Buffalo Wild Wings

Inspector's notes

Observed black-organic matter on interior panels of ice machine. Informed PIC that all food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the following time/temperature controlled for safety food items in chicken walk-in refrigerator with internal temperatures at 46*F-47*F: marinara sauce, chili, cheese sauce. Per person-in-charge (PIC), marinara sauce and chili were portioned the day prior, and cheese sauce was portioned approximately 3 hours prior. PIC discarded marinara sauce and chili and relocated cheese sauce to alternative refrigeration to cool to 41*F at time of inspection. All other TCS products in walk-in refrigerator (raw chicken, thawing mac and cheese, thawing chili) were at 41*F or below. Ambient air temperature of walk-in refrigerator was at a minimum of 47.6*F, via min/max thermometer. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed marinara sauce, cheese sauce, and chili in chicken walk-in refrigerator with internal temperatures between 46*F-47*F. Ambient air temperature of walk-in refrigerator was as a minimum of 47.6*F, via min/max thermometer. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. PIC called a technician to inspect/repair unit. Technician arrived at establishment during inspection, and unit was observed to be at 32*F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee rinse soiled dishes, then reach for sanitized dishes without washing hands in between. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed black and white slimy organic material in the soda nozzle behind the bar. Non-time/temperature controlled for safety food contact surfaces must be cleaned at a frequency and thoroughness to preclude the buildup of dirt/grime, food debris, and organic material that may contribute to an accumulation of microorganisms. The establishment must establish an adequate cleaning procedure and schedule by the next routine health inspection. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Observed black slimy dots covering the walls of the main ice machine bin where the ice is stored after it is made. Also observed black slimy material on the casing around where the ice comes of the soda machine. Non-time/temperature controlled for safety food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed water and grime at the bottom of the top loading refrigeration units behind the bar; person in charge indicated they are in the process of replacing these units. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (2ND CONSECUTIVE VIOLATION)

Inspector's notes

Observed hand sink behind the bar with a maximum internal hot water temperature of 89*F. 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. Establishment must adjust the water temperature up to at least 100*F at this sink. Corrective Action: Correct prior to re-inspection 08/23/24.

Inspector's notes

Observed black slimy dots covering the walls of the main ice machine bin where the ice is stored after it is made. Also observed black slimy material on the casing around where the ice comes of the soda machine. Non-time/temperature controlled for safety food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed water and grime at the bottom of the top loading refrigeration units behind the bar; person in charge indicated they are in the process of replacing these units. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (2ND CONSECUTIVE VIOLATION)

Core-4-602.13, C: Nonfood Contact Surfaces>>>Observed build up of glass and grime in bottom of top loading coolers behind the bar. Person in charge indicated they would have it cleaned as soon as possible. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests. A regular cleaning schedule should be established and followed to maintain the non-food contact surfaces of equipment in a clean and sanitary manner. Correct By: Correct Prior To Next Routine Inspection

Core-2-401.11, C: Eating, Drinking, or Using Tobacco>>>Observed an employee beverage without a lid or straw above the chip warmer on the cook line and multiple open cans in the kitchen. Smoking and eating in the kitchen is not allowed except for beverages in cups with lids and straws so long as the beverages are stored in a manner that does not contaminate food, food contact surfaces, and single use/single service articles; open employee food and eating/smoking in the kitchen increase the risk of contamination of hands, food, and food-contact surfaces in the kitchen. Employee removed all of the cans and uncovered cup. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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/4573/AMC-Toolbox---Handwashing.>>>Observed employee washing dirty dishes and then immediately, without washing hands, start to put away clean dishes. The employee was informed that they must wash hands between handling dirty dishes and clean dishes. The employee washed their hands and then put clean dishes away. The hands may become contaminated when the food employee engages in specific activities such as (but not limited to): changing gloves, coming back from the restroom upon entering the kitchen, between raw and ready to eat foods, after handling dirty dishes, eating/drinking/smoking, after touching hair/face, after touching service animals, when changing tasks in the kitchen, after handling cash/credit cards, and when hands/gloves have become soiled. The increased risk of contamination requires handwashing immediately before, during, or after these kinds of activities (even if gloves are worn). After discussion with the person in charge, it has been determined that the root cause of the violation was training staff, which resulted in the violation. Correct By: Corrected At Time Of Inspection

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 drink nozzles with orange organic material on the nozzle behind the bar and at the soda fountain in the dining room. Non-time/temperature controlled for safety food contact surfaces must be cleaned at a frequency and thoroughness to preclude the build up of dirt/grime, food debris, and organic material that may contribute to an accumulation of microorganisms. The establishment must establish an adequate cleaning procedure and schedule by the next routine health inspection. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-7-201.11, P: Separation-Storage>>>Observed a spray bottle of sanitizer stored directly above the refrigerated prep unit on the cook line; employee moved the bottle so it was below any food or food contact surfaces. Also observed a spray bottle of sanitizer stored directly above condiment bottles in the expo area; the spray bottle was moved the bottom shelf. Food, food contact surfaces, and single use/single service articles must be stored away from or above chemicals to prevent contamination of these items from potential chemical spillage. After discussion with the person in charge, it has been determined that the root cause of the violation was training staff, which resulted in the violation. Priority Foundation-7-102.11, Pf: Common Name-Working Containers>>>Observed 3 spray bottles without labels indicating what was in them. The person in charge had all of the containers either labelled or the contents discarded. Working containers used for storing poisonous/toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material to help prevent the dangerous misuse of the contents. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage>>>Observed in use utensils in the bar stored in water with an internal temperature of 66*F. In-use utensils, used on a continuous or intermittent basis during preparation or dispensing, must be cleaned and sanitized on a schedule that precludes the growth of pathogens that may have been introduced onto utensil surfaces (in-use utensils that come in contact with time/temperature controlled for safety foods must be cleaned every 4 hours and those that come in contact with non-time/temperature controlled for safety foods must be cleaned every 24 hrs.) In-use utensils may be safely stored in hot water maintained at 135*F or above during intermittent use because microbial growth is controlled at such temperatures. In-use utensils must not be stored in non-flowing water under 135*F because microorganisms may grow in the water. The employee working the bar indicated they would drain the water from the in-use utensil container and clean the utensils at the appropriate frequency. Correct By: Corrected At Time Of Inspection

Core-4-602.13, C: Nonfood Contact Surfaces>>>Observed the inside of the top loading beer coolers with pools of water and grime on the rack. Also observed a build up of ice on the bottom of the reach in freezer across from the chicken walk-in. Non-food contact surfaces must be cleaned at a frequency and thoroughness to preclude the build up of dirt/grime, ice, food debris, and organic material that may contribute to an accumulation of microorganisms. The establishment must establish an adequate cleaning procedure and schedule by the next routine health inspection. Also observed a build up of ice on the condenser of the walk-in freezer. The establishment must take the necessary steps to remove the ice from the condenser and ensure ice build up does not return because it may break the unit. Ensure there is no ice build up on the back of the unit by the next routine inspection and ensure ice is removed at a frequency that ensures it doesn't build up again. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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 equipment and utensils in sanitizer compartment of sink submersed in sink and surface sanitizer; sink and surface sanitizer had observed concentration of 170 ppm DDBSA and 452 ppm lactic acid; per the manufacturers specification the approved active range of DDBSA is 272 – 700 ppm; the approved active range of lactic acid is 704 - 1875 ppm. The basin was drained and filled with new sink and surface sanitizer with a concentration of 272 ppm DDSBA and 704 lactic acid. Establishment must test sanitizer often enough to ensure it is in the approved ranges set by CFR or by manufacturer specifications for food contact surfaces; this ensures it is in a high enough concentration to be an affective sanitizer but not so high as to leave toxic residues. Correct By: 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 the following time/temperature controlled for safety foods with internal temperatures between 44*F - 49*F in the refrigerated prep unit on the far southwest end of the kitchen: vegetarian patties, pulled chicken, shredded cabbage, and brisket. The measured ambient temperature of the unit using a min/max thermometer was 42.4*F; other time/temperature controlled for safety foods were observed at 41*F and below. Person in charge indicated these foods had been in the unit for 3.5 hours since last temperature check when they had internal temperatures ~39*F. Person in charge moved these foods to the walk-in to cool down and inspector observed them 15 minutes later with internal temperatures of at least 41*F for the pulled chicken, shredded cabbage, and brisket; the vegetarian patties had an internal temperature of 45*F; due to the last temperature check being 4 hours before the inspection and the vegetarian patties not cooling down to 41*F the person in charge willing discarded of the vegetarian patties. Person in charge indicated the unit is currently waiting on parts to repair the unit; inspector suggested they do additional temperature checks while the unit is still under repair. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less. Maintaining temperatures below 41*F and above 135*F limits growth of harmful bacteria and the production of toxins. Correct By: Corrected At Time Of Inspection