BATCH NEW SOUTHERN KITCHEN & TAP: DELRAY BEACH

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked corn not date marked. Per operator corn was made yesterday at around 3pm. 24 hours and 30 minutes has passed. Operator labeled 4/8/26. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between cracks of equipment on cook line. Operator removed. Corrected On-Site

Basic - Soiled dry wiping cloth in use. Observed soiled cloth stored on cutting board at middle cooler at cook line. Operator moved to sanitizer bucket. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at middle flip top cooler flip top cooler #2 ; chicken wings 43-49F . Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator added ice to product. Observed at flip top cooler at end of cook line across from waffle station flip top cooler #3 ; boiled egg (43-52F);. Per operator food not prepared or portioned today. Food held in unit less than four hours. Observed product stored past the filll line. Operator removed foods out of temperature and placed below to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled at cook line.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in reach in freezer at bar area.

Basic - Raw fruits/vegetables not washed prior to preparation. Observed avocados not washed before preparation.

Basic - Stored food not covered. Observed fried green tomatoes not covered in reach in freezer at back of kitchen. Operator covered. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler raw chicken (50F - Cold Holding). Per operator food not prepared or portioned today. Food held in unit less than 4 hours. Operator placed food in ice bath. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed in handwashing sink across from dessert prep area a spoon handle found inside handwashing sink. Operator removed. Corrected On-Site

Basic - - From initial inspection : Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at 2 door stainless next to ice machine/expo flip top Repeat Violation Warning - From follow-up inspection 2024-08-12: Next unannounced Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested at 0ppm. Operator primed at retested at 100ppm Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked onions (124F - Hot Holding) being held on cook line with no temperature control, operator states item cooked less than 1 hour ago. Instructed operator to reheat to 165F, Discussed TPHC Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk stored at expo flip top not dated. Operator states item was opened 2 days ago, operator date marked Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled, operator cleaned and sanitized. Soda gun at expo station soiled Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Cook line hand wash sink not accessible due to waste receptacle blocking and pitcher stored in hand wash sink. Operator made accessible Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator opened packaging Corrected On-Site

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at expo flip top

Basic - Wall soiled with accumulated dust. Observed in ware washing area

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. Dishwasher handles dirty dishes then picked up clean utensils from the Dishwasher

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Guacamole 45°f, Tuna salad 45°f

Intermediate - Spray bottle containing toxic substance not labeled. aBottle contain pink liquid located at bar counter. Employee labeled container as Sanitizer

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Chef remove drink container Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers stored next to Onion rings

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by trolley

Basic - Employee with no beard guard/restraint while engaging in food preparation.

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

Intermediate - Handwash sink not accessible for employee use at all times. HWS cookline

Basic - Wiping cloth sanitizing solution stored on the floor.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....bread pudding 47° in walk in cooler . Per manager and date food was cooked yesterday. Stop sale issue. Employee discarded Corrective Action Taken

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....dishwasher , washed hands after discussed. Corrected On-Site

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

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...shredded mozzarella cheese date marked 1/6/22 in walk in cooler . Stop sale issue . Employee discarded Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...shredded mozzarella cheese date marked 1/6/22 in walk in cooler .

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....bread pudding 47° in walk in cooler . Per manager and date food was cooked yesterday. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....quinoa, mashed potatoes, cheese , farro, chicken wings all at between 45°-48° in flip top middle reach in reach in cooler at kitchen. Food being held less than four hours. Manager time marked on food. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking... spicy butter at cook line being held less than four hours. Manager time marked on food Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times...blocked by cocktail cages at dishwashing area. By big garbage can at kitchen. Employee moved those things. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing....stored pitcher in handwashing sink at kitchen. Employee moved Corrected On-Site

Basic - In-use utensil TONG , MUDDLER stored in standing water less than 135 degrees Fahrenheit at bar . Employee moved it hot water 144°. 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...corn, quinoa, blue cheese, shredded cheese, sweet potatoes, potato pasta, chicken wings , goat cheese all at between 56°-59° in flip top middle reach in cooler at kitchen. Food being held more than four hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...corn, quinoa, blue cheese, shredded cheese, sweet potatoes, potato pasta, chicken wings , goat cheese all at between 56°-59° in flip top middle reach in cooler at kitchen. Food being held more than four hours. Stop sale issue . Employee discarded food. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing...stored a container in handwashing sink at kitchen. Employee moved. Corrected On-Site

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

Intermediate - No soap provided at handwash sink at kitchen

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.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container at kitchen. Employee moved. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees at kitchen

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil...wet towel stored on prep counter at station at kitchen. Employee moved. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name....dressings, oil, water squeezed bottles .