HomeMy WebLinkAboutFRENCHIE 2026.04.07p1Insp date04/07/2026 Time In Time Out Permit Number2025-0005131 14974 Permit TypeRetail Food Risk Process 3
Scor0Establishment OwnerStephan CourseauEstablishmentFrenchie Scor0 scor14
Establishment8420 Preston Center Plaza EstablishmentUniversity Park, TX Establishment75225 Establishment(214) 377-8526
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LicenseRanda elkeish
LicensePIC
TitleRS, CEO, CPO LicenseTrishida Watson RS, CEO, CPO Email
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LicenseFrenchie License8420 Preston Center Plaza LicenseUniversity Park, TX Permit Number2025-0005131
Item/Location 16Item/Location 8Item/Location 0Cherry tomatoes Temp 038 F°F Temp 8 Temp 16
Item/Location 17Item/Location 9 Temp 17Temp 1135 F°F Temp 9Item/Location 1Chicken chicken
Item/Location 10 Item/Location 18 Temp 18Temp 237 F°FItem/Location 2 Walk in cooler Temp 10
Item/Location 11 Item/Location 19 Temp 19Item/Location 3 Walk in freezer Temp 313 F°F Temp 11
Item/Location 12 Item/Location 20 Temp 20Temp 4210 F°F Temp 12Item/Location 4 Salmon
Item/Location 21Item/Location 13 Temp 13Item/Location 5Reach in cooler at the coffee bar Temp 534 F°F Temp 21
Item/Location 14 Item/Location 22Item/Location 6 Temp 6 Temp 14 Temp 22
Item/Location 15 Item/Location 23 Temp 23Item/Location 7 Temp 7 Temp 15
Observations3 - Proper Hot Holding temperature(135°F)
Code Reference: 3-501.16(A)(1) - Hot Hold (135°F or higher)
Observation: Improper hot hold of TCS foods, > 4 hours. Observed cheese puffs out of temperature at 73 F . Must use time as a public health
control or hold them in a hot steam well.
Violation Type: Violation
10 - Food contact surfaces and Returnables; Cleaned and Sanitized at _______ ppm/temperature
Code Reference: 4-703.11(C)(2) - After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 seconds for a
CHLORINE SOLUTION of 50 mg/L
Observation: Equipment/food-contact surfaces/utensils were not sanitized in chemical manual or mechanical at least 10 seconds for a chlorine
solution. No sanitizer measured at the small dish machine/ adjust at once.
Violation Type: Violation
15 - No bare hand contact with ready to eat foods or approved alternate method properly followed (APPROVED Y___N___)
Code Reference: 3-301.11(E)(2) - Written procedures maintained for bare hand contact
Observation: Food employees handled ready-to-eat food with their bare hands. The permit holder does not have approval from the regulatory
authority. Observed food staff handle ready to eat food/ chicken breast with bare hands. Must use a second barrier.
Violation Type: Violation
21 - Person in charge present, demonstration of knowledge, and perform duties/ Certified Food Manager (CFM)
Code Reference: 228.31(b) - Certified food protection manager shall be present at the food establishment during all hours of operation as required
in Food Code, §2-101.11 and §2-102.12
Observation: Person-In-Charge at time of inspection unable to provide a valid Food Protection Manager Certificate.
Violation Type: Violation
31 - Adequate handwashing facilities: Accessible and properly supplied, used
Code Reference: 6-301.11 - Hand washing cleanser, availability
Observation: No soap provided at handwashing sink. Observed no soap at the front hand sink in the kitchen area.
Violation Type: Violation
40 - Single-service & single-use articles; properly stored and used
Code Reference: 4-903.11(C) - Single-service/ single-use articles kept in the original protective package or other means of protection
Observation: Observed single-service and single-use articles not protected from contamination. Observed single service items stored out of its poly
bag.
Violation Type: Violation
LicenseRanda elkeish LicensePIC
TitleRS, CEO, CPO LicenseTrishida Watson RS, CEO, CPO
License
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