WNB Factory in Buford receives a 65% on their recent health inspection

WNB Factory, located at 5885 Cumming Hwy NE, Suite 109 in Buford, received a score of 65 points out of a possible 100 points during their 04/21/2026 inspection by the Georgia Department of Public Health.

The violations noted by the inspector were:

Violation #1:
1-2A: .03(2)Observed PIC not present at the start of the inspection. **THIRD CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** There must be a person in charge on the premises of the food service establishment at all times. (Pf)
Corrective Actions: PIC (Person in Charge) arrived to facility during inspection.

Violation #2:
1-2A: .03(2)(a)-(n),(p)Several risk factor violations were observed during today’s inspection as a result of an overall lack of active managerial control. 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)

Violation #3:
2-1B: .03(5)(c)Observed employee go outside, come back inside the kitchen through the back door, and touch clean utensils without washing 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)
Corrective Actions: Employee washed hands and then washed/sanitized the dishes that they touched.

Violation #4:
2-2B: .03(5)(k)1&2Observed multiple employee drinks in unapproved cups throughout the kitchen prep area. Also observed employee drinking in kitchen prep area out of an unapproved cup. 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)
Corrective Actions: Employees discarded the drinks.

Violation #5:
2-2D: .06(2)(o)Observed bucket of water and utensils in handwashing sink across from the cash register. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. (Pf)
Corrective Actions: Employee removed the items from the handwashing sink and washed/sanitized the sink.

Violation #6:
4-2B: .05(8)(a)Observed employee actively washing dishes without sanitizing them, and then storing them to dry. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. (P)
Corrective Actions: Employee rewashed and sanitized the dishes.

Violation #7:
6-1D: .04(6)(i)Observed chicken wings in the fryer basket above fryer on time control not labeled with the start/discard time. **FOURTH CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** 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)
Corrective Actions: Employee labeled the chicken wings with the start/discard time.

Violation #8:
15A: .05(1)(i)Observed shelf used to store clean cutting boards with rust. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C)

Additional remarks:
NOTE: All cold and hot held temperatures were in compliance unless otherwise noted.

NOTE: No additives are used at this facility.

NOTE: THREE OR MORE CONSECUTIVE VIOLATIONS OF THE SAME CODE PROVISION WILL RESULT IN A PERMIT SUSPENSION.

**NOTE: A follow up will be conducted within 10 days. Correct any uncorrected violations or permit may be suspended. Two consecutive unsatisfactory scores will result in permit suspension.**

***ENSURE CORRECTIVE ACTION PLAN IS EMAILED TO LYDIA.MEKONNEN@GNRHEALTH.COM BY 5/5/2026.**

NOTE: A required additional routine will be conducted within 12 months.

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