- Basic - Bulk Sauce containers above prep table on cook line not covered. **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cook line make tables 2 hours: Chicken 46°F, cut leafy greens 47°F, hummus 45°F, chicken 46°F, cut tomato 45°F, advised to bring to 41°F or less in two additional hours. Some items may be ambient cooling, but not all. Advised to keep tops closed and ice food.
- Intermediate - Reach-in cooler with refrigerated drawers not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Cook line make tables 2 hours: Chicken 46°F, cut leafy greens 47°F, hummus 45°F, chicken 46°F, cut tomato 45°F, advised to bring to 41°F or less in two additional hours. Some items may be ambient cooling, but not all. Advised to keep tops closed and ice food.
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07/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Food stored in holding unit not covered. Celery and carrots at wait station uncovered. **Corrected On-Site**
- Basic - Sanitizing solution not maintained clean. Food debris. **Corrected On-Site**
- Basic - Spray bottle containing a food product not labeled. Butter.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm chlorine. Flow of Sanitizer stops in tube just before dispensing.
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3/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Old food stuck to clean dishware/utensils. **Corrected On-Site**
- Basic - Old labels stuck to clean containers. **Corrected On-Site**
- Basic - Spray bottle containing a food product (water for prep) not labeled.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Pepperoni in RIC marked 09/02. Disposed of by manager. **Corrected On-Site**
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10/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Old labels stuck to food containers after cleaning.
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5/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/27/2012 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink near walk in meat cooler with inoperable paper towel dispenser. Paper towel unable to be used. Corrected On Site.
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - No original proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Establishment provides copies of SafeStaff book from Buffalo Wild Wings internal website. Certificates are copies and are scanned completed into corporate system.
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9/27/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. [cookline] Corrected On Site.
- Critical - No original card proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Copies provided.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 300ppm quaternary ammonium in wiping cloth bucket. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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5/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions-bar next to three compartment sink and handwash station next to patio door entrance.
- Critical - No handwashing sign provided at a handsink used by food employees-dishwash area.
- Observed ice scoop with handle in contact with ice-ice cream scoop Corrected On Site.
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1/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing signs provided at a handsinks used by food employees in kitchen , bar and employee restrooms.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
- Observed two Waste lines missing at soda gun holsters at bar area
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10/21/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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