A & D BUFFALOS

Procedures for responding to vomiting and diarrheal events

Observed no written procedures for bodily fluid events.Corrective Actions: Ensure written procedures for bodily fluid events are readily available.

Toxic substances properly identified, stored, used

Observed several chemical spray bottles throughout establishment with no label.Corrective Actions: Ensure all chemical spray bottles are labeled with name of chemical solution.

Food properly labeled; original container

Observed bulk container of lemon pepper sauce on dry storage rack with no name label.Corrective Actions: Ensure all food items no longer in original container are labeled with common food name.

Contamination prevented during food preparation, storage and display

Observed ceiling of walk in cooler leaking water on food item containers stored in walk in cooler when cooling unit is in defrost mode.Corrective Actions: Ensure leak on walk in cooler ceiling tile is repaired to avoid contaminating food items stored in walk in cooler.

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

Observed damaged handle of whisk stored in lemon pepper sauce container.Corrective Actions: Ensure damaged equipment and utensils are repaired or replaced.

Non-food contact surfaces clean

Observed accumulation of food debris on floor near ice machine.Corrective Actions: Ensure non food contact surfaces are regularly cleaned to prevent accumulation of debris.

Physical facilities installed, maintained, and clean

Observed missing and damaged coving tiles near three compartment sink. Observed missing floor tiles near flat top grill.Corrective Actions: Ensure damaged and missing tiles in kitchen in order to maintain smooth, easily cleanable, and non absorbent properties.

Adequate ventilation and lighting; designated areas used

Observed accumulation of grease on extractor vent behind ice machine. Observed non functional light fixtures under vent hood.Corrective Actions: Ensure extractor vent is cleaned to prevent accumulation of grease. Ensure all light fixtures in food preparation areas are functional and shatter proof.