Buffalo Wild Wings GO

Nonfood-contact surfaces clean — Inspector Note: Observed food debris at the bottom of the prep top cooler, undercounter freezer and reach in cooler. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. COS: Person in charge began to remove food residue from the undercounter freezer.

Management knowledge, responsibilities, reporting — Inspector Note: Unable to verify food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. CA: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf

Adequate handwashing facilities supplied & accessible — Inspector Note: Upon arrival, observed ice cubes in the handwashing sink. CA:A handwashing facility may not be used for purposes other than handwashing. COS: Ice cubes were washed away by running water.

Proper cold holding temperatures — Inspector Note: Observed TCS foods cold holding above 41F in prep top cooler #2. See temp log(*). COS: TCS food items were voluntarily discarded.CA: 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 (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Time as a public health control: procedures and records — Inspector Note: Upon arrival, observed cooked chicken not time marked for TPHC. CA:Advised food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. COS: PIC turned on timer.

Nonfood-contact surfaces clean — Inspector Note: Observed food debris at the bottom of the prep top cooler and reach in coooler. CA Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Adequate handwashing facilities supplied & accessible — Inspector Note: Upon arrival, observed no paper towels in the paper towel dispenser of the hand sink.COS: manager replaced paper towel roll. CAEach handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf