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WNB Factory, located at 3918 N Druid Hills Road Suite C in Decatur, received a score of 63 points out of a possible 100 points during their 09/08/2025 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
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: Observed bucket with wet cloth stored inside front food service hand sink. Observed piece of the milkshake machine stored on side of front food service hand sink. COS: all items removed from hand sink. CA: A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing facility may not be used for purposes other than handwashing.
Violation #2:
3-1C – food in good condition, safe, and unadulterated
511-6-1.04(1) – safe, unadulterated and honestly presented (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed container of uncooked veggie burgers stored in bottom portion of prep cooler with visible mold-like growth. COS: Veggie burgers discarded
Violation #3:
6-1C – proper cooling time and temperature
511-6-1.04(6)(d) – cooling (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed cooked rice cooked at 12pm day of inspection reading 110F at approximately 3:32PM. COS: Employee discarded rice. Informed PIC that the rice did not cool from 135F to 70F within 2 hours therefore had been in the temperature danger zone for longer than required. CA: Cooked time/temperature control for safety food shall be cooled: Within 2 hours from 135°F (57°C) to 70°F (21°C); and Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less
Violation #4:
8-2B – toxic substances properly identified, stored, used
511-6-1.07(6)(b) – working containers, common name (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed unlabeled spray chemical bottle. COS: Employee labeled as Kay 5 sanitizer. CA: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
Violation #5:
14C – single-use/single-service articles: properly stored, used
511-6-1.05(10)(e)1&3 – single-service/single-use items stored 6″ off floor in clean, dry location (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed 2 boxes of single use cups and 1 box of single use ramekins stored directly on floor. After informing employee to place boxes at least 6 inches off floor, inspector asked him to make the corrections. When inspector asked employee if it had been corrected they said yes. However, when inspector looked back at area, the boxes of single use items were still on floor. CA: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: In a clean, dry location; Where they are not exposed to splash, dust, or other contamination; and At least 6 inches (15 centimeters) above the floor.
Violation #6:
15A – food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
511-6-1.05(2)(h) – nonfood-contact surfaces (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed cardboard lining shelves for food equipment. CA: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Discussed removing all cardboard and if wanting a barrier between equipment and shelf to use plastic or rubber mats.
Violation #7:
15B – warewashing facilities: installed, maintained, used; test strips
511-6-1.05(3)(h),(i),(j) – temperature measuring device, manual warewashing; sanitizing solutions, testing device (pf)
Points: 1
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed no quat or chlorine test strips to test quat or chlorine sanitizing solutions. CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.
Violation #8:
16B – plumbing installed; proper backflow devices
511-6-1.06(2)(r) – system maintained in good repair (p, c)
Points: 2
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed major leak at main kitchen hand sink. CA: A plumbing system shall be repaired according to law; and maintained in good repair. Employee stated leak has been going on for 2 weeks and a plumber has not been called. Suggested to call a plumber as soon as possible.
Violation #9:
17C – physical facilities installed, maintained, and clean
511-6-1.07(5)(a),(b) – good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed area in back of facility near the back door, mop sink and single use storage area unclean with excess leaves on floor. CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Discussed with PIC to make sure back door is properly closed in between non-use of the door to prevent leaves from coming inside.
Violation #10:
18 – insects, rodents, and animals not present
511-6-1.07(2)(m) – outer openings protected (c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed back door slightly open. COS: door closed CA: Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: Filling or closing holes and other gaps along floors, walls, and ceilings; Closed, tight-fitting windows; and Solid, self-closing, tight-fitting doors.
Additional remarks:
All frozen foods frozen solid
Observed employee health policies and verbal vomit/fecal clean up procedures with EPA list G registered disinfectant (Pure Bright Bleach) Gave employee written vomit/fecal clean up procedures in English and Spanish. Recommended to having a staff training for both procedures
Discussed New Food Rules
Discussed when the Certified Food Safety Manager (CFSM) is not present they shall designate another person in charge and so on. Upon arrival no designated person in charge (4 points)
Discussed TPHC procedures (9 points)
Discussed to keep all personal foods below all customer foods (1 point)
Discussed with 1 employee that the only jewelry allowed when working with foods is a plain ring (3 points)
Discussed with employees that raw beef (cheesesteak) shall be stored below all produce. Employee relocated box of raw beef and placed on dedicated shelf for raw beef. No other storage violations observed (9 points)
Printer error-inspection emailed
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