WNB Factory

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.

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.

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.

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.

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.

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.

Observed pipe leaking under the 3 compartment sink in the kitchen. 511-6-1.06(2)(m),(n) - Backflow Prevention Device, Location; Condition Device, Location: Backflow Prevention Device, Location. A backflow prevention device shall be located so that it may be serviced and maintained. PIC instructed to schedule for a repair immediately.

Observed on kitchen back door broken weather strip. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair . PIC instructed to fix within 5 days.

Observed several food in prep top cooler (unit one) in the kitchen besides stove top out of temperature (raw chicken at 45 F, raw shrimp at 45 F, and raw shelled eggs at 43 F). PIC stated that the unit went out few days ago. PIC moved foods in walk in cooler.

Observed establishment does not have established procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. 511-6-1.03(6) - 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. PIC will have in place within 3 days.

Observed crawling live small roach on the front food service and showed it to the owner. 511-6-1.07(5)(k) - Controlling Pests: Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by routinely inspecting incoming shipments of food and supplies, routinely inspecting the premises for evidence of pests, using methods, if pests are found, such as trapping devices or other means of pest control, and eliminating harborage conditions. PIC advised to schedule for frequent treatment of pest control to eradicate presence of pests/roaches.

Observed facility has no text strips for sanitizer. 511-6-1.05(3)(h),(i),(j) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. PIC advised to get test strips for measuring sanitizer solution strength.

Observed raw shrimp and chicken stored in walk-in cooler uncovered. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered: 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. PIC covered foods.

Observed Wet wiping cloth not stored in sanitizing solution between uses. 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation: Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and laundered daily. PIC stored in a sanitizing solution.

Observed box of food (oil) on the kitchen floor and box of food on walk-in cooler floor. 511-6-1.05(10)(e)1&3 - Single-Service/Single-Use items stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. PIC moved boxes and stored 6” above the floor.

Observed sauce and raw chicken stored in reach in cooler uncovered. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; PIC covered foods.

Observed failure to post current food permit. 511-6-1.02(1)(f)(1) - Permit, Displayed (C) Post the permit in a location in the food service establishment that is conspicuous to consumers. PIC Advised to obtain and post current permit.

Observed boxes on kitchen floor and walk-in cooler floor. 511-6-1.05(10)(e)1&3 - Single-Service/Single-Use items stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. PIC moved boxes off the floor.

Observed leak on multiple locations on the ceiling in the kitchen directly on prep top and in the sitting area. Observed ceiling tiles in main kitchen with brown substance on them, as well as mold like substance on the vents. Also observed some buildup on walls of main kitchen.

Observed that there were no thermometers in the walk in cooler.

Observed that there were no sanitizer strips for the sanitizer buckets.

Observed containers of chicken wings in WIC out of temp (45F). Cold food storage must remain at 41F or lower at all times.

Observed several items in RIC and WIC without proper date marking.

Observed ceiling tiles in main kitchen with brown substance on them, as well as mold like substance on the vents. Also observed some buildup on walls of main kitchen.