Friendship House Family Restaurant

Year by year

Inspections

1. Jan 27, 2026 Routine · 4 priority, 4 priority foundation, 5 core, 2 repeat
   • Serious Priority Repeat Corrected on site

     WHEN TO WASH

     Dishwasher observed not washing hands while moving between handling dirty dishes and clean dishes.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority Repeat Corrected on site

     TCS FOOD - HOT HOLDING

     Spaghetti Sauce is hot held at 128°F

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Sliced Tomatos in True Prep Cooler is cold held at 45°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Can opener used with time/temperature controlled for safety food is not cleaned every 4 hours.

     Correction: Clean food contact surfaces used with time/temperature controlled for safety food a minimum of every 4 hours.

     Code 4-602.11 (C)

   • Not serious Priority Foundation

     PACKAGE INTEGRITY

     Large can of kidney beans with significant denting around the seam observed on can rack

     Correction: Discard/return to vendor any damaged cans with food that is potentially contaminated or adulterated.

     Code 3-202.15

   • Not serious Priority Foundation Corrected on site

     THAWING

     Chili and soup is being improperly thawed on the counter.

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (A) - (D)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Numerous food items throughout the establishment are missing date markings.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     CONSUMER ADVISORY - REMINDER STATEMENT

     Consumer advisory is missing the reminder statement asterisking.

     Correction: Provide reminder statement asterisking on menus.

     Code 3-603.11 (C)

   • Not serious Core

     VARIANCE PROCEDURES

     Retail food establishment has no approved variance for ROP Steaks

     Correction: Submit a variance request following the procedures outlined under 1-105.12.

     Code 1-105.12

   • Not serious Core

     HACCP PLAN - NOT IN PLACE

     Food Establishment does not have a required HACCP Plan for ROP/Vacuum Packaged Steaks.

     Correction: Submit HACCP Plan and variance if required to the Department for approval. Discontinue process until approved by the Department.

     Code 1-106.11

   • Not serious Core Corrected on site

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Open bucket of pancake mix is stored on the floor in the walk-in cooler.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of ice machine, fan vent in walk-in cooler, microwave, shelves, and handles on equipment are soiled with dust, food debris and grease.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     UTENSILS, EQUIPMENT AND SINGLE USE ARTICLES, LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION

     Lids and utensils are stored in bins with accumulations of dust and food debris.

     Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.

     Code 4-903.11 (A)

2. Feb 27, 2025 Follow Up · 1 priority foundation, 1 repeat
   • Not serious Priority Foundation Repeat

     TOXIC SUBSTANCES - WORKING CONTAINERS

     Spray bottle containing bleach solution is not labeled with common name of product.

     Correction: Label working containers with the common name of the material used.

     Code 7-102.11

3. Feb 4, 2025 Routine · 3 priority, 1 priority foundation, 2 core, 2 repeat
   • Serious Priority Repeat Corrected on site

     WHEN TO WASH

     Employee observed not washing hands after cracking / preparing raw eggs and removing RTE bread from toaster.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Meat Sauce (121) and Sausage (81) under heat lamp are improperly hot held below 135.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Serious Priority

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The QAC sanitizer dispensed by the 4 compartment sink is not being used according to EPA registered label use instructions and is at greater than 500 PPM. Operator has an order in with chemical company and is awaiting new mixers/dispensers.

     Correction: Repair. replace or adjust warewashing equipment to provide proper sanitizer concentration. Dilute and ensure QAC is between 150 and 400ppm before use. Send photo of replaced dispensers and verification of proper concentrations to inspector upon replacement.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     TOXIC SUBSTANCES - WORKING CONTAINERS

     Spray bottle containing bleach solution is not labeled with common name of product.

     Correction: Label working containers with the common name of the material used.

     Code 7-102.11

   • Not serious Core Repeat Corrected on site

     OPEN DRINK CONTAINER

     Drinking cup without cover was observed in food preparation area next to meat sauce.

     Correction: Provide approved beverage container with cover in food preparation area.

     Code 2-401.11 (B)

   • Not serious Core Corrected on site

     PROPER COOLING METHODS - IN EQUIPMENT

     Taco Meat in Walk-in Cooler is not in a container that facilitates heat transfer and is tightly wrapped and covered.

     Correction: Provide containers that facilitate heat transfer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape.

     Code 3-501.15 (B)

4. Feb 22, 2024 Routine · 2 priority, 9 priority foundation, 5 core
   • Serious Priority

     WHEN TO WASH

     Employee observed not washing hands after handling raw eggs and then handling RTE items.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Ready-to-eat foods in the prep cooler on the grill line stored under raw burger.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination. Corrected during inspection.

     Code 3-302.11 (A) (1)

   • Not serious Priority Foundation Corrected on site

     DEMONSTRATION OF KNOWLEDGE - EMPLOYEE HEALTH - RESPONSIBILITY OF THE PIC

     Person in charge is unable to demonstrate knowledge regarding the responsibility of the person in charge when food employees are diagnosed or have symptoms of foodborne illness.

     Correction: Obtain training on responsibility of the person in charge when employees are diagnosed or have symptoms of foodborne illness. Provided information regarding employee health to operator.

     Code 2-102.11 (C) (2)

   • Not serious Priority Foundation

     PERSON IN CHARGE - FOOD SAFETY TRAINING

     The Person in Charge (PIC) has not provided food safety training to employees on food related activities.

     Correction: The person in charge shall provide food safety training to employees as it relates to their job duties.

     Code 2-103.11 (N)

   • Not serious Priority Foundation Corrected on site

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination. Provided educational material to operator.

     Code 2-501.11

   • Not serious Priority Foundation Corrected on site

     THAWING - REDUCED OXYGEN PACKAGED FISH

     Salmon is being improperly thawed by leaving in vacuum sealed packaging..

     Correction: Adjust procedures or methods to properly thaw foods. Threw affected salmon away.

     Code 3-501.13 (E)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Food items that require date marking are not properly date marked.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     CONSUMER ADVISORY - DISCLOSURE STATEMENT

     Consumer advisory is has over disclosure on items on menu. Ribeye steaks need a placard for their specials menu.

     Correction: Properly identifiy those food items that require a consumer advisory.

     Code 3-603.11 (B)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Meat slicer and can opener are visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation

     HOT AND COLD WATER - CAPACITY - QUANTITY AND AVAILABILITY

     Hot water not available at rear area prep sink.

     Correction: Provide an adequate water source or system that will meet the peak demands of this facility and also ensure that hot water generation will meet peak water demands as well.

     Code 5-103.11

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Rear handwashing sink in the food prep area not operational. Front area waitress handwash sinks obstructed..

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Core Corrected on site

     PERSONAL CLEANLINESS - JEWELRY

     Employees on cooking line noted wearing watches and bands on arm while working with food.

     Correction: Except for a plain ring such as a wedding band, prohibit food employees wearing jewelry on the hands or wrists while working with food.

     Code 2-303.11

   • Not serious Core Corrected on site

     OPEN DRINK CONTAINER

     Drinking cup without cover was observed in rear food preparation area.

     Correction: Provide approved beverage container with cover in food preparation area.

     Code 2-401.11 (B)

   • Not serious Core Corrected on site

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored on food prep line on the counters.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Multiple food items stored on the floor in the walk in cooler, walk in freezer, and onions in rear entry area.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

     Egg cartons and cardboard used on food prep and storage areas.

     Correction: Remove egg cartons and cardboard.

     Code 3-307.11