Premises Information


	Return to Inspections

Name

BUFFALO WILD WINGS

Address

9402 NORTHLAKE WEST DR

SUITE 103

City/State/ZIP

CHARLOTTE

28216

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

8/13/2025

Final Score @ Grade

93.50

General Comments

NOTE: Both cold holding units were holding above 41f. Facility only has the two units to hold food cold, along with walk in coolers. EHS has implemented a short term holding SOP for the facility, until the units are fixed. Facility is to hold small amounts of most needed items (ie: lettuce, cheese, tomato) on TPHC in cold containers. Food will be discarded and replenished after 4 hours. Facility is to adhere to the TPHC procedures given by MCHD environmental health. EHS left a copy of the procedures and reviewed the process with the manager. THIS IS A TEMPORARY PROCESS UNTIL THE COLD UNITS. Facility MUST fix units in order to be in compliance. Manager had already put in a work order. EHS will make a visit with 3 days to verify that unit has been fixed. Facility cannot function efficiently without cold holding units. If units are not fixed in a timely manner and/ or issues are found pertaining to food safety, permit may be suspended. EHS found pans of chicken and wet batter in cold containers labeled for 5:00pm today. EHS the process for the chicken. Pans are to be held for 8 hours, however, they usually refresh every 6 hours. Employee stated, the cold containers are supposed to be able to hold food cold for up to 8 hours. EHS temped the chicken at 39F at the beginning of the inspection. EHS re-temped the chicken later on in the inspection and found that the chicken temperature had increased to 44F. Cold container is not efficiently holding temp. Manager stated that they will be switching to pre-breaded chicken. For now TPHC has been implemented. FSMS implemented.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
8	0	Hands clean & properly washed	Yes	No	No	2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed employee handle soiled dishes, then go to handle customer food, without handwash. CDI- Employee washed hands.
16	1.50	Food-contact surfaces: cleaned & sanitized	Yes	No	No	4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several sauce bowls and plates soiled with old food debris. CDI- All items taken back and washed. EHS reviewed SOP for washing sauce bowls and dishes. PIC stated that after employees clean them, PM or AM managers check behind the staff to ensure bowls are clean. Bowls were not checked for PM shift or AM shift prior to use when EHS arrived. All sauce bowls checked were soiled with the exception of 2 that were found clean. The shelves housing the bowls were also soiled. EHS recommends implementing cleaning logs for bowls and monitoring logs based on severity of findings. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
22	3	Proper cold holding temperatures	No	Yes	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes, lettuce and cheese in prep tops 1 and 2 holding above 41F. Observed slaw, chili, macaroni and queso in cold drawers 1 and 2 holding above 41F. CDI- Items placed in the walk in cooler for cooling. Tomatoes discarded. Both prep units were holding at 50F. Some items temped in the units were 41F, however they were just placed into the unit from the walk in. As the inspection continued the food got hotter and never cooled down. All food was pulled from the units. EHS prepared and temporary SOP for holding food during service until unit is fixed. See general comments for details. Observed chicken in cold container holding above 41F. Employee stated that the cold container is supposed to hold for 8 hours. When EHS first temped the chicken, it was 39F after returning and checking again, the chicken was 44F. Unit is not effective at holding chicken cold. Manager stated they will be remove in the hand breaded chicken next week and will be ordering frozen pre-breaded chicken. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ
38	1	Insects & rodents not present; no unauthorized animals	No	Yes	No	6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnats in kitchen area.
44	0	Utensils, equipment & linens: properly stored, dried & handled	Yes	No	No	4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed salad bowls stored in soiled containers. CDI- Bowls and containers taken to be cleaned. Increase cleaning frequency. Observed cleaned dishes touching soiled dishes at the wash basin. Clean dishes were hanging too close to wash area. Dishes are exposed to contamination in the area. CDI- Cleaned dishes removed.
49	1	Non-food contact surfaces clean	No	Yes	No	4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed all prep top units/ cold drawers in need of cleaning. REPEAT Observed shelves housing sauce bowls in need of cleaning. Observed salad bowl bins, and sauce dispensers in need of cleaning.
55	0	Physical facilities installed, maintained & clean	No	No	No	6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout in kitchen area. Observed corner guard pulling away from wall.