Buffalo Wild Wings Grill & Bar

Observed multiple TCS items (pico, tomato, cheese, lettuce) holding at a temperature above 41F in prep top cooler and multiple TCS items (tomatos, burgers,lettuce) in walk in cooler holding at a temp greater than 41 F. CA: time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. COS: PIC stated that food had been out for more than 4 hours, therefore PIC discarded food items.

Observed plastic food containers stacked wet and not allowing proper air drying. CA: Equipment and utensils shall be air-dried or used after adequate draining before contact with food. COS: PIC rewashed and air dried food containers.

Observed box of pretzel bites stored directly on top of and touching box of raw chicken in walk in cooler. CA:Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food, COS: PIC moved box of pretzel bites to a different location to prevent contamination.

Observed multiple TCS items (pico, guac, cheese, lettuce) holding at a temperature above 41F in prep top cooler. CA: time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. COS: PIC stated that food had been out for less than 4 hours, therefore PIC placed food on ice to rapidly cool down.

Observed employee water and soda bottles in kitchen. CA: Only drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: PIC put employee drinks in single use cup with a straw and lid.

Observed plastic food containers stacked wet and not allowing proper air drying. CA: Equipment and utensils shall be air-dried or used after adequate draining before contact with food. COS: PIC rewashed and air dried food containers.

Observed multiple TCS items (grilled onions, cheese, and shredded lettuce) holding at a temperature above 41F in main kitchen walk in cooler. CA: time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. COS: PIC stated grilled onions had been in walk in cooler greater than 4 hours, therefore discarded. PIC stated cheese and shredded lettuce were delivered an hour prior therefore placed in freezer to rapidly cool down.

Observed several employee drinks in the kitchen not in single service cups with a straw and lid. CA: PIC removed drinks.

Observer employee with watch on wrist preparing food in main kitchen area. CA: PIC had employee remove watch.

Observed multiple TCS items (tomatoes, cheese, mac&cheese, brisket) holding at a temperature above 41F on prep top cooler in main kitchen area. CA: PIC stated food items had been in prep top greater than 4 hours, therefore food items were discarded.

Observed to-go dressings holding at a temperature greater than 41F on prep top in server alley. CA: PIC stated items had been in cooler greater than 4 hours, therefore discarded.

Observed no soap at handwashing sink in main kitchen area. CA: PIC stated dispenser on wall had been broken. Store bought antibacterial soap to be placed until repaired.

Observed ice wells in dining area not cleaned at a frequency to be rendered clean to sight and touch. CA: PIC detailed ice wells.

Observer employee with watch on wrist preparing food in main kitchen area. CA: PIC had employee remove watch.

Observed sanitizer in 3-comp sink not meeting minimum requirements. CA: Sanitizer was manually added.

Observed drink glasses being stacked wet and not allowing proper air drying. CA: Glasses re-stacked for proper drying.

Observed employee backpack stored on shelf on main kitchen line, and employee purse and cup stored on to-go prep area. CA: PIC had employees moved personal items to a designated area.