GINEVRA CAFE, 2285 Morse Rd, Columbus, OH 43229 - Restaurant inspection findings and violations



Business Info

Restaurant: GINEVRA CAFE
Address: 2285 Morse Rd, Columbus, OH 43229
Total inspections: 7
Last inspection: Aug 21, 2012
Score
(the higher the better)

92

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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)

No violation noted during this evaluation. Inspection Preoperation Jan 25, 2011 100
  • Each handwashing sink did not provide individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
  • Equipment is not approved by a recognized agency or authority.
  • Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
  • There are unnecessary or nonfunctional items and /or litter on the premises.
  • There is no test kit available for measuring the concentration of the sanitizer.
  • Time/temperature controlled for safety foods were being held at temperatures below 135 degrees F [or a roast was being held below 130°F].
Inspection 30 day Feb 23, 2011 90
  • Equipment is not approved by a recognized agency or authority.
  • Fixed equipment was not properly installed.
  • There are unnecessary or nonfunctional items and /or litter on the premises.
  • Working containers of food are not properly labeled.
Standard Inspection Mar 24, 2011 96
  • The light intensity was not at least 50 foot candles (540 lux) on a surface where a food employee is working with food, utensils or equipment where employee safety is a factor.
  • The operator is using time without temperature without a written procedure.
  • Time/temperature controlled for safety foods were being held at temperatures below 135 degrees F [or a roast was being held below 130°F].
  • Unsafe food was not discarded or properly reconditioned
Standard Inspection Dec 28, 2011 84
  • Light bulbs were not shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, or linens; or unwrapped single-service or single-use articles.
Followup Inspection Jan 23, 2012 99
  • Food items are not protected from contamination during storage.
  • Plumbing system is not maintained in good repair.
  • The physical facilities are not cleaned as often as necessary.
  • Utensils and/or equipment were not properly rinsed.
Standard Inspection Aug 21, 2012 92
No violation noted during this evaluation. Critical Control Point Aug 21, 2012 100

Violation descriptions and comments

Jan 25, 2011

Inspected and approved to operate as Risk Level 2.
Received check #015 for $310.00
Within 14 days:
1) Attend Level 1 Training (PIC per shift)
2) Soap and paper towels and hand washing sign at all hand sinks
3) Obtain metal stem thermometer for checking food temperatures
4) Sanitizer and test strips for 3comp sink

Feb 23, 2011

PIC: Abdi
Gave Green Sign
Note: when bringing hot foods from a different facility, please check temperature and reheat in microwave if below 135 deg F.
Note: Quat sanitizer works ideally in warm water (70-100 deg F).

Mar 24, 2011

PIC: Abdi
Updated Green Sign
Note: Facility is expanding menu and will now operate as Risk Class 4.

Dec 28, 2011

PIC: Abdul
Updated green sign
Conducted inspection due to change in cooking processes. Facility will be increased to Risk Level 4 next licensing year.
Follow-up inspection in about 2 weeks.

Jan 23, 2012

PIC: Abdi
Follow-up inspection for standard on 12-28-11.
Critical violations corrected: observed proper hot holding; written procedure for time-in-lieu of temperature in place. Remember that the time the product is put out and the time the product is to be discarded must be documented each time.
Non-critical violations corrected: light intensity in food preparation areas is adequate

Aug 21, 2012

TALKED TO ABDI
SUGGESTED SOME WAYS TO HELP MAKE KITCHEN MORE EFFICIENT
UPDATED GREEN FOOD SAFETY SIGN

Aug 21, 2012

FOODS FROM APPROVED SOURCES
DISCUSSED MAJOR FOOD ALLERGENS
FACILITY HAS PROCEDURE FOR KEEPING PASTA 4 HOURS OUT OF TEMP DOCUMENTED
THERMOMETERS WERE IN COOLERS

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Distance

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