Buffalo Wild Wings

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

Ice machine in kitchen next to the office

Basic – Accumulation of debris inside warewashing machine.

Basic – Accumulation of debris on exterior of warewashing machine.

Basic – Cutting board has cut marks and is no longer cleanable

Multiple cutting boards on cook line.

Basic – Dead roaches on premises

1 dead roach in back storage area. Manager clean area and sanitized. Corrected On-Site

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. nEmployee Cell phone on cook line table. nEar pods on top of wax paper on cook line. nEmployee drink on front line table above ready to eat food.

Basic – Equipment and utensils not properly air-dried – wet nesting. nCup at waitress area. nClean pans in dish are.

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris

Microwave on cook line.

Basic – No copy of latest inspection report available.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Multiple gaskets on cook line with food debris. nSpray nozzles above prep sink and dish sink soiled with substance.

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers.n Employee drink in walk-in cooler on top shelf.

Basic – Waste line missing at soda gun holster. Soda gun at bar area.

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

n4 live flies around bar area n1 live fly office. n4 dead flies in back storage Repeat Violation

High Priority – Pesticide-emitting strip present in food prep area

2 in bar area. n2 in waitress area.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. nranch dressing (47F – Cold Holding) ranch dressing @1:30 pm 41 degrees Fahrenheit. Corrected On-Site

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Soda nozzles at waitress area soiled. nFry basket with food debris in dish area on clean shelf's. nSoda gun at bar area soiled with mold like substance.

Intermediate – Handwash sink not accessible for employee use at all times. Spray chemical bottle hanging on hand sink. Corrected On-Site

Intermediate – Handwash sink removed from food preparation/dishwashing area. Labeled with signs "not a hand sink" plan proviso states 1) A HAND WASH SINK IS REQUIRED IN THE DISHWASHING AREA AS LABELED ON THE PLAN. Hand sink outside the bar area for waitress station and in dish area next to dish machine and 3 comp sink have both been taken off line by management.

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

No paper towels hand sink bar area. Employee placed towels. Corrected On-Site

Intermediate – No soap provided at handwash sink

Both soaps at hand sinks bar area. nEmployee added soap. Corrected On-Site

Intermediate – Paper towel dispenser at handwash sink not working/unable to dispense paper towels

Unable to dispense paper towels. Employee changed batteries. Corrected On-Site