WNB Factory College Park

Observed a bulk food container that was not labeled.511-6-1.04(4)(d)Food removed from their original container shall be clearly identified with the common name of the food.

Observed failure to maintain a consistent date marking system for food (rice, prepped raw chicken, ready to eat foods) held over 24 hours. Advised PIC to ensure proper date marking to include date or day by which food shall be consumed or discarded seven days from day of opening or day when first held in refrigeration. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. PIC corrected violation by marking containers with disposal date.

Observed the failure to label bottles of working sauces with their contents. Food items removed from original packages shall be clearly and legibly identified in English with their common names. C/A: Advised PIC to ensure working containers of foods are labelled with their contents. PIC labeled containers.

Observed Wiping cloth on prep top counter, dirty and not in chlorine sanitizing solution; and not at proper minimum strength. Owner clean out sanitizing bucket and mixed up new sanitizing solution at the right level 50 ppm. Wet wiping cloths not stored in sanitizing solution between uses. After mixing up new sanitizing buckets. Owner place wet wiping cloths into buckets.

Observed cooked bacon held at 65 F on a counter table, hot holding below 135°F. Food shall be maintained at 135°F or above when hot holding. Food discarded.

Observed the Person in Charge could not provide details or proof during the inspection of the procedure, supplies, and proper disinfectant that would be utilized for responding to a vomiting or diarrheal event in the establishment. Code: Responding To Contamination Events: A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. COS: Provided procedural steps to PIC.

Observed the failure to label bottles of working sauces with their contents. Food items removed from original packages shall be clearly and legibly identified in English with their common names. C/A: Advised PIC to ensure working containers of foods are labelled with their contents.

Observed single service/single use boxes stored on kitchen floor that allows for contamination. Single-service and single-use articles shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination; and at least 6 inches (15 centimeters) above the floor. PIC will move boxes and store 6 inches above the floor.