Buffalo Wild Wings

Inspector's notes

Observed shredded chicken in the rear prep table top at 51-54°F throughout the container. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Per employee, chicken had been prepared that morning. Date mark sticker on the container stated "Tuesday". Prep table unit was found to have a weaker cooling function on the lefthand side of the unit. PIC disposed of the chicken at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no paper towels at the handwashing sink at the bar or server drink station. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed interior of ice machine with buildup of organic matter. Notified manager, and instructed to have ice machine cleaned. Ensure ice machine is cleaned at a frequency that prevents accumulation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed hose with spray nozzle attached downstream of an atmospheric vacuum breaker at the time of inspection. Shut-offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers. PIC removed shut-off downstream from atmospheric vacuum breaker at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed concentration of chlorine sanitizer at the in use dishwasher in the bar area test at 0ppm on the food contact surface with chlorine test strips after cycle. Chlorine sanitizer concentrations on the food contact surface shall be between 50ppm-100ppm. PIC was instructed to relocate all food-contact surfaces previously washed in dishwasher to warewashing area to be sanitized at the time of inspection. After discussion with the person in charge, it has been determined that the root cause of the violation was training staff verification breakdown, which resulted in the violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed leaking pipe under the handwash sink by the boneless wing freezer drawer. Must repair all plumbing to a state of good repair prior to next routine inspection. Consecutive repeat violation: 2nd. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no paper towels at hand washing sink in bar area. Notified manager, and paper towels were provided at time of inspection. Ensure all hand sinks are stocked with soap and paper towels at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed interior of ice machine with buildup of organic debris. Notified manager, and instructed to have ice machine cleaned. Ensure ice machine is cleaned at a frequency that prevents accumulation. Corrective Action: Correct prior to next routine inspection. PRIORITY VIOLATION-4-703.11 - Priority: Hot Water and Chemical-Methods; Sanitizing Food Contact Surfaces. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: Observed in-use high temp dishwasher reading at 152-156*F for final rinse temperature, after several cycles were ran. Per manager, machine has been having issues and service call was made at time of inspection. Establishment set up 3 compartment sink to use at time of inspection until dish machine is repaired .When food-contact surfaces are being sanitized with hot water in a dish machine, the surface temperature must reach at least 160°F as measured by an irreversible registering temperature measuring device to destroy pathogens that may remain on such surfaces after cleaning. After discussion with the person in charge, it has been determined that the root cause of the violation was training staff (verification breakdown), which resulted in the violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pipe below hand sink at bar area disconnected, and water turned off to sink at start of inspection. Manager was able to reconnect pipe and restore hot and cold water during inspection - reviewed proper plumbing and connections - ensure hand sink is kept in good condition at all times, with proper connections and hot/cold water kept on at all times. Manager also called for service. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Observed cut tomatoes on prep line reach in unit next to the grill at 46 degree F. Per PIC tomatoes have been in the prep table since yesterday. TCS foods must maintain a temperature of 41 degrees or below to avoid contamination. Tomatoes were embargoed and PIC threw the tomatoes away. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces.>>> Observed a variety of slicers and a dicer stored under a prep table as clean ready to be used, upon further inspection and break down of the equipment there was still food debris on the there. Equipment food contact surfaces and utensils shall be clean to sight and touch. Manager moved items to be cleaned at the 3-comp sink, reviewed different cleaning tools for these types of equipment. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained>>>Observed a heavily calcified faucet at the hand sink behind the bar, causing low water pressure. Please remove/replace the faucet. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions>>> Observed some cleaning agent had spilled on the floor under the shelf of cleaning solutions in the room behind the bar. Also observed straws and debris under the equipment in the bar. Please clean floors more frequently to remove debris. Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods>>>Observed holes in the walls at the dish machine area in the kitchen, also observed some waste drain pipes with no escutcheon covers/plates please seal these holes in the wall. Observed missing tile baseboards behind the soda machine by the bar, behind the bar also observed broken floor tiles. Manager states a work order had been placed already. Please these areas repaired by next routine inspection. Correct By: Correct Prior To Next Routine Inspection