WNB FACTORY

Observed food employees to wash hands and turn off the faucet with out using a hand drying provision or other barrier to protect their hands from recontamination. Cleaning Procedure (P) (b) Cleaning Procedure. 1. Except as specified in paragraph 4 of this subsection, food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms, for at least 20 seconds, using a cleaning compound in a handwashing sink that is properly equipped. P 2. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (i) Rinse under clean, running warm water; P (ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; P (iii) Rub together vigorously for at least 10 to 15 seconds while: (I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, P and (II) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; P (iv) Thoroughly rinse under clean, running warm water; P and (v) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device. P 3. To avoid recontaminating their hands or surrogate prosthetic devices, food employees may.

Observed the QAC sanitizer solution in the 3-compartment sink to have a concentration of 0-100ppm. This is below the required QAC sanitizer concentration of 200-400ppm. Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 3. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; P COS: Food employee remade the sanitizer solution, which tested at 200-400ppm QAC.

No pic was present during inspection. Food employees on duty stated the manager was out and that no one was designated as a PIC or shift lead. PIC present (Pf) There must be a person in charge on the premises of the food service establishment at all times. Note: Facility shall always have an employee designated as a person in charge (PIC), manager, or shift lead at the facility during operational hours.

511-6-1.06(2)(c) - Handwashing sinks, Installation (Pf, C) (c) Handwashing Sink Installation. 1. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. Pf Note: Observed both hand sinks in facility at a temperature of 77F. PIC instructed to fix both hand sinks so that they are to be at a temperature of 85F or more.

511-6-1.06(1)(g),(h) - Water Supply, Capacity; Pressure (Pf) (g) Capacity. 1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf Note: Observed meat prep, veggie prep, mop sink and 3CS at a temperature of 76F. PIC stated they would voluntarily close until hot water demands are met. Compliance will be monitored within 24 hours.

Observed food employee to wash hands in meat prep sink during the inspection. Except as specified in paragraph 4 of this subsection, food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms, for at least 20 seconds, using a cleaning compound in a handwashing sink that is properly equipped. Note: PIC voluntarily instructed food employee to wash hands in the hand washing sink.

Handwash sink not accessible for employee use at all times. 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf COS: Manager was made aware and removed the items that were blocking the hand sink.

Observed several food items throughout the establishment to not be labeled with their common name. 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. Note: PIC labeled all food items during the inspection with their common name.

Observed a fly strip intended for residential use to be hanging from the ceiling in the main kitchen area. Insect control devices shall be installed so that: (i) The devices are not located over a food preparation area; and (ii) Dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. Note: PIC removed fly strip from ceiling in the main kitchen area during the inspection.

Observed multiple food scoops to be fully submerged with handles in the rice. Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container. Note: PIC removed scoops so that handles were above the foods to prevent any cross contamination to occur.

Observed chicken to be cooked to 129F. When EHS asked chef if chicken was done cooking and ready to serve they stated yes. EHS then proceeded to temp chicken which registered to have a temperature of 129F. A 165°F (74°C) or above for 15 seconds for poultry, baluts, wild game animals, stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites, or stuffing containing fish, meat, poultry, or ratites. P Note: PIC voluntarily instructed chef to cook chicken to a final temperature of 165F. EHS took the temperature of chicken once recooked and registered to have a final temperature of 177F.

Observed the CFSM documentation posted in the food establishment to be expired. Observed the expiration date on the CFSM documentation to be 9/2/2024. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment. Note: PIC stated they will contact the owner, so that they may register for the CFSM course.

Observed 3 cups located in main kitchen area that did not have a lid and straw. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Note: PIC immediately discarded cups that were not in compliance.

Observed white rice cooked yesterday cold yesterday cold holding at 41 Degrees Fahrenheit with no label. (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 4 and 5 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 immediately labeled the rice during the inspection. New Violation. COS.