A95
BUFFALO WILD WINGS
9402 NORTHLAKE WEST DR, SUITE 103, Charlotte, NC 28216
Restaurant · NC permit/State ID 2060017781
Latest gradeA (95)
Last inspectedAug 31, 2026
Inspections on record25
On record sinceDec 5, 2013
Score history
Dec 5, 2013Higher is betterAug 31, 2026
Inspections & violations
Aug 31, 2026 A 95 · 5 violations
#3 · Management, food & conditional employee; knowledge, responsibilities & reporting
Corrected during inspection
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employee health posters in facility but no exclusion information included. CDI: EHS provided a health policy to PIC for facility.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety
#15 · Food separated & protected
Corrected during inspection
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed container of raw chicken being stored over container of raw beef patties. CDI: Employee rearranged storage order to be in compliance.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#16 · Food-contact surfaces: cleaned & sanitized −3
Corrected during inspectionRepeat violation
-REPEAT-
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-
Observed food debris and greasy residue on interior of several plastic sauce bowls. EHS discussed proper cleaning of bowls with PIC CDI - PIC moved containers to 3-comp sink for W/R/S. REPEAT.
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 .
#22 · Proper cold holding temperatures −1.5
Follow-up verification required
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple items in fliptop unit holding above 41F and marinara in CH drawer of unit above 41F. Upon arrival to facility, EHS observed employee cleaning units and food was out of units during this process. PIC took TCS foods to WIC to cool back down and replaced them with other batches that were 41F or below. By end of inspection, the new batches of foods in units were above 41F. EHS observed the units holding at 39F-40F ambient temperature. PIC stated that sometimes it is hard to keep the temperature low when the lids are left open. EHS discussed use of emergency TPHC until units are capable of keeping TCS foods at 41F or below. PIC filled out emergency TPHC procedures during inspection and EHS reviewed. CDI: PIC took TCS foods to WIC to quickly cool to 41F or below. Verification visit required within 3 days to ensure cold holding compliance. PIC stated that a service ticket has been put in for this unit. EHS to follow-up.
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 .
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
Corrected during inspection
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed salad bowls stored in containers soiled with food debris. CDI- Bowls and containers taken to be cleaned. Increase cleaning frequency.
Jan 13, 2026 A 95.5 · 5 violations
#16 · Food-contact surfaces: cleaned & sanitized −3
Corrected during inspectionRepeat violation
-REPEAT-
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-
Observed food debris on interior of several plastic containers. EHS and PIC discussed training staff to double check dishes for cleanliness prior to moving them to the clean rack. CDI - PIC moved containers to 3-comp sink for w/r/s.
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 .
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
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.
Observed plastic containers wet stacked. PIC moved containers into a self-draining position to allow for air drying.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair.
Observed heavily rusted interior walls of chicken WIC. Observed damaged floor in walk-in freezer. Per PIC, store is scheduled for a remodel starting in late February. Repair or replace interior WIC walls and WIF floor.
#54 · Garbage & refuse properly disposed; facilities maintained −0.5
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
Observed cardboard dumpster with open lid. PIC closed the lid.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.
Observed flattened boxes and other debris around the exterior of the dumpsters. PIC to address cleaning of dumpster enclosure.
#55 · Physical facilities installed, maintained & clean −0.5
Repeat violation
-REPEAT-
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 low floor grout throughout kitchen area. Per PIC, store is scheduled for a remodel starting in late February. Repair or replace kitchen flooring.
Aug 13, 2025 A 93.5 · 7 violations
Inspector comments: NOTE: Both cold holding units were holding above 41f. Facility only has the two units to hold food cold, along with walk in coolers. EHS has implemented a short term holding SOP for the facility, until the units are fixed. Facility is to hold small amounts of most needed items (ie: lettuce, cheese, tomato) on TPHC in cold containers. Food will be discarded and replenished after 4 hours. Facility is to adhere to the TPHC procedures given by MCHD environmental health. EHS left a copy of the procedures and reviewed the process with the manager. THIS IS A TEMPORARY PROCESS UNTIL THE COLD UNITS. Facility MUST fix units in order to be in compliance. Manager had already put in a work order. EHS will make a visit with 3 days to verify that unit has been fixed. Facility cannot function efficiently without cold holding units. If units are not fixed in a timely manner and/ or issues are found pertaining to food safety, permit may be suspended.
EHS found pans of chicken and wet batter in cold containers labeled for 5:00pm today. EHS the process for the chicken. Pans are to be held for 8 hours, however, they usually refresh every 6 hours. Employee stated, the cold containers are supposed to be able to hold food cold for up to 8 hours. EHS temped the chicken at 39F at the beginning of the inspection. EHS re-temped the chicken later on in the inspection and found that the chicken temperature had increased to 44F. Cold container is not efficiently holding temp. Manager stated that they will be switching to pre-breaded chicken. For now TPHC has been implemented.
FSMS implemented.
#8 · Hands clean & properly washed
Corrected during inspection
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed employee handle soiled dishes, then go to handle customer food, without handwash. CDI- Employee washed hands.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several sauce bowls and plates soiled with old food debris. CDI- All items taken back and washed. EHS reviewed SOP for washing sauce bowls and dishes. PIC stated that after employees clean them, PM or AM managers check behind the staff to ensure bowls are clean. Bowls were not checked for PM shift or AM shift prior to use when EHS arrived. All sauce bowls checked were soiled with the exception of 2 that were found clean. The shelves housing the bowls were also soiled. EHS recommends implementing cleaning logs for bowls and monitoring logs based on severity of findings.
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 .
#22 · Proper cold holding temperatures −3
Repeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes, lettuce and cheese in prep tops 1 and 2 holding above 41F. Observed slaw, chili, macaroni and queso in cold drawers 1 and 2 holding above 41F. CDI- Items placed in the walk in cooler for cooling. Tomatoes discarded. Both prep units were holding at 50F. Some items temped in the units were 41F, however they were just placed into the unit from the walk in. As the inspection continued the food got hotter and never cooled down. All food was pulled from the units. EHS prepared and temporary SOP for holding food during service until unit is fixed. See general comments for details.
Observed chicken in cold container holding above 41F. Employee stated that the cold container is supposed to hold for 8 hours. When EHS first temped the chicken, it was 39F after returning and checking again, the chicken was 44F. Unit is not effective at holding chicken cold. Manager stated they will be remove in the hand breaded chicken next week and will be ordering frozen pre-breaded chicken.
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
#38 · Insects & rodents not present; no unauthorized animals −1
Repeat violation
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnats in kitchen area.
#44 · Utensils, equipment & linens: properly stored, dried & handled
Corrected during inspection
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed salad bowls stored in soiled containers. CDI- Bowls and containers taken to be cleaned. Increase cleaning frequency. Observed cleaned dishes touching soiled dishes at the wash basin. Clean dishes were hanging too close to wash area. Dishes are exposed to contamination in the area. CDI- Cleaned dishes removed.
#49 · Non-food contact surfaces clean −1
Repeat violation
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 all prep top units/ cold drawers in need of cleaning. REPEAT Observed shelves housing sauce bowls in need of cleaning. Observed salad bowl bins, and sauce dispensers in need of cleaning.
#55 · Physical facilities installed, maintained & clean
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 low grout in kitchen area. Observed corner guard pulling away from wall.
May 12, 2025 A 98 · 4 violations
Inspector comments: EHS provided updated V&D handout.
#22 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sliced tomatoes and shredded lettuce in flip top 1 above 41F. CDI- Items were voluntarily discarded due to being in unit for more than 4 hours. Observed 7 pre portion containers Mac and cheese temping above 41F in cold drawers. CDI- PIC voluntarily discarded front portion of pan due to items being held in unit overnight. Observed deep plastic pan of portioned shredded rotisserie chicken temping above 41F. CDI- PIC removed plastic pan to be rapidly cooled in WIF due to items being in unit less than 4 hours. Observed shredded lettuce in flip top 2 temping above 41F. CDI- PIC removed deep plastic pan of lettuce to be rapidly cooled in WIF due to items being moved to unit within the last 2 hours.
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 .
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several small flying insects throughout facility. PIC stated that pest control had been contacted but source of flying insects remains unknown.
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans used to serve customers being wet stacked above pass through at cook line.
#49 · Non-food contact surfaces clean −0.5
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 rims inside cold drawers with food debris. Observed plastic pans throughout dish pit area with sticker residue intact stored as clean. Observed top of dish machine with heavy food residue accumulation. Increase cleaning frequency to preclude accumulation of debris and residues.
Dec 4, 2024 A 98 · 2 violations
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- *Observed - Food employee properly wash hands and then without using a barrier turn off faucet. *CDI - PIC corrected employee on mistake, employee then rewashed properly using a paper towel as a barrier to turn off faucet.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
Corrected during inspection
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. *Observed - Cutting board with deep scoring making it no longer easily cleanable. *CDI - PIC voluntarily discarded item.
Jun 26, 2024 A 97 · 5 violations
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspection
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.Observed lemon and debris in hand sink at service station 2
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed buckets blocking hand sink by chicken WIC. CDI.Buckets were removed and hand sink cleaned out.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspectionRepeat violation
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed sticker residue on clean plastic containers. REPEAT Items were moved to dish washer to w/r/s
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.Observed cavity of both microwaves with food debris inside.
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 .
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests throughout kitchen
#49 · Non-food contact surfaces clean
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 shredded cheese in bottom of cold drawer under grill.
#55 · Physical facilities installed, maintained & clean −0.5
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed some areas of tile with low grout, water getting trapped between tiles. Ensure flooring is smooth and easily cleanable. REPEAT
Oct 27, 2023 A 96.5 · 7 violations
Inspector comments: EHS Courtni Brown co led inspection.
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspection
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels stocked at handsink directly adjacent to raw walk in cooler. CDI- paper towels provided.
#15 · Food separated & protected −1.5
Corrected during inspection
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed box of raw burgers in produce cooler, on top of thawing rack with RTE sauces and foods like marinara sauce and pre cooked pork. CDI- box of burgers moved, PIC stated this is normally in the raw cooler- seperated from the chicken wings.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a couple of plastic containers stored as clean with food residue and sticker residue, PIC stated date stickers are not dissolvable. Ensure stickers are fully removed before wash/rinse/sanitize process. CDI- dishes removed for cleaning, run through dish machine.
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 .
#22 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce in prep unit holding above 41F, see temp chart. Employee stated they just got from walk in cooler, may of left out briefly before putting inside unit. CDI- lettuce moved to walk in to cool.
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 .
#28 · Toxic substances properly identified stored & used −1
Corrected during inspection
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unmarked bottle of chemical cleaner stored in chemical storage area. PIC was unsure what this chemical is. CDI- chemical poured out, PIC will ensure all chemicals are properly labeled moving forward.
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal and plastic containers that were wet stacked at clean dish shelving.
#55 · Physical facilities installed, maintained & clean
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed some areas of tile with low grout, water getting trapped between tiles. Ensure flooring is smooth and easily cleanable.
Jun 27, 2023 A 99 · 3 violations
Inspector comments: Discussed Food Safety Management Systems (FSMS) with PIC, Michael. For more information please visit:
https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspection
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed shredded lettuce and sliced tomatoes cooling in flip top portion of grill make table. PIC stated product placed into unit between 12pm-1pm. CDI: Education provided and covered in ice bags for rapid cooling (39F, 40F).
#49 · Non-food contact surfaces clean
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 vents in walk-in cooler soiled with dust buildup.
#55 · Physical facilities installed, maintained & clean −0.5
Repeat violation
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 no corner flashing piece between walk-in cooler door and office door. REPEAT VIOLATION.
Nov 1, 2022 A 97 · 11 violations
#3 · Management, food & conditional employee; knowledge, responsibilities & reporting
Corrected during inspection
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf Observed employee health policy without all of “big 6” illnesses listed - salmonellas missing. Observed symptoms missing from employee health policy. CDI: EHS provided EH poster and EH policy via email.
#5 · Procedures for responding to vomiting & diarrheal events
Corrected during inspection
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written policy for vomit & diarrhea cleanup. CDI: EHS provided policy via email.
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
GENERAL COMMENT: 5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf Observed hand sink at middle wait station with water flow impeded by eye wash station- water knobs do not function unless “pin” is moved at end of faucet. To turn faucet off, water knobs must be turned and pin pushed again. CDI: EHS verifying with environmental health plan review if corrective action required. EHS will follow-up with facility.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Follow-up verification required
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by an max/min thermometer. -P Observed hot water dish machine unable to reach proper sanitizing temperature- 146F. Facility to use three compartment sink until repaired. PIC placed work order during inspection. EHS will return within 10 days to verify correction. VERIFICATION REQUIRED.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup inside ice bin at middle waitress station.
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed food splash inside microwave above salad make table.
#22 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes being held above 41F in salad make table. PIC stated product prepared @9:30am. CDI: PIC moved product to walk-in cooler for rapid cooling(39F).
#28 · Toxic substances properly identified stored & used −1
Corrected during inspection
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray cans of non-FCS disinfectant stored above dirty and clean dishes at dish machine. CDI: Education provided and PIC relocated cans.
#41 · Wiping cloths: properly used & stored
Corrected during inspection
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored on splash guard of hand sink. CDI: Education provided and PIC moved towel to sanitizer bucket.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several scored cutting boards stored in clean dish area.
4-101.19/4-202.16 Non-food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cloth rope being used to prop open raw chicken walk-in cooler door soiled/stained. EHS recommended replacing with rubber rope for easier cleaning.
#48 · Warewashing facilities: installed, maintained & used; test strips −0.5
Follow-up verification required
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no thermometer or test strips for measuring temperature at hot water dish machine. EHS will return within 10 days to verify correction. VERIFICATION REQUIRED.
#51 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair. Observed leak at carbonated water dispenser. Observed leak at front waitress hand sink.
#55 · Physical facilities installed, maintained & clean
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 grout in beginning stages of needing repair along cook line in kitchen.
Mar 17, 2022 A 96.5 · 3 violations
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink near walk-in freezer. CDI: PIC provided paper towels.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several insert pans stored as clean soiled with stickers/sticker residue. CDI: PIC sent to be W/R/S.
#38 · Insects & rodents not present; no unauthorized animals −2
Repeat violation
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies throughout kitchen and bar areas. REPEAT VIOLATION.
Oct 4, 2021 A 94.5 · 6 violations
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at bar hand sink. CDI: PIC provided soap.
#16 · Food-contact surfaces: cleaned & sanitized
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on soda nozzles and inside ice bins/on lids at all three waitress stations.
#22 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one insert pan of sliced tomatoes being held above 41F in walk-in cooler. Product prepared 10/03/2021. CDI: PIC voluntarily discarded product. Observed one insert pan sliced tomatoes being held above 41F in make table. Food employee stated product was removed from unit for cleaning and sat on prep table for approx. 1 hour. CDI: PIC added ice to top of product for rapid cooling. Observed raw chicken tenders and chicken breast being held above 41F in ice bath containers. PIC stated product brought from walk-in freezer @10:30am and gets switched @6pm. CDI: PIC placed chicken back into walk-in cooler for rapid cooling. REPEAT VIOLATION.
**CONTINUED NON-COMPLIANCE CAN RESULT IN RISK CONTROL PLAN AND POSSIBLE PERMIT ACTION AT NEXT INSPECTION.
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspectionRepeat violation
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed grilled onions and peppers cooling on prep table. Food employee stated product was needed for use so they removed it from the walk-in cooler. Product prepared @10:30am. CDI: PIC placed product into freezer for rapid cooling. See temp chart for details. REPEAT VIOLATION.
#38 · Insects & rodents not present; no unauthorized animals −2
Repeat violation
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one live roach at hand sink in bar area. Observed a few fruit flies throughout kitchen and bar areas. REPEAT VIOLATION.
#48 · Warewashing facilities: installed, maintained & used; test strips
Corrected during inspection
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no temperature measuring device for hot water dish machine. CDI: Education provided and PIC made aware that water temperature should be measured.
May 5, 2021 A 91.5 · 14 violations
#8 · Handwashing sinks, supplied and accessible −1
Corrected during inspection
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed bar hand sink used as storage for equipment. CDI. PIC removed item.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed 2x server stations without soap & hand towels. Observed women's restroom without hand towels.
#14 · Food-contact surfaces: cleaned and sanitized −3
Corrected during inspectionRepeat violation
4-702.11 Before Use After Cleaning - P Observed bar dish machine pulling 0 ppm chlorine. Sanitizer hose is damaged & needs repairs. CDI. PIC will contact maintenance and will not use dish machine until it is working properly. Bar will use back dishwasher or 3-comp sink. VR
#19 · Proper hot holding temperatures
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed buffalo sauce in food warmer hot holding at 129 F. CDI. PIC reheated to 135 F.
#20 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods inside prep unit and bottom reach-in cold holding above 41. See chart above. CDI-PIC moved TCS foods to WIC to cool and PIC will stack in smaller, metals pans. PIC will temp and make sure unit is holding temp.
#21 · Proper date marking and disposition
Corrected during inspection
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Observed sliced tomatoes, pico de gallo, shredded cheese & lettuce without proper date marking. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed opened bag of shredded cheese without date mark. PIC stated that this item had been opened the day before. CDI. Date mark for yesterdays date placed.
#26 · Toxic substances properly identified, stored, and used
7-102.11 Common Name-Working Containers - PF. Observed numerous squeeze bottles throughout the prep line unlabeled.
#31 · Proper cooling methods used; adequate equipment for temperature control
Corrected during inspection
3-501.15 Cooling Methods - PF. Observed cut tomatoes & shredded lettuce inside tightly closed plastic containers. Per PIC, these were recently prepped. CDI. PIC moved TCS foods into WIC, removed lids to allow adequate cooling.
#36 · Insects and rodents not present; no unauthorized animals −1
Repeat violation
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies throughout the facility. PIC states that pest control frequents the establishment on a weekly basis.
#41 · In-use utensils: properly stored
Corrected during inspection
3-304.12 In-Use Utensils, Between-Use Storage - C. Observed food handle in direct contact with breading. CDI. PIC re-positioned handle in upward position.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
4-501.11 Maintain equipment in good repair. Observed prep top unit rubber gasket hanging out of the liner. Observed microwave without handle.
#46 · Warewashing facilities: installed, maintained and used; test strips −0.5
Follow-up verification required
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test strips available for 3-comp sink and bar dish machine. VR
#47 · Non-food-contact surfaces clean
4-602.13 Nonfood Contact Surfaces - C. Observed outer surface of soda nozzles at 3x server stations with buildup, in need of cleansing.
#52 · Garbage and refuse properly disposed; facilities maintained
Corrected during inspection
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster sliding door left open. CDI.
#54 · Meets ventilation and lighting requirements; designated areas used
Corrected during inspection
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee's opened beverage & mobile device stored on food contact surface. CDI. PIC instructed food handler to remove belongs to designated employee area.
Sep 16, 2020 A 97 · 6 violations
#14 · Food-contact surfaces: cleaned and sanitized −1.5
Corrected during inspection
4-702.11 Before Use After Cleaning - P Observed bar dish machine pulling 0ppm chlorine. PIC added new chlorine and it was still not pulling enough bleach. CDI-PIC called maintenance while EHS was on site and will not use until it is working properly. Bar will use back dishwasher or 3-comp sink.
#20 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ranch and blue cheese at 52/50F in a to-go prep unit. Food employee explained they had recently brought them out, they were made Monday. Dressing were stacked 5 high in large plastic containers. Dressing in bottom was 43F. CDI-PIC moved dressing back to the WIC to cool and PIC will stack in smaller, metals pans. PIC will temp and make sure unit is holding temp.
#26 · Toxic substances properly identified, stored, and used
7-201.11 Store toxic materials to avoid contamination. -P Observed disinfectant spray stored hanging on a metal rack above caramel sauce.
PIC did not sign due to Covid protocols
#36 · Insects and rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies throughout facility.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
4-501.11 Maintain equipment in good repair. Observed prep unit with cold drawers not working-not in use. Observed prep top lid broken in half and hanging when you open it.
#53 · Physical facilities installed, maintained and clean
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 areas of low grout throughout kitchen area.
Nov 27, 2019 A 98 · 4 violations
#13 · Food separated and protected −1.5
Corrected during inspection
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed multiple boxes of unwashed tomatoes being stored over RTE/Prepped produce such as washed peppers etc. CDI- Food items were rearranged. -1.5 points.
#14 · Food-contact surfaces: cleaned and sanitized
Corrected during inspection
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine only reaching 154F during trial runs. CDI- Machine was ran several times and finally reached 164F consistently. Still recommend having service tech come out for possible preventive maintenance on dish machine for better consistence. 0 points.
#38 · Personal cleanliness −0.5
2-402.11 Effectiveness-Hair Restraints - C/2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee prepping celery and carrots without wearing a proper hair restraint and with wrist accessories. -.5 points.
#53 · Physical facilities installed, maintained and clean
6-501.12 Cleaning, Frequency and Restrictions - C Observed heavy dust buildup on vent at back of the facility. Ensure that facility is being maintained so that is free of dust buildup. 0 points.
Jun 30, 2019 A 98.5 · 1 violation
#14 · Food-contact surfaces: cleaned and sanitized −1.5
Corrected during inspectionFollow-up verification required
4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF In a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194 F, or less than (1) for a stationary rack, single temperature machine, 165 F. Dish machine peaked at 157 F during inspection. CDI- facility will use dish machine for wash and rinse, but will use 3-comp sink for chemical sanitizing until machine is repaired. VR- facility has ten days to repair unit since change in serving plates has increase volume.
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT:
(a) At a frequency specified by the manufacturer, or
(b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
ICE MACHINE WITH PINK SLIME/MOLD BUILDUP-NEED TO CLEAN AND SANITIZE ON A FREQUENCY TO KEEP SLIME AND MOLD FREE.
Sep 20, 2018 A 99 · 6 violations
#8 · Handwashing sinks, supplied and accessible
Corrected during inspection
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed one handsink lacking a functioning soap dispensor at time of inspection. Working soap dispensor was provided by PIC during the inspection.
#14 · Food-contact surfaces: cleaned and sanitized
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one lexan stored as clean with dried on food residue present on the interior surfaces. Item was reprocessed by the PIC. Ensure that employees are thoroughly removing debris through a mechanical means before beginning the sanitization process.
#21 · Proper date marking and disposition
Corrected during inspection
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed chicken breast cooked the day prior and portioned today that was dated for todays date. Facility must date the products for the date that they are cooked, not the day they are portioned. EHS allowed PIC to back
#42 · Utensils, equipment and linens: properly stored, dried and handled −0.5
Corrected during inspection
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed small amount of wet stacked lexan containers in the clean dish area.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
4-502.11(A) Maintain utensils in good repair. Observed one lexan container cracked/damage.
#53 · Physical facilities installed, maintained and clean −0.5
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 molding on one kitchen wall in slight disrepair.
Dec 1, 2017 A 99.5 · 1 violation
#39 · Wiping cloths: properly used and stored −0.5
Corrected during inspection
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed less than 200 ppm Quat sanitizer in buckets. CDI-buckets corrected to required concentration.
Jun 29, 2017 A 97 · 6 violations
#4 · Proper eating, tasting, drinking, or tobacco use −1
Corrected during inspection
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
Observed an open employee drink on the make table today- moved to approved drink storage area to correct.
#7 · No bare hand contact with RTE foods or a pre-approved alternate properly followed
Corrected during inspection
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P
Barehanding with RTE food was not directly observed today. Staff had cucumber on the cutting board half cut but were handling boxes- no gloves on but clearly in the middle of this prep job. Enforce the importance of wearing gloves and using tongs.
#14 · Food-contact surfaces: cleaned and sanitized
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed two choppers stored as clean with food debris on them- sent to be rewashed.
#21 · Proper date marking and disposition
Corrected during inspection
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed chili dated for the day the closed package is pulled from the freezer but not the date it was opened- dates open put on chili today to correct.
#35 · Food properly labeled: original container −2
Repeat violation
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.
Observed water not labeled on the line- bottle labeled during inspection,.
Label oil as well.
#38 · Personal cleanliness
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
Observed an employee handling food with a bracelet on.
Nov 1, 2016 A 96.5 · 6 violations
#6 · Hands clean and properly washed −2
Corrected during inspection
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed two employees busing tables handling soiled cups then immediately begin preparing customer plates. CDI by discussion with PIC. PIC required employees to wash hands.
#20 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce in flip top cooler above 45F. See temperature chart for temperature observations. CDI lettuce voluntarily discarded.
#31 · Proper cooling methods used; adequate equipment for temperature control −0.5
Repeat violation
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed portioned bags of chicken cooling tightly stacked in plastic container in walk-in cooler. CDI portioned bags placed on sheet pans to rapidly cool.
#35 · Food properly labeled: original container −1
Repeat violation
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several containers of spices, oils and spray bottle of water for grill not labeled. REPEAT VIOLATION.
#37 · Contamination prevented during food preparation, storage and display
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed buns stored on floor in walk-in freezer.
#39 · Wiping cloths: properly used and stored
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on prep surfaces.
Jun 22, 2016 A 97.5 · 5 violations
#8 · Handwashing sinks, supplied and accessible −1
Corrected during inspection
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Washing crates stacked completely blocking access to papertowels handwashing area. CDI- PIC Rebecca Hinson corrected.
#20 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. One small container of hummus not under temperature control. See chart for temperature. CDI- placed back in cooler for rapid cooling.
#31 · Proper cooling methods used; adequate equipment for temperature control −1
Corrected during inspectionRepeat violation
to 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Container of portioned shredded cheese stacked on container of portioned shredded cheese that was being cooled down. Container of cut chicken tightly covered during cooling process. Both items in walk in cooler. CDI- containers vented
#35 · Food properly labeled: original container
Corrected during inspection
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. In use spray bottle of oil and water at main line not labeled. Label both
#47 · Non-food-contact surfaces clean −0.5
Corrected during inspection
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried debris on top of dish machine, on side and under back side of fryer, and unused exterior nozzle at bar. Cleaning of mentioned areas is needed.
Sep 25, 2015 A 96.5 · 7 violations
#14 · Food-contact surfaces: cleaned and sanitized −1.5
Corrected during inspectionFollow-up verification required
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one plate stored as clean with food debris.
4-501.114 Maintain sanitizer at correct concentrations. -P Observed bar dish machine dispensing at 0ppm. CDI cups taken to kitchen dish machine. VERIFICATION REQUIRED.
#18 · Proper cooling time and temperatures −1.5
Corrected during inspection
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed 3 sheet pans of chicken prepared at 9am at 74F. CDI chicken was seperated and spread out of more sheet pans and moved to back walk-in. Temperature dropped to 53F at end of inspection.
#26 · Toxic substances properly identified, stored, and used
Corrected during inspection
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer stored in degreaser bottle in bar. CDI bottle was removed from bar.
7-201.11 Store toxic materials to avoid contamination. -P Observed 2 containers of sanitizers stored above prep surfaces and sauces.
#31 · Proper cooling methods used; adequate equipment for temperature control −0.5
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken cooling tightly covered on sheet pans in walk-in. Observed cheese and slaw portioned in bags cooling tightly stacked. Chicken was seperated on sheet pans. Cheese and slaw were placed in larger metal containers to allow air to flow properly around product.
#38 · Personal cleanliness
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several food employees wearing bracelets and rings.
#41 · In-use utensils: properly stored
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed thermometers stored in sanitizer solution. CDI thermometers were removed. Observed in use ice scoop stored in soiled container.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed broken container holding food items in walk-in cooler.
Mar 16, 2015 A 98.5 · 4 violations
#4 · Proper eating, tasting, drinking, or tobacco use −1
Corrected during inspection
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
Observed an uncovered drink stored next to uncovered celery. Observed a covered employee drink stored over dry goods today. Drinks discarded today.
#20 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed chicken stacked to high in the container today- taken to walk in cooler to chill down.
#38 · Personal cleanliness
L2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
Observed waitstaff that cut lemons, limes, oranges, celery, and carrots; along with scooping ice etc. These are considered minimal food service workers and must meet the jewelry requirement. If they are wearing fake or painted fingernails, then they must wash hands and donn gloves before handling any food as stated above.
#54 · Meets ventilation and lighting requirements; designated areas used −0.5
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.
Shield the light at the grill where one is missing.
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed a soiled tobogan on the bar, touching a margarita salter.
Observed jackets stored over dry goods today.
Dec 8, 2014 A 98.5 · 2 violations
#14 · Food-contact surfaces: cleaned and sanitized −1.5
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pfl
Observed build up on the drink nozzles today. These must be washed, rinsed,and sanitized daily.
Sent to be properly washed today to correct.
#20 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed TCS foods holding >45F today. They had been temporarily taken out to clean unit and had rose in temp. slightly. Moved to walk in to chill quickly today.
May 14, 2014 A 97 · 6 violations
#8 · Handwashing sinks, supplied and accessible
Corrected during inspection
Observed an employee going to use the handsink to fill a container of cheese with water. Use handsinks only for handwashing as these are soiled and can contaminate food. Employee instructed to use the prep sink to fill for water.5-205.11
#14 · Food-contact surfaces: cleaned and sanitized −1.5
Corrected during inspection
Observed sanitizer at the bar at >400ppm today. Dumped out and remade during inspection to correct. Maintain quat. sanitizer at 200-400ppm.4-501.114 Observed build up today on the tea nozzles. These must be washed, rinsed, and sanitized daily. Sent to be properly washed today to correct.4-602.11
#18 · Proper cooling time and temperatures
Corrected during inspection
Observed chili that had been cooling overnight in the cold drawer and still had not fallen below 45F or less(see chart). Other items in this drawer were holding <45F today. Chili discarded today to correct.Cool TCS foods from 135F to 70F or less in the first 2 hours and down to 45-41F or less in the next 4 hours.3-501.14
#26 · Toxic substances properly identified, stored, and used −1
Corrected during inspection
Observed purple power and a red chemical in quat. sanitizer bottles today- both of these bottles were discarded today to correct. All chemicals must be accurately labeled.7-102.11
#31 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspection
Observed chili that had been cooling overnight in a cold drawer and still had not fallen below 45F today. Use approved methods and equipment to cool TCS foods. Recommend cooling chili in a shallow portion, uncovered in a metal pan that is placed into the WIC overnight.3-501.15
#37 · Contamination prevented during food preparation, storage and display
Corrected during inspection
Observed a box of buns stored on the floor in the WIF today. Keep food stored at least 6" off of the floor to avoid contamination.3-305.11
Dec 5, 2013 A 98.5 · 4 violations
#2 · Management and food employee knowledge, and conditional employee; responsibilities and reporting.
Corrected during inspection
-2-103.11 (M) Person in Charge-DutiesPIC must know when exclude/restrict ill employees and when to allow them safely back to work as discussed. All employees must know the symptoms that must be reported to the PIC and the big five foodborne illnesses. Observed staff unsure of big five today- handout provided during inspection and recommend to post this and remind employees of this policy.
#14 · Food-contact surfaces: cleaned and sanitized −1.5
Follow-up verification required
4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization TemperaturesHot water sanitization must reach a surface temp. of 165F. Observed dish machine in the kitchen today not reaching this temp. with the waterproof thermometer that was run through multiple times. Observed heat test strips not chaning color except for just around the edges today after being run multiple times. Dishes must be washed, rinsed, and sanitized in the 3 comp. sink until a repair can be made. Dishwasher in the bar area is working properly and can be used as well. VR in 10 days.4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessMaintain quat. sanitizer at 200-400ppm. Observed a bucket freshly filled with the proper concentration sanitizer today and rag was placed in this solution which then immediately was <150ppm. Rags will need to be rinsed off with sanitizer before storing them in the buckets to reduce this effect. Bucket changed out today to correct.
#38 · Personal cleanliness
2-303.11 Prohibition-JewelryObserved a food service employee with a bracelet on today. Food service employees are limited to single wedding band; no other rings, bracelets, or watches allowed. Handout of the major rule changes given today to PIC.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
4-501.11 Good Repair and Proper Adjustment-EquipmentObserved a broken ice bucket today with tape on it and this is not easily cleanable- sent to be discarded today.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “BUFFALO WILD WINGS” or State ID 2060017781). Inspection type (routine vs. follow-up) is not published in the county's data.