Tgi Friday's Disbursements Degrades its Sanitary Rating

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Handsink in prep area.

Basic - Equipment in poor repair.4 drawer cooler, cookline 60°

Basic - Grease on the ground and/or pad around grease receptacle.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wipe cloths 0 ppm, 200 ppm, prep area, **Corrected On-Site**

High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. 61°, discarded and grout out a cold tray, tomatoes, lettuce, spinach dip, **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours, ribs, **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above, chicken breast 105/118°; 168° **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food, salmon over desserts, **Corrected On-Site**

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, after touching cloths, then bags broccoli, **Corrected On-Site**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.0 ppm,50 ppm **Corrected On-Site**

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner, utensils in dish room.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit--6 drawer-cookline at 50 degrees. New equipment order, coming any day.Repeat Violation.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures-6-drawer cookline at 50 degrees. ordereed new equipment.Repeat Violation.

Critical - Observed buildup of slime on soda dispensing nozzles-bar.

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef, poultry in the cookline drawer reach in cooler. Corrected On Site. added bagged ice. Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. rice, cheese at the cookline salad reach in cooler. added bagged ice.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline drawer reach in cooler. Repeat Violation.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. salads cookline reach in cooler.

Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. wiping table then engage in food preparation without changing gloves. Corrected On Site. Repeat Violation.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. scooping ice with a cup. Corrected On Site.

Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting gloves on. warewashing area. Corrected On Site.

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

Critical - No handwashing sign provided at a handsink used by food employees. women's restroom.

Observed floor area(s) covered with standing water. next to ice machines and waitress station next to bar.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken, beef, seafood in the cookline reach in cooler. operator placed bagged ice on it.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheeses on the top area of the cookline fliptop reach in cooler. moved inside the cooler. Corrected On Site.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline reach in cooler. (drawer reach in cooler).

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. top area of the cookline fliptop reach in cooler. potentially hazardous food must not be held in this unit until proper temperature can be maintained.

Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. touching clothes then engage in food preparation with out changing gloves. Corrected On Site.

Observed in-use utensil used with moist food not stored in running water of sufficient velocity. Corrected On Site.

Critical - Vacuum breaker mising at hose bibb. outdoor, next to main entrance; mop sink (splitted line).

Floors not maintained smooth and durable. waitress station next to bar.

Observed floor area(s) covered with standing water. waitress station next to bar.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. mozarella cheese, butter on the cookline work station reach in cooler. Corrected On Site. ice bath.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. dairy products in bar reach-in cooler. Corrected On Site. moved to another unit.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. bar reach in cooler. potentiallly hazardous food must not be held in this unit until proper temperature can be maintained.

Observed dispensing equipment that allows contamination. no-handled cup inside sugar container. Corrected On Site.

Can opener blade not kept sharp - observed metal shavings.

Critical - Vacuum breaker mising at hose bibb. mopsink (splitted line). Repeat Violation.

Observed grease on the ground and/or pad around grease receptacle.

Observed floor area(s) covered with standing water. waitress area next to bar.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. dressings in the top of the cookline RICs. Less than 4h out of temperature according to PIC.

Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. after touching soiled apron

In-use utensil wipped with the apron.

Plumbing system in disrepair. loose faucet, handsink next to ice machine. Corrected On Site.

Faucet/handle missing at plumbing fixture. men restroom

Critical - Vacuum breaker mising at hose bibb. mopsink (splitted line)

Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.

Critical - Observed dented/rusted cans. 3 dented cans (jalapeno).

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves.

Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dishmachine area.

Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken, seafood, spinachs in WIC.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken, spinachs in RIC, less than 4 hours according to PIC.

Critical - Outer openings of establishment cannot be properly sealed when not in operation.

Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. front counter. Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses. front counter. Corrected On Site.

Missing drain plug at dumpster.

Critical - No handwashing sign provided at a handsink used by food employees. bar.

Observed single-service articles stored without protection from contamination. take out boxes not stored inverted in the bar. Corrected On Site.

Critical - Observed spray hose at dish sink lower than flood rim of sink. dishmachine. Corrected On Site.

Critical - Observed toxic item stored by food. sanitaizer bucket besides open container with flour.

Plumbing system in disrepair. handsink in restroom clogged.

Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.

Critical - Vacuum breaker mising at hose bibb. Dumpster area.