OMNI HOTEL AT THE BATTERY ATLANTA POOL KITCHEN, BAR & PANTRY

4 findings recorded on Sep 17, 2026. 2 marked corrected on site.

1. Violation recordedItem 4-2B ↗

   Food-contact surface sanitation

   Observed ice machine in the main kitchen area with pink build-up on the white baffle (in contact with the ice) located on the interior of the ice machine. Observed 2 soda gun nozzles at the bar outside with a black build up on the interior dispensing portion.

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

   Code 511-6-1.05(7)(b)

   Observed ice machine in the main kitchen area with pink build-up on the white baffle (in contact with the ice) located on the interior of the ice machine. Observed 2 soda gun nozzles at the bar outside with a black build up on the interior dispensing portion. C/A: equipment food contact surfaces shall be cleaned: In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. New Violation. Correct By: 09/20/2026

   Official report · Item 4-2B ↗

   Correction status not recorded

   Correct by Sep 20, 2026

2. Violation recordedItem 6-1A ↗

   Cold holding

   Observed raw bacon, cooked chicken (portioned), and a bulk container of mayo held above 41F in the reach-in cooler units located in the main kitchen. C/A: time/temperature control for safety food shall be maintained at 41°F or below COS: items discarded Corrected On-Site.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

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

   Observed raw bacon, cooked chicken (portioned), and a bulk container of mayo held above 41F in the reach-in cooler units located in the main kitchen. C/A: time/temperature control for safety food shall be maintained at 41°F or below COS: items discarded Corrected On-Site. New Violation.

   Official report · Item 6-1A ↗

   Marked corrected on site

3. Violation recordedItem 6-2 ↗

   Date marking and disposition

   Observed a container of cooked wings with a prep date of 9/8 held past the 7 day shelf life in reach-in cooler #2. Observed a container of cut melons with a prep date of 9/7 and a container of sliced turkey with a prep date of 9/8 held past the 7 day shelf life in reach-in cooler #1.

   Inspector’s full note

   Inspection item: Proper date marking and disposition

   Code 511-6-1.04(6)(h)

   Observed a container of cooked wings with a prep date of 9/8 held past the 7 day shelf life in reach-in cooler #2. Observed a container of cut melons with a prep date of 9/7 and a container of sliced turkey with a prep date of 9/8 held past the 7 day shelf life in reach-in cooler #1. C/A: Time/Temperature Control for Safety Food, Disposition. 1. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is inappropriately marked with a date or day that exceeds 7 days COS: items discarded Corrected On-Site. New Violation.

   Official report · Item 6-2 ↗

   Marked corrected on site

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