Health Report #103126

Establishment Name: Buffalo Wild Wings
Report Date: 04/09/2015
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Equipment, Food-Contact Surfac Food-contact surface(s) Equipment several locations pop nozzles With accumulation of debris Observed several pop nozzles at 2 different server stations in dining room with an accumulation of mold and debris. All pop nozzles must be washed, rinsed and sanitized every 24 hours and must be clean to sight and touch. Pic corrected by washing, rinsing and sanitizing all pop nozzles at time of inspection. Violation corrected
Critical Warewashing Equipment, Determi Sanitizer test kit dishwashing area wiping cloth solution Not used Staff need to be verifying sanitizer concentration in 3 compt sink and wiping cloth buckets more often and as needed. Pic corrected by educating staff on proper sanitizer concentrations and test strip usage at time of inspection. Violation corrected
Critical Sanitizers, Criteria Sanitizer(s) three compartment sink Do not comply with law Observed facility not sanitizing pans and utensils properly as i measured sanitizer concentration in 3 compt sink at +/-1000ppm of quat. Please remember that sanitizers can become toxic at excessive levels. To correct, please mix sanitizers as per manufacturers directions (in this case 200-400ppm) and verify with test strips as needed. Pic corrected by remixing sanitizer to 300ppm of quat at time of inspection. Violation corrected
Normal Cleaning, Frequency and Restri Physical facilities/structures floors walk in freezer floor With accumulation of debris Observed the following areas in need of cleaning: *wif floor (accumulation of food debris under food shelves). *trench drain in front of ice machine (accumulation of grimy debris and stagnant water). *floor drain in front of pop syrup containers near ice machine (grimy debris collecting on sides of drain cover and inside drain). To correct, please clean all these areas now and on a more frequent schedule
Normal Equipment and Utensils, Air-Dr Clean equipment and utensil(s) pots/pans dishwashing area clean dish rack area Stored/stacked wet Observed several pans stacked and stored wet on clean dishware rack in dishwashing area (stagnant water collecting on edge of pans). Please remember that stagnant water can accumulate bacteria. To correct, please allow all pans to completely air dry before stacking or storing on shelves
Normal Equipment, Food-Contact Surfac Non-food contact surface(s) outsides of equipment Oven cooking/preparation area oven With accumulation of debris Observed interior of upright oven in cooking area with a heavy accumulation of burnt on food debris on bottom of oven. To correct, please clean now and on a more frequent schedule.
Normal Wiping Cloths, Use Limitation Wiping cloth(s) wet wiping cloth solution Stored in Less than 100-200 ppm quaternary ammonia Observed low sanitizer concentration in all wiping cloth buckets in dining room server stations (measured 0-100ppm of quat in all buckets). To correct, please mix sanitizer in all wiping cloth buckets to approved concentrations (200-400ppm of quat) as per manufacturers directions
Normal Good Repair and Proper Adjustm Equipment components doors ice machine In poor repair Observed ice machine door in poor repair (door does not shut completely). To correct, please repair ice machine as soon as possible
Normal Equipment, Utensils, Linens, a Single-service/single-use article(s) several locations Stored with food-contact portion exposed Observed all single service food containers in server station cabinets throughout dining room stored with food contact portion of container pointing up. All single service items must be stored inverted to help protect food contact portion of container from potential sources of contamination