Grayz'n Buffalo Bar & Grill

Year by year

Inspections

1. Jan 6, 2026 Routine · 4 priority, 7 priority foundation, 2 core
   • Serious Priority Corrected on site

     COOLING - 6-HOUR COOLING PARAMETER

     Taco meat in the walk in freezer was placed in the freezer at 9:30-10am. At 11:20, the meat was 117, at noon it was 100 degrees.

     Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period. Cool food items in shallow pans and uncovered.

     Code 3-501.14 (A)

   • Serious Priority

     TCS FOOD - COLD HOLDING

     Chipotle ranch is held at 50°F in the arctic king black cooler.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority

     DATE MARKING - DISPOSITION

     Chipotle ranch in arctic king cooler is not provided with a date mark.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Serious Priority

     TOXIC SUBSTANCES - CONDITIONS OF USE - APPLIED

     QAC sanitizer is not applied in a manner to protect food, equipment or employees.

     Correction: Utilize test strips to ensure the QAC sanitizer is at the appropriate level.

     Code 7-202.12 (B)

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - ILLNESS REPORTING RESPONSIBILITES

     Person in charge is unable to demonstrate knowledge regarding foodborne illness reporting requirements by employees.

     Correction: Obtain training on foodborne illness signs and symptoms and provide training to employees regarding their responsibility in reporting foodborne illness signs and symptoms to the person in charge.

     Code 2-102.11 (C) (17)

   • Not serious Priority Foundation

     PERSON IN CHARGE - COOLING METHODS

     The Person in Charge (PIC) is not monitoring the proper methods for rapidly cooling food.

     Correction: The person in charge shall ensure proper methods for the rapid cooling of food and that routine monitoring of food temperatures is conducted during the cooling process.

     Code 2-103.11 (H)

   • Not serious Priority Foundation

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for the taco meat in the walk in freezer. The taco meat is in a covered, tall pot.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.

     Code 3-501.15 (A)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Chipotle ranch in the arctic king cooler is not date marked.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     THERMOMETERS - AMBIENT AIR AND WATER - ACCURACY

     Thermometer in WIC measuring ambient air is not accurate to ± 2°F. Three thermometers in the WIC all having different readings

     Correction: Calibrate or replace thermometer.

     Code 4-203.12

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No test kit is available for monitoring QAC sanitizer concentration.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

     Code 4-501.116

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Ice machine is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Onions are stored on the floor in the WIC.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     The basement floor has areas of water puddling.

     Correction: Seal areas that are allowing water to get on the floor of the basement.

     Code 6-501.12

2. Mar 12, 2025 Routine · 1 priority, 1 priority foundation, 1 core, 1 repeat
   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     Pineapple juice and cranberry juice in true display cooler are both cold held at 46°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Milk and burger patty in WIC are not date marked.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The bar reach in cooler and soup warmer not cleaned on a frequent basis.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

3. Nov 14, 2023 Routine · 3 priority, 3 priority foundation, 3 core
   • Serious Priority Corrected on site

     COOLING - 6-HOUR COOLING PARAMETER

     Taco meat in Reach in Cooler at the bar was cooling covered. Taco meat cooked at 10am. Taco meat measured 124F at 10:35am, 112F at 11:15am, and 106F at 11:35am.

     Correction: Transfer taco meat into two seperate conatiners, uncover, move to WIF to continue cooling. Taco meat must be cooled down to 71F within 2 hrs and to 41F within additional 4hrs.

     Code 3-501.14 (A)

   • Serious Priority

     TCS FOOD - COLD HOLDING

     WIC temperature ambient air temp is at 45,46F. BBQ sauce in WIC is cold held at 48F. Homestyle black little cooler -bar left ambiant air temp at 49, 50F. Thousand Island dressing inisde this black little cooler measured at 51F. True Display cooler ambiant air temp at 38.5F. Cranberry juice, lemonate ch in display cooler measured at 45F. Olive in display ccooler measured at 42F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard all TCS sauces from the little black cooler.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     No air gap provided on the ice machine in basement or the ice bin at the bar.

     Correction: Provide an at least 2 inch air gap on water supply side to protect water supply.

     Code 5-202.13

   • Not serious Priority Foundation Corrected on site

     DEMONSTRATION OF KNOWLEDGE - DIAGNOSIS AND SYMPTOMS OF ILLNESS

     Person in charge is unable to demonstrate knowledge regarding signs and symptoms of foodborne illness.

     Correction: Review the employee illness decision guide provided.

     Code 2-102.11 (C) (3)

   • Not serious Priority Foundation Corrected on site

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Priority Foundation

     HANDWASHING FACILITIES - NUMBERS AND CAPACITIES

     Handwashing sink not provided in the basement bathroom. Observed a handwashing sink in the dish room in the basement.

     Correction: Post sign on the inside and the outside of the basement bathroom door with wordings similar to: " Employee must wash hands in the dishroom handwashing sink right after using this bathroom". Install an approved handwashing sink in the basement bathroom during next remodeling/construction. .

     Code 5-203.11

   • Not serious Core Corrected on site

     FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

     Consumer Self Serve popcorn is scoop laying in the popcorn and handle touching the RTE popcorn. Squeeze bottle of butter for flavoring is sitting in the popcorn. The popcorn is not protected from potential contamination.

     Correction: Store the scoop handle up. Remove the bottle of butter from the popcorn. Develop an approach to store the bottle of butter without potential contamination to RTE popcorn.

     Code 3-307.11

   • Not serious Core Corrected on site

     PROPER COOLING METHODS - IN EQUIPMENT

     Taco meat in the Reach in cooler-barleft is tightly wrapped or covered.

     Correction: Provide containers that facilitate heat transfer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape.

     Code 3-501.15 (B)

   • Not serious Core

     SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS

     Single-use or single-service articles are being stored on the floor in the basement dry storage area

     Correction: Store single-service or single-use articles, clean equipment and utensils and laundered linens shall be stored 6 inches above the floor to prevent potential pest contamination.

     Code 4-903.12