188 28 Street SE · FRANKLIN
November 20, 2025
Pass**CORRECTED**, 1. There was no prepared bleach sanitizer in the kitchen. Bucket was in the front area and brought back to the kitchen by the Operator., , 2. There was no bleach sanitizer solution in the basement prep area. 100ppm bleach sanitizer made during the inspection.
1. There were no thermometers inside the coolers., , COMPLETE THE FOLLOWING:, 1. Please purchase thermometers to put inside all the coolers and freezers. Check temperatures daily. It is recommended to record the temperatures in a log sheet.
**CORRECTED**, 1. A flat of eggs was stored on the top shelf above containers of food. Eggs placed on plastic tray to prevent contaminating foods below., , 2. Observed an opened can of evaporated milk stored in the walk-in cooler. Can removed during inspection and the Operator was informed to not store foods in open cans, as it may start to rust and contaminate food.
1. No waterproof probe thermometer available for checking the high temperature dishwasher. , , COMPLETE THE FOLLOWING:, 1. Purchase a waterproof probe thermometer with maximum temperature function to test the dishwasher and ensure it is reaching a minimum 71*C at the dish level for adequate sanitizing of dishes.
1. Basement:, The standup cooler with glass doors has a buildup of ice on the condenser and food is stored below. , , COMPLETE THE FOLLOWING:, 1. Remove ice to protect food from contamination and ensure the equipment is in good working condition.
**CORRECTED**, 1. Several spatulas were not in good condition and were missing pieces. Spatulas removed by the Operator., , 2. Short ribs were being cooked in a pan that had a buildup of burnt debris. The Operator changed the pan.
1. There was a significant accumulation of black debris on the ceiling tiles in front of the hood vent., , 2. There was burnt debris on the hood vent filters above the grill and an accumulation of grease on the underside of the hood vent. , , 3. There was a buildup of food and debris along the wall in hard-to-reach areas behind the cooking equipment., , COMPLETE THE FOLLOWING:, 1. Clean the areas noted above thoroughly and more frequently. Ensure hard to reach areas are cleaned more.