WNB FACTORY receives B in DeKalb County health inspection

1. 01

   Proper cold holding temperatures

   Item 6-1A ↗

   Observed boxes of raw chicken in the walk-in cooler with temperatures of 51°F, 53°F, and 50°F, a ground beef patty at 51°F, shelled eggs at 51°F, and ranch dressing at 51°F, which were all above the required cold-holding temperature of 41°F. Observed ranch dressing in the condiment display cooler in the front food service area at 55°F.

   Inspector’s full note +

   Code 511-6-1.04(6)(f)

   Observed boxes of raw chicken in the walk-in cooler with temperatures of 51°F, 53°F, and 50°F, a ground beef patty at 51°F, shelled eggs at 51°F, and ranch dressing at 51°F, which were all above the required cold-holding temperature of 41°F. Observed ranch dressing in the condiment display cooler in the front food service area at 55°F. The ranch dressing and sauces are required to be refrigerated according to the manufacturer’s packaging instructions. Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P PIC stated that the boxes of chicken, beef patties, dressing, and eggs were delivered either several days prior or earlier that morning but could not verify and did not know the exact delivery dates or how long the items had been stored at improper temperatures, therefore PIC voluntarily discarded all foods found to be out of temperature. *See temperature log. Corrected On-Site. Repeat Violation.

   Official report · Item 6-1A ↗
   Corrected on siteRepeat violation
2. 02

   Wiping cloths: properly used and stored

   Item 12C ↗

   Observed wet wiping cloths stored inside sanitizer bucket without proper sanitizer in the front food service area. Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation.

   Inspector’s full note +

   Code 511-6-1.04(4)(m)

   Observed wet wiping cloths stored inside sanitizer bucket without proper sanitizer in the front food service area. Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. 1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and COS: PIC remade sanitizer bucket with proper sanitizer solution. Corrected On-Site. Repeat Violation.

   Official report · Item 12C ↗
   Corrected on siteRepeat violation
3. 03

   Posted: Permit/Inspection/Choking Poster/Handwashing

   Item 13A ↗

   Observed expired food service permit displayed. Permit, Displayed (C) 1.

   Inspector’s full note +

   Code 511-6-1.02(1)(f)(1)

   Observed expired food service permit displayed. Permit, Displayed (C) 1. Post the permit in a location in the food service establishment that is conspicuous to consumers Discussed with PIC to pay permit fees by 8/18/26. New Violation. Correct By: 08/18/2026

   Official report · Item 13A ↗
   New violation

   Correct by
   Aug 18, 2026

4. 04

   Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used

   Item 15A ↗

   Observed walk in cooler with ambient temperature of 51F. Good Repair & Proper Adjustment (C) (6) Maintenance and Operation.

   Inspector’s full note +

   Code 511-6-1.05(6)(a)

   Observed walk in cooler with ambient temperature of 51F. Good Repair & Proper Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. Discussed with PIC to have walk in cooler repaired and provide service report by 8/20/26. New Violation. Correct By: 08/20/2026

   Official report · Item 15A ↗
   New violation

   Correct by
   Aug 20, 2026

5. 05

   Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used

   Item 15A ↗

   Observed one knife stored between the prep-top coolers and one knife stored on the mag strip in the back kitchen that were chipped and cracked. Multiuse Food-Contact Surfaces (Pf) (c) Multiuse Food-Contact Surfaces.

   Inspector’s full note +

   Code 511-6-1.05(2)(c)

   Observed one knife stored between the prep-top coolers and one knife stored on the mag strip in the back kitchen that were chipped and cracked. Multiuse Food-Contact Surfaces (Pf) (c) Multiuse Food-Contact Surfaces. 1. Multiuse food-contact surfaces shall be: (i) Smooth; Pf (ii) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; Pf PIC voluntarily discarded both cracked knives. Corrected On-Site. Repeat Violation.

   Official report · Item 15A ↗
   Corrected on siteRepeat violation

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.