Inspection conducted as a follow up inspection to the January 19, 2016 report.
The above observations and the following were discussed with the person in charge:
-Ensure all chemical spray bottles are labeled.
-Policy for time observed and foods at the bar are being labeled with time.
-Information provided regarding proper equipment to be used at the bar
- Food Display (repeated violation)
Observation: The food on display is not protected from contamination. Observed lettuce, diced tomatoes, shredded cheese and cooked chicken stored on a table in the lobby for patrons to obtain food. No sneeze guards or overhead protection was provided in this area.
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
- Self-Service - Consumer Self-Service Operations (repeated violation)
Observation: Buffet or salad bar is not being monitored effectively by a food employee trained in safe operating procedures. One employee is monitoring the buffet and preparing all foods in the kitchen. The buffet is set up and left for patrons to help themselves without being monitored.
Correction: Buffet or salad bar must be monitored by a food employee trained in safe operating procedures.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The surfaces of the cabinets throughout the front of the kitchen is not corrosion resistant, nonabsorbent, and/or smooth. The interior of several cabinets in the front of the kitchen and the wood used to repair the large cabinet holding the pizza oven are not sealed and/or smooth and easily cleanable.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Kitchenware and Tableware (repeated violation)
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. Observed forks and knives to be stored haphazardly at the customer self serve storage area.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floors under the 3 compartment sink by the grease trap are noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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03/01/2016 | Follow-up | |
The above observations and the following were discussed with the person in charge:
-The PIC stated that are planning a remodel at this location. Ensure plans are submitted to the health department for approval prior to any remodeling begins.
-Discontinue serving foods at the buffet until the appropriate equipment has been obtained and staffing can be provided.
-Time as a public health control info provided.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed raw shell eggs stored over tortillas in the walk in cooler. The shell eggs were place on the bottom shelf of the cooler during the inspection.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Per conversation with the person in charge, all in use utensils are washed rinsed and sanitized or changed out at least once per shift (about 7 hours). Advised the PIC to ensure all in use utensils are washed, rinsed and sanitized or changed out at least once every 4 hours.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation. Ensure all in use utensils such as spatulas, pizza cutters, etc. are washed, rinsed and sanitized or changed out at least once every 4 hours.
- Food Storage - Clean and Dry Location
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Observed cookies stored uncovered on top of the oven and onions stored in the walk in cooler without being covered.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Observed drinks stored on the floor in the bar.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food Display
Observation: The food on display is not protected from contamination. Observed french fries, lettuce, diced tomatoes and hot dog buns stored on a table in the lobby for patrons to obtain food. Foods were not covered and no sneeze guards or overhead protection was provided in this area.
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
- Self-Service - Consumer Self-Service Operations
Observation: Unsuitable utensils at the consumer self-service food buffet/bar. Observed foods at the bar available for customers to obtain without proper utensils, ex: hot dog buns.
Correction: Provide suitable utensils or effective dispensing methods that protect the food from contamination.
- Self-Service - Consumer Self-Service Operations
Observation: Buffet or salad bar is not being monitored effectively by a food employee trained in safe operating procedures. One employee is monitoring the buffet and preparing all foods in the kitchen. The buffet is set up and left for patrons to help themselves without being monitored.
Correction: Buffet or salad bar must be monitored by a food employee trained in safe operating procedures.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following foods were observed to be cold holding at improper temperatures: the sliced tomato (45'F), sliced cheese (45'F), shredded cheese (45'F) and sour cream (55'F) all stored in the top of the prep cooler across from the grill. The sour cream was discarded and all other foods were placed in a cooler during the inspection. A work order was placed to repair the prep cooler.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods. Facility sets up a food bar for approximately 1 hour on Tuesdays. The foods such as diced tomatoes and shredded cheese are not kept cold on this bar. Provided a policy for time as a public health control for the PIC during the inspection.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The surfaces of the cabinets throughout the front of the kitchen is not corrosion resistant, nonabsorbent, and/or smooth. The interior of several cabinets in the front of the kitchen and the wood used to repair the large cabinet holding the pizza oven are not sealed and/or smooth and easily cleanable.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged: 1. the microwave by the pizza prep table 2. the nacho cheese machine 3. the stopper in the sanitizer basin of the 3 compartment sink (no longer holds the water in the sink).
Correction: Repair or replace the listed equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Good Repair and Proper Adjustment
Observation: Mechanically vented hood filters not in good repair. Multiple filters in the hood system observed to be broken.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The food contact equipment surfaces of the pizza oven and the pizza screens were observed soiled with accumulations of grime and debris.
Correction: Clean the surfaces of the pizza oven and screens to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Clean single service forks and knives at the self service wait station and the ice buckets in the back of the kitchen by the ice machine were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Kitchenware and Tableware
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. Observed forks and knives to be stored haphazardly at the customer self serve storage area.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed a hose attached to a faucet fixture at the mop sink. The hose extended below the flood rim level of the mop sink basin.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The handwashing facility located in the back of the kitchen and in the front prep area were observed to be blocked, preventing access by employees for easy handwashing. The PIC removed any equipment blocking the use of the handsinks during the inspection.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove any equipment preventing its use.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted by the handsink in the front of the kitchen. An additional light was removed from this area. Light measured at less than 10 foot candles during the inspection.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Physical Facilities in Good Repair (repeated violation)
Observation: The wall and floor by the back door of the kitchen are not maintained in good repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floors throughout the back of the kitchen to include under the storage racks and under the 3 compartment sink by the grease trap are noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Toxics - Separation of Toxics (corrected on site)
Observation: Chemical spray bottles are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed a chemical spray bottle stored with bar ware in the bar, stored with straws and spatulas under the cash register and stored with the salt and pepper at the wait station. All chemicals were placed away from food and equipment during the inspection.
Correction: Chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
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01/19/2016 | Routine | |
The above observations and the following were discussed with the person in charge:
-Employee health policy-handouts provided.
-The person in charge was the only employee working at the time of the inspection and was not available to make all corrections to critical hazards.
-Strongly recommend employees attend a food safety class, handouts provided.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Hands - When to Wash*
Observation: Observed an employee wearing gloves during food prep, the employee removed gloves to wait on customers. The employee then replaced his gloves to continue food prep without first washing hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Thawing (corrected on site)
Observation: Improper methods used to thaw frozen quacamole. PIC placed quacamole on the counter to thaw. Advised PIC of proper thawing methods during the inspection.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: The chili and nacho cheese were observed to be hot holding at improper temperatures. Observed chili and nacho cheese that were stored in the hot holding machines measuring at 127'F and 121'F.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The interior of the cabinets throughout the front of the kitchen were observed in a state of disrepair and damaged.
Correction: Repair/replace the interior of the cabinets to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of the pizza screens were observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the pizza screens to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of equipment were not observed sanitized. Observed pitchers sitting in sanitizer water in the 3 compartment sink that measured at 0 ppm. The container of sanitizer was observed to be empty under the sink. The manager changed the container during the inspection.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Equipment and Utensils, Air-Drying Required
Observation: The stainless steel containers over the 2 compartment sink were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: The ice buckets were observed to be stored uncovered by the ice machine.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facilities located in the bar and in the front of the kitchen was observed the be blocked, preventing access by employees for easy handwashing. A pitcher of water was observed in the bar handsink and a sanitizer bucket was observed in the handsink in the front of the kitchen. Both items were removed during the inspection.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove any equipment preventing its use.
- Physical Facilities in Good Repair
Observation: The following areas are not maintained in good repair: 1. the floors in the mop sink area 2. the walls by the handsink and throughout the back of the kitchen 3. the floor under the grease trap.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following areas are noted in need of cleaning: 1. the wall by the handsink in the front of the kitchen 2. the floor between the soda boxes and ice machine.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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01/26/2015 | Routine | |
| No violation noted during this evaluation. | 12/09/2014 | Training | |
Standardization inspection completed at facility.
No violation noted during this evaluation. | 12/09/2014 | Training | |
The above observations and the following were discussed with the person in charge:
-Employee health policy.
-A consumer advisory was observed on the menu. Facility does not cook to order and no foods are offered undercooked.
-All in use utensils are washed, rinsed and sanitized or changed out at least once every 2 hours.
-Clean the shelves in the cabinet under the carbonated beverage dispenser.
-Thawing procedures discussed, handout provided.
-Provide new test strips for the quaternary ammonium sanitizer. Test strips provided appear to have gotten wet.
-Ice build up observed on the pipes in the walk in freezer. PIC stated they are working to repair the issue.
-The quaternary ammonium sanitizer in the sanitizer bucket measured at 200 ppm.
-Floor tile under the ice machine is no longer sealed to the floor. Please repair.
The PIC was very knowledgeable and cooperative throughout the inspection, thanks!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Surfaces of the soda nozzles on the carbonated beverage dispenser were observed soiled with accumulations of grime and debris. PIC had the soda nozzles cleaned and sanitized during the inspection.
Correction: Clean the surface of the soda nozzles at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
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06/02/2014 | Risk Factor | |
The above observations and the following were discussed with the person in charge:
-Employee health policy.
-Chili machine was in disrepair at the time of inspection, work order in place.
-All in use utensils are being washed, rinsed and sanitized or changed out at least once every 4 hours.
Excellent handwashing and glove use observed by the staff members during this inspection, great job!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box
- Equipment - Good Repair and Proper Adjustment
Observation: The cabinet under the handsink in the front of the kitchen was observed in a state of disrepair and damaged.
Correction: Repair/replace the cabinet to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1. the container holding the pizza trays 2. the cabinet under the carbonated beverage dispenser.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Kitchenware and Tableware
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. Observed the knives and forks stored haphazardly at the customer self-service area.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floors behind the ice machine and in the cabinet under the handsink in the front of the kitchen noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests. Observed several apparent fruit flies around the 3 compartment sink in the bar.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: The quaternary ammonium sanitizer that is being applied to food contact surfaces does not meet the requirements. Sanitizer in the 3 compartment sink measured at 400 ppm. Sanitizer was corrected to 200 ppm during the inspection.
Correction: Utilize only quaternary ammonium sanitizer that meets the requirements of 40 CFR 180.940 when applying to food contact surfaces.
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01/06/2014 | Routine | |
The above observations and the following were discussed with the person in charge:
-Observed the water pressure at the handsink in the front of the kitchen to be low and the temperature of the water took several minutes to reach 100'F. The facility recently replaced the hot water heater. Please adjust as needed to provided a sufficient flow and temperature at this handsink.
-All in use utensils are being washed, rinsed and sanitized or changed out after use.
-Employee health discussed, Send Sick Employees Home Now handout provided.
-Facility is preparing to repaint the kitchen and replace all gaskets on the equipment throughout the kitchen.
The PIC was extremely cooperative and willing to make several corrections throughout the inspection, thanks!
The quaternary ammonium sanitizer in the 3 compartment sink was measured at 200 ppm.
Food Sources Approved.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: The following foods were observed to be hot holding at improper temperatures. The nacho cheese (100'F) and the chili (91'F). The nacho cheese machine is measured at 90'F and the chili machine is measured at 80'F. The PIC discarded both items and contacted the repair company during the inspection.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Surfaces of the following equipment were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris. 1. the interior of the microwave 2. the upsplash of the coffee machine 3. the interior of the cookie machine.
Correction: Clean the surface of equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1. the pizza screens 2. the shelf holding the pizza screens 3. the interior of the cabinet under the handsink in the front of the kitchen.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: The following areas are not maintained in good repair: 1. observed a hole in the wall next to the handsink in the bar 2. broken/missing wall tile by the bar entrance 3. hole in the wall across from the walk in cooler in the back of the kitchen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following areas are noted in need of cleaning: 1. the floors under the 3 compartment sink in the bar 2. the floors under the storage racks in the dry storage area 3. the floors throughout the warewashing area to include the grease trap and under the 3 compartment sink.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Toxics - Separation of Toxics (corrected on site)
Observation: Chemical spray bottles are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed glass cleaner stored on the shelf holding clean glasses and several chemical spray bottles stored with individual packets of salt and sugar under the condiment station. PIC removed all spray bottles during inspection and placed them in the designated area.
Correction: Chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: The quaternary ammonium sanitizer that is being applied to food contact surfaces does not meet the requirements. The quaternary ammonium sanitizer in the sanitizer buckets throughout the kitchen used to clean food contact surfaces was measured at 400 ppm. The PIC corrected the concentration to 200 ppm during the inspection.
Correction: Utilize only quaternary ammonium sanitizer that meets the requirements when applying to food contact surfaces.
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12/05/2012 | Routine | |
Restaurant representatives - add corrected or new information about Amf Fredericksburg Bowl, 12100 Kilarney Drive, Fredericksburg, VA 22407 »