AMF Bowling

Inspector's notes

Observed sani bucket inside hand washing sink (closest to bar entrance) and chemical spray bottle hanging off the rim in bar area. Informed PIC that hand washing sink should be maintained so accessible at all times. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dried food debris on microwave rotating tray. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no hand drying provisions available at the bar at time of inspection. Informed PIC that hand drying provisions need to be supplied to hand sinks at all times. Employee provided hand drying provisions at time of inspection. Suggested to PIC installing a hand towel dispenser at the sink. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed black organic matter on the inside of the soda nozzles. Informed PIC that the soda nozzles need to be cleaned and should be to sight and touch. Suggested obtaining a bottle brush for the inside of the nozzles to help assist in cleaning. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed hummus, chipotle hummus, avocado hummus, and queso stored in the walk-in fridge without date marks. Cook informed that the queso had been prepared 4 days prior and the various hummuses was frozen and thawed 5 days prior. PIC voluntarily discarded the hummuses. PIC date marked the queso at time of inspection. Informed PIC that prepared food kept over 24 hours needs to be date marked with the day that it was prepared and if frozen, needs to be labeled with the day it is pulled to thaw as well. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection. ***** 2nd Consecutive Violation *****

Inspector's notes

Observed a build-up of food residue and debris on the inside of the ovens and the hot holding box units. Informed PIC that the equipment needs to be cleaned frequently enough to preclude the accumulation of food debris and residue. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No hand drying provisions were available at the bar hand sink. Informed PIC that each hand sink needs to be provided with hand drying provisions. PIC provided paper towels at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked taco meat and queso in the walk-in refrigerator without date marks. PIC stated that they were made two days prior. Observed two metal containers of cooked chicken wings in the cold holding drawers underneath the flat top without date marking. Food employee informed that the front tray was cooked two days prior, and the back one was cooked yesterday. Informed PIC that prepped or cooked food kept over twenty-four hours needs to be date marked. PIC correctly date marked all items at time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1).

Inspector's notes

Observed two boxes of beef patties and three packages of egg rolls sitting on the prep counter thawing. Informed PIC that thawing food needs to be done under refrigeration, under cold running water, or as part of the cooking process. PIC placed the items in the walk-in refrigerator at time of inspection. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Corrective Action: Correct prior to next routine inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the drainpipe of the ice basin under the soda fountain has fallen into the floor drain. Informed PIC that there need to be at least a one-inch airgap between the outlet of the pipe and the top of the floor drain. Discussed the importance of preventing backflow with PIC. PIC stated they notified maintenance. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. ......Container of cooked chicken and containers of milk and heavy cream prepped/opened on a previous day, per employee, not marked for discard. Manager stated he would determine the discard dates and mark the items, or discard if unknown. Please mark TCS foods opened/prepared more than 24 hours ago with the 7 day (prep+6) discard date. 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/4125/Food-SafetyOperator-Resources. Correct By: Corrected At Time Of Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises.......Boxes of limes and potatoes stored on the floor in the walk-in. Manager moved them to proper storage, at least 6" above the floor. Correct By: Corrected At Time Of Inspection