Frannys Family Restaurant & Pancake House

Year by year

Inspections

1. Feb 17, 2026 Routine · 4 priority, 2 core
   • Serious Priority

     READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD, DATE-MARKING

     Several ready to eat potentially hazardous foods held in coolers are not date marked including: polish sausage, meatloaf, refried beans, mashed potatoes, tarter sauce.

     Correction: Adjust method or procedures so that all ready-to-eat potentially hazardous foods are date marked with a date not to exceed 7-days.

     Code 3-501.17

   • Serious Priority Corrected on site

     COMMON NAME

     The sanitizer bucket in the kitchen is not labeled with contents.

     Correction: Label working containers. Note: violation was corrected during inspection.

     Code 7-102.11

   • Serious Priority Corrected on site

     MANUAL AND MECHANICAL WAREWASHING EQUIPMENT - SANITIZER NOT BEING USED PER MANUFACTURER

     The chlorine sanitizer for wiping cloth buckets is not being used according to manufacturers’ directions. Concentration is greater than 100 ppm chlorine.

     Correction: Provide training to employees on proper use and concentration of sanitizer. Note: violation was corrected during inspection, sanitizer concentration was adjusted.

     Code [B] 4-501.114

   • Serious Priority

     PACKAGED AND UNPACKAGED FOOD - COVER CONTAINERS AND WRAPPINGS

     Prepared foods held in refrigeration units were observed to be unwrapped or uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods

     Code [D] 3-302.11

   • Not serious Core

     GOOD REPAIR AND CALIBRATION

     The digital food thermometer does not work.

     Correction: Maintain or replace damaged thermometer.

     Code 4-502.11

   • Not serious Core

     INTENSITY

     The light intensity in the kitchen (main cook line & beverage station) and in the public restrooms is dim. Light bulbs in fixtures are burnt out.

     Correction: Provide appropriate lighting intensity in all work and storage areas. Replace burnt out/non functioning fixtures.

     Code 6-303.11

2. Feb 25, 2025 Re-inspection · No items found

   No violations cited.

3. Feb 11, 2025 Routine · 2 priority, 2 priority foundation, 8 core, 2 repeat
   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     A container of whipped butter is held at room temperature.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Store whipped butter in refrigeration unit. Note: violation was corrected during inspection.

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

   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     Foods stored in the prep line cooler are not being maintained at 41°F or colder, foods are held between 50-56°F. Items include: sliced ham, corned beef, roast beef, cut melons, cheese, eggs, etc.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Note: TCS foods held above 41°F were discarded during inspection.

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

   • Serious Priority Corrected on site

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

     The chlorine wiping cloth sanitizer solution at waitstation is not being used according to EPA registered label use instructions. Sanitizer concentration is at 0 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer. Note: Employee adjusted sanitizer to 50 ppm chlorine.

     Code 4-501.114 (A) - (E)

   • Serious Priority

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

     The chlorine wiping cloth sanitizer solution at kitchen cookline is not being used according to EPA registered label use instructions. Sanitizer concentration is 200+ ppm concentration.

     Correction: Provide training to employees on proper use and concentration of sanitizer. Note: Employee adjusted sanitizer concentration to 100 ppm chlorine.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Several ready to eat, TCS foods, stored in refrigeration units longer than 24 hours are not 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 Corrected on site

     FOOD CONTACT SURFACES - SOILED

     The piercing tip of the can opener is soiled.

     Correction: Maintain food contact surfaces in a clean condition. Note: Violtion was corrected, can opener was cleaned. .

     Code 4-601.11 (A)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Interior of ice machine is soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core Corrected on site

     OPEN DRINK CONTAINER

     An employee open drink container is stored on countertop at the main food prep line.

     Correction: Provide an approved beverage container with cover and store away from food, clean equipment and food prep surfaces. Note: Violation was corrected, employee beverage was placed in area away from food preparation areas.

     Code 2-401.11 (B)

   • Not serious Core

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Multiple food items were observed to be unwrapped or uncovered while in storage.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Bowls for dispensing dry bulk ingredients, are stored directly in the food ingredients.

     Correction: Provide scoops with handles if storing directly in food. Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core Repeat Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Scoops used to dispense whipped butter and ice cream are improperly stored in containers of standing water between use.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F. Note: Violation was corrected, scoops were removed from water containers.

     Code 3-304.12

   • 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 prep line counter.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses. Note: violation was corrected during inspection, wiping cloth was placed in santiizer solution.

     Code 3-304.14 (B) (1)

   • Not serious Core Corrected on site

     FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

     Ice in the ice machine is not protected from potential contamination. The access panel has been removed, ice in the bin is exposed to potential contamination.

     Correction: Replace the access panel to the ice machine. Discard ice if contaminated is observed.

     Code 3-307.11

   • Not serious Core Corrected on site

     FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

     Foods (apples and cucumbers) held in the prep line cooler are not protected from potential contamination. Foods are stored directly on the back ventilation panel, surfaces are not clean and sanitized.

     Correction: Store preped foods in a clean food pan while in prep cooler. Note: foods were discarded during inspection.

     Code 3-307.11

   • Not serious Core Corrected on site

     FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

     Sliced cheese is stored on a soiled cloth towel in the prep line cooler.

     Correction: Do not store foods on absorbent surfaces. Note: cheese was discarded during inspection.

     Code 3-307.11

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     The Traulsen prep line cooler is not providing proper ambient air temperatures for storing TCS foods. Cooler is operating at 58°F.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core

     EQUIPMENT AND UTENSILS - PROPER ADJUSTMENT

     The door of the Wards chest freezer is in disrepair and does not provide a tight closure/seal.

     Correction: Repair door. Equipment components shall be kept intact, tight, and properly adjusted.

     Code 4-501.11 (B)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     The interior of the Traulsen prep-cooler is visibly soiled.

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

     Code 4-601.11 (C)

4. Mar 5, 2024 Routine · 1 priority, 2 core
   • Serious Priority

     TCS FOOD - COLD HOLDING

     Whipped butter packets are stored at room temperature.

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

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

   • Not serious Core Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Ice cream scoops are stored in a container of water between uses.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F. Note: violaiton was corrected, scoops were removed from container of standing water.

     Code 3-304.12

   • Not serious Core Corrected on site

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     Clean equipment is stored on a shelving unit lined with cardboard boxes.

     Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material. Note: cardboard was removed from shelving unit during inspection.

     Code 4-101.19