ATLANTIC HOTEL & SPA - POOL BAR

Intermediate - Handwash sink used for purposes other than handwashing. Visible debris in prep area hand sink. Operator cleaned. Corrected On-Site

Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Main Dishwasher (Temperature 133F). Per operator, items are washed in Wild Thyme kitchen.

Basic - Ice scoop handle in contact with ice. Main ice unit. Scoop handle buried in ice. Operator stored properly. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. Pico , per operator prepared on site - date marked 11-12-2024. See stop sale.

Intermediate - No soap provided at handwash sink. Bar hand sink next to triple sink. Operator replaced. Corrected On-Site Repeat Violation

Basic - Bar - Water draining onto floor surface - from under bar hand sink.

Basic - Floor soiled/has accumulation of debris. Under and around all kitchen equipment. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Operator stored properly. Corrected On-Site

Intermediate - No soap provided at handwash sink at bar .

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Floor area(s) covered with standing water by the cook line .

Basic - Floor soiled/has accumulation of debris throughout kitchen / mold like substance buildup on the floor by the cook line .

Basic - Stored food not covered...multiple food not covered at walk in cooler . Employee covered

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Per operator repair has been called.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 128). Operator will use downstairs dish machine in Wild Thyme.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Accumulation of debris on exterior of warewashing machine.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Final rinse 150F.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Bar - quat 0ppm. Operator remade solution. Quat 400ppm. Corrected On-Site

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cookline.