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WNB Factory, located at 5340 Highway 20 S, Ste 1 in Covington, received a score of 54 points out of a possible 100 points during their 10/21/2024 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
1-2A: .03(2)When asked, the facility did not have a person in charge present. There must be a person in charge on the premises of the food service establishment at all times. (Pf)
Corrective Actions: EH appointed a food worker as the person in charge.
Violation #2:
1-2A: .03(1)(a);(b);(c)1,4,5,6,7, 8,9,10,11,12,13,14,15,16The person in charge was not able to demonstrate active managerial control and compliance with the food code base on multiple risk factor violations, public health interventions, and earning an unsatisfactory score. The person in charge must be able to demonstrate their food safety knowledge through full compliance of the food code with no violations, be a Certified Food Safety Manager, or be able to provide correct answers to food safety questions as they relate to the food service operation at hand. (Pf)
Corrective Actions: NCOS
Violation #3:
2-2B: .03(5)(j)1&2Observed a water bottle that was being stored on the prep cooler along with employee beverages being stored inside the prep cooler. 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 beverages.
Violation #4:
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw beef hamburger patties being stored with containers of cheese on the same shelf in the prep cooler. In the walk in cooler, observed containers of raw chicken being stored on top of containers of rice. Also raw observed beef hamburger patties being stored on top of containers of raw fish. Must display, store, prepare, and hold foods so they are protected from cross contamination. (P)
Corrective Actions: Employee rearranged prep cooler and walk in cooler so that food items are being stored correctly.
Violation #5:
4-2A: .04(4)(c)1(iv)Observed multiple food items in the reach in freezer that was not being stored covered. Items include onion rings, fried okra, hushpuppies, and other appetizers. In the walk in freezer, observed boxes of bacon that was not being stored covered. ***2ND CONSECUTIVE OCCURANCE***** 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)
Corrective Actions: Employee covered the items.
Violation #6:
6-1C: .04(6)(d)Observed multiple containers of rice that employee stated was cooked yesterday that had not reached 41 degrees in the appropriate timeframe More temperatures recorded in temperature chart. Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P)
Corrective Actions: Employee discarded all the containers of rice.
Violation #7:
6-1D: .04(6)(i)Observed that chicken wings that were on time control were not labeled with a time on when they were placed on time control. When using 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; (P) 2) the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf) 3) foods not consumed before the discard time shall be discarded; (P) 4) when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P) 5) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 6) written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf)
Corrective Actions: Employee marked the correct time for the chicken wings.
Violation #8:
6-2: .04(6)(g)Observed tomatoes and rice that employee stated were prepped yesterday that did not have a date on when prepped or when to discard. ***2ND CONSECUTIVE OCCURENCE*** Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf)
Corrective Actions: Employee labeled the food items with the correct date.
Violation #9:
10D: .04(7)(c)Observed multiple bottles of sauces, shakers of seasonings, and containers of seasonings not labeled with what is in the container. Food should be labeled to prevent mistaken use of food allergens and chemicals.
Corrective Actions: Employee labeled all items.
Violation #10:
11A: .04(6)(e)Observed that the rice that did cool properly because it was being stored in containers that were sealed tightly and on top of each other. Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C)
Corrective Actions: EH educated employees on the proper cooling methods such as cooling items in loose fitting covering and on the top shelf in the back of the walk in cooler.
Violation #11:
17C: .07(5)(a),(b)1,2,3Observed ceiling tiles located in the kitchen leaking onto the floor. Ceiling tile located between the 3 compartment sink and prep cooler All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)
Corrective Actions: NCOS
Additional remarks:
All cold and hot held items were in compliance.
All food in freezer frozen solid.
A follow-up inspection will be conducted on or before October 31, 2025. Failure to correct the violations may result in permit suspension.
An unscored informal will be conducted on or before November 21st for the correction of the ceiling tiles in the kitchen. Failure to correct the violation may result in permit suspension.
A 3rd consecutive occurrence of a violation will result in permit suspension.