Buffalo Wild Wings 413

Year by year

Inspections

1. Jan 15, 2026 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Shelves in walk-in cooler are soiled and unclean.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     Bargun nozzle and drip cup have buildup.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Not serious Good Retail Practice

     CLEANABLE - NONFOOD SURFACE

     Shelves in walk-in cooler are exposed to splash, spillage, or other food soiling and 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

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     Handwashing sink in the bar area leaks when the water is turned on.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code WFC 5-205.15

   • Not serious Good Retail Practice Corrected on site

     LABEL - WORKING CONTAINER

     Several spice mixes in the cook line are stored in unlabeled containers.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

   • Not serious Good Retail Practice

     PEST - OUTSIDE OPENINGS

     Delivery door has a visible gap in the bottom.

     Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

     Code WFC 6-202.15

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - GOOD REPAIR

     Several ceiling tiles in the kitchen ceiling are open or have been slid out of place.

     Correction: Maintain the physical facilities so they are in good repair at all times.

     Code WFC 6-501.11

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     A) The sanitizer concentration for lactic acid in the bar 4-bay sink is higher than 3010ppm. B) The sanitizer concentration for chlorine in the bar lo-temp dishwasher is at 0ppm.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • 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)

   • Not serious Good Retail Practice

     WAREWASHING - WASHING

     Sheet pans washed in the high-temperature dishwasher have buildup present.

     Correction: Wash all equipment food contact surfaces and utensils in a manner that would effectively remove soils.

     Code WFC 4-603.14(A)

2. Apr 15, 2024 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT

     Freezer door is broken and there is a portion of the freezer wall that is peeled away from the wall, exposing the insulation.

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     Bar hand sink leaks water when it gets turned on.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code WFC 5-205.15

   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsinks in the bar and kitchen have kitchen equipment and are not accessible.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - DRYING

     No single-use toweling or approved hand drying device available at handsinks in the server areas 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

     PEST - OUTSIDE OPENINGS

     Delivery door has a visible gap in the bottom of the door.

     Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

     Code WFC 6-202.15

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     A) The sanitizer concentration for chlorine in the bar dishwasher is at 0ppm. B) The sanitizer concentration for lactic acid in the bar 4 bay sink is at 3010ppm.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer

     Code WFC 4-501.114

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     Test kits for the sanitizers chlorine and lactic acid are expired.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

   • 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)

3. Feb 13, 2023 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CERTIFICATE POSTED

     There is no current food manager`s exam certificate posted in the food establishment.

     Correction: Post current food manager exam certificate in a conspicuous place.

     Code WFC 12-201.11(B)

   • Not serious Good Retail Practice

     HANDSINK - SIGNAGE

     No handwashing signage is provided at hand wash sink in the men's restroom also used by employees .

     Correction: Provide a sign or poster at each employee handwash sink that reminds food employees to wash their hands.

     Code WFC 6-301.14

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - DRYING

     No single-use toweling or approved hand drying device available at hand sink in the corner expo 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

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for Lactic Acid in the 4-compartment sink in the bar is at 0 ppm.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

4. Jan 6, 2022 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Sliced tomatoes in three plastic containers and Pico in a metal pan in the walk-in cooler being cold held is not date marked.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Not serious Good Retail Practice

     HANDSINK - NON-HAND FAUCETS

     The hand sink located in the entrance into the kitchen of this facility is not equipped with a non-hand operated faucet.

     Correction: Provide a functional non-hand operated faucet at all hand sinks in the facility.

     Code WFC 5-202.12(C)

   • Not serious Good Retail Practice Corrected on site

     HANDSINK - SIGNAGE

     No handwashing signage is provided at employee hand wash sink at the service station by the entrance.

     Correction: Provide a sign or poster at each employee handwash sink that reminds food employees to wash their hands.

     Code WFC 6-301.14

   • Not serious Good Retail Practice Corrected on site

     WIPING CLOTHS

     Wet wiping cloths improperly stored a sanitizer bucket with 0 ppm of quaternary ammonia.

     Correction: Store wiping cloths in a container of sanitizer solution when not in use. Wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.

     Code WFC 3-304.14

5. Jun 28, 2019 Re-Inspection · No Reinspection Required

   No violations cited.

6. Jun 19, 2019 Routine Inspection · Reinspection Required

   No violations cited.

7. Mar 22, 2018 Routine Inspection · No Reinspection Required

   No violations cited.

8. Apr 10, 2017 Routine Inspection · No Reinspection Required

   No violations cited.

9. May 23, 2016 Routine Inspection · No Reinspection Required

   No violations cited.

10. May 11, 2015 Routine Inspection · No Reinspection Required

    No violations cited.

11. Nov 6, 2013 Routine Inspection · No Reinspection Required

    No violations cited.

12. Sep 25, 2012 Pre-inspection · Reinspection Required

    No violations cited.