Inspection Report

Business Name
AMF Bowling

Business Address
2115 E SOUTHERN AVE MESA AZ 85204

Permit Number
FD-02989

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
9/25/2025

Grade
Not Participating

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 8

Description: Hands Clean and Properly Washed

Comments:

PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox: Handwashing.

Addl Notes: observed food worker staff serving as cashiering and going back to handle/preparing pizza, fries. No handwashing conducted. discussed with facility manager on duty regarding the importance of stopping and washing hands as changing task, and handling food. manager coached staff. Corrective Action: Corrected at time of inspection.

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox: Handwashing. Addl Notes: observed in the west wing of the food concession/bar . two sinks available. both sinks were filled with chemical bottles/baskets, towels and articles. discussed with manager. please ensure the designated hand washing station for the food staff area kept free of articles, available and accessible during foodservice hours. manager removed all articles from the bar handwashing station. Corrective Action: Corrected at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.

Addl Notes: observed at the time of inspection arrivals, both reach-in food coolers in the concession area left open. pans of portioned soft cheese, and shredded Cheese pans were overfilled. temperatures taken indicating 48-55 deg f. discussed with the food worker staff. suggested not to overfill food pans. please keep excess food in the upright back-room coolers till needed. also recommended to keep reach-in prep cooler lids closed. this should ensure tcs food is maintained at 41 deg f . manager removed excess food. Corrective Action: Corrected at time of inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-201.13 - Core: Floor and Wall Junctures, Coved, and Enclosed or Sealed Addl Notes: observed some floor damage in the food concession, and also below ice machine. also noted the three-compartment basin separated from the support wall paneling. please ensure floors are finished to smooth and easily cleanable. also please reattached separated sink basins to back walls. use of sealant/clear designated silicone to fill the penetrations reviewed.

6-501.113 - Core: Storing Maintenance Tools Addl Notes: observed in the ware washing area, a drain snake tool, placed /pushed between the wall and the ware washing 3 compartments. reviewed with manager on duty. please ensure the maintenance equipment area kept in a designated storage, maintenance area to minimize contamination. manager removed articles out of food concession. Corrective Action: Correct prior to next routine inspection.

Comments/Details

report emailed. facility GM email added to Tyler PC.
Predefined Comment: No County legal action will result from this inspection.

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: Major violation that directly contributes to increasing the risk of foodborne illness or injury (e.g. Food employees do not properly wash hands when required).
Priority Foundation Violation: Minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation. For example, hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required).
Core Violation: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.