Buffalo Wild Wings Grill and Bar, A - 7230 Bell Creek Road, Mechanicsville, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| 0570 - Wiping cloths improperly stored between use, observed stored on food contact counters. | August 31, 2009 | Routine | 0 | 1 | Details / Comments |
| No violation noted during this evaluation. | April 03, 2009 | Critical Procedures | 0 | 0 | Details / Comments |
| No violation noted during this evaluation. | March 09, 2009 | Critical Procedures | 0 | 0 | Details / Comments |
|
August 11, 2008 | Routine | 2 | 1 | Details / Comments |
| No violation noted during this evaluation. | March 03, 2008 | Critical Procedures | - | - | Details / Comments |
|
October 29, 2007 | Routine | 2 | 2 | Details / Comments |
August 31, 2009 (Routine)
Violation: 0570 - Wiping cloths improperly stored between use, observed stored on food contact counters.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
Comments:
EHS observed lots of handwashing and temperature taking.
- Note- Bar dishmachine (chemical unit) temperature reaching above 160 degrees, the heat is killing of the chemical sanitizer.
Temperature for a chemical sanitizer unit should not reach above 160 degrees.
April 03, 2009 (Critical Procedures)
Comments:EHS spoke to the person in charge about the top of the prep cooler. Tomatoes, salsa, cheese observed above 41 degrees. Person in charge stated that all items get replaced after lunch or when needed. EHS suggested keeping ice in top of cooler to keep top foods at proper temperature. Person in charge corrected problem at time of visit.
March 09, 2009 (Critical Procedures)
Comments:EHS sat down and talked with the owner and general manager about the menu, delivery, and employee health. EHS provided handouts in Spanish to help with training of all Spanish employee's and provided handouts on employee health.
The following was discussed pertaining to the menu:
- Wings are the only raw product stored in a meat cooler
- All other meat is delivered frozen and thawed in the meat walk in cooler
- All chili and BBQ is delivered frozen (pre- cooked) reheated for service
- All food is discarded at end of day, no food is cooked, cooled and reheated
- Hamburgers are cooked to 155 degrees
- Chicken is cooked to 165 degrees
- Consumer advisory is in place on menu
- Facility has a HACCP plan
August 11, 2008 (Routine)
Violations:
- 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. - 0840 - Corrected During Inspection Critical According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) Half and half (multiple cartons) in the refrigerator, the food should have been discarded 19 days ago.
Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
EHS will provide handouts in Spanish on glove use and hand washing.
March 03, 2008 (Critical Procedures)
Comments:No critical violations
October 29, 2007 (Routine)
Violations:
- 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 0570 - Corrected During Inspection Wiping cloths improperly stored between use. Observed wiping cloths stored on counters throughout facility.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch:- Slicer observed with old food debris- Container stored with clean containers observed with food debris
Clean and sanitize these surfaces for food contact. - 2000 - Corrected During Inspection Clean utensils were observed stored with the food-contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage.
EHS talk to the person in charge about the following:
- hand-washing, when and why
- air dry all food contact surfaces
- washing and sanitizing all food contact surfaces properly, use a brush on hard to reach pleases in large equipment
- store all wipe cloths in a sanitize bucket
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