Buffalo Wild Wings Grill & Bar #332

Observed several Time/Temperature Control for Safety (TCS) foods inside the prep cooler (lower section) above 41F. The ambient air temperature inside the unit at 46F. Possibly, the unit doors were left open rather than completely closed after use. All cold-hold TCS foods must be 41F or below. Corrected on Site (COS): Food items discarded. Please have the unit serviced/repaired by a reputable company.

Observed the hot water at the two sinks in the men's restroom reaching to 75F and observed the hot water at one of the hand sinks in the women's restroom reaching to 75F. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. Have the hot water temperature at the hand sinks adjusted to the correct temperature.

Observed TCS items (beer cheese and chili) in the prep top cooler holding above 41F. PIC states they had some issues with the unit in previous week. The food items were inside the unit since 11:00am today. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F. COS: The food items were moved to the walk in cooler.

Observed 25 parts per million of sanitizer dispensing from the dish machine in the bar area. Also, a work order was placed for the dish machine to be repaired. The part was delivered, the facility is just waiting for the repair to be performed. PIC states the facility has been using the 3 compartment sink to wash, rinse, and sanitize the dishes. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed on the unit's data plate: 50 parts per million (ppm). Have the unit serviced with the correct sanitizer, utilize three compartment sink to wash, rinse and sanitize utensils.

Observed several plastic food grade containers wet stacked on storage shelf. After cleaning and sanitizing, equipment and utensils: Shall be air-dried or used after adequate draining before contact with food. Person in charge removed containers in order to be re-washed, rinsed and sanitized.

Observed queso insdie the steam table with a temperature of 94F. Temperature of the water in the steam table was 104F. Employee removed queso to be reheated and temperature knob was adjusted.Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F or above. Employee removed queso in order to be reheated.

Observed numerous plastic food grade containers wet stacked on storage shelf. After cleaning and sanitizing, equipment and utensils: Shall be air-dried or used after adequate draining before contact with food. Person in charge removed containers in order to be re-washed, rinsed and sanitized.

Observed the side door of the dumpster open. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered: With tight-fitting lids or doors if kept outside the food service establishment. COS: Person in charge closed the dumpster door.

Observed 0 parts per million of sanitizer dispensing from the dish washing machine in the bar area. Upon further review, the unit had the incorrect chemical in use. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed on the unit's data plate: 50 parts per million (ppm). Have the unit serviced with the correct sanitizer, utilize three compartment sink to wash, rinse and sanitize utensils.

Observed numerous unlabeled chemical bottles that contain unknown substances in the main kitchen and bar area. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Employee removed the bottles in order to be properly labeled.