Buffalo Wild Wings, 10761 International Drive, Orlando, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Basic - Build-up of slime-like substance on nonfood-contact surface. Outer doors of ice machine.
- Basic - Carbon dioxide/helium tanks not adequately secured. Outside beer walk in cooler and in prep/storage area.
- Basic - Employee personal items stored in or above a food preparation area. Clipboard placed on top of cutting board - Cookline **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Red bracelet worn by cook. **Corrected On-Site**
- Basic - Faucet/handle missing at plumbing fixture. Cold water - handsink in Dishwash area. Hot water - bar handsink.
- Basic - Gaskets with slimy/mold-like build-up. Reach in freezer at Cookline and bar reach in cooler
- Basic - Hole in ceiling. Above water heater.
- Basic - Iced tea dispenser not cleaned at least once every 24 hours. Slime build up observed in nozzles
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Prep reach in cooler on cookline
- Basic - Old food stuck to clean dishware/utensils. **Corrected On-Site**
- Basic - Paper towel used as liner for food container. Container of mint in bar reach in cooler
- Basic - Single-service items stored on floor. Boxes of napkins. **Corrected On-Site**
- Basic - Soda gun holster with accumulated slime/debris. Outside bar. Inside bar: holster has build up of water (not draining)
- Basic - Soil residue build-up on nonfood-contact surface. Ice scoop holders soiled.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm - outside bar
- Basic - Wiping cloth sanitizing solution stored on the floor. Bar
- Basic - Working containers of food removed from original container not identified by common name. Spray bottle of water - Cookline **Corrected On-Site**
- High Priority - Cooked chicken not reaching a minimum internal temperature of 165 degrees Fahrenheit. One portion of chicken breast cooked to 162° - cooking continued and final temperature 185-200° **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Bar handsink.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Outside bar and kitchen dishmachines utilize chlorine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep/storage area and one bar handsink.
- Intermediate - Spray bottle containing toxic substance not labeled. Bar
|
10/10/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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