Cafe Central

Equipment and surfaces were dirty.

Inspector’s note: 4-602.13 clean the grease buildup on the outside door of the 2-door prep cooler, 3-compartment sink on the pipes beneath the sink and exterior of the sink basins, exterior of the stove and exterior and interior of the deep fryer.

Plumbing problems, or missing protection against backflow.

Inspector’s note: 5-205.15 observed a leak at the drain line of the 3-compartment sink in the rear food prep area. Management instructed to repair.

Ventilation or lighting was inadequate.

Inspector’s note: 6-501.14 observed an excessive buildup of grease on the ventilation hood and filters above the cooking equipment. Management instructed to clean the ventilation hood and filters.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed evidence of rodent activity in the basement. Observed approx. 100 rat droppings on the floor of the basement hvac closet and in the rear of the basement. Management instructed to clean and remove all rodent droppings from all affected areas. Additional pest control service is needed to eliminate the pest activity. Priority foundation violation 7-38-020(a). Citation issued.

Equipment and surfaces were dirty.

Inspector’s note: Clean the grease buildup on the outside door of the 2-door prep cooler, 3-compartment sink on the pipes beneath the sink and exterior of the sink basins, exterior of the stove and exterior and interior of the deep fryer.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed a leak at the drain line of the 3-compartment sink in the rear food prep area. Management instructed to repair.

Ventilation or lighting was inadequate.

Inspector’s note: Observed an excessive buildup of grease on the ventilation hood and filters above the cooking equipment. Management instructed to clean the ventilation hood and filters.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: 6-501.112 observed dead cockroaches on the floor of the food prep area, inside of the protective plastic along the outside of the 2-door freezer, on top of the dish machine, and glueboards above the 3-compartment sink. Management instructed to clean and remove all dead insects.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed the prep table across from the grill with excessive rust and holes in the shlef below. Management instructed to replace the prep table.

Equipment and surfaces were dirty.

Inspector’s note: 4-602.13 clean the interior and exterior of the deep fryer and stoves with encrusted grease. Clean the prep tables in the food prep area.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.11 repair the openings in the walls of the food prep area, especially around and above the 3-compartment sink. Seal all openings in the walls to prevent pest harborage conditions.

Ventilation or lighting was inadequate.

Inspector’s note: 6-501.14 clean the excessive grease buildup on the ventilation hood and filters above the cooking equipment.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: 6-501.112 observed dead cockroaches on the floor of the food prep area, inside of the protective plastic along the outside of the 2-door freezer, on top of the dish machine, and glueboards above the 3-compartment sink. Management instructed to clean and remove all dead insects.

Equipment and surfaces were dirty.

Inspector’s note: 4-602.13 clean the exterior of the 2-door freezer and remove the protective plastic that is holding dead cockroaches inside. Clean the interior and exterior of the deep fryer and stoves with encrusted grease. Clean the prep tables in the food prep area.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.11 repair the openings in the walls of the food prep area, especially around and above the 3-compartment sink. Seal all openings in the walls to prevent pest harborage conditions.

Ventilation or lighting was inadequate.

Inspector’s note: 6-501.14 clean the excessive grease buildup on the ventilation hood and filters above the cooking equipment.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed live insect activity and evidence of rodent activity on the premises. Observed 3 live cockroaches on and inside of the holes in the wall of the dishwashing area. Also observed approx. 50 rat droppings on the floor in the basement beneath the staircase and around the walls of the basement storage area. Observed approx. 25 rat droppings under the 3-compartment sink in the front food prep area. Management instructed to clean and remove all rodent droppings throughout the premises. Additional pest control service is needed to eliminate the pest activity. Priority foundation violation 7-38-020(a). Citation issued.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Repair the openings in the walls of the food prep area, especially around and above the 3-compartment sink. Seal all openings in the walls to prevent pest harborage conditions.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed torn/damaged rubber gasket on door of the coolers in the rear prep area. Instructed to repair or replace gasket.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed torn/damaged rubber gasket on door of the coolers in the rear prep area. Instructed to repair or replace gasket.

Equipment and surfaces were dirty.

Inspector’s note: Observed a build up of grease on exterior of the cooking equipment in the rear kitchen. Instructed to clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed build-up of grease and food debris on the floors behind the cooking equipment and coolers. Instructed to clean maintain.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Noted a few prepared food not labeled inside reach in cooler. Instructed manager to properly label food items with the name of product and date it was made.

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: Instructed manager to properly store clean dish at the front prep/serving counter. Must invert dish at the steam table to prevent contamination of the clean dishes.

Equipment and surfaces were dirty.

Inspector’s note: Noted the fan covers inside the reach in coolers dirty. Must clean and maintain.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Instructed to detail clean and maintain the lower compartment fryer and the side of the large burners to remove grease and encrusted food debris buildup.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Observed dust buildup on the duct work above the prep area and the metal brackets hanging from the ceiling. Instructed to detail clean and maintain.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Instructed to remove the rust from the storage racks inside the reach in coolers in the rear prep area. -paint/seal the raw wood shelves above the rear 3-compartment sink (make surface smooth and easily cleanable.) -remove the foil from the wall behind the cooking equipment in the rear prep area. Maintain all.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Instructed to clean and maintain the can opener, interior of the ovens, the storage racks in the reach in coolers, the paper towel dispenser above the rear exposed hand washing sink and the exterior/knobs on the rear exposed hand washing sink.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Instructed to clean the interior of the floor drains, floors in the corners and remove the cardboard from the floor under the cooking equipment in the rear prep area .

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Instructed to clean and maintain the filters on the rear ventilation hood and the vents in the front dining area.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Instructed to place all cooking equipment under the rear ventilation hood. The double gas burner is not completely under the hood. Maintain same.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Instructed to hang all mops up to dry when not in use. Maintain same.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Broken and missing floor tiles at entrance to the kitchen and throughout the food prep area. Must replace/repair.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Hole in the ceiling of the mens washroom and damaged ceiling with peeling paint and plaster above the espresso machine. Must seal/ repair.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Missing light shield above the cooks line. Must replace.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: Found bulk food in container not properly labeled. Advised to label all bulk foods and maintain.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Observed wood shelving in kitchen area with dirt buildup and with exposed raw wood. Instructed to seal and clean or to replace and maintain.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Obsserved grease accumulation in bottom of fryer. Instructed to clean, sanitize, and maintain.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Observed cardboard boxes being used as liner on the floor near cooking equipment. Instructed to remove and maintain.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Observed wall above 3 compartment sink in poor repair. Instructed to repair and maintain. Observed wall behind atm with holes in lower portion. Instructed to seal and maintain. Observed cardboard used to close off vent in kitchen on the west wall. Instructed to remove and maintain. Found food products being stored in basement along unsealed concrete wall. Instructed to seal so wall is smooth and easily cleanable. Observed food stored in basement under exposed ceiling with raw wood and pipes running over head. Instructed to install a shield above food products and maintain.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Observed kitchen exposed handsink with no splashguard. Instructed to install a splashguard between the handsink and 3 compartment sink and to maintain.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: Foods in cooler and bulk storage containers not labeled or dated. Instructed to label and date all foods not in original containers.

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Inspector’s note: Multi use utensils not properly stored. Instructed to invert utensils to prevent contamination before use.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Raw wood storage shelves in prep areas. Instructed to apply non-toxic sealant to surface.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Cooking equipment, exhaust hood and filters, sinks, coolers not cleaned. Instructed to detail clean and sanitize daily.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Floor not maintained throught out premises. Instructed to detail clean and seal wooden floor under front counter.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Walls not maintained thorugh-out premises. Instructed to seal all openings and gaps in walls, basebaords, corners and ceiling. Walls in rear prep area not maintained. Instructed to repaint walls. Instructed to remove peeling paint from ventilation duct in rear prep area and seal and/or repaint. Ventilation and duct in prep area and above steam table not cleaned. Instructed to detail clean.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Light bulbs not shielded above coffee maker. instructed to shield bulb and installed end caps.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Backflow preventer not installed on coffee maker in front prep area. Instructed to install backflow preventer visible on coffee maker. Utility sink not provided on premises. Instructed to install utility with hot and cold running water. Cooking equipment not under ventilation. Instructed to extend exhaust hood or remove equipment thats not properly vented. Chicken roaster cooker not under ventilation. Instructed to have rotisserie under exhasut hood or provide specs for kilowatts.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Thermometer not visible inside coolers. Instructed to have thermometer conspicuous inside all coolers.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Supplies not properly stored. Instructed to elevate supplies 6 inches or higher and away from wall.

Appropriate method of handling of food (ice) hair restraints and clean apparel worn

Inspector’s note: Hair restraints not provided for food handlers in prep area. Instructed to provided hair restraints for all food handlers.

Dish washing facilities: properly designed, constructed, maintained, installed, located and operated

Inspector’s note: Dish washing facilities not maintained or operated. Low temp dishmachine not properly santized. Chlorine sanitizer at 0 ppm. Instructed to have dishmachine properly sanitizing at 100 ppm. Three compartment sink not maintained. Instructed to repair drainline at bottom of sink to prevent leak. Must also repair/weld seam that cracked at top of three compartment sink.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: Foods in cooler and bulk storage containers not labeled or dated. Instructed to label and date all foods not in original containers.

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Inspector’s note: Multi use utensils not properly stored. Instructed to invert utensils to prevent contamination before use.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Exposed handsink installed next to three compartment sink. Instructed to install sheild on both sides of sink. Raw wood storage shelves in prep areas. Instructed to apply non-toxic sealant to surface.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Cooking equipment, exhaust hood and filters, sinks, coolers not cleaned. Instructed to detail clean and sanitize daily.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Floor not maintained throught out premises. Instructed to detail clean and seal wooden floor under front counter.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Walls not maintained thorugh-out premises. Instructed to seal all openings and gaps in walls, basebaords, corners and ceiling. Walls in rear prep area not maintained. Instructed to repaint walls. Instructed to remove peeling paint from ventilation duct in rear prep area and seal and/or repaint. Ventilation and duct in prep area and above steam table not cleaned. Instructed to detail clean.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Light bulbs not shielded above coffee maker. instructed to shield bulb and installed end caps.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Backflow preventer not installed on coffee maker in front prep area. Instructed to install backflow preventer visible on coffee maker. Utility sink not provided on premises. Instructed to install utility with hot and cold running water. Cooking equipment not under ventilation. Instructed to extend exhaust hood or remove equipment thats not properly vented. Chicken roaster cooker not under ventilation. Instructed to have rotisserie under exhasut hood or provide specs for kilowatts. Instructed to install exposed handsink in front prep area.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Thermometer not visible inside coolers. Instructed to have thermometer conspicuous inside all coolers.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Supplies not properly stored. Instructed to elevate supplies 6 inches or higher and away from wall.

Appropriate method of handling of food (ice) hair restraints and clean apparel worn

Inspector’s note: Hair restraints not provided for food handlers in prep area. Instructed to provided hair restraints for all food handlers.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Ice scoop not properly stored. Instructed to store in sanitize holder or container.