TGI Fridays
PASS W/ CONDITIONSTuesday, August 8, 2023 at 5:12 PM
Violations Cited
590.003/3-302.11-C
Packaged and Unpackaged Food-Separation Packaging and Segregation (C)
Ensure all locations of the restaurant that plan for the new " sushi line of food product" is cleasrly and properly identified including locations dscussed during inspection such as [ the walk-in freezer / the walk - in refrigeration unit / the under counter refrigeration units on the cooking line and all designated cutting - food prep areas of the kitchen where needed
Why This Matters
DIRECT CONTAMINATION PATH: Raw chicken contains Salmonella (23% of samples) and Campylobacter (71% of samples). One drop of raw chicken juice can contaminate entire shelf below. Results in 1-3 million US illnesses annually.
Code Requirements
REORGANIZE IMMEDIATELY - Top to bottom: Ready-to-eat foods, Fish/Seafood (145°F), Whole meat/pork (145°F), Ground meat (155°F), Poultry (165°F) on bottom. Use separate coolers if needed. Cover all foods. Train all staff on proper order.
590.003/3-304.14-C
Wiping Cloths Use Limitation (C)
Ensure the sanitizing buckets with segragated wiping cloths are set up accordingly -[ ensure that a sanitizing bucket is clearly and properly identified for the sushi station only - one seperate for raw foods and another bucket available for ready to eat foods ] as well as for other food prep mlocations of the kitchen as we discussed
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-501.12-C
Cutting Surfaces (C)
Blue cutting boards are to be used for " all " sushi being prepared in the segragated food prep section of the kitchen - segragated knives with either a blue handle or " label " clearly identifying the knife to be used for " sushi" only
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.