BOWLERO CHAMBLEE

Personal cleanliness — Inspector Note: Observed two food service employees cooking and preparing food in the main kitchen with long and loose hair. Hair Restraints (C) (i) Hair Restraints. 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. PIC and food service employee placed on hair nets.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed piercing part of can opener in the main kitchen lined with grease and food debris. Can Openers (C) (g) Can Openers. Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement. PIC moved can opener to 3 compartment sink to be rewashed, rinsed, and sanitized.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed more than five plates and other dishes with dried food debris on both the interior and exterior surfaces, that were stored as clean. Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 1. Equipment food-contact surfaces and utensils shall be cleaned: (i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board; P (ii) Each time there is a change from working with raw foods to working with ready-to-eat foods; P (iii) Between uses with raw fruits and vegetables and with Time/Temperature Control for safety food; P (iv) Before using or storing a food temperature measuring device; P and (v) At any time during the operation when contamination may have occurred. P 2. Except as specified in paragraph 3 of this subsection, if used with time/temperature control for safety food, equipment food-contact surfaces and utensils shall be cleaned at least every 4 hours throughout the day. P 3. Surfaces of utensils and equipment contacting time/temperature control for safety food may be cleaned less frequently than every 4 hours if: (i) In storage, containers of time/temperature control for safety food and their contents are maintained at temperatures specified under DPH Rule 511-6-1-.04 and the containers are cleaned when they are empty; (ii) Utensils and equipment are used to prepare food in a refrigerated room or area that is maintained at one of the temperatures in the following chart and: (I) The utensils and equipment are cleaned at the frequency in the following chart that corresponds to the temperature: PIC moved the dishes to 3 compartment sink to be rewashed, rinsed, and sanitized.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the metal portion on the interior of the ice machine lined with black organic matter. Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. Discussed with PIC to discontinue use of ice, burn/discard ice and thoroughly clean and sanitize ice machine before reusing.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed handsink in bar area with dumped ice inside bowl and observed food service employee fill a bin of water inside the handsink located in the main kitchen. Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf CA: Discussed with PIC that handsinks may not be used for anything other than handwashing and that the hand sinks shall be unobstructed at all times. COS:PIC discarded ice inside handsink of bar area.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed three knives stored on a magnetic strip that were unclean to sight and touch, and observed drink fountain nozzles in the bar area unclean, with black organic debris around the rim of the nozzle. Can opener was also observed with dried food debris on the piercer in the main kitchen. Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. PIC removed knives and can opener to be cleaned. PIC later removed drink nozzles in the bar area and cleaned and sanitized them thoroughly. Discussed with PIC to clean this equipment thoroughly and often as they come in to contact with food.