Franklin Pizza INC

Year by year

Inspections

1. Jul 27, 2026 Routine Score 100
   • Not serious Priority 3

     Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

     OBSERVED LEFTOVER PIECES OF ORIGINAL GREY PLASTIC LINING AT UPRIGHT HOT HOLDING UNIT. REMOVE ALL MANUFACTURER PLASTIC WRAP ON NEW EQUIPMENT.

     Code MN Rule 4626.0495

   • Not serious Priority 3 Corrected on site

     Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.

     OBSERVED INSECT TRAP ON PREP TABLE BY PIZZA DOUGH. MOVE THIS ELECTRONIC INSECT TRAP TO AN APROVED LOCATION AWAY FROM FOOD AND CLEAN EQUIPMENT. PIC MOVE DEVICE TO AN APPROVED LOCATION (FLOOR).

     Code MN Rule 4626.1385B

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     OBSERVED STYROFOAM PLATES. DO NOT BUY UNAPPROVED TO GO CONTAINERS. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (1,2 & 5) OR CERTIFIED COMPOSTABLE (BPI OR ASTM 6868). DO NOT USE BLACK PLASTICS. SEE HANDOUT ATTACHED.

     Code MCO 204.30A

   • Not serious Priority 3

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

     MOP WAS STORED UPSIDE DOWN AT THE MOP SINK. PROVIDE AND USE EFFECTIVE WALL MOP HANGERS TO HANG THE MOP SO THAT THE MOP CAN DRIP DRY DIRECTLY INTO THE MOP SINK AND NOT ONTO THE HANDLE OF THE MOP. DO NOT STORE MOPS ON THE FLOOR OR INSIDE MOP BUCKET / SINK.

     Code MN Rule 4626.1540

   • Not serious Priority 3

     Provide necessary walls and ceiling to completely enclose toilet rooms and a tight-fitting, self-closing device on the toilet room door.

     DOOR OF THE RESTROOM IS NOT “SELF-CLOSING”. PROVIDE A SELF-CLOSING DOOR FOR THIS RESTROOM.

     Code MN Rule 4626.1390

2. Jul 3, 2025 Routine Score 92
   • Serious Priority 1

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

     OBSERVED FOOD ABOVE 41F DURING COLD HOLDING. FOR EXAMPLE: PIZZA SAUCE AT 72F. SAUCE WAS STORED ON THE COUNTER. LABEL STATED “REFRIGERATE AFTER OPENING”. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. KEEP THIS SAUCE UNDER MECHANICAL REFRIGERATION. YOU COULD ALSO BUY A “SHELF STABLE” SAUCE THAT DOES NOT REQUIERE REFRIGERATION. SAUCE WAS MOVED TO A NEARBY COOLER.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

     TABLE AT FRONT AREA WAS MISSING LAMINATE OR LAMINATE WAS LOOSE. SOME WOOD WAS EXPOSED. REPAIR THIS TABLE SO WOOD IS NOT EXPOSED.

     Code MN Rule 4626.0495

   • Not serious Priority 3

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

     LICENSE WAS NOT POSTED. POST CURRENT LICENSE ON A VISIBLE PLACE.

     Code MCO 188.390

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     STATE REGISTERED CFPM CERTIFICATE WAS NOT POSTED. POST CERTIFICATE IN A VISIBLE PLACE.

     Code MN Rule 4626.0033D

   • Not serious Priority 3

     Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

     OBSERVED ORIGINAL GREY PLASTIC LINING AT NEW UPRIGHT HOT HOLDING UNIT. REMOVE MANUFACTURER PLASTIC WRAP ON NEW EQUIPMENT.

     Code MN Rule 4626.0495

   • Not serious Priority 3 Corrected on site

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

     OBSERVED SANITIZER BUCKET REGISTERING 0PPM OF CHLORINE SANITIZER. RANGE FOR CHLORINE IS 50-200PPM. PIC MADE NEW SOLUTION TO READ 200PPM.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.

     OBSERVED INSECT TRAP ON PREP TABLE BY PIZZA DOUGH. MOVE THIS ELECTRONIC INSECT TRAP TO AN APROVED LOCATION AWAY FROM FOOD AND CLEAN EQUIPMENT.

     Code MN Rule 4626.1385B

   • Not serious Priority 2

     The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or rest

     THE PERSON IN CHARGE DID NOT KNOW ABOUT THE 24 HOURS / SYMPTOM FREE EXCLUSION REQUIREMENT TO RETURN TO WORK FOR EMPLOYEES HAVING BEEN EXCLUDED WITH SYMPTOMS SUCH AS VOMITING AND / OR DIARRHEA, ETC. MAKE SURE EMPLOYEE HEALTH TRAINING TAKE PLACE TO INSTRUCT FOOD WORKERS TO STAY HOME FOR AT LEAST 24 HOURS “SYMPTOM FREE” BEFORE RETURNING TO WORK.

     Code MN Rule 4626.0030BCQ

   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     NO FOOD THERMOMETER AVAILABLE. PROVIDE A “THIN PROBE” THERMOMETER TO BE ABLE TO ASSESS INTERNAL TEMPERATURES OF FOOD.

     Code MN Rule 4626.0705B