ROUND1 BOWLING & ARCADE

Facility lacks test strips to measure high temperature dish machine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Observed heavy build up of soda syrup, debris, and rodent droppings around the warewashing area, especially underneath the three-compartment sink, around the tied pressurized cylindrical tanks, soda syrup rack, and drain board of the mechanical dish machine. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under cooking to prevent accumulation of debris.

Surface temperature of the high temperature dish machine initially measured at 155F. After multiple cycles, surface temperature measured at 160F. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). Provide test strips and/or other method to measure high temperature dish machine. Run multiple cycles to "prime" machine and/or sanitizer dispenser.

Observed rodent droppings on the floor around the ware washing area. Observed numerous snap traps and sticky monitoring traps throughout the rear kitchen with no live or dead rodents. Observed no contamination of food or food contact surfaces. Per manager, facility is serviced monthly with the latest treatment on 3/21/2026. Pest control report was provided for review upon request. [CA] Clean and sanitize area of old droppings. Gnats observed around the drinking fountain outside of the restrooms. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Observed heavy leak below high temperature dish machine. Waste water after cycle is being caught with a bus tub. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system.

Test strips not available. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Observed slow leak at the water heater. [CA] Repair plumbing fixture and maintain in clean and good repair.

Cold water not available at the hand wash sink by the kitchen cashier/ordering kiosk. [CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided.

Cold water not available at the hand wash sink by the kitchen cashier/ordering kiosk. [CA] All food facilities shall provide an operable handwashing station with hot and cold water, hand soap, and paper towels readily available. [SA] Hand wash sink at the other end of the kitchen at the bar or inside the kitchen available for use.

Food manager certificate provided for review is for a manager that is no longer employed. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.