Buffalo Wild Wings Grill & Bar, 1180 W. Sunset Drive, Suite 106, Waukesha, WI 53189 - Restaurant inspection findings and violations



Business Info

Restaurant: Buffalo Wild Wings Grill & Bar
Address: 1180 W. Sunset Drive, Suite 106, Waukesha, WI 53189
Phone: (262) 832-2999
Total inspections: 1
Last inspection: Nov 30, 2010
Score
(the higher the better)

97

Restaurant representatives - add corrected or new information about Buffalo Wild Wings Grill & Bar, 1180 W. Sunset Drive, Suite 106, Waukesha, WI 53189 »


Inspection findings

Inspection Date

Inspection Score
(the higher the better)

  • Ex. Bar surfaces, etc
  • Points------COMPLEXITY FACTORS
  • Straws stored by spray bottles[service station
Nov 30, 2010 97

Violation descriptions and comments

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

3 compt. sink-Quat sanitizer-NSU
Dishmachine-hot water 180f[in line], 168f at plate
Handwash sinks [several]
Food prep sink
Bar sinks-4 compt-Quat NSU, Machine-chlorine sanitizer-100ppm
Strips available/wiping cloths
Temperatures-
freezer 0f
prep drawers 38f, inserts 41f
wrap cooler 39f
grill meat cooler 34f
freezer -0f
freezer 2f
nacho cheese 180f
wing walkin cooler 33f
freezer drawers 4f
walkin cooler[milk] 33f
beer cooler 36f
Discussed risk factors
bar coolers 35f, 33f

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