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Business Info

Restaurant: Buffalo Wild Wings
Address: 15306 W. Beloit Road, New Berlin, WI 53151
Phone: (262) 432-0100
Total inspections: 3
Last inspection: Dec 29, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

**Critical Violation 26 C** :
• Noted a bottle of spray cleaner stored on top of the ice maker.
7-201.11 Separation.
POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE
ARTICLES by:
(A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and
(B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE
ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and SANITIZERS that are stored in WAREWASHING areas for availability
and convenience if the materials are stored to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE
ARTICLES.
Violation 39 A:
• A soiled damp wiping cloth was found on a prep board. No evidence of sanitizer was found on the cloth.
3-304.14 Wiping Cloths and Working Containers, Use Limitation.
(A) Cloths that are in use for wiping FOOD spills shall be used for no other purpose.
(B) Cloths used for wiping FOOD spills shall be:
(1) Dry and used for wiping FOOD spills from TABLEWARE and carry-out containers; or
(2) Wet and cleaned as specified under ¶ 4-802.11(D), stored in a chemical SANITIZER
at a concentration specified in § 4-501.114, and used for wiping spills from FOOD-CONTACT
and nonFOOD-CONTACT SURFACES of EQUIPMENT.
(C) Dry or wet cloths that are used with raw animal FOODS shall be kept separate from
cloths used for other purposes, and wet cloths used with raw animal FOODS shall be kept in
a separate SANITIZING solution.
(D) Wet wiping cloths used with a freshly made SANITIZING solution and dry wiping cloths
shall be free of FOOD debris and visible soil.
(E) Working containers of SANITIZING solutions for storage of in-use wiping cloths may be
placed above the floor if used in a manner to prevent contamination of FOOD, EQUIPMENT,
UTENSILS, LINENS, SINGLE-SERVICE or SINGLE-USE ARTICLES.

4-compartment equipment wash sink, recorded 200ppm of Oasis 146 in the final rinse.
4-compartment bar sink, recorded 200ppm of Ster-bac Blu sanitizer in the final rinse.
Low temperature glass washer, recorded 100ppm of sanitizer in the final rinse.


Temperatures recorded during the inspection:
Walk-in freezer - [-1f] Walk-in cooler - 30f
Walk-in cooler (chicken) - 29f Walk-in beer cooler - 38f
COOKS LINE TEMPERATURES
Prep coolers Inside - 37f & 39f
Top - 41f & 35f Grill drawers - (burgers) 13f
Reach-in freezers - [8f & -3f] Hot holding (wings) - 135f & 148f
Bar reach-in - 41f
Customer service beverage cooler - 31f
Wait staff reach-in cooler - 41f

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-------X------The restaurant handles raw poultry, meat, or seafood.
1------X-------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----X---------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-------X-------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

No violations noted during this inspection.
Gloves are available and used.
All burgers are cooked to med-well.
Restaurant has a verbal sick policy. A copy of our written policy in English and Spanish was left with this report.
4-Compartment sink, Oasis 146 sanitizer, n.s.u.
Recorded 100ppm of sanitizer in the final rinse of the bar glass washer.
4-compartment bar sink, Clean Quick sanitizer, n.s.u.
Temperatures recorded during the inspection:
Walk-in freezer - [8f]
Walk-in cooler - 34f
Walk-in cooler (chicken) - 28f
Beverage walk-in - 36f
Cooks line
Reach-in freezers - [-1f & 12f]
Hot holding (wings) - 143f & 160f
Steam table - 145f
Burger drawer - 24f
Prep cooler (chicken) - 41f, (top) - 35f
Salad prep cooler - (inside) - 41f, (top) - 32f
Wait staff reach-in - 41f

Our Department received a complaint concerning a party of (5) who ate at this establishment on 12-27-10 at about 12:00p.m.. The 3 who ate
chicken became sick (6) hours later. The (2) that did not get sick had burgers. This is the only complaint our Department has received.
Discussed the complaint with the Manager on duty.
* The Restaurant has an employee health policy.
* To his knowledge, no employees were sick on 12-27-10.
* All hand wash stations were stocked with soap and towels.
* Observed food workers wearing disposable gloves.
* Raw chicken is held in a separate part of the reach-in. Temperature today was 41f
* Fried chicken and chicken strips are a frozen item. Temperature in the reach-in freezer today was 15f.
* Wings in the hot holding unit were at 154f.
* The walk-in used to store chicken was at 40f.

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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1. Wisconsin small cities
2. Wisconsin smaller cities
3. Wisconsin
4. Waukesha County, WI Restaurants