T.G.I. Friday's, 5359 E. 41st, Tulsa, OK - Restaurant inspection findings and violations

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Business Info

Name: T.G.I. FRIDAY'S
Type: Food Services -With Bar
Address: 5359 E. 41st, Tulsa, OK
Phone: 280-8443
License #: 46736
Owner: TRICORP FOOD SERVICES, INC.
Total inspections: 11
Last inspection: 10/14/10
Issued: 07/30/10
Expiration date: 07/30/11

Restaurant representatives - add corrected or new information about T.G.I. Friday's, 5359 E. 41st, Tulsa, OK »

Inspection findings

Inspection Date

Type

Follow up

  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Non-food-contact surfaces of equipment and utensils clean.
  • Proper storage and handling of clean sanitized equipment and utensils
  • Floors, walls, ceilings in good repair, clean, constructed properly.
10/14/2010RoutineNo
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.
  • Non-food-contact surfaces of equipment and utensils clean.
  • Proper storage and handling of clean sanitized equipment and utensils
  • Floors, walls, ceilings in good repair, clean, constructed properly.
07/22/2010RoutineNo
No violation noted during this evaluation. 05/19/2010RoutineNo
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Non-food-contact surfaces of equipment and utensils clean.
  • Single-service articles properly stored and dispensed
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Lighting provided as required, fixtures shielded properly.
02/04/2010RoutineNo
  • Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
  • Non-food-contact surfaces of equipment and utensils clean.
  • Single-service articles properly stored and dispensed
  • Plumbing properly installed and maintained, inspected where required.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Lighting provided as required, fixtures shielded properly.
11/18/2009RoutineNo
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.
  • Single-service articles properly stored and dispensed
  • Plumbing properly installed and maintained, inspected where required.
  • Containers/receptacles/compactors, covered, adequate number, insect/rodent proof, clean
  • Lighting provided as required, fixtures shielded properly.
  • Authorized persons only in food preparation and storage areas.
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
06/08/2009RoutineNo
  • Cold Hold (41/45 F)
  • OTHER VIOLATIONS
  • Original container, no misbranding, honestly presented, properly labeled
  • Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
  • Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
  • Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
03/19/2009RoutineNo
No violation noted during this evaluation. 11/04/2008RoutineNo
  • Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.)
  • Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
  • Cold Hold (41/45 F)
  • Handling of food or ice minimized, proper use of utensils
  • Clean/soiled laundered items properly stored.
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
07/23/2008RoutineNo
  • Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.)
  • Demonstration of Knowledge / Person In Charge
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Original container, no misbranding, honestly presented, properly labeled
  • Handling of food or ice minimized, proper use of utensils
  • Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.
  • Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
  • Non-food-contact surfaces of equipment and utensils clean.
  • Proper storage and handling of clean sanitized equipment and utensils
  • Plumbing properly installed and maintained, inspected where required.
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Cleaning/maintenance equipment properly stored
  • Authorized persons only in food preparation and storage areas.
03/25/2008ComplianceNo
  • Demonstration of Knowledge / Person In Charge
  • Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels
  • Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
  • Cold Hold (41/45 F)
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Original container, no misbranding, honestly presented, properly labeled
  • Thermometers provided and conspicuous
  • In-use food or ice dispensing utensils properly stored and used
  • Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
  • Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.
  • Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
  • Non-food-contact surfaces of equipment and utensils clean.
  • Proper storage and handling of clean sanitized equipment and utensils
  • Single-service articles properly stored and dispensed
  • Containers/receptacles/compactors, covered, adequate number, insect/rodent proof, clean
  • Floors, walls, ceilings in good repair, clean, constructed properly.
  • Authorized persons only in food preparation and storage areas.
  • Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
03/17/2008RoutineNo

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