RecordWell Data

Waha Buffet

6514 S LOVERS LANE RD, Franklin, WI 53132 · Milwaukee County

76cited violations
14serious tier
5inspections

Establishment

Type
Pool / recreational water (Retail Food - Serving Meals)
Inspected by
City of Franklin Health Department
License / ID
ABER-D3KKBW
Status
Permitted
Official record
City of Franklin Health Department inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
20262344
20251165
20242265

Inspections

  1. Jun 12, 2026 Follow Up · 5 priority foundation, 9 core, 14 repeat
    • Not serious Priority Foundation Repeat

      PERSON IN CHARGE - COOLING METHODS

      The Person in Charge (PIC) is not monitoring the proper methods for rapidly cooling food. Food in walk in cooler was noted improperly cooled from the previous day and numerous items were noted covered while in the cooling process.

      Correction: The person in charge shall ensure proper methods for the rapid cooling of food and that routine monitoring of food temperatures is conducted during the cooling process.

      Code 2-103.11 (H)

    • Not serious Priority Foundation Repeat

      PERSON IN CHARGE - HOT AND COLD HOLDING

      The Person in Charge (PIC) is not monitoring the food temperatures for foods during hot and cold holding. Multiple areas had cold holding violations during inspection and no evidence of staff monitoring these temps.

      Correction: The person in charge shall ensure that routine temperature monitoring is conducted on foods during hot and cold holding.

      Code 2-103.11 (I)

    • Not serious Priority Foundation Repeat

      PROPER COOLING METHODS - CRITERIA

      Improper cooling methods are observed for multiple items in the walk in cooler. Many are noted covered during cooling and many are in deep, plastic containers and/or in large, thick portions not allowing for proper cooling.

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

      Code 3-501.15 (A)

    • Not serious Priority Foundation Repeat

      EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY

      Plastic containers used to store food in cooling units are noted cracked and chipped.

      Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks.

      Code 4-202.11 (1) - (4)

    • Not serious Priority Foundation Repeat

      USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

      Handwashing sink near walk in freezer has a can opener stored in it and garbage can blocking it and is unavailable for proper handwashing. Handwashing sink in dish room was also blocked with a garbage can and not available for proper handwashing. Handwash sink in waitstation room was also blocked during inspection.

      Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

      Code 5-205.11 (A) and (C)

    • Not serious Core Repeat

      EATING, DRINKING, OR USING TOBACCO

      Employee was observed eating in the kitchen area. Numerous employees were noted drinking from unapproved containers in prep and warewash areas

      Correction: Provide employee break room or designate an area away from food preparation for eating and tobacco use.

      Code 2-401.11 (A)

    • Not serious Core Repeat

      TCS FOOD - SLACKING

      Immitation crab on prep table outside walk in is being improperly slacked. It is noted thawed and at 70 F.

      Correction: Adjust procedures or methods to properly slack food products before preparation.

      Code 3-501.12

    • Not serious Core Repeat

      EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

      Wet wiping cloth noted under cutting board. This is an absorbent material.

      Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material.

      Code 4-101.19

    • Not serious Core Repeat

      NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

      The outsides and door seals of coolers, oven and cooking equipment is not cleaned on a frequent basis.

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

      Code 4-602.13

    • Not serious Core Repeat

      PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

      The hot water at the handsink in the warewash room is not maintained in good repair.

      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 Repeat

      FLOOR AND WALL JUNCTURES, COVED, AND ENCLOSED OR SEALED

      Floor and wall juncture along the wall on the end of the cookline is not coved.

      Correction: Provide base coving.

      Code 6-201.13 (A)

    • Not serious Core Repeat

      INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS

      The exterior door in the back hall is not tight-fitting.

      Correction: Provide a self-closing and tight fitting door to prevent the entrance of insects or rodents.

      Code 6-202.15 (A) (3)

    • Not serious Core Repeat

      INTENSITY - LIGHTING

      The light intensity in the warewash is less than 20 foot candles.

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

      Code 6-303.11

    • Not serious Core Repeat

      CLEANING, FREQUENCY AND RESTRICTIONS

      The area around the dish machine, hood area, behind the rice cookers, shelves in walk in cooler all are in need of cleaning.

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

      Code 6-501.12

  2. Jun 11, 2026 Routine · 4 priority, 5 priority foundation, 11 core, 4 repeat
    • Serious Priority Corrected on site

      WHEN TO WASH

      Employee observed not washing hands after eating or drinking. Discussed proper handwashing with employees during inspection.

      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

      COOLING - 6-HOUR COOLING PARAMETER

      Beef, breaded chicken and noodles all cooked yesterday are noted in walk in cooler at 46, 45 and 43.5 degrees respectively. All of these items were discarded by staff onsite.

      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.

      Code 3-501.14 (A)

    • Serious Priority Repeat Corrected on site

      TCS FOOD - HOT HOLDING

      Mussels in hot food bar are hot held at 107-120°F These were discarded during inspection.

      Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

      Code 3-501.16 (A) (1)

    • Serious Priority Repeat

      TCS FOOD - COLD HOLDING

      Multiple food items in the salad bar and front self serve cold hold bar and noodle bar are held >41°F. Items in prep cooler in back area near walk in also noted >41 F. (see temp section of report) Additionally there were multiple types of shellfish stacked too high in the prep cooler on the cook line and they were 42-72 F.

      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

      PERSON IN CHARGE - COOLING METHODS

      The Person in Charge (PIC) is not monitoring the proper methods for rapidly cooling food. Food in walk in cooler was noted improperly cooled from the previous day and numerous items were noted covered while in the cooling process.

      Correction: The person in charge shall ensure proper methods for the rapid cooling of food and that routine monitoring of food temperatures is conducted during the cooling process.

      Code 2-103.11 (H)

    • Not serious Priority Foundation

      PERSON IN CHARGE - HOT AND COLD HOLDING

      The Person in Charge (PIC) is not monitoring the food temperatures for foods during hot and cold holding. Multiple areas had cold holding violations during inspection and no evidence of staff monitoring these temps.

      Correction: The person in charge shall ensure that routine temperature monitoring is conducted on foods during hot and cold holding.

      Code 2-103.11 (I)

    • Not serious Priority Foundation

      PROPER COOLING METHODS - CRITERIA

      Improper cooling methods are observed for multiple items in the walk in cooler. Many are noted covered during cooling and many are in deep, plastic containers and/or in large, thick portions not allowing for proper cooling.

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

      Code 3-501.15 (A)

    • Not serious Priority Foundation

      EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY

      Plastic containers used to store food in cooling units are noted cracked and chipped.

      Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks.

      Code 4-202.11 (1) - (4)

    • Not serious Priority Foundation Repeat

      USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

      Handwashing sink near walk in freezer has a can opener stored in it and garbage can blocking it and is unavailable for proper handwashing. Handwashing sink in dish room was also blocked with a garbage can and not available for proper handwashing. Handwash sink in waitstation room was also blocked during inspection.

      Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

      Code 5-205.11 (A) and (C)

    • Not serious Core

      EATING, DRINKING, OR USING TOBACCO

      Employee was observed eating in the kitchen area. Numerous employees were noted drinking from unapproved containers in prep and warewash areas

      Correction: Provide employee break room or designate an area away from food preparation for eating and tobacco use.

      Code 2-401.11 (A)

    • Not serious Core Corrected on site

      IN-USE UTENSILS, BETWEEN USE STORAGE

      Scoop for rice on buffet was improperly stored in a dipper well that didn't have sufficient velocity.

      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

      TCS FOOD - SLACKING

      Immitation crab on prep table outside walk in is being improperly slacked. It is noted thawed and at 70 F.

      Correction: Adjust procedures or methods to properly slack food products before preparation.

      Code 3-501.12

    • Not serious Core

      EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

      Wet wiping cloth noted under cutting board. This is an absorbent material.

      Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material.

      Code 4-101.19

    • Not serious Core

      NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

      The outsides and door seals of coolers, oven and cooking equipment is not cleaned on a frequent basis.

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

      Code 4-602.13

    • Not serious Core Corrected on site

      WAREWASHING - RINSING PROCEDURES

      Equipment and utensils washed in warewash sinks are not rinsed after cleaning. The two compartments following the wash compartment were both set up as sanitizer with no rinse provided. Staff re-setup the sinks appropriately

      Correction: Equipment and utensils shall be rinsed after washing in the rinse compartment of a 3-compartment sink, in a warewashing machine rinse cycle or rinsed as approved in an alternative warewashing plan.

      Code 4-603.16

    • Not serious Core

      PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

      The hot water at the handsink in the warewash room is not maintained in good repair.

      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

      FLOOR AND WALL JUNCTURES, COVED, AND ENCLOSED OR SEALED

      Floor and wall juncture along the wall on the end of the cookline is not coved.

      Correction: Provide base coving.

      Code 6-201.13 (A)

    • Not serious Core Repeat

      INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS

      The exterior door in the back hall is not tight-fitting.

      Correction: Provide a self-closing and tight fitting door to prevent the entrance of insects or rodents.

      Code 6-202.15 (A) (3)

    • Not serious Core

      INTENSITY - LIGHTING

      The light intensity in the warewash is less than 20 foot candles.

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

      Code 6-303.11

    • Not serious Core

      CLEANING, FREQUENCY AND RESTRICTIONS

      The area around the dish machine, hood area, behind the rice cookers, shelves in walk in cooler all are in need of cleaning.

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

      Code 6-501.12

  3. May 19, 2025 Routine · 5 priority, 2 priority foundation, 7 core
    • Serious Priority Corrected on site

      PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER

      Raw chicken noted above raw beef in walk in cooler. Staff rearranged to store in proper order

      Correction: Prevent nesting of raw animal foods and store raw animal foods in order of descending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients.

      Code 3-302.11 (A) (2)

    • Serious Priority Corrected on site

      TCS FOOD - HOT HOLDING

      Pork dumplings are hot held at 113 and 119°F Pizza was hot held at 123.8 F Staff removed these from sale and replaced with new product >140 F

      Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

      Code 3-501.16 (A) (1)

    • Serious Priority Corrected on site

      TCS FOOD - COLD HOLDING

      Beef trip held in noodle bar was noted at 73°F. Garlic in oil mixture on hibatchi area cook line was noted at 51 F. Staff removed from this area and will replace with new product at proper temps

      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)

    • Serious Priority Corrected on site

      SEWAGE - BACKFLOW PREVENTION

      A direct connection exists between the sewage system and a drain from prep sink. Staff has modified this drain to not splash. "Splash guard" was removed during inspection to ensure it is properly plumbed.

      Correction: Design the sewage system in a manner that would preclude a direct connection between the sewage system and the drain from which food is placed. Remove the direct connection.

      Code 5-402.11

    • Serious Priority Corrected on site

      TOXIC SUBSTANCES - STORAGE

      Chemicals noted stored on milk cooler and clean dish rack in warewash area, above food and equipment. Staff rearranged these items to store in an appropriate chemical storage area

      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 Corrected on site

      THAWING - REDUCED OXYGEN PACKAGED FISH

      Vacuum packed fish is being improperly thawed by not removing from packaging and placing under refrigeration or completly submerging under running water. Fact sheet given and staff removed fish from packing to thaw under refrigeration.

      Correction: Adjust procedures or methods to properly thaw foods.

      Code 3-501.13 (E)

    • Not serious Priority Foundation

      USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

      Handwashing sink or automatic handwashing facility in dish room and wait station room are blocked by garbage cans and are unavailable for proper handwashing.

      Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

      Code 5-205.11 (A) and (C)

    • Not serious Core Corrected on site

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

      Wiping cloth used for wiping surfaces not stored in sanitzer. The concentration in the wiping cloth buckets in multiple locations was at 0ppm

      Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

      Code 3-304.14 (B) (1)

    • Not serious Core Corrected on site

      PROPER COOLING METHODS - IN EQUIPMENT

      Beef tripe noted in prep cooler covered during cooling and in a deep plastic storage container. Staff relocted these items to sheet pans in the walk in cooler.

      Correction: Provide containers that facilitate heat transfer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape.

      Code 3-501.15 (B)

    • Not serious Core

      EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

      Homestyle rice cooker used on buffet for hot holding rice is not ANSI certified or approved by the department.

      Correction: Unapproved equipment shall be removed from food service.

      Code 4-205.11

    • Not serious Core

      EQUIPMENT AND UTENSILS - GOOD REPAIR

      Door seal on walk in cooler is not maintained in good repair.

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

      Code 4-501.11 (A)

    • Not serious Core

      EQUIPMENT AND UTENSILS - GOOD REPAIR

      Ice cream chest freezer is not maintained in good repair and noted with excessive ice buildup

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

      Code 4-501.11 (A)

    • Not serious Core

      EQUIPMENT AND UTENSILS - GOOD REPAIR

      Walk in freezer is not maintained in good repair and is noted with gaps in floor and threshold

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

      Code 4-501.11 (A)

    • Not serious Core

      TOILET FACILITIES - ENCLOSED

      Employee bathroom in kitchen area is not provided with a self-closing door.

      Correction: Provide a self- closing door mechanism on bathroom door to provide a tight fitting, self closing door.

      Code 6-202.14

    • Not serious Core

      INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS

      The exterior door in the back of kitchen area is not tight-fitting and in need of new sweeep or weather stripping.

      Correction: Provide a self-closing and tight fitting door to prevent the entrance of insects or rodents.

      Code 6-202.15 (A) (3)

    • Not serious Core

      REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS

      Some door frames and wall corners in prep area and warewash area are in poor repair and in need of resurfacing to ensure cleanablity

      Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace door frames, tiles or wall coverings as needed.

      Code 6-501.11

  4. Apr 3, 2024 Follow Up · 1 priority foundation, 3 core, 4 repeat
    • Not serious Priority Foundation Repeat

      WAREWASHING - SINK COMPARTMENT REQUIREMENTS - IMMERSION

      The warewashing sink compartments are incapable of allowing immersion of the largest equipment or utensil. Noted large stockpot in noodle bar area that is too large to immerse in the warewash sinks.

      Correction: Provide sink compartments that can accommodate immersion of the largest equipment and utensils or remove these pieces of equipment

      Code 4-301.12 (B)

    • Not serious Core Repeat

      NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

      The surfaces of the fryer/grill and other surfaces in the area are not cleaned on a frequent basis.

      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 floor in the dish room is noted with cracked and missing tile and standing water. This area is no longer 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

      WALL AND CEILING COVERINGS AND COATINGS

      The door frame/wall near the entrance to the dishroom is noted in poor condition, lacking a covering to make it cleanable and nonabsorbent.

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

      Code 6-201.16

  5. Mar 21, 2024 Pre-inspection · 4 priority, 2 priority foundation, 14 core
    • Serious Priority Corrected on site

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      Raw shrimp noted stored over cooked chicken in 3 door glass cooler. Rearranged food items to proper storage during inspection.

      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 Corrected on site

      TCS FOOD - HOT HOLDING

      Hot bar items including Sweet and sour chicken is hot held at 127.6 F, chicken wings noted at 125.6 F and spring rolls noted at 113°F Removed from hot bar and replaced with food items above 135 F

      Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

      Code 3-501.16 (A) (1)

    • Serious Priority Corrected on site

      TCS FOOD - COLD HOLDING

      Food items including italian sausage and cheese in flip top prep cooler on cook line is cold held at 55-56°F. Unit temp is noted at 47 F. All food removed from this cooler and discarded onsite.

      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)

    • Serious Priority

      TCS FOOD - COLD HOLDING

      Dessert items noted on packaging "Keep Refrigerated" are cold held at 60°F.

      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)

    • Serious Priority

      SEWAGE - BACKFLOW PREVENTION

      A direct connection exists between the sewage system and a drain from the chicken sink.

      Correction: Design the sewage system in a manner that would preclude a direct connection between the sewage system and the drain from which food is placed. Remove the direct connection.

      Code 5-402.11

    • Not serious Priority Foundation Corrected on site

      EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY

      Knife and Pizza cutter noted no longer cleanable. Removed from premise during inspection

      Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks.

      Code 4-202.11 (1) - (4)

    • Not serious Priority Foundation

      WAREWASHING - SINK COMPARTMENT REQUIREMENTS - IMMERSION

      The warewashing sink compartments are incapable of allowing immersion of the largest equipment or utensil. Noted large stockpot in noodle bar area that is too large to immerse in the warewash sinks.

      Correction: Provide sink compartments that can accommodate immersion of the largest equipment and utensils or remove these pieces of equipment

      Code 4-301.12 (B)

    • Not serious Core Corrected on site

      IN-USE UTENSILS, BETWEEN USE STORAGE

      Cup without handle was improperly stored in soy sauce container.

      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

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

      Wiping cloth used for wiping surfaces stored in buckets without the proper sanitizer concentration

      Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

      Code 3-304.14 (B) (1)

    • Not serious Core Corrected on site

      PROPER COOLING METHODS - IN EQUIPMENT

      Tripe in walk in cooler noted at 60-80 F is not in a container that facilitates heat transfer or is tightly wrapped or covered. Removed from this area and heated for service during inspection.

      Correction: Provide containers that facilitate heat transfer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape.

      Code 3-501.15 (B)

    • Not serious Core

      EQUIPMENT AND UTENSILS - MATERIAL FOR CONSTRUCTION AND REPAIR

      Fabric noted being used in bottom of rice cooker. This is a food contact surface and is made of absorbent material which is not allowed.

      Correction: Discard equipment and utensils that are not: corrosion resistant, durable, able to withstand repeated warewashing, smooth, easily cleanable, nonabsorbent, and resistant to pitting, scratching, scoring or decomposition.

      Code 4-101.11 (B) - (E)

    • Not serious Core

      VENTILATION HOOD SYSTEM - DROP PREVENTION

      The ceiling of the exhaust ventilation hood system is noted with excessive condensation.

      Correction: Provide, repair, or replace the exhaust ventilation hood system so that grease or condensation is prevented from draining or dripping onto food, equipment, utensils, linens, single service or single use articles.

      Code 4-204.11

    • Not serious Core

      EQUIPMENT AND UTENSILS - GOOD REPAIR

      Reach in freezer in back storage area and flip top cooler near back door are not maintained in good repair. Ice buildup is noted in freezer and cooler is not maintaining temp

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

      Code 4-501.11 (A)

    • Not serious Core

      EQUIPMENT AND UTENSILS - CUTTING SURFACES

      Cutting board on prep cooler near cook line is noted with excessive scratching and scoring.

      Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

      Code 4-501.12

    • Not serious Core Corrected on site

      SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS

      Used single service gloves were not being discarded after initial use in the sushi area.

      Correction: Discard single-use and single service articles after initial use.

      Code 4-502.13 (A)

    • Not serious Core

      NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

      The clean dish storage rack next to dish room is not cleaned on a frequent basis-noted with excessive dust buildup.

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

      Code 4-602.13

    • Not serious Core

      NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

      The surfaces of the fryer/grill and other surfaces in the area are not cleaned on a frequent basis.

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

      Code 4-602.13

    • Not serious Core

      UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

      Clean utensils are being stored or stacked without being air-dried. Noted dishes at the noodle bar stacked and still wet

      Correction: Air dry all clean utensils before storage and before contact with food.

      Code 4-901.11

    • Not serious Core

      HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED

      Handwashing sink is not non-hand operated. Numerous sinks noted in need of replacing current faucet handles with wristblade type handles.

      Correction: Employee handwashing sinks shall be non hand operated and if metered shall provide a flow of water without the need for reactivation for at least 15 seconds.

      Code 5-202.12 (C)

    • Not serious Core

      FLOORS, WALLS AND CEILINGS - CLEANABILITY

      The floor in the dish room is noted with cracked and missing tile and standing water. This area is no longer 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

      WALL AND CEILING COVERINGS AND COATINGS

      The door frame/wall near the entrance to the dishroom is noted in poor condition, lacking a covering to make it cleanable and nonabsorbent.

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

      Code 6-201.16

    • Not serious Core

      HANDWASHING SIGNAGE

      No handwashing signage provided at numerous handwashing sinks throughout establishment.

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

      Code 6-301.14

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.