ATLANTIS PIZZERIA

High Priority - Nonfood-grade bags used in direct contact with food. Sicilian Pizza crust stored and in direct contact with trash bag at walk in cooler. Operator removed product from trash bag. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw sausage over fully cooked chicken wings at walk in cooler. Operator stored products properly. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sliced pizza (73F - Hot Holding); marinara (87F - Hot Holding) Per operator, products out of temperature for approximately 1 hour. Advised operator to use time control. Time control procedure emailed to operator. Operator placed time marking for remaining 3 hours. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris. Operator removed can opener to be cleaned and sanitized. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By triple sink.

Intermediate - No soap provided at handwash sink. By triple sink.

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Calibrated in steam table: Inspector thermometer: 168F Operator thermometer: 150F

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

High Priority - 1 Dented can of Great Northern Beans present in dry storage area. See stop sale.

High Priority - Raw shell eggs stored over/not properly separated from ready-to-eat olives and feta cheese. Operator removed eggs. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza prep : ham 48F-50F in a shallow container not reaching all the way into the cold air. Kept over night in cooler not prepped or portioned today.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza prep : ham 48F-50F in a shallow container not reaching all the way into the cold air. Kept over night in cooler not prepped or portioned today. See stop sale

High Priority - Wiping cloth chlorine sanitizer solution exceeds the maximum concentration allowed 200+ in prep area. Operator added water 100ppm. Corrected On-Site

Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance in dish area.

Basic - Ice buildup in reach-in freezer in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside microwave and outside of chest freezer is soiled.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Employee with no hair restraint while engaging in food preparation. Employee handling cheese and sauce no hair restraint.

Basic - Light shield damaged/in disrepair. At hallway to back kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat olives in walk in cooler Removed Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Back kitchen ceiling

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. One door reach in freezer Freezer chests

Basic - Working containers of food removed from original container not identified by common name. Flour Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed license during inspection. Verified on Versa. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded mozzarella cheese 48°F, in kitchen for less than one hour. Cook placed in walk in cooler. Corrective Action Taken

Basic - 5 Flour bags stored on floor in kitchen. Onions and shredded cheese on floor in walk in cooler. Cook placed all items on a shelf. Corrected On-Site

Basic - All Employees with no hair restraint while engaging in food preparation. No hair restraints available.

Basic - Employee eating French fries in a food preparation area. Employee moved to dining room. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers in dish area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flour and sugar containers soiled on the outside.

High Priority - Operating with an expired Division of Hotels and Restaurants license, if license is renewed within 30 days, fine will be waved, as per CD. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg wash 70°F,on prep table next to steam table. Operator stated for less than one hour and placed egg wash on time form and timed. Corrected On-Site

Intermediate - Food-contact surface on can opener soiled with food debris. Operator cleaned during the inspection. Corrected On-Site

Basic - Ice buildup in reach-in freezer across walk in cooler.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers, in dish area and on top of steam table.

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

Intermediate - No chemical chlorine test kit provided when using sanitizer at three-compartment sink and wiping cloths. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dish area. Operator provided. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink in dish area. Operator provided. Corrected On-Site Repeat Violation

High Priority - Nonfood-grade thank you bags used in direct contact with sausage in chest freezer in the back kitchen. Operator removed bags and stored in a different container. Corrected On-Site

Intermediate - No chemical chlorine test kit provided when using chlorine sanitizer at three-compartment sink and wiping cloth container.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dish area. Operator provided. Corrected On-Site

Intermediate - No soap provided at handwash sink in dish area. Operator provided. Corrected On-Site