A complaint was received on 12/18/15. RFS # 15-0571, which stated: "The customer ate at TGI Friday's on December 18, 2015. The customer stated they found a live worm on their burger around 1:45pm. Toppings included: beer cheese, mayo, avocado, lettuce, tomato, pickles and bacon."
12/22/15: The complaint has been discussed with the manager on duty. She was present when this incident occurred on the 18th. A small, live earthworm was found on the customer's burger. The lettuce and produce procedures were discussed with the manager. She said the lettuce is received as whole heads, in plastic bags, inside cases. When the lettuce is prepared, it is quartered, the hard core is removed, and the quarters are then ran under water. Each burger received about three pieces of lettuce, some are still stuck together.
It was discussed to more thoroughly clean the lettuce and produce as it is received and make sure there are no contaminants in all parts of the produce. Also, to especially take all pieces apart and make sure they are thoroughly washed with water prior to being served to any customers.
No further investigation needed.
No violation noted during this evaluation. | 12/22/2015 | Complaint Investigation | |
Temperatures continued: Cut tomato in the prep cooler right of prep line: 39 degrees, partially cooked ribs in the True cooler: 40 degrees, Chicken in the drawer below grill: 41 degrees, Salmon in the drawer below grill: 39 degrees, Steak in the drawer below the grill: 41 degrees.
Sanitizer solution is Cl- for the Dishwasher at 50ppm
Sanitizer solution in the buckets is Quat at 400ppm.
Frozen foods frozen.
HACCP: Discussed and given HACCP bulletin regarding date marking on items such as Heavy Cream and Milk.
- Foods handled with minimal manual contact
Found handless single service cup being used to dispense pico de gallo.
Found employee cutting lemons (for drinks) with no gloves or barrier of protection from contamination.
Employees shall avoid direct contact (bared hands) with ready-to-eat food whenever possible and, to the extent possible.
- Food contact surfaces designed, constructed, maintained, installed, located.
The ends of the racks inside the Traulsen cooler, located at the end of the cook line in the kitchen are worn on the ends and have begun to rust. Maintain all food-contact surfaces smooth, easily cleanable and in good repair. Replace these racks.
- Non-food contact surfaces clean
Found lower exterior of fryers, especially around the wheels, to be soiled with an accumulation of grease.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Plumbing installed and maintained
Found a leak in the plumbing below three compartment sink in the dish room.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Found hand washing sink located at entrance of the bar to have ice sitting inside sink.
Hand washing sinks are to be used for hand washing purposes only.
Found hand washing sink located at entrance of the bar to be missing soap.
Found hand washing sink located by the three compartment sink at bar to be missing soap.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
Found hand washing sink located by the three compartment sink at the bar to be missing paper towels or approved drying device.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
Found the men's restroom toilets to be soiled.
Toilet facilities, including vestibules, if present, shall be kept clean and in good repair and free of objectionable odors.
- Floors properly constructed, clean, drained
1.) The stainless steel floor in the walk-in freezer is peeling up and uneven. 2.) Found a buildup of ice on the floor of the walk in freezer.
Maintain all floors smooth, easily cleanable and in good repair. Repair/replace these areas.
Found the floors of the walk in freezer to be soiled.
Please clean floor on a routine basis to maintain clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The metal partitions between the ceiling tiles in the dish machine area are rusty. Maintain all ceilings and attached equipment clean, smooth, easily cleanable and in good repair. Clean where needed and replace the metal partitions.
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12/8/2015 | Routine | 90 |
HACCP = cleaning schedules
- Food contact surfaces designed, constructed, maintained, installed, located.
The ends of the racks inside the Traulsen cooler, located at the end of the cook line in the kitchen are worn on the ends and have begun to rust. Maintain all food-contact surfaces smooth, easily cleanable and in good repair. Replace these racks.
- Food contact surfaces of equipment and utensils clean
The ice guard inside the small ice machine, located near the office area is soiled. Maintain all food-contact surfaces clean. Clean this area.
- Non-food contact surfaces clean
1) The gasket on the walk-in cooler door is soiled. 2) The gasket on the walk-in beer cooler door is soiled. Maintain all non-food contact surfaces clean. Clean these areas.
- Floors properly constructed, clean, drained
1) The stainless steel floor in the walk-in freezer is peeling up and uneven. 2) The floor tiles at the entrance to the walk-in beer cooler are missing. Maintain all floors smooth, easily cleanable and in good repair. Repair/replace these areas.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The metal partitions between the ceiling tiles in the dish machine area are rusty. 2) The vent covers on the ceiling in the dish machine area, above where the clean equipment is stored are heavily soiled. 3) The fan cover on the ceiling of the True cooler, to the left of the grill at the cook line is soiled. 4) The vent cover on the ceiling of the women's restroom is soiled. Maintain all ceilings and attached equipment clean, smooth, easily cleanable and in good repair. Clean where needed and replace the metal partitions.
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7/29/2015 | Routine | 93 |
HACCP = test strip storage
cl- bleach sanitizer at dish machine = 100ppm
quat sanitizer in buckets = between 200-400ppm
cl- bleach sanitizer at three-compartment sink at bar = 100ppm
All frozen food is frozen.
- Food contact surfaces designed, constructed, maintained, installed, located.
The racks inside the Traulsen cooler at the cook line, across from the stove top burners are worn on the ends. Maintain all food-contact surfaces so they are smooth, easily cleanable and in good repair. Repair/replace as needed.
- Plumbing installed and maintained
1) A leak is present at the faucet of the hand sink, which is located at the end of the cook line (near the grill) in the kitchen. 2) A leak is present at the mop sink faucet. Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Repair these faucets so the leaks are eliminated.
- Floors properly constructed, clean, drained
The stainless steel floor in the walk-in cooler, is starting to peel up and is uneven. Maintain all floors so they are smooth, easily cleanable and in good repair. Repair this floor so it meets these requirements.
- Walls, ceilings, and attached equipment, properly constructed, clean
The metal partitions between the ceiling tiles in the dish machine area are beginning to rust. Maintain all ceilings and attached equipment so it is smooth, easily cleanable and in good repair. Resurface/replace these partitions.
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3/25/2015 | Routine | 95 |
HACCP: Discussed and provided information on Boil Orders.
Hot foods hot, cold foods cold, frozen foods frozen.
- Food contact surfaces of equipment and utensils clean
Interior of right microwave and plates inside traulsen cooler were found to be soiled. Clean and sanitize on a routine basis to ensure food safety.
- Non-food contact surfaces clean
Handle on left microwave, underside of right microwave self, and top of doors on traulsen coolers. Clean and sanitize on a routine basis to ensure food safety.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walk in cooler fan covers were found to be soiled. Clean on a routine basis.
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12/1/2014 | Routine | 96 |
temps continued : steak, broiler cooler, 40 degrees F
- In-use food dispensing utensils properly stored.
The handle for the mashed potato scoop at the cookline was found touching the food product. Store all handles up and out of the product, in order to prevent contamination. The handle has been relocated out of the product.
- Food contact surfaces designed, constructed, maintained, installed, located.
Two racks in the right side Traulsen cooler at the cookline (across from the Sautee cooler) are worn on the ends. Maintain all food-contact surfaces in good repair. Repair/replace theses racks.
- Non-food contact surfaces clean
The gasket on the beer walk-in cooler is soiled. Maintain all non-food contact surfaces clean. Clean this gasket.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Paper towels were missing from the hand sink in the back prep area of the kitchen. Maintain paper towels at all hand sinks at all times. The paper towels have been replaced.
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9/18/2014 | Routine | 94 |
Complaint was received to this office and a request for service was created. The request for service number is 14-0135. The complaint was that a customer became ill 3 hours after consuming food on April 4, 2014 at approximately 6pm.Tthe following food items: wedge salad with blue cheese crumbles, bleu cheese burger, broccoli, bread stick and a few fries.
Discussed the following with the manager: Manager stated no employee have been ill if an employee is ill they should not come into work and maybe required to have a doctors note before returning to work if the illness is serious. Temperatures are as stated above. Reviewed storage practices. TGI Friday's policy is to keep raw produces separate from ready to eat foods. Raw chicken is separate from burgers. Discussed with the manager about glove use. Observed an employee put on gloves without washing their hands. This was corrected by education. Provided hand washing haccp sheep.
No violation noted during this evaluation. | 4/9/2014 | Complaint Investigation | |
HACCP: Provided date marking haccp.
Sanitizer used: Chlorine- Dish machine. Quats - Wiping cloth bucket and 3-compartment sink.
All frozen food was frozen.
- Original container, properly labeled, consumer advisory
Sugar bin on the racks in the prep area was not labeled with that was in it.
Corrected by an employee labeling the sugar bin "Sugar"
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food.
- Food protection during storage, prepartion, display, service, transportation
Ice was under a soda gun holster which did not have a drain line attached to it.
Corrected by moving the soda gun holster so that it was not lover over the ice. Discussed with manger about providing drain lines for this holster and other soda gun holsters.
Food and containers of food shall not be stored under exposed or unprotected sewer lines, or water lines.
- Food contact surfaces of equipment and utensils clean
The upper interior of all microwaves were soiled.
Clean and sanitize all food contact surfaces routinely.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: The racks in the walk in cooler, the drawers and drawer gaskets of the prep coolers on the cook line and the soda guns at the bar(where the buttons are).
Clean and maintain clean all non-food contact surfaces
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Floors properly constructed, clean, drained
1) The floor under the fryers and cooking equipment on the cook line are soiled. Also the floor in the walk in freeezer. 2) The drain under the Rethermalizer unit and the drain in the dish room have debris and other soil build up in them.
Clean and maintain clean floors and drains.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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3/24/2014 | Routine | 93 |
HACCP Discussed cleaning and replacement of dish drying racks.
Quat sanitizing bucket concentration: 200 ppm.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Handle and seal of cook line reach in cooler is in disrepair.
Repair handle and seal to ensure that mechanical refrigerator is in sound and working condition for proper refrigeration of potentially hazardous foods.
- Food contact surfaces of equipment and utensils clean
Interior bottom surface, walls, and ceilings of all microwaves in kitchen are soiled.
Routinely wash, rinse, and sanitize interior surfaces of microwaves.
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
- Floors properly constructed, clean, drained
Floor in walk in freezer is soiled with food debris.
Clean and maintain floor in walk in freezer.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units shall be maintained clean.
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11/12/2013 | Routine | 96 |
HACCP DIscussed datemarking.
Quat sanitizing concentration: 200 ppm
Chlorine dish machine concentration: 50 ppm.
- Food protection during storage, prepartion, display, service, transportation
Boxes of food found on th floor of the walk in freezer.
Move boxes to shelf that is at least 6 inches above the ground.
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
- Single service items properly stored, handled, dispensed
Single service plates in the bar area were stored improperly.
Store single service items shall be inverted to protect food contact surface.
- Floors properly constructed, clean, drained
1.Floors under grill our excessively soiled with food debris. 2. Accumulation of water and dirt found on floor under box drink rack. 3. Accumulation of ice condensation found on floor of walk in freezer.
Eliminate water and ice condensation. Routinely clean hard-to-reach areas under grills.
Floors under and around food prep equipment, food prep areas, and walk coolers and freezers shall be maintained clean.
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7/19/2013 | Routine | 96 |
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