WNB Factory (Jiang Kai's Garden, LLC)

Observed raw eggs and raw seafood stored above hush puppies and sauces in the lower reach in cooler.

Observed no date marking on any RTE or raw TCS food items in the walk in cooler.

Observed a rice stored in a container with a hole in the front. PIC was informed to purchase a new container to keep the food item protected from potential contamination. Observed box of food on the floor of the walk in freezer.

Observed wiping cloths stored on wing prep table and cutting board.

Observed walk in cooler shelves with build up. Observed food debris on knife holder between prep top units. Observed grocery bag soiled with grease on hood vent pipe. Observed reach in cooler (unused) with food debris. Observed mold on the caulking on the 3 compartment sink. Observed microwave in need of cleaning. Observed large spill of beverage syrup in the cabinet underneath the coke machine and mold like substance in the cabinet.

Observed mold and debris on the wall underneath the 3 compartment sink and prep sink. Observed food debris on the floor underneath grill.

Observed all air vents in the kitchen, dining, and hallway with heavy dust and rust accumulation. Observed one air vent in the kitchen damaged.

Observed excessive build up inside of the light shields in the dining room and hallway of the establishment. Observed broken light shield under the hood vent.

Observed raw shrimp thawing in standing water in the prep sink. Manager corrected on site. 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) PF; 3. As part of a cooking process if the food that is frozen is: (i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; or 4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order. 5. Reduced oxygen packaged fish that bears.

Observed a rice stored in a container with a hole in the front. PIC was informed to purchase a new container to keep the food item protected from potential contamination.

Observed wet cloths stored on prep tables in between use. Manager corrected on site. Observed Chlorine sanitizer concentration above 200ppm. Team member corrected the concentration to 100ppm. 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.

Observed several dead roaches on sticky tape hanging by the back door and inside of the cabinets underneath the soda fountain machine.

Observed back left door propped opened.

Observed current inspection report not 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. 2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. 3. At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Authority. 4. The most current inspection report for mobile food service units and extended food service units issued by the local Health Authority having jurisdiction for its inspections shall be prominently displayed in public view during all hours of operation. Such inspection reports shall be prominently displayed at the point of service where the documents can be read by the public from a distance of one.

Observed walk in cooler shelves with mold spores growing on them. Please have shelves deep cleaned by Monday, March 2nd and send photos to keundra.golden@dph.ga.gov. Observed excessive debris in the cabinets underneath the soda fountain machine.

Observed trash bin in women's restroom missing a lid. 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.

Observed broken baseboard tile by the back door.

Observed all air vents in the kitchen with heavy dust and rust accumulation. Observed heavy dust accumulation on air vent in women's restroom.

Observed TCS food items cold held above 41F. PIC discarded items.

Observed a slow leak coming from the pipes underneath the 3 compartment sink.

Observed a rice stored in a container with a whole in the front. PIC was informed to purchase a new container to keep the food item protected from potential contamination.

Observed wet wiping cloth stored on the wing prep table. Employee placed wiping cloth in the sanitizing bucket.

Observed wet cardboard underneath the soda machine in the lobby area. The cardboard was used to keep the countertop dry.

Observed walk in cooler door unable to self-close. PIC was advised to adjust the door hinges of the cooler for the door to self close.

Observed men's toilet exterior in need of cleaning.

Observed women's restroom trash bin without a lid cover.

Observed dust accumulation on the walls in the hallway leading to the restrooms.

Observed rust and dust build up on the air vents throughout the establishment, including the women's restroom. Observed air vents in the kitchen in disrepair.

Observed employee cellphone stored with the food seasonings.