FRIENDSHIP BBQ scored 70; newer inspection records 77

1. 01

   Handwashing

   Item 2-1B ↗

   Observed employee come back from outside, not wash hands, and go into the walk in cooler to grab sauce container. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when…

   Inspector’s full note +

   Code .03(5)(c)

   Observed employee come back from outside, not wash hands, and go into the walk in cooler to grab sauce container. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 7) when switching between working with raw food and working with ready-to-eat food; 8) before putting on gloves; 9) after engaging in other activities that contaminate hands; 10) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: PIC had employee wash hands and sauce was discarded.

   Official report · Item 2-1B ↗
   No correction or repeat marker recorded.
2. 02

   Eating, drinking and tobacco use

   Item 2-2B ↗

   &2Observed one employee eating lunch, and two employees drinking in the kitchen prep area. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Person in Charge (PIC) had employees discard food items.

   Inspector’s full note +

   Code .03(5)(k)1

   &2Observed one employee eating lunch, and two employees drinking in the kitchen prep area. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Person in Charge (PIC) had employees discard food items.

   Official report · Item 2-2B ↗
   No correction or repeat marker recorded.
3. 03

   Handwashing

   Item 2-2D ↗

   Observed employee dump water in hand sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Sink was cleaned.

   Inspector’s full note +

   Code .06(2)(o)

   Observed employee dump water in hand sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Sink was cleaned.

   Official report · Item 2-2D ↗
   No correction or repeat marker recorded.
4. 04

   Required food-source records

   Item 3-1D ↗

   Observed boxes of half-shell mussels in the walk in freezer. Facility did have not any boxes for the last 90 days. The identity of the source of molluscan shellfish that are sold or served shall be maintained by retaining product tags or labels for 90 calendar days from the date that is recorded on the tag label, or invoice as specified under Rule .04(3)(k)2, by: (Pf) (i) Using an approved record keeping system that keeps the tags, labels, or invoice in chronological order correlated to the date when, or dates during which, the molluscan shellfish are sold or served; and (ii) If molluscan shellfish are removed from their tagged or labeled container the source identification will be…

   Inspector’s full note +

   Code .04(3)(k)

   Observed boxes of half-shell mussels in the walk in freezer. Facility did have not any boxes for the last 90 days. The identity of the source of molluscan shellfish that are sold or served shall be maintained by retaining product tags or labels for 90 calendar days from the date that is recorded on the tag label, or invoice as specified under Rule .04(3)(k)2, by: (Pf) (i) Using an approved record keeping system that keeps the tags, labels, or invoice in chronological order correlated to the date when, or dates during which, the molluscan shellfish are sold or served; and (ii) If molluscan shellfish are removed from their tagged or labeled container the source identification will be preserved by using a record keeping system as specified under (i) above. (Pf) Corrective Actions: PIC will keep box for 90 days going forward with the date last sold.

   Official report · Item 3-1D ↗
   No correction or repeat marker recorded.
5. 05

   Food-contact surface sanitation

   Item 4-2B ↗

   Observed more than 10 serving plates stored as clean that had food residue still on it and a slicer stored as clean with food debris. Ice machine had build up. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Plates were cleaned on site. Slicer and ice machine need to be cleaned by 10/09/2026.

   Inspector’s full note +

   Code .05(7)(a)1

   Observed more than 10 serving plates stored as clean that had food residue still on it and a slicer stored as clean with food debris. Ice machine had build up. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Plates were cleaned on site. Slicer and ice machine need to be cleaned by 10/09/2026.

   Official report · Item 4-2B ↗
   No correction or repeat marker recorded.
6. 06

   Wiping cloth use and storage

   Item 12C ↗

   Observed five wet wiping cloths stored on prep surfaces. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: PIC moved cloths to sanitizer bucket.

   Inspector’s full note +

   Code .04(4)(m)

   Observed five wet wiping cloths stored on prep surfaces. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: PIC moved cloths to sanitizer bucket.

   Official report · Item 12C ↗
   No correction or repeat marker recorded.
7. 07

   Equipment cleanliness

   Item 15C ↗

   Observed multiple (at least 8) containers stored as clean with sticker residue and leftover labels. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Could not correct on site.

   Inspector’s full note +

   Code .05(7)(a)2,3

   Observed multiple (at least 8) containers stored as clean with sticker residue and leftover labels. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Could not correct on site.

   Official report · Item 15C ↗
   No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.