SWEET FROG

1-2B: .03(3)(a)Observed that there is no certified food safety manager for the facility. The CFSM certificate expired in January of 2025.// Within ninety days of the expiration of the CFSM certificate, the CFSM shall enroll in an approved food safety training course, pass an approved exam and obtain a new certificate. (Pf)

13A: .02(1)(d)Observed that the most current inspection report was not posted in public view.// The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: Person in charge placed the most current inspection within public view.//

16B: .06(2)(r)Observed that the handwashing sink in the front prep area does not drain.// A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C)

1-2B: .03(3)(a)There is no certified food safety manager that is certified onsite. The certificate that is on the wall expired in January of 2025.// Within ninety days of the expiration of the CFSM certificate, the CFSM shall enroll in an approved food safety training course, pass an approved exam and obtain a new certificate. (Pf)

2-2A: .03(2)(m)The person in charge could not demonstrate in a verifiable manner that the employees working were informed of their responsibility to report. The manager was the only employee that had a signed employee health agreement for review.SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION// Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

2-2B: .04(4)(b)Observed two employee plastic water bottles on the prep table in front of the refrigerators. Also observed an employee plastic water bottle stored on the front service line.// Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: The water bottles were relocated to a designated space for employees.//

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed unwashed strawberries being stored over ready to eat foods ( mangos, boba pearls) in the upright refrigerator.// Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: The person in charge relocated all the packages of unwashed strawberries so that they are stored below the ready to eat food like mangos and boba pearls.//

4-2B: .05(7)(a)1Observed that the can opener in the kitchen had excess food debris.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

11C: .04(6)(c)Observed six containers of yogurt mix that was being thawed in a large sink of water.// Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: The frozen yogurt mix was moved to the upright refrigerator for thawing.//

12A: .04(4)(r)Observed 4 bottles of chocolate syrup that were being stored on the floor in the storage room.// Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Person in charge relocated the syrup so that it was on the shelf and off the floor.//

12C: .04(4)(m)Observed wet wiping cloths being stored on the counters and the sink. The cloths were not being stored in sanitizer between uses.// Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Person in charge made a bucket of fresh sanitizer and stored the wet cloths in the bucket in between uses.//

12C: .05(10)(b)Observed clean wiping cloths being dried on the pipes below the three compartment sink.// Wiping cloths that are air-dried shall be dried so that they do not drip on food or utensils and so that the cloths are not contaminated while air-drying. (C) Corrective Actions: The person in charge removed the clean wiping cloths from the pipe. They were placed in the dirty bin.//