Buffalo Wild Wings 412

Year by year

Inspections

1. Sep 24, 2026 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FREQUENCY/CONTAMINATION

     Mixing bowls for wings in sauces, fry mixing bowl, knives, cutting boards, spatulas used with TCS food are cleaned during shift change, approximately every 4-6 hours.

     Correction: Wash, rinse, then sanitize food contact surfaces used with TCS food at least every 4 hours and any time contamination has occurred.

     Code WFC 4-602.11

   • Not serious Good Retail Practice

     CLEANABLE - NONFOOD SURFACE

     Rusty shelf of metal prep table by ice machine that is exposed to splash, spillage, or other food soiling is no longer easily cleanable.

     Correction: Provide non-food contact surfaces that are constructed of corrosion resistant, nonabsorbent, and smooth materials.

     Code WFC 4-101.19

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     1. In portioned sauce fridge, all sauces held above 3 layers high temped >41F. Southwest ranch 50F top layer, 41F bottom. Ranch 4th layer 45F, 47F, 3rd layer 41F. 2. At ranch station, ranch 41F. Blue cheese 2nd layer 48F, 3rd layer 55F. Shelf stable sauce 41F bottom layer, 55F 4th layer.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

2. Feb 5, 2025 Re-Inspection · No Reinspection Required

   No violations cited.

3. Jan 27, 2025 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     1) Blue cheese sauce in cold well in staging area being held at 58F in 4th layer, 50F in 3rd layer, and 43F 2nd layer. Ranch recently restocked 41F, southwest ranch restocked within last 30 minutes. 2) Blue cheese in prep cooler across from dish machine at 43F, 45F, ranch at 46F, 47F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

4. Feb 1, 2023 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - DRYING

     No single-use toweling or approved hand drying device available at bar handsink for hand drying.

     Correction: Provide single-use toweling or an approved hand drying device at handsink to facilitate proper handwashing.

     Code WFC 6-301.12

   • Not serious Good Retail Practice

     LIGHT SHIELDING

     Light bulb located in the Vege Walk In does not have a shield/cover. The covers of the ceiling mounted flourescent lights in the walk in freezer and walk in vege cooler are cracked/broken .

     Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs; replaced the broken covers in the walk-in coolers/freezers.

     Code WFC 6-202.11

   • Not serious Good Retail Practice

     WAREWASHING - TEMPERATURE MEASURING DEVICE

     An irreversible registering temperature indicator is not provided. Corrective Action: Provide an irreversible registering temperature indicator for a mechanical warewashing machine that sanitizes using hot water.

     Code WFC 4-302.13(B)

5. Feb 20, 2020 Routine Inspection · No Reinspection Required

   No violations cited.

6. Oct 11, 2018 Routine Inspection · No Reinspection Required

   No violations cited.

7. Sep 5, 2017 Routine Inspection · No Reinspection Required

   No violations cited.

8. Jul 28, 2016 Routine Inspection · No Reinspection Required

   No violations cited.

9. Sep 10, 2015 Routine Inspection · No Reinspection Required

   No violations cited.

10. Oct 14, 2014 Routine Inspection · No Reinspection Required

    No violations cited.

11. Aug 5, 2013 Routine Inspection · No Reinspection Required

    No violations cited.

12. Sep 26, 2012 Pre-inspection · No Reinspection Required

    No violations cited.