WNB Factory on Glynn Street failed a routine health inspection with one of the lowest scores possible, earning just 28 out of 100 points and raising immediate questions about food safety at the Fayetteville restaurant.<\/p>\n\n\n\n
Why It Matters:<\/strong> Anything below 70 is considered failing in Georgia, but a 28 means the restaurant was operating with multiple critical violations that could make customers sick. The inspection report reads like a checklist of things that can go wrong in a kitchen.<\/p>\n\n\n\n What’s Happening:<\/strong> Food inspectors documented nearly two dozen violations during the October 31 inspection, according to the Georgia Department of Public Health report. The problems ranged from employees not washing their hands properly to raw chicken stored above other food in coolers, creating cross-contamination risks.<\/p>\n\n\n\n Several violations were corrected on the spot during the inspection\u2014employees were told to use soap when washing hands, dented cans were thrown out, and raw meat was reorganized in coolers. But many critical issues remained unfixed when the inspector left, including hand sinks that didn’t have hot water and missing safety equipment.<\/p>\n\n\n\n Between the Lines:<\/strong> The inspection found cold food being held above 41 degrees and hot food held below 135 degrees, the danger zones where bacteria multiply rapidly. Employees changed gloves without washing their hands first. The restaurant was cooking chicken wings in bulk and keeping them in fry baskets until ordered, storing them at unsafe temperatures.<\/p>\n\n\n\n The Big Picture:<\/strong> In Georgia’s inspection system, restaurants scoring between 90-100 earn an A, 80-89 gets a B, and 70-79 receives a C. Anything below 70 is graded U for unsatisfactory. A score of 28 places WNB Factory far below the minimum threshold required to maintain a food service permit. The inspector noted that the person-in-charge failed to demonstrate knowledge of preventing foodborne illness, despite it being their primary responsibility.<\/p>\n\n\n\n Under state rules, establishments that fail to reach at least a C grade within 10 days of receiving a U can have their food service permit suspended or revoked.<\/p>\n\n\n\n The Sources:<\/strong> Georgia Department of Public Health, Fayette County Environmental Health.<\/p>\n\n\n\n Location:<\/strong> 805 S Glynn St Suite 125, Fayetteville, GA 30214 Hand Washing – When to Wash<\/strong> Hand Washing – Proper Procedure<\/strong> Food Package Integrity<\/strong> Food Separation and Protection<\/strong> Cold Holding Temperatures<\/strong> Hot Holding Temperatures<\/strong> Person-in-Charge Knowledge and Duties<\/strong> Management Responsibilities<\/strong> Employee Drinks<\/strong> Hand Sink Access – Front and Kitchen<\/strong> Hand Sink Hot Water<\/strong> Vomiting and Diarrheal Event Response<\/strong> Food Storage – Covered<\/strong> Food Contact Surfaces<\/strong> Date Marking<\/strong> Toxic Substances – Labeling<\/strong> Toxic Substances – Residential Pesticides<\/strong> Medicine Storage<\/strong> Food Labeling<\/strong> Thermometers<\/strong> Personal Cleanliness – Jewelry<\/strong> Wiping Cloths<\/strong> Permit Display<\/strong> Inspection Report Display<\/strong> (REPEAT VIOLATION)<\/em> Utensil Storage<\/strong> (REPEAT VIOLATION)<\/em> Shelf Liners<\/strong> Sanitizer Test Strips<\/strong> Equipment Cleanliness<\/strong> Dumpster Maintenance<\/strong> Facility Cleanliness<\/strong> (REPEAT VIOLATION)<\/em> Employee Belongings<\/strong> Lighting<\/strong> Total Violations:<\/strong> 29 Points Deducted:<\/strong> 72 out of 100<\/p>\n\n\n\n For More Information:<\/strong> Georgia Department of Public Health, Fayette County Environmental Health at (943) 209-8057<\/p>\n\n\n\n\n\n[mailerlite_form form_id=2]\n\n\n","protected":false},"excerpt":{"rendered":" WNB Factory on Glynn Street failed a routine health inspection with one of the lowest scores possible, earning just 28 out of 100 points and raising immediate questions about food safety at the Fayetteville restaurant. Why It Matters: Anything below 70 is considered failing in Georgia, but a 28 means the restaurant was operating with […]<\/p>\n","protected":false},"author":948,"featured_media":218784,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"newspack_featured_image_position":"above","newspack_post_subtitle":"","newspack_article_summary_title":"Overview:","newspack_article_summary":"","newspack_hide_updated_date":false,"newspack_show_updated_date":false,"footnotes":""},"categories":[3651],"tags":[17428,17427,19609],"class_list":["post-235852","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","tag-health-inspection","tag-restaurant-inspection","tag-wnb-factory","entry"],"_links":{"self":[{"href":"https:\/\/thegeorgiasun.com\/index.php?rest_route=\/wp\/v2\/posts\/235852","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thegeorgiasun.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thegeorgiasun.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thegeorgiasun.com\/index.php?rest_route=\/wp\/v2\/users\/948"}],"replies":[{"embeddable":true,"href":"https:\/\/thegeorgiasun.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=235852"}],"version-history":[{"count":0,"href":"https:\/\/thegeorgiasun.com\/index.php?rest_route=\/wp\/v2\/posts\/235852\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thegeorgiasun.com\/index.php?rest_route=\/wp\/v2\/posts\/218784"}],"wp:attachment":[{"href":"https:\/\/thegeorgiasun.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=235852"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thegeorgiasun.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=235852"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thegeorgiasun.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=235852"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n\n\n\nWNB Factory Complete Health Inspection Report<\/h2>\n\n\n\n
Inspection Date:<\/strong> October 31, 2025
Inspector:<\/strong> Joseph Addison
Score:<\/strong> 28 out of 100 (U – Unsatisfactory)
Permit Number:<\/strong> FSP-056-000523<\/p>\n\n\n\n
\n\n\n\nCritical Violations (9 points each)<\/h3>\n\n\n\n
Employees changed tasks and put on new gloves without washing hands first.
\u2713 Corrected on-site<\/em><\/p>\n\n\n\n
Employees washed hands without using soap.
\u2713 Corrected on-site<\/em><\/p>\n\n\n\n
More than half the cans had large dents on sides or dents affecting seams.
\u2713 Corrected on-site<\/em><\/p>\n\n\n\n
Raw chicken stored over raw beef; raw beef and chicken stored over onions; raw beef stored behind fresh produce; unpackaged raw beef stored over cheese in freezer.
\u2713 Corrected on-site<\/em><\/p>\n\n\n\n
Bleu cheese and ranch stored above 41\u00b0F (danger zone for bacteria growth).
\u2713 Corrected on-site<\/em><\/p>\n\n\n\n
Chicken wings cooked in bulk and held in fry baskets below 135\u00b0F.
\u2713 Corrected on-site<\/em><\/p>\n\n\n\n
\n\n\n\nMajor Violations (4 points each)<\/h3>\n\n\n\n
Management failed to demonstrate knowledge of preventing foodborne illness across multiple areas including hand sinks, hand washing, dented cans, food separation, food storage, temperature control, medicine storage, and pesticide use.
\u2717 Not corrected<\/em><\/p>\n\n\n\n
No documentation showing employees acknowledged health reporting requirements.
\u2717 Not corrected<\/em><\/p>\n\n\n\n
Employee beverages stored with and above food and food contact surfaces.
\u2713 Corrected on-site<\/em><\/p>\n\n\n\n
Sanitizer bucket stored in front hand sink basin; bowl stored in back hand sink.
\u2713 Corrected on-site<\/em><\/p>\n\n\n\n
Hand sinks in front service area and kitchen had no hot water (must be at least 85\u00b0F).
\u2717 Not corrected<\/em><\/p>\n\n\n\n
No cleanup kit or procedures for handling vomit or fecal matter contamination.
\u2717 Not corrected<\/em><\/p>\n\n\n\n
Food stored uncovered in walk-in coolers and reach-in freezer.
\u2713 Corrected on-site<\/em><\/p>\n\n\n\n
Employee phone stored on prep counter where food was being prepared.
\u2713 Corrected on-site<\/em><\/p>\n\n\n\n
Prepared food items made more than 24 hours ago had no date marks.
\u2713 Corrected on-site<\/em><\/p>\n\n\n\n
Chemical spray bottles not labeled with product names.
\u2713 Corrected on-site<\/em><\/p>\n\n\n\n
Residential pesticides stored in commercial kitchen (prohibited).
\u2713 Corrected on-site<\/em><\/p>\n\n\n\n
Medications stored above sauce cups and gloves.
\u2713 Corrected on-site<\/em><\/p>\n\n\n\n
\n\n\n\nMinor Violations (3 points each)<\/h3>\n\n\n\n
Bulk dry food containers with powdery goods not labeled with product names.
\u2713 Corrected on-site<\/em><\/p>\n\n\n\n
Refrigeration units had no internal thermometers or temperature monitoring devices.
\u2717 Not corrected<\/em><\/p>\n\n\n\n
Employee preparing food while wearing watch.
\u2713 Corrected on-site<\/em><\/p>\n\n\n\n
Wet wiping cloths stored on counters instead of in sanitizer solution.
\u2713 Corrected on-site<\/em><\/p>\n\n\n\n
\n\n\n\nAdministrative Violations (1 point each)<\/h3>\n\n\n\n
Food service permit not displayed in public view.
\u2717 Not corrected<\/em><\/p>\n\n\n\n
Inspection report posted behind counter where customers cannot read it (must be within 15 feet of front door, 5-7 feet from floor, readable from 1 foot away).
\u2717 Not corrected<\/em><\/p>\n\n\n\n
Bowls used as scoops and stored in product instead of proper scoops with handles.
\u2713 Corrected on-site<\/em><\/p>\n\n\n\n
Cardboard used as shelf liner (must be non-absorbent material).
\u2717 Not corrected<\/em><\/p>\n\n\n\n
No test strips available to test QUAT sanitizer concentration.
\u2717 Not corrected<\/em><\/p>\n\n\n\n
Debris accumulated on equipment, shelves, and top shelves.
\u2717 Not corrected<\/em><\/p>\n\n\n\n
Dumpster drain plug missing.
\u2717 Not corrected<\/em><\/p>\n\n\n\n
Debris accumulated on floors, particularly under shelves and equipment.
\u2717 Not corrected<\/em><\/p>\n\n\n\n
Employee items stored with and above food and food contact surfaces.
\u2713 Corrected on-site<\/em><\/p>\n\n\n\n
Light by back door out, leaving area very dark.
\u2717 Not corrected<\/em><\/p>\n\n\n\n
\n\n\n\nSummary<\/h3>\n\n\n\n
Corrected During Inspection:<\/strong> 18
Not Corrected:<\/strong> 11
Repeat Violations:<\/strong> 3<\/p>\n\n\n\n