Inspection Report

Business Name
Buffalo Wild Wings

Business Address
9404 W WESTGATE BLVD GLENDALE AZ 85305

Permit Number
FD-30277

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
7/1/2025

Grade
B

Priority Violation
1

Inspection Status
Completed

Cutting Edge Cutting Edge Participant

Violations

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: Observed several pans, lids and other food containers that were stored as clean according to the person in charge on the clean dishes storage rack. Upon closer observation, multiple dishes were observed to have grease smears and other food debris stuck to them. Person in charge moved the dirty dishes to the 3-compartment sink to wash the dishes again. Discussed with person in charge to review dish washing procedures with dishwasher. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.

Addl Notes: Observed sliced tomatoes, shredded lettuce, grilled onions, sliced cheese and bacon with internal temperatures as measured using a probe thermometer ranging from 46°F - 51°F sitting in a prep top unit. According to the person in charge, the sliced tomatoes, shredded lettuce, grilled onions and sliced cheese had been put in the unit the morning of the inspection and had been in the unit for 2 hours. Those foods were moved back to the walk-in cooler to rapidly chill back down to 41°F. According to the person in charge, the bacon had been in the unit from the night before and was embargoed at time of inspection (see embargo form). Discussed with person in charge to routinely check food temperatures before putting in the prep unit and to also have thermometers inside the prep units and to routinely check cold holding temperatures of the foods kept in the prep units. The establishment has sufficient cold holding capacity to operate safely. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged Containers. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Addl Notes: Observed individual portions of bagged cooked chicken that had just been prepped and stored according to the person in charge inside of the walk-in cooler. The internal temperature of the chicken as measured using a probe thermometer was 46°F. The chicken was tightly wrapped in the bags and was stacked in a plastic container approximately 6 inches deep. Discussed with person in charge to store the chicken in a single layer so that the depth of the cooling food is kept to 4 inches or less. Person in charge reorganized the bags of chicken so that it was in a single layer on a flat pan placed up high inside of the walk-in cooler to finish cooling. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.

Comments/Details

No County legal action will result from this inspection.
After discussion with the person in charge, it has been determined that the root cause of the violation was a verification breakdown, which resulted in the violation.
Discussed dish machine at the bar, sanitizer testing strips and handwashing sink adjacent to the 3-compartment sink.

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: Major violation that directly contributes to increasing the risk of foodborne illness or injury (e.g. Food employees do not properly wash hands when required).
Priority Foundation Violation: Minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation. For example, hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required).
Core Violation: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.