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WNB Factory, located at 5340 Hwy 20 S Ste 1, Covington, GA 30016, received a score of 61 points out of a possible 100 points during their 10/19/2026 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
1-2A: .03(2)(a)-(n),(p)Based on today’s routine inspection and the grade/score earned the facility lacks a person in charge to implement procedures and practices to ensure food safety and compliance with the Georgia Food rules and regulations. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)
Corrective Actions: NCOS
Violation #2:
2-2D: .07(3)(b)Observed that the hand sink in the kitchen located to the back of the facility did not have paper towels. Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf)
Corrective Actions: PIC placed paper towels at the hand sink.
Violation #3:
2-2D: .07(3)(a)Observed that the facility did not have hand soap at the hand sink located to the left of the kitchen (when you walk in). Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf)
Corrective Actions: The person in charge (PIC) placed hand soap at the hand sink.
Violation #4:
4-1B: .04(8)(a)Observed employee drinks (such as canned beverages) being stored inside of open frozen food items inside of the reach in freezer located in the kitchen. Food that is contaminated by food employees, consumers, or other persons through contact with their hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded. (P)
Corrective Actions: The frozen food and the employee items were discarded by the PIC.
Violation #5:
4-2A: .04(4)(c)1(iv)Observed where food items being stored in the reach in cooler and reach in freezer in the kitchen in front of the grill were not being stored covered. The food items included raw chicken, appetizers such as onion rings, fries, egg rolls, burgers, etc. There was also bacon uncovered in the walk in freezer. **This is the fourth consecutive repeat of the same code provision.” 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: PIC covered food items.
Violation #6:
6-1D: .04(6)(i)Observed that the facility has placed chicken wings on time control but they did not record the start/discard times for the chicken wings. When using time without temperature control (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 when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf)
Corrective Actions: PIC stated that the chicken wings had just been cooked and recorded the correct start/discard times.
Violation #7:
11C: .04(6)(c)Observed a box of frozen shrimp that was sitting on the prep table to thaw. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C)
Corrective Actions: PIC moved the shrimp to the walk in cooler.
Violation #8:
17D: .07(4)(b)Observed several employee items such as jackets, earbuds, water bottles, and other personal items being stored on the shelves throughout the facility with items for the facility. 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. (C)
Corrective Actions: PIC moved employee items to a designated area.
Violation #9:
18: .07(2)(m)Observed that the self-closer on the back door was broken. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; (C) 2) closed, tight-fitting windows; (C) and 3) solid self-closing, tight-fitting doors. (C)
Corrective Actions: NCOS
Additional remarks:
All cold and hot held items were in compliance.
All food in freezers were frozen solid.
A follow-up inspection will be conducted on or before October 29th, 2026. Failure to correct all violations by the time of the follow-up inspection, will result in permit suspension.
**Permit has been suspended due to a 4th consecutive repeat violation of the following code provision: .04(4)(c)1(iv).***
***The facility’s permit was reinstated after onsite training was completed.***
Note: The next permit suspension due to a repeat of this code provision will result in the facility closing until a meeting can be conducted in the Environmental Health office to develop procedures to move forward.
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