TGI FRIDAY'S

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. Tested multiple times at 0ppm Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top of cookline at pasta station. Placed in unit approximately 2 hrs prior. Operator discarded

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At prep area sink, on cookline Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. At dish Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site

Basic - Hole in or other damage to wall. At mop sink Repeat Violation

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop in coleslaw on cookline Corrected On-Site

Basic - Plumbing system in disrepair. Handsink at end of cookline runs consistently. Operator states they turn on and off at base Warning

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed bartender cutting pineapple without wearing gloves. Operator coached employee on proper glove wearing Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cajun butter (48F - Cold Holding). Top of table on cook line less then four hours. Operator placed in cooler. Following items in unit over night -pico (47F - Cold Holding); cut cabbage (51F - Cold Holding); diced tomatoes (51F - Cold Holding) cooler drawers under make table far right of cookline. Corrective Action Taken Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar Corrected On-Site

Intermediate - No soap provided at handwash sink. At center sink on cookline Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket at machine Corrected On-Site

Basic - Hole in or other damage to wall. At mop sink

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In rice bin in dry storage Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In coleslaw on cookline Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At center sink on cookline

High Priority - - From initial inspection : 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. Tested at 0ppm. Sanitizer bucket empty. Replaced, retested at 100ppm - From follow-up inspection 2025-11-13: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over portioned blue cheese in walkin cooler on rolling rack Corrected On-Site - From follow-up inspection 2025-11-13: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pasta (67-71F - Cold Holding); compound butter (48F - Cold Holding) top of cookline at stove. In unit less then 2 hours. Operator reduced amount in pasta container and covered all items Corrective Action Taken - From follow-up inspection 2025-11-13: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bun toaster on cookline - From follow-up inspection 2025-11-13: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. On cookline to left of stove top Warning - From follow-up inspection 2025-11-13: Scheduled to be reinstalled in 7-14 days Time Extended

Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Filter at ice machine next to office due to be changed 2/24, coffee/tea machine across from ice machine - From follow-up inspection 2025-11-13: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2025-11-13: Time Extended

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket at machine Corrected On-Site - From follow-up inspection 2025-11-13: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. In front of make table on cook-line - From follow-up inspection 2025-11-13: Time Extended

Basic - - From initial inspection : Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Compound butter on cookline Corrected On-Site - From follow-up inspection 2025-11-13: Time Extended

Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. On cookline Corrected On-Site - From follow-up inspection 2025-11-13: Time Extended

Basic - - From initial inspection : Basic - Light not functioning. On cookline - From follow-up inspection 2025-11-13: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cookline drawers. Cookline shelves, stove, freezer drawer - From follow-up inspection 2025-11-13: Time Extended

Basic - - From initial inspection : Basic - Raw fruits/vegetables not washed prior to preparation. Evidenced by labels on avocados on top of make table on cookline - From follow-up inspection 2025-11-13: Time Extended

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. Tested at 0ppm. Sanitizer bucket empty. Replaced, retested at 100ppm

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over portioned blue cheese in walkin cooler on rolling rack Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pasta (67-71F - Cold Holding); compound butter (48F - Cold Holding) top of cookline at stove. In unit less then 2 hours. Operator reduced amount in pasta container and covered all items Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bun toaster on cookline

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. On cookline to left of stove top Warning

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Filter at ice machine next to office due to be changed 2/24, coffee/tea machine across from ice machine

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket at machine Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. In front of make table on cook-line

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Compound butter on cookline Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. On cookline Corrected On-Site

Basic - Light not functioning. On cookline

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cookline drawers. Cookline shelves, stove, freezer drawer

Basic - Raw fruits/vegetables not washed prior to preparation. Evidenced by labels on avocados on top of make table on cookline