Amf Bowling

Inspector notes: Observed some organic matter on the inside of the soda fountain nozzles. Person in charge removed the nozzles in question from the fountain to be washed, rinsed and sanitized at time of inspection. Discussed with person in charge that all food contact surfaces must be clean to sight and touch

Inspector notes: Observed several knives stored between the inner wall of the prep top unit and some food containers inside of the unit. Person in charge removed the knives and took them to the 3-compartment sink to be washed, rinsed and sanitized. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection

Inspector notes: Observed nacho cheese sauce in a hot holding unit with an internal temperature as measured using a probe thermometer of 109° F. Per the person in charge, the nacho cheese had been in the hot holding unit for just over one hour. The person in charge discarded the nacho cheese sauce. It was observed that the hot holding unit had very little water in it. Person in charge added more water to the hot holding unit. Discussed regularly checking temperatures and water level in the hot holding unit. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above

Inspector notes: Observed no test strips available for the chlorine sanitizing dish machine at the bar. Inspector used personal test strips to verify that the chlorine concentration was within the appropriate range of 50-100 parts per million for the chlorine sanitizer and the sanitizer was within the appropriate range. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. A reinspection will occur within 10 days or no later than August 1st, 2024