BUFFALO WILD WINGS 538

High Priority - Live, small flying insects found - 1 flying insect at front bar

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Blodgett Oven -microwave on cooks line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board on cooks line Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. - utensils stored in hand sink next to dish machine Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Buildup of food debris/soil residue on equipment door handles. - handle on microwaves on cooks line.

Basic - Cutting board has cut marks and is no longer cleanable. - green cutting board at front bar

Basic - Exterior door has a gap at the threshold that opens to the outside. - back door

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of soda machine in server station

Basic - Old labels stuck to food containers after cleaning. Corrected On-Site

Basic - Open dumpster lid. Corrected On-Site Repeat Violation

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. -sink and surface 1300ppm -operator diluted -500ppm Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -soda gun at outside bar soiled

Intermediate - Handwash sink not accessible for employee use at all times. -hand wash sink at Togo hot box taken out of order due to drain overflowing -operator states maintenance ticket has been places

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tiles damaged outside of employee restroom Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -through kitchen Repeat Violation

Basic - Duct tape used to repair nonfood-contact surface. -produce cooler door handle

Basic - Equipment in poor repair. -outside bar dish machine non functional

Basic - Floor area(s) covered with standing water. -employee restroom -under 3 compartment sink in main kitchen

Basic - Floor soiled/has accumulation of debris. -accumulation of grease under fryers in kitchen

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -walk in cooler

Basic - Missing drain plug at dumpster. -green dumpster

Basic - Objectionable odors in bathroom or other areas of the establishment. -employee restroomn

Basic - Old food stuck to clean dishware/utensils.

Basic - Open dumpster lid. Corrected On-Site

Basic - Water draining onto floor surface. -bar dish machine draining water onto floor under hand wash sink

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tile next to vent above dish washing machine shows signs of water damage and accumulation of mold like substance Warning - From follow-up inspection 2024-11-12: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vent above HWS next to front counter heavy accumulation of dust -vent above dishwashing machine accumulation of mold like substance Warning - From follow-up inspection 2024-11-12: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -accumulation of food debris on top of dishwashing machine Warning - From follow-up inspection 2024-11-12: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. -operator moved containers with old labels back to dish washing areaCorrective Action Taken Corrective Action Taken Warning - From follow-up inspection 2024-11-12: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. -HWS at wait station drain pipe leaking onto floor Warning - From follow-up inspection 2024-11-12: Time Extended

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - cook wearing watch

Basic - Floor area(s) covered with standing water. - server station

Basic - Standing water in bottom of reach-in-cooler. - expo cooler

Basic - Waste line missing at soda gun holster.

Basic - - From initial inspection : Basic - Accumulation of debris on dish racks. Repeat Violation Warning - From follow-up inspection 2023-08-04: Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - employee restroom in back Warning - From follow-up inspection 2023-08-04: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. - in back area. Warning - From follow-up inspection 2023-08-04: Time Extended

Basic - - From initial inspection : Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. - outdoor bar Dish machine. Warning - From follow-up inspection 2023-08-04: Machine is unplugged due to electrical problems. Manager states that employees bring dirty items to warewash station in kitchen for cleaning. Viewed emails and work orders showing repair efforts are being made. Next unannounced per Leslie Martin. Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Warning - From follow-up inspection 2023-08-04: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - behind soda nozzles on drink station in server area - top of dish machine Repeat Violation Warning - From follow-up inspection 2023-08-04: Time Extended

Basic - - From initial inspection : Basic - Plumbing system in disrepair. - outside mop sink, not in use, collecting water and breeding mosquitoes. Warning - From follow-up inspection 2023-08-04: Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -outside bar chlorine 0 ppm

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee touched face then continued to work with food

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -3 small fly insects under 3 compartment sink

High Priority - Sink and surface not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -O ppm corrected to 2.11 Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Mac and cheese 44f placed in walk in cooler

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -soda nozzle at soda near door

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -dining soda station Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -first hand sink at outside bar

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Carbon dioxide/helium tanks not adequately secured. -outside rear door

Basic - Employee drinking from a open container at soda station in dining room.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Floor soiled/has accumulation of debris. -under cooking equipment

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filter soiled with dust and grease at cookline -hood filter dusty over oven -chicken walk in cooler gasket soiled

Basic - Old labels stuck to food containers after cleaning.

Basic - Standing water in bottom of reach-in-cooler. -waitstation

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mac n cheese (46F - Cold Holding); shredded cheese (46F - Cold Holding) Operator discarded products.

High Priority - Toxic substance/chemical improperly stored. Hanging on employee drink rack. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on cooks line.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink across from expo. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on expo. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.

High Priority - Toxic substance/chemical improperly stored. Spray bottle of cleaner stored in sink at front bar.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on cooks line and dressing stations

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Buildup of food debris/soil residue on equipment door handles. All cooling units on cooks line.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Behind the fryers.

Basic - Old labels stuck to food containers after cleaning. Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up. At rolling station Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Filter powered Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Spray bottle of cleaner stored next to clean utensils at expo

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Separate hose bibb at mop sink

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on cooks line and expo

Basic - Covered waste receptacle not provided in women's bathroom. Employee bathroom next to office.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold on Walls behide dish machine

Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons and forks at rolling station