BUFFALO WILD WINGS

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook on cookline touch face with gloves hand, then started changing gloves without washing hands in between. Spoke to employee about washing hands in between changing gloves as to not contaminate new gloves. Employee took gloves off and washed hands then placed new gloves on. Corrected On-Site

High Priority - Live, small flying insects found 1 live fly on wall next to ice machine. Manager eradicated and sanitized area. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket on front service line Lactic Acid above allowed ppm. Manager replaced solution and rechecked at allowed 272ppm Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold-like substance or slime inside soda guns nozzles at bar. Observed mold-like substance or slime on tea water dispenser machine on server alley.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Jamey P. Is the only employee that has their food safety certification

Basic - Dead roaches on premises. 1 dead roach inside water catch under ice machine. 2 dead roaches on floor underneath ice machine

Basic - Employee eating in a food preparation or other restricted area. Observed cook on cookline eating French fries off of silver tray.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting in clear plastic stacked cups in server soda station near patio door. Repeat Violation

Basic - Food storage container/container lid cracked or broken. Broken lid on plastic container of sliced tomatoes in walk in cooler. Repeat Violation

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed silverware forks and knives stored upright in server soda station near patio door. Repeat Violation

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sink and Surface measuring 848. Operator remade bucket to measure 700. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 13 expired employee trainings.

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups in server station next to to-go area wet nesting.

Basic - Food storage container/container lid cracked or broken. Plastic lids on pans of tortilla chips cracked on cook line.

Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons on expo line stored food contact surface up.

Basic - Stored food not covered. Bin of raw chicken wings in walk in cooler not covered.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ DARIAN TARPLIN-2/20/2020

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Server station at the soda dispenser outside panel around nozzles at both dining areas.

Basic - Walk-in freezer interior/shelves have accumulation of soil residues. tater tots spilled in walk in freezer

High Priority - Toxic substance/chemical improperly stored. Spray bottle filled with blue liquid stored with food products on shelf adjacent to ice machine Employee placed in chemical shelf Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat stored on prep table on service line Employee removed hat Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floor soiled with grease build up under cookline fryers

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup along pipe behind walkin freezer fan

Basic - Objectionable odors in bathroom or other areas of the establishment. Objectionable odor near mop sink

Basic - Old labels stuck to food containers after cleaning. On clean plastic containers on back storage shelf

Basic - Single-service articles improperly stored. 2 boxes of Togo boxes and 1 box of dinner napkins stored on floor on service line Employee placed on shelf Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in mop bucket next to mop sink Employee inverted mop Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor on cookline Employee placed on shelf Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed on interior upper area.

High Priority - Toxic substance/chemical improperly stored. Observed 2 spray bottles filled with Sanitizer stored on food storage shelf Corrected -observed employee remove Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator had all employee complete a form at time of inspection Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed soap missing at hand sink in woman's restroom Corrected observed employee replace Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table Corrected -observed employee voluntarily discard Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed old food build up inside reachin coolers on cookline

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in mop bucket at mop sink Corrected observed employee hang mop Corrected On-Site Repeat Violation

Basic - Drain cover(s) missing. Observed missing at mop sink

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven handles

Basic - No handwashing sign provided at a hand sink used by food employees. Observed missing at hand sink in bar area

Basic - Objectionable odors in bathroom or other areas of the establishment. Observed objectionable odor at 3-compartment sink

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop bucket at mop sink

Intermediate - Handwash sink not accessible for employee use at all times. Observed the sink blocked at the handsink in the kitchen. Manager moved the trash can. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Observed pickles stored on the walk-in cooler floor.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Area behind soda nozzles soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink by dish machine blocked by garbage can. Manager removed. Hand sink by walk in coolers blocked by boxes. Manager removed. Hand sink at bar blocked by roll of paper towels in sink. Manager removed. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Equipment and utensils not properly air-dried - wet nesting.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature dish machine final rinse reaching 154F. Manager will manually wash dishes until dish machine is fixed. Triple sink is set up for manual dishwashing. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 45F recheck 44F Crema 47F. Recheck 45F , Manager moved to different cooler to chill. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Area around soda nozzles soiled at wait station soda machine by bar and at to go soda machine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at wait station by front entrance. Manager placed paper towels at sink. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink at to go station 72F.

Basic - Food stored on floor. Bucket of pickles on floor in walk in cooler. Manager moved off floor. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 46F at reach in cooler next to grill. Manager closed lid of cooler. Recheck 43F. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Area behind nozzles at soda machine by kitchen entrance and at to go station.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 85F at hand sink by dish machine. 70F at to go station hand sink.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler fan guards soiled.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food in walk in cooler. Manager segregated and labeled. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Area around soda nozzles heavily soiled at soda machine at to go Station and at wait station on the right side of bar. - From follow-up inspection 2021-11-18: Area around soda nozzles heavily soiled at soda machine at to go Station soiled. Time Extended Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2021-11-18: Manager states they have ordered books and they will be in this week. No proof of any training. Admin Complaint

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler fan guards soiled. - From follow-up inspection 2021-11-18: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting of cups at to go Station. - From follow-up inspection 2021-11-18: Time Extended