The Buffalo Spot

Inspector notes: Observed tan-brown buildup on hoods above fryers. Reviewed cleaning frequency with person in charge. PIC stated they are scheduled for a deep cleaning in 3 days. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection

Inspector notes: Observed a small, plastic, lidded container of chopped tomatoes that was approximately 5-6 inches deep with a prep date and time of 5/12 at 8:00 am. The internal temperature of the chopped tomatoes as measured using a probe thermometer was 49°F. The time of the temperature assessment for the chopped tomatoes occurred at approximately 2:50 pm, which is more than 4 hours past the cooling period for cooling foods that are cold or are at ambient room temperature. The chopped tomatoes were embargoed at time of inspection (see embargo form). Discussed with person in charge that cooling foods must be kept uncovered, no more than 4 inches deep, in a wide, flat shallow pan that is placed up high inside of the walk-in cooler. After foods have been cooled down to 41°F, they can be moved from the cooling container to the holding container. TCS foods prepared from cold or ambient room temperature ingredients must be cooled from 70°F to 41°F within 4 hours

Inspector notes: Observed a couple of fryer baskets with some broken wires or wire ends that are becoming detached from the main basket body. Once, the wires begin separating from the main basket body, the fryer basket should be replaced. Person in charge ordered new fryer baskets. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection