Frankie's Pizza

Year by year

Inspections

1. Mar 19, 2026 Routine · No items found

   No violations cited.

2. Mar 12, 2025 Routine · 1 priority, 2 priority foundation, 1 core, 1 repeat
   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     Lettuce and shredded cheese on ice is cold held at 50-51°F. More ice added to bin to properly cold hold items.

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

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

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - ILLNESS REPORTING RESPONSIBILITES

     Person in charge is unable to demonstrate knowledge regarding foodborne illness reporting requirements by employees.

     Correction: Obtain training on foodborne illness signs and symptoms and provide training to employees regarding their responsibility in reporting foodborne illness signs and symptoms to the person in charge.

     Code 2-102.11 (C) (17)

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Handwashing sink or automatic handwashing facility observed to be not in working order during inspection and is unavailable for proper handwashing.

     Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing.

     Code 5-205.11 (B)

   • Not serious Core

     DRYING MOPS

     Mops stored not hanging to dry.

     Correction: Store mops to allow them to air dry without soiling walls, equipment and supplies.

     Code 6-501.16

3. Mar 27, 2024 Routine · 2 priority, 1 priority foundation, 1 core, 1 repeat
   • Serious Priority

     WHEN TO WASH

     Employee observed not washing hands after handling raw product with gloves on and then changing gloves.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated. When changing gloves after handling raw product a hand washing step is required.

     Code 2-301.14

   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     Tomatos in the make table cold held above 41F. Walk in cold holding above 41F.

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

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

   • Not serious Priority Foundation

     TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

     No time as a public health control plan is available for review or processes were observed that indicate a food was not properly prepared before using time as a public health control. Countertop salad bar is out during lunch and dinner service. The lettuce, tomatoes, cheese and dressings are not monitored for temperature or time and are reused until gone (more than 1 service).

     Correction: Food item out of temperature control or improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority.

     Code 3-501.19 (A)

   • Not serious Core

     THERMOMETERS - FUNCTIONALITY - WARMEST PART OF UNIT

     No thermometer located in the top of the make table. Thermometers not found in all cold holding units.

     Correction: Reposition thermometer so that it is located in the warmest part of the refrigeration unit.

     Code 4-204.112 (A)

4. Jun 1, 2023 Routine · 2 priority, 2 priority foundation, 2 core, 2 repeat
   • Serious Priority Repeat

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Raw meat in the Norlake cooler is stored over ready to eat packaged food.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     All items in norlake cooler are not cold held below 41F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Maintinence unit or replace.

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

   • Not serious Priority Foundation

     FOOD TEMPERATURE MEASURING DEVICES - PROVIDED

     No thermometer is present for monitoring temperature of cold holding units.

     Correction: Provide a thermometer that is easily accessible and capable of taking temperatures in food.

     Code 4-302.12 (A)

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     Use chemical test kit on red bucket and on dishwasher to ensure proper concentration. Red bucket was 3X more concentrated then it should be and the dishwasher tested low. Both should be100 to 150ppm.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration. Train all appolicable employees toregularly use test kit and enforce complience with this on the day to day management level.

     Code 4-501.116

   • Not serious Core

     FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS

     Food−contact surfaces of counters, dough mixer, and can opener.

     Correction: Clean and remove all encrusted grease deposits and encrusted soil accumulations from food contact surfaces of equipment.

     Code 4-601.11 (B)

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     Vents, drawers, walls and various other surfaces are visibly soiled with grease and debris.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean. Deap clean facility.

     Code 6-501.12