Buffalo Wild Wings Grill & Bar #332

Observed several Time/Temperature Control for Safety (TCS) foods inside the prep cooler above 41 F: shredded chicken (51 F), cut lettuce (54 F), sliced cheese (55 F and 59 F), and slaw (60 F). The thermometers inside the unit read 43°F and 55 F for the ambient air temperature. Possibly the unit was left open for a long period of time, which caused the unit's ambient air and TCS foods to increase in temperature. All cold-hold TCS foods must be 41 F or below. COS: Food items held for less than 1 hour were moved to the walk-in cooler, and the other items were discarded. The unit must be serviced/repaired and the ambient air temperature must be 41 F or below.

Observed establishment not having test strips to check the proper sanitizer strength for the Lactic Acid sanitizer solution that is used. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. The establishment must have test strips to check the sanitizer's proper strength.

Observed two employees wearing watches while handling/prepping food. Except for a plain ring, such as a wedding band, food employees may not wear jewelry, including jewelry with medical information, on their arms and hands while preparing food. Remove gloves from hands, remove watches, wash hands properly, and place new gloves on hands before proceeding to handle/prep foods.

Observed two employees handling/prepping food without wearing a hair restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair, including beards and mustaches longer than one-half inch. Remove gloves, place on hair restraint to cover loose hair, wash hands properly, and place new gloves on hands before proceeding to prep/handle food.

Observed several Time/Temperature Control for Safety (TCS) foods inside the prep cooler (lower section) above 41F. The ambient air temperature inside the unit at 46F. Possibly, the unit doors were left open rather than completely closed after use. All cold-hold TCS foods must be 41F or below. Corrected on Site (COS): Food items discarded. Please have the unit serviced/repaired by a reputable company.

Observed the hot water at the two sinks in the men's restroom reaching to 75F and observed the hot water at one of the hand sinks in the women's restroom reaching to 75F. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. Have the hot water temperature at the hand sinks adjusted to the correct temperature.

Observed TCS items (beer cheese and chili) in the prep top cooler holding above 41F. PIC states they had some issues with the unit in previous week. The food items were inside the unit since 11:00am today. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F. COS: The food items were moved to the walk in cooler.

Observed 25 parts per million of sanitizer dispensing from the dish machine in the bar area. Also, a work order was placed for the dish machine to be repaired. The part was delivered, the facility is just waiting for the repair to be performed. PIC states the facility has been using the 3 compartment sink to wash, rinse, and sanitize the dishes. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed on the unit's data plate: 50 parts per million (ppm). Have the unit serviced with the correct sanitizer, utilize three compartment sink to wash, rinse and sanitize utensils.

Observed several plastic food grade containers wet stacked on storage shelf. After cleaning and sanitizing, equipment and utensils: Shall be air-dried or used after adequate draining before contact with food. Person in charge removed containers in order to be re-washed, rinsed and sanitized.