FROGGERS GRILL & BAR

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Ranch 45F-46F cold holding in cool well at wait sttion less than 4hrs per operator. Operator put on ice bath. Recheck at 39F cold holding Corrected On-Site

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. Operator is tracking all temperatures of wings except final cooking temperature temp. Reviewed procedures with operator and provided form. Operator immediately corrected tracking form 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. Provided sign to operstor. Operator posted Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on cook line and hand sink at wait station both block by trash cans. Operator removed Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Food debris in hand sink on line. Operator removed Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both bathroom doors

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets. Operator inverted Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board

Basic - Equipment in poor repair. -Torn interior lid of pizza prep cooler

Basic - Floor tiles missing and/or in disrepair. In walk in cooler and beer cooler

Basic - In-use knife/knives stored in cracks between pieces of equipment. In between prep cooler . Operator removed Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed broccoli over cut lettuce in walk in cooler. Operator removed Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -wings 43-50 in cook line fry side cooler less than 4 hours. Product moved to walk-in freezer for temperature recovery. Corrective Action Taken

Intermediate - No soap provided at handwash sink. -cook line hand wash sink. Corrected On-Site

Basic - Food contaminated by unsanitized equipment or utensil. -container of minced garlic in same container as cooked wings. Operator removed. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. -3 knives between pieces of equipment on cook line. Operator removed. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -in fry cooler. Operator replaced. Corrected On-Site

Basic - Utensils in poor condition. -upright freezer at end of cook line; shelves rusted, exposed insulation on inside of door. -rust on some walk-in cooler shelves. Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -chili made yesterday 43-47, in 5 gallon bucket in walk-in cooler, ice paddle melted.

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. -chili

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. -employee brought dirty glasses to kitchen, then handled to go supplies without washing hands. Advised.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -house made blue cheese (44F - Cold Holding); house made ranch (45F - Cold Holding); slaw (45F - Cold Holding) less than 4 hours in expo cooler. Operator will ice product or move to different cooler if temperature does not recover.

Basic - Equipment in poor repair. -exposed insulation, inside of reach-in freezer door on 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. Sanitizer bucket empty, waiting for delivery. Facility has 3 compartment sink with quat until product delivered. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 small flying insect near dish area.

Basic - Bowl or other container with no handle used to dispense food. -soufflé cup in cheese. Removed. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. -2 knives on cook line. Removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters over fryers.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. -1 rusted shelf in walk in cooler. Operator will replace.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee cutting fruit for garnishes with bare hands. Requested employee wash hands and put on gloves. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. -paid during inspection. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. -knife on cook line between cooler and table. Removed. Corrected On-Site Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. -rust on some walk-in cooler shelves.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -house made ranch made with buttermilk in expo cooler 45°f.

Basic - Accumulation of debris on exterior of warewashing machine. -top of machine, wall behind machine soiled.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -personal backpack on shelf above paper food trays, cup lids and bread in dry storage room. Corrected On-Site

Basic - Equipment in poor repair. -exposed insulation on interior of reach-in freezer door on cook line. -ice scoop holder cracked, unable to properly clean.

Basic - Floor soiled/has accumulation of debris. -grease build up behind cooking equipment. -food debris under dish machine.

Basic - Food stored in a prohibited area. -cooking oil on shelf below soap and sanitizer refills. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. -2 knives between cooler and table on cook line. Operator removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -fan, wall at west end of expo line soiled/dusty.

Intermediate - - From initial inspection : 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. -provided Employee Reporting Agreement. Food handler training scheduled 4/23 for all employees. 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. -provided copy via email for operator. Warning - From follow-up inspection 2023-04-20: 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. -class scheduled 4/23. Warning - From follow-up inspection 2023-04-20: Time Extended

Basic - - From initial inspection : Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. -exposed insulation on door of reach-in freezer on cook line. Warning - From follow-up inspection 2023-04-20: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. -bar hand wash sink. Repeat Violation Warning - From follow-up inspection 2023-04-20: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters dusty. -fan on shelf above cook line, wall around fan dusty. Warning - From follow-up inspection 2023-04-20: Time Extended

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -no running water from hot faucet on cook line.

Basic - No handwashing sign provided at a hand sink used by food employees. -bar hand wash sink missing.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -behind nozzles of soda machine.

Basic - Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. -air curtain turned off at 1 of 3 open garage doors at bar.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Raw pork stored next to raw chicken at walk in cooler. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Slicer had tomatoes seeds . Last time use was yesterday. Corrected On-Site

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

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.Walk in cooler shelves rusted and dirty.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -wings moved from walk-in cooler approx 1 hour ago 48-51°. Product moved to walk-in freezer for temperature recovery.

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. -kitchen staff food handler proof on line, unable to access.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -backpack, sweatshirt above single service cups, lids. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. -grease, food debris under cooking equipment.

Basic - Ice scoop handle in contact with ice. -at bar. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled above charbroiled. -fan cover in far left reach-in cooler on cook line soiled.