Buffalo Wild Wings

Proper Cold Holding Temperatures

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Addl Notes: Observed lettuce 45*F, tomatoes 47*F in the top portion of the prep cooler at the time of inspection. In server station observed opened blue cheese 54*F and ranch dressing 44*F with TCS milk and egg ingredients with container stating to keep refrigerated. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Per PIC, the lettuce and tomato was prepped 1 hour prior to the time of inspection and was placed in the bottom portion of the prep table to cool to 41*F at the time of inspection. PIC stated TCS dressings were placed in the unit approximately 3 hours prior to the time of inspection and were placed in the walk-in cooler to rapidly cool to 41*F at the time of inspection. PIC noticed the fridge had not been turned on for the dressings and turned it on at the time of inspection. After discussion with the person in charge, it has been determined that the root cause of the violation was training staff, a verification breakdown, which resulted in the violation. Corrective Action: Corrected at time of inspection. Consecutive repeat: 2nd.

Priority

Food-Contact Surfaces: Cleaned and Sanitized

4-602.11 (E) - Core: Equipment Food - Contact Surfaces and Utensils-Frequency; Non-TCS. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: Observed interior of ice machine with buildup of organic matter and residues at the time of inspection. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, they must be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or organic matter. Corrective Action: Correct prior to next routine inspection.

Physical Facilities Installed, Maintained, and Clean

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed standing water by three compartment sink, mop sink, and underneath grease container at the time of inspection. Also observed residue and build up underneath storage racks in dry storage area. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.