The Buffalo Spot

Inspector's notes

Observed employee use the restroom and come back into the kitchen and without washing hands in the kitchen, took a customers order and began dawning gloves to begin food preparation at the time of inspection. 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. Instructed employee to wash their hands at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no soap at the handwashing sink next to the three compartment sink at the time of inspection. 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 had no extra soap on site and manager is going to get more so all handwashing sinks are properly stocked. Corrective Action: Correct prior to reinspection on 7/2/26.

Inspector's notes

Observed no certified food manager at the time of inspection. A Certified Food Protection Manager (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 ice buildup on the walk in freezer condensation line -- service condensation line/repair. Also observed prep table with an internal temperature of 59.1*F per inspectors min/max thermometer. Employees using ice to keep TCS foods 41*F or below. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed maximum water temperatures between 65*F- 74*F at the handwashing sinks, 66*F at the three compartment sink, and 71*F at the mop sink. Hot water of: 100°F is required at all handwash sinks; 110°F at all other sinks; 120°F at mechanical warewashing units sanitizing with chemicals; and 140°F at mechanical warewashing units sanitizing with high temperature. Per PIC, boiler is not working. Correct at once. Corrective Action: Correct prior to re-inspection on 1/13/26.