BOWLERO CHAMBLEE

4 findings recorded on Jul 31, 2026. 4 marked corrected on site.

1. Violation recordedItem 4-2B ↗

   Food-contact surfaces: cleaned & sanitized

   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.

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

   Code 511-6-1.05(7)(b)

   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. Corrected On-Site. New Violation.

   Official report · Item 4-2B ↗

   Marked corrected on site

2. Repeat violationItem 4-2B ↗

   Food-contact surfaces: cleaned & sanitized

   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.

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

   Code 511-6-1.05(7)(a)1

   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. Corrected On-Site. Repeat Violation.

   Official report · Item 4-2B ↗

   Marked corrected on site

3. Violation recordedItem 12B ↗

   Personal cleanliness

   Observed two food service employees cooking and preparing food in the main kitchen with long and loose hair. Hair Restraints (C) (i) Hair Restraints.

   Inspector’s full note

   Inspection item: Personal cleanliness

   Code 511-6-1.03(5)(j)

   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. Corrected On-Site. New Violation.

   Official report · Item 12B ↗

   Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.