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WNB Factory in East Point receives a 72% on their recent health inspection

WNB Factory, located at 3655 Marketplace Boulevard Suite 210 in East Point, received a score of 72 points out of a possible 100 points during their 12/09/2022 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: Upon entering the facility and asking for the person in charge, them employee stated that they had left. There must be a person in charge on the premises of the food service establishment at all times. When not in the restaurant the manager shall appoint a person in charge.
Violation #2
2-2D – adequate handwashing facilities supplied & accessible
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: The handsink at the front service counter was missing paper towels. The handsink in the restroom was without paper towels. Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels. P Basket of dinner napkins nearby used until towels can be replaced.
Violation #3
2-2D – adequate handwashing facilities supplied & accessible
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed sponge in the handwashing sink at front service counter. A handwashing facility may not be used for purposes other than handwashing. The sponge was removed.
Violation #4
4-1A – food separated and protected
Points: 9
Corrected during inspection?: No
Repeat: No
Inspector Notes: In WIC observed raw chicken stored over dressing packets, raw philly steak and ground beef patties over marinara packets and cheese, and raw shell eggs beside lettuce and broccoli. Food shall be protected from cross contamination by storing according to cook temperature to avoid cross contamination. PIC will have WIC reorganized.
Violation #5
6-1C – proper cooling time and temperature
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed pan of rice on table in main kitchen first temp 152 23 minutes later at 150. Observed two pans of rice prepared yesterday in WIC at 47 and 45. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P Pan on table moved to WIF to cool and pans in WIC were discarded.
Violation #6
14A – in-use utensils: properly stored
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed handle of scoop laying directly in the flour and the sugar. Observed knives being stored between equipment. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); PIC will educate staff about proper use of equipment.
Violation #7
14C – single-use/single-service articles: properly stored, used
Points: 1
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed single service cups being used as scoops in 2 seasoning containers. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a). Scoops were removed.

Violation #8
17A – toilet facilities: properly constructed, supplied, cleaned
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed stains/dirt in bowl of toilet, and the floor surrounding the toilet. The handsink looked soiled as well. Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained. PIC will have restrooms cleaned.
Violation #9
17C – physical facilities installed, maintained, and clean
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed build up on walls through out the front service and main kitchen. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. PIC will have walls cleaned.
Violation #10
17D – adequate ventilation and lighting; designated areas used
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed cell phone, herbal teas and other personal items stored on shelf with microwave and above croissants and bananas. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. PIC will supply an area for employee items.

CLICK HERE to read the full report