Sweet Basil

6509-B S 27 ST, Franklin, WI 53132 · Milwaukee County

45cited violations

7serious tier

3inspections

Establishment

Type: Pool / recreational water (Retail Food - Serving Meals)
Inspected by: City of Franklin Health Department
License / ID: ACRY-BN3KMY
Status: Permitted
Official record: City of Franklin Health Department inspection reports

Year by year

Year	Inspections	Violations	Serious
2026	1	13	1
2025	1	15	3
2023	1	17	3

Inspections

Apr 23, 2026 Routine · 1 priority, 2 priority foundation, 10 core, 6 repeat
- Serious Priority Corrected on site
  TCS FOOD - HOT HOLDING
  
  Cooked rice in an unplugged rice cooker is hot held at 130°F.
  
  Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items. Rice cooker was plugged back in during inspection.
  
  Code 3-501.16 (A) (1)
- Not serious Priority Foundation Repeat Corrected on site
  PROPER COOLING METHODS - CRITERIA
  
  Improper cooling methods are observed for cooked chicken and eggs that are in covered containers in the walk-in cooler and the prep cooler and are at 68-70 degrees F.
  
  Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. During the inspection, cooling foods had covers removed and all cooling foods were moved to the walk-in cooler.
  
  Code 3-501.15 (A)
- Not serious Priority Foundation Repeat
  FOOD CONTACT SURFACES - SOILED
  
  Interior of ice machine is visibly soiled.
  
  Correction: Maintain food contact surfaces in a clean condition.
  
  Code 4-601.11 (A)
- Not serious Core Corrected on site
  IN-USE UTENSILS, BETWEEN USE STORAGE
  
  Scoops for flour and rice have handles touching the foods.
  
  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. Scoops were repositioned during the inspection to have handles out of food.
  
  Code 3-304.12
- Not serious Core
  FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
  
  Boxes of food in the walk-in cooler are stored on the floor.
  
  Correction: Store all food items 6 inches above the floor.
  
  Code 3-305.11 (A) (3)
- Not serious Core Repeat Corrected on site
  FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION
  
  Dirty dishes are stored in prep sink.
  
  Correction: Store dirty dishes on "dirty" side drainboard, near wash compartment of warewashing sinks. Prep sink only to be used for washing food, thawing or cooling foods down. Dishes were moved during the inspection.
  
  Code 3-307.11
- Not serious Core Repeat
  VENTILATION HOOD SYSTEM - DROP PREVENTION
  
  The kitchen hood has grease droplets accumulating that can drip onto food and equipment.
  
  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 CONFORM TO ANSI STANDARDS
  
  Bamboo sticky rice steamer basket 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 Repeat
  FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS
  
  Food−contact surfaces of food storage containers 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
  SURFACE CHARACTERISTICS - INDOOR AREAS
  
  There is an open ceiling with exposed ductwork and ventilaton in the back kitchen where extensive food prep is taking place.
  
  Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent. Franklin Fire Department and Franklin Building Inspection will need to be consulted about ceiling requirements to ensure all codes are met.
  
  Code 6-101.11
- Not serious Core
  FLOORS, WALLS AND CEILINGS - CLEANABILITY
  
  The floor near the warewash sinks is cracking.
  
  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
  INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS
  
  The exterior door in the back of the kitchen 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
  CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION
  
  Vents, exhaust system and ducts in both areas (front and back) of kitchens have dust accumulation.
  
  Correction: Clean ducts or replace filters. Air ducts and filters shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials.
  
  Code 6-501.14
Feb 26, 2025 Routine · 3 priority, 2 priority foundation, 10 core, 9 repeat
- Serious Priority Repeat Corrected on site
  COOLING - 6-HOUR COOLING PARAMETER
  
  Cooked chicken in the walk-in cooler is up to 90 degrees F. According to an employee, the cooling process on the chicken had started 2.5 hours ago.
  
  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. Food was being reheated to 165 degrees F during the inspection to restart the cooling process.
  
  Code 3-501.14 (A)
- Serious Priority Repeat Corrected on site
  TOXIC SUBSTANCES - STORAGE
  
  A spray bottle of cleaner is stored on top of the ice machine and is touching the ice scoop.
  
  Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items. Bottle of cleaner was moved to a different location during the inspection.
  
  Code 7-201.11 (B)
- Serious Priority Corrected on site
  TOXIC SUBSTANCES - MEDICINE - LABELED AND STORED
  
  Employee medicine is on a shelf above a food prep area.
  
  Correction: Label all employee medicine and properly store the medicine to prevent contamination of food and equipment. Meds were moved to a different location during the inspection.
  
  Code 7-207.11 (B)
- Not serious Priority Foundation Repeat Corrected on site
  PROPER COOLING METHODS - CRITERIA
  
  Improper cooling methods are observed for cooked chicken that is in covered containers and is still up to 90 degrees F.
  
  Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Covers were removed from hot foods and food was reheated to start the cooling process over during the inspection.
  
  Code 3-501.15 (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
  OPEN DRINK CONTAINER
  
  Drinking cup without cover was observed in food preparation area.
  
  Correction: Provide approved beverage container with cover in food preparation area. Drink was moved to a different location during the inspection.
  
  Code 2-401.11 (B)
- Not serious Core
  LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME
  
  Flour, sugar, etc are stored in unlabeled containers.
  
  Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.
  
  Code 3-302.12
- Not serious Core Corrected on site
  WASHING FRUITS AND VEGETABLES
  
  Potatoes are observed being peeled without being washed beforehand.
  
  Correction: Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in READY−TO−EAT form. Potatoes were washed during the inspection.
  
  Code 3-302.15 (A)
- Not serious Core Repeat
  FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION
  
  Dirty dishes are stored inside prep sink.
  
  Correction: Store dirty dishes on dirty side drainboard. Prep sink to only be used for washing produce, thawing foods, or cooling foods down. Dishes were moved and sink cleaned and sanitized.
  
  Code 3-307.11
- Not serious Core
  VENTILATION HOOD SYSTEM - DROP PREVENTION
  
  The hood has some grease droplets forming that could drip onto food and equipment.
  
  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 Repeat
  EQUIPMENT AND UTENSILS - CUTTING SURFACES
  
  Cutting boards have scoring and are no longer easily cleananble.
  
  Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.
  
  Code 4-501.12
- Not serious Core Repeat
  FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS
  
  Food−contact surfaces of food storage containers 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 Corrected on site
  UTENSILS, EQUIPMENT AND SINGLE USE ARTICLES, LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
  
  A stack of clean dishes is stored on dirty side drainboard of warewashing sinks, right next to a stack of dirty dishes.
  
  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. Clean dishes were moved.
  
  Code 4-903.11 (A)
- Not serious Core
  DESIGNATED AREAS - EMPLOYEE ACCOMODATIONS - EATING/DRINKING/SMOKING
  
  Employee foods and dishes are mixed in with food and clean equipment for the establishment.
  
  Correction: Provide an area for employees to eat and drink that does not contaminate food, equipment, linens, single-use and single service articles. Take personal items home or move out of the kitchen space.
  
  Code 6-403.11 (A)
- Not serious Core Repeat
  CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION
  
  Vents/exhaust system in back kitchen and also in walk-in cooler have dust accumulation.
  
  Correction: Clean ducts or replace filters. Air ducts and filters shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials.
  
  Code 6-501.14
Sep 21, 2023 Routine · 3 priority, 4 priority foundation, 10 core, 1 repeat
- Serious Priority Corrected on site
  COOLING - 6-HOUR COOLING PARAMETER
  
  Cooked noodles in walk-in cooler were cooked 4 hours earlier and are still at 70 degres F.Cooked eggs wrapped in plastic made earlier in the day in prep cooler are at 116 degrees F.
  
  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. Foods were recooked during inspection to start the cooling process over.
  
  Code 3-501.14 (A)
- Serious Priority
  FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS
  
  Dishmachine is not releasing bleach to sanitize dishes and equipment..
  
  Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Until dish machine is fixed, it can only be used for washing and rinsing; sanitizing must be done in the compartment sinks.
  
  Code 4-501.114 (A) - (E)
- Serious Priority Corrected on site
  TOXIC SUBSTANCES - STORAGE
  
  WD-40 is stored above a food prep table, near foods.
  
  Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items. Item was moved to a different location during the inspection.
  
  Code 7-201.11 (B)
- Not serious Priority Foundation Corrected on site
  PROPER COOLING METHODS - CRITERIA
  
  Cooked noodles, eggs and chicken are still going through the cooling process, but are wrapped in plastic. Noodles are in a deep container that cannot effectively help cool foods down quickly..
  
  Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Foods moved out of bags and into shallow stainless steel containers during inspection.
  
  Code 3-501.15 (A)
- Not serious Priority Foundation
  EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY
  
  Bamboo strainer is used for making sticky rice and baskets are used for serving rice to customers. Left over cooked rice is observed in the baskets.
  
  Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks. All food storage and equipment must be made of approved materials.
  
  Code 4-202.11 (1) - (4)
- Not serious Priority Foundation
  WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT
  
  No test kit is available for monitoring sanitizer concentration for dish machine and sanitizer used for wiping down surfaces. .
  
  Correction: Provide test kits to allow accurate determination of the sanitization concentration for dish machine and sanitizer buckets.
  
  Code 4-501.116
- 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 Core Corrected on site
  OPEN DRINK CONTAINER
  
  Open canned beverage belonging to employee is in the prep cooler above sauces..
  
  Correction: Provide approved beverage container with cover in food preparation and storage areas. Store personal items away from foods and clean equipment.
  
  Code 2-401.11 (B)
- Not serious Core Corrected on site
  IN-USE UTENSILS, BETWEEN USE STORAGE
  
  Scoops for dry storage items such as sugar are stored in the container with handle inside the food.
  
  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. Scoops were repositioned in foods to have handles up.
  
  Code 3-304.12
- Not serious Core
  FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION
  
  Many of the food storage containers are not food grade.
  
  Correction: Discontinue using non-food grade containers for holding foods.
  
  Code 3-307.11
- Not serious Core
  EQUIPMENT AND UTENSILS - GOOD REPAIR
  
  Customer dining plates are a painted ceramic that has peeling paint along edges.
  
  Correction: Discontinue using plates that are peeling and that are no longer smooth and cleanable. Remove from premise.
  
  Code 4-501.11 (A)
- Not serious Core Repeat
  EQUIPMENT AND UTENSILS - CUTTING SURFACES
  
  Cutting board at cookline is heavily scratched and is no longer cleanable. .
  
  Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.
  
  Code 4-501.12
- Not serious Core
  FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS
  
  Food−contact container surfaces of salt, sugar, and other dry storage food products have encrusted soil accumulations.
  
  Correction: Clean and remove all encrusted grease deposits and encrusted soil accumulations from food contact surfaces of equipment. Wash, rinse, and sanitize food containers on a routine basis.
  
  Code 4-601.11 (B)
- Not serious Core
  HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED
  
  Handwashing sink is not non-hand operated or is operating incorrectly.
  
  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
  FLOOR CARPETING - RESTRICTIONS
  
  A rug that is made of carpet/cloth is being used in the kitchen.
  
  Correction: Remove carpeting. All flooring must be smooth, cleanable, and nonabsorbent.
  
  Code 6-201.14 (A)
- Not serious Core
  TOILET FACILITIES - ENCLOSED
  
  Toilet room doors are not self-closing.
  
  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
  CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION
  
  Vents in kitchen have dust/dirt accumulation.
  
  Correction: Clean ducts or replace filters. Air ducts and filters shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials.
  
  Code 6-501.14

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.