WNB FACTORY

2-2B: .03(5)(k)1&2Observed an open employee beverage without lid and straw sitting on a prep table in the kitchen. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Employee removed cup from the area and moved to a designated area.

6-1A: .04(6)(f)Cooked rice observed cold holding at 42oF. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Rice moved to cooler for cooling.

6-1B: .04(6)(f)Wings observed hot holding at 70oF. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Wings reheated to the required minimum temperature.

11D: .05(2)(x)Observed that there was no temperature measuring device in the walk-in cooler. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. (C)

13B: .02(1)(c)2A no smoking poster was not observed in the dining room. Prior to the issuance of the permit to new or existing establishments, the applicant shall provide evidence of satisfactory compliance with the provisions of this Chapter and all other provisions of laws that apply to the location, construction and maintenance of food service establishments and the safety of persons therein. (C) Corrective Actions: Facilty posted the required no smoking sign.

17A: .06(5)(h)No covered trash can was observed in the restroom that is used by female employees. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. (C)

17A: .07(5)(i)Observed that the self-closing arm for the restroom was broken. Except during cleaning and maintenance operations, toilet room doors shall be kept closed. (C)

17A: .06(5)(g)3Observed that there were no paper towels in the restroom. If disposable towels are used at handwashing sinks, a waste receptacle shall be located at each handwashing sink or group of adjacent sinks. (C) Corrective Actions: Paper towels placed in the bathroom.

17C: .07(5)(a),(b)1,2,3Observed an accumulation of debris on the ceiling of the cooler and around the condenser fan. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

6-1B: .04(6)(f)Two baskets of wings hot-holding below 135oF. Food re-heated. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P)

15A: .05(2)(h)Fan guards in walk-in cooler have mold-like accumulations. Non-food contact surfaces must be cleaned at a frequency to preclude soil accumulations.

16B: .06(2)(r)Facility has no hot water. A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C)

4-1A: .04(4)(n)1Employee placed raw beef onto the grill then with same glove's retrieved bread without changing gloves. Bread discarded. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P)

12A: .04(4)(q)Box of bell peppers and container of pickles stored directly on the floor in walk-in cooler. Food relocated above floor. Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C)