Frank From Philly

Year by year

Inspections

1. Aug 28, 2026 Follow-Up Score 92
   • Not serious Priority 3 Corrected on site

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Wet wiping cloths still found stored on the prep tables between use. Note: Store all wet wiping cloths in the chemical sanitizer solution buckets between use at all times. Pic relocated them into sanitizer bucket.

     Code MN Rule 4626.0285B

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     No employees' illness log maintained onsite. Note: Keep log of records of employees' illness onsite. Note: See the template sent with the report again.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Appropriate test strips still not provided onsite for the sanitizer (sink & surface cleaner sanitizer) in use. Note: Provide and use it to accurately measure the sanitizer's concentration.

     Code MN Rule 4626.0715

   • Not serious Priority 2

     Have a food thermometer easily available to measure the internal temperature of foods.

     Food thermometer still missing. Note: Provide and use it to accurately measure internal food temperatures

     Code MN Rule 4626.0705A

   • Not serious Priority 3

     Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

     Wet mop still found sitting in the mop bucket. Note: Hang up to air

     Code MN Rule 4626.1540

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     Current food license still not posted. Note: Post the current license as required.

     Code MCO 188.390

2. Aug 6, 2026 Routine Score 88
   • Not serious Priority 3

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Wet wiping cloths stored on the prep tables between use. Note: Store all wet wiping cloths in the chemical sanitizer solution buckets between use at all times.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     High temperature sanitizing mechanical dishwasher was broken and not working properly. Wash and the rack surface temperatures were below the regulated ranges when tested. Final rinse temperature gauge also showing error. Note: Repair. Use 3- compartment sink until fixed.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3 Corrected on site

     Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

     Single service items such as Pizza boxes and cups in cardboard boxes found stored on the floor in the back kitchen area. Note: Store them of the floor at least 6 inches. Note: PIC relocated them onto the shelf for correction.

     Code MN Rule 4626.0955A

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     No employees' illness log maintained onsite. Note: Keep log to record employees' illness. Note: See the template sent with the report.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Appropriate test strips not provided onsite for the sanitizer (sink & surface cleaner sanitizer) in use. Note: Provide and use it to accurately measure the sanitizer concentration.

     Code MN Rule 4626.0715

   • Not serious Priority 3

     Label all containers of food and food ingredients with their common name.

     Foods in squeeze bottles on the cook line not labelled. Note: Label them with the food common name.

     Code MN Rule 4626.0240

   • Not serious Priority 2

     Have a food thermometer easily available to measure the internal temperature of foods.

     Food thermometer missing. Note: Provide and use it to accurately measure internal food temperatures

     Code MN Rule 4626.0705A

   • Not serious Priority 3

     Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

     Wet mop found sitting on the mop bucket. Note: Hang up to air

     Code MN Rule 4626.1540

   • Not serious Priority 2

     Use approved trapping devices or other means of pest control when pests are found.

     Observed live fruit flies in the back kitchen area. Note: Exterminate them from the facility.

     Code MN Rule 4626.1565C

   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     Time as public health control method for food safety (TPHC) found in use for tomato sauce held at ambient temperature at the pizza station. Note: Provide written procedure onsite to use this method.

     Code MN Rule 4626.0408A

   • Not serious Priority 3 Corrected on site

     Store single-service and single-use articles in the original protective package or other effective means to protect them from contamination.

     Single service items stored atop of the front counter shelf their food contact surfaces upside and unprotected. Note: Store them in such a way to protect from dust contamination. Note: PIC relocated them for correction

     Code MN Rule 4626.0955C

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     Current food license not posted. Note: Post the current license as required.

     Code MCO 188.390

3. Aug 7, 2025 Routine Score 94
   • Not serious Priority 3

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Wet wiping cloths still stored on the prep tables between use. Note: Store all wet wiping cloths in the chemical sanitizer solution buckets between use at all times.

     Code MN Rule 4626.0285B

   • Serious Priority 1 Corrected on site

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     Observed cheese and raw beef and chicken in improperly working drawer on the cook line. Note: Relocated for rapid chilling

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     4 refrigerated drawers under the cook line nor maintaining a temperature of 41 F or less. Note: Repair

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Ceiling tiles were missing above food prep area and in the back kitchen. Note: replace

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

     Single service items such as Pizza boxes found stored on the floor in the back kitchen area. Note: Store them of the floor at least 6 inches.

     Code MN Rule 4626.0955A

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Observed old food residue on the blade of the can opener. Note: Clean

     Code MN Rule 4626.0840A

4. Sep 3, 2024 Follow-Up Score 96
   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     There was no irreversible registering temperature indicator device or T-stick to measure the rack surface temperature in hot water sanitizing mechanical dishwasher. Note: Provide and use it.

     Code MN Rule 4626.0710B

   • Not serious Priority 3

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Wet wiping cloths still stored on the prep tables between use. Note: Store all wet wiping cloths in the chemical sanitizer solution buckets between use at all times.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Label all containers of food and food ingredients with their common name.

     Foods such as Oil, Ranch and Mustard Sauces in squeeze bottles on the cook line still not labelled. Note: Label them with common food names.

     Code MN Rule 4626.0240

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Test strips not provided onsite to accurately measure the sink & surface sanitizer found in use in the facility. Note: Provide and use it as required

     Code MN Rule 4626.0715

5. Aug 15, 2024 Routine Score 86
   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     There was no irreversible registering temperature indicator to measure the rack surface temperature in hot water mechanical dishwasher. Note: Provide and use it.

     Code MN Rule 4626.0710B

   • Serious Priority 1 Corrected on site

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     Individually portioned Ranch and Buffalo Sauces in front condiment U/C unit found at above 41 F. See above for temperatures. Note: Both relocated for rapid chilling.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Wet wiping cloths stored on the prep tables between use. Store all wet wiping cloths in the chemical sanitizer solution buckets between use at all times.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Label all containers of food and food ingredients with their common name.

     Foods such as Oil, Ranch and Mustard Sauces in squeeze bottles on the cook line not labelled. Note: Label them with common food names.

     Code MN Rule 4626.0240

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Test strips not provided onsite to accurately measure the sink & surface sanitizer found in use in the facility. Note: Provide and use it as required.

     Code MN Rule 4626.0715

   • Not serious Priority 3

     Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

     Wet mop sitting in the bucket. Note: Hang up to air dry

     Code MN Rule 4626.1540

   • Not serious Priority 2

     Have a food thermometer easily available to measure the internal temperature of foods.

     No food thermometer provided onsite for use.

     Code MN Rule 4626.0705A

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Observed black mold growth at 3- Compartment sink & wall juncture. Note: Clean up

     Code MN Rule 4626.1520A

   • Serious Priority 1

     For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.

     High temperature dishwasher did not reach a rack/ utensils surface temperature of 160 ° F when tested through use of t-stick. Note: Service it.

     Code MN Rule 4626.0905B

6. Oct 3, 2023 Follow-Up Score 94
   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     Current license not posted. Note: Post current license as required.

     Code MCO 188.390

   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     Irreversible registering temperature indicators not provided to measure rack surface temperature of high temperature sanitizing dishwasher. Note: Provide and use it as required.

     Code MN Rule 4626.0710B

   • Not serious Priority 3

     Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

     The insulator attached to the back of the 2 doors reach-in unit next to the pizza oven not smooth and easily cleanable. Note: Provide smooth and easily cleanable surface.

     Code MN Rule 4626.1335A

   • Serious Priority 1 Corrected on site

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     Ranch in condiment unit and Sliced tomato found at above 41 F. Note: Both relocated for rapid chilling. Note: Unit temperatures were also found fluctuating. Unit temperatures need also to be monitored.

     Code MN Rule 4626.0395A2

7. Sep 19, 2023 Follow-Up Score 84
   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     The current City of Minneapolis license was not posted. Call Business Licensing to obtain at 612-673-2080. Post.

     Code MCO 188.390

   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     For the hot water dish machine, the facility could not locate their irreversible registering temperature indicators to measure utensil surface temperature. Provide temperature indicators.

     Code MN Rule 4626.0710B

   • Not serious Priority 3

     Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

     The walls next to the fridge and hood was unapproved and not smooth and easily cleanable. The wall was lined with insulation. This is not smooth or easily cleanable. Provide approved walls.

     Code MN Rule 4626.1335A

   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     The following items were measured above 41 F: - Ranch 49 F and sour cream 50 F in the condiment cooler. Get unit serviced. -Chicken 46 F, and tomatoes 45 F in lower section of the main prep line pizza unit. Lower and service unit. Food discarded.

     Code MN Rule 4626.0395A2

   • Serious Priority 1

     Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

     Chicken was cooked at 9:00 a.m. and the facility had the chicken cooling on the counter at 1:45 p.m. The chicken was measured at 71 F. Cooling parameters were not met. Food discarded.

     Code MN Rule 4626.0385A

   • Not serious Priority 2

     While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

     Chicken was cooked at 9:00 a.m. and the facility had the chicken cooling on the counter at 1:45 p.m. The chicken was measured at 71 F. Cooling parameters were not met. Food discarded. Food must be cooled using effective methods. Cooling should occur in the walk-in cooler.

     Code MN Rule 4626.0390B

   • Not serious Priority 3

     In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.

     All the staff was observed eating in the kitchen. Discontinue.

     Code MN Rule 4626.0105A

   • Not serious Priority 3

     Food employees must use a closed beverage container within the food preparation or utensil washing areas.

     Open beverages were found throughout the kitchen. Provide covered containers.

     Code MN Rule 4626.0105B

   • Serious Priority 1

     Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in

     Employees were observed eating lunch with their gloves on. When they were done eating, they changed gloves, but did not wash their hands in between.

     Code MN Rule 4626.0075B-J

8. Aug 14, 2023 Routine Score 84
   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     The current City of Minneapolis license was not posted. Post.

     Code MCO 188.390

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     The hood filters had dust and grease build up. Clean.

     Code MN Rule 4626.1530A

   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     The tracks of the prep condiment cooler had food debris build up. Clean.

     Code MN Rule 4626.0840C

   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     For the hot water dish machine, the facility could not locate their irreversible registering temperature indicators to measure utensil surface temperature. Provide temperature indicators.

     Code MN Rule 4626.0710B

   • Serious Priority 1

     Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.

     An employee was observed washing their hands with gloves on. When dirty, gloves to be discarded. Employee then must wash hands then put a new set up gloves on.

     Code MN Rule 4626.0287A

   • Not serious Priority 3

     Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

     The walls next to the fridge and hood was unapproved and not smooth and easily cleanable. The wall was lined with insulation. This is not smooth or easily cleanable. Provide approved walls.

     Code MN Rule 4626.1335A

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     The floors had old food debris. Deep clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process

     The facility was thawing meat products at room temperature. Use one of the above methods to thaw.

     Code MN Rule 4626.0380ABC

   • Not serious Priority 3 Corrected on site

     Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition

     Rubber spatulas were observed cracking and chipping off. The spatulas were discarded.

     Code MN Rule 4626.0450BCDE

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

     Cooked chicken was missing date marking in the walk-in cooler. Date mark.

     Code MN Rule 4626.0400A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     The employees could not located their sanitizer test strips. Provide.

     Code MN Rule 4626.0715

   • Not serious Priority 2

     Have a food thermometer easily available to measure the internal temperature of foods.

     The facility could not locate their food thermometer. Provide.

     Code MN Rule 4626.0705A

   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     The following items were measured above 41 F: - Ranch 55 F and sour cream 50 F in the condiment cooler. Get unit serviced. -Chicken 44 F, tomatoes 47 F and cheese 48 F in the prep line pizza unit. Lower and service unit. Food discarded.

     Code MN Rule 4626.0395A2