T G I Fridays #114 Improves its Sanitary Rating

Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site**

Basic - Interior of microwave soiled with encrusted food debris.

Basic - Build-up of grease on nonfood-contact surface. Sides of deep fryers and cooler on cookline

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Yogurt

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Onion soup 129 degrees F. Reheated to 165 during this inspection. **Corrected On-Site**

Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. Breaking stored under hand soap dispenser. **Corrected On-Site**

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employees are not washing hands when changing gloves.

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Observed buildup of soiled material on cutting boards.

Observed food debris accumulated on floor under the rear ice machine.

Observed floor area(s) covered with standing water. Bar area

Critical - Observed interior of microwave soiled. Interior top of microwave.

Equipment and utensils not properly air-dried. Containers wet-nesting, rack in rear storage room. Corrected On Site. Unstacked.

Critical - Observed handwash sink used for purposes other than handwashing. Storing bag of product. Middle of cookline.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Reachin cooler: 44, sourcream 46, eggs 48, moz. cheese 45 degrees f, Cookline: batter 46 degrees fCorrected On Site.

Observed cutting board grooved/pitted and no longer cleanable. throughout restaurant

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards

Observed build-up of food debris, dust or dirt on nonfood-contact surface. walkin cooler shelving

Observed food debris accumulated on walkin cooler floor.

No copy of latest inspection report. 3rd page missing (comment page)

Critical - Observed food being cooled by nonapproved method. Chicken in cooling process at 69F not being actively cooled. [sitting out in prep area] Corrected On Site.

Critical - Observed employee cough, sneeze, use a handkerchief or disposable tissue, use tobacco, eat, or drink then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Waiter carried out order of food after drinking without washing hands. Corrected On Site.

Critical - Observed employee improperly washing hands. Less than 20 seconds. Cook. Corrected On Site.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Saniter was out [empty]. Corrected On Site.

Critical - No handwashing sign provided at a handsink used by food employees. Dish area hand sink. Corrected On Site.

Critical - Hand wash sink lacking proper hand drying provisions. Cookline. Corrected On Site.

Observed personal items [bags] stored on top of single service items. Corrected On Site.

Soiled apron on prep table in expo area. Corrected On Site.

Observed ice scoop with handle in contact with ice. Corrected On Site.

Critical - Observed employee dry hands on dry towel. Corrected On Site.

Equipment or utensils not designed or constructed in a durable manner using a souffle cup for berries as a scoop. Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses.

Equipment and utensils not properly air-dried.

Lights missing the proper shield, sleeve coatings or covers broken shield in walkin

Critical - No conspicuously located thermometer in holding unit. Corrected On Site.

Critical - No handwashing sign provided at a handsink used by food employees ladies restroom. Corrected On Site.

Observed grease accumulated under cooking equipment.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Repeat Violation.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk Corrected On Site.

Critical - Observed scorch marks around electrical outlet. by toaster on cookline .For reporting purposes only.

Critical - Observed soil buildup inside ice bin.

In use food dispensing utensils properly stored

Lighting provided as required. Fixtures shielded

Non-food contact surfaces designed, constructed, maintained, installed, located

Critical - Cross-connection, back siphonage, backflow

Floors properly constructed, clean, drained, coved

Floors properly constructed, clean, drained, coved

Food contact surfaces designed, constructed, maintained, installed, located

Food contact surfaces designed, constructed, maintained, installed, located

Critical - Food contact surfaces of equipment and utensils clean

Critical - Food contact surfaces of equipment and utensils clean

Critical - Original container: properly labeled, date marking