ROUND ONE BOWLING & AMUSEMENT

Food properly labeled; original container — Inspector Note: observed 2 squeeze bottles unlabeled in the front food service area on top of small reach in freezer. CA:. Food packaged in a food service establishment, that is not provided by a foodservice employee upon consumer request, shall be labeled as specified in law, including 21 CFR 101- Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. 2. Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statement; (ii) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial color or flavors and chemical preservatives, if contained in the food; (iii) An accurate declaration of the net quantity of contents; (iv) The name and place of business of the manufacturer, packer, or distributor; and (v) The name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient. Pf (vi) Except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(Q)(3) - (5), nutrition labeling as specified in 21 CFR 101 - Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling. (vii) For any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. 3. Bulk food that is available for consumer self-dispensing shall be prominently labeled with the following information in plain view of the consumer: (i) The manufacturer's or processor's label that was provided with the food; or (ii) A card, sign, or other method of notification that includes the information specified under paragraphs 2(i), (ii), (v) and (vi) of this subsection. 4. Bulk, unpackaged foods such as bakery products and unpackaged foods that are portioned to consumer specification need not be labeled if: (i) A health, nutrient content, or other claim is not made; (ii) There are no state or local laws requiring labeling; and (iii) The food is manufactured or prepared on the premises of the food service establishment or at another food service establishment or a food processing plant that is owned by the same person and is regulated by the food regulatory agency that has jurisdiction.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: observed inspection report conducted from 2024 posted in public view of facility. Most recent inspection report not posted in public view. CA:The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Food stored covered — Inspector Note: observed the following food items stored uncovered and exposed to overhead contamination in front food service area: Prep top cooler: whole pizza small reach in cooler: milk, orange slices. small reach in freezer: cooked chicken CA: all food stored shall be covered and protected from overhead contamination. COS: food covered

Contamination prevented during food preparation, storage, display — Inspector Note: observed two boxes of Tator tots stored on the floor in the walk in freezer in the main kitchen CA: food shall be protected from contamination by storing the food at least 6 inches (15 cm) above the floor

Management knowledge, responsibilities, reporting — Inspector Note: An employee health policy document was not available on site in the facility. CA. The facility is responsible for providing a copy of the employee health policy document to the health inspector. Recommend storing the documents in a folder or inside the employee's files. COS: Another employee health policy document was e-mailed to the PIC.

Proper cold holding temperatures — Inspector Note: Observed blue cheese cups store in prep top cooler 1 cold holding above 41f degrees in front food service. CA: All TCS foods cold holding shall be maintained at 41f or below COS: All blue cheese cups discarded.