WNB Factory

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed previous inspection report (84/B from 1/14/2026) not posted. Inspection report that was posted was an 86/B from 1/9/2025).

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed a soaked cardboard box used as a shelf line under the carbonator equipment that was stored in the cabinets under the beverage machine.

Nonfood-contact surfaces clean — Inspector Note: Observed the top of the reach in cooler connected under the prep top cooler with food debris.

Toilet facilities: properly constructed, supplied, cleaned — Inspector Note: Observed self-closing device for women's restroom door in disrepair.

Toilet facilities: properly constructed, supplied, cleaned — Inspector Note: Observed women's restroom hand sink in need of cleaning.

Toilet facilities: properly constructed, supplied, cleaned — Inspector Note: Observed women's restroom receptacle missing a lid cover.

Physical facilities installed, maintained, and clean — Inspector Note: Observed floor of the cabinet in disrepair and debris from soda caps underneath the soda machine.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed an umbrella and sunglasses stored on the dry storage shelves.

Food separated and protected — Inspector Note: Observed cooked chicken and cooked white rice stored below raw turkey burgers and raw fish. Observed pepperjack cheese stored directly next to raw turkey burgers. Observed raw chicken stored in between cooked chicken and cooked white rice. Observed raw shell eggs stored in between juice containers and above whole tomatoes. Food employee corrected on site.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed food employees only washing and rinsing knives and storing them on magnetic racks before sanitizing or properly air drying. Employe was advised and trained on how to properly set up 3 compartment sink and properly wash equipment and utensils.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed raw chicken and boxes of food items stored below 6-inches on shelving in walk-in cooler and freezer. 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor.

Wiping cloths: properly used and stored — Inspector Note: Observed wet wiping clothes stored in chlorine sanitizing solution between 10-50 ppm. Employee remade sanitizer solution to 50 ppm. 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. 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 (ii) Laundered daily. 3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. 4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil. 5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. 6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed bottom shelving unit in walk-in freezer and cooler with buckling, and broken chest freezer handle. 511-6-1.05(2)(a) - Equipment and Utensils, constructed of durable materials (C) (2) Design and Construction. (a) Equipment and Utensils. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.

Toilet facilities: properly constructed, supplied, cleaned — Inspector Note: Observed no covered receptacle in women's restroom. 511-6-1.06(5)(h) - Toilet Room Receptacle, Covered (C) (h) Toilet Room Receptacle, Covered. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.

Food separated and protected — Inspector Note: Observed raw sliced beef and cheesesteak stored above rice and bacon in reach-in cooler under prep-top cooler. Also observed grilled chicken stored adjacent to raw chicken and raw whiting stored next to raw turkey burger. PIC and employee moved items to correct order. 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; P (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.