FROGTOWN CELLARS

Observed food items prepared in-house or removed from original packaging without proper date marking. CA: all food items prepared in-house or removed from original packaging must have a prep date, commercial manufacturer best by date, or 7-day expiration date.

Observed multiple canned items and dry goods in the downstairs kitchen as well as cooked brisket, corned beef, and black beans in the upstairs kitchen held longer than 7 days or the items' manufacturer best by date. CA: all food items prepared in-house or removed from original packaging must be used or discarded by the commercial manufacturer best by date, or 7-day expiration date. COS: items voluntarily discarded

Per meeting between Lumpkin County Environmental Health (LCEH) and EPD representative Matt Stickney onsite at the facility, the facility's water source qualifies as a public water source and requires EPD compliance and approval. Per an email between LCEH and EPD from January 16, 2025, the EPD has not received any documentation from the facility. CA: facilities must have approved water sources.

Observed unsealed wood in the main kitchen behind the preptop cooler and heat lamps and on wall behind prep table and wine cooler. Observed the walls of the upstairs dishpit to have holes rendering them no longer easily cleanable. Observed unsealed wood in the room with the reach in freezers of the upstairs kitchen. Observed the dry storage in the downstairs kitchen to be unsealed. CA: walls, ceilings, and floors must be easily cleanable, hard and nonporous where food and multi or single use items are stored/handled/prepped, and in warewashing areas.

Observed food and physical debris build-up on walls of downstairs kitchen near hand sink and vegetable prep sink as well as on floors and walls of both upstairs and downstairs dishpits. Observed food and physical debris on table and shelf below Lamber dishmachine in upstairs dishpit, on roof of upstairs microwave, in reach-in-freezer and two reach-in-coolers in downstairs kitchen nearest the stairs. CA: All nonfood contact surfaces must be cleaned with sanitizer as often as necessary to prevent debris build-up.

Observed the bathroom doors to not be self-closing and open. CA: Except during cleaning and maintenance operations, toilet room doors must be kept closed. Except where a toilet room is located outside a food service establishment and does not open directly into the food service establishment, a toilet room located on the premises must have a tight-fitting and self-closing door.

Observed the sole upstairs kitchen hand sink to have a fork, can lids, and what appeared to be a dump sink catch-basket in it. CA: hand sinks must only be used for the purpose of washing hands.

Observed excessive food and physical debris on ready-to-use plates, serving and mixing bowls, one wine glass, inside the ice machine, three sandwich presses, a variety of utensils, and multiple food prep surfaces. CA: all food contact surfaces must be sanitized as often as necessary to prevent debris accumulation.

The facility reported that Fabuloso is used as a food contact surface sanitizer. Observed an in-use spray bottle in the downstairs kitchen. The facility also uses commercially purchased QUAT wipes. Observed no wipes supplied in the upstairs kitchen or bar upon arrival. Observed the facility without a proper sanitizer for use in the 3-compartment sink if needed. CA: all facilities must have appropriate sanitizer supplied for staff use when food handling or preparation is occurring. COS: wipes stocked in upstairs kitchen. Facility will order sanitizer for use in the 3 compartment sink

Observed numerous items prepared in-house or removed from original packaging without proper date marking. CA: all food items prepared in-house or removed from original packaging must have a prep date, commercial manufacturer best by date, or 7-day expiration date.

Observed multiple canned items, spices, and dry goods in the downstairs kitchen, as well as a container of salad greens, corned beef prepared in-house, and half-and-half in the upstairs kitchen held longer than 7 days or the items' manufacturer best by date. CA: all food items prepared in-house or removed from original packaging must be used or discarded by the commercial manufacturer best by date, or 7-day expiration date. COS: items voluntarily discarded

Observed bulk bottles of soap stored on a shelf with single use items and tomatoes. Observed a first aid kit and an open bottle of pain relievers stored comingled with food items. Observed a bulk bottle of wood cleaner stored on soda. CA: all toxic items must be stored separately from single-use, multi-use, and food items in a way that prevents their contamination. COS: toxic items moved to better storage location

Observed a moth, numerous fruit flies, and multiple house flies during the upstairs kitchen, bar, and downstairs kitchen inspection. CA: targeted pest control must be done as often as necessary to mitigate pests.

Per meeting between Lumpkin County Environmental Health (LCEH) and EPD representative Matt Stickney onsite at the facility, the facility's water source qualifies as a public water source and requires EPD compliance and approval. Per an email between LCEH and EPD from January 16, 2025, the EPD has not received any documentation from the facility. CA" facilities must have approved water sources.

Observed numerous items prepared in-house or removed from original packaging without proper labelling of the items common name. CA: all food items prepared in-house or removed from original packaging must have a label noting the common name of the product

Observed food handling employees in kitchen without proper hair restraint. CA: proper hair restraint must be donned prior to engaging in any food handling or warewashing.

The facility reported that produce is washed in the hand sink of the upstairs kitchen, and the 3 compartment sink is used as the meat and vegetable prep sinks in the downstairs kitchen. CA: warewashing, handwashing, vegetable washing, and meat prep sinks MUST each be separate sinks to prevent cross contamination. COS: facility decided all produce washing would occur in downstairs kitchen. Facility decided that small sink by hand sink in downstairs kitchen would be produce sink and will be labelled accordingly and that larger sink by smoker will be meat prep sink and will be labelled accordingly.

Observed single use deli papers and paper towels stored on the floor of upstairs kitchen and aluminum trays stored on the floor of the downstairs kitchen. All single use items must be stored a minimum of 6 inches off the floor to prevent contamination.

Observed single use deli papers and paper towels stored on the floor of upstairs kitchen and aluminum trays stored on the floor of the downstairs kitchen. All single use items must be stored a minimum of 6 inches off the floor to prevent contamination.

Observed unsealed wood in the main kitchen behind the preptop cooler and heat lamps. Observed the walls of the upstairs dishpit to have holes rendering them no longer easily cleanable. Observed unsealed wood in the room with the reach in freezers of the upstairs kitchen. Observed the dry storage in the downstairs kitchen to be unsealed. Observed the shelves under the prep tables in the downstairs kitchen to be rusted and no longer easily cleanable. CA: walls, ceilings, and floors must be easily cleanable, hard and and nonporous where food and single use is stored/handled/prepped, in warewashing areas.

Observed food and physical debris build-up on handles, gaskets, doors, and shelves of equipment, outsides of food storage containers, inside the upstairs microwave, facility floors, on the gate to the dish elevator downstairs, on sink faucets and handles, tops of both dishmachines, and various shelves throughout the facility. CA: All nonfood contact surfaces must be cleaned with sanitizer as often as necessary to prevent debris build-up.

Observed the bathroom doors to not be self-closing and open. CA: Except during cleaning and maintenance operations, toilet room doors must be kept closed. Except where a toilet room is located outside a food service establishment and does not open directly into the food service establishment, a toilet room located on the premises must have a tight-fitting and self-closing door.

Observed employee items such as a pocket knife, purses, keys, and eyeglasses stored comingled with multi-use, single-use, and food items. CA: employees must have a designated area for belonging storage that does not risk contamination of multi-use, single-use, and food items.

Observed ants in upstairs dish pit and fruit flies in upstairs and downstairs kitchens. Pest control must be done as often as necessary to prevent pest incursion.

Observed in-use plates with debris and food slicer with debris. All in-use dishes and utensils must be protected from contamination. COS items cleaned.

Observed debris build-up on lids and handles of equipment. Observed gaskets and bottom of freezer in need of cleaning. Observed build-up on edge of ice machine. These areas must be cleaned with sanitizer as often as necessary to prevent debris build-up.

Observed back wall of dry storage in downstairs kitchen in need of sealing to allow for ease of cleaning. Observed floor of dish pit in upstairs kitchen no longer in good condition and with pooling water. Observed side wall in upstairs kitchen no longer in good repair. All areas of facility where food or kitchen supplies are kept must be hard, non porous, easily cleanable and kept in good repair.