Friendly's

Official wording

Cleaning Procedure (P)

Inspector’s notes

No evidence of proper hanwashing. Handsinks without soap and paper towels. Wash Hands properly and frequently.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

(A)-(P) Person-In-Charge-Duties (Pf)

Inspector’s notes

Retrain staff with regard to proper warewashing handwashing and temperature control (hot and cold holding).

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Ice cream scoops stored in stagnant soiled water. Store properly in clean runing water.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Wiping Cloths Use Limitation (C)

Inspector’s notes

Sanitizer buckets empty employee slicing fruits. Provide wiping cloths in sanitizer solution.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s notes

Several cheese sandwiched (bread and american cheese) placed in rack tower and left in ambient temperature (68F). PIC stated they made them 2 hours earlier and keep them all day out for serving. Store properly in temperature control 41 or below. PIC moved the sandwiches to a refrigerating unit.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s notes

Observed clam chowder and shaved steak placed in hot holding unit but no water in the unit and turned of. PIC stated they just reheated them in microwave and placed them there 15 minutes ago (120F). PIC filled unit with water and turned it up to the maximum for immediate re-heating at 165F. Mantain all TCS food at 135F or above.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Temperature Measuring Devices-Functionality (C)

Inspector’s notes

Some units missing interior thermometers. Provide.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Temperature Measuring Devices-Functionality (Pf)

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Cooling Heating and Holding Capacities-Equipment (Pf)

Inspector’s notes

Freezer at the prep area scheduled for repair awaitin arrival of parts. Invoice showed to me.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Food Temperature Measuring Devices (Pf)

Inspector’s notes

No food thermometer on site. Provide.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)

Inspector’s notes

No evidence of proper warewashing. Three bay sink filled with soiled dishes. Several equipment placed for air drying soiled to touch Provide proper warewashing all the time.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

Official wording

Nonfood Contact Surfaces (C)

Inspector’s notes

Interior and exterior of several refrigerating unit soiled. Several storage shelves soiled . Clean all properly.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

System Maintained in Good Repair (C)

Inspector’s notes

Freezer at the prep area scheduled for repair awaitin arrival of parts. Invoice showed to me. Currently unit not in use. Repair.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

Official wording

Handwashing Cleanser Availability (Pf)

Inspector’s notes

Handsinks at prep area and serving line without soap. Provide.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Hand Drying Provision (Pf)

Inspector’s notes

Handsinks at cooking line and prep area without paper towels. Provide.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Cleaning Procedure (P)

Inspector’s notes

No evidence of proper hanwashing. Handsinks without soap and paper towels. Wash Hands properly and frequently.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

(A)-(P) Person-In-Charge-Duties (Pf)

Inspector’s notes

Retrain staff with regard to proper warewashing handwashing and temperature control (hot and cold holding).

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Ice cream scoops stored in stagnant soiled water. Store properly in clean runing water.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Wiping Cloths Use Limitation (C)

Inspector’s notes

Sanitizer buckets empty employee slicing fruits. Provide wiping cloths in sanitizer solution.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s notes

Several cheese sandwiched (bread and american cheese) placed in rack tower and left in ambient temperature (68F). PIC stated they made them 2 hours earlier and keep them all day out for serving. Store properly in temperature control 41 or below. PIC moved the sandwiches to a refrigerating unit.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s notes

Observed clam chowder and shaved steak placed in hot holding unit but no water in the unit and turned of. PIC stated they just reheated them in microwave and placed them there 15 minutes ago (120F). PIC filled unit with water and turned it up to the maximum for immediate re-heating at 165F. Mantain all TCS food at 135F or above.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Temperature Measuring Devices-Functionality (C)

Inspector’s notes

Some units missing interior thermometers. Provide.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Temperature Measuring Devices-Functionality (Pf)

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Cooling Heating and Holding Capacities-Equipment (Pf)

Inspector’s notes

Freezer at the prep area not working properly registering 17F and food inside (chicken tenders and Frech Fries) not mantained solid frozen- thawed. Repair. Discontinue storing frozen foods until repair takes place.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Food Temperature Measuring Devices (Pf)

Inspector’s notes

No food thermometer on site. Provide.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)

Inspector’s notes

No evidence of proper warewashing. Three bay sink filled with soiled dishes. Several equipment placed for air drying soiled to touch Provide proper warewashing all the time.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

Official wording

Nonfood Contact Surfaces (C)

Inspector’s notes

Interior and exterior of several refrigerating unit soiled. Several storage shelves soiled . Clean all properly.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Handwashing Cleanser Availability (Pf)

Inspector’s notes

Handsinks at prep area and serving line without soap. Provide.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Hand Drying Provision (Pf)

Inspector’s notes

Handsinks at cooking line and prep area without paper towels. Provide.

In plain English

An issue that does not fit the common categories. Check the official wording for details.