Critical - Cold water not provided/shut off at employee handwash sink. End of cook line next to fryers.
Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing. Set up manual sanitization until dishmachine is sanitizing properly.
Observed build-up of food debris, dust or dirt on nonfood-contact surface. Walk in cooler shelves.
Observed build-up of grease on nonfood-contact surface. Hood filters.
Critical - Vacuum breaker mising at hose bibb. Mop sink.
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