Frosty's Griddle & Shake

Observed reach in cooler under grill was holding TCS food products (Beef patties, pimento cheese, American cheese) in a range of 45F to 47F in the grill area at the time of this inspection. COS: All TCS food discarded. EH suggested they start using other coolers to store food while RIcooler is serviced. CA: Time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above.

Observed prep top cooler (besides RI freezer in grill prep area) holding TCS food (raw chicken, corn dogs) above 41F in the main kitchen at the time of this inspection. COS: All food in prep top cooler was discarded. CA: Time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above.

Observed ice dispenser in soda fountain had a large moldlike buildup in food contact surface, as well as a soda nuzzle in the same machine in the front service area at the time of this inspection. COS: Management cleaned food contact surfaces. CA: Food contact surfaces shall be clean to sight and touch.

Observed that Quat. sanitizer dispenser in three compartment sink was empty and producing a sanitizer concentration of 0 ppm in the kitchen area at the time of this inspection. COS: Management placed a new sanitizer container. CA: Quat. sanitizer dispenser must produce a Quat. sanitizer concentration within the allowed concentration range of 200 ppm to 400 ppm.

Observed several cups with salad dressing being stored in containers with a date label exceeding the allowed 7 days in a cooler in the front service area by the restrooms. COS: Discarded cups. CA: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1.

Observed glass cleaner containers being stored besides hot fudge on a prep table, on top of ice machine, and with napkins and paper towels in the main kitchen area at the time of this inspection. COS: Management removed all toxic chemicals. CA: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by; separating the poisonous or toxic materials by spacing or partitioning; and locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles.

Observed a sanitizer bucket with a Quat. sanitizer solution well beyond 500 ppm in the grill area at the time of this inspection. COS: Management discarded solution. CA: Quat. sanitizer solution shall be kept within the allowed concentration range of 200 ppm to 400 ppm to avoid contamination.

Observed several toxic chemicals (Paint, wallpaper adhesive) being stored above food items on a shelf on the dry storage area at the time of this inspection. COS: Management stated that toxic chemicals shall be discarded. CA: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by; separating the poisonous or toxic materials by spacing or partitioning; and locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles.

Observed ice covering multiple boxes in the walk in freezer at the time of this inspection. CA: Repair walk in cooler to ensure that buildup of ice does not occur.

Observed several boxes of food (Ice cream cones, bacon, beef patties, syrup) and several boxes with SSI (Straws, lids, cups, gloves) being stored directly on the floor throughout the facility at the time of this inspection. COS: Management stated that all items will be stored at least 6" above the floor. CA: Food shall be protected from contamination by storing the food in a clean, dry location; where it is not exposed to splash, dust, or other contamination and at least 6 inches (15 cm) above the floor.

Observed significant buildup on the grill hood ventilation system filters at the time of this inspection. CA: Facility has scheduled for the vents to be professionally cleaned.

Observed ice maker with significant buildup on food contact surface at the time of this inspection. COS: Facility management had the ice maker cleaned at time of inspection. CA: Facility must ensure food contact surfaces are regularly cleaned and sanitized to prevent buildup and protect against contamination.

Observed multiple food items stored in the main kitchen reach in cooler without a label or date marking at the time of this inspection. COS: Management stated they will reeducate staff on proper labeling of prepared or opened products. CA: Facility must ensure prepared and opened food is labeled to ensure it is not held longer than 7 days.

Observed ice covering multiple boxes in the walk in freezer at the time of this inspection. CA: Repair walk in cooler to ensure that buildup of ice does not occur.

Observed significant buildup on the grill hood ventilation system filters at the time of this inspection. CA: Facility has scheduled for the vents to be professionally cleaned.

Observed chicken and pork chops in a prep top cooler stored above 41F at the time of this inspection. COS: Facility management discarded the out of temperature foods. CA: Facility must ensure that all time/temperature as a public health control foods remain held at proper temperatures.

Observed facility without a Certified Food Safety Manager with valid certification at the time of this inspection. CA: Facility management stated that the manager studying for CFSM quit before the time of this inspection. Facility management was informed that we need to be contacted if the facility loses its last/only CFSM. Facility manager must send Glynn County Environmental Health a valid certification.

Observed buttermilk in the walk in cooler and tea/ice cream toppings in the front food service area stored uncovered at the time of this inspection. COS: FAcility management had the foods covered. CA: Facility must ensure foods remain covered at all times when actively being used/prepared.

Observed ice maker with significant buildup on food contact surface at the time of this inspection. COS: Facility management had the ice maker cleaned at time of inspection. CA: Facility must ensure food contact surfaces are regularly cleaned and sanitized to prevent buildup and protect against contamination.

Observed ice covering multiple boxes in the walk in freezer at the time of this inspection. CA: Repair walk in cooler to ensure that buildup of ice does not occur.

Observed chemical sanitizer test strips out of date at the time of this inspection. CA: Facility must buy in date test strips.

Observed facility without a Certified Food Safety Manager with valid certification at the time of this inspection. CA: Facility management stated that the CFSM quit two days before the time of this inspection. Facility management was informed that we need to be contacted if the facility loses its last/only CFSM. Facility manager will send Glynn County Environmental Health a valid certification within 60 days.

Observed employee eating ice cream in grill area of the kitchen at the time of this inspection. COS: Food was discarded by the employee and their hands were washed. CA: Employees shall consume food only in approved designated areas separate from food preparation and serving areas

Observed three compartment sink with chemical sanitizer level too low for proper sanitization and an empty sanitizer container at the time of this inspection. COS: The sanitizer container and sanitizer were replaced and tested at proper concentrations. CA: Ensure chemical sanitizer remains at proper concentrations for sanitization.

Observed ice covering multiple boxes in the walk in freezer at the time of this inspection. CA: Repair walk in cooler to ensure that buildup of ice does not occur.

Observed Queso in steam well below 135F in the main kitchen at the time of this inspection with no evidence of prior temperature log. COS: Manager discarded queso. CA: Manager stated he will start using temperature logs to show TCS items have reached proper temperature and will advise staff not to lower the steam wells too much.

Observed facility without a Certified Food Safety Manager with valid certification at the time of this inspection. CA: Manager will send Glynn EH valid certification within 60 days.

Observed ice covering almost all boxes as well as the floor in the WIF at the time of this inspection. CA: Manager stated repairs will be made to the unit and boxes will have ice removed.

Observed single service knives with mixed handle directions as well as unwrapped straws in the front service area at the time of this inspection. CA: Manager will ensure knives are flipped so the food contact surface is not exposed and will make sure straws are wrapped or covered.