WNB FACTORY

5 findings recorded on Aug 11, 2026. 3 marked corrected on site.

1. Repeat violationItem 6-1A ↗

   Proper cold holding temperatures

   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

   Inspection item: Proper cold holding temperatures

   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 ↗

   Marked corrected on site

2. Repeat violationItem 12C ↗

   Wiping cloths: properly used and stored

   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

   Inspection item: Wiping cloths: properly used and stored

   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 ↗

   Marked corrected on site

3. Violation recordedItem 13A ↗

   Posted: Permit/Inspection/Choking Poster/Handwashing

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

   Inspector’s full note

   Inspection item: Posted: Permit/Inspection/Choking Poster/Handwashing

   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 ↗

   Correction status not recorded

   Correct by Aug 18, 2026

Correction status comes from the dated report. Later changes may not be recorded here.