Approved Systems (HACCP Plans/Time as Public Health Control) "Date mark all ready to eat, cooked potentially hazardous foods held over24 hours to indicate a 7 day shelf life. Observed containers without date marking."
Handwashing Facilities Adequate and Accessible Hand wash sinks must be readily accessible at all times. Observed dishes blocking hand was sink.
No Evidence of Insect Contamination Continue to take necessary measures to control roaches in establishment. Remove sticky paper periodically as it becomes full.
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized """WASH, RINSE AND SANITIZE inside of ice machine. Observed residue build up inside of ice machine. WASH, RINSE AND SANITIZE can opener blade observed residue build up on can opener blade."""
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