Buffalo Wild Wings

Contact Information

216 James L. Hart Parkway
Ypsilanti, MI 48198

Health Report - 08/12/2014 (1 critical incident(s))

(Critical) Observed interior fcs of self serve iced tea container in dining room (next to pop machine) with an accumulation of sticky debris. Need to wash, rinse and sanitize all fcs of this equipment every 24 hours and it must be clean to sight and touch. Pic corrected by washing, rinsing and sanitizing all food contact surfaces of iced tea container at time of inspection. Violation corrected

Health Report - 02/10/2014 (1 critical incident(s))

(Critical) Observed no paper towels at handsink at end of cooking/prep line. (dispenser empty). All handsinks must be supplied with soap and paper towels at all times for proper employee handwashing. Pic corrected by refilling paper towel dispenser at time of inspection. Violation corrected.

Health Report - 08/26/2013 (4 critical incident(s))

(Critical) Observed cracked food contact surfaces of plastic lids and pans on clean dishware shelf and in wic. All fcs must be smooth and cleanable at all times. To correct, need to discard any cracked or damaged pans as needed. Pic corrected by discarding all cracked pans and lids at time of inspection. Violation corrected.

(Critical) Staff not verifying sanitizer concentrations in bar dishmachine and 3 compt sink area with test strips as needed. Some staff not clear on proper sanitizer concentrations. To correct, need to educate all bar staff and dishwashers on proper warewashing operations as soon as possible. Corrected by educating staff on correct 3 compt sink setup, proper sanitizer concentrations and test strip usage. Violation corrected.

(Critical) Observed several pans, lids and utensils stored in bins on bottom shelf of clean dishware rack on end of cooking line that have a heavy accumulation of stagnant and grimy water and/or hair and debris. Fcs of pans and utensils in these bins were observed not clean. All clean pans and utensils must be washed, rinsed and sanitized after use and must be clean to sight and touch. Pic corrected by sending all pans, lids, utensils, and bins through dishmachine at time of inspection. Violation corrected

(Critical) Observed facility not sanitizing dishware and glasses correctly in bar area as i measured 0 ppm of chlorine in automatic dishmachine and 3 compt sink (both in bar area). To correct, need to be sanitizing as per manufacturers directions (50-100ppm) at all times and verify sanitizer concentration with proper test strips as needed. Pic corrected by priming dishmachine and remixing 3 compt sink at time of inspection. Rechecked both, dishmachine and 3 compt sink now have 100ppm of chlorine. Violation corrected

Observed the following areas in need of cleaning: *several drawer coolers (hinges, back of drawers) on prep lines (accumulation of food debris). *vent shield on nu-vu upright oven in prep/cook area (soiled with a heavy grease buildup). *ventilation covers on ceilings of both public restrooms (heavy accumulation of dust and debris). *shelves and cabinets in side bar salt and pepper station (heavy accumulation of food debris). To correct, please clean all these areas now and on a more frequent schedule

Observed the following areas in need of cleaning: *floors under oven and prep top coolers on end of cooking line (accumulation of grease and/or food debris). *floors under and next to dishmachine in bar area (accumulation of debris/broken glasses). *wif floor (accumulation of food debris and wif needs organized cannot get to back of wif--dunnage racks block access). *floor drain next to ice machine on end of cooking line(soiled with a heavy accumulation of mold and debris). *floor drains in dishwashing and server area next to bar (heavy accumulation of mold and food debris). To correct, please clean all these areas now and on a more frequent schedule.

Observed uncovered ice cream container on shelf in wif. All food must be protected from sources of possible contamination at all times. To correct, please cover ice cream with lid as soon as possible

Observed staff using a screwdriver to open nu-vu oven in prep area (door handle is broken). To correct, please repair/replace oven door handle as soon as possible so all surfaces are smooth and cleanable.

Health Report - 08/05/2013 (0 critical incident(s))

Observed several pans on clean dishware shelf stacked and stored wet. Please remember that stagnant water can accumulate bacteria. To correct, please completely air dry all pans and utensils before stacking or storing on shelf

Observed all 3 light bulbs in cooking area ventilation hood above fryers burned out. To correct, please replace all missing/burned out bulbs as soon as possible.

Observed ice cream scoop stored in a pan of room temperature stagnant water on counter in ice cream serving area. Cannot store ice cream scoops in stagnant water as stagnant water can accumulate bacteria. To correct, need to install a dipper well with flowing water

Observed interior door gasket on upright freezer on end of cooking line in poor repair (broken and hanging). To correct, please repair or replace broken gasket as soon as possible

Health Report - 02/25/2013 (0 critical incident(s))

This incident (3993) does not have any more information on it

Health Report - 02/11/2013 (0 critical incident(s))

This incident (3994) does not have any more information on it

This incident (35705) does not have any more information on it

Health Report - 08/13/2012 (0 critical incident(s))

Observed several plastic pans on clean dishware shelf with a heavy accumulation of water on edges of pan (pans were stacked wet). Please remember that stagnant water can accumulate bacteria. To correct, please completely air dry all pans and utensils before stacking/storing on clean dishware shelf

Health Report - 08/06/2012 (2 critical incident(s))

(Critical) Observed 3 plastic insert pans on clean dishware rack in dishwashing area with heavy cracks and chipped in several places. All food contact surfaces must be smooth and cleanable at all times and protected from possible sources of contamination. To correct, please discard all utensils and pans that are damaged and/or in poor repair. Pic corrected by discarding all damaged pans at time of inspection. Critical corrected

(Critical) Observed facility not properly sanitizing utensils and glassware in bar area. 3 compt sink improperly setup (rinse/sanitize compartments switched) and staff are rinsing off sanitizer as last step of warewashing operation. Please cease this practice. All glassware and utensils must be washed, rinsed and sanitized after use. To correct, please retrain staff in proper warewashing operations as needed. Pic corrected by educating staff on proper warewashing/ sanitizing procedures at time of inspection. Pic will also ensure other bartenders in restaurant are trained in proper setup as well. Critical corrected

Observed sides and surfaces under drawer coolers in prep area with an accumulation of food debris. To correct, please clean now and on a more frequent schedule

Observed del-field upright freezer handle in prep area repaired with duct tape. Duct tape is not an approved surface in a kitchen as it is not smooth and cleanable and can accumulate bacteria. To correct, please replace handle as soon as possible

Observed interior and exterior surfaces of dishmachine with a heavy accumulation of scale and debris. To correct, please clean now and on a more frequent schedule. , observed interior surfaces (door seals/door area) of dishmachine in bar area with an accumulation of mold and debris. To correct, please clean now and on a more frequent schedule.

Observed the following areas in need of cleaning: *wif floor (accumulation of food debris), *walls and floor drain in dishmachine/3-compt sink area (soiled with mold and debris), *floor drain in pop station area near bar (soiled with mold and debris). To correct, please clean all these areas now and on a more frequent schedule

Observed clean lids stored in a bin on clean dishware rack that has an accumulation of stagnant water and debris. All clean pans and utensils must be stored in a clean, dry area and not exposed to potential sources of contamination. To correct, please clean lid bin now and on a more frequent schedule. Pic corrected by sending all lids and lid bin through dishmachine at time of inspection.

Health Report - 02/23/2012 (1 critical incident(s))

(Critical) Observed pan of shredded cheese on prep counter in deep fryer area with an internal food temp of 50-57f and has been on counter for over 2 hours per staff. Cannot store phf at room temperature. All phf must be held at 41f or below at all times. To correct, need to keep cheese in wic or in prep unit coolers at all times. Pic corrected by discarding cheese at time of inspection. Critical corrected

Observed door handle on upright del-field upright freezer in prep area cracked/broken creating a sharp edge. To correct, please repair or replace broken door handle as soon as possible

Observed both sliding doors on trash dumpster left open. All dumpster lids and doors must be closed after use to prevent entry of unwanted pests, insects and birds

Observed salt/pepper cabinets in side bar area with an accumulation of food debris. To correct, please clean now and on a more frequent schedule

Observed trash dumpster area with an accumulation of food debris and cigarette butts. Need to clean now and on a more frequent schedule

Observed ventilation covers on ceilings in both mens and ladies restrooms soiled with dust and debris. To correct, need to clean now and on a more frequent schedule

Observed interior of ovens in cooking area (near prep unit cooler) with an accumulation of food debris. To correct, please clean now and on a more frequent schedule

Observed wif floor and floors under equipment on cooking and prep lines with an accumulation of debris. To correct, please clean now and on a more frequent schedule. , observed floor drain in pop machine area (near bar) with an accumulation of mold and debris. To correct, please clean now and on a more frequent schedule

Health Report - 02/06/2012 (1 critical incident(s))

(Critical) Observed dishmachine in dishwashing area not sanitizing properly as i measured chlorine concentration below 25ppm. All dishmachines must be sanitizing as per manufacturers directions (in this case 50-100ppm). Pic corrected by priming dishmachine at time of inspection. Retested several times. . . Dishmachine now sanitizing at 75-100ppm. Critical corrected.

Observed employees using and storing plastic bowls in several spice containers throughout prep area. Bowls are not approved dispensing utensils as they are a potential source of contamination (from employee hands). To correct, please obtain proper scooping utensils for all spices/seasonings as soon as possible

Staff need to be verifying dishmachine and wiping cloth buckets with proper test strips more often to ensure adequate sanitizer concentration

Observed both wiping cloth buckets in bar area with 0 ppm of quat. All wiping cloth buckets need to be mixed as per manufacturers directions (200ppm) and verified with proper test strips as needed

Observed several unlabeled containers of spices/seasonings on prep line. Once removed from original packaging, all foods must be labeled with common name for proper identification

Observed ventilation cover on ceiling in mens restroom with a heavy accumulation of dust and debris. To correct, please clean now and on a more frequent schedule

Observed interior door gasket on dressing ric in prep area severely damaged/split causing a poor seal. To correct, please replace damaged gasket as soon as possible

Observed lost and found coats and umbrellas stored on top and shoved into open box of kids menus/crayons under front counter. All employee or customer coats and personal belongings must be stored in an area of kitchen which cannot potentially contaminate any food or single service items. Pic corrected by relocating coats and umbrellas at time of inspection

Health Report - 08/18/2011 (2 critical incident(s))

(Critical) Observed several spray bottles in mop sink area with a concentration of 600+ppm of quat (manufacturers directions calls for 200 ppm for sanitizing food contact surfaces). Automatic chemical dispenser is not functioning correctly. Sanitizers can become toxic at excessive levels. Pic called for repair at time of inspection. Pic corrected by dumping out all spray bottles with excessive quat. Repair completed before end of inspection. Dispenser now has a concentration of 200ppm. Critical corrected. Please continue to monitor sanitizer concentration as needed

(Critical) Observed chemical spray bottles stored next to and above food and single service items on dry storage shelf in kitchen. All chemicals/toxics must be stored below and away from food, utensils and single service items at all times to prevent possible contamination. Pic corrected by relocating chemicals to chemical storage area at time of inspection. Critical corrected.

Observed prep cart stored in front of handsink on far end of cooking line (near raw chicken wic). Also observed food debris in bottom of handsink (being used as dump sink). All handsinks must be easily accessible at all times for proper employee handwashing. Do not store items in front of handsink and do not use handsinks as dump or culinary sinks

Observed containers of salt and pepper in plastic bins in cabinet in side bar area with no lids. All food must be stored in a protected manner at all times. To correct, please cover food containers as soon as possible

Observed an accumulation of cigarette butts on ground next to dumpster on outside of building. To correct, please clean this area now and on a more frequent schedule

Observed cans of mandarin oranges stored under leaking copper water line on top shelf of wic. Tops of cans were covered with clear water, but had no signs of rust. All food must be stored in a clean, dry location and protected from sources of contamination. To correct, please relocate all orange cans to another shelf in wic and wrap copper line as soon as possible to prevent leakage

Observed ventilation covers on ceilings of all restrooms in facility (mens, ladies, employee) soiled with a heavy accumulation of dust and debris. To correct, please clean now and on a more frequent schedule

Observed clean utensils and lids stored in bins on clean dishware rack in dishwashing area that have an accumulation of debris. To correct, please clean all utensil and lid bins now and on a more frequent schedule

Observed exterior and interior surfaces of cabinet in side bar area with a heavy accumulation of spilled salt, pepper and debris. To correct, please clean now and on a more frequent schedule

Observed the following areas in need of cleaning: walls above 3 compt sink (mold and debris on wall behind soap and sanitizer bottles), floor drains under 3 compt sink and ice machine (mold and debris), wif floor (debris), and the bottom shelf/floor area of upright beer bottle cooler in bar area (sticky debris). To correct, please clean all these areas now and on a more frequent schedule

Observed no quat test strips in facility to measure sanitizer concentration in 3 compt and mop sink areas. To correct, please obtain as soon as possible

Health Report - 08/15/2011 (0 critical incident(s))

Observed ventilation filters above char-grill in cooking area with an accumulation of grease and debris. To correct, please clean now and on a more frequent schedule

Observed no employee handwashing signs at handsinks in both restrooms. To correct, please provide as soon as possible

Health Report - 02/14/2011 (1 critical incident(s))

(Critical) The machine do not dispense fifty parts per million (ppm) chlorine sanitizer as designed. The dish machine must be primed before use. Proper sanitation after washing and rinsing are critical in killing harmful bacteria on washed items. Staff must be educated on the operation of the dish machine. They must also have chlorine test strips available in the area, to check the chlorine sanitizer level being dispensed by the dish machine. Corrected at the time of inspection. The machine was primed as directed above and is now providing (50) ppm chlorine sanitizer.

Place the thermometer in the refrigerator, in a location that can be easily seen.

This incident (4033) does not have any more information on it

Health Report - 02/09/2011 (0 critical incident(s))

This incident (4037) does not have any more information on it

As discussed, the condensate drain line needs to be re-wrapped, to prevent drips onto the food store below.

The chlorine test strips are stored in the office. As discussed, they must be located near the dish machine so that they are accessible for testing the sanitizer level.

As discussed, do not place objects in the sink. Frequent hand washing is critical in preventing the spread of harmful organisms. Therefore, keep hand sinks accessible at all times.

Provide quat. Test strips for use in checking sanitizer levels at the three compartment sink.

The restaurant is out of paper towels at the time of inspection. It is critical to facilitate frequent hand washing that every hand sink is always supplied with hot water, soap and disposable paper towels. The towel order is to be in tomorrow

Health Report - 07/26/2010 (0 critical incident(s))

I observed an excessive amount of "to go" containers stored uncovered, single service items must be stored covered to protect them from contamination. As discussed, limit the amount of these items to no more than one days use.

Every sink must be accessible at all times. Frequent hand washing is critical in preventing the spread of harmful bacteria to food, work surfaces and utensils.

The container was labeled at the time of inspection.

The storage cabinet was cleaned at the time of inspection

Health Report - 07/22/2010 (1 critical incident(s))

(Critical) I found that dishwashing chemicals are stored with sugar and spices on the same shelf, in the toxic storage area. As we discussed, never store chemicals, degreasers and sanitizers with food items, dishes, utensils and single service items. This is strictly prohibited. Management is responsible for frequently inspecting the restaurant, and ensuring safe storage of hazardous materials. Corrected at the time of inspection. The dishwashing chemicals have been relocated as directed above.

The soap dispenser at the bar is missing. Provide soap at all times, for frequent hand washing.

This incident (4050) does not have any more information on it

The condensate drain line needs to be re-wrapped. The covering materials has deteriorated.

I found that clean utensils are stored in a large container, that needs cleaning. Clean utensils, silverware and similar items must be stored in a clean, dry location that is free from sources of contamination.