Frenchy's Chicken, 4203 Aldine Mail Route Ste A, Houston, TX - inspection findings and violations
Inspection findings |
|---|
| Hot Hold (135F) "Potentially hazardous foods must be maintained at 135 degrees or above to prevent contamination. Observed French fries at 122F, collard greens at 116.8F, fried chicken at 108F and 129F, and sausage at 117.4F at the hot holding units for less than 2 hours. Manager discarded the French fries and reheated the collard greens and sausage in the oven. Fried chicken was moved to sections of the heat lamp where the temperature was hot enough to maintain the chicken at 135F degrees or above." |
| Cross-contamination of Raw/cooked foods/Other Raw animal foods must be stored separate and below ready to eat foods to prevent contamination. Observed raw boudain stored above ready to eat vegetables in the prep cooler. Manager moved raw boudain to bottom shelf. |
| Handwashing Facilities Adequate and Accessible Hand wash facilities should be maintained so that it is accessible at all times for employee use. Observed sanitizer bucket and wiping cloths stored in hand wash sink. Employee removed bucket and cloths from the hand sink. |
| Handwashing Facilities With Soap and Towels Hand wash facilities must be equipped with soap for hand washing and paper towels for hand drying. Did not observe paper towels at the either of the two kitchen hand sinks or soap at the front hand sink. Employee added paper towels to both hand sinks. Manager was told to add soap but did not do so during the inspection. |
| Toxic Items Properly Labeled/Stored/Used Toxic chemicals must be labeled with the common name of the product for identification purposes. Observed unlabeled buckets of sanitizer. Manager was instructed on adding labels but did not correct the violation during the inspection. |
| Manual/Mechanical Warewashing and Sanitizing Quat sanitizer must have a quat level between 200-400 for proper sanitizing. Observed two buckets of sanitizer in kitchen with 100ppm quat. Manager was instructed on proper sanitizing levels but did not correct the violation during the inspection. |
| Manager Demonstration of Knowledge/Certified Manager A certified food manager must be on duty during hours of operation. Did not observe a certified food manager. Food Manager Certification classes can be taken with the City of Houston (832-393-5100) or online at learn2serve.com or servsafe.com. |
| No Trained Manager Present Automated |
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