WNB Factory

Wiping cloths: properly used and stored — Inspector Note: Observed wet wiping cloths stored inside sanitizer bucket without proper sanitizer in the front food service area. Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. 1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and COS: PIC remade sanitizer bucket with proper sanitizer solution.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed expired food service permit displayed. Permit, Displayed (C) 1. Post the permit in a location in the food service establishment that is conspicuous to consumers Discussed with PIC to pay permit fees by 8/18/26.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed one knife stored between the prep-top coolers and one knife stored on the mag strip in the back kitchen that were chipped and cracked. Multiuse Food-Contact Surfaces (Pf) (c) Multiuse Food-Contact Surfaces. 1. Multiuse food-contact surfaces shall be: (i) Smooth; Pf (ii) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; Pf PIC voluntarily discarded both cracked knives.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed walk in cooler with ambient temperature of 51F. Good Repair & Proper Adjustment (C) (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. Discussed with PIC to have walk in cooler repaired and provide service report by 8/20/26.

Proper cold holding temperatures — Inspector Note: Observed boxes of raw chicken in the walk-in cooler with temperatures of 51°F, 53°F, and 50°F, a ground beef patty at 51°F, shelled eggs at 51°F, and ranch dressing at 51°F, which were all above the required cold-holding temperature of 41°F. Observed ranch dressing in the condiment display cooler in the front food service area at 55°F. The ranch dressing and sauces are required to be refrigerated according to the manufacturer’s packaging instructions. Time/Temperature Control for Safety; Cold Holding (P) (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 PIC stated that the boxes of chicken, beef patties, dressing, and eggs were delivered either several days prior or earlier that morning but could not verify and did not know the exact delivery dates or how long the items had been stored at improper temperatures, therefore PIC voluntarily discarded all foods found to be out of temperature. *See temperature log.

Wiping cloths: properly used and stored — Inspector Note: Observed multiple wet wiping cloths stored outside sanitizer buckets and one cloth stored inside sanitizer bucket without proper sanitizer. Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. 1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and COS: PIC moved wet wiping cloths to sanitizer buckets with proper sanitizer.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed two knives stored between the prep-top coolers and two knives stored on the mag strip in the back kitchen that were dented and cracked. Multiuse Food-Contact Surfaces (Pf) (c) Multiuse Food-Contact Surfaces. 1. Multiuse food-contact surfaces shall be: (i) Smooth; Pf (ii) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; Pf Discussed with the PIC not to use these knives and to replace them.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed two hand sinks without paper towels inside of the main kitchen. Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf COS: PIC added paper towels to both hand sinks.

Proper cold holding temperatures — Inspector Note: Observed two plastic bins of rice inside the reach-in cooler holding at temperatures of 45°F and 48°F, respectively. 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 COS: PIC stated that the rice was stored the day before, therefore PIC voluntarily discarded both bins of rice.

Time as a public health control: procedures and records — Inspector Note: Observed cooked chicken wings held outside of the fryer in the main kitchen at 68°F, without proper time or temperature control labeling. Time as a Public Health Control (TPHC) (P, Pf, C) (i) Time as a Public Health Control. 1. Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf (i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and (ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. Pf 2. If time without temperature control is used as the public health control up to a maximum of 4 hours: COS: PIC added labels for wings. A written procedure was provided to PIC to be filled out and followed by all employees.