GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  WNB Factory Wings & Burger
Address:  1575 Rome HWY
City:  CEDARTOWN Time In:  01 :  30 PM Time Out:  03 :  00 PM
Inspection Date:    09/17/2020   CFSM:   Paul Chang ServSafe 7/29/2022
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  FSP-115-000088
Risk Factors are food preparation practices and employee behaviors most commonly reported to the Centers for Disease Control and Prevention as contributing factors in foodborne illness outbreaks. Public Health Interventions are control measures to prevent illness or injury. Good Retail Practices are preventive measures to control the introduction of pathogens, chemicals, and physical objects into foods.
Last Score

91
Grade

A
Date

05/12/20
Prior Score

80
Grade

B
Date

10/07/19
CURRENT SCORE CURRENT GRADE
 
67
  
U
SCORING AND GRADING:     A=90-100    B=80-89    C=70-79    U≤69

FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
(Mark designated compliance staus (IN, OUT, NA, or NO) for each numbered item. For items marked OUT, mark COS or R for each item as applicable.)

IN=in compliance    OUT=not in compliance    NO=not observed    NA=not applicable    COS=corrected on-site during inspection      R=repeat violation of the same code provision=2 points
Compliance Status COS R
1 IN OUT NA NO Supervision 4 points
  circle circle     1-2A. PIC present, demonstrates knowledge, performs duties circle circle
  circle circle circle   1-2B. Certified Food Protection Manager circle circle
2 IN OUT NA NO Employee Health, Good Hygienic Practices, Preventing Contamination by Hands 9 points
  circle circle     2-1A. Proper use of restriction & exclusion circle circle
  circle circle   circle 2-1B. Hands clean and properly washed circle circle
  circle circle circle circle 2-1C. No bare hand contact with ready-to-eat foods or approved alternate method properly followed circle circle
  4 points
  circle circle     2-2A. Management knowledge, responsibilities, reporting circle circle
  circle circle   circle 2-2B. Proper eating, tasting, drinking, or tobacco use circle circle
  circle circle   circle 2-2C. No discharge from eyes, nose, and mouth circle circle
  circle circle     2-2D. Adequate handwashing facilities supplied & accessible circle circle
  circle circle     2-2E. Response procedures for vomiting & diarrheal events circle circle
3 IN OUT NA NO Approved Source 9 points
  circle circle     3-1A. Food obtained from approved source circle circle
  circle circle circle circle 3-1B. Food received at proper temperature circle circle
  circle circle     3-1C. Food in good condition, safe, and unadulterated circle circle
  circle circle circle circle 3-1D. Required records: shellstock tags, parasite destruction circle circle
4 IN OUT NA NO Protection From Contamination 9 points
  circle circle circle circle 4-1A. Food separated and protected circle circle
  circle circle     4-1B. Proper disposition of returned, previously served, reconditioned, and unsafe food circle circle
  4 points
  circle circle circle   4-2A. Food stored covered circle circle
  circle circle circle   4-2B. Food-contact surfaces: cleaned & sanitized circle circle
 
Compliance Status COS R
5 IN OUT NA NO Cooking and Reheating of TCS Foods, Consumer Advisory 9 points
  circle circle circle circle 5-1A. Proper cooking time and temperatures circle circle
  circle circle circle circle 5-1B. Proper reheating procedures for hot holding circle circle
    4 points
  circle circle circle   5-2. Consumer advisory provided for raw and undercooked foods circle circle
6 IN OUT NA NO Holding of TCS Foods, Date Marking of TCS Foods 9 points
  circle circle circle circle 6-1A. Proper cold holding temperatures circle circle
  circle circle circle circle 6-1B. Proper hot holding temperatures circle circle
  circle circle circle circle 6-1C. Proper cooling time and temperature circle circle
  circle circle circle circle 6-1D. Time as a public health control: procedures and records circle circle
    4 points
  circle circle circle circle 6-2. Proper date marking and disposition circle circle
7 IN OUT NA NO Highly Susceptible Populations 9 points
  circle circle circle   7-1. Pasteurized foods used: Prohibited foods not offered circle circle
8 IN OUT NA NO Chemicals 4 points
  circle circle circle   8-2A. Food additives: approved and properly used circle circle
  circle circle     8-2B. Toxic substances properly identified, stored, used circle circle
9 IN OUT NA NO Conformance with Approved Procedures 4 points
  circle circle circle   9-2. Compliance with variance, specialized process and HACCP plan circle circle
GOOD RETAIL PRACTICES
(Mark the numbered item OUT, if not in compliance. For items marked OUT, mark COS or R for each item as applicable. R = Repeat Violation of the same code provision = 1 point)
Good Retail Practices are preventive measures to control the introduction of pathogens, chemicals, and physical objects into foods.
Compliance Status COS R
10 OUT Safe Food and Water, Food Identification 3 points
  circle 10A. Pasteurized eggs used where required circle circle
  circle 10B. Water and ice from approved source circle circle
  circle 10C. Variance obtained for specialized processing methods circle circle
  circle 10D. Food properly labeled; original container circle circle
11 OUT Food Temperature Control 3 points
  circle 11A. Proper cooling methods used: adequate equipment for temperature control circle circle
  circle 11B. Plant food properly cooked for hot holding circle circle
  circle 11C. Approved thawing methods used circle circle
  circle 11D. Thermometers provided and accurate circle circle
12 OUT Prevention of Food Contamination 3 points
  circle 12A. Contamination prevented during food preparation, storage, display circle circle
  circle 12B. Personal cleanliness circle circle
  circle 12C. Wiping cloths: properly used and stored circle circle
  circle 12D. Washing fruits and vegetables circle circle
13 OUT Postings and Compliance with Clean Air Act 1 point
  circle 13A. Posted: Permit/Inspection/Choking Poster/Handwashing circle circle
  circle 13B. Compliance with Georgia Smoke Free Air Act circle circle
 
Compliance Status COS R
14 OUT Proper Use of Utensils 1 point
  circle 14A. In-use utensils: properly stored circle circle
  circle 14B. Utensils, equipment and linens: properly stored, dried, handled circle circle
  circle 14C. Single-use/single-service articles: properly stored, used circle circle
  circle 14D. Gloves used properly circle circle
15 OUT Utensils, Equipment and Vending 1 point
  circle 15A. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used circle circle
  circle 15B. Warewashing facilities: installed, maintained, used; test strips circle circle
  circle 15C. Nonfood-contact surfaces clean circle circle
16 OUT Water, Plumbing and Waste 2 points
  circle 16A. Hot and cold water available; adequate pressure circle circle
  circle 16B. Plumbing installed; proper backflow devices circle circle
  circle 16C. Sewage and waste water properly disposed circle circle
17 OUT Physical Facilities 1 point
  circle 17A. Toilet facilities: properly constructed, supplied, cleaned circle circle
  circle 17B. Garbage/refuse properly disposed; facilities maintained circle circle
  circle 17C. Physical facilities installed, maintained, and clean circle circle
  circle 17D. Adequate ventilation and lighting; designated areas used circle circle
18 OUT Pest and Animal Control 3 points
  circle 18. Insects, rodents, and animals not present circle circle
Person in Charge (Signature)   (Print)   Emanuel Date:   09/17/2020
Inspector (Signature)  
Follow-up: YES circle   NO circle
Follow-up Date: 09/28/2020
Food Establishment Inspection Report Addendum
Violations cited in this report must be corrected within the time frames specified below, or as stated in the Georgia Department of Public Health Rules and Regulations Food Service Chapter 511-6-1, Rule .10 subsections (2)(h) and (i).
Establishment
WNB Factory Wings & Burger		 Permit #
FSP-115-000088		 Date
09/17/2020
Address
1575 ROME HWY 		City/State
CEDARTOWN GA		 Zipcode
30125
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Cold Holding, Main Kitchen, Prep Top Cooler, Chicken, Diced Chicken 39.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Fish/Seafood, Shrimp, raw 36.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Tomatoes, Sliced Tomatoes 38.0 ° F
Cold Holding, Main Kitchen, Prep Top Cooler, Hamburger, Hamburger Patty, raw 39.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Chicken, Chicken, raw 39.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Fish/Seafood, Catfish, raw 35.0 ° F
Hot Holding, Main Kitchen, Rice Cooker, Rice, Steamed Rice 201.0 ° F Hot Holding, Grill Prep, Grill, Utensils, Utensil Water 184.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Chicken, Chicken Tender, raw 38.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, Rice, Steamed Rice 40.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Hamburger, Hamburger Patty, raw 37.0 ° F Cooling, Main Kitchen, Walk in Cooler, Tomatoes, Sliced Tomatoes 49.0 ° F
Cooling, Main Kitchen, Walk in Cooler, Chicken, Grilled Chicken 61.0 ° F Cooling, Main Kitchen, Walk in Cooler, Tomatoes, Sliced Tomatoes @30min 44.0 ° F Cooling, Main Kitchen, Walk in Cooler, Chicken, Grilled Chicken @30min 56.0 ° F
Just Cooked, Main Kitchen, Fryer, Chicken, Boneless Chicken Wings 208.0 ° F Just Cooked, Main Kitchen, Grill, Hamburger, Hamburger Patty 191.0 ° F Cold Holding, Front Food Service, Reach In Cooler, Vegetables, Slaw #1 55.0 ° F
Cold Holding, Front Food Service, Reach In Cooler, Vegetables, Slaw #2 54.0 ° F Cold Holding, Front Food Service, Reach In Cooler, Dairy, Ranch 54.0 ° F Cold Holding, Front Food Service, Reach In Cooler, Sauce, Cocktail Sauce 55.0 ° F
Cold Holding, Front Food Service, Reach In Cooler, Sauce, Honey Mustard 55.0 ° F        
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
1-2A Violation of Code: [511-6-1.03(2)(a)-(n)(p),(q)] Active Managerial Control measures are not satisfactory for establishment to be in compliance with code. Corrective Action: Persons-In-Charge and employees must be properly trained on food safety procedures.  New Violation. Correct By: 09/28/2020
1-2B Violation of Code: [511-6-1-.03(3)(d)] Certified Food Safety Manager has not assessed the training needs of the food service employees and/or requested formal training as needed; and CFSM does not visit facility regularly. Corrective Action: CFSM needs to retrain employees on food safety policies and procedures and schedule training as employees need it. CFSM is required to be onsite at the facility for at least 1 shift per day.  New Violation. Correct By: 09/28/2020
2-1B Violation of Code: [511-6-1.03(5)(c)] Observed cook place raw hamburger patties on the grill, change his gloves, and move to handling hamburger buns without first washing his hands. CORRECTIVE ACTION: Instructed cook that hands must be washed and gloves must be changed when moving from handling raw meats to ready to eat foods. Cook immediately washed his hands.  Corrected On-Site.  New Violation.
2-2D Violation of Code: [511-6-1.06(2)(o)] Observed main kitchen hand washing sink obstructed by a dirty cutting board and dirty container. CORRECTIVE ACTION: Instructed Person-In-Charge and employees that dirty dishes cannot be stored at the hand washing sink, they must be placed at the 3 compartment sink, and the hand washing sink must remain accessible at all times. Employee immediately moved the dishes to the 3 compartment sink.  Corrected On-Site.  New Violation.
4-2B Violation of Code: [511-6-1.05(6)(n)] Did not observe measurable sanitizer at the 3 compartment sink; inspector test strip measured 0 ppm chlorine. Person-In-Charge stated that the managers have not provided the employees with chemical test strips. CORRECTIVE ACTION: Instructed Person-In-Charge and employees that test strips must be used to check the sanitizer levels of any sanitizer solution made on site and the managers must provide the store with test strips. Employee immediately added chlorine to the sink and 100 ppm concentration was measured using the inspector’s test strip.  Corrected On-Site.  New Violation.
6-1A Violation of Code: [511-6-1.04(6)(f)] REPEAT: Observed Time and Temperature Control for Safety Foods stored in the front counter reach in cooler not cold held ≤41°F: multiple containers of prepared slaw (55°F, 54°F; see temps) and packaged sauces labelled as "Keep Refrigerated" (ranch 54°F, cocktail sauce 55°F, honey mustard 55°F; see temps). The coils in the cooler had completely frozen over. Person-In-Charge stated that the ranch had been stocked in the cooler at 9 AM and all other items were stored over night; and that employees are not trained on how to check food temperatures. Corrective Action: Instructed Person-In-Charge to discard all contents of the reach in cooler and that the cooler cannot be used until it is proven to be capable of cold holding food ≤41°F. Risk Control Plan will be issued for this repeat violation.  Corrected On-Site.  Repeat Violation.
6-1D Violation of Code: [511-6-1.04(6)(i)] Observed pre cooked chicken wings and pre cooked rice stored at room temperature next to the fryers and the grill, respectively, using Time as Public Health Control with no time markings. Employees stated that the manager instructed them to smell the rice to determine when to throw it away. CORRECTIVE ACTION: Instructed Person-In-Charge and employees that food items held using Time as Public Health Control must be labelled with a discard time at all times; the discard time cannot be more than 4 hours from the time the food was moved out of temperature control.  Corrected On-Site.  New Violation.
Person in Charge (Signature)    Date: 09/17/2020
Inspector (Signature) Rachael McCollum Date: 09/17/2020
Food Establishment Inspection Report Addendum
Violations cited in this report must be corrected within the time frames specified below, or as stated in the Georgia Department of Public Health Rules and Regulations Food Service Chapter 511-6-1, Rule .10 subsections (2)(h) and (i).
Establishment
WNB Factory Wings & Burger		 Permit #
FSP-115-000088		 Date
09/17/2020
Address
1575 ROME HWY 		City/State
CEDARTOWN GA		 Zipcode
30125
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
14C Violation of Code: [511-6-1.05(6)(r)] Observed multiple single use portion cups stored as scoops in seasoning containers on the back storage shelf. CORRECTIVE ACTION: Instructed Person-In-Charge that single use portion cups cannot be stored in containers as a scoop; scoops must be washable and have handles. The cups were discarded.  Corrected On-Site.  New Violation.
Remarks
Person in Charge (Signature)    Date: 09/17/2020
Inspector (Signature) Rachael McCollum Date: 09/17/2020
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