J BUFFALO WINGS

3 findings recorded on Jul 30, 2026. 3 marked corrected on site.

1. Repeat violationItem 6-1C ↗

   Proper cooling time and temperature

   Observed 4 large containers of rice, full to brim and covered. Informed by PIC that rice was cooked yesterday and placed as-is in walk-in cooler to cool.

   Inspector’s full note

   Inspection item: Proper cooling time and temperature

   Code 511-6-1.04(6)(d)

   Observed 4 large containers of rice, full to brim and covered. Informed by PIC that rice was cooked yesterday and placed as-is in walk-in cooler to cool. All 3 containers were above 41F, ranging from 47F to 50F (see temperature log). CA: (d) Cooling. 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. COS: PIC discarded all 4 containers upon request. Advised PIC to reduce the amount of rice cooled in each container and keep uncovered in cooler for first few hours of cooling, until it reaches a safe temperature (41F). Corrected On-Site. Repeat Violation.

   Official report · Item 6-1C ↗

   Marked corrected on site

2. Repeat violationItem 6-1D ↗

   Time as a public health control: procedures and records

   No records available for time as public health control, observed time log but no written procedures. CA: if time without temperature control is used as the public health control ... written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify.

   Inspector’s full note

   Inspection item: Time as a public health control: procedures and records

   Code 511-6-1.04(6)(i)

   No records available for time as public health control, observed time log but no written procedures. CA: if time without temperature control is used as the public health control ... written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify. COS: PIC filled out written time as public health control procedures. Corrected On-Site. Repeat Violation.

   Official report · Item 6-1D ↗

   Marked corrected on site

3. Violation recordedItem 12C ↗

   Wiping cloths: properly used and stored

   Observed two sanitizer buckets at 10ppm-25ppm chlorine concentration. CA: Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n).

   Inspector’s full note

   Inspection item: Wiping cloths: properly used and stored

   Code 511-6-1.04(4)(m)

   Observed two sanitizer buckets at 10ppm-25ppm chlorine concentration. CA: Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). COS: PIC re-made both buckets to 100ppm chlorine. Corrected On-Site. New Violation.

   Official report · Item 12C ↗

   Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.