BUFFALO WINGS & RINGS

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on prep area near server station. Operator removed the bag proper storage. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of the hood soiled with grease.

Basic - Working containers of food removed from original container not identified by common name. Sugar container not labeled at server station. Operator labeled sugar container. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler at cook line; raw burger patties stored over cheese bags. Operator moved raw burger patties to proper storage. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean forks not stored inverted. Operator stored inverted.

Basic - Floor soiled/has accumulation of debris under cooking equipments.

Basic - Reach-in cooler interior at cook line; accumulation of soil residues.

Basic - Cocktail shaker with no handle used to dispense ice at the bar. Operator removed cocktail shaker. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floor soiled with grease under cooking equipments at cook line.

Basic - Single-service food containers not stored inverted or protected from contamination at cook line. Operator stored food containers inverted. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar container not labeled at front counter. Operator labeled food container. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler at cook line; raw burger patties stored over blue cheese. Operator removed blue cheese to proper storage. Corrected On-Site

High Priority - Toxic substance/chemical ( glass cleaner bottle) improperly stored with steak sauces at bar. Operator removed glass cleaner bottle to proper storage. Corrected On-Site

High Priority - Vacuum breaker missing at splitter added to hose bibb at mop sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Ceiling vent missing at cook line.

Basic - Dumpster rusted out on bottom.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of hood soiled with grease.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues at cook line.

Basic - Soda gun in contact with ice. Operator removed soda gun to proper storage. Corrected On-Site

Basic - Worn, torn and/or soiled floors/carpeting. Soiled floor under fryer and cooking equipment.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At cook-line; employee touched ready to eat cooked chicken. Discussed employee procedure of handling ready to eat food. Operator reheated chicken to 195F. No contamination observed. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In Reach in cooler at cook line; raw burger patties stored over shredded cheese. Operator removed shredded cheese to proper storage. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Sanitizing bucket solution stored next to flour at cook-line. Operator removed sanitizing bucket solution to proper storage. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink used to store utensils near by cook line. Operator removed the utensils. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable at prep area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal bag stored clean food containers at dish rack. Operator removed the bag.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Inside/outside of dumpster not clean.

Basic - Soda gun in contact with ice at bar. Operator removed the soda gun. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar containers without label at server station. Operator labeled sugar containers. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken over avocados in the walk in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed vegetable chopper under prep table. Operator removed the chopper and placed inside ware washer. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times due to having scooper and container inside near the three compartment sink. Operator removed the scooper and container. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked wings in the walk in cooler with date mark. Operator stated the cooked wings was prepared 09/12/2023 inside the walk in cooler. Operator placed date mark on the cooked wings. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles on the reach in coolers.

Basic - Employee eating in a food preparation or other restricted area. Team member removed the salad that was being eaten at the table near the drink station. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust inside the reach in coolers.

Basic - Old food stuck to clean dishware/utensils on wire shelf near the ware washing station. Operator removed the dirty dishes, washed and sanitized. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm); operator called for repair and set up Triple Sink (Quaternary 200ppm) Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken on top unit of refrigerator over BBQ sauce in lower unit. Refrigerator is not separate units. Operator moved chicken to another refrigerator. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. One large CO2 tank not secure operator secured tank Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Buildup of debris behind equipment on cooks line

High Priority - Dented/rusted cans present. See stop sale. 1 -# can of fire roasted salsa with jalapeños on shelf in storage area severely dented on rim

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in dish room handled dirty dishes. He proceeded to put away clean dishes without properly washing his hands. Discussed with operator the importance of hand washing. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Spray bottle containing chemicals stored on cooks line. Operator moved bottle Corrected On-Site

Intermediate - Handwash sink does not have enough water pressure to properly wash hands at hand sink in dish washing area

Intermediate - Handwash sink not accessible for employee use at all times. Plastic wrap on hand sink in back prep area. Hand sink blocked with dust pans on cooks line Repeat 3/15/2022 Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Bowl or other container with no handle used to dispense food. Ramekin used as scoop in spice container on shelf in storage area

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages observed over cooks line

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee items stored under cooks line in prep area.

Basic - Employee with no hair restraint while engaging in food preparation on cooks line. Operator provided hairnet. Corrected On-Site

Basic - Food stored on floor. Salad dressing stored on floor in prep area

Basic - Old labels stuck to food containers after cleaning. Container of cauliflower mixture in walk-in cooler had old label written in marker on lid.

Basic - Soiled dry wiping cloth in use on cooks line

Basic - Working containers of food removed from original container not identified by common name. Spice on shelf in storage area not labeled

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 00ppm); Operator set up triple sink for sanitation, Triple Sink (Quaternary 200ppm) Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed approximately fifty pounds of cooked chicken wings (49 F - Cold Holding) in a reach in cooler that, per the operator had been pulled from the walk in cooler at 11:00 AM. (Four hours prior to inspection) Operator could not be certain what time wings became out of proper cold holding temperature and voluntarily discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed approximately fifty pounds of cooked chicken wings (49 F - Cold Holding) in a reach in cooler that, per the operator had been pulled from the walk in cooler at 11:00 AM. (Four hours prior to inspection) Operator could not be certain what time wings became out of proper cold holding temperature and voluntarily discarded.

High Priority - Toxic substance/chemical improperly stored. Observed glass cleaner stored in a cabinet behind the bar along side single use disposable to go ramekins. Operator removed chemicals. Repeat from 07-12-2021 Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink in the back preparation room adjacent to the walk in cooler was blocked with plastic wrap. Operator removed plastic wrap. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottles in the kitchen and on the expo line without labels. Operator labeled bottles. Corrected On-Site

Basic - Floor area(s) covered with standing water. Observed under dish machine. Repeat from 07-12-2021. Repeat Violation

Basic - Food stored on floor. Chicken stored on the floor in the walk in freezer. Operator moved chicken to proper storage. Repeat from 07-12-2021 Corrected On-Site Repeat Violation

Basic - Soiled dry wiping cloth in use. Observed on the expo line.

Basic - Standing water in bottom of reach-in-cooler. Observed in the reach in cooler on the back side of the cooks line.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket at 00ppm quaternary. Operator changed out sanitizer. Repeat from 07-12-2021 Corrected On-Site Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee touch raw chicken, replaced gloves and begin new task without hand washing. Educated employee on proper hand washing procedures. Employee washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed melted cheese at 77°F and marinara sauce 128°F. Operator removed food items to reheat. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Stored over dish machine. Operator removed chemical. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food in salt bin. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a glass with employee drink over food prep station. Operator removed drink. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee speaker, sunglasses and book bag over reach in cooler. Operator removed items. Corrected On-Site Repeat Violation

Basic - Floor area(s) covered with standing water. Observed standing water under dish area and ice machine.

Basic - Food stored on floor. Observed chicken breast stored on floor in freezer. Operator picked up boxes. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled reach in cooler across from cook line and at serving station. Repeat Violation

Basic - Observed soiled can opener. Operator removed can opener to be cleaned. Corrective Action Taken

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls behind cook line, and dry storage . Observed black debris by dishwashing area.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket was at 0ppm Quat. Operator discarded sanitizer. Corrective Action Taken