LIVE! AT THE BATTERY ATLANTA

4 findings recorded on Sep 2, 2026. 2 marked corrected on site.

1. Violation recordedItem 4-2B ↗

   Food-contact surface sanitation

   Observed black residue on top panel and sides of ice machine in upstairs storage area. Observed food residue on plates that were stored clean on rack in main kitchen area.

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

   Code 511-6-1.05(7)(a)1

   Observed black residue on top panel and sides of ice machine in upstairs storage area. Observed food residue on plates that were stored clean on rack in main kitchen area. Observed black residue on drink nozzles in server prep area in main kitchen. CA: Food contact surfaces shall be kept clean to sight and touch. COS: All food contact surfaces were cleaned. Corrected On-Site. New Violation.

   Official report · Item 4-2B ↗

   Marked corrected on site

2. Violation recordedItem 6-1A ↗

   Cold holding

   Observed raw beef patties cold holding above 41F in cooler drawer below grill prep area in main kitchen area. Observed raw chicken and raw turkey burgers cold holding above 41F in cooler drawer 2 across from grill prep area in main kitchen area.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

   Code 511-6-1.04(6)(f)

   Observed raw beef patties cold holding above 41F in cooler drawer below grill prep area in main kitchen area. Observed raw chicken and raw turkey burgers cold holding above 41F in cooler drawer 2 across from grill prep area in main kitchen area. Observed Arugula,Marinated Tomatoes, Cole Slaw, and Pico de Gallo cold holding above 41F in prep top cooler 4 in main kitchen area. Observed corn dogs cold holding above 41F in prep top cooler 4 bottom of main kitchen area. CA: All cold potentially hazardous food shall be maintained at 41F or below. COS: Food discarded. Corrected On-Site. New Violation.

   Official report · Item 6-1A ↗

   Marked corrected on site

3. Violation recordedItem 16A ↗

   Water supply and pressure

   Observed the bar hand sinks, dump sinks and 3-compartment not reaching the minimum hot water temperature of 85F. The bar locations are listed below.

   Inspector’s full note

   Inspection item: Hot and cold water available; adequate pressure

   Code 511-6-1.06(1)(g),(h)

   Observed the bar hand sinks, dump sinks and 3-compartment not reaching the minimum hot water temperature of 85F. The bar locations are listed below. Live Downstairs- Bars 1, 2, and 3 Live Upstairs- Bars 1 and 2 PBR Atlanta- Bars 1, 3 and 4 CA: The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. New Violation.

   Official report · Item 16A ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.