FROGTOWN CELLARS

Observed employee leave kitchen then re-enter without washing hands. Observed same employee change gloves without washing hands. Hands must be washed whenever employees enter the kitchen, change gloves, change tasks, after touching hands/face/clothing/personal items, and after using the bathroom. COS employee informed and hands were washed.

Observed items in the reach-in cooler that cooling proteins and cobblers were stored in with temperatures between 44-45 degrees F. Staff advised that placing warm items in a cooler can raise the temperatures of other items. COS items discarded. Observed multiple sauces/dressing in prep-top cooler overnight temping between 44-46 degrees F. COS staff informed and items discarded. Other items in the cooler were in range. Staff state items had not been on counters but that they had been in and out of that cooler. Top shelf of cooler was very full and could be inhibiting airflow to the bottom shelf where the sauces were stored. Advised staff to monitor temperatures in the cooler to ensure other items remain at temperature. Temp log given.

Observed brisket, chicken, pork, cobbler, and soup all prepared on 10/22/26 that did not reach target times and temperatures. Temperatures ranged from 45-56 on these items. COS staff informed and items discarded. Cooling methods discussed and temperature log given.

Observed food items prepared in-house or removed from original packaging without proper date marking.

Observed what appeared to be rodent droppings in one of the downstairs dry storage areas. Facility advised.

Observed multiple spices, cheese, sauce, etc. stored without lids. All items must be stored covered to prevent contamination. COS staff informed and items discarded.

Observed ready-to-use knives with debris. Observed in-use tongs with debris and stored waist-height on a cart handle in a tight area where employees can brush against them. Observed panini press with excessive debris. COS staff informed and items moved to dish-pit and/or cleaned.

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.

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.

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.

Observed food items prepared in-house or removed from original packaging without proper date marking.

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.

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.

Observed the bathroom doors to not be self-closing and open.

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.

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.

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.

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.

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 the sole upstairs kitchen hand sink to have a fork, can lids, and what appeared to be a dump sink catch-basket in it.

Observed numerous items prepared in-house or removed from original packaging without proper date marking.

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.

Observed numerous items prepared in-house or removed from original packaging without proper labelling of the items common name.

Observed food handling employees in kitchen without proper hair restraint.

Observed a moth, numerous fruit flies, and multiple house flies during the upstairs kitchen, bar, and downstairs kitchen inspection.

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.

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.

Observed the bathroom doors to not be self-closing and open.

Observed employee items such as a pocket knife, purses, keys, and eyeglasses stored comingled with 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.