CAFE NAPOLITANA, 40 N High St, Columbus, OH 43215 - Restaurant inspection findings and violations

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Business Info

Restaurant: CAFE NAPOLITANA
Address: 40 N High St, Columbus, OH 43215
Total inspections: 18
Last inspection: Aug 10, 2012
Score
(the higher the better)
93
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Food temperature measuring devices were not accurate to plus or minus two degrees Fahrenheit in the intended range of use.
  • The operator is not properly using time as a public health control.
  • The person in charge was unable to demonstrate the necessary food safety knowledge.
  • The physical facilities are not cleaned as often as necessary.
  • There is no covered receptacle in women's restroom.
  • Time/temperature controlled for safety food prepared from ingredients at ambient temperature was not cooled within 4 hours to 41 °F (5 °C) or less.
Standard Inspection Aug 10, 2010 78
No violation noted during this evaluation. Critical Control Point Aug 10, 2010 100
No violation noted during this evaluation. Followup Inspection Sep 15, 2010 100
  • Refrigerated, ready-to-eat, time/temperature controlled for safety food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked.
Standard Inspection Jan 11, 2011 95
No violation noted during this evaluation. Critical Control Point Jan 11, 2011 100
  • A chlorine sanitizing solution was being used improperly.
  • 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.
  • Food employee(s) did not have their hair effectively restrained.
  • Food employee(s) did not wash hands in situations that specifically require them to do so.
  • Food-contact surfaces were dirty.
  • Refrigerated, ready-to-eat, time/temperature controlled for safety food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked.
  • Single use gloves were used for more than one task or were not changed when contaminated.
  • Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
  • The light intensity was not at least 10 foot candles (108 lux) at a distance of 30 inches (75 centimeters) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning.
  • The physical facilities are not cleaned as often as necessary.
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
  • Unsafe food was not discarded or properly reconditioned
  • Working containers of food are not properly labeled.
Standard Inspection May 27, 2011 63
No violation noted during this evaluation. Critical Control Point May 27, 2011 100
  • Access to handwashing sink is blocked.
  • After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
  • Food employee(s) did not wash hands in situations that specifically require them to do so.
  • Refrigerated, ready-to-eat, time/temperature controlled for safety food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked.
  • Single use gloves were used for more than one task or were not changed when contaminated.
  • The light intensity was not at least 10 foot candles (108 lux) at a distance of 30 inches (75 centimeters) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning.
  • Working containers of food are not properly labeled.
Followup Inspection Jun 21, 2011 85
  • 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.
Followup Inspection Jul 6, 2011 99
No violation noted during this evaluation. - Jul 6, 2011 100
  • Equipment components were not intact, tight or properly adjusted.
  • Fixed equipment was not properly installed.
  • 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 physical facilities are not cleaned as often as necessary.
  • There is no test kit available for measuring the concentration of the sanitizer.
Followup Inspection Aug 12, 2011 95
  • After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
  • Food is not properly labeled.
  • Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
  • 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.
Followup Inspection Sep 19, 2011 96
  • A quaternary ammonium sanitizing solution was being used improperly
  • Cloths that were in use for wiping counters and other equipment surfaces were not being held between uses in a chemical sanitizer.
  • Each handwashing sink did not have a supply of hand cleaning liquid, powder or bar soap.
  • 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.
  • Food containers are not placed in a manner that provides maximum heat transfer while protecting food from contamination during cooling.
  • Food-contact surfaces were dirty.
  • Handwashing sink does not provide water at a minimum temperature of 100°F (38°C) through a mixing valve or combination faucet.
  • Poisonous or toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, single-service articles, or single-use articles.
  • Single-service articles and single-use articles or cleaned and sanitized utensils were not handled, displayed, and dispensed so that contamination of food-contact and lip-contact surfaces is prevented.
  • There is no test kit available for measuring the concentration of the sanitizer.
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
  • Unsafe food was not discarded or properly reconditioned
Standard Inspection Jan 17, 2012 64
No violation noted during this evaluation. Critical Control Point Jan 17, 2012 100
No violation noted during this evaluation. Followup Inspection Feb 6, 2012 100
No violation noted during this evaluation. Inspection Preoperation Apr 12, 2012 100
  • Food-contact surfaces were dirty.
  • The physical facilities are not cleaned as often as necessary.
  • There is no test kit available for measuring the concentration of the sanitizer.
Standard Inspection Aug 10, 2012 93
No violation noted during this evaluation. Critical Control Point Aug 10, 2012 100

Violation descriptions and comments

Aug 10, 2010

PIC Taylor. Updated Green Sign.

Aug 10, 2010

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+)
IV. Person in Charge/Demonstration of Knowledge (+)
V. Thawing (NA)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) See Standard Report.
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (NA)
X. Highly Susceptible Populations (NA)
XI. Protection from contamination (+)
XII. Chemical (+)
XIV. Transporting Food off Premise (NA)
XV. Temperature Measuring Devices (-) See Standard Report.

Sep 15, 2010

PIC: Aracri
All critical items corrected @ time of follow-up.

Jan 11, 2011

Pic: Palmo
Updated green sign

Jan 11, 2011

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+)
IV. Person in Charge/Demonstration of Knowledge (+)
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
VIII. Date Marking/Time as a Public Health Control (-) see standard inspection.
IX. Consumer Advisory (+)
X. Highly Susceptible Populations (+)
XI. Protection from contamination (+)
XII. Chemical (+)
XIV. Transporting Food off Premise (+)
XV. Temperature Measuring Devices (+)

May 27, 2011

PIC- Palmo; update green sign.

May 27, 2011

(-)*see violations on standard report
Discussed Critical Control Points With the owner
I. Employee Health (+) Policy acceptable
II. Personnel Cleanliness (+) Outer clothing is kept clean.
III. Hand washing, Prevention of Contamination from Hands (-) Employees are not effectively washing their hands and hand washing sinks are not stocked with materials to properly dry hands. To prevent the contamination of food, all employees shall effectively wash hands prior to working with ready-to-eat food.
IV. Person in Charge/Demonstration of Knowledge (+) PIC is knowledgeable with food protection practices/procedures.
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) Observed baked onions that were held at 60 F. To prevent the growth of bacteria all TCS foods shall be held below 41 F. The baked onions were discarded at the time of the inspection. CDC Risk Factor 1 – Improper Holding Temperatures.
VIII. Date Marking/Time as a Public Health Control (-)Observed TCS food (chicken and sausage) that was not date marked with a discard date. All temperature controlled shall be marked with a discard date once it is cooked or removed from a sealed package. Discussed the violation with the owner.
IX. Consumer Advisory NA
X. Highly Susceptible Populations NA
XI. Protection from contamination (+) Acceptable Raw animal foods are separated from

Jun 21, 2011

- All employees have effectively restrained hair.
- All sinks are equipped with paper towels.
- Thermometers are properly placed in all refrigerators.
- The dough mixer has been cleaned.
- All TCS food is kept out of the temperature danger zone.
- Discussed the inspection with the person-in-charge.
- 2 repeat critical violations were observed during the follow up inspection.

Jul 6, 2011

- Observed no critical violations during the inspection.
- A green "INSPECTED" sign was re-posted.

Jul 6, 2011

INSPECTION WITH SCOTT

Aug 12, 2011

PIC - Palmo

Sep 19, 2011

PIC - Palmo
- No critical violations have been observed during the monitoring inspection.

Jan 17, 2012

PIC - Palmo
- Updated green "INSPECTED" sign.
- Discussed the inspection report with the person-in-charge.
- Critical violations shall be corrected by the follow-up inspection or this facility will be referred to supervision for enforcement action.
- email - ddaracri1@att.net

Jan 17, 2012

Discussed CCP’s with the person-in-charge.
TCS= time/temperature controlled for safety foods.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-)
The person-in-charge is using ineffective methods to cool cooked marinara sauce. Hot, cooked foods shall be properly cooled from 135 to 70 degrees Fahrenheit in at least 2 hours and from 70 to 41 degrees Fahrenheit in an additional 4 hours to prevent excessive bacterial growth and potential consumer illness. Cooling methods were discussed with the person-in-charger during the inspection. CDC Risk Factor 4 – Unsafe Source.
During the inspection observed ham held in the temperature danger zone (45.8 F). Time/temperature controlled for safety foods shall be kept out of the temperature danger zone to prevent rapid bacterial growth and potential consumer illness. Ham held above 41 F was discarded during the inspection. CDC Risk Factor 1 – Improper Holding Temperature.
XII. Chemical (-)
Observed chemicals stored above clean equipment in the basement. Chemicals shall be properly used and stored to prevent food and equipment contamination. Chemicals were moved to a safe area during the inspection that would prevent food and equipment contamination. CDC Risk Factor: Other – Foreign Substances

I. Employee Health (+)
Management is aware and has a policy regarding employee health situations
II. Personnel Cleanliness (+)

Feb 6, 2012

PIC - Palmo - All violations listed on the previous inspection report have been corrected. Thank You!

Apr 12, 2012

FACILITY HAS ADDED A BAR AREA.
APPROVED TO OPERATE THE BAR AREA.
NEED TO PAINT OR SEAL THE WOOD IN THE BAR AREA.

Aug 10, 2012

Report reviewed and signed by the owner. Updated green sign.

Aug 10, 2012

I. Personnel Cleanliness (+)
Note: Acceptable and all employees appeared in good health.
II. Demonstration of Knowledge (+)
Note: Person in charge was able to answer the basic food safety questions. Person in charge stated that he generally reviews food safety information with all new hires.
III. Hand washing, Prevention of Contamination from Hands (+)
Note: Stocked and used appropriately. Observed employees properly and thoroughly wash hands.
V. Thawing (+)
Note: Most foods are thawed under refrigeration.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
Note: All temperatures were in compliance.
VIII. Date Marking/Time as a Public Health Control (+)
Note: All items were properly date marked. Facility is using time in lieu of temperature for the pizza during their lunch rush. Observed there is a board for marking the number of pizzas. Please continue to use this and make sure that it is filled out accordingly.
XI. Protection from contamination (+)
Note: Acceptable, foods properly stored.
XII. Chemical (+)
Note: All chemicals were labeled and stored appropriately
XV. Temperature Measuring Devices (+)
Note: Person in charge was able to demonstrate how to calibrate a thermometer and had one present.

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