Restaurant: Buffalo Wild Wings Grill & Bar
Address: 1180 W. Sunset Drive, Suite 106,
Waukesha,
WI53189
Phone: (262) 832-2999
Total inspections: 1
Last inspection: Nov 30, 2010
Ex. Bar surfaces, etc Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Straws stored by spray bottles[service station Violation 42 F: 4-903.11 Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. (A) Except as specified in ¶ (D), cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under ¶ (A) and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted. (C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under ¶ (A) and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. (D) Items that are kept in closed PACKAGES may be stored less than 15 cm (6 inches) above the floor on dollies, pallets, racks, and skids that are designed as provided under § 4-204.122. Points------COMPLEXITY FACTORS 0-------------Food is not prepared until an order is placed. 0-------------Food items are held hot for one meal period or for a maximum of 4 hours, whichever is less. 0-------------Food preparation is limited to mixing together prepackaged products that do not need to be cooked further except for aesthetic reasons (such as frozen soup concentrate with milk), or to condiment preparation (such as slicing pickles and onions). 1-------------The restaurant contains a self-service salad or food bar. 1-------------The restaurant handles raw poultry, meat, or seafood. 1-------------The seating capacity of the restaurant or operation is 50 or more. 1-------------Food is served through a drive through window for food pickup. 1-------------The restaurant promotes delivery of ready-to-eat food products to customers. 1-------------Potentially hazardous foods are cooled, reheated, or hot or cold held for service longer than 4 hours. 1-------------Food is prepared in one location and then transported to be served in another location. 1-------------The restaurant contains or uses banquet facilities as well as main dining area. 1--------------Food is served that requires preparation activities such as chopping, dicing, slicing, boiling, cooling, blanching, or reheating in order for that product to be served.
Category 2 - Simple Food Service = 0 Points Category 2 - Moderate Food Service = 1-4 Points Category 3 - Complex Food Service = 5 or more Points
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