Freckled Frogg, N2729 County Rd Qq, King, WI 54946 - Restaurant inspection findings and violations

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Business Info

Name: FRECKLED FROGG
Address: N2729 County Rd Qq, King, WI 54946
Type: Restaurant
Phone: 715 942-2644
Total inspections: 2
Last inspection: 04/29/2015
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Inspection findings

Inspection date

Type
  • Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
    Observation: Ready to eat cut leafy greens, cut melons and cut tomatoes are improperly date marked.
    Correction: Adjust method or procedures so that all ready-to-eat potentially hazardous foods (time/temperature control for safety food), if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7-days.
  • EQUIPMENT AND UTENSILS - CUTTING SURFACES (repeated violation)
    Observation: Cutting board located in prep area noted with deep cuts and discoloration.
    Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.
04/29/2015Routine
  • Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (corrected on site)
    Observation: Employee observed handling ready to eat vegetables with bare hands.
    Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.
  • Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
    Observation: There are ready-to-eat foods stored under raw eggs in upright cooler.
    Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.
  • Critical: PHF/TCS, COLD HOLDING
    Observation: Cut melons in small prep cooler is cold held at [46]°F. Restaurant was busy at time of inspection and lid was noted frequently up - keep lid down as much as possible and adjust setting as needed.
    Correction: Maintain cold potentially hazardous foods at or below 41°F
  • Critical: FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING
    Observation: Dishes not sanitized after cleaning.
    Correction: Clean and sanitize all utensils and equipment before contact with food.
  • PERSONAL CLEANLINESS - HAIR RESTRAINTS
    Observation: Employee noted working in food preparation/cooking area without a hair restraint.
    Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.).
  • IN-USE UTENSILS, BETWEEN USE STORAGE
    Observation: Ice scoop in ice noted with handle in contact with - store with handle in ice and extended up or out of ice in clean dry container.
    Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.
  • EQUIPMENT AND UTENSILS - CUTTING SURFACES
    Observation: Cut boarding on prep coolers noted with discoloration and many deep cuts.
    Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.
  • NON-FOOD CONTACT SURFACES - CLEAN
    Observation: Non-food contact surfaces of cooler and freezer door gaskets are soiled with mold.
    Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
06/11/2014Routine

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