Tgi Friday's Restaurant #0453, 6640 Richmond Highway, Alexandria, VA 22306 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: TGI Friday's Restaurant #0453
Address: 6640 Richmond Highway, Alexandria, VA 22306
Type: Full Service Restaurant
Phone: 703 717-0690
Total inspections: 6
Last inspection: 01/14/2016

Restaurant representatives - add corrected or new information about Tgi Friday's Restaurant #0453, 6640 Richmond Highway, Alexandria, VA 22306 »

Inspection findings	Inspection date	Type
No violation noted during this evaluation.	01/14/2016	Routine
The purpose of today's visit was to conduct a routine assessment. Please continue the following practices as a means to incorporate Active Managerial Control (AMC): 1. Requiring all employees to obtain Certified Food Manager (CFM) card prior to start date, 2. Daily line checks (4 times daily) to verify proper cold/hot holding temperatures 3. Maintaining food temperature logs. 4. Educating employees on cross contamination prevention. No violation noted during this evaluation.	07/14/2015	Risk Factor
The purpose of today's visit was to conduct a routine assessment. Please refrain from using dish machine for sanitizing until it has been serviced. Improperly sanitized dishes can inhibit the destruction of pathogens on food-contact surfaces. Contaminated equipment used to prepare and serve food could lead to food-borne illness. Please send invoice of dish machine repair within 10 days. Also, provide copy of Certified Food Manager Card with current certificate within 24-48 hours. It was a pleasure serving your establishment today and I look forward to your next assessment. Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: GARLIC IN MARGARINE AT PREP LINE (121F) Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. ITEM PLACED IN STEAM WELL. Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (repeated violation) Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. 3-VAT SINK BEING USED TO SANITZE AFTER WASHING AND RINSING IN DISHMACHINE. Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation) Observation: The following equipment/utensils were observed soiled to sight and touch: MULTIPLE KNIVES AND SPOONS STORED AT MOP SINK. Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. ITEMS WERE PUT IN 3-VAT SINK FOR MANUAL WAREWASHING AND SANITIZING. Certified Food Manager/Certificate Process Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc. Correction: PLEASE OBTAIN CFM CARD WITHIN 24-48 HOURS. Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.	02/02/2015	Routine
Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation) Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy. Correction: A complete employee health policy must have the following elements: 1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout) Critical: Raw Animal Foods Cooked to 165°F (corrected on site) Observation: The following poultry item was not cooked to a sufficient temperature and/or time to eliminate pathogenic bacteria:--OBSERVED CHICKEN KABOB ON SERVING DISH AT 158F. Correction: Raw animal foods such as poultry, wild game animals, stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites, or stuffing containing any of these raw animal foods shall be cooked to a minimum internal temperature of 165°F for at least 15 seconds. --CERTIFIED FOOD MANAGER INSTRUCTED FOOD EMPLOYEE TO PLACE CHICKEN BACK ON THE GRILL. CHICKEN KABOB REHEATED TO 165F.	09/30/2014	Risk Factor
Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (repeated violation) Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy. Correction: A complete employee health policy must have the following elements: 1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout) Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site) Observation: There was no temperature measuring device located in the following cold or hot holding equipment:--DELFIELD 4 DRAWER PREP COOLER AND SIX DRAWER COOLER UNDER GRILL Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.--CFM PLACED THERMOMETERS IN EACH UNIT. Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine.--CFM REPLACED BUCKET OF SANITIZER DURING TIME OF INSPECTION. TEST STRIP READING 100 PPM. Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation) Observation: The following equipment/utensils were observed soiled to sight and touch:--OBSERVED SOILED CLEAN PLATES STORED ON CLEAN DISH RACK NEXT TO DISH MACHINE. OBSERVED SOILED PLATES STORED ON CLEAN DISH RACK ADJACENT TO DISH MACHINE. Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.--CFM REMOVED SOILED PLATES AND PUT THROUGH DISH MACHINE. Plumbing / Maintained in Good Repair Observation: Plumbing connections under the HANDWASHING SINK NEAR DISH MACHINE piping are leaking. Correction: A plumbing system shall be maintained in good repair.	12/12/2013	Routine
The purpose of training visit was to conduct a standardization training exercise. No violation noted during this evaluation.	02/25/2013	Training

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Maritza Alvarez, Oct 31st, 2016

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