- Observed a build-up of dirt and debris.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. Clean floor area behind and under equipment, hard to reach places. Dish machine area, grill line, under racks in coolers
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10/08/2015 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Observed food employee washing hands prior to donning single use gloves.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Food employee was observed reheating foods for hot holding to 165°F within two hours.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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10/08/2015 | Critical Control Point Inspection |
No violation noted during this evaluation. | 01/22/2015 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- The person in charge is Certified in Food Protection
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours.
- Observed food employee cooking foods to the required temperatures.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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01/22/2015 | Critical Control Point Inspection |
No violation noted during this evaluation. | 04/29/2014 | Critical Control Point Inspection |
No violation noted during this evaluation. | 04/29/2014 | Standard Inspection |
No violation noted during this evaluation. | 04/04/2014 | Prelicensing Inspection |
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