WNB Factory Cascade

Food properly labeled; original container — Inspector Note: Observed failure to label bottles of sauces with common name of food in reach in cooler. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. PIC advised to write common name of food on the bottles.

PIC present, demonstrates knowledge, performs duties — Inspector Note: Observed failure to always have a PIC present at all times. 511-6-1.03(2) - PIC present (Pf) There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance with the following: EHS designated an employee as PIC.

Response procedures for vomiting & diarrheal events — Inspector Note: Observed failure to have clean up procedures or kit inside facility in case of accident inside. Manager on the phone stated it was inside office but employee did not have access to office. 511-6-1.03(6) - Clean-up of Vomiting and Diarrheal Events(Pf) (6) Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Pf PIC advised to move the spill kit to a different location so that it is accessible to all employees when the manager is not here.

Proper date marking and disposition — Inspector Note: Observed failure to date mark ready-to-eat foods in walk in cooler. Observed cooked rice, prepped vegetables (tomatoes, chopped onions) with no date marking. 511-6-1.03(2) - PIC present (Pf) There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance with the following: PIC advised to date mark food items with date the were prepped.

Food properly labeled; original container — Inspector Note: Observed all the kitchen squeezed bottles are not labeled with their common names. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. PIC instructed to label all the cooking squeeze bottles.

Approved thawing methods used — Inspector Note: Observed inappropriate thawing method of raw frozen chicken in a standing water in the kitchen sink. 511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C). PIC instructed the proper ways to thaw foods.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed scoops handle buried in a flour container in the kitchen. 511-6-1.04(4)(z) - Miscellaneous Sources of Contamination (C) (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. PIC instructed to remove and sanitized scoops.

Wiping cloths: properly used and stored — Inspector Note: Observed Wet wiping cloth not stored in sanitizing solution between uses. 511-6-1.04(4)(m) - 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. PIC will ensure sanitizer napkin is always stored in the sanitizer bucket after wiping.

Proper date marking and disposition — Inspector Note: Observed several ready to eat and prepped foods in walk in cooler and reach in cooler with no date marking (rice, lettuce, sliced tomato & other several foods). 511-6-1.04(6)(g). 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. PIC instructed how to date mark again.