Buffalo Wild Wings - Tanglewood, 4335 Starkey Rd, Roanoke, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Buffalo Wild Wings - Tanglewood
Address: 4335 Starkey Rd, Roanoke, Virginia
Phone: (540) 725-9464
Total inspections: 21
Last inspection: Jul 6, 2009

Working hours:
  • Sunday: 11:00am - 02:00am
  • Monday: 11:00am - 02:00am
  • Tuesday: 11:00am - 02:00am
  • Wednesday: 11:00am - 02:00am
  • Thursday: 11:00am - 02:00am
  • Friday: 11:00am - 02:00am
  • Saturday: 11:00am - 02:00am
Primary contact: Rob Stratton
Cuisine: Barbecue
Reservations: Not accepted

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 1320 - There was no temperature measuring device located in the walk in cooler,small reach in.
  • 1570 - Bottom drawer of loyboys under grill was observed in a state of disrepair and damaged.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: drawers under prep unit.
  • 3030 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing lavatory in the end of prep line
  • 3170 - Tile floor in front of fryers is not maintained in good repair
July 06, 2009Routine05Details / Comments
  • 0220 - Corrected During Inspection Critical The food employee is drinking from an uncovered container in the food preparation area.
  • 0820 A 2 - Corrected During Inspection Critical Chili beans cold holding at improper temperatures
  • 1770 A - Critical The following utensils were observed soiled to sight and touch: knives.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: lowboy drawers,shelves.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatories in the food prep area
February 10, 2009Routine32Details / Comments
  • 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses.(ice scoop)
  • 0820 A 2 - Critical Repeat Phf's in the line prep unit cold holding at improper temperatures.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine drop plate.
  • 3180 - Floor under and between grills/fryers noted in need of cleaning.
September 10, 2008Routine22Details / Comments
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.Using a cup to dispense ice from the machine.
  • 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the walk in cooler(wings).
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.(walk in freezer)
  • 0820 A 1 - Corrected During Inspection Critical Chicken nuggets hot holding at improper temperatures.
  • 0820 A 2 - Critical Phfs in line prep unit/lowboys cold holding at improper temperatures.
  • 1320 - Repeat There was no temperature measuring device located in the walk in,lowboys dressing reach in.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1570 - The door gasket to the under bar reach in is in poor repair.
  • 1570 - Sensors on hand sink in the prep area and behind bar were observed in a state of disrepair and damaged.
  • 3170 - Repeat Floor in front of fryers is not maintained in good repair
April 08, 2008Routine45Details / Comments
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 1320 - There was no temperature measuring device located in the chicken walk in,prep unit,lowboys.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the food prep area
  • 3170 - Repeat Florr in prep area and hand sink behind bar are not maintained in good repair
  • 3180 - Floors in the food prep area and walk in freezer noted in need of cleaning.
November 08, 2007Routine14Details / Comments
No violation noted during this evaluation. June 15, 2007Follow-up00Details / Comments
  • 0140 - Critical Improper handwashing procedures observed.
  • 0450 C - Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
  • 0820 - Critical Repeat Phf's on make line unit cold holding at improper temperatures.(also both walk ins wer above required 41 degrees0
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.(wiping cloths)
  • 3170 - Hand sink behind the bar is not maintained in good repair
  • 3270 - Methods are not being used to control pests.(flies)
  • 3350 - Corrected During Inspection Unnecessary poisonous or toxic materials found in the food establishment.(paint cans)
  • 3380 - Critical Chlorine in dish machine behind the bar being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
June 11, 2007Routine45Details / Comments
0820 - Critical Repeat Phfs cold holding at improper temperatures.January 30, 2007Follow-up10Details / Comments
  • 0820 - Critical Raw chicken strips cold holding at improper temperatures.
  • 1320 - There was no temperature measuring device located in the lowboys,prep unit.
  • 1570 - The door gasket of the lowboy freezer drawers is (missing, damaged).
  • 1570 - Lights in the walk in cooler and freezer was observed in a condition that prevents necessary maintenance and easy cleaning.
  • 1800 - Repeat The nonfood contact surface of the wing sauce containers,inside equipment has accumulations of grime and debris.
  • 2310 - Corrected During Inspection Critical The handwashing facility located at the food prep area is blocked, preventing access by employees for easy handwashing.
  • 2740 - Repeat Trash and litter were observed adjacent to the refuse container outside the facility.
  • 3170 - Tile floor in front of fryers is not maintained in good repair
January 18, 2007Routine25Details / Comments
No violation noted during this evaluation. July 06, 2006Follow-up00Details / Comments
  • 0450 - Critical Employees not using a ice scoop to dispense ice into cups.
  • 0570 - Heavily soiled wiping cloths in use.
  • 0570 - Wiping cloths improperly stored between use.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor. (walk in freezer)
  • 0820 - Corrected During Inspection Critical Chicken nuggets hot holding at improper temperatures.
  • 0820 - Critical Raw chicken breasts,sour cream,ranch dressing cold holding at improper temperatures.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  • 1770 A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: work knives.
  • 1800 - The nonfood contact surface of the insde and outside of equipment has accumulations of grime and debris.
  • 2350 ii - Spigot on the prep sink in poor repair.(leaking)
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the food prep area
  • 3180 - Repeat Floors in the food prep area,dish machine area noted in need of cleaning.
  • 3220 - Mops not hung up to air dry.
  • 3270 - Harborage conditions exist (flies)
July 05, 2006Routine49Details / Comments
No violation noted during this evaluation. February 28, 2006Follow-up00Details / Comments
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.(walk in freezer)
  • 0820 - Corrected During Inspection Critical Chicken breasts cold holding at improper temperatures.
  • 0820 - Corrected During Inspection Critical Chili beans hot holding at improper temperatures.
  • 1150 - The nonfood contact surface of the pegboard is not designed or constructed to be easily cleanable.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.(bar glass machine)
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: under grill and drain under prep sink.
  • 2000 - Single service items observed unprotected from contamination.(toliet tissue on floor in stock room)
  • 2260 - Critical Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
  • 2330 - The person in charge was unable to produce records of routine maintenance service for the water treatment device located on the ice machines.
  • 3170 - Tiles in floor in food prep area and light bulb out in exhaust hood are not maintained in good repair
  • 3180 - Repeat Floors iunder equipment and behind bar noted in need of cleaning.
  • 3220 - Mops not hung up to air dry.
February 27, 2006Routine39Details / Comments
No violation noted during this evaluation. October 25, 2005Follow-up00Details / Comments
  • 0480 - Unlabeled food containers.(spices)
  • 0550 - Dispensing utensils improperly stored between uses. (ice scoops)
  • 0570 - Wiping cloths improperly stored between use.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor. (shortening)
  • 0790 - Corrected During Inspection Improper methods used to thaw frozen chicken breasts.
  • 1570 - Dessert sauces container was observed in a condition that prevents necessary maintenance and easy cleaning.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  • 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade.
  • 1800 - The nonfood contact surface of the under equipment,lowboy dreawers and gaskets have accumulations of grime and debris.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the food prep area,behind bar
  • 3170 - Ligth over deep fryers is not maintained in good repair
  • 3180 - Floors in walk in freezer,food prep area,wall in food prep area noted in need of cleaning.
  • 3330 - Critical Working containers of cleaning solutions are not properly labeled.
October 24, 2005Routine--Details / Comments
  • 0820 - Corrected During Inspection Critical Chili beans,cheese,sauce hot holding at improper temperatures.
  • 1860 - Corrected During Inspection A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed. Hoses not in correct compartments.(soap and sanitizer)
  • 2640 - The cover of the refuse container located outside the establishment is not a tight fit.
  • 3180 - Repeat Floor under and behind cook,prep line equipment noted in need of cleaning.
June 28, 2005Routine13Details / Comments
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice tea dispensers.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  • 3180 - Floor under and behind grill,prep line equipment,and walk in cooler noted in need of cleaning.
February 22, 2005Routine12Details / Comments
  • 0550 - Dispensing utensils improperly stored between uses. Ice machine scoop.
  • 0850 - Critical Repeat PHF's for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. (grilled chicken breasts,shredded cheese,potato wedges)
  • 1800 - The nonfood contact surface of the exhaust filters has accumulations of grime and debris.
  • 2000 - Single service items observed unprotected from contamination. Straws at bar unwrapped.
  • 3020 - Soap was not provided at the hand washing lavatory in the food prep,grill area
  • 2740 - Area around grease dumpster noted in need of cleaning.
October 12, 2004Routine15Details / Comments
  • 0850 - Critical Grilled chicken breasts for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  • 0450 - Critical There was no ice scoop at drink dispensing unit next to bar.
  • 1800 - The nonfood contact surface of the sauce squeeze bottles has accumulations of grime and debris.
  • 2000 - Single service items observed unprotected from contamination. (box of cup lids on the floor in the utility room)
  • 3330 - Critical Working containers of sanitizer solution are not properly labeled.
June 14, 2004Routine32Details / Comments
  • 3220 - Mops and brooms not hung up to air dry.
  • 0610 - Food stored on the floor. Or Food stored less than 6" above the floor.
  • 1750 - Manufacturer containers were observed reused for the storage of food items.
  • 0220 - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0820 - Critical Potato rounds hot holding at improper temperatures.
  • 1150 - The nonfood contact surface of the peg board is not designed or constructed to be easily cleanable.
  • 0550 - Dispensing utensils improperly stored between.
  • 3030 - No disposable towels were provided a the hand washing lavatory behind the bar.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  • 2640 - Observed both doors open on the dumpster.
February 19, 2004Routine28Details / Comments
No violation noted during this evaluation. November 20, 2003Pre-Opening00Details / Comments

July 06, 2009 (Routine)



Violations:
  • 1320 - There was no temperature measuring device located in the walk in cooler,small reach in.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1570 - Bottom drawer of loyboys under grill was observed in a state of disrepair and damaged.
    Repair the drawer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the drawer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: drawers under prep unit.
    Maintain nonfood-contact surfaces of equipment clean.
  • 3030 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing lavatory in the end of prep line
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 3170 - Tile floor in front of fryers is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

February 10, 2009 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical The food employee is drinking from an uncovered container in the food preparation area.
    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.
  • 0820 A 2 - Corrected During Inspection Critical Chili beans cold holding at improper temperatures
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
  • 1770 A - Critical The following utensils were observed soiled to sight and touch: knives.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: lowboy drawers,shelves.
    Maintain nonfood-contact surfaces of equipment clean.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatories in the food prep area
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials

September 10, 2008 (Routine)



Violations:
  • 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses.(ice scoop)
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F.
  • 0820 A 2 - Critical Repeat Phf's in the line prep unit cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine drop plate.
    Clean and sanitize these surfaces for food contact.
  • 3180 - Floor under and between grills/fryers noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Comments:
Temperature on line prep unit was 2-4 degrees off.Adjust to keep PHF's cold holding at 41 degrees or below.

April 08, 2008 (Routine)



Violations:
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.Using a cup to dispense ice from the machine.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the walk in cooler(wings).
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.(walk in freezer)
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0820 A 1 - Corrected During Inspection Critical Chicken nuggets hot holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135F or above to inhibit the growth of harmful bacteria.
  • 0820 A 2 - Critical Phfs in line prep unit/lowboys cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 1320 - Repeat There was no temperature measuring device located in the walk in,lowboys dressing reach in.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a quatenary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1570 - The door gasket to the under bar reach in is in poor repair.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 1570 - Sensors on hand sink in the prep area and behind bar were observed in a state of disrepair and damaged.
    Repair the sensors to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the sensors, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 3170 - Repeat Floor in front of fryers is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Discussed employee health policy with the PIC.

November 08, 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.
  • 1320 - There was no temperature measuring device located in the chicken walk in,prep unit,lowboys.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the food prep area
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 3170 - Repeat Florr in prep area and hand sink behind bar are not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Floors in the food prep area and walk in freezer noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

June 15, 2007 (Follow-up)

Comments:
Refrigeration units wer maintaining temperature at time of visit. Discussed using time and other methods to maintain phf's at proper temperatures.

June 11, 2007 (Routine)



Violations:
  • 0140 - Critical Improper handwashing procedures observed.
    Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
  • 0450 C - Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
  • 0820 - Critical Repeat Phf's on make line unit cold holding at improper temperatures.(also both walk ins wer above required 41 degrees0
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a quatenary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.(wiping cloths)
    Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
  • 3170 - Hand sink behind the bar is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3270 - Methods are not being used to control pests.(flies)
    When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 3350 - Corrected During Inspection Unnecessary poisonous or toxic materials found in the food establishment.(paint cans)
    Remove unnecessary poisonous or toxic materials.
  • 3380 - Critical Chlorine in dish machine behind the bar being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
    Utilize only @sanitizing agent@ that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
Comments:
Make line prep unit must maintain phf's at 41 degrees or below at all times. If these cannot be met,unit must repaired or replaced.This is the final notice,next make line refrigeration violation will result in a notice of violation or revocation proceedings.

January 30, 2007 (Follow-up)



Violation: 0820 - Critical Repeat Phfs cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
Comments:
Talked to Casey Fish owner,suggested he purchased new make unit.

January 18, 2007 (Routine)



Violations:
  • 0820 - Critical Raw chicken strips cold holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 1320 - There was no temperature measuring device located in the lowboys,prep unit.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.(all refrigertion and freezer units)
  • 1570 - The door gasket of the lowboy freezer drawers is (missing, damaged).
    Repair or replace the freezer drawers door gasket in accordance with the manufacturer's specifications.
  • 1570 - Lights in the walk in cooler and freezer was observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair the lights to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the lights, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1800 - Repeat The nonfood contact surface of the wing sauce containers,inside equipment has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2310 - Corrected During Inspection Critical The handwashing facility located at the food prep area is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the garbage container preventing its use.
  • 2740 - Repeat Trash and litter were observed adjacent to the refuse container outside the facility.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • 3170 - Tile floor in front of fryers is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

July 06, 2006 (Follow-up)

Comments:
Final rinse on dish machine behind bar reaching required mininum of 50ppm chlorine.

July 05, 2006 (Routine)



Violations:
  • 0450 - Critical Employees not using a ice scoop to dispense ice into cups.
    To prevent contamination of ice from cups,employees must use an ice scoop.
  • 0570 - Heavily soiled wiping cloths in use.
    Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor. (walk in freezer)
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0820 - Corrected During Inspection Critical Chicken nuggets hot holding at improper temperatures.
    Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
  • 0820 - Critical Raw chicken breasts,sour cream,ranch dressing cold holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
    Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
  • 1770 A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: work knives.
    Clean and sanitize these surfaces for food contact.
  • 1800 - The nonfood contact surface of the insde and outside of equipment has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2350 ii - Spigot on the prep sink in poor repair.(leaking)
    Repair plumbing.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the food prep area
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 3180 - Repeat Floors in the food prep area,dish machine area noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3220 - Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 3270 - Harborage conditions exist (flies)
    Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
Comments:
Person in charge must keep a daily temperature log on all refrigeration and freezer units. Also must keep adaily reading on the final rinse concentration(sanitizer) on the dish machine under the bar.

February 28, 2006 (Follow-up)

Comments:
Dish machine behind bar is reaching required mininum of 50ppm chlorine for final rinse. Lowboys have been serviced and are working properly.

February 27, 2006 (Routine)



Violations:
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.(walk in freezer)
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0820 - Corrected During Inspection Critical Chicken breasts cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 0820 - Corrected During Inspection Critical Chili beans hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 1150 - The nonfood contact surface of the pegboard is not designed or constructed to be easily cleanable.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a quatenary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.(bar glass machine)
    Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: under grill and drain under prep sink.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2000 - Single service items observed unprotected from contamination.(toliet tissue on floor in stock room)
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2260 - Critical Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
    Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
  • 2330 - The person in charge was unable to produce records of routine maintenance service for the water treatment device located on the ice machines.
    Maintenance and service records for water treatment devices and backflow prevention are to be maintained on site by the person in charge and made available when requested by the regulatory authority.
  • 3170 - Tiles in floor in food prep area and light bulb out in exhaust hood are not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat Floors iunder equipment and behind bar noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3220 - Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

October 25, 2005 (Follow-up)

Comments:
Final rinse concentration on dish machine met required mininum of 50 ppm for chlorine.

October 24, 2005 (Routine)



Violations:
  • 0480 - Unlabeled food containers.(spices)
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 0550 - Dispensing utensils improperly stored between uses. (ice scoops)
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor. (shortening)
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0790 - Corrected During Inspection Improper methods used to thaw frozen chicken breasts.
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
  • 1570 - Dessert sauces container was observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair the container to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the container, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
    Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
  • 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
    Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade.
    Clean and sanitize these surfaces for food contact.
  • 1800 - The nonfood contact surface of the under equipment,lowboy dreawers and gaskets have accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the food prep area,behind bar
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 3170 - Ligth over deep fryers is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Floors in walk in freezer,food prep area,wall in food prep area noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3330 - Critical Working containers of cleaning solutions are not properly labeled.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

June 28, 2005 (Routine)



Violations:
  • 0820 - Corrected During Inspection Critical Chili beans,cheese,sauce hot holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
  • 1860 - Corrected During Inspection A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed. Hoses not in correct compartments.(soap and sanitizer)
    Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
  • 2640 - The cover of the refuse container located outside the establishment is not a tight fit.
    Replace the top of the outside refuse container with one that is a tight fit. (dumpster)
  • 3180 - Repeat Floor under and behind cook,prep line equipment noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

February 22, 2005 (Routine)



Violations:
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice tea dispensers.
    Clean and sanitize these surfaces for food contact.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • 3180 - Floor under and behind grill,prep line equipment,and walk in cooler noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

October 12, 2004 (Routine)



Violations:
  • 0550 - Dispensing utensils improperly stored between uses. Ice machine scoop.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 0850 - Critical Repeat PHF's for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. (grilled chicken breasts,shredded cheese,potato wedges)
    Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
  • 1800 - The nonfood contact surface of the exhaust filters has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2000 - Single service items observed unprotected from contamination. Straws at bar unwrapped.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 3020 - Soap was not provided at the hand washing lavatory in the food prep,grill area
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 2740 - Area around grease dumpster noted in need of cleaning.
    Clean this area to prevent insect infestation.

June 14, 2004 (Routine)



Violations:
  • 0850 - Critical Grilled chicken breasts for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
    Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
  • 0450 - Critical There was no ice scoop at drink dispensing unit next to bar.
    Must provide a dispensing utensil to properly dispense any food item.
  • 1800 - The nonfood contact surface of the sauce squeeze bottles has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2000 - Single service items observed unprotected from contamination. (box of cup lids on the floor in the utility room)
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 3330 - Critical Working containers of sanitizer solution are not properly labeled.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
Comments:
dishmachine final rinse-75ppm,bar dish machine final rinse-100ppm.

February 19, 2004 (Routine)



Violations:
  • 3220 - Mops and brooms not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 0610 - Food stored on the floor. Or Food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1750 - Manufacturer containers were observed reused for the storage of food items.
    Discontinue the reuse of single-use containers for food items storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 0220 - Critical 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.
  • 0820 - Critical Potato rounds hot holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
  • 1150 - The nonfood contact surface of the peg board is not designed or constructed to be easily cleanable.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 0550 - Dispensing utensils improperly stored between.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 3030 - No disposable towels were provided a the hand washing lavatory behind the bar.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • 2640 - Observed both doors open on the dumpster.
    Keep doors closed on the dumpster when not in use,to prevent insect and rodent infestation.

November 20, 2003 (Pre-Opening)

Comments:
Soap and paper towel dispensers are to be installed at the two hand sinks in the kitchen. Fees must be paid for the permit and plan review. Call for final inspection when ready.

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