves are not changed after touching trash can and then the WIC door handle. COS-gloves removed and hands were washed at the handsink.

TCS food holding above 41F. see* COS- Products relocated to the freezer to cooler to cool down. Cooler (WIC) door and prep cooler was allowed to stay open while restocking the prep cooler. Coolers should hold at ~38F.

Employee observed washing dishes without sanitizing. COS-dishes sanitized.

The bleach used to sanitize onsite is not an EPA registered bleach. Quat sanitizer located onsite and was used to sanitize & reset the dish sink sanitize compartment and wiping cloth bucket.

Some knives and metal bowls observed with food particles. COS-rewashed and sanitized.

Rear door open during the majority of the inspection. COS-door closed.

Fly activity observed in the kitchen.