Buffalo Bar

Hands clean and properly washed — Inspector Note: Observed employee drop item on floor pick it up and fail to wash hands CA: Immediately instructed employee to wash hands and change gloves

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed failure to post most current health inspection report CA: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Proper cooking time and temperatures — Inspector Note: Observed partial cooked wings without written procedure CA: Non-Continuous Cooking of Raw Animal Foods. Raw animal foods that are cooked using a non-continuous cooking process shall be: 1. Subject to an initial heating process that is no longer than sixty minutes in duration; P 2. Immediately after initial heating, cooled according to the time and temperature parameters as specified in subsection (6)(d) of this Rule for cooked time/temperature control for safety food; P 3. After cooling, held frozen or cold, as specified for time/temperature control for safety food as specified in subsection (6)(f) of this Rule;P 4. Prior to sale or service, cooked using a process that heats all parts of the food to a temperature for a time as specified under subsection (5)(a)1-3 of this Rule; P 5. Cooled according to the time and temperature parameters specified for cooked time/temperature control for safety food as specified in 2 of this subsection if not either hot held as specified in subsection (6)(f) of this Rule, served immediately, or held using time as a public health control as specified in subsection (6)(i) of this Rule after complete cooking; P and 6. Prepared and stored according to written procedures that: (i) Have obtained prior approval from the Health Authority; Pf (ii) Are maintained in the food service establishment and are available to the Health Authority upon request; Pf (iii) Describe how the requirements specified in paragraphs 1 through 5 of this subsection are to be monitored and documented by the permit holder and the corrective actions to be taken if the requirements are not met; Pf (iv) Describe how the foods, after initial heating, but prior to complete cooking, are to be marked or otherwise identified as foods that must be cooked as specified in paragraph 4 of this subsection prior to being offered for sale or service; Pf and (v) Describe how the foods, after initial heating but prior to cooking as specified in paragraph 4 of this subsection, are to be separated from ready-to-eat foods as specified in subsection (4)(c)1 of this Rule. Pf

Personal cleanliness — Inspector Note: Observed employee preparing food without wearing hair restraint CA: PIC immediately had employee wear cap to avoid contamination.

Wiping cloths: properly used and stored — Inspector Note: Observed wet wiping cloth on prep top table CA: PIC immediately placed towel with dirty linen

Nonfood-contact surfaces clean — Inspector Note: Observed food debris in RIF CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Food separated and protected — Inspector Note: Observed prep cook handle raw chicken and then handle other vegetables without washing hands or changing gloves CA: Food shall be protected from cross contamination by: Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; P (iii) Cleaning and sanitizing equipment and utensils;

Food separated and protected — Inspector Note: Observed shelled eggs stored directly above RTE food broccoli in lowboy CA: PIC immediately rearranged foods to proper stacking order

Proper cold holding temperatures — Inspector Note: Observed shelled sitting on charbroiler at temperature 62F CA: PIC immediately placed onto shelled eggs to bring to 41F

Proper cold holding temperatures — Inspector Note: Observed the following items > 41F in prep top cooler Beef 47F, shrimp 48F, chicken 49F CA: PIC immediately placed items on ice to bring to 41F or lower