T.G.I. FRIDAYS

Hands clean and properly washed — Inspector Note: 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.

Proper cold holding temperatures — Inspector Note: 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.

Food properly labeled; original container — Inspector Note: 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.

Nonfood-contact surfaces clean — Inspector Note: 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.

Physical facilities installed, maintained, and clean — Inspector Note: 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.

Food in good condition, safe, and unadulterated — Inspector Note: 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.

Food-contact surfaces: cleaned & sanitized — Inspector Note: 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.

Food-contact surfaces: cleaned & sanitized — Inspector Note: 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.

Proper cold holding temperatures — Inspector Note: 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.