Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation:Cleaning is needed around the outsides of equipment and around equipment door areas.
Air drying of equipment and utensils Observation:Wet nesting of plastic glasses. Corrected by instruction during this inspection.
Designated areas for employees use of designated areas by employees
Air drying of equipment and utensils Observation:Wet nesting of storage containers and glasses.Manager will remind employees to air dry items longer.
10/16/2014
Regular
Sanitization methods - hot water, chemical Sanitizer was over 400 ppm at the bar sink. Corrected.
10/29/2013
Routine
In-use utensils, between-use storage Jiggers and shakers are stored in still water. Corrected during this inspection.
Roasts held at a temperature of 130°F or above Cut tomatoes are at 45-50 today. Cut fruit at the bar was 50 today. All food and temperatures have been corrected.
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