Friendship Bbq Allston

There is no prep sink to wash produce Per PIC produce is being washed in the three bay sink. Provide a food prep sink to protect produce during preparation.PIC to Provide a written proposal or assessment from a license plumber regarding the installation of prep sink

2 doors reach in and walk- in unit/properly store all raw foods below ready to eat foods based on cooking temperature requirement.

Interior of the kitchen handsinks observed soiled. Clean to remove

Kitchen handwashing sink observed without soap/Provide hand soap and mantain all the time . PIC to monitor handwashing

Kitchen floor observed in need of cleaning due to visible loose debris. Clean to remove

Observed leak from the plumbing pipe below the first compartment of the three-comportment sink. Repair

Interior of low temp dishwasher interior and exterior of microwave exterior of multiple bulk bins interior of reach in and 2 door unit observed visible soiled. Clean & sanitize to remove

Several cutting boards observed stained. Clean to remove

Sponges observed at warewashing 3 compartment sinks. Discontinue using sponge to wash food contact surfaces to prevent contamination

No procedure or supplies for vomit/ diarrhea clean up kit./ Provide complete vomit clean up kit

Consumer advisory disclosure and reminder is missing on the menu /Provide consumer advisory and (*) asterisk all necessary items.

Multiple containers of prep foods observed without date marking. Provide made/discard date to all food prepped before storing in the refrigerator

There is no prep sink to wash produce Per PIC produce is being washed in the three bay sink. Provide a food prep sink to protect produce during preparation.PIC to Provide a written proposal or assessment from a license plumber regarding the installation of prep sink

Boxes of food and bucket with chicken inside of the walk-in cooler observed being stored on the ground. Discontinue and store all foods elevated a minimum of 6 inches off the ground Multiples bucket with sauce in the kitchen observed being stored on the ground.Discontinue and store all foods elevated a minimum of 6 inches off the ground

Portioned cups observed stored inside foods and used as food dispensing utensils (flour rice). Discontinue and use utensils with handles to prevent contaminations by hands

Multiple food storage containers observed without labels. Provide labels when removed from original containers

Oyster tags not dated for date of last sold ensure dates on all tags

Oil in the fryolator observed heavily discolored. Change more often

Violations noted on the inspection report. PIC to train staff on violations noted on the inspection report Person in charge must be properly trained to monitor hand washing understand proper procedures for manual ware washing of equipment ensure proper cleaning methods and frequency for clean in place of food and non food contact surfaces and review responsibilities for company illness procedures. Certified Manager must retrain all staff.

Person in charge demonstrated lack of knowledge regarding cooking temperature for food safety. Ensure all food employees are properly trained on minimum cooking temperature requirments

Employees observed prepping food in the kitchen without proper hair restraint. Provide proper hair restraint.

Employees observed prepping food in the kitchen without proper hair restraint. Provide proper hair restraint.

Interior of the kitchen handsinks observed soiled. Clean to remove

Kitchen handwashing sink observed without soap/Provide hand soap and mantain all the time . PIC to monitor handwashing

Kitchen floor observed in need of cleaning due to visible loose debris. Clean to remove

Observed leak from the plumbing pipe below the first compartment of the three-comportment sink. Repair

Interior of low temp dishwasher interior and exterior of microwave exterior of multiple bulk bins interior of reach in and 2 door unit observed visible soiled. Clean & sanitize to remove

Several cutting boards observed stained. Clean to remove

Sponges observed at warewashing 3 compartment sinks. Discontinue using sponge to wash food contact surfaces to prevent contamination

Consumer advisory disclosure and reminder is missing on the menu /Provide consumer advisory and (*) asterisk all necessary items.

Multiple containers of prep foods observed without date marking. Provide made/discard date to all food prepped before storing in the refrigerator

There is no prep sink to wash produce Per PIC produce is being washed in the three bay sink. Provide a food prep sink to protect produce during preparation.PIC to Provide a written proposal or assessment from a license plumber regarding the installation of prep sink

Boxes of food and bucket with chicken inside of the walk-in cooler observed being stored on the ground. Discontinue and store all foods elevated a minimum of 6 inches off the ground Multiples bucket with sauce in the kitchen observed being stored on the ground.Discontinue and store all foods elevated a minimum of 6 inches off the ground

Portioned cups observed stored inside foods and used as food dispensing utensils (flour rice). Discontinue and use utensils with handles to prevent contaminations by hands

Multiple food storage containers observed without labels. Provide labels when removed from original containers

2 doors reach in and walk- in unit/properly store all raw foods below ready to eat foods based on cooking temperature requirement.

Oyster tags not dated for date of last sold ensure dates on all tags

Oil in the fryolator observed heavily discolored. Change more often

Violations noted on the inspection report. PIC to train staff on violations noted on the inspection report Person in charge must be properly trained to monitor hand washing understand proper procedures for manual ware washing of equipment ensure proper cleaning methods and frequency for clean in place of food and non food contact surfaces and review responsibilities for company illness procedures. Certified Manager must retrain all staff.

Person in charge demonstrated lack of knowledge regarding cooking temperature for food safety. Ensure all food employees are properly trained on minimum cooking temperature requirments

No procedure or supplies for vomit/ diarrhea clean up kit./ Provide complete vomit clean up kit