Round1 Bowling & Arcade

Year by year

Inspections

1. Feb 2, 2026 Follow Up · 1 core, 1 repeat
   • Not serious Core Repeat

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The floor in the Walk-in Cooler (Beer) is not smooth and easily cleanable.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code 6-201.11

2. Jan 2, 2026 Routine · 1 priority, 8 priority foundation, 4 core, 3 repeat
   • Serious Priority

     FOOD CONTACT SURFACES - MECHANICAL WAREWASHING HOT WATER EXPOSURE TIME

     Sanitization rinse in high-temperature dishmachine does not register a minimum 71°C (160°F) on the irreversible temperature indicator.

     Correction: Adjust exposure time to hot water sanitization rinse so utensils reach a minimum surface temperature of 160°F.

     Code 4-703.11 (B)

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - SANITIZATION

     The Person in Charge (PIC) is unable to demonstrate knowledge of proper sanitization methods for utensils and food contact surfaces.

     Correction: The person in charge shall obtain training or training materials in the areas of sanitization so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (11)

   • Not serious Priority Foundation

     RTE/TCS FOOD - COMMERCIALLY PREPARED FOODS DATE MARKING

     Frozen Burgers, Chicken Karaage, & Fries in 1DR True Freezers from a food processing plant was not date marked once the container was opened.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food from a food processing plant is date marked when the container is opened. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (B)

   • Not serious Priority Foundation

     EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY

     Pizza Peel, Spatula, & Knifes located on grill line and by prep-sink are not smooth and easily cleanable

     Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks.

     Code 4-202.11 (1) - (4)

   • Not serious Priority Foundation Repeat

     WAREWASHING MACHINE - TEMPERATURE MEASURING DEVICES

     Warewashing machine not equipped with a temperature measuring device. The wash & rinse temperature should be measured/indicated on the warewashing machine while operating.

     Correction: Warewashing machine shall be equipped with a temperature measuring device that measures the temperature of water in the wash and rinse tank, the incoming water for hot water sanitizing or water in the chemical sanitizing tank

     Code 4-204.115

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A quat test kit is not available for checking sanitizer concentrations.

     Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.

     Code 4-302.14

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - MECHANICAL WAREWASHING EQUIPMENT, HOT WATER SANITIZATION TEMPERATURES

     Water temperature for the sanitization rinse in the Jackson high temperature warewashing machine is at 135.9° F.

     Correction: Adjust the water temperature so the hot water is between 180°F and 194 °F or have the unit serviced immediately. Food establishment shall cease operations unless alternative warewashing is available.

     Code 4-501.112

   • Not serious Priority Foundation Repeat

     FOOD CONTACT SURFACES - SOILED

     Food contact surfaces visibly soiled: Can opener is visibly soiled at the blade Veggie slicer stored underneath prep-sink is visibly soiled at the blade. Flat top grill is not clean and visibly dis-colored. Pizza coveyor oven is heavily soiled

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation Corrected on site

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Back handwashing sink is unavailable for proper handwashing. Blocked by a cart.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Core Repeat

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Ice cream scoops are improperly stored in stagnant water at 110 F. Knives are stored in unclean storage racks.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     FOOD LABELS - PROVIDED

     Packaged Ramen Noodles are not labeled in 1DR Atosa Freezer.

     Correction: Packaged foods shall be labeled as required by law.

     Code 3-602.11 (A)

   • Not serious Core

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The floor in the Walk-in Cooler (Beer) is not smooth and easily cleanable.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code 6-201.11

   • Not serious Core

     DRYING MOPS

     Mops should be stored to air dry. Dirty mop in mop sink touching the bottom of sink.

     Correction: Store mops to allow them to air dry without soiling walls, equipment and supplies.

     Code 6-501.16

3. Feb 7, 2025 Follow Up · No items found

   No violations cited.

4. Jan 17, 2025 Follow Up · 1 core, 1 repeat
   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no approved or current food protection manager’s certificate posted in the food establishment.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment. Send a picture to inspector upon reciept

     Code 12-201.11 (B)

5. Dec 3, 2024 Routine · 1 priority, 6 priority foundation, 5 core, 2 repeat
   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     Mayonaise and other sauces in prpe cooler cold held at 54-56°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     THAWING

     Chicken breast is being improperly thawed by sitting in tub of stagnant water.

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (A) - (D)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Food items are not properly date marked.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety foods are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     WAREWASHING MACHINE - TEMPERATURE MEASURING DEVICES

     Warewashing machine not equipped with a temperature measuring device to verify temperatures

     Correction: Provide method of verifying dish machine is functioning at proper temperatures before using.

     Code 4-204.115

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Food contact surfaces of the beverage ice bins are visibly soiled. Food Contact surfaces of the interior of the ice machine are visibly soiled. Food Contact surfaces of produce dicers/slicers is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation

     HANDWASHING CLEANSER AVAILABILITY

     Soap not available at food employee handwashing sinks.

     Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.

     Code 6-301.11

   • Not serious Priority Foundation Repeat

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink for hand dryings.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no approved or current food protection manager’s certificate posted in the food establishment.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Ice cream scoops improperly stored in stagnant water at 118°F; Knives are stored in unclean storage rack.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored on faucet of handwashing sink

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core

     THERMOMETERS - FUNCTIONALITY - WARMEST PART OF UNIT

     Thermometers not properly located. Several thermometers found in single unit while others were not provided with thermometer.

     Correction: Reposition thermometer so that it is located in the warmest part of the refrigeration unit.

     Code 4-204.112 (A)

   • Not serious Core

     HANDWASHING SIGNAGE

     No handwashing signage provided at handwashing sinks.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14

6. Dec 5, 2023 Routine · 1 priority, 2 priority foundation, 3 core, 1 repeat
   • Serious Priority

     TCS FOOD - COLD HOLDING

     Containers of dipping sauce were stored at front counter in the 2 door undercounter cooler at 59°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Repair the refrigeration unit so as it functions properly. See also note about lack of thermometers in coolers

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A quaternary ammonia test kit is not available for checking sanitizer concentrations.

     Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.

     Code 4-302.14

   • Not serious Priority Foundation

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink for hand drying at the kitchen hand sink and bar hand sink.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core Repeat Corrected on site

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Uncooked pizza was stored uncovered in the front counter pizza prep cooler.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination. Note pizza disposed at time of inspection and mgt indicates that this is not supposed to happen.

     Code 3-302.11 (A) (4)

   • Not serious Core

     THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

     Under counter coolers are not equipped with an integral or permanently affixed temperature measuring device.

     Correction: Provide a integral or permanently affixed temperature measuring device.

     Code 4-204.112 (B)

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     The front grill line /counter area floor is wet. Appears that the drain line from the ice bin at the soda system is leaking / not properly draining into the floor drain. Floors under the front counter area are extremely soiled with debris, food items and encrusted organic debris. The drain may be blocked as a result. Floors under the storage racking in the kitchen area are soiled with debris and encrusted accumulations.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.and in good repair. Clean floors and facility to remove debris and encrusted accumulations. See also the note in comments section regarding dirty floors possibly contributing to rodent activity.

     Code 6-501.12