FROG'S BBQ

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. On shelf inside reach-in cooler in back of kitchen: beans (45F - Cooling overnight); beans (48F - Cooling overnight). Manager stated both pans were cooked the previous day, then cooled at room temperature form30 minutes, then placed into the cooler to finish cooling to 41F. Both pans of beans are date marked 12/26 and are in large covered pans. Both pans of beans failed to cool to 41F within 6 hours. Stop sales issued.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. On shelf inside reach-in cooler in back of kitchen: beans (45F - Cooling overnight); beans (48F - Cooling overnight). Manager stated both pans were cooked the previous day, then cooled at room temperature form30 minutes, then placed into the cooler to finish cooling to 41F. Both pans of beans are date marked 12/26 and are in large covered pans. Both pans of beans failed to cool to 41F within 6 hours.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On shelf inside reach-in cooler in back of kitchen: beans (45F - Cooling overnight); beans (48F - Cooling overnight). Manager stated both pans were cooked the previous day, then cooled at room temperature form30 minutes, then placed into the cooler to finish cooling to 41F. Both pans of beans are date marked 12/26 and are in large covered pans. Both pans of beans failed to cool to 41F within 6 hours. Stop sales issued.

Basic - Cardboard used to line nonfood-contact shelves. Visibly soiled cardboard lining wire shelving in back of kitchen. Manager discarded cardboard during this inspection. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Unsealed wooden rafters on ceiling inside dry food storage shed behind building. Repeat Violation

Basic - Dead roaches on premises. One dead roach on dry storage shelving in back of kitchen. Manager cleaned area during this inspection. Corrected On-Site Repeat Violation

Basic - Unclean building components, attachments or fixtures. 1. Ceiling in dry food storage shed soiled with cobwebs and dead vines. 2. Floor in dry storage shed soiled with dirt and/or leaves.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 06/01/2024.

Intermediate - Well water testing report/documentation is not available upon request. Bacteriological report from within the last 12 months unavailable.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in food storage shed has unsealed wood and vines growing down from the ceiling. Unsealed wood on ceiling in kitchen near storage shelf.

Basic - Dead roaches on premises. Two dead roaches on floor inside food storage shed behind building.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup stored on shelf beside single-use straws and cup carriers. Manager removed cup from shelf during this inspection. Corrected On-Site

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle sitting directly on grass.

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. No soffit along overhang on roof of storage building. Building is open to the outside along the whole perimeter of the top of walls below the overhang.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing at spigot connected to water heater on wall inside exterior storage shed.

High Priority - Toxic substance/chemical improperly stored. Bathroom cleaner stored on shelf above single-use cups near cookline. Employee removed cleaner from shelf during this inspection. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. None available. Inspector provided during this inspection. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Cleaning supplies stored in handsink near three-compartment sink in back storage area. Employee removed from sink during this inspection. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. None available. Inspector provided during this inspection. Corrective Action Taken

Intermediate - Well water testing report/documentation is not available upon request. Well water report not available. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Old dusty electronics stored above bottled water and drink mix on shelf in back dry storage area.

Basic - Floor tiles missing and/or in disrepair. Floor tiles damaged in kitchen near fryer and pickup window. Repeat Violation

Basic - Hole in or other damage to wall. Hole in wall in employee kitchen restroom. Repeat Violation

Basic - Open dumpster lid. Dumpster behind building.

Basic - Single-service articles improperly stored. Wrapped paper towels stored on floor in back storage area. Employee placed towels on storage shelf during this inspection. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Observed no proof of food manager certification during the inspection Warning - From follow-up inspection 2022-06-02: No proof of manager certification, employee stated manager is scheduled to take test on 6/6/2022. Admin Complaint

High Priority - Observed Vacuum breaker missing at hose bibb with ode attached behind establishment.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed five portion cups of Cole slaw at 51°F and six portion cups of Potato salad at 52°F in the Reach in Cooler by the grill, that had been in that Reach in Cooler overnight. The Reach in Cooler showed an ambient temperature of 49°F

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed five portion cups of Cole slaw at 51°F and six portion cups of Potato salad at 52°F in the Reach in Cooler by the grill, that had been in that Reach in Cooler overnight. The Reach in Cooler showed an ambient temperature of 49°F Repeat Violation Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Tested at 200+ ppm of chlorine. Manager made fresh sanitizer bucket at proper level at 150ppm chlorine. Corrected On-Site

Intermediate - Observed Handwash sink used for purposes other than handwashing. Hand wash sink in side room had container and other kitchen items in the sink

Intermediate - Observed No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed ribs in Reach in Freezer and Reach in Cooler dated 8/11. Ribs in Reach in Cooler did not have date when taken out of the Reach in Freezer. Ambient temperature of Reach in Cooler 41°F. Temp of ribs in Reach in Cooler were 39°F. Manager advised that ribs had been placed in Reach in Cooler the day before to thaw. Repeat Violation

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- one employee hired in seven months ago did not have a current food handler training certificate.

Basic - Grease on the ground with three open pails around grease receptacle.

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance in catch basin of the soda dispenser.

Basic - Observed Grease receptacle and dumpster not on proper pad/nonabsorbent surface, located on the side of the establishment. All receptacles on bare ground