TGI Fridays #1042, 12249 Fair Lakes Promenade, Fairfax, VA - Restaurant inspection findings and violations



Business Info

Restaurant: TGI Fridays #1042
Address: 12249 Fair Lakes Promenade, Fairfax, Virginia
Total inspections: 20
Last inspection: Aug 17, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 3-501.15(A)(1)-(7) - Corrected During Inspection The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours: peppers observed cooling in walk-in tightly covered with condensation. It was made 1.5 hours ago.
  • 4-501.11(A) - Bar dish machine is releasing water onto ground. May cause roach harborage conditions and degredation of floor tiles.
  • 4-501.11(B) - Gasket on ice machine needs to be replaced.
August 17, 2009Routine03Details / Comments
  • 4-702.11 - Corrected During Inspection Critical Repeat Because dish machine had run out of chlorine sanitizer, the dishes were not being sanitized after washing.
  • 4-703.11(C) - Corrected During Inspection Critical Repeat Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. Chlorine sanitizer container to dish machine was empty.
February 09, 2009Critical Procedures20Details / Comments
  • 4-702.11 - Corrected During Inspection Critical items in the dishmachine at the bar are not being sanitized; there is no sanitizer being pumped into the dishmachine.
  • 4-703.11(C) - Corrected During Inspection Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. No sanitizer is being pumped into the machine.
January 28, 2009Critical Procedures20Details / Comments
  • 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: mushroom butter and other sauces on the top drawer located under the steam table on the cookline.
  • 4-501.14(A)-(C) - The interior surfaces of the mechanical warewashing machine are soiled with limescale that may decrease the effectiveness of the unit.
  • 4-601.11(B) - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: Frying pans
  • 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of food residue, grease , and/or other debris: Oil filtering equipment, compartments under deep fryers.
  • 6-501.12(A) - Observed that the floors under cooking equipment such as stoves, grills and other equipment such as refrigerators, prep tables, storage cabinets, storage shelving in thew dry storage room, are in need of cleaning. Debris and grease noted on floors at some locations.
August 21, 2008Routine14Details / Comments
No violation noted during this evaluation. January 24, 2008Follow-up00Details / Comments
  • 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: Observed that the plates, cups and utensils that were put in the warewasher were not sanitized.
  • 4-703.11(C) - Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.114) Observed no chlorine on the test strip after the utensils came out of the warewasher.
  • 5-205.15(B) - Critical Plumbing connections under the warewashing machine piping are leaking.
January 23, 2008Critical Procedures30Details / Comments
  • 3-304.14(B)(1) - Corrected During Inspection Improper storage of wet wiping cloths after use was noted at the cookline.
  • 4-501.11(B) - The door gaskets of the following unit(s) are damaged: Cookline refrigerators.
  • 4-601.11(C) - The external surfaces of the bulk food bins, the compartment at the fryer on the cookline, and cabinet under soda fountain at the bar were observed soiled with an accumulation of dust, food residue, and/or other debris:
  • 5-205.11(A) - The handwashing facility located at the bar is blocked with an over sized trash container, preventing access by employees for easy handwashing.
  • 5-205.15(B) - Critical The faucet head at the back area 3-compartment sink is missing.
  • 5-501.113(B) - Corrected During Inspection Outside refuse container and liquid grease containers were uncovered.
  • 6-202.11(A) - Light bulbs on the ceiling in the pantry area and the dish machine area are not covered by a protective shielding.
  • 6-301.11 - Corrected During Inspection Observed that hand soap was not provided at the bar handwashing sink.
  • 6-301.12(A) - Observed that paper towels were not provided at the kitchen hand sink and at the bar.
  • 6-301.14 - Corrected During Inspection Observed that the signs that notifies food employees to wash their hands are not written in English language.
  • 6-501.11 - Observed that the floor at the bar is not maintained in good repair.
  • 6-501.12(A) - Corrected During Inspection Observed that the toilet fixtures in the women's' restroom were in need of immediate cleaning. The floor inside the walk-in freezer as needs cleaning.
June 15, 2007Routine111Details / Comments
No violation noted during this evaluation. July 24, 2006Complaint00Details / Comments
  • 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped or uncovered ice cream at bar station.
  • 3-304.14B2 - Corrected During Inspection Wiping cloths improperly stored between use.
  • 3-305.11A2 - Repeat Ice was exposed to a open hose line that could contaminate it.
  • 3-501.15A - The methods used for cooling chicken wings and corn relish need improvement. The wings were stacked in closed containers at greater than 4 inches depth.
  • 3-501.16B - Critical Repeat Corn relish at salad station was observed at 47F. It had been prepared about three hours prior.
  • 3-701.11A - Corrected During Inspection Critical The half ham sandwich stored at 49F in china cooler was uncovered and not desirable for consumption based on temperature storage.
  • 4-201.11 - The silverware portable containers have eroding plastic surfaces.
  • 4-501.11A - Repeat Teflon pan surfaces were deteriorated and no longer usable.
  • 4-501.11B - The door gasket of the walk in freezer and cooler were torn.
  • 4-903.11A - Clean linens in shed were uncovered and some were less than 6 inches off floor.
  • 6-501.111D - Harborage conditions exist in outdoor over the unfinished plywood floor.
April 04, 2006Routine38Details / Comments
  • 3-101.11 - Corrected During Inspection Critical A tray of raw chicken was found at 55-68 F.
  • 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped or uncovered appetizer was seen in the walk in freezer.
  • 3-304.15A - Single-use gloves saved for reuse.
  • 3-305.11A2 - Corrected During Inspection Cooling rack was located next to insect control device which could have resulted in contamination of food.
  • 3-306.12A - The bar cherries and stawberries condiments are not stored or dispensed in a manner to prevent contamination.
  • 3-501.16B - Critical The following items were held between 45-50 F:- chicken wings- gallon milk at bar unit- thawed chicken pieces.
  • 4-301.11 - Silver king unit and bar refrigeration units were not maintaining foods at 45 F or less.
  • 4-501.116 - A bucket of sanitizer had been set up without addition of chemical sanitizer.
  • 4-501.11A - A commercial refrigeration unit used to store raw chicken was not operating.
  • 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: - sides/tops of oil fryer- inside top panel of ice machine near office
  • 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:-rubbermaid plastic containers holding sour drink mix.
  • 5-202.12A - Water from the handwashing sink at men's room was measured at a temperature less than 110F.
  • 5-203.14B - Critical Observed the lack of an approved backflow prevention device on the ice machine located near oooler. Backflow device at utility sink is leaking.
  • 5-501.113B - Corrected During Inspection Outside refuse container door was open.
  • 6-303.11C - Two commercial light bulbs under ventilation hood were not functioning.
September 23, 2005Routine411Details / Comments
3-302.11A4 - Corrected During Inspection Critical Repeat Cocktail fruit slices were uncovered.July 26, 2005Complaint10Details / Comments
  • 2-401.11A - Corrected During Inspection Critical An uncovered beverage container used by staff was seen in the kitchen.
  • 3-305.11A3 - Corrected During Inspection Fudge topping stored less than 6" above the floor.
  • 4-501.11B - The door gaskets of the walk in freezer and refrigerator are damaged.
May 05, 2005Critical Procedures12Details / Comments
  • 3-501.16B - Critical Chicken was at 50 F.
  • 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
  • 4-301.11 - Corrected During Inspection Drawers containing chicken , cheese etc were not cooling items properly.
  • 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered brocolli was seen outside the walk in cooler.
  • 5-205.15B - The hand sink by the office is missing a hot water knob.
  • 43.1-3-4 - CFM left his card at home.
December 15, 2004Routine24Details / Comments
No violation noted during this evaluation. June 16, 2004Follow-up00Details / Comments
  • 4-502-11A - The surfaces of the cutting boards were noted to be in a state of disrepair and condition preventing the equipment to be used as designed or cleaned and sanitized.
  • 5-501.16C - Repeat There is no refuse container at the area immediately adjacent to the hand sinks located in the kitchen.
  • 4-904.13A - Repeat Preset tableware was observed unprotected from contamination.
  • 5-202.12B - Repeat A mixing valve was observed used at the handwashing sinks located in the kitchen.
  • 4-601.11C - Repeat The interior upper surfaces of the dishmachine were observed accumulating limescale.
  • 4-204.112B - Repeat There was no temperature measuring device located in the cooling unit at front service line
  • 4-501.11A - Repeat The surface of the cold holding prep units did not have the designed lids or lids on food containers and was observed in a state of disrepair and damaged, making it difficult to maintain proper temperatures.
May 10, 2004Follow-up07Details / Comments
  • 6-501.110B - Employee clothing and other possessions have been found stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items. Observed cell phone, coats and other items stored on dishmachine and prep counters
  • 5-205.11B - The handwash station next to dishwashing area is being used for purposes other than washing hands. Observed food debris in the basin and it was extremely soiled.
  • 4-502.11A - Cutting boards were observed in need of repair and in a condition preventing effective maintenance and easy cleaning.
  • 6-501.12A - The kitchen, particularly under equipment and around the cookline was noted in need of cleaning.
  • 4-501.114A - Critical Repeat Chlorine sanitizing solution used for the dishmachine was not at an acceptable concentration or not present at all.
  • 3-304.12 - Dispensing utensils improperly stored between use. The ice scoopers were either stored on a dirty surface or in the ice with handles toucing the ice.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. All kitchen hand sinks did not have signs.
  • 4-602.11E - Repeat Surfaces of the can opener blade whic comes in contact with non-potentially hazardous food items was observed soiled with accumulations of grime and debris.
  • 5-501.16C - There is no refuse container at the area immediately adjacent to the several hand sinks in the kitchen.
  • 4-601.11A - Critical The counter surfaces in front of and surrounding the food containers in the cold hold preparation units were observed soiled and not sanitized.
  • 3-303.11 - Repeat Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food. Observed beer bottles in the ice used for drinks.
  • 7-202.12A - Critical The sanitized chloring solution was not being used in accordance with law or the manufacturer's use directions. The concentration exceeded 200ppm
  • 6-501.16 - Repeat Mops and brooms not hung up to air dry.
  • 4-904.13A - Preset tableware was observed unprotected from contamination.
  • 5-202.12B - A mixing nozzle valve was observed used at the handwashing sinks located making it difficult to properly wash hands.
  • 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1. The interior and exterior of dishmachine.
  • 4-204.112B - Repeat There was no temperature measuring device located in several cooling units
  • 3-304.14B2 - Wiping cloths improperly stored between use. Cloths were stored on top of countertops and not in sanitized solution.
  • 3-304.14D - Heavily soiled wiping cloths in use.
  • 3-501.16B - Critical Repeat Boiled eggs, sour cream and other items on the surface part of the cold prep unit were observed cold holding at improper temperatures. (58F)
  • 4-501.11A - The prep refrigeration units were observed in need of repair or damaged. The covers for surface units were missing making it difficult to keep items at proper temperatures. Also the baffles for the dishmachine were not installed properly.
April 08, 2004Routine417Details / Comments
No violation noted during this evaluation. September 22, 2003Follow-up00Details / Comments
43.1-3-5 - Critical Establishment was not following the Boil Water Notice.September 20, 2003Complaint10Details / Comments
  • 3-304.12 - In-use utensils improperly stored between use. Knife wedged between units at bar.
  • 4-501.11A - Under counter unit (UCU) at bar was observed cold holding at 55F - 68F.
  • 4-904.13A - Preset tableware was observed unprotected from contamination.
  • 43.1-3-3A - Critical No certified food manager present.
April 04, 2003Follow-up13Details / Comments
  • 4-402.11A - Repeat The prep area 3 vat sink and warewashing machine are not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.
  • 4-904.11A - Unwrapped straws were provide throughout establishment.
  • 3-302.11A1 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 6-202.11A - Lights bulb(s) in the dry storage area are not covered by a protective shielding.
  • 6-202.11A - Observed that the end caps are missing from the protective light covering of fluorescent light fixtures in the dry storage area.
  • 3-302.11A4 - Critical Repeat Unwrapped or uncovered food in the walk-in refrigerator.
  • 4-501.113 - The pressure gauge for the high temperature warewashing machine was above 25 PSI.
  • 4-602.11E - Surfaces of the ice machine and can opener blade was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 4-901.11A - Plastic and metal lexans were not found stacked while wet after cleaning and chemical sanitization.
  • 4-501.11B - The door gasket of the following are damaged:bar under counter unit, drawers units on the cookline, and lowboy unit.
  • 2-303.11 - Employees observed wearing jewelry on their arms and hands while preparing food.
  • 3-501.16B - Critical Repeat Raw and cooked chicken cold holding at improper temperatures.
  • 6-501.16 - Mops and brooms not hung up to air dry.
  • 4-501.12 - The cutting board(s) along the sandwich prep unit by office are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 43.1-1-5A - Critical Observed bare hand contact with bread and potato after touching raw food item.
  • 4-501.110A - The wash temperature of the high temperature sanitizing warewashing machine is not meeting the manufacturer's specifications. The minimum temperature was 160F while the actual temperature was 135F.
  • 4-204.112B - There was no temperature measuring device located in the bar counter top unit.
  • 4-101.11D - Observed broken and damaged plastic lexans.
  • 2-401.11B - Critical A food handler was observed drinking from an uncovered beverage container while in the kitchen.
  • 2-401.11A - Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
April 03, 2003Routine614Details / Comments

August 17, 2009 (Routine)


Violations: Comments:
The purpose of this visit was to conduct a routine inspection.
Gloves used appropriately. Handwashing observed throughout inspection. No evidence of pests. Pest control conducted regularly.
If you have any questions, please feel free to contact me.
Water heater - AO Smith BTR 500 410 500,000 BUT
Dish machines - Ecolabs (cannot read label) both reading at 50-100 ppm.

February 09, 2009 (Critical Procedures)


Violations: Comments:
The purpose of this visit was to conduct a critical procedures inspection.
During interview with manager, it was noted that another manager called in sick tonight with symptoms of foodborne illness. The management staff on duty excluded employee from coming to work. This is appropriate. Please note that the employee may not return to work until 24 hours after last symptom has ended. Handouts on foodborne illnesses (big 5) and employee health decision tree were given in both English and Spanish.
Hood system cleaned every month. Filters cleaned nightly. Grease trap cleaned every 3 months. Food vendors approved. Employee health policy followed is based on Fairfax County Health Dept. Pest control monthly. No pests noted today.
Foods received in morning hours. Temperatures taken. Management very knowledgeable about foodborne illness and reasons for exclusion as well as cooking temperatures, etc.
Please continue to follow good food safety practices. Hand washing is key to maintaining a high standard in food safety. It is the manager's duty (and each employee) to monitor hand washing of one another.
It is recommended that you increase frequency of cleaning dish racks near dish machine. Cold holding, cooling, and cook temperatures were excellent.

January 28, 2009 (Critical Procedures)


Violations: Comments:
This is a Critical Procedures inspection at this full service restaurant. There are five CFMs. Consumer Advisory is printed on menus (regular and takeout) as required. Excellent cold and hot food temperatures observed today.
Kitchen dishwashing machine is a Jackson/Ecolab chemical sanitizer, ES4400.Bar dishmachine also a chemical sanitizer, Ecolab Little Caesar 5000. Pest control monthly. Grease trap cleaned under contract quarterly. Hood system cleaned at least twice annually.
Non-critical items noted:
Dishmachine data plate needs updating (kitchen)
No soap and towels at bar handsink; trash can blocks handsink (note these were cited on a previous routine inspection)
Employees are not testing bar dishmachine sanitizer
French fries are defrosting since the drawer was left open..

August 21, 2008 (Routine)


Violations: Comments:
This was a routine inspection. Correct all violations immediately. Food contact surfaces were noted to be very clean. No bare hand contact with ready-to-eat food was noted and no mishandling of food was observed. No visible evidence of roaches and other pest was noted at the time of this visit.
Discussion with the certified food manager revealed the following:
No illness among food handlers and other employees reported in the past few weeks.
Pest control services are being provided monthly and as needed
Grease traps are being maintained by a commercial liquid waste hauling company.
The hood system is cleaned regularly by a commercial cleaning company.
The dish washing machine was checked and noted to be operating properly.

January 24, 2008 (Follow-up)

Comments:
The purpose of this visit is a follow-up to check on the correction of the critical violations. All violations were corrected. Thank you.

January 23, 2008 (Critical Procedures)


Violations: Comments:
Today’s inspection was to conduct a Critical Procedures inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
During the inspection of this establishment it was noted that management is aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Also, the person in charge was able to name the Big Five Foodborne illness which are required to be reported to the Health Department.
Wet wiping cloth bucket contains a solution which is 400 ppm quaternary ammonia (Oasis 146).
Hot water heater: A.O. Smith
Dishmachine: Ecolab
Grease barrel: Valley Protein
Vent/ filters cleaning: monthly/nightly
Pest Control service: monthly
Consumer Advisory: in place
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.

June 15, 2007 (Routine)


Violations: Comments:
This was a routine inspection. Correct critical violations immediately. No temperature violations were noted and no mishandling of food was found. Food contact surfaces were very clean. No evidence of pest presence was observed at the time of this visit.
The hood system filters are being cleaned daily by employees and appeared very clean. The grease traps are being g cleaned once every 12 weeks by a liquid waste hauling company. Most recent service was provided on May 17, 2007. Pest control services are being provided monthly
hot water temperature at sinks checked was noted to be within acceptable limits. Water heater was unchanged. Water heater model - AOSmith, model BTR 500 a100; 500000 BTUs; recovery rate is 550 Gallons per hour. Jackson Dish Machine Tested for chlorine concentration and noted to have 100 ppm.

July 24, 2006 (Complaint)

Comments:
Today's visit i to investigate a complaint about an insect found in a beverage by a customer, On Friday, 7/21/06, our office received a report indicating that an insect/fruit fly, was noted in a drink of a customer. The customer further reported hat when she brought the incident to the attention of the manager on duty, the manager responded that he customer should expect such incidents at bars.
IO have discussed the incident with the manager on duty today who told me that management was aware of the incident and appropriate corrective actions are being taken.
Inspection of the drains at he bar and else where within the facility saw no insects. However, I have advised manager to maintain all drains in clean conditions and unclogged at all times. Manager has also been advised to provide an air gap at the drain under the 3-vat sink at the bar.Original air-gap at the drain has been removed and it needs to be reinstalled. The facility as a whole must be free of insects as they are capable of transmitting diseases to humans.
Manager promised to fully comply.

April 04, 2006 (Routine)


Violations: Comments:
The purpose of the visit was to conduct a routine inspection.
Food temperatures observed -
Cold 41F-44F chicken shrimp and other items
Hot 140F b
Food covered - yes
Surfaces - cleaned/sanitzed for food contact
Reheating procedure - to 165 F for hot hold
Cooling - 6 hour rule observed
Documentation -
Foods are received and evaluated by Mgr
Consumer advisory - in place
Storage - Raw always stored below ready to eat;
Datemarking - in place using disposition dates
Hot water Heater - same
Dish machine -jackson Heat sanitizing -ok
Pest control - approximately monthly
Hair coverings/glove usage - in compliance
* Thank you.
CDC Risk Factors –
Unapproved food source improper time temperature relationships
Inadequate cooking temps poor personal hygiene
Contaminated equipment

September 23, 2005 (Routine)


Violations: Comments:
The purpose of this visit was to conduct a routine inspection. Some foods were found between 45-50 F in the walk in cooler. DO NOT let food sit in the “DANGER ZONE” (41F-140F) for extended periods of time.
Raw food products requiring higher cook temperatures shall be stored below raw food products requiring lower cook temperatures. It is recommended that raw animal products be stored completely separate from raw vegetables, cooked animal products and other non-animal products, such as noodles & rice.
Mark the name and "consume by" date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar, including the prep/open date.
Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles .
Water heater model - AOSmith, model BTR 500 a100; 500000 BTUs; recovery rate is 550 Gallons per hour. Jackson dish machine was recently serviced to calibrate sanitizer levels. Test strip detected 50-100 ppm.
Pest control - keep records on site for review.

July 26, 2005 (Complaint)


Violation: 3-302.11A4 - Corrected During Inspection Critical Repeat Cocktail fruit slices were uncovered.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
Comments:
Complainant stated teh following - WAS AT THE ESTABLISHMENT ON 7/25/05 AROUND 11PM SHE WAS SERVEED A COKE AND WAS ALMOST DONE AND IT HAD NATS ON THE INSIDE OF THE GLASS ON THE ICE AND THE BOTTOM OF THE GLASS, THE MANAGER SAID THEY HAVE HAD PROBLEMS THE NATS IN THE DRINKS.
Extensive pest control preventative treatments have occured in the past two months to combat small fly populations which have tenaciously maintained a small population at the soda machine and bar. Drain treatments, aerosol foggers and other techniques were used. At this time no small flying insects were seen with the exception of a house fly.
EHS believes the treatments have been effective and have combated the insects. None were seen at the soda machine, dish machine, bar or on drying glassware. Case closed.

May 05, 2005 (Critical Procedures)


Violations: Comments:
Please monitor temperatures of Potentially Hazardous Foods during storage, preparation and reheating using a thermometer. Foods in cold holding must remain at 41 F or below in order to be safely utilized in your menu selections. Therefore please pay particular attention to the efficacy of your refrigeration equipment including maintenance. Refrigerators that are placed across from cooking stations have a tendency to be effected by the heat emminating from the oven.And these units are not designed for rapid cooling of foods made in bulk [use the walk in coolers, and/or ice baths for cooling foods.
If foods that are ready to eat such as chicken tenders are stored for more than 24 hours, the labels must include use by dates. All potentially hazardous foods that are ready to eat such as cooked pastas, sauces and meats must have a date of disposition on the label which should be seven days or less from the date the food was prepared. Thank you.

December 15, 2004 (Routine)


Violations: Comments:
This is a routine inspection of the facility. Please review the following comments-
1. Critical violations should be corrected as soon as possible, preferably within three days.
2. All non-critical violations that are yet to be corrected must be addressed within 30 days.
3. The routine inspection shall be conducted within the next six months. Thank you.

June 16, 2004 (Follow-up)

Comments:
The purpose of today's inspection was to conduct a follow up regarding previous uncorrected repeat violations. After today's inspection all previus violations cited in a follow up inspection were corrected. These include:
4-502.11A--new cutting boards
4-601.11C--interior dismachine clean
4-501.11A--Equipemnt is in working order; it has lids
5-202.12B--Mixing valves removed from hand sink.
4-904.13A--Preset tableware is wrapped
4-204.112B--Thermometers are provided.

May 10, 2004 (Follow-up)


Violations: Comments:
Please correct all remaining violations as soon as possible and no later than June 7, 2004. There will be another follow up inspection after that time. Any concerns or questions contact me at the numbers provided.

April 08, 2004 (Routine)


Violations: Comments:
Please correct all remaining items as soon as possible and no later than 30 days from today's inspection. The dishmachine was serviced at the end of the inspection and it was sanitizing properly at a minimum of 50ppm. Ensure that sanitizing procedure are monitored closely, specially for food contact surfaces, serving utensils and equipment.

September 22, 2003 (Follow-up)

Comments:
The purpose of todays inspection was to conduct a follow-up inspection.
Establishment was reopened via telephone conference with manager.
Directives on food preparation and water usage were provided during phone conversation. Boil Water Notice was lifted this morning as well.
Establishments permit to operate has been reinstated. All food service activities can return to normal operation.
Handsink (leaking from piping) in warewashing are has been repaired.

September 20, 2003 (Complaint)


Violation: 43.1-3-5 - Critical Establishment was not following the Boil Water Notice.
The food service permit has been suspended.
Comments:
Purpose of inspection was to follow-up to check compliance of Boil Water Notice.
Notice was issued today prior to noon. A complaint was lodged with out offices at approximately 4:15 PM.
During EHS arrival terms of boil water notice were not followed: All bottled water was not being served, non potable water was used to clean chicken and steaks and other items.
Facilities permit to operate has been suspended. No other food service may continue until approval has been given by Health Department
If operation continues after issuance of report, said permit may result in permit revocation.

April 04, 2003 (Follow-up)


Violations: Comments:
The warewashing machine has been properly adjusted to met the manufacturer requirements on the data plate.
New sanitizing pump was installed and the concentration is 50 PPM Chlorine.
Warewashing machine has been approved for reuse.
Remaining items covered in the routine dated 4/3/03 will be corrected by 4/8/03 as stated by management.
Gaskets are to be checked and changed today.
Caulking is to be completed on April 8, 2003.
Wrapped straw were order and should be delivered on April 8, 2003.
Lighting in dry storage area will be corrected at the end of the business day.
Damaged lexans have been discarded and replaced.
Bar star sanitizer kit has been ordered and should arrive on April 8, 2003.
After all items have been corrected submit a letter with dates of correction.

April 03, 2003 (Routine)


Violations: Comments:
Unless otherwise noted in this report, critical violations shall be corrected at time of inspection and non-critical violations shall be corrected no later than 90 days after this inspection.
A follow-up will need to be conducted prior to the use of the warewashing machine. Call the health Department to schedule reinspection for dishwashing machine.
WATER HEATER is current
DISHMACHINE is current

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