WNB FACTORY

1-2A: .03(2)(a)-(l), (n)Today's unsatisfactory score demonstrates a lack of managerial control within the facility. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

2-1B: .03(5)(c)Observed 2 employees putting on gloves without first washing hands. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Employees were asked to wash hands and trained on proper handwashing.

2-2E: .03(6)Person in charge (PIC) does not have procedures for sick incidents. 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. (Pf) Corrective Actions: PIC was given procedures for sick incidents.

3-1C: .04(1)Observed several open boxes and packages of food being stored under icicles that extended directly into the food packages. Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: All items were discarded.

6-1A: .04(6)(f)Observed time/temperature as a safety control (TCS) foods being held above 41 degrees. (see temp log) Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Al items were allowed to cool in walk in or discarded.

11D: .05(2)(k)Facility does not have a temperature measuring device for thin massed foods. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. (Pf)