BUFFALO WILD WINGS Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 5-204.11 OBSERVED NO HANDWASHING SINK INSTALLED CONVENIENT FOR THE EMPLOYEE WASHING DISHES AT TIME OF REINSPECTION TO WASH HANDS AFTER LOADING DIRTY DISHES AND BEFORE UNLOADING CLEAN DISHES. PRIORITY FOUNDATION VIOLATION NO CITATION ISSUED PER SUPERVISOR #316 EXTENSION PENDING

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: 4-501.111 OBSERVED HIGH TEMPERATURE DISH MACHINE NOT REACHING 180�F FOR FINAL RINSE. TAG REMAINS ON EQUIPMENT. PRIORITY VIOLATION NO CITATION ISSUED

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: 4-501.111 OBSERVED HIGH TEMPERATURE DISH MACHINE NOT REACHING 180�F FOR FINAL RINSE. TAG REMAINS ON EQUIPMENT. PRIORITY VIOLATION NO CITATION ISSUED

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.