Facility:
FRYN' PAN
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Violations for last two inspections (if any), click on each violation for a
description on how that violation impacts public health:
Inspection Date: 9/24/2026
Total Score:91
Critical Violations
| 4 points: COLD AND HOT STORAGE EQUIPMENT |
| Coolers in the facility being used for cold holding temp of 41 degrees F was not functioning adequately. 2 door upright salad bar cooler is observed holding food items at 45?F. Staff relocated food items that were out of temperature to the walk in cooler until upright cooler is holding at 41?F or below. |
| 3 points: CONTAMINATION BY EMPLOYEES |
| Bare hand contact with ready to eat food noted not being avoided. Observed staff handling buns and adjusting pie on a plate without using single-use gloves or utensils. |
Non-Critical Violations
| 1 points: IN-USE UTENSILS |
| In - use utensil noted being stored with the handle laying in the wait station prep top cooler vegetables. |
Inspection Date: 4/14/2026
Total Score:94
Critical Violations
| 5 points: EMPLOYEE HYGIENE |
| Employee noted handling food while hands were contaminated and did not wash hands before starting work. |
Non-Critical Violations
| 1 points: STORAGE/HANDLING CLEAN EQUIP & UTENSILS |
| Clean storage container lids with debris build up in storage bin and frozen ice paddle in walk in freezer has debris build up on the paddle itself and on the tray storing the clean paddle. |
| No Violations |
| Proper Cooling Procedure 140?F - 70?F within 2 hours 70?F - 41?F withing 4 hours Uitilizing your date marking system to indicate when food items are starting in the cooling process would be a recommended addition to your cooling procedure. |