Bowlero Roswell

In-use utensils: properly stored — Inspector Note: Observed knife stored in-between equipment. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). C/A: Ensure no knives are stored in between equipment.

Nonfood-contact surfaces clean — Inspector Note: Observed heavy grease build up around and directly under fryer. C/A: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.Ensure area around fryers is cleaned frequently to avoid accumulation.

Nonfood-contact surfaces clean — Inspector Note: Observed RIC handles and areas around RIC units with accumulation. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. C/A: Clean RIC units and handles

Physical facilities installed, maintained, and clean — Inspector Note: Observed floors with accumulation and walls around garbage can with encrusted sauce. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. C/A: Ensure floors are cleaned frequently to prevent accumulation and clean walls frequently/

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed heavy scoring and black build up on cutting board. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Replace cutting board.

Nonfood-contact surfaces clean — Inspector Note: Observed heavy grease build up around and directly under fryer. C/A: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.Ensure area around fryers is cleaned frequently to avoid accumulation.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed heavy scoring and black build up on cutting board. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Replace cutting board.