Blazin' Wings Inc. dba Buffalo Wild Wings

Observed hand wash sink next to walk-in for chicken to have a dirty sanitizer bucket and rag in the basin making it inaccessible to staff members.

RCA: PIC shall keep handwashing basin free of any items. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing facility may not be used for purposes other than handwashing

Observed no hand soap for the server's station handwashing sink.

COS: PIC placed soap for the hand wash sink. CA: Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap.

Observed a bucket of pickles on the floor of the walk-in cooler.

COS: PIC moved pickles to 6 inches off the floor. CA: All food-products shall be stored 6 inches off the floor.

Observed employee items (jacket and handbag) stored in bar area adjacent to clean cups for consumer use.

COS: PIC moved items to designated employee area. CA: Employee items shall be stored as to prevent any contamination of food, single-use items, or equipment.

Observed old labels stuck to food containers after cleaning. Observed buildup of slime in the interior of ice machine.

RCA: Equipment, food-contact surfaces, and utensils shall be clean to sight and touch.

Rule: Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels. Observation: Observed hand sink in bar area, male restroom and family restroom absent of paper towels. Notified PIC. PIC provided paper towels for use.

Rule: food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Observation: observed employees in active food preparation process wearing a wrist watch. PIC notified and employee education provided.

Rule: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. Observation: Observed sheet pans stacked with moisture in between, not allowing for proper drying. Notified PIC. PIC unstacked items to allow for proper air drying. PIC will train employees on best practices.

Observed employees in the kitchen wearing gloves, take the gloves off, adjust hair-net, then start to put on new gloves with the intention to handle food. CA: Employee was asked to wash hands before donning gloves.511-6-1.03(5)(c) - When to Wash (P) (c) When to Wash.

1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms; P

(ii) After using the toilet room; P

(iii) After caring for or handling service animals or aquatic animals; P

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; P

(v) After handling soiled equipment or utensils; P

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P

(vii) When switching between working with raw food and working with ready-to-eat food; P

(viii) Before donning gloves to initiate a task that involves working with food; P and

(ix) After engaging in other activities that contaminate the hands. P

2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. P

Observed raw food on floor of walk-in cooler.

CA: Food product should be 6 inches off the floor.

Observed main kitchen employees actively prepping food without wearing a hair restraint. CA; PIC had employees don hair restraints.
Educated PIC on ensure employees wear appropriate hair restraints.

CA: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

COS: Employee applied hair net.

Observed multiple wiping clothes resting on prep surfaces. Wiping clothes must be stored in clean storage, dirty storage or in sanitizer buckets.