WNB Factory

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed old inspection report of 91/A from 5/22/24 instead of the most recent inspection 63/U posted in public view. CA 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.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed cardboard lining shelves for food equipment. CA: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Discussed removing all cardboard and if wanting a barrier between equipment and shelf to use plastic or rubber mats. COS: cardboard removed

Plumbing installed; proper backflow devices — Inspector Note: Observed plain/clean water leaking at 3-compartment sink from the sanitizing dispenser. Observed 3-compartment sink pipe leaking right at the drain. Saran wrap was already a temporary fix at the drain. Informed PIC that once leaks are repaired to remove saran wrap and or bags around drains for easy cleaning. CA: A plumbing system shall be repaired according to law; and maintained in good repair.

Physical facilities installed, maintained, and clean — Inspector Note: Observed a big hole in back wall near back door. CA: Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed 3-compartment sink sanitizer reading 50ppm quat which is below the manufacturer's levels of recommendation of 200-400ppm quat. PIC ran out of quat sanitizer so remade sanitizer solution using the Pure Bright bleach which read 100ppm cl. COS: remade solution to 100ppm cl CA: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions

Single-use/single-service articles: properly stored, used — Inspector Note: Observed 2 boxes of single use cups and 1 box of single use ramekins stored directly on floor. After informing employee to place boxes at least 6 inches off floor, inspector asked him to make the corrections. When inspector asked employee if it had been corrected they said yes. However, when inspector looked back at area, the boxes of single use items were still on floor. CA: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: In a clean, dry location; Where they are not exposed to splash, dust, or other contamination; and At least 6 inches (15 centimeters) above the floor.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed cardboard lining shelves for food equipment. CA: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Discussed removing all cardboard and if wanting a barrier between equipment and shelf to use plastic or rubber mats.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed no quat or chlorine test strips to test quat or chlorine sanitizing solutions. CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Plumbing installed; proper backflow devices — Inspector Note: Observed major leak at main kitchen hand sink. CA: A plumbing system shall be repaired according to law; and maintained in good repair. Employee stated leak has been going on for 2 weeks and a plumber has not been called. Suggested to call a plumber as soon as possible.

Physical facilities installed, maintained, and clean — Inspector Note: Observed area in back of facility near the back door, mop sink and single use storage area unclean with excess leaves on floor. CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Discussed with PIC to make sure back door is properly closed in between non-use of the door to prevent leaves from coming inside.

Insects, rodents, and animals not present — Inspector Note: Observed back door slightly open. COS: door closed CA: Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: Filling or closing holes and other gaps along floors, walls, and ceilings; Closed, tight-fitting windows; and Solid, self-closing, tight-fitting doors.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed bucket with wet cloth stored inside front food service hand sink. Observed piece of the milkshake machine stored on side of front food service hand sink. COS: all items removed from hand sink. CA: A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing facility may not be used for purposes other than handwashing.

Food in good condition, safe, and unadulterated — Inspector Note: Observed container of uncooked veggie burgers stored in bottom portion of prep cooler with visible mold-like growth. COS: Veggie burgers discarded

Proper cooling time and temperature — Inspector Note: Observed cooked rice cooked at 12pm day of inspection reading 110F at approximately 3:32PM. COS: Employee discarded rice. Informed PIC that the rice did not cool from 135F to 70F within 2 hours therefore had been in the temperature danger zone for longer than required. CA: Cooked time/temperature control for safety food shall be cooled: Within 2 hours from 135°F (57°C) to 70°F (21°C); and Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less

Toxic substances properly identified, stored, used — Inspector Note: Observed unlabeled spray chemical bottle. COS: Employee labeled as Kay 5 sanitizer. CA: 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.