WNB Factory

Observed an employee return from outside and begin to prep food at the grill without washing his hands. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 7) when switching between working with raw food and working with ready-to-eat food; 8) before putting on gloves; 9) after engaging in other activities that contaminate hands; 10) a second time when entering the kitchen from using the restroom. (P).

Observed that the most recent inspection report was not displayed. 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. (C).

Observed employee drinks (such as canned beverages) being stored inside of open frozen food items inside of the reach in freezer located in the kitchen. Food that is contaminated by food employees, consumers, or other persons through contact with their hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded. (P).

Observed that the facility has placed chicken wings on time control but they did not record the start/discard times for the chicken wings. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf).

Based on today's routine inspection and the grade/score earned the facility lacks a person in charge to implement procedures and practices to ensure food safety and compliance with the Georgia Food rules and regulations. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf).

Observed that the facility did not have hand soap at the hand sink located to the left of the kitchen (when you walk in). Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf).

Observed that the hand sink in the kitchen located to the back of the facility did not have paper towels. Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf).

Observed where food items being stored in the reach in cooler and reach in freezer in the kitchen in front of the grill were not being stored covered. The food items included raw chicken, appetizers such as onion rings, fries, egg rolls, burgers, etc. There was also bacon uncovered in the walk in freezer. **This is the fourth consecutive repeat of the same code provision." Food must be protected from cross contamination by 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. (C).

Observed a box of frozen shrimp that was sitting on the prep table to thaw. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C).

Observed several employee items such as jackets, earbuds, water bottles, and other personal items being stored on the shelves throughout the facility with items for the facility. 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. (C).

Observed that the self-closer on the back door was broken. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; (C) 2) closed, tight-fitting windows; (C) and 3) solid self-closing, tight-fitting doors. (C).

PIC could not demonstrate in a verifiable manner that the employee that EH asked about was aware or informed of what illnesses/symptoms to report. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf).

Observed multiple water bottles being stored on the prep tables in the kitchen in front of the grill. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C).

Observed where food items being stored in the reach in cooler and reach in freezer in the kitchen in front of the grill were not being stored covered. The food items included raw chicken, appetizers such as onion rings, fries, etc. **This is the third consecutive repeat of the same code provision." Food must be protected from cross contamination by 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. (C).