Buffalo Wild Wings

Inspector notes: Observed several pans, lids and other food containers that were stored as clean according to the person in charge on the clean dishes storage rack. Upon closer observation, multiple dishes were observed to have grease smears and other food debris stuck to them. Person in charge moved the dirty dishes to the 3-compartment sink to wash the dishes again. Discussed with person in charge to review dish washing procedures with dishwasher. All food-contact surfaces must be cleaned to sight and touch

Inspector notes: Observed individual portions of bagged cooked chicken that had just been prepped and stored according to the person in charge inside of the walk-in cooler. The internal temperature of the chicken as measured using a probe thermometer was 46°F. The chicken was tightly wrapped in the bags and was stacked in a plastic container approximately 6 inches deep. Discussed with person in charge to store the chicken in a single layer so that the depth of the cooling food is kept to 4 inches or less. Person in charge reorganized the bags of chicken so that it was in a single layer on a flat pan placed up high inside of the walk-in cooler to finish cooling. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means