Buffalo Wild Wings Grill And Bar, 7230 Bell Creek Road 1a, Mechanicsville, VA 23111 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Buffalo Wild Wings Grill and Bar
Address: 7230 Bell Creek Road 1a, Mechanicsville, VA 23111
Type: Full Service Restaurant
Phone: 804 746-5025
Total inspections: 12
Last inspection: 12/29/2015

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Inspection findings	Inspection date	Type
Food supplier is McLane. EHSS reviewed facility Employee Health Policy. Recommend ensuring the wash basin of the 3 compartment sink is maintained at 110° minimum, and the sanitizer basin remains at room temperature (65-75°). Observed good holding temperatures, datemarking, and overall clean facility. Critical: Hands - When to Wash* (corrected on site) Observation: A food employee failed to wash his or her hands before donning new gloves and engaging in food preparation. 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.	12/29/2015	Risk Factor
Food supplier is Mclane. Reviewed employee health policy. Recommend maintaining wash basin of 3 compartment sink at 110° or above to ensure utensils/equipment are adequately cleaned and sanitized. Recommend ensuring dishmachine is reaching the minimum wash/rinse temperature of 120° before using it to sanitize any equipment. Overall clean and well organized facility. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: 2 indivually portioned bags of shredded cheese (55/53) cold holding at improper temperatures Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Items were discarded. Handwashing Cleanser - Availability (corrected on site) Observation: Soap was not provided at the hand washing lavatory in the kitchen. Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.	08/24/2015	Routine
Food suppliers are Mclean and Produce Source. No consumer advisory necessary. No undercooked foods offered. Overall clean facility. Discussed the following with the PIC: 1. Employee Health, corporate policy reviewed and signed by each food employee. 2. Cleaning and sanitizing food contact surfaces and utensils. 3. Cooling and reheating procedures and temperatures. Per PIC, hot holding items are discarded every 4 hours. 4. Supplying each cold holding unit with a functioning thermometer. No violation noted during this evaluation.	03/02/2015	Risk Factor
Observed bar dish machine properly sanitizing No violation noted during this evaluation.	10/24/2014	Follow-up
McLane Food Service and Produce Source are the suppliers. All proteins are received frozen except traditional (bone in ) wings are received raw, fresh. New procedure includes cooking and cooling raw chicken breast for prep Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) Observation: Observed dishes and utensils not being sanitized after cleaning and before use. Observed the chlorine sanitizer in the dish machine at the bar at a concentration of 0 ppm. Correction: Recommend after cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Recommend having the bar dish machine serviced to deliver the proper concentration of chlorine between 50-200 ppm. All glasses, dishes and utensils must be cleaned and sanitized in the 3 basin sink until the dish machine is repaired. PIC setup 3 basin sink. PIC called technician for service.	10/22/2014	Risk Factor
PIC to contact EHS when tile work is complete. Discussed air drying Equipment and Utensils, Air-Drying Required (repeated violation) Observation: Observed serving trays stacked while wet after cleaning and chemical sanitization. Correction: Recommend allowing items to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth. Physical Facilities in Good Repair (repeated violation) Observation: Observed the floor near the fryers not maintained in good repair Correction: observed several broken/ cracked floor tiles.	07/29/2014	Follow-up
Suppliers are McLane and Produce Source. Most proteins received raw and frozen. Ground beef and traditional wings are thawed under refrigeration prior to cooking. PIC stated all burgers (food) are only served fully cooked. No hot foods are cooled for carry over. Discussed reheating and methods. Discussed employee health Cloths - Wiping Cloths - Use Limitation (corrected on site) Observation: Observed wet wiping cloths improperly stored between use. Observed wet wiping cloths stored in quaternary ammonium sanitizer at a concentration too low Correction: observed sanitizer <100 ppm. Equipment - Good Repair and Proper Adjustment Observation: Observed the quaternary ammonium sanitizer preset dispenser at the 3 basin sink not properly adjusted and/ or in a state of disrepair. Observed sanitizer preset not delivering proper concentration of quat sanitizer Correction: observed less than or equal to 100 ppm. No dishes/ utensils were observed in the sink. Equipment and Utensils, Air-Drying Required Observation: Observed serving trays stacked while wet after cleaning and chemical sanitization. Correction: Recommend allowing items to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth. Physical Facilities in Good Repair Observation: Observed the floor near the fryers not maintained in good repair Correction: observed several broken/ cracked floor tiles. Observed mold in the caulking above the 3 basin sink.	07/23/2014	Routine
EHS was contacted 6/11/14 in the morning by facility manager regarding a fire. EHS spoke with Steven Phillips with the Fire Marshall's Office on site. Per Mr. Phillips, the FMO responded at approximately 12:15am on 6/11/14 to the facility for a grease fire. He stated the fire was confined to the rear compartment of a fryer. He stated CO2 was sprayed directly down into the rear of the fryer to extinguish the fire and that the fire suppression system was not released. He stated the chemical debris was minimal and confined strictly to the fryer. He observed employees discard all the food out at the time of the fire, including fries and hot holding food by the grill. PIC stated lids to the prep units had been closed during this time. Mr. Phillips stated the power was not turned off, only that the fryer was unplugged. PIC stated all the oil from all fryers had been removed and discarded. EHS observed fryers in the process of being cleaned. Prior to re-opening, EHS recommends that all food contact surfaces, including the grill and prep tables, be cleaned and sanitized. EHS observed staff in process of cleaning while on-site. Mr. Phillips recommended PIC contact the manufacturer of the fryer to determine how the rear compartment is to be cleaned. EHS did not observed any grease build up on floor, wall, or equipment along cook line. No violation noted during this evaluation.	06/11/2014	Other
McLane and Produce Source are the suppliers. Proteins are received frozen except for traditional wings. BBQ and chili are received pre-cooked. Foods that are hot held are normally discarded at the end of the night. All burgers are cooked to minimum required cooking temp. Sauce spin buckets are cleaned and sanitized every 4 hours per PIC. Good glove use. Reviewed employee health policy No violation noted during this evaluation.	01/10/2014	Risk Factor
Suppliers are McLane and Produce Source. All proteins, except the traditional wings, are received frozen Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation) Observation: Observed cooked chicken strips and salsa on the top of the prep unit cold holding at improper temperatures. Observed chicken at 44 F and 45 F and salsa at 45 F. Observed logs showing food temperatures were checked prior to lunch. Correction: Recommend relocating the food to a refrigeration unit that is capable of maintaining food storage at 41°F or below, and discarding any time-temperature controlled for safety food cold holding above 41 F for 4 or more hours. PIC relocated food to the walk in freezer. Observed food cooled to < 41 F at end of inspection. Equipment and Utensils, Air-Drying Required Observation: Observed dishes/ pans stacked while wet after cleaning and chemical sanitization. Correction: Recommend that items be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth. Physical Facilities - Cleaning Frequency and Restrictions Observation: Observed wall/ caulking above the 3 basin sink moldy and in need of cleaning. Correction: Recommend cleaning. All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.	08/19/2013	Routine
McLanes is supplier. All proteins except traditional chicken wings are received frozen Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation) Observation: Observed cooked chicken, shredded cheese, and cole slaw cold holding at improper temperatures. Observed cooked chicken at 48 F, 50 F and 59 F Correction: observed shredded cheese at 43 F, 46 F, and 47 F	05/21/2013	Risk Factor
Additional temps: raw chicken wings, 30.5-31 F. Discussed menu: no cooling/ reheating of foods hot held, all discarded. Observed employee health policy in place and documentation verifying that employees are trained on policy and their reporting responsibilities. Home Paramont pest control used Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation) Observation: Observed time-temperature controlled for safety (TCS) food cold holding at improper temperatures. Observed sliced tomatoes at 45-50.8 F and shredded cheese at 57 F. Correction: Recommend relocating food to a refrigeration unit that is capable of maintaining food storage at 41°F or below and discarding any TCS food cold holding > 41 F for 4 or more hours. PIC discarded tomatoes and put shredded cheese in the reach in freezer.	12/18/2012	Risk Factor

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