WNB FACTORY SUWANEE

8-2B: .07(6)(g)Chlorine sanitizer solution holding wiping cloths observed above 200ppm. // Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials used on food contact surfaces shall not exceed stated concentrations as listed on the EPA-registered label, in 40 CFR 180.940 and 40 CFR 180.2020, (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: Sanitizer remade to 100ppm. //

10D: .04(7)(d)No allergen disclosure on display within the facility. // 1. If required by law, consumer warnings shall be provided. (C) 2. Food service establishment or manufacturers' dating information on foods may not be concealed or altered. (C) 3. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. (C)

12A: .04(4)(q)2 containers of oil stored directly on the 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) Corrective Actions: Oil relocated to a dry storage shelf. //

15C: .05(7)(a)2,3Shelving in the walk-in cooler and around the fryer station with debris accumulation. // Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

2-1B: .03(5)(b)Observed 3 different employees wash hands improperly on multiple occasions throughout inspection (without soap, less than 20 seconds, turning off faucet with hand instead of a paper towel). // Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms in a handwashing sink that is properly equipped, including food employees must clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms for at least 20 seconds, using warm water and a cleaning compound followed by using a hand drying provision at a handwashing sink that is properly equipped. (P) Corrective Actions: Employees rewashed hands according to the hand washing procedure. //

2-1B: .03(5)(c)Observed employee handle bleach and then proceed to put on a clean glove without washing hands. Observed employee enter the kitchen on two occasions and handle equipment without 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: Instructed employees to wash hands. Gloves discarded. Equipment was placed with dirty dishes to be cleaned. //

2-2B: .03(5)(j)1&2Observed employee drink in a cup from another restaurant stored on a prep counter. // 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). SECOND CONSECUTIVE VIOLATION OF CODE PROVISION Corrective Actions: Employee discarded drink. //

2-2D: .06(2)(o)Observed employee dump a personal drink into the handwashing sink. // A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Sink was cleaned. Informed employee of the handwashing sink requirements. //

12C: .04(4)(m)Observed 2 sanitizer buckets holding wet wiping cloths between uses observed below 50ppm chlorine. // Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Sanitizer solutions remade to 50ppm. //

14B: .05(10)(e) 1,2,4Observed clean dishes stored stacked on top of another still wet. // After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; (C) and
2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. (C) Corrective Actions: Dishes were washed today. Dishes separated to allow air drying. //

2-2B: .03(5)(j)1&2Two employee drinks without lids or straws stored on an in use prep table. // 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: Drinks discarded. //

2-2D: .06(2)(o)Employee using the hand sink to store sanitizer bucket, fill a cup of water, and dump water into. // A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Sanitizer bucket removed. Employee ceased filling up water cup and dumping. //

4-1A: .04(4)(n)1On two occasions, observed employee with gloves on handle raw beef and raw bacon, and then touch clean equipment without changing gloves and washing hands. // 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) Corrective Actions: Employee changed gloves and washed hands. Equipment was cleaned and sanitized. //

2-2D: .06(2)(o)Observed employee preparing cooked shrimp in the hand sink. // A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Shrimp relocated to the prep sink. //

8-2B: .07(6)(g)Chlorine sanitizer used to store wiping cloths observed above 200ppm. // Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: Sanitizer remade to 50ppm. //

17C: .07(2)(c)Coved base tiles missing from wall near dry storage. // The floors in food service establishments in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and sealed. (C)

17D: .07(4)(b)Employee cell phone stored on prep surface. // Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Cell phone relocated. //

18: .07(2)(m)Back door is not tight-fitting. // Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. SECOND CONSECUTIVE VIOLATION OF CODE PROVISION

8-2B: .07(6)(g)Observed chlorine sanitizer bucket with a concentration above 100 ppm. Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: //Chlorine sanitizer was remade to a concentration between 50-100 ppm.//

18: .07(2)(m)Observed screened door (actively in use) with broken mesh fabric. Observed back door with a gap at the bottom where daylight is visible. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C) Corrective Actions: //Screened door was repaired, however gap at the bottom of the door was not repaired. Daylight is still visible.//

1-2A: .03(2)No designated person in charge (PIC) in the facility at the time of the inspection. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: //PIC arrived 15 minutes later.//

2-2A: .03(1)(c)2,3,17Person in charge (PIC) could not communicate specifics about the employee health policy. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: //The employee health policy was reviewed with the person in charge.

2-2A: .03(2)(m)Facility was unable to provide in a verifiable manner that 3 employees present during today's inspection were aware of their responsibility to report foodborne illnesses. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: //Employee health agreements were signed.//

2-2D: .07(3)(b)No disposable paper towels on the only hand sink available inside the kitchen. Each handwashing sink shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a hand drying device. (Pf) Corrective Actions: //Paper towels were provided.//

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed multiple boxes of raw chicken stored above raw beef inside the walk-in cooler. Observed raw chicken stored behind pre-cooked shrimp in the prep top cooler. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) 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) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: //Food items were rearranged by their internal cooking temperature.//

6-1A: .04(6)(f)Observed multiple time/temperature control for safety (TCS) food items holding temperatures above 41F (see temperature log).// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: //Foods discarded.//

18: .07(2)(m)Observed screened door (actively in use) with broken mesh fabric. Observed back door with a gap at the bottom where daylight is visible. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C) Corrective Actions: //