BATCH NEW SOUTHERN KITCHEN AND TAP FORT LAUDERDALE

Violations (3)

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the chicken cooler, 8 way chicken (42-45F - Cold Holding). The product was over stacked in the hotel pan. The over stacked portion was removed and placed in the lower cooler to chill and cold hold until needed.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the chicken cooler, 8 way chicken (42-45F - Cold Holding). The product was over stacked in the hotel pan. The over stacked portion was removed and placed in the lower cooler to chill and cold hold until needed. **Corrective Action Taken**

  High Priority

• 03B-01-6Critical

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the steam table, grits (117-120F - Hot Holding). The steam table was unplugged. The item was returned to the stove to reheat to 165F to hot hold

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the steam table, grits (117-120F - Hot Holding). The steam table was unplugged. The item was returned to the stove to reheat to 165F to hot hold

  High Priority

• 14-01-5Corrected on site

  Bowl or other container with no handle used to dispense food. On the salad station, in the loose lettuce, two plastic containers with no handles were stored inside and used to dispense the food. The items were removed

  Basic - Bowl or other container with no handle used to dispense food. On the salad station, in the loose lettuce, two plastic containers with no handles were stored inside and used to dispense the food. The items were removed **Corrected On-Site**

  Basic