FRIENDSHIP BBQ

8 findings recorded on Oct 8, 2026.

1. Inspector observationItem 2-1B ↗

   Handwashing

   Observed employee pick up wood skewers from floor, toss them in the trash, and then proceed to handle cooked lamb skewers. 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…

   Inspector’s full note

   Inspection item: Inspection item 2-1B

   Code .03(5)(c)

   Observed employee pick up wood skewers from floor, toss them in the trash, and then proceed to handle cooked lamb skewers. 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: Person in Charge (PIC) had employee discard food. PIC had employee wash hands.

   Official report · Item 2-1B ↗

   Correction status not recorded

2. Inspector observationItem 4-2B ↗

   Food-contact surface sanitation

   Dish machine actively being used without sanitizer. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Manual sanitization used.

   Inspector’s full note

   Inspection item: Inspection item 4-2B

   Code .05(6)(n)

   Dish machine actively being used without sanitizer. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Manual sanitization used.

   Official report · Item 4-2B ↗

   Correction status not recorded

3. Inspector observationItem 4-2B ↗

   Food-contact surface sanitation

   Multiple dishes stored as clean observed with food debris inside. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Dishes cleaned and sanitized.

   Inspector’s full note

   Inspection item: Inspection item 4-2B

   Code .05(7)(a)1

   Multiple dishes stored as clean observed with food debris inside. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Dishes cleaned and sanitized.

   Official report · Item 4-2B ↗

   Correction status not recorded

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