Wnb Factory

Inspector notes: Observed heavily stained ceiling tiles/duct covers on the fry line and in the dining area; AC Filter zip-tied over ceiling tile spot.(5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. EHS informed PIC to clean duct covers/replace ceiling tiles.

Inspector notes: Observed food containers that were wet-stacked on the overhead shelving. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered or inverted. EHS informed the PIC of the need for staff to allow equipment to drain, air-dry before stacking.

Inspector notes: Observed cardboard lining the shelf by the back door and aluminum foil lining several prep tables throughout the facility. ) Single-Service and Single-Use Articles, Use Limitation. 1. Single-service and single-use articles may not be reused. EHS informed PIC that single service items can not be re-used for any other purpose.

Inspector notes: Observed prep top with an ambient of 46F. 3. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. EHS informed the PIC of the need to adjust the thermostat to lower the temperature.

Inspector notes: Observed facility with new household chest freezer. Food service equipment must be commercial grade equipment and designed and built according to standards set by American National standards Institute (ANSI) accredited certification programs. Such an accredited program includes, but is not limited to, one offered by the National Sanitation Foundation, or Underwriters Laboratories. Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program is deemed to comply with subsections (1) and (2) of this Rule when used for its intended purpose. EHS informed the PIC that household equipment is not allowed.

Inspector notes: EHS observed multiple food items in prep with food temps between 49-59 degrees Fahrenheit. PIC provided invoice order for prep top that was repaired recently. PIC stated that prep top cooler worked fine on yesterday. (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P Informed PIC to place all food items prepped today on ice and placed in...

Inspector notes: EHS observed hand glove placed on top of raw chicken in chest freezer. EHS did not see anyone use the glove. (z) Miscellaneous Sources of Contamination. Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection. EHS tossed glove and informed PIC to avoid contamination to have glove moved to another area that is easily accessible. This was COS.

Inspector notes: EHS observed the most recent inspection report not posted for public viewing. An inspection score of a 90 with date of 2/2024 1. 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. Informed PIC to have most recent inspection score posted for public viewing. This must be corrected by 04/3/25

Inspector notes: Observed a knife stored in the crevice between the prep table and the maketable in the main kitchen area. (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequ...

Inspector notes: EHS observed prep top unit with an ambient temps between 57-59 degrees Fahrenheit. PIC showed EHS that prep top cooler was repaired recently and worked on yesterday. 3. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. Informed PIC to have low boy REF repaired or replaced. This must be corrected by 04/03/25

Inspector notes: EHS observed WIF door not self-closing. There is a note on the door that says "Pull door close." When EHS entered the door had to be closed behind. (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Informed PIC to have door repaired to self close. This must be corrected by 04/7/25

Inspector notes: EHS observed no air gaps at prep sinks, and air gap wrapped with duct tape at 3C sink. d) Backflow Prevention, Air Gap. An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch (25 mm). P Informed PIC that prep /3c sinks will need an air gap. This must be corrected by 10/11/24

Inspector notes: EHS observed multiple food items in WIC with food temps between 46-47 degrees Fahrenheit. Ambient temp of WIC sat at 49 degrees Fahrenheit. EHS asked PIC if there were any issues with WIC and PIC stated that they knew there was an issue. However a few moments after, PIC stated that it wasn't this facility, but the sister facility that had the WIC issue. (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions a...

Inspector notes: Observed handwashing signage needing to be posted at the handsink in the kitchen and at the front counter. d) Handwashing Signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. EHS informed the owner of the need to post handwashing signage. This must be corrected by 10/10/24

Inspector notes: Observed facility using cardboard to line shelving units in the kitch (r) Single-Service and Single-Use Articles, Use Limitation. 1. Single-service and single-use articles may not be reused. EHS informed PIC that single service items could not be re-used. Cardboard is to be tossed. This must be corrected by 10/10/24

Inspector notes: EHS observed WIC with an ambient temp of 47 degrees Fahrenheit. Towards the end of inspection, WIC was at 39 degrees Fahrenheit. PIC informed EHS that the WIC is constantly opened 3. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. Informed PIC to have WIC adjusted to compensate for frequent openings. EHS also informed PIC to have WIC inspected to ensure of any issues. This must be corrected by 10/10/24

Inspector notes: EHS observed pipes under prep 3C sink wrapped with duct tap. Employees stated that there is a leak at sinks. (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. Informed PIC to have leaks. This must be corrected by 10/11/24

Inspector notes: Facility lacking pest control records for August and September with arrow exterminator. (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 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 Informed PIC to ensure that records are kept on file. This must be corrected by 10/09/24

Inspector notes: Observed sprayer on back shelving by dish sink not labeled with the substance inside. (b) Working Containers, Common Name. 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. EHS informed PIC of the need to label the degreaser sprayer container.

Inspector notes: Observed handwashing signage needing to be posted at the handsink in the kitchen and at the front counter. d) Handwashing Signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. EHS informed the owner of the need to post handwashing signage.

Inspector notes: Observed facility using cardboard and aluminum foil to line shelving units in the kitchen. (r) Single-Service and Single-Use Articles, Use Limitation. 1. Single-service and single-use articles may not be reused. EHS informed PIC that single service items could not be re-used.

Inspector notes: Observed shelving unit on bricks in the kitchen. (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition. EHS informed PIC that all equipment must be in good repair; he stated he had a prep table on order.

Inspector notes: Observed facility with bacon pieces in a Sterilite container. (jj) Food Service Equipment, Acceptability. Food service equipment must be commercial grade equipment and designed and built according to standards set by American National Standards Institute (ANSI) accredited certification programs. Such an accredited program includes, but is not limited to, one offered by the National Sanitation Foundation, or Underwriters Laboratories. Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program is deemed to comply with subsections (1) and (2) of this Rule when used for its intended purpose. EHS informed PIC of the need to place bacon in a food grade container.

Inspector notes: Observed heavily stained ceiling tiles on the fry line and dust building on the ceiling tile in the dining area, the need to clean behind the cook line and in the back storage area near the mop sink. (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. EHS informed PIC to clean/replace ceiling tiles.