WNB Factory in Conyers receives a 63% on their recent health inspection

WNB Factory, located at 425 Sigman Rd NW Ste 102 in Conyers, received a score of 63 points out of a possible 100 points during their 03/18/2026 inspection by the Georgia Department of Public Health.

The violations noted by the inspector were:

Violation #1:
1-2A: .03(2)(a)-(n),(p)PIC did not have active managerial control; observed multiple violations 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)

Violation #2:
2-2A: .03(1)(c)2,3,17PIC (person in charge) was unable to name any reportable symptoms or dieseases. PIC was unable to tell EHS the procedures for employees to come back to work if they had any of the reportable sympotoms or diesases. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf)
Corrective Actions: PIC was shown to the employee health policy (that was translated in English and mandarin) that was posted on the wall by the entrance door to the kitchen. PIC was coached on reportable symptoms and diesases and when employees should come back to work. ****SECOND REPEAT OF CODE VIOLATION. VIOLTION OBSERVED ON NEXT ROUTINE INSPECTION WILL RESULT IN PERMIT SUSPENSION***

Violation #3:
4-1A: .04(4)(n)1While wearing gloves, observed food employee touch his arms and clothes and then wiped his nose. After wiping his nose, observed food employee go to the storage area and grab a clean plastic utensil container and place the utensil back. Food employee then touched a clean plastic top and placed the top on a food item in the walk-in-cooler. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P)
Corrective Actions: PIC had food employee remove his gloves and wash his hands. ****SECOND REPEAT OF CODE VIOLATION. REPEAT OF CODE VIOLATION ON NEXT ROUTINE INSPECTION WILL RESULT IN PERMIT SUSPENSION. ****

Violation #4:
4-2B: .05(8)(a)Observed PIC (person in charge) rinse a knife in the meat sink and placed knife back on the storage board. Knife was stored as clean and contained purple debris from the onion. (Food employee was using knife to cute purple onions at the beginning of the inspection) Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. (P)
Corrective Actions: PIC placed knife at the three compartment sink to wash rinse, and sanitize

Violation #5:
6-1A: .04(6)(f)Observed two containers of raw chicken, a container of raw fish, and a large container of lettuce cold holding above 41F in the walk-in-cooler. Walk-in-cooler held ambient air of 39.2F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
Corrective Actions: PIC discarded all of the foods.

Violation #6:
6-1C: .04(6)(d)Observed a container of cooked shrimp, a container of cooked chicken, and container of raw chicken not cooling down in the walk-in-cooler. TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours).
Corrective Actions: Lids were removed from the foods for proper cooling. PIC (person in charge) was coached on proper cooling methods.

Violation #7:
11A: .04(6)(e)Observed a contanier of cooked shrimp, cooked chicken, and a container of raw chicken cooling down in the walk-in-cooler with lids on. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C)
Corrective Actions: Lids were removed from the containers with rapid cooling. PIC was coached on proper cooling methods.

Additional remarks:
Cold-Holding was assessed and incompliance unless noted in the temperature log.

Hot-Holding was assessed and incompliance unless note in the temperature log.

Fries left out in fryer basket shall be kept at 135F or on time control. Violation will be marked accordingly on next inspection

Observed cold held foods that were prepped and cooled last night with lids on in the walk-in-cooler. Lids held condensation.

Ensure proper cooling methods are used,

1. uncovered in the walk-in-cooler
3. uncovered in the walk-in-freezer
4. ice bath

***SECOND REPEAT OF THE FOLLOWING CODE VIOLATIONS;

1. 2-2A.03(l)2,3,27:(PIC NAMING REPORTABLE SYMPTOMS OR DISEASES)
2. 4-1A:.04(4)(n): GLOVE USAGE

OBSERVATION OF THE ABOVE CODE VIOLATIONS ON NEXT ROUTINE INSPECTION WILL RESULT IN PERMIT SUSPENSION.

A follow-up is required from now until 3/27/26

IF FACILITY MAKES A U ON FOLLOW-UP, FACILITY PERMIT WILL BE SUSPENDED.

A REQUIRED ADDITIONAL ROUTINE ISPECTION WILL BE CONDUCTED 60 DAYS AFTER FOLLOW-UP.

At exit interview; hand wrote in pen on page 4 Gwinnett EHS office location and number if facility would be interested in training. It was also written that fee may apply.

Fees will be charged accordingly for any violation which cannot be corrected on-site during inspection.

Repeat violations may result in permit suspension.

Corrections of violations during and after inspection does not change the inspection score.

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