100/100Grade A
Atlanta · Health score & inspection history
WNB FACTORY
3364 CHAMBLEE TUCKER ROAD SUITE D ATLANTA, GA 30341
WNB FACTORY in Atlanta scored 74/100 (grade C) at its Nov 6, 2026 DeKalb County inspection.
Latest available inspection
DeKalb County74/100Grade C
What the inspector found
All 7 findings ↗7 findings recorded on Nov 6, 2026. 4 marked corrected on site.
Violation recordedItem 2-2D ↗
Handwashing
Upon arrival observed sanitizer wiping cloth stored on front food service hand sink. COS: Wiping cloth removed from sink.
Inspector’s full note
Inspection item: Adequate handwashing facilities supplied & accessible
Code 511-6-1.06(2)(o)
Upon arrival observed sanitizer wiping cloth stored on front food service hand sink. COS: Wiping cloth removed from sink. Later in the inspection, observed employee wash blender parts in the front food service hand sink. Reminded them that all dishes must be washed at the designated 3-compartment sink. COS: Employee stopped washing dishes in hand sink and went to 3-compartment sink. CA: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing Corrected On-Site. New Violation.
Official report · Item 2-2D ↗Marked corrected on site
Violation recordedItem 2-2E ↗
Vomiting and diarrheal response procedures
Observed no written vomit/fecal clean up procedures or an EPA list G registered disinfectant. CA: A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment.
Inspector’s full note
Inspection item: Response procedures for vomiting & diarrheal events
Code 511-6-1.03(6)
Observed no written vomit/fecal clean up procedures or an EPA list G registered disinfectant. CA: A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. New Violation. Correct By: 11/16/2026
Official report · Item 2-2E ↗Correction status not recorded
Correct by
Violation recordedItem 4-1A ↗
Food separation and protection
Observed ready to eat chicken, coleslaw and sauces stored below boxes of raw beef. Observed container of ready to eat onions stored directly on top of container of raw chicken and below raw seafood and raw beef and pork.
Inspector’s full note
Inspection item: Food separated and protected
Code 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)
Observed ready to eat chicken, coleslaw and sauces stored below boxes of raw beef. Observed container of ready to eat onions stored directly on top of container of raw chicken and below raw seafood and raw beef and pork. Observed raw beef stored behind ready to foods on top portion of prep cooler. COS: All foods relocated so that they are properly separated according to their final cook temperature. CA: 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; P (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrected On-Site. New Violation.
Official report · Item 4-1A ↗Marked corrected on site
Read 4 more findings
Violation recordedItem 4-2B ↗
Food-contact surface sanitation
Observed sanitizer solution at 0ppm quat. Discussed with PIC that the automatic dispenser may be in disrepair and to contact Cintas as soon as possible/day of inspection to take a look.
Inspector’s full note
Inspection item: Food-contact surfaces: cleaned & sanitized
Code 511-6-1.05(6)(n)
Observed sanitizer solution at 0ppm quat. Discussed with PIC that the automatic dispenser may be in disrepair and to contact Cintas as soon as possible/day of inspection to take a look. An alternative food-contact surface sanitizer must be purchased day of inspection as there is no alternative day of inspection. New Violation. Correct By: 11/06/2026
Official report · Item 4-2B ↗Correction status not recorded
Correct by
Violation recordedItem 4-2B ↗
Food-contact surface sanitation
Observed food-contact portions of stored as clean equipment such as the blender, 5 knives and self-serve drink machine unclean to sight with food debris build up. COS: All items cleaned.
Inspector’s full note
Inspection item: Food-contact surfaces: cleaned & sanitized
Code 511-6-1.05(7)(a)1
Observed food-contact portions of stored as clean equipment such as the blender, 5 knives and self-serve drink machine unclean to sight with food debris build up. COS: All items cleaned. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Corrected On-Site. New Violation.
Official report · Item 4-2B ↗Marked corrected on site
Violation recordedItem 4-2B ↗
Food-contact surface sanitation
Observed employee wash and rinse dishes without sanitizing them after rinsing and no sanitizer solution made. CA: After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in: 1.
Inspector’s full note
Inspection item: Food-contact surfaces: cleaned & sanitized
Code 511-6-1.05(8)(b)
Observed employee wash and rinse dishes without sanitizing them after rinsing and no sanitizer solution made. CA: After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in: 1. Hot water manual operations by immersion for at least 30 seconds in water at a temperature of 171°F (77°C) or above; P 2. Hot water mechanical operations by being cycled through equipment that is set up as specified under subsections (6)(e), (l), and (m) of this Rule and achieving a utensil surface temperature of 160ºF (71ºC) as measured by an irreversible registering temperature indicator; P or 3. Chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under subsection (6)(n) of this Rule. Contact times shall be consistent with those on EPA-registered label use instructions by providing: (i) Except as specified under paragraph 3(ii) of this subsection, an contact time of at least 10 seconds for a chlorine solution specified under subsection (6)(n)1 of this Rule; P (ii) A contact time of at least seven seconds for a chlorine solution of 50 ppm that has pH of 10 or less and a temperature of at least 100ºF (38ºC) or a pH of 8 or less and a temperature of at least 75ºF (24ºC); P (iii) A contact time of at least 30 seconds for other chemical sanitizing solutions; P or (iv) A contact time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields sanitization. Unable to provide a proper sanitizing solution day of inspection. New Violation. Correct By: 11/06/2026
Official report · Item 4-2B ↗Correction status not recorded
Correct by
Violation recordedItem 6-1D ↗
Time as a public health control
Observed chicken wings and rice fried held under time as a public health control (TPHC) without any written documentation/markings stating when to discard the foods once 4 hours past the time they were cooked or removed from cold-holding. CA: If time without temperature control is used as the public health control for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Methods of compliance with paragraphs 2(i) - (iii) or 3(i) through (v) of this subsection; if time without…
Inspector’s full note
Inspection item: Time as a public health control: procedures and records
Code 511-6-1.04(6)(i)
Observed chicken wings and rice fried held under time as a public health control (TPHC) without any written documentation/markings stating when to discard the foods once 4 hours past the time they were cooked or removed from cold-holding. CA: If time without temperature control is used as the public health control for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Methods of compliance with paragraphs 2(i) - (iii) or 3(i) through (v) of this subsection; if time without temperature control is used as the public health control up to a maximum of 4 hours: The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; the food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; and the food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. COS: PIC placed stickers that say 11:30am-3:30pm for the chicken and fried rice. Corrected On-Site. New Violation.
Official report · Item 6-1D ↗Marked corrected on site
Correction status comes from the dated report. Later changes may not be recorded here.
Inspection history 1
Official history ↗- Latest available74/100CReport
1 available inspection report. History may be incomplete.
About this location record
This page follows facility 12302118 within DeKalb County. Names and addresses remain as recorded at each inspection. Different official facility IDs remain separate. Intervening inspections may be missing.
Recorded address: Official inspection listing ↗ ·