Tgi Friday's #506, 180 Crooked Run Plz., Front Royal, VA 22630 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: TGI Friday's #506
Address: 180 Crooked Run Plz., Front Royal, VA 22630
Type: Full Service Restaurant
Phone: 540 671-3022
Total inspections: 11
Last inspection: 07/28/2015

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Inspection findings	Inspection date	Type
Result findings at follow-up inspection visit: A new 4 drawer refrigeration unit is on order to replace the existing unit, but in the interim all foods have been removed from the existing unit, it is no longer in service. The overhead bulbs have been replaced with shatter-resistant bulbs, and the refrigeration unit previously found with excessive dripping condensation was found to be functioning properly. Thanks to facility management for attention to these matters. No violation noted during this evaluation.	07/28/2015	Follow-up
Food - Miscellaneous Sources of Contamination Observation: Condensation in the stacked door Traulsen is causing dripping throughout the inner refrigeration unit. Correction: Foods must be protected from any possible sources of contamination. Critical: Food - Potentially Hazardous Food - Cold Holding* Observation: Food items in the cook's four drawer refrigeration unit were found at temperatures above the maximum regulatory temperature for foods requiring cold hold storage. Correction: This refrigeration unit must be repaired if possible, in order that it be capable of maintaining the required temperature for the foods stored therein. If the unit cannot be repaired it must be replaced. Light Bulbs Protective Shielding Observation: Unshielded bulbs were observed above the area of the hot hold unit, and above the Blodgett oven. Correction: Bulbs above exposed foods must be shielded, coated, or shatter resistant.	07/17/2015	Routine
Clean facility kitchen at time of inspection Proper hand washing procedures with proper use of food gloves observed Good separation of foods in coolers Good date marking practices pH sanitizer QAK QR 200-400 No violation noted during this evaluation.	09/15/2014	Risk Factor
Discussed observations and inspection report with the person in charge Over all clean facility kitchen at time of inspection Proper hand washing procedure and use of food gloves observed Good separation of foods in refrigeration units Temp log with daily entries noted pH sanitizer QAK QR 200-400ppm Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) Observation: Not all prepared ready-to-eat (RTE) bell peppers in the refrigeration unit is not properly dated for disposition. Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.	06/11/2014	Risk Factor
Clean facility kitchen with proper cleaning of food contact surfaces observed Good separation of foods in the refrigeration units and dry storage area Good documentation with daily entries observed Use of food gloves with proper hand washing noted pH sanitizer QAK QR 200-400pm Plumbing System Maintained in Good Repair Observation: The faucet over the sink n the warewash area observed in poor repair. Correction: Repair and maintain all plumbing components ans fixtures.	03/10/2014	Routine
overall clean facility kitchen Clean food contact surfaces Good separation of foods in coolers Good date marking practices and temperature logs with daily entries noted Hair restraints, use of food gloves and pH sanitizer test kit (QAK QR 200ppm) observed Proper cooling of foods NOTE: Remember to wash hand at water temperature of 100F or higher and to use food gloves during food preparation with regular change required Wash (using soap water), rinse and sanitize no less than once every 4 hours or as needed to prevent accumulation of a a bacterial/viral microbiofilm from forming No violation noted during this evaluation.	12/09/2013	Risk Factor
Discussed observations and inspection report with the person in charge Overall facility kitchen appeared clean Good date marking practices and separation of foods in coolers noted Good documentation with daily entry observed Hand washing, use of food gloves with frequent change of gloves observed Clean food contact surfaces noted NOTE:Remember to let hot water reach a temperature of 100F or higher before washing hands Warewashing Equipment, Cleaning Frequency (corrected on site) Observation: The top surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit. Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance. Equipment and Utensils, Air-Drying Required (corrected on site) Observation: Cambros were found stacked while wet after cleaning and chemical sanitization. Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.	09/18/2013	Routine
Discussed observations and inspection report with the person in charge Overall facility kitchen appeared clean, well managed and in compliance Clean food contact surfaces observed Use of food gloves with frequent changing of gloves noted Refrigeration units with cold holding foods well within required limits Good documentation with daily entry and date marking practices observed Hair restraints and pH sanitizer test kit (QAK QR 400ppm) noted Good separation of foods within refrigeration units Plumbing System Maintained in Good Repair (repeated violation) Observation: The sink basin at the kitchen prep area is slow to drain. Correction: Plumbing systems and components shall be maintained in good repair. Physical Facilities - Cleaning Frequency and Restrictions (corrected on site) Observation: Top of warewash machine in the dish area noted in need of cleaning. Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.	06/18/2013	Routine
Discussed observations and inspection report with the person in charge Provided copy of Employee Health and Hgiene manual and copies od Food Employee Reporting Agreement in English and Spanish Cooks food safety knowledgeable Oveall facility kitchen appeared clean, well managed and in compliance Clean food contact surfaces noted Use of food gloves with frequent changing, hair restraints and pH sanitizer test kit (QAK QR) observed Good date marking observed Good documentation with daily entry noted Use of probe thermometer observed Overall good job Plumbing System Maintained in Good Repair (corrected on site) Observation: The sink basin at the dish wash area is slow to drain. Correction: Plumbing systems and components shall be maintained in good repair. Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability Observation: There is no refuse container at the area immediately adjacent to the hand wash sinks hand sink. Correction: Provide a refuse container for the disposal of paper towels at the @LOCATION@ hand sink.	03/28/2013	Routine
No violations noted at time of inspection. Facility is in compliance with clean food contact surfaces and kitchen noted. Time is used as public health control. Food delivery and temp control logs with daily entries noted. Use of food gloves with frequent changing, good date marking practices, hair restraints and pH sanitizer test kit (QAK QR 200-400ppm) noted. Refrigeration units, cold andhot holding foods well within required limits. Good job No violation noted during this evaluation.	01/24/2013	Risk Factor
Discussed observation and inspection report with the person-in-charge. .No food prep at time of inspection. In general the facility facility kitchen appeared clean and in overall compliance. Food contact surfaces clean with regular cleaning observed. Refrigeration units and cold holding foods within required limits. Use of food gloves, proper date marking practices, hair restraints and sanitizer test kit noted. Hand sink clean and easily accessible Critical: Package Integrity* (corrected on site) Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans) Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) Observation: Single service items observed unprotected from contamination. Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.	01/17/2012	Routine

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