TGI FRIDAYS #2632

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.- bucket of chemical was empty, changed bucket, rechecked 0 ppm

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.- 5 small flies at drink station in dining room, 1 in dish area

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold line, top of reach ins sliced tomatoes (53 - Cold Holding); cooked onions (53°f- Cold ); diced tomatoes (45°f - Cold Holding), in unit less than 4 hours, manager had employee ice products Corrective Action Taken Repeat Violation Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.- missing on hot water faucet

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer

Intermediate - Records/documents for required employee training do not contain all of the required information.-missing date trained on employee log

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.- plates at server line

Basic - Cove molding at floor/wall juncture broken/missing.- across from ice machine

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.- manager moved Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Floor area(s) covered with standing water.

Basic - Hole in or other damage to wall.- in wall under dish machine

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away.- in bar, manager increased Corrected On-Site

Basic - Light not functioning.- above oven

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.- edge of door in walk-in cooler

Basic - Old food stuck to clean dishware/utensils.- manager removed to be rewashed Corrective Action Taken

Basic - Single-service items for customer self-service not properly protected to prevent contamination.- unwrapped straws at bar- manager had them removed Corrected On-Site

Basic - Waste line missing at soda gun holster.- bar

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mozzarella sticks (49°F - Cold Holding) at reach in freezer next to fryer , less than four hours cooked egg (49°F - Cold Holding); blue cheese crumbles (48°F - Cold Holding) plate nacho station, manager will add ice, and keep covered Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cheese sauce (121 - Hot Holding) at cook line, less than four hours. Placed in well with direct contact to heat Second temp 136 Corrective Action Taken Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Manager is having it cleaned today Corrective Action Taken

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Raw onion over cooked pasta Corrected On-Site