WNB Factory

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed failure to post the most recent inspection report inside facility in public view. Observed a prior inspection report posted. 511-6-1.02(1)(d) - Displaying of the Inspection Report (C) 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. PIC advised to post most recent inspection report.

Proper date marking and disposition — Inspector Note: Observed failure to date mark food items in the walk in cooler (container of rice) that was prepped and held for longer than 24 hours. 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf PIC advised to date mark food items held for longer than 24 hours that were prepped in facility.

In-use utensils: properly stored — Inspector Note: Observed failure to properly store handle of in-use utensil directly in tray of rice in hot holding unit. (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; PIC removed handle from food item.

Physical facilities installed, maintained, and clean — Inspector Note: Observed failure to maintain back kitchen exit door screen in proper repair. Observed large tear in bottom of screen mesh. (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. PIC advised to have mesh repaired and kept in good condition.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed failure to provide hand drying towels at handwashing sink in main kitchen. Observed towel dispenser not functioning and no towels nearby. (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 2. A continuous towel system that supplies the user with a clean towel; Pf PIC was instructed to have towel dispenser serviced.

Proper cooling time and temperature — Inspector Note: Observed failure to properly cool rice within appropriate time constraint. Observed tray of rice that was cooked early in the morning at 117 degrees sitting on countertop. (d) Cooling. 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P PIC discarded rice. EHS advised PIC to use proper cooling method when cooling food items.