BUFFALO WILD WINGS GRILL & BAR Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO EMPLOYEE HEALTH POLICIES ON SITE. SAMPLE WAS PROVIDED TO MANAGER. PRIORITY FOUNDATION 7-38-010 NO CITATION ISSUED.

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO SOAP AND NO PAPER TOWELS AT ONLY HANDWASHING STATION BEHIND MAIN BAR. BARTENDERS WERE MAKING AND SERVING DRINKS AT TIME OF INSPECTION. PRIORITY FOUNDATION CITATION 7-38-030(C) SOAP AND PAPER TOWELS WERE PROVIDED AT TIME OF INSPECTION.

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: OBSERVED IN USE LOW TEMPERAURE CHLORINE DISH MACHINE AT BAR AREA WITH NO SANITIZER DETECTED OPPM OF CHLORINE AND IN USE LOW TEMPERAURE CHLORINE DISH MACHINE IN MAIN DISHWASHING AREA WITH OPPM OF CHLORINE DETECTED. BOTH DISH MACHINES WERE TAGGED DURING INSPECTION. PRIORITY VIOLATION 7-38-025

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: OBSERVED IN USE LOW TEMPERAURE CHLORINE DISH MACHINE AT BAR AREA WITH NO SANITIZER DETECTED OPPM OF CHLORINE AND IN USE LOW TEMPERAURE CHLORINE DISH MACHINE IN MAIN DISHWASHING AREA WITH OPPM OF CHLORINE DETECTED. BOTH DISH MACHINES WERE TAGGED DURING INSPECTION. PRIORITY VIOLATION 7-38-025

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.