Buffalo's Café

4 findings recorded on Nov 2, 2026. 3 marked corrected on site.

1. Violation recordedItem 6-1A ↗

   Cold holding

   Observed a bottle of buttermilk ranch in prep top being cold held above 41°F. Temperature of ranch was ~49°F due to bottle not being properly stored in unit.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

   Code 511-6-1.04(6)(f)

   Observed a bottle of buttermilk ranch in prep top being cold held above 41°F. Temperature of ranch was ~49°F due to bottle not being properly stored in unit. Also observed preportioned containers of alfredo sauce being cold held ~44-45°F due to containers being stacked to high in pan. TCS foods must be cold held at 41°F or below. COS by moving to reach-in portion of unit. Corrected On-Site. New Violation.

   Official report · Item 6-1A ↗

   Marked corrected on site

2. Violation recordedItem 6-1B ↗

   Hot holding temperatures

   Observed fried onion straws being hot held around 119°F under heat lamp in fryer area. TCS foods must be hot held at 135° or above.

   Inspector’s full note

   Inspection item: Proper hot holding temperatures

   Code 511-6-1.04(6)(f)

   Observed fried onion straws being hot held around 119°F under heat lamp in fryer area. TCS foods must be hot held at 135° or above. COS by reheating. Corrected On-Site. New Violation.

   Official report · Item 6-1B ↗

   Marked corrected on site

3. Violation recordedItem 6-1C ↗

   Cooling time and temperature

   Observed queso prepared at 1:30pm not cooled to at least 70°F within 2 hours of reaching 135°F. Temperature of queso was 99°F at 5:05pm.

   Inspector’s full note

   Inspection item: Proper cooling time and temperature

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

   Observed queso prepared at 1:30pm not cooled to at least 70°F within 2 hours of reaching 135°F. Temperature of queso was 99°F at 5:05pm. Queso was on a very good ice bath with an ice wand inside, however, kitchen staff were not periodically stirring to release heat from center. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P COS by discarding. Corrected On-Site. New Violation.

   Official report · Item 6-1C ↗

   Marked corrected on site

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