Food Inspections

WNB Factory

Inpection Notes

2-1B - hands clean and properly washed 511-6-1.03(5)(b) - cleaning procedure (p) Points: 9 Corrected during inspection?: Yes Repeat: No Inspector Notes: 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. 2-2D - adequate handwashing facilities supplied & accessible 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf) Points: 4 Corrected during inspection?: Yes Repeat: No Inspector Notes: 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. 10D - food properly labeled; original container 511-6-1.04(4)(d) - food storage containers identified with common name of food (c) Points: 3 Corrected during inspection?: Yes Repeat: No Inspector Notes: 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. 14A - in-use utensils: properly stored 511-6-1.04(4)(k) - in-use utensils, between-use storage (c) Points: 1 Corrected during inspection?: Yes Repeat: No Inspector Notes: 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. 18 - insects, rodents, and animals not present 511-6-1.07(2)(k) - insect control devices (c) Points: 3 Corrected during inspection?: Yes Repeat: No Inspector Notes: 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.

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