BUFFALO WILD WINGS GRILL & BAR

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Build up of food debris around sauce pumps.

Intermediate - Handwash sink used for purposes other than handwashing. Spray bottle and towels stored in hand wash sink behind bar. Bartender removed items from sink. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board behind the bar has cut marks and no longer cleanable.

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups behind the bar were stacked before they were completely dry. Discussed the need to let dishes and utensils air dry completely before they are stacked.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes 49F cold hold, second temperature 47F cooling. Tomatoes in refrigerated unit in a plastic food container that has a strainer at the bottom. All other items in unit at proper temperature. Discussed the need to store food at a minimum temperature of 41F. Discussed the possibility of of keeping lid closed or consider removing strainer that holds the tomatoes above the bottom of the pan. Operator closed lid to unit Corrective Action Taken

Basic - Stored food not covered. Containers of chicken stored in walk in cooler not covered. Operator covered chicken Corrected On-Site Repeat Violation

High Priority - Lactic acid sanitizer not at proper minimum strength for warewashing. Do not use equipment/utensils not properly sanitized. Triple sink 270/452ppm. Operator corrected to 700/1875 Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef patties 44F. Operator took temperatures at 9:30am. Operator placed into freezer for rapid chill. Second temperature 34F Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. In bar 3 compartment sink lactic acid 848/2258 ppm. Operator refilled 3 compartment sink, now 700/1875ppm Corrected On-Site

Intermediate - Food-contact surface soiled with dust. Surrounding area behind soda nozzles accumulated with dust. Microwave accumulated with food debris

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink in bar area. Operator refilled Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee cooking food with no beard guard. Employee put on beard guard Corrected On-Site

Basic - Equipment in poor repair. Microwave door handle broken Repeat Violation

Basic - Stored food not covered. Raw chicken wings in walk in cooler. Manager covered. Corrected On-Site

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

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Equipment in poor repair. Handle broken on microwave on line.

Basic - Floor tiles missing and/or in disrepair. In front of dish washer. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Single door cooler in server alley.

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Floor tiles missing and/or in disrepair. In front of dish washer.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle touching Mac n cheese product. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at hand wash sinks in the kitchen - manager stocked hand wash sinks - discussed proper hand washing and that hand wash sinks must be stocked at all times Corrective Action Taken

Intermediate - No soap provided at handwash sink at wait stations in dining area - manager placed soap in dispensers Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside in back kitchen area near dish washing area

Basic - Stored food ( containers of chicken ) not covered in wings cooler - manager covered food Corrected On-Site

Basic - Wiping cloth smart power sink and surface compound sanitizing solution not at proper minimum strength. Manager changed solutions - recheck 200 ppm quaternary Corrected On-Site

High Priority - - From initial inspection : 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. 0 ppm chlorine at bar - no sanitizer at dish machine - 2 rinse agents instead -manager replaced one of the rinse agent containers with sanitizer for proper use -manager set up triple sink 200 ppm quaternary - dish machine in kitchen at 147 - 150 F when running multiple times - manager to set up triple sink in kitchen 704 sink and surface - From follow-up inspection 2022-10-06: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair in dishwashing area -per manager , repair of tile is scheduled - From follow-up inspection 2022-10-06: Time Extended

Basic - - From initial inspection : Basic - Interior of oven has accumulation of black substance/grease/food debris next to toaster - From follow-up inspection 2022-10-06: Time Extended

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cooler opposite grill manager unplugged cooler and to ensure cooler is maintaining temperatures 41 F or below - From follow-up inspection 2022-04-13: Per manager waiting for parts . Cooler is not in use Time Extended

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized . 0 ppm for quaternary at triple sink. Cook changed solution, rechecked 200ppm . Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.American Cheese at 50° recheck 40°Swiss Cheese 49° rechecked 41°cut lettuce 50° rechecked 41°Sour cream at 48°, rechecked 41°cooked onions 60° rechecked 41°coleslaw 58° rechecked 41° 5 Drawer cooler next to oven. Cook moved foods to Walk in cooler - manager not to use this cooler until cooler is maintaining 41° or below Corrected On-Site

High Priority - Vacuum breaker missing at mop sink on fitting/splitter added to mop sink faucet in dishwashing area

Intermediate - Handwash sink not accessible for employee use at all times. HVAC unit blocking Handwashsink at cook line near Walk in cooler . Discussed with manager importance of Handwashsink accessibility.Observed cook using Handwashsink near grill . Per manager, HVAC unit to be relocated this evening.

Basic - Equipment and utensils not properly air-dried - wet nesting cups stacked at bar and wait station.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair in dishwashing area

Basic - Food stored on floor. Bag of Onions and box of chicken stored on floor in Walk in coolers. Corrected On-Site

Basic - Interior of oven has accumulation of black substance/grease/food debris at cook line. Repeat Violation

Basic - Single-service articles improperly stored. Coffee filters stored on floor in expo area.

Basic - Stored food not covered. Container of coleslaws pickles and raw chicken in Walk in coolers. Corrected On-Site

Basic - Utensils in poor condition. Knife blade chipped, stored in knife box in food prep area.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength, wiping cloth tested 0 ppm.