BUFFALO WILD WINGS

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed washed equipment and utensils not properly air-dried and stored while still wet (wet stacking). 10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. COS: PIC will rearrange them so they can properly air dry.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed dirty dishware stored as clean at the storage rack by 3-compartment sink. All food shall be clean to sight and touch. CA: Ensure dishes are thoroughly cleaned to sight and touch.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed employee food stored with consumer product in WIC. PIC moved all employee items to a designated employee food only section. 511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity. 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.