Wnb Factory
Last inspected: Jan 6, 2026
78
Score
The WNB Factory, located at 4632 Presidential Pkwy Unit D in Macon, GA, had a low-risk inspection on January 6, 2026, with a score of 78. This inspection identified five minor violations, including issues with utensil and equipment storage, single-use article handling, and the cleanliness of food and nonfood-contact surfaces. Previous inspections for this American restaurant have primarily fallen into the medium-risk category.
4
Inspections
0
Critical latest
0
Major latest
5
Minor latest
Inspection History
Jan 6, 2026
Routine
5 minor violations. 1 corrected on site.
78
Apr 3, 2025
Routine
1 critical violation. 5 minor violations. 2 corrected on site.
67
Oct 8, 2024
Routine
2 critical violations. 5 minor violations.
58
Feb 8, 2024
Routine
1 major violation. 5 minor violations.
70
Violations — Jan 6, 2026 Inspection
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed food containers that were wet-stacked on the overhead shelving. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered or inverted. EHS informed the PIC of the need for staff to allow equipment to drain, air-dry before stacking.
511-6-1.05(10)(e)
14C - single-use/single-service articles: properly stored, used
Inspector notes: Observed cardboard lining the shelf by the back door and aluminum foil lining several prep tables throughout the facility. ) Single-Service and Single-Use Articles, Use Limitation. 1. Single-service and single-use articles may not be reused. EHS informed PIC that single service items can not be re-used for any other purpose.
511-6-1.05(6)(r)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
(corrected on site)
Inspector notes: Observed prep top with an ambient of 46F. 3. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. EHS informed the PIC of the need to adjust the thermostat to lower the temperature.
511-6-1.05(6)(q)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed facility with new household chest freezer. Food service equipment must be commercial grade equipment and designed and built according to standards set by American National standards Institute (ANSI) accredited certification programs. Such an accredited program includes, but is not limited to, one offered by the National Sanitation Foundation, or Underwriters Laboratories. Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program is deemed to comply with subsections (1) and (2) of this Rule when used for its intended purpose. EHS informed the PIC that household equipment is not allowed.
511-6-1.5
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed heavily stained ceiling tiles/duct covers on the fry line and in the dining area; AC Filter zip-tied over ceiling tile spot.(5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. EHS informed PIC to clean duct covers/replace ceiling tiles.
511-6-1.07(5)(a)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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