FRIENDSHIP BBQ scored 77; newer inspection records 100

1. 01

   Handwashing

   Item 2-1B ↗

   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 +

   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 ↗
   No correction or repeat marker recorded.
2. 02

   Food-contact surface sanitation

   Item 4-2B ↗

   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 +

   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 ↗
   No correction or repeat marker recorded.
3. 03

   Food-contact surface sanitation

   Item 4-2B ↗

   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 +

   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 ↗
   No correction or repeat marker recorded.
4. 04

   Personal cleanliness

   Item 12B ↗

   Person in charge and employee both handling foods with bracelets on. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C)

   Inspector’s full note +

   Code .03(5)(h)

   Person in charge and employee both handling foods with bracelets on. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C)

   Official report · Item 12B ↗
   No correction or repeat marker recorded.
5. 05

   Wiping cloth use and storage

   Item 12C ↗

   Observed two 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: Person in charge placed towels into sanitizer solution.

   Inspector’s full note +

   Code .04(4)(m)

   Observed two 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: Person in charge placed towels into sanitizer solution.

   Official report · Item 12C ↗
   No correction or repeat marker recorded.
6. 06

   Utensil, equipment and linen storage

   Item 14B ↗

   1,2,4Several clean containers stacked together wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Containers were washed and sanitized again then allowed to air dry.

   Inspector’s full note +

   Code .05(10)(e)

   1,2,4Several clean containers stacked together wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Containers were washed and sanitized again then allowed to air dry.

   Official report · Item 14B ↗
   No correction or repeat marker recorded.
7. 07

   Ventilation and lighting

   Item 17D ↗

   Observed opened water bottles, one stored on prep surface and the other stored above food utensils. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Drinks discarded.

   Inspector’s full note +

   Code .07(4)(b)

   Observed opened water bottles, one stored on prep surface and the other stored above food utensils. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Drinks discarded.

   Official report · Item 17D ↗
   No correction or repeat marker recorded.
8. 08

   Ventilation and lighting

   Item 17D ↗

   Car keys stored on prep surface, cell phone stored above prep table. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. (C) Corrective Actions: Items moved.

   Inspector’s full note +

   Code .07(4)(b)

   Car keys stored on prep surface, cell phone stored above prep table. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. (C) Corrective Actions: Items moved.

   Official report · Item 17D ↗
   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.