FROG POND (THE)

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.employee on cook line cracked shell eggs with gloves then proceeded to continue cooking without washing hands or changing gloves

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over cooked potatoes in walk-in cooler

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled

Intermediate - No soap provided at handwash sink. At wait station, replaced Corrected On-Site Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Portioning cup in croutons Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Cooler on cook line Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over prep area Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over dry storage Repeat Violation

Basic - Dead roaches on premises. 1 dead roach under ladders in dry storage 1 dead roach behind freezer in dry storage Areas cleaned and sanitized Corrected On-Site Repeat Violation

Basic - Duct tape used to repair nonfood-contact surface. Duct tape used to repair torn freezer gaskets Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on prep table next to dish machine, removed Corrected On-Site Repeat Violation

Basic - Floor soiled/has accumulation of debris. Cook line Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in brown sugar bin

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Top of broiler soiled on cook line. Accumulation of grease and food debris on sides of equipment on cook line Repeat Violation

Basic - Outer openings not protected with self-closing doors. Rear screen doors

Basic - Screen in door torn/in poor repair - vermin present. Rear doors to kitchen

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters not covered at wait station

Basic - Soiled dry wiping cloth in use. Cook line Repeat Violation

Basic - Stored food not covered. Brown sugar bin in dry storage left uncovered, replaced lid. Drink ice bin not covered at center wait station Corrective Action Taken Repeat Violation

Basic - Unclean building components, attachments or fixtures. Fan covers soiled in walk-in cooler Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee observed drinking personal beverage then proceeded to put on gloves with no hand wash Repeat Violation

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line touched apron with gloves on then proceeded to prepare food without glove change and hand wash

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter packets (66F - Cold Holding) at wait station, moved to reach in cooler, recommended item be added to time as a public health control Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Multiple items on cook line with no time mark, time sheet updated Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled Repeat Violation

Intermediate - No soap provided at handwash sink. Hand sink at wait station across from cook line, restocked 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. Raw burger Pattie's in walk-in cooler not dated with prepared date or thaw date, dates added Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pooled eggs in glass cooler not dated, onion soup in walk-in cooler, dates added Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. Portioning cup in granola bin, cinnamon/sugar container, removed Corrected On-Site Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in coolers/freezers Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over prep area Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in dry storage and a/c vents over cook line soiled

Basic - Dead roaches on premises. 2 dead roaches under shelves in dry storage 1 dead roach in bathroom closet Areas cleaned and sanitized Corrected On-Site Repeat Violation

Basic - Duct tape used to repair nonfood-contact surface. Gaskets on reach in freezers

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Prep table on cook line, removed Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys hanging on dry storage shelf above seasonings Repeat Violation

Basic - Equipment in poor repair. Torn gaskets on reach in freezers, Shelves in reach in freezers

Basic - Floor soiled/has accumulation of debris. Under cook line Repeat Violation

Basic - Food stored in a location that is exposed to splash/dust. Ice bin at wait station not covered Repeat Violation

Basic - Food stored on floor. Bag of sliced potatoes on floor of walk-in cooler, placed on shelf Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over cook line Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at wait station across from cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled on cook line Accumulation of grease on top of salamander on cook line Slicer guard with food residue, last used more than 24 hours Repeat Violation

Basic - Soiled dry wiping cloth in use. Next to slicer

Basic - Stored food not covered. Container of salt on dry storage shelf, staff covered Corrected On-Site

Basic - Unclean building components, attachments or fixtures. Fan cover soiled in walk-in cooler

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over cook line Warning - From follow-up inspection 2023-03-02: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On cook line Warning - From follow-up inspection 2023-03-02: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Accumulation of grease and food debris on floor on cook line and prep area Warning - From follow-up inspection 2023-03-02: Time Extended

Basic - - From initial inspection : Basic - Food stored in a location that is exposed to splash/dust. Unprotected drink ice well at servers station. Tea on floor in walk-in cooler, employee moved to shelf Warning - From follow-up inspection 2023-03-02: Unprotected ice well. Time Extended

Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Glass light bulbs over cook line not shielded Warning - From follow-up inspection 2023-03-02: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach in freezers in rear prep room. Accumulation of food debris in bottom of reach in freezer . Hood filters soiled Warning - From follow-up inspection 2023-03-02: Hood filters scheduled. Bottom of reach in cooler cleaned. Time Extended Corrected On-Site

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Buildup if trash and food debris on floors and under shelving near cook line. ThroughoutRepeat Violation Repeat Violation Warning - From follow-up inspection 2022-09-14: Time Extended - From follow-up inspection 2022-11-16: Time Extended

Basic - - From initial inspection : Basic - Missing drain plug at dumpster. Warning - From follow-up inspection 2022-09-14: Time Extended - From follow-up inspection 2022-11-16: Time Extended

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee tied strings on apron then began prepping food without washing hands Discussed proper hand washing procedures with operator

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -corn beef hash (55F - Cold Holding); shredded cheddar (48F - Cold Holding) Discussed properly ice bathing cheddar cheese and adding corn beef hash to Time as a public health control Operator added hash to Time as a public health control form during time of inspection. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade blade in kitchen has accumulation of grease residue -glass reach in cooler in kitchen has accumulation of food residue -stove top has accumulation of grease

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

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. -portion cup used to scoop powder at wait station area

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -in kitchen area Repeat Violation

Basic - Floor soiled/has accumulation of debris. -floor at dish machine has standing water

Basic - Floors not maintained smooth and durable. -at back prep area

Basic - Food storage container/container lid cracked or broken. -cracked plastic containers on rack next to ice machine

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -pizza oven in back storage area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -ice machine vent has accumulation of dust -salamander has accumulation of grease -reach in cooler gasket at cooks line has accumulation of food residue

Basic - Soiled dry wiping cloth in use. -next to stove on cooks line

Basic - Time/temperature control for safety food thawed in an improper manner. -shrimp and chicken thawing in standing water in kitchen area Discussed proper thawing procedures with operator

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed strawberries over cooked asparagus in walk-in cooler Discussed proper hierarchy with operator

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -at front counter Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. -squeeze bottles at prep table

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced turkey 50 °F cold holding on ice cooler at cook line. Sliced turkey was on top of the sliced ham and has no contact to ice. Employee placed an ice bag on top of the sliced turkey, re temped: sliced turkey 44 °F. Corrective Action Taken

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair. At kitchen.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table at kitchen. Employee removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cloths stored on storage shelves above Food and clean drink cups at dry storage.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed a wet wiping cloths stored on prep table at kitchen.