T.G.I. FRIDAYS

Chef picked and item off of the floor than pulled up his pants and went to the prep-top cooler to make an order. CA: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles

After touching bare human body parts other than clean hands and clean, exposed arms;

After using the toilet room;

After caring for or handling service animals or aquatic animals;

After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;

After handling soiled equipment or utensils;

During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks;

When switching between working with raw food and working with ready-to-eat food;

Before donning gloves to initiate a task that involves working with food;

After engaging in other activities that contaminate the hands.

2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area.

COS: Chef washed hands.

Observed several items such as blue cheese dressing, sour cream, ranch dressing not being cold held at 41°F or below in the prep top cooler when person in charge checked the unit it was in defrost mode.

CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above.

COS: Items were moved to the walk-in-cooler.

Observed hard cheese and corn salsa with a blue organic substance growth. CA: Food shall be safe, unadulterated, and honestly presented. COS: Person in charge voluntarily discarded items.

Observed 8 plastic containers of pico de gallo, 6 plastic containers of corn salsa, and cooked chicken wings not being cold held at 41°F or below. (see temperature log) CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. COS: All TCS items were voluntarily discarded.

Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Reaching 140ºF.

CA: In a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more 180ºF (82ºC). Person in charge requested with Eco Lab a service order to repair the warewash machine. Ware washing will be done at 3-compartment sink until repaired.

Metal containers dated 1/14 observed in the prep cooler being reused without first being properly washed, rinsed, and sanitized between uses. CA: Equipment food-contact surfaces and utensils shall be cleaned: Between uses with raw fruits and vegetables and with Time/Temperature Control for safety food. COS: Food in the metal pans was voluntarily discarded, and the pans were placed in the warewashing area for proper cleaning.

Observed several TCS items in prep cooler, 6 metal containers of salad dressings, mac n cheese, cooked chicken wings, mushrooms, that were date marked 1/21 in reach in coolers along the cook line. CA: Time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. COS: Person In charge voluntarily discarded all items and placed pans into warewash area.

Observed the interiors and exteriors of (prep top coolers and and reach-in-coolers unclean with food debris. Build up is present on gaskets, grooves and handles. Observed the interiors and exteriors of cooking equipment with build up food debris, grit, and grease. (see photos attached ) CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. COS: Discussed with person in charge to create a deep cleaning schedule that ensure equipment is being cleaned consistently.

Floor in main kitchen with accumulation of food debris. CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. COS: Person in charge acknowledge that cleaning schedule will need to be more frequent.

Observed Four metal containers of marinated chicken, along with containers of lettuce and diced tomatoes, were observed in prep top coolers not being cold held at 41°F or below. (see temperature log). Food handler forgot to turn on prep top cooler.

CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above.

COS: Containers of chicken were voluntarily discarded. Tomatoes and Lettuce were moved to the Walk-in-cooler.

Observed live gnats inside kitchen, bar and dining areas. CA: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections.

Observed the interiors and exteriors of (prep top coolers and and reach-in-coolers unclean with food debris. Build up is present on gaskets, grooves and handles. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed Microwave oven and vegetable sink contained leftover food and black residue. Observed metal containers were stored encrusted with flour inside the reach-in cooler.

CA: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

Observed multiple TCS foods held over 4 hours not cold holding at 41F or below and being stored in the walk in cooler, Atosa prep top cooler and traulsen reach in cooler (see * in temperature log). Ca: (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. COS Person in charge voluntarily discards all TCS foods not properly cold holding at 41F or below.

Observed cooked chicken breast and cooked beef patties being stored in deep metal pans on the grill top not hot holding at 135F or above. Ca: (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. COS Person in charge locates metal pans to open fire to reheat to 165F or above.

Observed several TCS/non-TCS food items being stored in the Hoshizaki prep top, Atosa prep top and (2) traulsen reach in cooler/freezer being stored uncovered at the time of the inspection. Metal lid has been completely removed from Hoshizaki prep top cooler. COS The metal lid is replaced after being educated by the inspector. Ca: (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS Person in charge instructs food handler to cover all TCS/non-TCS foods after being educated by inspector.

Observed bar sprayer nozzles and drink soda nozzles unclean to sight and touch with visible residue. Ca: Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS Person in charge instructs food handler to wash, rinse and sanitize all sprayer nozzles.

Observed interior of ice machine unclean to sight and touch with visible debris. Ca: Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS person in charge is advised to reframe from using ice machine and burn ice and then properly wash, rinse and sanitize before utilizing ice machine.

Observed two dust pans and one bottle of cleaning solution being stored inside of the produce sink upon arrival. Ca: Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS person in charge relocates two dust pans and cleaning solution to designated area.

Observed interior of the microwaves unclean to sight and touch with leftover food debris and specs of food particles along the heating plate. Ca: Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS Person in charge instructs food handler to properly clean microwave before being utilized. Food handler cleans microwaves.

Observed outer opening on back door. Ca: m) Outer Openings, Protected.

1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

2. The requirements in paragraph 1 of this subsection does not apply if a food service establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents.

3. Exterior doors used as exits need not be self-closing if they are:

(i) Solid and tight-fitting;

(ii) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and

(iii) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use.

4. Except as specified in paragraphs 2 and 5 of this subsection, if the windows or doors of a food service establishment, or of a larger structure within which a food service establishment is located, are kept open for ventilation or other purposes or a temporary food service establishment is not provided with windows and doors as specified under paragraph 1 of this subsection, the openings shall be protected against the entry of insects and rodents by:

(i) 16 mesh to 1 inch (16 mesh to 25.4 mm) screens;

(ii) Properly designed and installed air curtains to control flying insects; or

(iii) Other effective means.

5. The requirement in paragraph 4 of this subsection does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition.

Observed food being stored in the Hoshizak prep top cooler uncovered at the time of inspection. Person in charge indicated that the metal lid is in disrepair. Advised PIC that TCS foods must be stored covered at all times except for loosely covered or uncovered containers in which food is being cooled .

Observed sprayer nozzles at the bar sink unclean to sight and touch with black residue. Advised PIC to clean sprayer nozzles immediately.

Observed hard plastic cups being stored as wet at the time of the inspection.