FROG & MONKEY RESTAURANT

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm will not hold water

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. 0ppm 50ppm 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.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine and 3 compartment not working 0ppm dishwasher 3 compartment won't hold water Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw over ready to eat raw beef over cooked pretzels reach in freezer

High Priority - Stop Sale issued due to adulteration of food product. Thawed salmon in reduced oxygen package

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. fresh garlic in oil (51F - Cold Holding) raw chicken (57F - Cold Holding) Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours heavy cream (49F - Cold Holding) cut lettuce (51F - Cold Holding) tangler (94F - Cold Holding) onion soup (51F - Cold Holding) raw lamb burger (51F - Cold Holding) More than 4 hours per operator raw chicken (57F - Cold Holding) fresh garlic in oil (51F - Cold Holding) Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sealed pan cooked onions cooling Cooked wings cook cooling sealed stacked high Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards kitchen Interior stand up freezer

Intermediate - Identity of food or food product misrepresented. Philly advertised as Rib Eye establishment is serving "beef" Admin Complaint

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Corrected On-Site

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.

Intermediate - Squeeze bottle containing pink toxic substance not labeled near 3 comp sink

Basic - Carbon dioxide/helium tanks not adequately secured in ice machine room

Basic - Ceiling/duct work and vents soiled with accumulated food debris, grease, dust, or mold-like substance. Also no longer smooth and cleanable over cold tables in kitchen Warning

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. Salmon

Basic - Dead roaches on premises. 1 walk in freezer 1 in server area

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

Basic - Floor area(s) covered with standing water walk in freezer Repeat Violation

Basic - Hood filter missing from automatic fire suppression/exhaust system.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 124°f

Basic - No waste receptacle installed at handwash sink provided with disposable towels in kitchen

Basic - Plumbing system in disrepair. 3 comp sink not holding water

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles on floor under soup well

High Priority - Live, small flying insects found 10 flying insects at the bar. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator from two days prior Raw Pork (59F - Cold Holding); Raw Shrimp (49F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw Pork (59F - Cold Holding); Raw Shrimp (49F - Cold Holding) Pico De Gallo (55F - Cold Holding); Butter (55F - Cold Holding); Mashed Potatoes (53F - Cold Holding) operator moved to freezer for quick cooling. Warning

High Priority - Toxic substance/chemical improperly stored. Bag of flour stored next to bleach and quaternary in dry storage. Operator removed. Corrected On-Site Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine over 200+++. Operator added water. Rechecked 50 ppm.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting boards on prep table. Repeat Violation

Basic - Floor area(s) covered with standing water. In walk in cooler.

Basic - In-use tongs stored on equipment door handle between uses. On oven handle. Operator removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards in walk in cooler. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. In prep reach in cooler.

Basic - Wiping cloth sanitizing solution stored on the floor. On the cook line.

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. 0 ppm, operator changed chlorine new 100ppm. Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over fish in freezer in dry storage area. Corrected On-Site Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Dish washer Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced corn beef 45°, Per operator product was placed on line 2 hours prior. All raw beef patties (55°),raw chicken(54°), butter(54°), garlic in oil(54°), dice tomatoes (54°), Mashed potatoes (55°)on cooks line was loaded 3 hours prior on cooks line. Operator placed items in ice bath and bags of ice on top for quick cooling. Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. Spray bottle of cleaner hanging on shelf with unwrapped straws in bar area. Corrected On-Site Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Warning

Intermediate - Employee with long fingernails working with exposed food, single-service items or clean equipment and utensils. Server at front bar. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All cutting boards on cooks line. Multi Drink holster at front bar. Repeat Violation Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning

Basic - Accumulation of debris on exterior of warewashing machine. Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Tank located at front bar. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several employees drinks stored on shelf above make line in kitchen area. Repeat Violation Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server Warning

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook preparing food on cooks line. Warning

Basic - Equipment in poor repair. Cold holding unit on cooks line. Warning

Basic - Floor soiled/has accumulation of debris. Walk-in cooler. Floor throughout kitchen area. Warning

Basic - Floor tiles missing and/or in disrepair. Missing tiles at front bar area. Warning

Basic - Floors not maintained smooth and durable. Floorin kitchen area. Warning

Basic - Food stored on floor. Rice flour in dry storage area. Warning

Basic - Food-contact surface not smooth and easily cleanable. Sandwich presses on cooks line. Warning

Basic - Hood filter missing from automatic fire suppression/exhaust system. Corrected On-Site Warning

Basic - In-use tongs stored on equipment door handle between uses. On cooks line. Corrected On-Site Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Ovens on cooks line. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of both Bulk flour containers on cooks line. Exterior of all cooking equipment in kitchen area. Hood fliters Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cold holding units on cooks line. Warning

Basic - Silverware/utensils stored upright with the food-contact surface up. Silverware stored over salad station. Corrected On-Site Warning

Basic - Single-service items for customer self-service not properly protected to prevent contamination. Unwrapped straws at front bar. Corrected On-Site Warning

Basic - Soiled floors under cooking equipment in kitchen area. Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. In kitchen area. Warning

Basic - Working containers of food removed from original container not identified by common name. Bulk flour on cooks line. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked roast beef (52F - Cooling) Per operator from yesterday Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 small flying insects under dishwasher in dish area Warning

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon under cooked Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. 40-50 rodent dropping on shelves behind canned food in dry storage area located in a hallway outside the kitchen and dinning area. Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked roast beef (52F - Cooling) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than four hours. Operator will quickly chill raw burger (45F - Cold Holding); raw lam (45F - Cold Holding) buttermilk sauce (46F - Cold Holding) 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. Per operator less than four hours. Operator will reagent to 165°f fried onion straws (87F - Hot Holding) Corrective Action Taken Warning

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. Per operator heavy cream opened yesterday in the bar is not date marked. Corrected On-Site Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Large quantities and covered. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards In kitchen heavily soiled. Interior both ovens heavily soiled. Interior reach in cooler soiled Inside all microwave soiled Inside fryer fronts heavily soiled. Warning

Basic - Accumulation of debris inside warewashing machine. Warning

Basic - Accumulation of debris on exterior of warewashing machine. Warning

Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site Warning

Basic - Dead roaches on premises. 1 dead roach on kitchen floor 1 dead roach on shelf of separate dry storage area. Operator cleaning and sanitizing area. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils in kitchen and inside reach in freezer. Warning

Basic - Floors and walls in kitchen heavily soiled throughout the kitchen not cleaned when the least amount of food is exposed. Under all equipment is heavily soiled Warning

Basic - Food stored on floor in walk in cooler. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit on grill top. Corrected On-Site Warning

Basic - Light shield damaged/in disrepair with n kitchen Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Back stainless wall of kitchen heavily soiled Exterior and back splash of over heavily soiled Hood filters heavily soiled All prep shelves in kitchen heavily soiled Exterior of plastic bins holding dry goods heavily soiled. Warning

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer buckets stored on shelf next to food in kitchen Corrected On-Site Warning

Basic - Waste line missing at soda gun holster in bar. Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Test strip turned black 50 ppm Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. sirloin steak (47F - Cold Holding); rib eye steak (47F - Cold Holding); chicken breast (47F - Cold Holding); heavy cream (47F - Cold Holding); butter (47F - Cold Holding); pork belly (47F - Cold Holding); mash potatoes (47F - Cold Holding) all items in walk-in cooler overnight. Cooler ambient temperature approximately 50°F

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Swiss cheese (47F - Cold Holding); cheddar cheese (47F - Cold Holding); gouda (47F - Cold Holding); provolone cheese (47F); Parm cheese (47F - Cold Holding); shredded mozzarella (47F - Cold Holding); raw bacon (47F - Cold Holding); raw salmon (47F - Cold Holding); lamb burger (47F - Cold Holding); beef burger (47F - Cold Holding); pork chop (47F - Cold Holding); sirloin steak (47F - Cold Holding); rib eye steak (47F - Cold Holding); chicken breast (47F - Cold Holding); heavy cream (47F - Cold Holding); butter (47F - Cold Holding); pork belly (47F - Cold Holding); mash potatoes (47F - Cold Holding) all items in walk-in cooler overnight. Cooler ambient temperature approximately 50°F Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses behind bar

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Walk-in cooler

Basic - Single-service articles not stored inverted or protected from contamination. Cups behind bar

Basic - Time/temperature control for safety food thawed in an improper manner. Fish, shrimp in standing water at three compartment sink. Operator turned on water Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Roast beef 56f, Turkey 55f, Cut tomato 55f, Coleslaw 56f. Less than 4 hours. Advised to rapid chill. Manager ice chilled product. Corrective Action Taken Warning

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. By panini press.

Basic - Drain cover(s) missing.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.