RecordWell Data

Little Cancun Restaurant

7273-A S 27TH ST, Franklin, WI 53132 · Milwaukee County

70cited violations
12serious tier
4inspections

Establishment

Type
Pool / recreational water (Retail Food - Serving Meals)
Inspected by
City of Franklin Health Department
License / ID
SYOG-7QS3C3
Status
Permitted
Phone
(262) 761-6200
Official record
City of Franklin Health Department inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
20251111
20241203
20232398

Inspections

  1. Oct 13, 2025 Routine · 1 priority, 1 priority foundation, 9 core, 3 repeat
    • Serious Priority Repeat Corrected on site

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

      The bleach sanitizer is not being used according to EPA registered label use instructions and is over 200 PPM.

      Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Sanitizer concentration was adjusted during the inspection.

      Code 4-501.114 (A) - (E)

    • Not serious Priority Foundation

      CONSUMER ADVISORY - PROVIDED

      Consumer advisory on menu is missing the disclosure on eggs that are served undercooked.

      Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.

      Code 3-603.11 (A)

    • Not serious Core Repeat

      CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

      There is no approved or current certified food manager for this establishment.

      Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

      Code 12-201.11 (A) (1)

    • Not serious Core Corrected on site

      LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

      Different foods such as horchata powder, flour, sugar, etc. are stored in unlabeled container.

      Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient. Foods were labled during the inspection.

      Code 3-302.12

    • Not serious Core Corrected on site

      SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS

      Taco shells are stored in a cardboard box that had been used to transport and store tomatoes (box was lined with foil).

      Correction: Discard single-use and single service articles after initial use. Taco shells were moved to a different container during the inspection.

      Code 4-502.13 (A)

    • Not serious Core Corrected on site

      UTENSILS, EQUIPMENT AND SINGLE USE ARTICLES, LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION

      Boxes of single-use cups and to-go boxes for food are improperly stored on floor in basement.

      Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor. Items were moved during the inspection.

      Code 4-903.11 (A)

    • Not serious Core

      PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

      The plumbing system on the prewash sink is not maintained in good repair, as both the faucet and drain are leaking.

      Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.

      Code 5-205.15 (B)

    • Not serious Core

      WALL AND CEILING COVERINGS AND COATINGS

      Wall at prewash compartment is starting to be in disrepair and is no longer nonabsorbent, smooth, and cleanable.

      Correction: Provide wall and ceiling coverings that are smooth, easily cleanable and nonabsorbent.

      Code 6-201.16

    • Not serious Core Corrected on site

      INSECT CONTROL DEVICES, DESIGN AND INSTALLATION - IMPROPERLY LOCATED

      The fly strip insect control devices in the basement are stored above food.

      Correction: Remove or relocate this device so that it is not over any food prep area. Devices were moved during the inspection.

      Code 6-202.13 (B) (1)

    • Not serious Core Corrected on site

      USING DRESSING ROOMS AND LOCKERS

      Employee clothing is being stored in touching dry storage food items in the basement.

      Correction: Provide lockers for employees and instruct employees to use lockers for storage of their personal clothing and possessions. Employee clothing was moved to a different location during the inspection.

      Code 6-501.110

    • Not serious Core Repeat

      TOILET FACILITIES - CLOSING TOILET ROOM DOORS

      Toilet room doors are not kept closed.

      Correction: Keep toilet room doors closed except during cleaning and maintenance operations. Install a spring or door closer for bathroom doors to remain closed.

      Code 6-501.19

  2. Sep 23, 2024 Routine · 3 priority, 6 priority foundation, 10 core, 11 repeat
    • Serious Priority Corrected on site

      COOLING - 6-HOUR COOLING PARAMETER

      Cooked rice made the day before is at 64 degrees F and has not been properly cooled down to under 41 degrees F within 6 hours.

      Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period. Rice was discarded.

      Code 3-501.14 (A)

    • Serious Priority Repeat Corrected on site

      TCS FOOD - COLD HOLDING

      Containers of cooked rice are sitting out on a prep table at 71.6°F.

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Food was discarded during the inspection.

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

    • Serious Priority Repeat

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

      The sanitzer bucket with bleach water is registering at above 200 PPM.

      Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Sanitizer bucket was properly adjusted to be correct concentration during the inspection.

      Code 4-501.114 (A) - (E)

    • Not serious Priority Foundation Repeat

      DEMONSTRATION OF KNOWLEDGE - COLD HOLDING, COOLING. REHEATING, AND HOT HOLDING

      The Person in Charge (PIC) is unable to demonstrate knowledge of proper temperatures and methods regarding cooling.

      Correction: The person in charge shall obtain training or training materials in the areas of proper temperature control so they are able to demonstrate knowledge and train employees.

      Code 2-102.11 (C) (7)

    • Not serious Priority Foundation Repeat Corrected on site

      PROPER COOLING METHODS - CRITERIA

      Improper cooling methods are observed for rice made the day before, as rice is in large, covered pans that are stacked on top of each other in upright refrigerator.

      Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.Food discarded during inspection.

      Code 3-501.15 (A)

    • Not serious Priority Foundation

      CONSUMER ADVISORY - DISCLOSURE STATEMENT

      Consumer advisory is missing the disclosure statement for eggs that can be ordered or served undercooked.

      Correction: Properly identifiy those food items that require a consumer advisory.

      Code 3-603.11 (B)

    • Not serious Priority Foundation

      ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

      Current number of refrigerators and a lack of a walk-in cooler is not sufficient in capacity to hold foods under 41 degrees F and to properly cool foods down.

      Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment. Provide an approved walk-in cooler to properly cool foods down and keep foods under 41 degrees F.

      Code 4-301.11

    • Not serious Priority Foundation Repeat Corrected on site

      USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

      Handwashing sink is unavailable for proper handwashing beacuse a cutting board and a whisk are stored inside and around it.

      Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing. Items were moved during the inspection.

      Code 5-205.11 (A) and (C)

    • Not serious Priority Foundation Repeat

      TOXIC SUBSTANCES - WORKING CONTAINERS

      Working containers of cleaning products and sanitizers are not labeled with common name of product.

      Correction: Label working containers with the common name of the material used.

      Code 7-102.11

    • Not serious Core

      CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

      There is no approved or current certified food manager for this establishment.

      Correction: Provide an approved certified food protection manager in the food establishment within [time period].

      Code 12-201.11 (A) (1)

    • Not serious Core Corrected on site

      OPEN DRINK CONTAINER

      An employee's open drink is seen in the refrigerator above salsas .

      Correction: Provide approved beverage container with cover in food preparation area. Drink was discarded.

      Code 2-401.11 (B)

    • Not serious Core Repeat

      IN-USE UTENSILS, BETWEEN USE STORAGE

      Ice scoop in basement is stored in a container that is not being cleaned on a routine basis.

      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.

      Code 3-304.12

    • Not serious Core Repeat

      IN-USE UTENSILS, BETWEEN USE STORAGE

      A bowl is being used to scoop rice.

      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. Scoop was provided during the inspection.

      Code 3-304.12

    • Not serious Core Repeat Corrected on site

      WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

      Wiping cloth used for wiping surfaces stored on cutting boards and table tops without a sanitizer residue.

      Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses. Cloths were moved to buckets of sanitizer during the inspection.

      Code 3-304.14 (B) (1)

    • Not serious Core Corrected on site

      FOOD CONTAMINATION PREVENTED FROM PREMISE - NOT EXPOSED TO SPLASH AND DUST

      In the bar, washed lemons and limes are stored under the papertowel dispenser, where they are exposed to splash from employees washing/drying their hands.

      Correction: Store food in areas not exposed to splash, dust, or other contamination. Fruit was moved during the inspection.

      Code 3-305.11 (A) (2)

    • Not serious Core

      HANDWASHING SIGNAGE

      No handwashing signage provided at bar handwashing sink.

      Correction: Provide handwashing signage at all handwashing sinks used by food employees.

      Code 6-301.14

    • Not serious Core

      INTENSITY - LIGHTING

      The light intensity in the upright refrigerator in the basement is too dim.

      Correction: Provide the correct lighting intensity in all work and storage areas.

      Code 6-303.11

    • Not serious Core Repeat

      REMOVING DEAD OR TRAPPED BIRDS, INSECTS, RODENTS AND OTHER PESTS

      The hanging fly strip in the basement has many dead flies on it.

      Correction: Remove all dead pests frequently enough to prevent decomposition or attraction of other pests.

      Code 6-501.112

    • Not serious Core Repeat

      CLEANING, FREQUENCY AND RESTRICTIONS

      The hanging chain for pots and pans has much dust and grease accumulation.

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

      Code 6-501.12

    • Not serious Core Repeat

      TOILET FACILITIES - CLOSING TOILET ROOM DOORS

      Toilet room doors are not kept closed.

      Correction: Keep toilet room doors closed except during cleaning and maintenance operations.

      Code 6-501.19

  3. May 24, 2023 Follow Up · 1 priority, 4 priority foundation, 7 core, 12 repeat
    • Serious Priority Repeat

      WHEN TO WASH

      Employees observed not washing hands after changing tasks, such as after touching dirty dishes and handling clean dishes from the dishwasher or after touching face.

      Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

      Code 2-301.14

    • Not serious Priority Foundation Repeat

      DEMONSTRATION OF KNOWLEDGE - COLD HOLDING, COOLING. REHEATING, AND HOT HOLDING

      The Person in Charge (PIC) is unable to demonstrate knowledge of proper temperatures regarding refrigeration storage, hot holding, reheating and cooling.

      Correction: The person in charge shall obtain training or training materials in the areas of proper temperature control so they are able to demonstrate knowledge and train employees.

      Code 2-102.11 (C) (7)

    • Not serious Priority Foundation Repeat

      PROPER COOLING METHODS - CRITERIA

      Improper cooling methods are observed for rice, beans, and cooked chicken, as foods are left out at room temperature and have temperatures in the danger zone.

      Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Hot foods can only be left out at room temp until they reach 135 degreees F. Then all potentially hazardous foods must be put in a refrigerator. Monitor temperatures to ensure all foods cooled down to below 41 degrees within the 6 hour limit.

      Code 3-501.15 (A)

    • Not serious Priority Foundation Repeat

      CONSUMER ADVISORY - PROVIDED

      No consumer advisory provided or the consumer advisory on menu is missing for huevos rancheros, which employee states the egg is cooked per customer liking.

      Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.

      Code 3-603.11 (A)

    • Not serious Priority Foundation Repeat

      FOOD CONTACT SURFACES - SOILED

      Ice machine is visibly soiled.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Core Repeat

      EQUIPMENT AND UTENSILS - GOOD REPAIR

      Cutting boards are heavily worn and are no longer cleanable.

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

      Code 4-501.11 (A)

    • Not serious Core Repeat

      FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS

      Prep tables have encrusted soil accumulations.

      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 Repeat

      NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

      Refrigerators throughout kitchen are not cleaned on a frequent basis and have food debris accumulation.

      Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

      Code 4-602.13

    • Not serious Core Repeat

      FLOORS, WALLS AND CEILINGS - CLEANABILITY

      The walls near the dish machine and cookline are in disrepair and are not smooth and cleanable.

      Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

      Code 6-201.11

    • Not serious Core Repeat

      CONTROLLING PESTS - INSPECTING PREMISE

      Fly infestation is observed in the basement near chest freezers, refrigerators and ice machine..

      Correction: Routinely inspect facilities for insects and rodents. Clean and maintain food establishment. Provide effective and approved pest control measures to elimnate harborage and pests.

      Code 6-501.111 (B)

    • Not serious Core Repeat

      CLEANING, FREQUENCY AND RESTRICTIONS

      The kitchen walls and floor have much food accumulation. Additionally, there is a chain for holding pots and pans that has much grease and dust accumulation.

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

      Code 6-501.12

    • Not serious Core Repeat

      TOILET FACILITIES - CLOSING TOILET ROOM DOORS

      Both restrooms do not have self-closing doors.

      Correction: Keep toilet room doors closed except during cleaning and maintenance operations.Install springs on doors so that they are self-closing.

      Code 6-501.19

  4. May 17, 2023 Routine · 7 priority, 7 priority foundation, 13 core, 8 repeat
    • Serious Priority

      WHEN TO WASH

      Employees observed not washing hands after changing tasks, such as after touching dirty dishes and handling clean dishes from the dishwasher or after touching face.

      Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

      Code 2-301.14

    • Serious Priority Corrected on site

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      Raw fajita beef is stored above cooked ground beef.

      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. Raw meat was moved to below cooked meats.

      Code 3-302.11 (A) (1)

    • Serious Priority Corrected on site

      GLOVES, USE LIMITATION - SINGLE-USE GLOVES

      Employees are observed wiping off gloved hands on a cloth towel while cooking.

      Correction: Single-use gloves shall be discarded between tasks such as working with ready-to-eat foods or raw animal foods, when they become damaged or soiled or when interruptions occur in the operation. Discard potentially contaminated food items. Discontinue using cloth towels to wipe off hands.

      Code 3-304.15 (A)

    • Serious Priority Repeat Corrected on site

      REHEATING FOR HOT HOLDING

      Ground beef was improperly reheated for hot holding, as it was reheated to 149 degrees F. .

      Correction: Reheated food for steam table must be cooked to at least 165 degrees F. Adjust procedures and methods to properly reheat food. Unsafe food shall be discarded. Ground beef reheated to 168 degrees F during inspection.

      Code 3-403.11

    • Serious Priority Repeat

      TCS FOOD - COLD HOLDING

      A large container of raw beef is sitting under a prep table and is at 65°F, containers of cooked rice are sitting out on prep table at 70-75 degrees F, and sour cream in the prep cooler is at 51 degrees F. Large amounts of food are sitting out at room temp and are not being prepared.

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. If foods are not being immediately prepped, leave them in the refrigerator until employees are ready to prepare them.

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

    • Serious Priority Corrected on site

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

      No sanitizer is detected in sanitizer bucket.

      Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Use test strips to ensure correct concentration.

      Code 4-501.114 (A) - (E)

    • Serious Priority Corrected on site

      TOXIC SUBSTANCES - STORAGE

      Medications such as Theraflu, pepto, and other cold/flu products are stored above food prep table where lettuce and other foods are being prepared.

      Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.

      Code 7-201.11 (B)

    • Not serious Priority Foundation

      DEMONSTRATION OF KNOWLEDGE - COLD HOLDING, COOLING. REHEATING, AND HOT HOLDING

      The Person in Charge (PIC) is unable to demonstrate knowledge of proper temperatures regarding refrigeration storage, hot holding, reheating and cooling.

      Correction: The person in charge shall obtain training or training materials in the areas of proper temperature control so they are able to demonstrate knowledge and train employees.

      Code 2-102.11 (C) (7)

    • Not serious Priority Foundation

      PROPER COOLING METHODS - CRITERIA

      Improper cooling methods are observed for rice, beans, and cooked chicken, as foods are left out at room temperature and have temperatures in the danger zone.

      Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Hot foods can only be left out at room temp until they reach 135 degreees F. Then all potentially hazardous foods must be put in a refrigerator. Monitor temperatures to ensure all foods cooled down to below 41 degrees within the 6 hour limit.

      Code 3-501.15 (A)

    • Not serious Priority Foundation

      CONSUMER ADVISORY - PROVIDED

      No consumer advisory provided or the consumer advisory on menu is missing for huevos rancheros, which employee states the egg is cooked per customer liking.

      Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.

      Code 3-603.11 (A)

    • Not serious Priority Foundation

      FOOD CONTACT SURFACES - SOILED

      Ice machine is visibly soiled.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Priority Foundation

      WATER AVAILABLE - UNDER PRESSURE

      Water at the bar hand sink is turned off.

      Correction: Provide water under pressure to all fixtures, equipment, and nonfood equipment in the facility.

      Code 5-103.12

    • Not serious Priority Foundation Repeat Corrected on site

      USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

      Hand washing sink in kitchen is blocked by a cutting board and knife.

      Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing. Items were removed from hand sink during inspection.

      Code 5-205.11 (A) and (C)

    • Not serious Priority Foundation

      TOXIC SUBSTANCES - WORKING CONTAINERS

      Spray bottles do not have labels on them.

      Correction: Label working containers with the common name of the material used.

      Code 7-102.11

    • Not serious Core

      CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

      There is no approved or current food protection manager’s certificate posted in the food establishment.

      Correction: Post current food protection manager certification in conspicuous view within the food establishment.

      Code 12-201.11 (B)

    • Not serious Core Repeat Corrected on site

      IN-USE UTENSILS, BETWEEN USE STORAGE

      Scoop for cooked rice has handle in the rice and a bowl is being used for a scoop in the bag of uncooked rice.

      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°. Discontinue using a bowl as a scoop. Scoops now stored with handle up out of food..

      Code 3-304.12

    • Not serious Core Repeat Corrected on site

      WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

      Wiping cloth used for wiping surfaces stored on prep table and in employee back pockets.

      Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses. Only store wiping down cloths in buckets of approved sanitizer at correct concentration.

      Code 3-304.14 (B) (1)

    • Not serious Core

      FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

      Taco shells and tostadas are being stored on cloth towels to remove grease and towels appear to be heavily soiled.

      Correction: Cloth materials cannot be used for touching foods/removing grease from foods.

      Code 3-307.11

    • Not serious Core

      EQUIPMENT AND UTENSILS - GOOD REPAIR

      Cutting boards are heavily worn and are no longer cleanable.

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

      Code 4-501.11 (A)

    • Not serious Core

      FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS

      Prep tables have encrusted soil accumulations.

      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

      NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

      Refrigerators throughout kitchen are not cleaned on a frequent basis and have food debris accumulation.

      Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

      Code 4-602.13

    • Not serious Core

      UTENSILS, EQUIPMENT AND SINGLE USE ARTICLES, LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION

      Boxes of disposable cups, portion cups, round pans and cutlery sets are being stored on basement floor.

      Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.

      Code 4-903.11 (A)

    • Not serious Core Repeat

      FLOORS, WALLS AND CEILINGS - CLEANABILITY

      The walls near the dish machine and cookline are in disrepair and are not smooth and cleanable.

      Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

      Code 6-201.11

    • Not serious Core

      CONTROLLING PESTS - INSPECTING PREMISE

      Fly infestation is observed in the basement near chest freezers, refrigerators and ice machine..

      Correction: Routinely inspect facilities for insects and rodents. Clean and maintain food establishment. Provide effective and approved pest control measures to elimnate harborage and pests.

      Code 6-501.111 (B)

    • Not serious Core Repeat

      REMOVING DEAD OR TRAPPED BIRDS, INSECTS, RODENTS AND OTHER PESTS

      Fly strip has much accumulation of dead flies.

      Correction: Remove all dead pests frequently enough to prevent decomposition or attraction of other pests. Change out fly strips when traps have much accumulation.

      Code 6-501.112

    • Not serious Core Repeat

      CLEANING, FREQUENCY AND RESTRICTIONS

      The kitchen walls and floor have much food accumulation. Additionally, there is a chain for holding pots and pans that has much grease and dust accumulation.

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

      Code 6-501.12

    • Not serious Core

      TOILET FACILITIES - CLOSING TOILET ROOM DOORS

      Both restrooms do not have self-closing doors.

      Correction: Keep toilet room doors closed except during cleaning and maintenance operations.Install springs on doors so that they are self-closing.

      Code 6-501.19

Source: City of Franklin Health Department. History last read Oct 8, 2026. Violation text is the inspector's wording. “Serious” is the source's own top tier. About this data.