WNB Factory in Cartersville receives a 52% on their recent health inspection

WNB Factory, located at 857 Joe Frank Harris Parkway in Cartersville, received a score of 52 points out of a possible 100 points during their 01/23/2023 inspection by the Georgia Department of Public Health.

The violations noted by the inspector were:

Violation #1
1-2A – pic present, demonstrates knowledge, performs duties
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Person in charge not performing duties; employees not properly trained in food safety as it relates to their assigned duties. CA: PIC and food employees need to be retrained in food safety as it relates to their assigned duties.

Violation #2
1-2B – certified food protection manager
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: CFSM has not assessed the training needs of the food service employees and requested formal training as needed. CA: CFSM needs to train all food employees on safe food handling and facility maintenance.

Violation #3
2-1B – hands clean and properly washed
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed employee handle wet sanitizer rag with gloved hands, then removed soiled glove and put on a clean pair to handle food without first washing hands. CA: Discussed with PIC. Employee removed new gloves and washed hands.

Violation #4
2-1B – hands clean and properly washed
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed food service employee handle raw shrimp with bare hands and then put on a clean glove without first washing hands. CA: Discussed with PIC. Employee removed the clean gloves to wash hands.

Violation #5
2-2E – response procedures for vomiting & diarrheal events
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Establishment does not have established procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CA: Discussed with PIC. Facility must order a bodily fluid clean up kit or make one.

Violation #6
4-1A – food separated and protected
Points: 9
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed improper vertical separation of raw and fully cooked foods. A pan of raw turkey burger patties was stored directly on top of a pan of fully cooked chili. CA: PIC had employee move raw turkey. Discussed storage order based on minimum cook temps. Observed improper horizontal separation or raw meats on prep top cooler. Raw philly steak was stored behind raw shrimp. CA: PIC instructed employee to rearrange the shrimp and beef.

Violation #7
6-1A – proper cold holding temperatures
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed potentially hazardous TCS food (cooked white rice) improperly cold holding on counter top. CA: Rice was pulled from the walk-in cooler more than 4 hours prior and was discarded.

Violation #8
6-1B – proper hot holding temperatures
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed improper hot holding of potentially hazardous TCS food (cooked chicken wings). CA: Discussed with PIC. Wings were left to let oil drain after being fully cooked and were left out too long by the fryer. Wings were re-heated.

Violation #9
6-1D – time as a public health control: procedures and records
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed potentially hazardous TCS food under a 4 time as a public health control procedure not labelled with a temperature. Employee states that an internal temperature of the food was not taken at any point after it was cooked or when the time procedure began. CA: Chicken was discarded. Discussed requirements for TCS foods utilizing TPHC. Written procedures must be followed.

Violation #10
6-2 – proper date marking and disposition
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed cooked bacon in walk-in cooler held past the 7 day expiration (label indicates bacon was made on January 15 and should have been discarded at the end of the day on January 21). CA: Discussed with PIC. Bacon was discarded.

Violation #11
12A – contamination prevented during food preparation, storage, display
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed bagged ice stored on the floor in the walk-in freezer. CA: Discussed with PIC. Ice is used for drinks and will be moved to a shelf at least 6 inches off the ground.

Violation #12
12B – personal cleanliness
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed food service employee preparing food with no hair restraint. CA: Discussed with PIC, Employee put hair net on.

Violation #13
12B – personal cleanliness
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed food service employee handling food while wearing a bracelet and a watch. CA: Discussed with PIC. Employee will remove jewelry before handling food.

Violation #14
12C – wiping cloths: properly used and stored
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed wet sanitizer rags stored on countertop between uses. CA: Employee moved rag to the sanitizer bucket.

Violation #15
15A – food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed cardboard lining floor in the kitchen and reach-in cooler shelves for dressing in front food service area. CA: Discussed with PIC. All cardboard will be removed to that floors and equipment can be properly cleaned.

Violation #16
18 – insects, rodents, and animals not present
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed back screen door propped open. CA: Discussed with PIC. Screen door was closed but was not fitted well enough within the door frame so until screen door is repaired or replaced the main door will need to stay closed.

Remarks
Discussed the following with the person-in-charge:
-Proper procedures for cooling cooked rice for cold holding.
-Storing employee personal items in a designated, labelled area separate from facility items.
-Proper storage of in-use utensils.
-Date marking any TCS foods prepared/opened if not being used up within 24 hours.
-Cleaning of floors in walk-in cooler.
-Replacing gaskets on reach-in portion of prep top cooler.
-Repairing or replacing additional reach-in unit that is currently not in use.
-Allowing dishes to air dry after being washed and sanitized.
-Ensuring no food debris is remaining on washed and sanitized dishes.
-Purchasing a new container of chlorine test strips.
-Front service counter must be sanitized with chlorine sanitizer and not dish soap or Lysol multipurpose spray cleaner.
-Labelling all spray bottles of chemicals.
-Risk control plan will be initiated.

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