health inspections bowling RS

These are the health scores for bowling centers in Middle Tennessee with their most recent inspection score as of August 7, 2019.

Bowling CenterDateScore / Follow Up
Bowl-O-Rena (Dickson)March 29, 201998
Donelson Bowling Center (Nashville)March 29, 201999
Donelson Plaza Stike & SpareMarch 18, 2019100
Franklin LanesDecember 6, 2018100
Funtime Bowl (Lewisburg)February 26, 2019100
Hermitage Strike & SpareMarch 21, 201992 / 97
Hermitage Strike & Spare LoungeMay 7, 201998
Kings Bowl (Franklin)May 10, 2019100
Lanes Trains and Automobiles (Boro)January 23, 2019100
Murfreesboro Strike & Spare downstairsJuly 10, 201998
Murfreesboro Strike & Spare snack barJanuary 10, 201898
Murfreesboro Strike & Spare Snack bar IIJanuary 10, 201898
Murfreesboro Strike & Spare UpstairsJuly 10, 2019100
ShelbyVille LanesFebruary 6, 201997
Smyrna Bowling CenterJuly 19, 201998
Stars and Strikes Bar (Smyrna)March 25, 2019100
Stars and Strikes Kitchen (Smyrna)April 5, 201989 / 99
Tenn Pin Alley (Columbia)April 23, 201999
Tenn Pin Alley Bar (Columbia)April 23, 201999
Thunder Alley (Dickson)April 5, 201986 / 96
Tusculum Strike & SpareJanuary 24, 201884 / 94

Here are the scores, according to the health department’s latest available information.

Inspections are once every six months, once between January 1 and June 30 and once between July 1 and December 31 of each year. Quick note: A business needs to have a score of 90 to be considered “passing.” If inspectors give a place a score below 90, they will give the business a chance to pass in a re-inspection shortly afterward. To stay open- and serving food at all- the place must make at least a 90 in the follow-up. So it might help to think of these scores as on a scale not out of 100 but out of 10, from 91-100.

Info: There are two types of violations- critical and non-critical. According to the Tennessee Department of Health website:

“Critical Violations: Violations of the Food Regulations, which, if left uncorrected, are more likely than other violations to directly contribute to food contamination or illness. Examples of critical violations include poor temperature control of food, improper cooking, cooling, refrigeration, or reheating temperatures.

“Non-Critical Violations: Violations not directly related to the cause of food-borne illness, but if uncorrected, could impede the operation of the restaurant. The likelihood of food-borne illness in these cases is very low. Non-Critical violations, if left uncorrected, could lead to Critical violations. Examples of non-critical violations include a lack of facility cleanliness and maintenance.”

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