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r MJOA(1111 Environmental Health Department <br /> COUNTY I <br /> Gf$oLIS@SS 5rws hem Time In: 12-15pm <br /> Time Out: 1:25 om <br /> Food Program Official Inspection Report <br /> Name of Facility: BUFFALO WILD WINGS Date: 02/12/2021 <br /> Address: 2796 Naglee Rd, TRACY 95304 <br /> Owner/Operator: BUFFALO WILD WINGS Telephone: (952)593-9943 <br /> Program Element: 1626-RESTAURANT/BAR 101 +SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 02/26/2021 <br /> VIOLATIONS AND CORRECTIVE ACTIONS <br /> Items listed on this report as violations do not meet the requirements set forth in the California Health and Safety Code commencing with section 7; <br /> 113700.All violations must be corrected within specified timeframe. Violations that are classified as"MAJOR"pose an immediate threat to public health <br /> and have the potential to cause foodborne illness.All major violations must be corrected immediately.Non-compliance may warrant immediate closure of <br /> the food facility. <br /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:The air temperature of the 1 door Silver King at the bar(right unit)is 54F. Milk at this unit is 54F. Discard <br /> any potentially hazardous foods from this unit. Do not store any potentially hazardous foods in this unit until is it capable of <br /> maintaining 41 F or below. Correct today. <br /> Food was discarded. <br /> The chicken tenders at the 2 drawer low boy are 48F. Reduce the temperature of this food to 41 F or below. Correct today. <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, <br /> 114037, 114343(a)) <br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br /> OBSERVATIONS:The dish machine at the bar is not dispensing any sanitizer at the final rinse(ran machine 2x: 0 ppm Cl/ <br /> 0 ppm CI). Discontinue he use of this machine until sanitizer is measured 50ppm Cl (minimum)a the final rinse. Use the <br /> high heat machine at the kitchen or manually warewash using the wash-rinse-sanitize-air dry procedure at the 3-comp sink. <br /> The jug of sanitizer was changed,the machine was primed and the machine was restored to proper function (100 ppm CI). <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, <br /> 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Aleka Criner Expiration Date:January 14,2025 <br /> Warewash Chlorine(Cl): 0 ppm Heat: 160°F Water/Hot Water Ware Sink Temp: 121 °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> FA0015179 PR0522285 SCO01 02/12/2021 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 2 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD <br />