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WnB Factory, located at 7951 Villa Rica Hwy Ste 113 in Dallas, received a score of 60 points out of a possible 100 points during their 12/31/2025 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
511-6-1.03(2)(a)-(n)(p),(q) – responsibility of pic (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed PIC unable to perform duties due to having the following risk factor violations: Employee Health – Good hygienic practices & preventing contamination of hands, Proper cleaning & sanitization of food equipment, Cold holding of TCS foods, and datemarking procedures. CA: PIC must ensure compliance with all risk factors. PIC to request training.
Violation #2:
1-2B – certified food protection manager
511-6-1.03(3)(c) – certification documentation (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed certified food safety manager certification had expired in October of 2025 posted in public view. No valid certification at facility. CA: All licenses, certificates, diplomas, or other similar credentials issued or granted to an owneror operator who has successfully completed an approved or accredited food safety certification course and exam shall expire on the expiration date determined by the credentialing organization. Within ninety days of the expiration of the CFSM certificate, the CFSM shall enroll in an approved food safety training course, pass an approved exam and obtain a new certificate. Health dept to check back for certification renewal.
Violation #3:
2-1B – hands clean and properly washed
511-6-1.03(5)(c) – when to wash (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed employee remake sanitizer solution, restock disposable paper towels, then don gloves and begin preparing rice bowl without washing hands between tasks and donning gloves. CA: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles. COS: Employee was instructed to stop & wash hands. Employee discarded rice.
Violation #4:
2-2B – proper eating, tasting, drinking, or tobacco use
511-6-1.03(5)(k)1&2 – eating, drinking, or using tobacco (c)
Points: 4
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed employee drinks in single-service cups with lids and straws stored on prep top cooler, and prep top table and then moved to shelf with seasonings above exposed bowl of cooked french fries in main kitchen area. CA: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, 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 will be allowed. COS: PIC moved drinks to designated area.
Violation #5:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(8)(a) – before use after cleaning(p)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed employee wash and rinse food containers in 3 vat sink then store in clean dish area. Employee did not sanitize dishes after rinsing. CA: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. (Wash, Rinse, Sanitize). COS: PIC made sanitizer in 3 vat sink and re-washed and sanitized all food containers.
Violation #6:
6-1A – proper cold holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; cold holding (p)
Points: 9
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed liquid pasteurized eggs holding at a temperature greater than 41F on prep top cooler. PIC stated eggs had been on cooler since 10am. CA: Cold TCS food items to be maintained at 41F or below. COS: PIC placed eggs in walk in cooler to cool within 1 hour.
Violation #7:
6-1A – proper cold holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; cold holding (p)
Points: 9
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed raw chicken holding at a temperature greater than 41F in walk in cooler. CA: Cold TCS food items to be maintained at 41F or below. COS: PIC was seen moving container of raw chicken to WIC as soon as inspection started. PIC stated that chicken had been out of cooler for 15 minutes, therefore placed in cooler to cool.
Violation #8:
6-2 – proper date marking and disposition
511-6-1.04(6)(g) – ready-to-eat time/temperature control for safety food, date marking (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed multiple bulk containers of cooked white rice stored in facility over 24 hours without date mark label. CA: Time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. COS: PIC discarded rice.
Violation #9:
6-2 – proper date marking and disposition
511-6-1.04(6)(h) – ready-to-eat time/temperature control for safety food, disposition (p)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed bulk container of site-made ranch (prep date of 12/9) held in facility past maximum of 7 days. CA: A food that requires datemarking shall be discarded if it exceeds 7 days. COS: PIC discarded ranch.
Additional remarks:
Discussed:
Cell phone storage
Lighting in WIC
Water Pressure at front hand sink
PIC- Person In Charge
CA- Corrective Action
COS- Corrected On Site
CLICK HERE to read the full report