BUFFALO WILD WINGS Inspection – December 6, 2024

High Priority 1

#6High Priority22-57-6

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. Heat strip on lid did not change color after 2 times running machine. **Warning**

Warning

Intermediate 2

#7Intermediate16-62-1

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

#8Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. At Handwash sink behind the bar on the left side, employee placed napkins at sink. **Corrected On-Site**

Corrected On-Site

Basic 5

#1Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets on top of clean linens on shelf outside of office.

#2Basic14-11-5

Basic – Equipment in poor repair. Raw chicken container in the walk in cooler thelid is cracked on the corner.

#3Basic36-17-5

Basic – Floor tiles missing and/or in disrepair. Tiles missing at back door in kitchen.

#4Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooling rack inside walk in cooler. Food racks in walk in cooler. Reach in freezer on cooks line the gasket is soiled.

#5Basic16-48-4

Basic – Old food stuck to clean dishware/utensils. 2 containers on clean dish rack across from dish machine.

Florida Food Watch