Brandon Crossroads Bowl

Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.

• In-use utensils properly stored
  • Basic: In-use tongs stored on equipment door handle between uses. Tongs on handle of oven. Operator relocated.
• Handwashing and hygienic practices
  • Basic: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee opened water on shelf over bulk black olives. Operator removed.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler.
• Floors, walls, ceilings and ventilation
  • Basic: Wall soiled with accumulated grease, food debris, and/or dust. Kitchen.
  • Basic: Floor soiled/has accumulation of debris. Kitchen.
• Chemicals and toxic substances
  • High priority: Toxic substance/chemical improperly stored. Spray bottle on prep table next to coffee maker. Operator removed.

The inspector came back, found the problems fixed and allowed the business to reopen.

• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime.
  • Basic: Reach-in cooler interior/shelves have accumulation of soil residues.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
• Floors, walls, ceilings and ventilation
  • Basic: Floor area(s) covered with standing water.
  • Basic: Wall soiled with accumulated grease, food debris, and/or dust.
  • Basic: Floor soiled/has accumulation of debris.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reheating: chili 95°F, queso blanco 104°F, marinara 124°F, Per employee all items were put in steam well to reheat at 10 am. Time temped 1:35 pm.
• Food out of temperature
  • High priority: Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours. Reheating: chili 95°F, queso blanco 104°F, marinara 124°F, Per employee all items were put in steam well to reheat at 10 am. Time temped 1:35 pm.
• Food protection and cross-contamination
  • Basic: Food stored on floor. Bulk water on floor in beer walk in cooler.
• Bare hand contact with ready-to-eat food
  • High priority: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting limes with no gloves at bar.
• In-use utensils properly stored
  • Basic: Ice bucket/shovel stored on floor between uses. 2 ice buckets on floor in kitchen. Manager relocated.
• Handwashing and hygienic practices
  • Basic: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on slicer in kitchen.
• Wiping cloths and linens
  • Basic: Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on front counter.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on front cooks line.
  • Basic: Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on front cooksline.
  • Basic: Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezers in kitchen.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers.
• Single-service items
  • Basic: Single-service articles improperly stored. Bulk boxes of plastic cups on floor in hallway.
• Handwash sinks and supplies
  • Intermediate: Handwash sink used for purposes other than handwashing. Cheese and multiple food items in Handwash sink at pizza station.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found 1 live fly on wall near entrance to kitchen.
  • Basic: Dead roaches on premises. 1 dead roach on floor near entrance to kitchen. 1 dead roach in cabinet at bar. 1 dead roach in bay of 3 compartment sink. 1 dead roach in hole of wall at pizza station reach in cooler. Operator cleaned and sanitized.
  • High priority: Rodent activity present as evidenced by rodent droppings found. 11 rodent dropping of hole in wall next to pizza station reach in cooler. Employee cleaned and sanitized.
  • High priority: Roach activity present as evidenced by live roaches found. 1 live roach on floor next to pizza reach in cooler.
  • High priority: Presence of insects, rodents, or other pests. 10 ants on wall above and next to 3 compartment sink.
• Floors, walls, ceilings and ventilation
  • Basic: Floor area(s) covered with standing water. Beer walk in cooler.
  • Basic: Hole in or other damage to wall. Holes in wall behind and next to pizza station reach in cooler.
  • Basic: Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout kitchen.
  • Basic: Floor soiled/has accumulation of debris. Floor throughout kitchen.
• Employee personal belongings
  • Basic: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee vape,keys and phone on front counter next to coffee machine.
• Chemicals and toxic substances
  • High priority: Container of medicine improperly stored. Employee Tylenol on front counter next to coffee machine.
  • High priority: Toxic substance/chemical improperly stored. Lane cleaner for bowling alley on shelf next to bulk sauces on dry storage shelf.