Frog's BBQ

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Tongs and utensils stored inside pan of water at 83F at cookline. Manager moved the utensils to the warewash area and got clean utensils for the cookline during this inspection. **Corrective Action Taken**

High Priority - Toxic substance/chemical improperly stored. Bottle of soap stored on shelf directly beside box containing ziplock bags and directly above jar of pickles. Manager removed the soap from the area during this inspection. **Corrected On-Site**

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing at hose connection near back door of kitchen.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in warewash area completely covered and used as a dish drying rack. Inspector had the manager unblock and set up the sink during this inspection. **Corrected On-Site**

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. Several ziplock bags containing brisket missing thawed date mark inside reach-in cooler at front counter. Manager stated the foods were thawed two days prior and added the proper date mark during this inspection. **Corrected On-Site**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Container of sliced tomatoes with date mark of 11/4 on shelf inside reach-in cooler at front counter. Manager stated the tomatoes were cut this morning and added the proper date during this inspection. **Corrected On-Site**

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient air thermometer inside reach-in cooler in back of kitchen reads 25F. Actual air temperature is 40F.

Basic - Carbon dioxide/helium tanks not adequately secured. Three co2 tanks not secured in back of kitchen.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of ice machine. Manager removed the drink from the area during this inspection. **Corrected On-Site**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee's purse and cigarettes on top of prep table at cookline. Manager removed the items from the prep table during this inspection. **Corrected On-Site**

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Several freezers in storage shed have rusted exteriors.

Basic - Unclean building components, attachments or fixtures. 1. Floor inside storage shed soiled with dirt and leaves. 2. Cobweb on window in storage room inside kitchen. **Repeat Violation**

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. 1. Inside reach-in cooler in back of kitchen: 9 ziplock bags containing fully-cooked chicken with date mark of 7/23. Manager stated none have been frozen. 2. Inside reach-in cooler in prep area of kitchen: Three ziplock bags containing fully-cooked ribs with date mark of 7/23. Manager stated none have been frozen. **Warning**

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Both manager and employee confirmed their warewashing procedures do not include any type of sanitizer. Manage and employee confirmed their process is wash, rinse, and air dry. Inspector instructed manager to discontinue the use of all dishes until they have been washed, rinsed, and sanitized. Inspector provided proper warewashing handout to manager and educated employees during this inspection.

High Priority - Live, small flying insects found Two flies crawling on counter in kitchen, near cookline.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Carton containing raw shell eggs stored on shelf directly above container of potato salad inside reach-in cooler in back of kitchen. Manager moved the raw eggs to the bottom shelf during this inspection. **Corrected On-Site**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On counter in-use in back of kitchen: pulled pork (88F - Cooling Overnight); pulled pork (88F - Cooling Overnight); pulled pork (91F - Cooling Overnight); pulled pork (94F - Cooling Overnight); pulled pork (106F - Cooling Overnight); beef (108F - Cooling Overnight). Manager stated all were cooked the previous night and placed into various coolers to cool overnight. Manager stated they were removed from refrigeration approximately 30 minutes prior to be bagged and frozen. All items were cooling in large, deep metal pans covered with foil. Manager stated they were stacked on top of each other while cooling. Inspector provided safe cooling handout to manager during this inspection. Stop sales issued. **Warning**

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 counter in-use in back of kitchen: pulled pork (88F - Cooling Overnight); pulled pork (88F - Cooling Overnight); pulled pork (91F - Cooling Overnight); pulled pork (94F - Cooling Overnight); pulled pork (106F - Cooling Overnight); beef (108F - Cooling Overnight). Manager stated all were cooked the previous night and placed into various coolers to cool overnight. Manager stated they were removed from refrigeration approximately 30 minutes prior to be bagged and frozen. All items were cooling in large, deep metal pans covered with foil. Manager stated they were stacked on top of each other while cooling. Inspector provided safe cooling handout to manager during this inspection. **Warning**

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. One employee handling food in kitchen without food handler training. Manager stated the employee has worked at this location for approximately one month. Manager unable to provide proof that the employee has been informed of their health reporting responsibilities.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On counter in-use in back of kitchen: pulled pork (88F - Cooling Overnight); pulled pork (88F - Cooling Overnight); pulled pork (91F - Cooling Overnight); pulled pork (94F - Cooling Overnight); pulled pork (106F - Cooling Overnight); beef (108F - Cooling Overnight). Manager stated all were cooked the previous night and placed into various coolers to cool overnight. Manager stated they were removed from refrigeration approximately 30 minutes prior to be bagged and frozen. All items were cooling in large, deep metal pans covered with foil. Manager stated they were stacked on top of each other while cooling. Inspector provided safe cooling handout to manager during this inspection. Stop sales issued. **Warning**

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. QUAT test kit unavailable for quaternary sanitizer used in sanitizer buckets.

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

Basic - Equipment in poor repair. Right compartment of large three-compartment sink cracked. Manager stated they do not use the compartment because it leaks. Establishment has a second three-compartment sink in the front of the kitchen.

Basic - Single-service articles improperly stored. Several boxes containing single-use containers stored directly on floor in storage shed. Manager removed all items from the floor during this inspection. **Corrected On-Site**

Basic - Unclean building components, attachments or fixtures. Air conditioning unit above handwash sink in kitchen soiled with dust.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket Quat 500+PPM. Inspector had manager dilute solution to 200PPM. **Corrected On-Site**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inside of tea urn in wait station.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut tomatoes stored in reach-in cooler next to cook line. Manager stated tomatoes cut the previous morning.

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks in kitchen.

Basic - Ice bucket/shovel not inverted between uses. Ice bucket stored on top of kitchen ice machine not inverted. Manager turned container over. **Corrected On-Site**

Basic - Single-service articles not stored inverted or protected from contamination. Aluminum lids stored on kitchen shelf. Manager turned lids over. **Corrected On-Site**

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in mop bucket.

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.