Wnb Factory @ Canton

Inspector notes: Observed employee water bottle on prep counter next to prep top unit. Also observed employee food unlabeled on shelf at kitchen entry. Employee food and drinks must be in a separate, designated area away from food and food prep. COS by discarding employee food and moving employee water bottle. Highly suggest to have a labeled employee bin in a separate area.

Inspector notes: Observed rice cooling in a large, deep container covered with a lid in walk in cooler. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide ma...

Inspector notes: Observed several time/temperature control for safety (TCS) foods cold held above 41°F in prep top unit and reach in cooler below. Ambient air temp was 41.6°F. Also observed cheese slices stacked past the fill line, sticking out of temperature control. All TCS foods must be cold held at 41°F or below. COS by lowering AAT and moving TCS items to other units. Must ensure unit holds TCS foods at 41°F before using it. Do not stack TCS items past fill line.

Inspector notes: Observed significant mold-like build up inside ice machine in dining area. Food contact surfaces must be cleaned at a rate that precludes soil accumulation. Must deep clean within 72 hours. Health Authority suggests cleaning at least monthly.

Inspector notes: Observed knife with reside on it stored as clean on knife rack near 3 compartment sink. Food contact surfaces must be clean to the sight and touch. COS by placing in 3 comp sink to be rewashed.

Inspector notes: Observed the digital stem thermometer needed for taking food temperatures not working. Corrective action: Repair/replace digital stem thermometer with one that works properly and takes accurate food temperatures.

Inspector notes: Observed containers of diced tomatoes, sliced tomatoes, chopped onions, cooked rice, raw chicken, and other TCS foods in the walk-in cooler that were not properly labeled with date marking indicating the date the items were prepared or removed from the original package. Corrective action: Refrigerated RTE, PHF's "prepared in the establishment" or "opened package from a food processing plant" and held over 24 hours shall be marked to indicate the date or day the food shall be consumed on the premises, sold, or discarded. The day of "preparation" or "opening" shall be counted as "Day 1", when held at a temperature of 41°F (5°C) or below for a maximum of 7 days, except, the day or date marked by the food service establishment may not exceed a manufacturer's use by date if the manufacturer...

Inspector notes: Observed the third compartment of the three-compartment sink filled with water, however, there was no sanitizer (chlorine) present in the solution, the test strip read 0ppm available chlorine. Corrected on site: Added enough bleach to the water to get a reading betwen 50-100 ppm available chlorine.