The operator provided a digital metal probe thermometer, chlorine and quat test strips and an Employee Health policy at this time.
Note: A compliant investigation also occurred at this time.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses ( ice scoop was observed stored on the ice machine).
Correction: 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 135°F.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The bar chemical dishmachine tested at 0 ppm chlorine during today's inspection (the detergent was attached to the sanitizer hook up). The operator attached the appropriate sanitizer to the bar dishmachine).
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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01/28/2016 | Routine | |
The operator provided a metal probe thermometer, quat and chlorine test strips and an Employee Health policy during today's inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Portioned sour cream at the expo/wait area and bagged diced chicken, in the southwest maketable unit were cold holding at improper temperatures (portioned sour cream-54F, portioned diced chicken-49F-54F). The operator rapidly cooled the TCS food items.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Warewashing Machines, Sanitizer Level Indicator
Observation: The bar warewashing machine is not equipped with a device to warn of low sanitizer level.
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
- Equipment - Good Repair and Proper Adjustment
Observation: The grill refrigerated drawers were observed not operational during today's inspection.
Correction: Repair the grill refrigerated dreawer unit 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 grill refrigerated drawer unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The bar chemical dish machine/glass washer measured 0 ppm chlorine when tested, during today's inspection.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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10/23/2015 | Routine | |
Fruit fly problem has improved but still exist.
Explained to operator that inspector will be in again during the routine inspection in two months.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Water ponding under southwest station cooler. Repair this issue to prevent standing water.
Correction: Repair the cooler 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 cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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07/29/2015 | Follow-up | |
Operator explained that Buffalo Wild Wings have an agreement with pest control company to be treated every week. Pest control company have not serviced facility since 06/15/15. Fruit fly problem has not improved.
Will return on/about July 28, 2015 for follow-up inspection.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Water ponding under southwest station cooler. Repair this issue to prevent standing water.
Correction: Repair the cooler 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 cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Interior of the ice machine was in need of being cleaned.
Correction: Clean the surface of ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (needed in men's rest-room and hand sink on the outside of the bar)
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist. Fruit flies noted in the facility, especially by the bar area.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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07/06/2015 | Follow-up | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Observed server handling dirty then clean dishes without washing her hands in between.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Gloves - Use Limitation (corrected on site)
Observation: Soiled single-use gloves still in use. Observed cook touch clothes and handle door to walk-in freezer.
Correction: Discard gloves once soiled.
- Equipment - Good Repair and Proper Adjustment
Observation: Water ponding under southwest station cooler. Repair this issue to prevent standing water.
Correction: Repair the cooler 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 cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior of the ice machine was in need of being cleaned.
Correction: Clean the surface of ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory by the warewashing area.
Correction: 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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the by the warewashing area.
Correction: 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
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (needed in men's rest-room and hand sink on the outside of the bar)
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist. Fruit flies noted in the facility, especially by the bar area.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: Pesticides are not being applied by a certified applicator. Bottles of hot shot for flying insects noted on the shelf with chemicals.
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
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06/10/2015 | Routine | |
Fruit fly problem has dramatically improved.
Non-critical violation to be corrected by the next routine inspection.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing in poor repair at the warewashing sink.
Correction: Repair and maintain all plumbing components and fixtures.
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04/01/2015 | Follow-up | |
A follow-up inspection will occur on/about April 01, 2015. In the meantime have facility serviced for pest.
Illness policy provided to inspector during todays inspection. Recommended posting this information in the kitchen.
Strongly recommended having all management Serv-safe certified.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to describe the five major foodborne illnesses and symptoms associated with these illnesses.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed employee handle raw boneless wings and cooked boneless wings, without changing his gloves in between.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Foods on the steam table hot holding at improper temperatures. Foods were voluntarily discarded. Steam table may be malfunctioning. Take temperature of product every two hours to ensure product is being held at 135 degrees F or above.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Water Pressure
Observation: Hot / Cold water under insufficient or inadequate pressure was found to serve the following equipment: the hand sinks in the kitchen, at the bar, and in the rest-rooms. It also takes several minutes for water to reach the required 100 degrees F.
Correction: Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the hand sinks immediately.
- Plumbing System Maintained in Good Repair
Observation: Plumbing in poor repair at the warewashing sink.
Correction: Repair and maintain all plumbing components and fixtures.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Fruit flies noted throughout the kitchen.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests. Measures are not be taken to eliminate fruit flies. Pesticides are only to be applied by a certified pest control technician.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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03/04/2015 | Routine | |
Dish machine at the bar was serviced. Dish machine now working properly.
Dish machine in the kitchen still needs to be cleaned.
- Warewashing Equipment, Cleaning Frequency (repeated violation)
Observation: The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
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11/06/2014 | Follow-up | |
New caulking is needed at the three compartment sink.
Make sure drinksare stored in a designated area with a lid and a straw.
Few fruit flies congregating at the pre-rinse area next to the dish machine.
Follow-up inspection to occur on/about November 13, 2014 to check dish machine at the bar.
- Warewashing Equipment, Cleaning Frequency
Observation: The compartments of the three compartment sink in the kitchen were observed with mold/dirt build-up.
Correction: Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: No chlorine residual present at the bar dish machine. Machine was primed and no sanitizer would run through the line.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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11/03/2014 | Routine | |
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior of ice machine in need of being cleaned.
Correction: Clean the surface of ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Chlorine residual not present on test strip. After being primed chlorine was dispensing properly.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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07/29/2014 | Routine | |
Air dry cups prior to stacking.
No violation noted during this evaluation. | 04/15/2014 | Routine | |
Additional food temperatures: Prime rib (cooked) - 173.
Keep drinks out of prep areas, even with a lid.
Discussed FDA form 1-B with management.
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature or pre-chilled pico and diced tomatoes not being adequately cooled to prevent the growth of harmful bacteria. Place items in the cooler immediately after prepping.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: A few items in the top of the southwest station make table were slightly elevated. Limit the amount of product placed in the top of these units. If foods are prepped that morning, if time allows, cool product before placing in the top of the make table.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Hand Drying Provision (corrected on site)
Observation: Paper towels needed at the hand sink by the three compartment sink.
Correction: 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
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of windex and sanitizer are not properly labeled.
Correction: 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.
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01/10/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cooked shredded chicken cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Chlorine dish machine at the bar was not dispensing the proper amount of chlorine residual. Ensure to prime dish machine when adding new chemicals.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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09/30/2013 | Routine | |
1. ECOLAB low temp dish washing machine at bar
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sinks was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Physical Facilities in Good Repair
Observation: Cracked opening in walk-in cooler floor needs repair/sealing
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/16/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Buffalo Wild Wings, 12312 Bermuda Crossroads Lane, Chester, VA 23831 »