Buffalo Bar
Last inspected: Mar 28, 2025
58
Score
The Buffalo Bar, located at 2580 Windy Hill Rd Ste 400 in Marietta, Georgia, underwent a food service inspection on March 28, 2025. This inspection resulted in a moderate risk classification with a score of 58. Three critical violations were noted, including issues with handwashing and maintaining proper cold holding temperatures, alongside two minor violations.
1
Inspections
3
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 28, 2025
Initial
3 critical violations. 2 minor violations. 3 corrected on site.
58
Violations — Mar 28, 2025 Inspection
2-1B - hands clean and properly washed
(corrected on site)
Inspector notes: OBSERVED ONE FOOD SERVICE EMPLOYEE HANDLE RAW CHICKEN BAG AND WATER AND ANOTHER GRAB/TOUCH THE TRASH CAN TO DISCARD RAW CHICKEN THAT WAS THAWING IMPROPERLY AND NEEDED TO BE DISCARDED. EMPLOYEES REMOVED GLOVES AND RE-GLOVED WITHOUT WASHING HANDS AND TOUCHED CLEAN EQUIPMENT C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tiss...
511-6-1.03(5)(c)
2-1B - hands clean and properly washed
(corrected on site)
Inspector notes: OBSERVED EMPLOYEES RINSE HANDS UNDER WATER FOR LESS THAN 5 SECONDS AND DRY HANDS OFF. EMPLOYEES DID NOT USE SOAP BECAUSE THERE WAS NO SOAP AT THIS HAND SINK C/A: food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms, for at least 20 seconds, using a cleaning compound in a handwashing sink that is properly equipped. P 2. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (i) Rinse under clean, running warm water; P (ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; P (iii) Rub together vigorously for at least 10 to 15 seconds whi...
511-6-1.03(5)(b)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: OBSERVED RAW SHRIMP COLD HOLDING ABOVE 41F IN (SM) PREP TOP COOLER IN MAIN KITCHEN. OBSERVED RAW SHELLED EGGS COLD HOLDING ABOVE 41F IN (LG) PREP TOP COOLER IN MAIN KITCHEN C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW COS: FOOD DISCARDED
511-6-1.04(6)(f)
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: OBSERVED CONTAINERS IN WAREWASHING STACKED WHILE WET C/A: ALL EQUIPMENT SHALL BE ALLOWED TO AIR DRY AFTER WASH, RINSE, SANITIZING
511-6-1.05(10)(a)
17C - physical facilities installed, maintained, and clean
Inspector notes: OBSERVED FACILITY USING CARDBOARD ON FOOD STORAGE AREAS (BOTTOM OF PREP TABLE) C/A: Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: 1. Smooth, durable, and easily cleanable for areas where food service establishment operations are conducted; 2. Closely woven and easily cleanable carpet for carpeted areas; and 3. Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, mobile food service unit servicing areas, and areas subject to flushing or spray cleaning methods.
511-6-1.07(1)(a)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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