SWEET FROG

Violations (6)

• 2-2DCritical

  Georgia Food Code .06(2)(o)Observed

  .06(2)(o)Observed that the handwashing sink in the kitchen area had a sanitizer bucket and cloths inside of it.// A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Person in charge removed the sanitizer bucket and cloths from the handwashing sink.//

  Priority Foundation

• 4-2BCritical

  Georgia Food Code .05(6)(n)Observed

  .05(6)(n)Observed the sanitizer in the three compartment sink did not have a concentration high enough for sanitization according to the manufacturer's instructions for Steramine.// A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: The person in charge added more steramine tablets to the sanitizer water which had clean dishes soaking. The sanitizer was tested with the inspector's testing strips for Quat so that the correct concentration was reached.//

  Priority

• 8-2BCritical

  Georgia Food Code .07(6)(c)Observed

  .07(6)(c)Observed a cleaning chemical stored with open gummy toppings on the back counter near the waffle cone maker.// Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: The cleaning chemical was removed from the counter and stored in designated space for chemicals.//

  Priority

• 15BCritical

  Georgia Food Code .05(3)(h),(i)Observed

  .05(3)(h),(i)Observed that the facility uses Steramine for sanitization and does not have any strips for testing to ensure food contact safety concentration.// A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

  Priority Foundation

• 16ACritical

  Georgia Food Code .06(1)(g),(h)Observed

  .06(1)(g),(h)Observed that all sinks in the facility did not sufficient hot water. All handwashing sinks did not have hot water that was a minimum of 85 degrees F.// Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. (Pf)

  Priority Foundation

• 10D

  Georgia Food Code .04(7)(d)Observed

  .04(7)(d)Observed that the facility does not have a consumer notification for allergens on display for the public per the new rules in 2025.// 1. If required by law, consumer warnings shall be provided. (C) 2. Food service establishment or manufacturers' dating information on foods may not be concealed or altered. (C) 3. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. (C)

  Core