The Frog Pond

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee training certificate for Kelly P. completion date of 1/9/23 through FLRA SafeStaff. The inspector also observed CFM certificate for Fiona W. A Server that is not apart of management. Completion date of 2/8/22 through ServSafe. No other employee training could be accessed at the time of the inspection. - From follow-up inspection 2026-01-23: Discussed with operator. Per operator, both Frog Pond locations are set up to do a group training. **Time Extended**

Intermediate - - From initial inspection : 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. Observed employee training certificate for Kelly P. completion date of 1/9/23 through FLRA SafeStaff. The inspector also observed CFM certificate for Fiona W. A Server that is not apart of management. Completion date of 2/8/22 through ServSafe. No other employee training could be accessed at the time of the inspection. **Repeat Violation** - From follow-up inspection 2026-01-23: Discussed with operator. Per operator, both Frog Pond locations are set up to do a group training. **Time Extended**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Container on end of cook line line: eggwash (50F - Cold Holding) Employee place container of egg wash into it a deeper container with ice all around to maintain all parts of the product at 41 degrees or below. Discussed this food item can also be added to time as a public health control but must be discarded within 4 hours. Re-temped item: eggwash (43F - Cold Holding) **Corrective Action Taken** **Repeat Violation**

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary sanitizer bucket on cook line testing at 500 PPM. Chemical was diluted with water and is now testing at 200 PPM. **Corrected On-Site**

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. Ran multiple times, chlorine testing at 0 PPM.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Staff set up three compartment handsink with quaternary sanitizer that is testing at 200 PPM. **Warning**

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee training certificate for Kelly P. completion date of 1/9/23 through FLRA SafeStaff. The inspector also observed CFM certificate for Fiona W. A Server that is not apart of management. Completion date of 2/8/22 through ServSafe. No other employee training could be accessed at the time of the inspection.

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. Observed employee training certificate for Kelly P. completion date of 1/9/23 through FLRA SafeStaff. The inspector also observed CFM certificate for Fiona W. A Server that is not apart of management. Completion date of 2/8/22 through ServSafe. No other employee training could be accessed at the time of the inspection. **Repeat Violation**

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior soiled with dried food debris.

High Priority - Dented/rusted cans present. See stop sale. Two dented cans of 6 LB 3 OZ. of Shredded Sauerkraut.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee wearing gloves cracked raw shelled eggs and then handled clean plates without changing their gloves or hand wash. Educated employee and employee washed hands and out new gloves on. **Corrective Action Taken**

High Priority - Live, small flying insects found 2 live flies observed flying around in kitchen area, not landing on food or food contact surfaces.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items on cook line: waffle batter (56F - Cold Holding); raw shelled egg wash (45F - Cold Holding) Discussed items must be cold held at 41 degrees or below or can be added on Time as a public health control. Items added to TPHC written procedures and time stamped for 10am. **Corrective Action Taken** **Repeat Violation**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener and food slicer soiled with dried food debris build up.

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. Observed employee training certificate for Kelly P. Dated 1/09/2023 through FLRA. Could not verify employee training for any other employee currently onsite.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled with lime scale and black mold like substance.

Basic - Accumulation of debris on exterior of warewashing machine. Soiled with debris.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Stored on cook line next to containers of biscuits. Item moved. **Corrected On-Site**

Basic - Equipment and utensils not properly air-dried - wet nesting. Clear plastic cups wet nesting next to soda dispenser on front cook line. **Repeat Violation**

Basic - Insect control device installed over food preparation area. Over soda dispenser/ ice bin with clean plastic cups being stored on top of the dispenser near front cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on double door freezer soiled with gray mold like substance.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping clothes on reach in deli cooler cutting boards on cook line. Discussed with employees and items were moved to sanitizer buckets. **Corrected On-Site**

Food in Good Condition, Safe, and Unadulterated

Employee Health Policies Present

Potentially Hazardous Food Held at Proper Temperature

Warewashing Facilities Maintained and Used

Equipment Adequate to Maintain Product Temperature

High Priority - Container of medicine improperly stored. Medicine stored above fryer oil in dry goods storage area. Manager stored correctly. **Corrected On-Site** **Repeat Violation**

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. Dish washer goes from scraping dirty dishes to putting away clean dishes with no hand wash in between. **Repeat Violation**

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line dropped foil on floor and picked up with gloves on and did not change gloves and wash hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef not commercially packaged above ice cream in reach in freezer at end of cook line. Manager stored correctly. **Corrected On-Site** **Repeat Violation**

High Priority - Toxic substance/chemical improperly stored. Stainless steel cleaner above spices in dry goods storage area. Manager stored correctly. **Corrected On-Site**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table in kitchen has built up food debris. **Repeat Violation**

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at end of cook line used to hold supplies. Employee removed supplies. **Corrected On-Site**

Basic - Missing drain plug at dumpster. **Repeat Violation**

Basic - Old labels stuck to food containers after cleaning.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven in kitchen has food debris buildup.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted for protection.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table with waffle irons. **Repeat Violation**

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

Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting on cups at soda station.