Tgi Friday's, 7855-E Tysons Corner Center, Mclean, VA 22102 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: TGI Friday's
Address: 7855-E Tysons Corner Center, Mclean, VA 22102
Type: Full Service Restaurant
Phone: 703 448-5470
Total inspections: 7
Last inspection: 10/01/2015
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Inspection findings

Inspection date

Type
  • Physical Facilities Good Repair
    Observation: Observed that the kitchen floor tiles are not maintained in good repair. The grout has worn away from certain areas throughout the kitchen.
    Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. DISCUSSED WITH MANAGER THAT IF WATER COLLECTS BETWEEN THE TILES IT CAN BE A BREEDING SITE FOR INSECTS. MANAGER WILL DISCUSS WITH CORPORATE TO HAVE TILES REGROUTED WHERE NEEDED.
10/01/2015Complaint
This was a routine inspection. Thank you for accompanying me during the inspection. And thank you for keeping facility clean and organized especially the cooks line
No violation noted during this evaluation.		06/19/2015Routine
The purpose of this visit was to conduct a risk factor assessment. Thank you for your time today. If you have any questions, please call (703) 246-2444.
No violation noted during this evaluation.		12/05/2014Risk Factor
No violation noted during this evaluation.04/14/2014Complaint
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
    Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Bruschetta (x2), marinara, in 4DRW refrigerator - sautee at 48F, 45F, and 45F.
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. MOVED TO ANOTHER UNIT TO COLD HOLD AT 41F OR BELOW.
  • Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
    Observation: There was no temperature measuring device located in the following cold holding equipment: 6DRW refrigerator - under grill, 4DRW prep refrigerator.
    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. CERTIFIED FOOD MANAGER PROVIDED THERMOMETERS FOR UNITS.
  • Critical: Sanitizers, 21 CFR Criteria for Food Contact
    Observation: The concentration of the chlorine solution was observed in excess of 200 ppm in the bar dish machine. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
    Correction: Maintain the concentration of bleach solution between 50-200 ppm. Verify concentration using the appropriate test kit. BAR DISH MACHINE USE WAS DISCONTINUED.
01/27/2014Routine
Today’s inspection was to conduct a Risk Factor Assessment. 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.
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.
  • 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. DISH MACHINE WAS ADJUSTED TO 200 PPM CHLORINE.
07/09/2013Risk Factor
The purpose of this visit was to conduct a complaint inspection based on a complaint received on July 8, 2013.
The complainant stated that she had become ill after consuming her meal.
Upon inspection of the facilities, hot-holding and reheating temperatures for the suspect food item were found to be in compliance.
The complaint is not confirmed.
If you have any questions or concerns, please feel free to call me at 703-246-2444. Thank you for your time today.
No violation noted during this evaluation.		07/09/2013Complaint

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