WNB FACTORY

Observed two food employees to wash their hands and not use a protective barrier to turn the faucet off and prevent recontaminating the hands. 511-6-1.03(5)(b) - Cleaning Procedure (P) (b) Cleaning Procedure. 3. To avoid recontaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door. COS: The food employees were asked by the EHS to rewash hands. EHS observed proper handwashing procedure.

Observed no PIC to be present in the food facility at the beginning of the inspection and throughout the inspection. 511-6-1.03(2) - PIC present (Pf) There must be a person in charge on the premises of the food service establishment at all times. Note: The facility will need to employ food service workers with managerial control to cover this requirement.

Observed wiping clothes in the front food service area to be stored in a chemical bleach sanitizer with 10ppm. 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). COS: The EHS asked the front food service worker to remake the sanitizer solution and it read at 50-100ppm for the bleach sanitizer.

Observed plumbing connecting the meat prep sink to the drain to be duct tape together and in disrepair. 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. Note: The facility will need to have this plumbing repaired according to plumbing code.

Observed dressing for tossing cooked chicken to not indicate the time that is 4 hours past the point in time when the food is rendered TCS. 511-6-1.04(6)(i) - Time as a Public Health Control (TPHC) (P, Pf, C) 2. If time without temperature control is used as the public health control up to a maximum of 4 hours: (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). COS: The PIC voluntarily discarded the food and washed, rinsed, and sanitized the sauce containers before use again. EHS educated the PIC on the importance of labelling the discard time of foods rendered TCS on TPHC.

Observed no sanitizer set up in main kitchen.

Equipment food-contact surfaces and utensils shall be cleaned at least every 4 hours throughout the day.

Note: PIC immediately made a new sanitizer solution.

Observed food stored on floor of walk-in freezer.

food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

Note: PIC immediately moved food to shelves.

Observed large container of rice and large container of lettuce cooling at an improper rate. The rice cooled from about 110 F to about 100 F after about 30 minutes. The Lettuce cooled from about 75 F to about 70 F in about 30 minutes.

1. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna.

Note: PIC made ice baths to facilitate heat transfer in order to correct improper cooling curve

Observed employee water bottle stored in reach-in freezer next to the fryers.

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.

Note: PIC immediately discarded water bottle.

Observed raw vegetarian burger patties, raw ground turkey patties, and raw "impossible" patties stored above container of shredded cheese in reach-in cooler. Observed containers of pickles and packages of fully cooked bacon stored on same shelf with raw ground beef patties and raw shrimp in walk-in cooler. Observed container of raw chicken stored on top of boxes of raw whole vegetables in walk-in cooler. Observed box of RTE cookies stored directly on top of boxes of raw chicken in walk-in cooler. Food shall be protected from cross contamination by arranging each type of food in equipment so that cross contamination of one type with another is prevented. Note: PIC immediately rearranged all foods mentioned above and achieved proper food storage order during inspection.