Georgia › Barrow County › Braselton
WNB Factory
2095 HWY 211 NW STE 5B , BRASELTON, GA 30517 · Health inspection record from Georgia Department of Public Health
Most recent inspection (March 11, 2026): Inspectors recorded 5 violations, 2 of them critical, involving handwashing & hygiene, temperature control and food storage.
Inspection history
Every recorded inspection, newest first. Open one to see what the inspector found that day — a past failure matters even when the current score looks fine.
B88March 11, 20265 violations
Inspectors recorded 5 violations, 2 of them critical, involving handwashing & hygiene, temperature control and food storage.
The kitchen hand sink was blocked by a trash can. The trash can was moved to another location. Hand sinks shall not be blocked.
−4 points · Cited as “511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)”A container of rice, in the cooling state, was placed in the prep cooler before reaching 41F. The container was divided into 2 smaller containers and placed in the walk in cooler to finish cooling. Use all available methods (shallow pans, ice baths, etc.) to cool food from 135 to 70 within 2 hours and 70 to 41 within 4 hrs.
−3 points · Cited as “511-6-1.04(6)(e) - cooling methods (pf, c)”Knives were stored between the prep cooler and prep table. Knives must be stored in a clean and dry location. The knives were removed and placed in the dish wash area.
−1 point · Cited as “511-6-1.04(4)(k) - in-use utensils, between-use storage (c)”Boxes of single service articles were stored on the floor in the back storage area. All single service articles must be stored at least 6 inches above the floor and on proper storage shelves.
−1 point · Cited as “511-6-1.05(10)(e)1&3 - single-service/single-use items stored 6" off floor in clean, dry location (c)”Cardboard was used to line the shelves. The cardboard was removed and discarded. The establishment may use plastic, metal or another durable, easily cleanable material to cover the shelves.
−1 point · Cited as “511-6-1.05(1)(i) - nonfood-contact surfaces (c)”A94September 9, 20253 violations
Inspectors recorded 3 violations, 1 of them critical, involving handwashing & hygiene and cleaning & sanitizing.
Rear hand sink blocked by items stored in sink bowl (condiment bottle and seasoning shaker). Hand sinks shall not be blocked or restricted by items stored in bowl or large items in front of sink (2ond sink partially blocked by trash can). Items removed.
−4 points · Cited as “511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)”Observed several tall stacks of to go cups on front line stored in open dispensers and exposed. Keep to go cups in covered dispensers, or leave in protective plastic sleeves, with only the bottom of the top cup exposed.
−1 point · Cited as “511-6-1.05(10)(g)(1)&(3) - kitchenware and tableware, single-service/-use items properly handled to protect food-/lip-contact surfaces (c)”Observed cardboard being used to line shelves on cook and prep lines. Utilize materials that are durable, non-absorbent and easily cleanable. DO not reuse cardboard. Cardboard removed.
−1 point · Cited as “511-6-1.05(1)(i) - nonfood-contact surfaces (c)”B80November 26, 20245 violations
Inspectors recorded 5 violations, 4 of them critical, involving temperature control, handwashing & hygiene and management & training.
Multiple TCS food items in walk in cooler and prep line being cold held at temperatures above 41F. CA - Person in charge discarded all TCS food items being cold held above 41F.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Hand washing sink not supplied with soap next to prep table.
−4 points · Cited as “511-6-1.07(3)(a) - handwashing cleanser, availability (pf)”No paper towels supplied at hand washing sink next to prep table.
−4 points · Cited as “511-6-1.07(3)(b) - hand drying provision (pf)”Multiple TCS ready to eat food items being held longer than 24 hours and no discard date or prep date. CA - Person in charge was instructed to put discard dates on opened/prepped ready to eat food items being held longer than 24 hours (sliced cheese, blue cheese, rice, coleslaw).
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”Dumpster door left open. CA - Person in charge closed dumpster doors.
−1 point · Cited as “511-6-1.06(5)(n) - covering receptacles (c)”A90March 19, 20242 violations
Inspectors recorded 2 violations, 2 of them critical, involving management & training and temperature control.
3-compartment sink sanitizer concentration too low. CA-Person in charge agreed to call sanitizer manufacturer to get 3-compartment sink concentration adjusted to appropriate strength.
−4 points · Cited as “511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)”Rice made yesterday was not marked to reflect the date made nor the discard date.CA- All ready to eat items held longer than 24 hours must be marked with a discard date.
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”Georgia scores on a 100-point scale: A 90–100, B 80–89, C 70–79, U below 70.
Source
Published by the Georgia Department of Public Health · permit FSP-007-000083. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.