BUFFALO WILD WINGS GRILL & BAR Passes Health Inspection - Chicago Restaurant

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Inspector Comments: MUST CLEAN GREASE AND FOOD DEBRI FROM FRYER CABINETS,GRILL TABLES,ALL PREP COOLERS,WHEEL BASES , LEGS, PIPES OF ALL EQUIPMENT,ALL STORAGE SHELVING UNITS INCLUDING IN WALK IN COOLER AND FREEZER,INTERIOR PARTS OF ICE MACHINE IN FRONT BAR AREA,DISH RACKS,PRODUCE & BEER WALK IN COOLERS FAN GUARD COVERS

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Inspector Comments: MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRI FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT WALK IN COOLERS AND FREEZER.MUST REMOVE STANDING WATER FROM FLOORS IN DISH WASHING AREA,FRONT BAR AREA,WAIT STATION AREA.MUST REMOVE ICE BUILD UP FROM FLOOR IN WALK IN FREEZER.MUST GROUT FLOOR IN PREP AREA NEAR FRYERS,NEAR LARGE ICE MACHINE AND WALK IN FREEZER,DISH WASHING AREA

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Inspector Comments: MUST CLEAN GREASE AND FOOD DEBRI FROM ,FILTERS,WALLS THROUGHOUT PREP AREAS AND DISH WASHING AREA.MUST REPAIR OR REPLACE LOOSE CAULKING AT HOOD NEAR GRILL.MUST CLEAN DUST BUILD UP FROM ALL WALL AND CEILING VENTS THROUGHOUT

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Inspector Comments: MUST REPAIR OR REPLACE LEAKY PIPES AT 4- COMP SINK IN FRONT BAR AREA,LEAKY BACK FLOW DEVICE ON LARGE ICE MACHINE

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: Inspector Comments: MUST PROVIDE THERMOMETER FOR FRONT PICK UP HOT HOLDING CABINET AND SMALL PREP COOLER FOR SAUCES

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: Inspector Comments: MUST REMOVE,ELEVATE EMPLOYEES BELONGS(SHOES FROM FLOOR IN REAR LOCKER AREA AND MAINTAIN

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: Inspector Comments: MUST PROVIDE HAIR RESTRAINTS FOR ALL FOOD HANDLERS

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: Inspector Comments: MUST PROVIDE HAIR RESTRAINTS FOR ALL FOOD HANDLERS

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.