WNB Factory

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no hand cleanser at hand sink in front of 3 comp sink in main kitchen. C/A-Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS- Hand soap placed at hand sink

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no hand drying provisions at hand sink in main kitchen in front of three comp sink. C/A- Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; COS-PIC placed paper towels at hand sink

Food stored covered — Inspector Note: Observed breading for fish and chicken on main kitchen counter top uncovered. Observed cut broccoli in small prep bottom stored uncovered. Observed jalapenos, onions, bell peppers, and egg rolls(x2) in prep bottom in main kitchen store uncovered. Observed hush puppies in RIF in main kitchen uncovered. Observed WIF with box egg rolls uncovered. Observed rice uncovered in WIC. C/A- 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; COS- All Items Covered

Proper cold holding temperatures — Inspector Note: Observed FS RIC turned off and holding TCS food items cold holding above 41F in FS RIC (tarter and coleslaw). C/A- 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 COS- All items discarded.

Proper hot holding temperatures — Inspector Note: Observed two basket of wing holding below 135F above fryer in main kitchen. C/A-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 COS- Items redropped and cooked to 208F

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed back of WIC dark unable to see food items C/A-At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning;

Food stored covered — Inspector Note: Observed flour for fish and chicken on counter top uncovered in main kitchen. Observed frozen peas and carrots, diced onions, and broccoli in small prep bottom uncovered. Observed mushrooms, bell pepper, and jalapenos in large prep bottom uncovered. Observed swai and tilapia in WIF uncovered. C/A-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; COS- All items covered.