BUFFALO WILD WINGS, 8020 US 31, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: BUFFALO WILD WINGS
Type: Restaurant
Address: 8020 US 31, Indianapolis, IN 46227
County: Marion
License #: 104464
Smoking: Smoke Free
Total inspections: 16
Last inspection: 03/08/2011

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Inspection findings

Inspection Date

Type

  • Toxic use (corrected)
    Poisonous and/or toxic materials used improperly.
    Correction: Follow labels and guidelines for all poisonous and toxic materials.
    Comments: Hot shot pest strips were present in the bar. Use only pesticides that are allowed in a restaurant.
    Location: Bar
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: No sanitizer was detected at the final rinse of the bar dish machine. Provide at 50 ppm chlorine. Do not use until repaired.
    Location: Bar
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: There is an open drink on the shelf over the prep cooler (by the microwave) and on & a table in the back of kitchen.. Provide lids & straws. Do not store drinks on or over prep areas.
    Location: Kitchen
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: 1) The was a gnat in a bottle of alcohol. Discard.2) There was a molded lemon/orange in the walk in cooler (by the bar). Discard.
    Location: Bar
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: 1) The was a gnat in a bottle of alcohol. Discard.2) There was a molded lemon/orange in the walk in cooler (by the bar). Discard.
    Location: Walk-in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: The knife in the holder is soiled.
    Location: Kitchen
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: There was ice & a straw in the back hand sink. Do not use hand sinks as a dump sink.
    Location: Kitchen (back)
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Repair the damaged wall along the baseboards in the walk in cooler.
    Location: Walk-in cooler
  • Wash temperature (corrected)
    Dishmachine wash temperature too low.
    Correction: Provide a wash solution temperature in accordance with data plate specifications.
    Comments: Provide a minimum wash temperature of 120 F.
    Location: Bar
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: There are cases of food on the floor in the walk in cooler.
    Location: Walk-in cooler
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen (back)
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: There is a light shield missing in the kitchen.
    Location: Kitchen
03/08/2011Recheck
  • Toxic use (corrected on site)
    Poisonous and/or toxic materials used improperly.
    Correction: Follow labels and guidelines for all poisonous and toxic materials.
    Comments: Hot shot pest strips were present in the bar. Use only pesticides that are allowed in a restaurant.
    Location: Bar
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: No sanitizer was detected at the final rinse of the bar dish machine. Provide at 50 ppm chlorine. Do not use until repaired.
    Location: Bar
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: There is an open drink on the shelf over the prep cooler (by the microwave) and on & a table in the back of kitchen.. Provide lids & straws. Do not store drinks on or over prep areas.
    Location: Kitchen
  • Food unsafe (Critical) (corrected on site)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: 1) The was a gnat in a bottle of alcohol. Discard.2) There was a molded lemon/orange in the walk in cooler (by the bar). Discard.
    Location: Bar
  • Food unsafe (Critical) (corrected on site)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: 1) The was a gnat in a bottle of alcohol. Discard.2) There was a molded lemon/orange in the walk in cooler (by the bar). Discard.
    Location: Walk-in cooler
  • Food contact surface(s) soiled (corrected on site)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: The knife in the holder is soiled.
    Location: Kitchen
  • Hand sink improper usage
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: There was ice & a straw in the back hand sink. Do not use hand sinks as a dump sink.
    Location: Kitchen (back)
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Repair the damaged wall along the baseboards in the walk in cooler.
    Location: Walk-in cooler
  • Wash temperature
    Dishmachine wash temperature too low.
    Correction: Provide a wash solution temperature in accordance with data plate specifications.
    Comments: Provide a minimum wash temperature of 120 F.
    Location: Bar
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: There are cases of food on the floor in the walk in cooler.
    Location: Wait staff area
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen (back)
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: There is a light shield missing in the kitchen.
    Location: Kitchen
02/28/2011Routine
  • Food unsafe (Critical) (corrected on site)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: There is a molded lemon in the case in the walk in cooler.
    Location: Walk-in cooler
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: There are cases of napkins on the floor in the dry storage room off the bar.
    Location: Dry storage
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1) There are floor tiles missing by the deep fryers. Replace all missing tiles.2) there are holes in the walk in cooler walls (chicken).
    Location: Cook line
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1) There are floor tiles missing by the deep fryers. Replace all missing tiles.2) there are holes in the walk in cooler walls (chicken).
    Location: Walk-in cooler
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: There is a case of celery on the floor in the walkin cooler & cases of food in the floor in the walk in freezer.
    Location: Walk-in cooler
10/26/2010Routine
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. This is a repeat violation. Be sure chicken is 41 F before bagging.
    Comments: 1) The bagged chicken on the cold top.is 49-52 F.2) The reach in cooler closest to the office is 46-49 F. Move food to another cooler.
    Location: Cook line
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. This is a repeat violation. Be sure chicken is 41 F before bagging.
    Comments: 1) The bagged chicken on the cold top.is 49-52 F.2) The reach in cooler closest to the office is 46-49 F. Move food to another cooler.
    Location: Cook line
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: An employee put on a glove without washing his hands.
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: There is a molded lemon in the box in the walk in cooler. Discard.
    Location: Walk-in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: There is a Soiled knife in the holder.
    Location: Kitchen
06/28/2010Recheck
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. This is a repeat violation. Be sure chicken is 41 F before bagging.
    Comments: 1) The bagged chicken on the cold top.is 49-52 F.2) The reach in cooler closest to the office is 46-49 F. Move food to another cooler.
    Location: Cook line
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. This is a repeat violation. Be sure chicken is 41 F before bagging.
    Comments: 1) The bagged chicken on the cold top.is 49-52 F.2) The reach in cooler closest to the office is 46-49 F. Move food to another cooler.
    Location: Cook line
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: An employee put on a glove without washing his hands.
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: There is a molded lemon in the box in the walk in cooler. Discard.
    Location: Walk-in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: There is a Soiled knife in the holder.
    Location: Kitchen
06/21/2010Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. This is a repeat violation. Be sure chicken is 41 F before bagging.
    Comments: 1) The bagged chicken on the cold top.is 49-52 F.2) The reach in cooler closest to the office is 46-49 F. Move food to another cooler.
    Location: Cook line
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. This is a repeat violation. Be sure chicken is 41 F before bagging.
    Comments: 1) The bagged chicken on the cold top.is 49-52 F.2) The reach in cooler closest to the office is 46-49 F. Move food to another cooler.
    Location: Cook line
  • No hand washing (when)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: An employee put on a glove without washing his hands.
  • Food unsafe (Critical)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: There is a molded lemon in the box in the walk in cooler. Discard.
    Location: Walk-in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: There is a Soiled knife in the holder.
    Location: Kitchen
06/14/2010Routine
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) The bagged chicken in the cold top is 47-50 F. Discard. This is a repeat violation.2) The walk in cooler is 47-48 F.
    Location: Kitchen
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) The bagged chicken in the cold top is 47-50 F. Discard. This is a repeat violation.2) The walk in cooler is 47-48 F.
    Location: Walk-in cooler
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: There are open drinks In the kitchen. Provide lids & straws. Also do not store drinks on sinks or in refrigerators/ freezers with food sold to the public.
    Location: Kitchen
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: There was an alcohol bottle with gnats. Discard.
    Location: Bar
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: There was no sanitizer detected in the red bucket. Provide at 200 ppm Quat or 50-100 ppm chlorine.
    Location: Cook line
02/15/2010Recheck
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) The bagged chicken in the cold top is 47-50 F. Discard. This is a repeat violation.2) The walk in cooler is 47-48 F.
    Location: Kitchen
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) The bagged chicken in the cold top is 47-50 F. Discard. This is a repeat violation.2) The walk in cooler is 47-48 F.
    Location: Walk-in cooler
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: There are open drinks In the kitchen. Provide lids & straws. Also do not store drinks on sinks or in refrigerators/ freezers with food sold to the public.
    Location: Kitchen
  • Food unsafe (Critical) (corrected on site)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: There was an alcohol bottle with gnats. Discard.
    Location: Bar
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: There was no sanitizer detected in the red bucket. Provide at 200 ppm Quat or 50-100 ppm chlorine.
    Location: Cook line
02/08/2010Routine
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: Employee cutting celery with bare hands.
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: No Sanitizer was detected for the bar dish machine.
    Location: Bar
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: There is no sanitizer in the green bucket with wet towels. Either provide sanitizer in the green bucket or move all wet towels to the red bucket. All containers with wet towels must have sanitizer.
    Location: Kitchen
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: There is a case of napkins on the floor in dry storage room (by the bar).
    Location: Dry storage
  • Fruit and/or vegetable washing (corrected)
    Fruit(s) and/or vegetable(s) not washed thoroughly.
    Correction: Raw fruit(s) and/or vegetable(s) shall be thoroughly washed in water to remove soil and other contaminates before being cut, combined with other ingredients, cooked, or served.
    Comments: Celery is being cut without first washing.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: There is water in the bottom of the reach in cooler closest to the office.
    Location: Cook line
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: The hand sink faucet is loose.
    Location: Kitchen
    Equipment: Hand sink
10/06/2009Recheck
  • Bare hand contact (critical) (corrected on site)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: Employee cutting celery with bare hands.
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: No Sanitizer was detected for the bar dish machine.
    Location: Bar
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: There is no sanitizer in the green bucket with wet towels. Either provide sanitizer in the green bucket or move all wet towels to the red bucket. All containers with wet towels must have sanitizer.
    Location: Kitchen
  • Single Service/Equipment storage (corrected on site)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: There is a case of napkins on the floor in dry storage room (by the bar).
    Location: Dry storage
  • Fruit and/or vegetable washing
    Fruit(s) and/or vegetable(s) not washed thoroughly.
    Correction: Raw fruit(s) and/or vegetable(s) shall be thoroughly washed in water to remove soil and other contaminates before being cut, combined with other ingredients, cooked, or served.
    Comments: Celery is being cut without first washing.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: There is water in the bottom of the reach in cooler closest to the office.
    Location: Cook line
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: The hand sink faucet is loose.
    Location: Kitchen
    Equipment: Hand sink
09/28/2009Routine
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Bagged chicken is 58 F. Discard. Try using freezer pans.
    Location: Cook line
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: Employee drinks are on the prep cooler. Store drinks away from prep areas.
    Location: Cook line
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: The hall way (behind the bar) to the trash dumpster is Severely damaged. This area may be the responsibility of the Landlord but still needs to be addressed.
    Location: Bar
06/04/2009Recheck
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Bagged chicken is 58 F. Discard. Try using freezer pans.
    Location: Deli area
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: Employee drinks are on the prep cooler. Store drinks away from prep areas.
    Location: Cook line
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: The hall way (behind the bar) to the trash dumpster is Severely damaged. This area may be the responsibility of the Landlord but still needs to be addressed.
    Location: Bar
05/27/2009Routine
No violation noted during this evaluation. 04/14/2009Non-Illness Complaint
  • Improper hand washing (corrected on site)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: Observed one instance of improper hand washing. Employee washed her hands for approximately 5 seconds. Proper hand washing procedures were reviewed.
    Location: Kitchen
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: Glassware is inverted on the counter (wet) beside the Coca Cola machine. Provide bar matting.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: A floor tile is missing by the door in the kitchen.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: The interior of the cabinet below the soft drink station in the dining room is soiled. Clean inside & repair any leaks present.
    Location: Dining room
01/21/2009Routine
  • Improper sanitizing of utensil(s) and equipment (corrected)
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: No Sanitizer deleted for dish machine in the bar. Sanitizer bottle is empty. Change bottle. No sanitizer was detected After changing bottle. Do not use anti) machine dispenses 50 pm chlorine.
    Location: Bar
    Equipment: Dishmachine
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: Employee drinks are on the prep tables of cook line.
    Location: Cook line
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: Gnats are in the alcohol bottles. Discoid all alcohol with gnats.
    Location: Bar
  • Chemical sanitizing exposure time and concentration (corrected)
    Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
    Correction: Use approved exposure time and/or chemical concentration.
    Comments: Employee rinsed off a knife in the hand sink & placed it in the knife holder. Always wash, rinse & sanitize. Do not use hand sink to rinse utensils.
    Location: Cook line
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: The backside of the cooling unit in the walk in cooler is soiled.
    Location: Walk-in cooler
  • Food on floor (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor.
    Comments: Bases of food are stored on the floor in the walk in freezer.
    Location: Walk-in freezer
07/31/2008Recheck
  • Improper sanitizing of utensil(s) and equipment
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: No Sanitizer deleted for dish machine in the bar. Sanitizer bottle is empty. Change bottle. No sanitizer was detected After changing bottle. Do not use anti) machine dispenses 50 pm chlorine.
    Location: Bar
    Equipment: Dishmachine
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: Employee drinks are on the prep tables of cook line.
    Location: Cook line
  • Food unsafe (Critical) (corrected on site)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: Gnats are in the alcohol bottles. Discoid all alcohol with gnats.
    Location: Bar
  • Chemical sanitizing exposure time and concentration
    Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
    Correction: Use approved exposure time and/or chemical concentration.
    Comments: Employee rinsed off a knife in the hand sink & placed it in the knife holder. Always wash, rinse & sanitize. Do not use hand sink to rinse utensils.
    Location: Cook line
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: The backside of the cooling unit in the walk in cooler is soiled.
    Location: Walk-in cooler
  • Food on floor
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor.
    Comments: Bases of food are stored on the floor in the walk in freezer.
    Location: Walk-in freezer
07/24/2008Routine

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