THE CAFE CENTER POINT health score and inspection history

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.// Ventilation hood filters above fryers have an accumulation of grease residue.// Clean covers on ceiling lights. 4-301.14 Repair or replace ventilation hood systems and devices (including filters).// Replace ventilation hood system bulbs.

JCDH 2.1 Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location.// CFSM certificate not registered with JCDH.

5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.).// Floor drains near hand sink and ice machine in front of house missing drain covers.

Maintain in good repair: storage areas; enclosures; receptacles for refuse, recyclables and returnables.// Provide a dumpster with a lid on premises.

Provide materials that are smooth, durable, and easily cleanable for indoor floors, walls and ceilings; use nonabsorbent materials for areas subject to moisture.// Cardboard located on floors in front of fryers.// Cardboard located under prep table in kitchen.// Ceiling tile near entrance to kitchen soiled with water spots. 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Clean floors and walls throughout establishment (special attention to areas under all equipment.)// Ceiling vent covers in restrooms soiled with dust.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.// Liquids from raw fish in single door RI unit leaking onto bottom of unit.// RI freezer and two door RI cooler soiled with food debris.// Exterior of equipment throughout kitchen soiled with grease residue.

Store raw animal foods with higher required cooking temperatures below those with lower required cooking temperatures. (preventive).// Raw pork chops stored on top of cut green tomatoes.

Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. (ice bins, bev. nozzles or other equipment in continuous use).// Interior of ice machine soiled with black residue.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Walls and floors soiled with debris (special attention to areas under equipment.)// Ceiling vent covers soiled with dust in restrooms.// Clean ceiling lights in kitchen. 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Repair floors throughout kitchen.// Repair ceiling tiles in hallway leading to restrooms. 6-101.11 Provide materials that are smooth, durable, and easily cleanable for indoor floors, walls and ceilings; use nonabsorbent materials for areas subject to moisture.// Cardboard located on floor in front of fryers.

4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.// Gasket torn on RI unit housing tilapia and catfish fillets. 4-101.11(B-E) Provide food contact surfaces that are: durable; corrosion resistant; non-absorbent; smooth; easily cleanable; resistant to chipping, scratching, distortion and decomposition.// Clean equipment stored on cardboard.