The Buffalo Spot

Inspector's notes

There was no Certified Food Protection Manager (CFPM) on duty at time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed an employee drink in the food prep/kitchen area without a lid. Discussed with person in charge (PIC) that drinks need to have a lid and straw and kept in a designated area away from food prep areas to reduce risk of contamination to both the employee and the public. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection. Employee drink stored on prep table, employee lunch box stored on produce in the walk-in. Employee moved items to proper storage.

Inspector's notes

Corrective Action: Corrected at time of inspection. Employee came into the kitchen from the restroom and put on gloves to handle food without washing hands. Had employee wash hands.

Inspector's notes

Corrective Action: Corrected at time of inspection. Spray bottle containing purple liquid stored at the 3 comp sink unlabeled. Employee identified liquid and labeled bottle.

Inspector's notes

Observed an employee double glove with two tight-fitting vinyl gloves in order to place raw chicken in the fryer and then removed the outer glove by inserting an index finger between the two gloves at the wrist area and prying away the outer glove. Discussed that if double gloving that the outer glove must be able to come free unassisted (i.e. by shaking off). Discussed that the inner glove should be tight fitting and the outer glove should be loose. Advised PIC to utilize the nitrile gloves as the inner glove instead of vinyl since nitrile is less "sticky." Observed an employee on their personal phone while wearing gloves that changed gloved without a hand wash. Also observed an employee drink from an open container before donning gloves and opening prep coolers. 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. Hands must be washed between glove changes 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 various plastic squeeze bottles the PIC stated were for hot sauces heavily stained and with an oily residue on the inside and outside. Advised PIC that food contact surfaces should be replaced once they become discolored and unable to be cleaned. Advised PIC the working surface (outside) should be clean to the sight and touch. All food-contact surfaces must be cleaned to sight and touch. PIC moved the squeeze bottles to the 3 compartment sink to be thoroughly washed, rinsed and sanitized. Observed a buildup of food debris on the inside of the soda nozzles in the dining area. PIC stated the nozzles are soaked in sanitizer overnight. Advised PIC to wash, rinse and sanitize with scrubbing at a regular frequency to prevent buildup. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a stock pot full of soapy water and dirty wiping cloths stored on top of the ice machine. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-7-202.12, P: Conditions of Use ------ On the dirty side drain board of the 3 comp sink, observed an unlabeled spray bottle of a yellow liquid the manager stated was pure bleach observed above 200ppm (flashed) when measured with a chemical test strip. PIC stated the bottle had recently been changed and a label was intended to be added. Discussed that chlorine sanitizer levels should be maintained between 50-100ppm for effective and safe sanitization. Advised manager that levels above 200ppm may be toxic. The manager emptied the bottle and refilled with fresh water until a concentration of 100ppm was measured with a test strip. Correct By: Corrected At Time Of Inspection