Atrium Cafe & Grill

Basic – Current Hotel and Restaurant license not displayed.

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook has wrist bands Repeat Violation

Basic – Employee with no hair restraint while engaging in food preparation. Cook, he put a hat on Corrected On-Site Warning

Basic – Equipment in poor repair. Gasket in prep cooler is torn

Basic – Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Sweet Rice cakes at front counter,

Basic – No copy of latest inspection report available.

Basic – No handwashing sign provided at a hand sink used by food employees. Hand sink by cook line and hand sink by prep area next to storage area, employee wrote one and posted Corrected On-Site Repeat Violation

Basic – Raw fruits/vegetables not washed prior to preparation. Cutting strawberries, she didn't washed them, explained to her

Basic – Single-service articles not stored inverted or protected from contamination. Cups on storage shelf, mgr inverted them Corrected On-Site

Basic – Water leaking from pipe and/or faucet/handle. Faucet in hand sink at prep area by storage area

Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10 ppm, employee added more chlorine, 100 ppm Corrected On-Site

Basic – Working containers of food removed from original container not identified by common name. White powder on storage shelf, cook line, employee wrote name on Corrected On-Site

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washing dishes then he got clean dishes from sanitizer, explained to him and he washed hands Corrective Action Taken Warning

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting cooked chicken, and making burrito, explained to him and he got gloves Corrected On-Site Warning

High Priority – Glass stem/sensor thermometer in use with no shatterproof coating.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw pooled eggs on shelf above butter, reach in cooler at cook line, raw hamburger on shelf above bread in walk in cooler, employee rearranged Corrected On-Site Repeat Violation Admin Complaint

High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shelled eggs 50f by grill, explained time as public health control, employee wrote time on Corrective Action Taken Warning

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f sausages by grill, explained time as public health control, employee wrote time on Corrective Action Taken Warning

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 80f cooked potatoes, cooked chicken, explained time as public help control, employee wrote times on Corrective Action Taken Warning

High Priority – Toxic substance/chemical improperly stored. Soap on shelf above to go containers in storage area, mgr rearranged Corrected On-Site

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed one Corrected On-Site

Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Mgr couldn't find them, 4 people here more than 2 years Warning

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. None because he could not find the employee training

Intermediate – Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. ROP raw chicken to cook on sous vide

Intermediate – Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Both reading below 30f in ice water

Intermediate – Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Undercooked eggs, employee placed one Corrected On-Site

Intermediate – Spray bottle containing toxic substance not labeled. Degreaser per mgr, by triple sink, she labeled it Corrected On-Site