WNB Factory

2-2A: .03(2)(o)PIC could not demonstrate in a verifiable manner that the employee that EH asked about was aware or informed of what illnesses/symptoms to report. 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: Education was provided on what illnesses and symptoms need to be reported and when to report them. Employee health policy form was given to PIC for employee to sign.

2-2B: .03(5)(k)1&2Observed multiple water bottles being stored on the prep tables in the kitchen in front of the grill. 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: Person in Charge (PIC) discarded the water bottles.

4-2A: .04(4)(c)1(iv)Observed where food items being stored in the reach in cooler and reach in freezer in the kitchen in front of the grill were not being stored covered. The food items included raw chicken, appetizers such as onion rings, fries, etc. **This is the third consecutive repeat of the same code provision." Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C) Corrective Actions: PIC covered food items.

2-2B: .03(5)(j)1&2Observed multiple water bottles, a coffee cup, and packages of food being stored on the prep tables throughout the kitchen. Also observed an employee eating food while standing by the grill. 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: Person in Charge had employees move all employee food and beverage items to a designated area.

2-2D: .07(3)(b)Observed that the hand sink located near the 3 compartment sink did not have paper towels. 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: PIC placed paper towels at the hand sink.

6-1C: .04(6)(d)Observed a container of rice that had been cooked on 1/29/26 that had a temperature of 45 degrees. Cooling Rate: TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour. TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour. Corrective Actions: PIC discarded the rice.

6-1D: .04(6)(i)Observed cooked chicken wings that had been placed on time control that did not have a start time or end time for when time control began or ends. When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: PIC labeled the chicken wings with the time that time control began and when to discard them.

11A: .04(6)(e)Observed the rice that had been cooked on 1/29/26 being stored in a container with a tightly fitted lid. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (Pf) (ii) Separating the food into smaller or thinner portions; (Pf) (iii) Using rapid cooling equipment; (Pf) (iv) Stirring the food in a container placed in an ice water bath; (Pf) (v) Using containers that facilitate heat transfer; (Pf) (vi) Adding ice as an ingredient; (Pf) or (vii) Other effective methods. (Pf) 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; (C) and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. (C) Corrective Actions: EH educated PIC on loosely covering containers during the cooling process. Also educated PIC on using shallow containers during cooling in order to meet the proper cooling temperatures.

1-2A: .03(2)(a)-(l), (n)Based on today's routine inspection and the grade/score earned the facility lacks a person in charge to implement procedures and practices to ensure food safety and compliance with the Georgia Food rules and regulations. The person in charge must be able to demonstrate their food safety knowledge through full compliance of the food code with no violations, be a Certified Food Safety Manager, or be able to provide correct answers to food safety questions as they relate to the food service operation at hand. (Pf) Corrective Actions: NCOS

2-2D: .06(2)(g)Observed a spray bottle of degreaser being stored in the handsink.

This is a second consecutive repeat of the same code provision. A third repeat of the same code provision will result in permit suspension. A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Person in Charge (PIC) removed the bottle of degreaser and EH educated employees on only using the hand sink for handwashing.

18: .07(2)(m)Observed the backdoor of the facility was being left opened. 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: PIC closed the back door of the facility.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw chicken being stored on the same shelf with raw beef, raw shrimp, and cooked chicken, cooked rice, and vegetables. Also observed raw chicken being stored on the bottom shelf with vegetables. 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: PIC rearranged the walk in cooler so that food items were stored properly.

4-2A: .04(4)(c)1(iv)Observed where food items being stored in the reach in coolers and the walk in cooler were not being stored covered. The food items included raw chicken, appetizers, and vegetables.

This is the second consecutive repeat of the same code provision. A third repeat of the same code provision will result in permit suspension. Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C) Corrective Actions: PIC covered food items.

6-1C: .04(6)(d)Observed three containers of rice that has been prepared yesterday being stored in the walk in cooler that were 48-50 degrees in temperature. Cooling Rate: TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour. TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour. Corrective Actions: PIC discarded food items.

6-1D: .04(6)(i)Observed chicken wings that were said to be placed on time control yesterday that were put in the walk in cooler to be used today. When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: PIC discarded chicken wings. EH educated PIC on following time control procedures which is to discard any food items that are on time control after the 4 hour time has ended.

6-2: .04(6)(g)Observed multiple food items such as cooked rice, cut tomatoes, prepped jalapenos, and coleslaw that did not have a date on which these items were prepped or a discard date. Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: PIC discarded food items.

8-2B: .07(6)(b)Observed a bottle of degreaser and other spray bottles holding chemicals that did not have names listed for what was being stored inside. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: PIC labeled the chemical bottles.

11A: .04(6)(e)Observed multiple containers of rice that were cooked yesterday that were being stored in large, tightly fitted lids that had not cooled down properly. Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: EH educated PIC on proper cooling methods such as storing cooling items in shallow, loosely covered, containers.

14A: .04(4)(k)Observed multiple utensils being stored with the handles in the products. Items included cooked rice and sugar.

This is a second consecutive repeat of the same code provision. A third repeat of the same code provision will result in permit suspension. 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: PIC removed the handles from the products

2-2D: .06(2)(o)Observed where a beverage had been discarded in the hand sink. A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: EH educated employees on only using the hand sink for handwashing.

4-2A: .04(4)(c)1(iv)Observed where food items being stored in the reach in coolers and the walk in cooler were not being stored covered. Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C) Corrective Actions: Person in Charge (PIC) covered items.

6-1D: .04(6)(i)Observed chicken wings that were said to be on time control that were not marked with a time on when they were placed on time control and when to discard. When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: PIC discarded the chicken wings.

14A: .04(4)(k)Observed multiple utensils being stored with the handles in the products. Items included cooked rice, flour, and sugar. 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: PIC moved the utensils to be handle up.

17D: .07(4)(b)Observed employee drinks being stored with items for the facility in the reach in coolers in the kitchen. Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. (C) Corrective Actions: PIC moved drinks to a designated area.

2-2B: .03(5)(j)1&2Observed multiple water bottles being stored on the prep cooler and the prep table throughout the facility. Also observed water bottles and an open sports drink being stored in the prep cooler. 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: Person in Charge (PIC) discarded the water bottles.

6-1C: .04(6)(d)Observed three containers of rice that has been prepared yesterday being stored in the walk in cooler that were 48-50 degrees in temperature.

Second Consecutive violation of this code provision. A third consecutive violation may result in permit suspension.* Cooling Rate: TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour. TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour. Corrective Actions: Person in Charge (PIC) discarded the items.

11A: .04(6)(e)Observed that the rice that did cool properly because it was being stored in tightly seal containers that were being stored stacked on top of each other.

Second Consecutive violation of the same code provision. A third consecutive violation may result in permit suspension.

1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (Pf) (ii) Separating the food into smaller or thinner portions; (Pf) (iii) Using rapid cooling equipment; (Pf) (iv) Stirring the food in a container placed in an ice water bath; (Pf) (v) Using containers that facilitate heat transfer; (Pf) (vi) Adding ice as an ingredient; (Pf) or (vii) Other effective methods. (Pf)
2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; (C) and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. (C) Corrective Actions: EH educated employees on the proper cooling methods such as cooling items in loose fitting covering and on the top shelf in the back of the walk in cooler.

4-2A: .04(4)(c)1(iv)Observed that several food items such as hushpuppies, onion rings, and other appetizers were uncovered in the reach in freezer. Also observed raw chicken being stored in the walk in cooler that was being stored uncovered. Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C) Corrective Actions: PIC covered food items.

6-1C: .04(6)(d)Observed a container of rice in the walk in cooler that began cooling at 11am per the Person in Charge (PIC). The temperature was 117 for the rice at 1:45pm. Cooling Rate: TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour. TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour. Corrective Actions: PIC discarded the rice.

6-1D: .04(6)(i)Observed that the facility is using time control for the chicken wings but the time the chicken wings were placed on time control. The facility also did not have the written time control procedures. When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: PIC placed the correct time on the chicken wing. EH provided the PIC with the written time control procedures.

18: .07(2)(m)Observed the backdoor of the facility was opened and the self-closer was broken. 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: NCOS

1-2A: .03(2)When asked, the facility did not have a person in charge present. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: EH appointed a food worker as the person in charge.

1-2A: .03(1)(a);(b);(c)1,4,5,6,7, 8,9,10,11,12,13,14,15,16The person in charge was not able to demonstrate active managerial control and compliance with the food code base on multiple risk factor violations, public health interventions, and earning an unsatisfactory score. The person in charge must be able to demonstrate their food safety knowledge through full compliance of the food code with no violations, be a Certified Food Safety Manager, or be able to provide correct answers to food safety questions as they relate to the food service operation at hand. (Pf) Corrective Actions: NCOS

17C: .07(5)(a),(b)1,2,3Observed ceiling tiles located in the kitchen leaking onto the floor. Ceiling tile located between the 3 compartment sink and prep cooler 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) Corrective Actions: NCOS

2-2B: .03(5)(j)1&2Observed a water bottle that was being stored on the prep cooler along with employee beverages being stored inside the prep cooler. 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: Employees discarded the beverages.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw beef hamburger patties being stored with containers of cheese on the same shelf in the prep cooler. In the walk in cooler, observed containers of raw chicken being stored on top of containers of rice. Also raw observed beef hamburger patties being stored on top of containers of raw fish. Must display, store, prepare, and hold foods so they are protected from cross contamination. (P) Corrective Actions: Employee rearranged prep cooler and walk in cooler so that food items are being stored correctly.

4-2A: .04(4)(c)1(iv)Observed multiple food items in the reach in freezer that was not being stored covered. Items include onion rings, fried okra, hushpuppies, and other appetizers. In the walk in freezer, observed boxes of bacon that was not being stored covered.

2ND CONSECUTIVE OCCURANCE** Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C) Corrective Actions: Employee covered the items.

6-1C: .04(6)(d)Observed multiple containers of rice that employee stated was cooked yesterday that had not reached 41 degrees in the appropriate timeframe More temperatures recorded in temperature chart. Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P) Corrective Actions: Employee discarded all the containers of rice.

6-1D: .04(6)(i)Observed that chicken wings that were on time control were not labeled with a time on when they were placed on time control. When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: Employee marked the correct time for the chicken wings.

6-2: .04(6)(g)Observed tomatoes and rice that employee stated were prepped yesterday that did not have a date on when prepped or when to discard.

2ND CONSECUTIVE OCCURENCE Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Employee labeled the food items with the correct date.

10D: .04(7)(c)Observed multiple bottles of sauces, shakers of seasonings, and containers of seasonings not labeled with what is in the container. Food should be labeled to prevent mistaken use of food allergens and chemicals. Corrective Actions: Employee labeled all items.

11A: .04(6)(e)Observed that the rice that did cool properly because it was being stored in containers that were sealed tightly and on top of each other. Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: EH educated employees on the proper cooling methods such as cooling items in loose fitting covering and on the top shelf in the back of the walk in cooler.

4-2A: .04(4)(c)1(iv)Observed containers of hushpuppies, french fries, and other appetizers all being uncovered in the reach in cooler. Observed raw chicken, raw fish, and fried onions uncovered in the reach in prep cooler. Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C) Corrective Actions: Person in Charge covered items.

6-2: .04(6)(g)Observed three containers of rice, sliced tomatoes, and cut lettuce in the walk in cooler not labeled with a prep date or discard date. Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: PIC labeled the items with the correct date.

17D: .07(4)(b)Observed multiple employee items stored with items for the facility. There were drinks in the reach in freezer, employee food items in the walk in cooler, perfume and other personal items being stored in dry storage. 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: PIC moved items to designated area