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

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON-SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON-SITE. PRIORITY FOUNDATION VIOLATION 7-38-010. CITATION ISSUED. ON 6-21-22, EMPLOYEE HEALTH POLICY/TRAINING ON-SITE.

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.

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED EMPLOYEE AT END OF SHIFT REMOVED GLOVES AND WASHED HIS HANDS AND ARMS AT SET THREE-COMPARTMENT SINK. MUST DO HANDWASHING AT THE HANDWASHING SINK. THE MANAGER DISCUSSED THE ISSUE WITH THE EMPLOYEE. PRIORITY VIOLATION:7-38-010,CITATION ISSUED

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: THE HANDWASHING SINK IN THE DISHROOM IS NOT ACCESSIBLE FOR HANDWASHING. INSTRUCTED TO REPAIR ISSUE. PRIORITY FOUNDATION VIOLATION:7-38-030(C), CITATION ISSUED. ON 6-21-22, THE VIOLATION WAS CORRECTED.

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.

This violation was corrected during the inspection.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO SOAP PROVIDED AT HANDWASHING SINK AT FIRST FLOOR MAIN BAR ALSO SOAP DISPENSER REMOVED FROM WALL, AT DISHROOM BY LOW TEMP DISHMACHINE UNABLE TO DISPENSE SOAP. INSTRUCTED TO PROVIDE SOAP. AND RE-INSTALL THE SOAP DISPENSER IN SAID AREA. PRIORITY FOUNDATION VIOLATION:7-38-030(C)CONSOLIDATED WITH THE ABOVE VIOLATION.

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 EMPTY BOTTLE OF SANITIZING SOLUTION AT LOW TEMP DISH MACHINE AT DISHROOM; DISHES, POTS TRAYS ETC BEING WASHED, 0 PPM CHLORINE. SANITIZER SOLUTION PROVIDED BY THE MANAGER. HOWEVER, THE UNIT DID NOT DISPENSE SANITIZING SOLUTION AT THE FINAL RINSE,0PPM. INSTRUCTED TO REPAIR ISSUE. LOW TEMP DISH MACHINE TAGGED, "DO NOT USE. " USE A THREE-COMPARTMENT SINK FOR WASHING, RINSING, AND SANITIZING DISHES. PRIORITY VIOLATION 7-38-005,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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OVER 50 SMALL FLIES IN SERVING, DINING, AND BAR AREAS: ON WALLS, ON PICTURES FRAMES, ON TV, ETC. INSTRUCTED TO REMOVE, CLEAN, AND SANITIZE AREAS. PRIORITY FOUNDATION:738-020(A) CITATION ISSUED

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.

PERSONAL CLEANLINESS - Comments: OBSERVED SOME EMPLOYEE WITH NOT EFFECTIVE HAIR RESTRAINT.HAIR MUST BE COMPLETELY RESTRAINT

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: ALL WIPING CLOTHS IN ALL PREP AREAS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.

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.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: HANGED CLEAN UTENSILS FOR AIR-DRY AT SOUTH WALL ACROSS FROM LOW TEMP DISHMACHINE ARE TOO LOW TO FLOOR. MUST RELOCATE TO MINIMIZE THE SOURCE OF CONTAMINATION.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: FOUND IMPROPER HOT WATER TEMPERATURE AT HAND WASHING SINK AT MAIN BAR ON FIRST FLOOR(WATER TEMP OF 82.5F). ALSO, THE HANDWASHING SINK AT EAST FRYER STATION HAS A WATER TEMP OF 80F. INSTRUCTED MANAGER THAT PROPER HOT WATER TEMPERATURE AT HAND WASHING SINKS MUST BE AT A MINIMUM OF 100.0F OR HIGHER THROUGH A MIXING VALVE OR COMBINATION FAUCET. .PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED 6-21-22 HOT WATER PROVIDED

Without proper water temperatures, cannot sanitize or clean properly.

Adequate hot and cold running water required.

Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: REPAIR HANDLES AT HANDWASHING SINK IN KITCHEN, NOT EASILY OPERATING.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: CAULKING BETWEEN THE WALL AND LOW TEMP DISHMACHINE WITH BLACK SLIME SUBSTANCE. WALLS IN DISHROOM WITH EXCESS GRIMES.CLEAN AND MAINTAIN

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MISSING CEILING TILES AT REAR STORAGE/PREP AREA,REPLACE. BROKEN GROUT AT REPAIRED FLOOR TILES IN DISHROOM, REPAIR

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MISSING CEILING TILES AT REAR STORAGE/PREP AREA,REPLACE. BROKEN GROUT AT REPAIRED FLOOR TILES IN DISHROOM, REPAIR

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.