Good Hygienic Practices (Eating/Drinking/ Smoking/Other) "Food employees must wash their hands in a hand washing sink, and may not clean their hands in a sink used for food prep or ware washing. Observed two food employees washing hands in three compartment ware washing sink because hand wash sink was not adequate. Management was informed that hand washing sink needs to be repaired immediately."
Handwashing Facilities Adequate and Accessible Hand wash facilities must provide hot water under pressure to facilitate proper hand washing technique. Water pressure must be sufficient capacity to meet the peak water demands of the establishment. Observed low water pressure at only hand wash sink available in food prep area. Management was informed that hand sink needs to be repaired immediately.
Handwashing Facilities With Soap and Towels Hand wash facilities must be equipped with paper towels to facilitate proper hand washing technique. Observed paper towels missing at hand wash sink in food prep area. Observed automated paper towel dispenser not dispensing paper towels in women's restroom. No corrective action observed at this time because management was short handed.
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized Food contact surfaces must be cleaned to sight and touch to prevent food borne illness. Observed flour and grease residue on food contact surfaces of plastic bins in clean dish racks. No corrective action observed at this time because management was short handed.
Good Repair Food contact surfaces must be in good repair. Observed mashed potatoes thawing in broken plastic beverage dispenser near walk in freezer. No corrective action observed at this time because management was short handed.
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