WNB Factory

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Raw eggs were stored over ready-to-eat vegetables in the walk-in cooler. Raw shrimp and raw chicken were stored behind ready-to-eat vegetables on the top of the preparation cooler where the raw shrimp and chicken coul leak onto the ready-toeat vegetables during food preparation. 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: Raw eggs moved so they were not over the ready-to vegetables in the walk-in cooler. Raw shrimp and raw chicken were moved so they are in front of the raw vegetables on top of the preparation cooler.

15B: .05(6)(j)The hot water being discharged at the warewashing sink is 91 F degrees The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F (43°C) or the temperature specified on the cleaning agent manufacturer's label instructions. (Pf) Corrective Actions: Since the label of the soap used to wash utensils does not list a minimum wash temperature, the water at the warewashing sink must be a minimum of 110 degrees F.

18: .07(2)(m)The air curtain at the drive through window is not working. The outer openings of a food service establishment must be protected against the entry of insects by means as required in the food service regulations. Corrective Actions: The air curtain must be repaired so it is working.

2-2D: .06(2)(c)All hand washing sinks are discharging 81 degree Fahrenheit water A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85°F (29.4°C) through a mixing valve or combination faucet.

15B: .05(6)(j)The hot water being discharged at the manual warewashing sink is 81 degrees Farenheit. The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F (43°C) or the temperature specified on the cleaning agent manufacturer's label instructions. (Pf)

17C: .07(5)(a),(b)1,2,3Build up observed on ceiling tiles on cook line. 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)

17D: .07(5)(j)Observed a cell phone on food preparation table. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. (C) Corrective Actions: Cell phone was moved to an adequate location

1-2A: .03(2)(a)-(l), (n)The person-in-charge was not maintaining active managerial control for food safety. They were allowing multiple public health intervention violations and risk factor violations to occur during the violation. The person-in-charge must maintain active managerial control for food safety at all times.

1-2A: .03(2)There was no person-in-charge of the facility. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: A person-in-charge arrived near the completion of the inspection.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Veggie burger in package stored in contact with raw beef in package. Raw chicken box touching dinking water bottles. 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: Foods were adequately separated and protected.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Raw chicken behind onion on top of prep cooler. Raw chicken over celery in walk-in 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: Foods rearranged to achieve adequate separation and protection.

4-1A: .04(4)(n)1Observed food service worker touch raw hamburger meat which as a minimum cook temperature of 155 degrees F and then with the same gloves touch raw bacon which only has a minimum cook temperature of 145 degrees F. 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: Had food service worker remove gloves and wash their hands and put on clean gloves. Instructed the person-in-charge that bacon has to be cooked to 155 degrees F or more.

5-1B: .04(5)(h)Cheese sauce in commercial package was not reheated to 135 degrees F in hours or less. Ready-to-eat time/temperature control for safety food that has been commercially processed and packaged in a food processing plant, shall be heated to a mimimum temperature of 135°F (57°C) within 2 hours. (P) Corrective Actions: Cheese discarded.

5-2: .04(7)(e)According to the person-in-charge hamburgers are cooked to order and will be served to customers under cooked if the customer orders it that way. The menu board and the paper menu both have the accurate consumer advisory foot note. with an asterisk by it. However, there are not asterisks as required by al the hamburgers on the menu board and the paper menu. If an animal food is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in a ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than size #8 font, or if displayed on a menu board shall be printed no smaller than the smallest letter in used for a menu item. (Pf) Corrective Actions: All hamburger menu items must have the asterisk by them on the menu board and the paper menus.

6-1A: .04(6)(f)Cut lettuce not being cold held at 41 degrees F or below. Hamburger patty being held in prep cooler at 45 degrees F. Raw shrimp being held in walk-in cooler at 60 degrees F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Cut lettuce and hamburger discarded since according to person-in-charge foods had been in prep coolers more than 4 hours. Raw shrimp moved to walk-in freezer since according to the person-in-charge the food had been in the walk-in cooler 3.5 hours.

6-1B: .04(6)(f)Observed basket of chicken wings being hot held at below 135 degrees F. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Chicken rapidly reheated to above above 165 degrees in less than 2 hours. This was allowed since the person-in-charge stated the chicken wings had been cooked less than 2 hour ago.

6-1B: .04(6)(f)Cheese sauce was being hot held below 135 degree F. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Cheese sauce discarded since it had been there for more than 2 hours according to the person-in-charge.

10D: .04(4)(d)Multiple working containers of food not labeled with common name of food. Working containers of food must be labeled with common name of food.

12B: .03(5)(g)Food service worker had band on his wrist. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C)

2-2A: .03(2)(m)A food service worker was selected at random. I asked the person-in-charge to see if they had documentation that the food service worker had been trained in what symptoms and illnesses to report to the person-in-charge. The person-in-charge could not show me any documentation for the food service worker. 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)

14A: .04(4)(k)Observed multiple scoop handles in contact with food in bulk storage containers. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Scoop handles were properly adjusted.

15A: .05(1)(a)Using card board to line shelves. All non-food contact surfaces must be smooth, easily cleanable and non-absorbent.

16A: .06(1)(g),(h)No sinks in facility were providing hot water. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. (Pf) Corrective Actions: Adequate hot water must be provided to all sinks.

17B: .06(5)(o),(p)Drain plug missing from dumpster. Dumpster must have plug in drain hole.

17C: .07(5)(a),(b)1,2,3Build up observed on ceiling tiles on cook line. 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)

17D: .07(5)(j)Observed a cell phone on food preparation table. Observed shoes on top of packaged single-service utensils. Observed back pack stored over single-service items. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. (C)

18: .07(2)(m)Rear exterior door was propped open during inspection. 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: Door was closed.

18: .07(2)(m)Air curtain not working at drive through window. 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)

18: .07(5)(k)Observed multiple flies in facility The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies; (C)
2. Routinely inspecting the premises for evidence of pests; (C)
3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; (Pf) and
4. Eliminating harborage conditions.(C)

2-2B: .04(4)(b)Observed an employee water botte and a reusable employee employee drink cup on food preparation tables. 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: Water bottle discarded. Reusable drink cup placed in wash compartment of three-compartment sink.

2-2D: .06(2)(o)No hand wash sinks in facility including food preparation areas or restrooms were producing the required minimum of 100 degree F for hand washing. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. (Pf)

2-2D: .07(3)(c)Observed a bowl in the front hand washing sink. A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Bowl was moved out of sink.

2-2D: .07(3)(b)Observed a hand washing sink with no paper towels provided. 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)

3-1A: .04(2)(a)Observed a box of fish in the walk-in freezer and the box was labeled swai. According to the person-in-charge the fish is served as whiting or catfish that are listed on the menu. Fish must be accurately listed as to what type it is on menu.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Raw chicken stored over cheese in food preparation 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: Raw cheese moved so not under raw chicken,

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Raw shrimp stored over celery in walk-in 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: Raw shrimp was moved to be separate and protect the celery.