A & D BUFFALOS

Procedures for responding to vomiting and diarrheal events

Observed no written procedures for bodily fluid events on site at time of inspection.Corrective Actions: Ensure written procedures for bodily fluid events are readily available.

Contamination prevented during food preparation, storage and display

Observed boxes of food items stored on floor near back door. Observed employee personal lunches stored above food item containers intended for public consumption in walk in cooler.Corrective Actions: Ensure all food items are stored at least 6 inches off the floor at all times. Ensure employee personal items are stored away or below stored food item containers intended for public consumption.

Food and non-food contact surfaces cleanable, properly designed, constructed and used

Observed plastic wrapper used as liner on storage shelf near topping cooler. Observed cardboard used as surface on shelves in storage areas throughout kitchen.Corrective Actions: Ensure all food and non food contact surfaces are smooth, easily cleanable, and non absorbent.

Non-food contact surfaces clean

Observed accumulation of grease and food debris on storage shelves and other non food contact surfaces throughout kitchen area.Corrective Actions: Ensure non food contact surfaces are regularly cleaned to prevent accumulation of grease and debris.

Hot and cold water available; adequate pressure

Observed hot water at hand sink near front counter area only able to reach and maintain 90°F.Corrective Actions: Ensure all hand sinks are able to reach and maintain 100°F at all times.

Physical facilities installed, maintained, and clean

Observed missing coving tiles on wall area between three compartment sink and dry storage room.Corrective Actions: Ensure missing coving tiles are replaced in order to maintain smooth, easily cleanable, and non absorbent properties.

Adequate ventilation and lighting; designated areas used

Observed 2 non functional light fixtures under vent hood at time of inspection. Observed accumulation of dust and grease on ventilation areas in kitchen area.Corrective Actions: Ensure all light fixtures in food preparation and food storage areas are functional and shatter proof. Ensure ventilation areas in kitchen area are cleaned regularly to prevent accumulation of dust and grease.