T.G.I.Friday's

4 findings recorded on Oct 13, 2026. 1 marked corrected on site.

1. Violation recordedItem 1-2A ↗

   Person in charge

   Observed facility's staff not properly trained in food allergy awareness.Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties. Food allergy awareness includes describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic reaction.

   Inspector’s full note

   Inspection item: PIC present, demonstrates knowledge, performs duties

   Code 511-6-1.03(2)(a)-(n)(p),(q)

   Observed facility's staff not properly trained in food allergy awareness.Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties. Food allergy awareness includes describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic reaction. Stated to PIC to ensure that all staff are thoroughly trained in food allergy awareness. New Violation. Correct By: 10/23/2026

   Official report · Item 1-2A ↗

   Correction status not recorded

   Correct by Oct 23, 2026

2. Violation recordedItem 6-1A ↗

   Cold holding

   Observed multiple TCS foods (raw chicken (2 pans, cooked pasta, sour cream, shredded cheese, and alfredo sauce), cold holding in the temperature danger zone above 41 degrees F in at grill prep PTC #2. Also observed TCS foods (raw shrimp, cut lettuce, and raw chicken) in the RIC at the grill prep area cold holding in the temperature above 41 degrees F.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

   Code 511-6-1.04(6)(f)

   Observed multiple TCS foods (raw chicken (2 pans, cooked pasta, sour cream, shredded cheese, and alfredo sauce), cold holding in the temperature danger zone above 41 degrees F in at grill prep PTC #2. Also observed TCS foods (raw shrimp, cut lettuce, and raw chicken) in the RIC at the grill prep area cold holding in the temperature above 41 degrees F. TCS foods shall properly cold hold at 41 degrees F. or below. COS: PIC discarded cut lettuce and relocated other items to the WIC for proper cooling. Corrected On-Site. New Violation.

   Official report · Item 6-1A ↗

   Marked corrected on site

3. Violation recordedItem 15A ↗

   Equipment design and condition

   Observed RIC #1 at the grill prep area with an ambient temperature of 57 degrees F. Also Observed RIC #3 at the grill prep area with an ambient temperature of 45.5 degrees F. and frozen condensation built up inside.

   Inspector’s full note

   Inspection item: Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used

   Code 511-6-1.05(6)(a)

   Observed RIC #1 at the grill prep area with an ambient temperature of 57 degrees F. Also Observed RIC #3 at the grill prep area with an ambient temperature of 45.5 degrees F. and frozen condensation built up inside. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2) of this Rule. Stated to PIC to have unit serviced. New Violation. Correct By: 10/16/2026

   Official report · Item 15A ↗

   Correction status not recorded

   Correct by Oct 16, 2026

Correction status comes from the dated report. Later changes may not be recorded here.