WNB Factory

Observed wings held in fryer basket without TPHC. Corrective action: Maintain time as public health control records for wings pre-cooked held in fry station baskets. Corrective action: wings were reheated to 171F, TPHC form was given to CFSM to submit new SOP for cooking wings and TPHC procedures at fry station for review and approval by FCEH.

Observed new milk shake machine at front food service not being wash, rinsed, and sanitized every 4 hours. Corrective action: install a rinse sink in the front food service area to following the manufacture specifications for rinsing between shakes and wash, rinse, and sanitizing mixing attachments minimum every four hours.

Observed in use bowls to sauce wings, there was no standard answer for when to wash the bowls. Corrective action: wash, rinse, and sanitize in use bowls minimum every 4 hours. Set up label for time intervals of when to wash in use sauce bowls. ie: 11am-3pm, 3pm-7pm, 7pm-11pm.

Observed freezer condenser line has a drip and the floor of the walk-in freezer is iced. Corrective action: Defrost freezer and repair drip, keep pan under drip area to keep non-potable water from dripping onto foods.

Inspector observed non-cooling raw chicken stored uncovered in the walk-in cooler. COS-placed in covered container. Corrective Action: Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination.

Inspector observed tongs stored in water in a plastic container. COS-removed. Utensils shall be stored in a clean, dry location or in water that is maintained at a temperature of at least 135F.

Inspector observed freezer in disrepair, with accumulation of ice on the floor. Advised PIC to fix freezer so that it is in good repair and condition.

Observed ground beef stored above margarine in walk-in cooler and chicken above ground beef. Advised PIC of food storage order and left storage order education material.

Observed employee drinks on kitchen work surfaces and serving counter. Advised PIC to designate on area for employee belongings and beverages.

Observed employee using garden hose connected to the mop sink for pre rinsing of utensils. COS- disconnected. Advised PIC to use only the spray arm at the 3-compartment sink for ware washing.

Wing saucing bowls being washed daily. Advised PIC saucing bowls are to be wash every four hours or more frequently if needed.

Observed cloths through kitchen not being stored in sanitizer between uses. Advised PIC to store cloths in sanitization solution between uses.