Buffalo Wild Wings Grill & Bar, 7386 Harbour Towne Pkwy. #67, Suffolk, VA 23435 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Buffalo Wild Wings Grill & Bar
Address: 7386 Harbour Towne Pkwy. #67, Suffolk, VA 23435
Type: Full Service Restaurant
Phone: 757 483-8997
Total inspections: 7
Last inspection: 11/12/2015

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Inspection findings	Inspection date	Type
Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) Observation: EHS observed a container of raw chicken wings that was to be first used observed with top off of container. Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings. Food Storage - Clean and Dry Location (corrected on site) Observation: Food stored on the floor or food stored less than 6" above the floor. Observed two boxes of french fries on the floor of the walkin freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters. Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) Observation: The handwash station at the fryers is being used for purposes other than washing hands. EHS observed food debris and solidified grease on the sides of the sink. Correction: The handwash facility identified above is to be used for washing hands only Plumbing System Maintained in Good Repair Observation: Observed condensation drain for the walkin wing refrigeration unit that is located on the floor between walkin and fryers was observed clogged with grease and standing water on top of the grease. Correction: Repair and maintain all plumbing components ans fixtures.	11/12/2015	Routine
Kitchen neat and organized, great flow to processes. Workorder already in place to have cutting boards resurfaced. Produce item deliveries supervised, delivery on tuesday done drop-key. Instructed to make arrangements to discontinue these types of deliveries. No violation noted during this evaluation.	04/02/2015	Routine
NOTES: - Ensure all fruits are washed prior to slicing and served to the public. - All walk-ins observed neat and organized. - Ensure wiping bucket for tables is separate from wiping buckets in kitchen. PIC stated that all buckets are self-contained in each area. - Discussed Employee Health with PIC. All employees are up-to-date with Food Handler's cards. - Line check performed on all foods twice daily (AM and PM). Check list reviewed by EHS. - Kitchen observed clean and free of food debris. Critical: Hands - When to Wash* (corrected on site) Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. Food - Miscellaneous Sources of Contamination (corrected on site) Observation: Three chicken wings observed uncovered in WIR (wings). Recently placed in drainer from packaged manufactured bag. Discussed with PIC the importance of keeping all foods covered and not directly under fan in WIR. Correction: Cover wings with proper covering lid or material and do not store directly under fan in WIR. Equipment - Cutting Surfaces Observation: The cutting board(s) along the prep unit areas (2) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. Also, one individual cutting board observed in need or replacing or resurfacing. Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.	10/02/2014	Routine
All staff possess current Suffolk health cards. Processes reviewed. No leftovers ever. No cooling required. Menu items made to order. No hot holding. Recommend food temps be implemented upon receipt from purveyor. All information reviewed with PIC. Food - Packaged and Unpackaged - Separation, Packaging, and Segregation Observation: Boxed items on floor inside walk in. Correction: Relocate boxes as to be at least 6 inches off of floor. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Food temps observed to be >41F on top of sandwich unit. Temps verified to be <41F one hour prior per PIC. Lid has been open for service. Correction: Lid to be maintained in closed position and monitored every hour for the next three hours to ensure	05/21/2014	Routine
SHD received complaint from Fire Marshal regarding an accumulation of water in the kitchen area of facility following release of the fire supression system. No fire invilived. Supression system was triggered due to malfunctioning heater coil. All food items in vicinity of the incident were discarded. Oil was also discarded and replaced with fresh oil. Equipment was w-r-s. Facility authorized to resume normal business. No violation noted during this evaluation.	11/13/2013	Other
Complaint received regarding a possible foodborne illness after having consumed a chicken flatbread on Friday 10/25/13 at 7pm. Complainant was seen by an ER physician in the very early hours of 10/26/13 at 4am and then again on the evening of 10/26/13 by ambulance. Stool culture taken, results pending. Diagnosis thus far is food poisoning (per ER docs). Spincah artichoke flatbread is made to order. Ingredients include spinach artichoke dip (spin, art, moz, parm), chix, and flatbread. Dip and chix arrive frozen then maintained <41F. Temps taken upon arrival. Chix is precooked and presliced. Both are thawed in cooler 24 hours the day before needed. Chix is then portioned (using washed, gloved hands) by serving the morning of use. Management unaware of this complaint or any others like it. SHD has not received any other complaints. On 10/25/13, a total of three spinach artichoke flatbreads were sold and a total of five spinach artichoke dips (appetizer portion) were sold. No known ill employees working 10/25/13 or in the days prior. Multiple attempts at contact made to complainant requesting food history and other pertinent information to no avail. Complaint not confirmed at this time. No violation noted during this evaluation.	10/29/2013	Complaint
All kitchen staff possess current Suffolk health cards. Employee health policy reviewed and in place. Reportable illnesses also reviewed. Quats used as sanitizer. however, chlorine test kit provided. Provide applicable test kit. Good handwashing/glove use observed. Note: All food items thoroughly cooked. No consumer advisory required. All information reviewed with PIC. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Cheese inside of prep unit observed to be 53F, 54F. PIC advised that food temps are monitored at 10am and 4pm daily. Correction: More frequest temp monitoring strongly encouraged at least ever 4 hours. Cheese voluntarily discarded as last known safe temp was >4 hrs prior. Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) Observation: Hand sink observed to be clogged with food debris. Correction: Hand sink is for handwashing only. Do not use hand sink for any other purpose such as rinsing of dishes or utensils. Handwashing Cleanser - Availability (corrected on site) Observation: No soap provided at kitchen handsink #1. Correction: Provide and maintain soap at handsink. Hand Drying Provision (corrected on site) Observation: No hand towels provided at handsink #2. Correction: Provide and maintain hand towels at handsink.	06/10/2013	Risk Factor

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