Buffalo Wild Wings, 11266 S State St, Sandy, UT 84070 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score | Action taken |
|---|
- Not all food employees have a current food handler card. (Proof of training for all employees must be submitted to the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: An employee did not wash hands between clean and dirty tasks. (6 penalty points)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
Corrected on site.
- Critical: Cream is being held at 51°F in the beverage cooler. (6 penalty points)
Corrected on site.
- Food equipment is not being air dried before being nested together. (1 penalty point)
Corrected on site.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
Corrected on site.
- Critical: Food containers are unclean to the sight and touch. The soda nozzle in the bar area is dirty. (6 penalty points)
Corrected on site.
2 occurences.
- Reach-in cooler handles are dirty. (1 penalty point)
- Critical: The soap dispenser is being stored in the hand sink. (3 penalty points)
Corrected on site.
|
4/20/2015 | Routine | 71 | Advise & Educate |
- Unable to document that the certified food safety manager is registered with SLCoHD. (1 penalty point)
- Critical: Employees are washing hands with cold water. (6 penalty points)
- Critical: Diced tomatoes are at 44 in the make table. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: A wash rag is in the handsink at the bar. (3 penalty points)
- The mop is not hung to air dry. (1 penalty point)
|
9/17/2014 | Routine | 80 | |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: Employees personal beverages are not separated from single service items. (3 penalty points)
Corrected on site.
- Utensils are stored in standing water. In-use utensils are stored with handles in contact with food. (1 penalty point)
Corrected on site.
2 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Reach-in cooler handles and gaskets are dirty. (1 penalty point)
Corrected on site.
- Critical: Chemicals are stored above food equipment. (6 penalty points)
Corrected on site.
|
6/13/2013 | Routine | 86 | Advise & Educate |
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