WNB Factory

6-1A: .04(6)(f)Observed cold held TCS foods with an internal temperature above 41F; see temperature log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Chicken and cheese was discarded. Fish was relocated to the walk in freezer to cool down.

13A: .02(1)(d)Observed the inspection report posted behind the counter. Report was not approachable within 1 foot. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: The person in charge posted the report in an approved location.

18: .07(2)(m)Observed back door propped open with a rock. Observed back door propped open a second time during a dry good delivery. Observed back door propped open while two employees took trash out to the dumpster. Outer openings shall be kept closed to prevent insect and rodent entry. Corrective Actions: The person in charge closed the back door each time.

1-2A: .03(2)(a)-(n),(p)PIC did not have active managerial control; observed multiple violations 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)

2-2A: .03(1)(c)2,3,17PIC (person in charge) was unable to name any reportable symptoms or dieseases. PIC was unable to tell EHS the procedures for employees to come back to work if they had any of the reportable sympotoms or diesases. 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: PIC was shown to the employee health policy (that was translated in English and mandarin) that was posted on the wall by the entrance door to the kitchen. PIC was coached on reportable symptoms and diesases and when employees should come back to work. *SECOND REPEAT OF CODE VIOLATION. VIOLTION OBSERVED ON NEXT ROUTINE INSPECTION WILL RESULT IN PERMIT SUSPENSION

4-1A: .04(4)(n)1While wearing gloves, observed food employee touch his arms and clothes and then wiped his nose. After wiping his nose, observed food employee go to the storage area and grab a clean plastic utensil container and place the utensil back. Food employee then touched a clean plastic top and placed the top on a food item in the walk-in-cooler. 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: PIC had food employee remove his gloves and wash his hands. ****SECOND REPEAT OF CODE VIOLATION. REPEAT OF CODE VIOLATION ON NEXT ROUTINE INSPECTION WILL RESULT IN PERMIT SUSPENSION. ****

4-2B: .05(8)(a)Observed PIC (person in charge) rinse a knife in the meat sink and placed knife back on the storage board. Knife was stored as clean and contained purple debris from the onion. (Food employee was using knife to cute purple onions at the beginning of the inspection) Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. (P) Corrective Actions: PIC placed knife at the three compartment sink to wash rinse, and sanitize

6-1A: .04(6)(f)Observed two containers of raw chicken, a container of raw fish, and a large container of lettuce cold holding above 41F in the walk-in-cooler. Walk-in-cooler held ambient air of 39.2F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC discarded all of the foods.

6-1C: .04(6)(d)Observed a container of cooked shrimp, a container of cooked chicken, and container of raw chicken not cooling down in the walk-in-cooler. 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). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Lids were removed from the foods for proper cooling. PIC (person in charge) was coached on proper cooling methods.

11A: .04(6)(e)Observed a contanier of cooked shrimp, cooked chicken, and a container of raw chicken cooling down in the walk-in-cooler with lids on. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Lids were removed from the containers with rapid cooling. PIC was coached on proper cooling methods.

2-2A: .03(2)(m)PIC (person in charge) was unable to provide an employee health forms for selected employees. 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: PIC had food employees sign employee health forms.

2-2A: .03(4)(a)(b)(c)(e)(f)PIC was unable to name any of the reportable symptoms and diseases. 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: PIC was coached on reportable symptoms and diseases.

2-2D: .03(5)(d)Observed food employee wash her hands at the 3 compartment sink. Observed the same food employee go to the 3 compartment sink and wash her hands. Observed another food employee wash his hands at the meat sink. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf) Corrective Actions: Both employees went to the designated hand sinks to wash their hands.

2-2D: .07(3)(a)Observed handsink located by the left side of the three compartment sink did not have any hand soap. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: PIC provided the hand sink with hand soap.

2-2E: .03(6)PIC stated that the facility will use only a mop to clean a vomiting and diarrheal event. PIC was also unable to provide a kit nor written procedures. 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 shown to bodily fluid written procedures posted on a cabinet door located by the hand sink in the serving area.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed cooked chicken stored in the original container for raw chicken. Observed clean utensils stored in a top from the original raw chicken container. Must display, store, prepare, and hold foods so they are protected from cross contamination. (P) Corrective Actions: PIC had food employees discard the original chicken container and top. Cooked chicken was recooked and the utensils were washed, rinsed, sanitized.

4-1A: .04(4)(n)1While waring a black pair of gloves, observed food employee touch raw burger patties, then put on clear gloves on top of the soiled gloves and touched a burger bun. Observed the same food employee touch raw philly steak and then touch a bun. 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: Food employee removed both gloves and washed his hands. Food employee discarded the bun and gloves and rewashed his hands.

4-2B: .05(7)(a)1Observed food employee rinse a plastic top utensil in the three compartment sink and then place the top when clean utensils. Observed another food employee wash the rice cooker and place by the grill. After being cleaned, equipment food-contact surfaces and utensils shall be sanitized properly. (P) Corrective Actions: Utensil top and rice cooker was placed back by the three compartment sink to wash rinse and sanitize.