Food Inspections

WNB FACTORY

Inpection Notes

OBSERVATIONS AND CORRECTIVE ACTIONS 6-1C Observed large container of rice and large container of lettuce cooling at an improper rate. The rice cooled from about 110 F to about 100 F after about 30 minutes. The Lettuce cooled from about 75 F to about 70 F in about 30 minutes. 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P 2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. Note: PIC made ice baths to facilitate heat transfer in order to correct improper cooling curve Corrected On-Site. New Violation. 17D Violation of Code: [511-6-1.07(4)(b)] Observed employee water bottle stored in reach-in freezer next to the fryers. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Note: PIC immediately discarded water bottle. Corrected On-Site. New Violation.

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