BUFFALO WILD WINGS TO GO

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw bacon and raw hamburgers stored on shelf above containers of mayo and mustard. Do not store raw animal foods above ready-to-eat foods. CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sink and surface sanitizer solution at 3-compartment sink measured 0 ppm. Bucket of concentrated sanitizer was empty. CDI - PIC connected new bucket of concentrated sanitizer and refilled sink and it was at proper concentration. // 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Pans, lids and tongs on clean dish shelf had grease and food debris on them. Food-contact surfaces and utensils shall be clean to sight and touch. CDI - Utensils with food debris/grease on them were moved to sink to be washed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Disinfectant was being used by employee to clean prep table. CDI - Employee educated to use sanitizer to clean prep tables.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Stacks of pans and containers on clean dish shelf were stacked while still wet. Allow utensils to air dry before stacking them. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked wings in the warmer below 135F. PIC stated that they are only held for 1.45 hrs and then thrown away. CDI PIC reheated wings to 165F For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at prep unit have deep grooves that can not be effectively cleaned and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 3 containers of blue cheese cups over 41F in RIC. CDI PIC voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

5-205.15 Maintain a plumbing system in good repair. Observed faucet at prep sink leaking. PIC stated that he has already put in a work order.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed standing water on floor near back storage area. EHS advised to sweep water to drain.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed one metal pan with visible food debris stacked and stored in the clean dish rack. CDI: PIC removed the pan and placed in the dirty dish room to be properly washed, rinsed, and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food employee actively engaging in food prep without a hair restraint. CDI: PIC provided hat for the employee and employee donned the hat to prevent contamination.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed the bottoms of the lowboy coolers and lowboy freezers accumulating with food debris. Increase cleaning frequency.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a sheet tray full of chicken wings that were temping below 135 degrees F. PIC stated that they partially cook their wings and hold it in the hotbox until they fry (to order) the wings for a second time above 165 degrees F. REPEAT VIOLATION. Note: Facility does not have a variance or any approval for par-cooking their wings. After going over the option to get approval for par-cooking and the procedures of cooling logs for par-cooking, PIC stated that they will not par-cook wings anymore and will cook them fully to above 165 degrees F every time. CDI: PIC discarded all leftover chicken wings that were HH in the hotbox and made fresh batch to hot hold that were temping above 135 degrees F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a couple metal pans stacked wet and stored in the clean dish rack. CDI: Pans were separated to allow proper air-drying.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed shared dumpster door kept open during time of the inspection. CDI: Dumpster door was closed.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed gatorade drink stored on cutting board of prep unit exposed to consumer goods in opened flip top. CDI - PIC removed drink to designated storage area. -0.5-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed flat sheet pans and vegetable slicer with food debris and greasy to touch stored as clean. CDI - Utensils transferred to the 3-compartment sink to be washed, rinsed and sanitized. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg, How to Test Sanitizer: https://youtu.be/y0SjmnabFaY, and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed basket of chicken wings left out on fryer ledge with temperatures reading 100-105 degrees F. PICs unable to confirm time food was prepared. CDI - Product voluntarily discarded for compliance. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing foods without a hair restraint. -0-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily scored cutting board at prep unit. CDI - PIC flipped cutting board. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged wall in lobby and evidence of water leak. PIC confirmed that there had been a water leak which has since been repaired. Repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed on floors inside of walk-in cooler, walk-in freezer, in front of kitchen’s single service shelving unit and inside of shared restroom. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal cell phone stored on clean utensil shelving unit alongside clean food service equipment. CDI - Cellular device removed. -0-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf observed unlabeled spray bottle of glass cleaner. CDI labeled