KATZINGERS DELI, 475 S 3rd St, Columbus, OH 43215 - Restaurant inspection findings and violations

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Business Info

Restaurant: KATZINGERS DELI
Address: 475 S 3rd St, Columbus, OH 43215
Total inspections: 16
Last inspection: Jul 12, 2012
Score
(the higher the better)
100
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
No violation noted during this evaluation. Inspection Other Feb 7, 2011 100
  • Food items are not protected from contamination during storage.
  • Food-contact surfaces were dirty.
  • Non-food contact surfaces are dirty.
  • Outer openings of a food facility were not protected against the entry of insects and rodents.
  • 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.
  • The operator is using time without temperature without a written procedure.
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
Inspection 30 day Mar 2, 2011 77
No violation noted during this evaluation. Critical Control Point Mar 2, 2011 100
  • In-use utensils are improperly stored.
  • Non-food contact surfaces are dirty.
  • The can opener blade was dull and creating metal fragments
  • The operator is not using an effective method for cooling.
  • 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
Standard Inspection Oct 13, 2011 81
No violation noted during this evaluation. Critical Control Point Oct 13, 2011 100
  • A food facility was preparing food using a process that requires a variance and did not have a variance.
  • Food employee was touching ready-to-eat food with bare hands.
  • Linens are being inappropriately used in contact with food.
  • Multiuse food-contact surfaces were not smooth or free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, space corners, or crevices.
  • Ready-to-eat, time/temperature controlled for safety food that was prepared in a food processing plant and subsequently opened in a food service operation or a retail food establishment is not properly date marked.
  • The licensor has cause to believe that food is adulterated or misbranded This food is embargoed until its disposition can be determined.
  • The operator is not using an effective method for cooling.
  • Time/temperature controlled for safety foods are not being properly cooled within the allowed time period.
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
  • Unsafe food was not discarded or properly reconditioned
Followup Inspection Nov 4, 2011 58
No violation noted during this evaluation. - Nov 4, 2011 100
No violation noted during this evaluation. Followup Inspection Nov 7, 2011 100
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
  • Unsafe food was not discarded or properly reconditioned
Followup Inspection Nov 16, 2011 90
No violation noted during this evaluation. Followup Inspection Dec 1, 2011 100
  • Equipment and/or components were not maintained in good working order.
  • Equipment is not approved by a recognized agency or authority.
  • Fixed equipment was not properly installed.
  • Food-contact surfaces were dirty.
  • In-use utensils are improperly stored.
  • Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials.
  • 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.
  • Nonfood-contact surfaces are not cleaned frequently enough.
  • Outer openings of a food facility were not protected against the entry of insects and rodents.
  • PIC did not have an irreversible registering temperature indicator (maximum registering thermometer or heat strips) available to test the maximum temperature of the hot water in the dish washing machine.
  • Pressure measuring devices on the dish machine were not accurate or were not properly scaled..
  • Ready-to-eat, time/temperature controlled for safety food that was prepared in a food processing plant and subsequently opened in a food service operation or a retail food establishment is not properly date marked.
  • Ready-to-eat, time/temperature controlled for safety food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination.
  • 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.
  • Surfaces and/or utensils used for time / temperature controlled for safety foods not cleaned every four hours.
  • Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
  • The air gap between a plumbing fixture and a piece of equipment is not sufficient to prevent back siphonage of contaminated water.
  • The person in charge was unable to demonstrate the necessary food safety knowledge.
  • The physical facilities are not cleaned as often as necessary.
  • The rinse temperature in a mechanical warewashing operation was not adequate to sanitize dishes and utensils.
  • There are unapproved animals on the premises.
  • There was visible dirt and debris on dry wiping cloths or on wet wiping cloths in a freshly made sanitizing solution.
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
  • 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
  • Wall and ceiling covering materials were not attached so that they are easily cleanable.
Standard Inspection May 29, 2012 22
No violation noted during this evaluation. Critical Control Point May 29, 2012 100
No violation noted during this evaluation. Complaint Inspection May 29, 2012 100
No violation noted during this evaluation. - May 29, 2012 100
  • Equipment and/or components were not maintained in good working order.
  • Equipment is not approved by a recognized agency or authority.
  • Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials.
  • 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.
  • Pressure measuring devices on the dish machine were not accurate or were not properly scaled..
  • Ready-to-eat, time/temperature controlled for safety food that was prepared in a food processing plant and subsequently opened in a food service operation or a retail food establishment is not properly date marked.
  • Ready-to-eat, time/temperature controlled for safety food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination.
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
  • Unsafe food was not discarded or properly reconditioned
Followup Inspection Jun 20, 2012 75
No violation noted during this evaluation. Followup Inspection Jul 12, 2012 100

Violation descriptions and comments

Feb 7, 2011

PIC- Seth
Inspected and approved to operate.
Collected a check #19942 for the amount of 654.00
Correct in two weeks:
seal handsink
obtain commercial microwave
get new cutting boards
removed elbow from prep sink drain
obtain a door seal for back door

Mar 2, 2011

PIC - Seth
Updated green sign.
contact me on what you decide with sandwich prep coolers.

Mar 2, 2011

Discussed
Provided information
I. Employee Health (+) Health records kept
II. Personnel Cleanliness (+) Well maintained
III. Hand washing, Prevention of Contamination from Hands (+ ) All employees washed hands when necessary
IV. Person in Charge/Demonstration of Knowledge (+) Level I training complete
V. Thawing (+) Refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) Sandwich cooler tops more too warm
VIII. Date Marking/Time as a Public Health Control (-) Melon missing date marking- time in lieu needed
IX. Consumer Advisory (+) Will be added to next menu print
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (-) Keep food off floor
XII. Chemical (+) Labeled and correctly stored
XIV. Transporting Food off Premise (+) Food is kept in warmer or refrigerator until delivered.
XV. Temperature Measuring Devices (+) All present where needed

Oct 13, 2011

pic - seth
updated green sign

Oct 13, 2011

vii cold holding.
make sure that sandwich cooler is at or below 41 degrees F. Observed cooler foods between 45-52 deg F. PIC will double pan with ice or use freeze pans to ensure proper temperatures. Salmon that is ROP needs to be below 38 deg F.
CDC Risk factor: improper holding temperatures.

Nov 4, 2011

pic-seth

Nov 4, 2011

inspection with Jennifer Panian

Nov 7, 2011

Embargoed Jose Madrid salsa was voluntarily discarded by Katzingers Deli.
Brought facility inbformation on food testing and colling logs.

Nov 16, 2011

PIC - Seth
Facility is placing a time in lieu of temperature procedure on their deli prep area. Facility needs to e mail or fax a copy of their procedure to the heatlh department. Policy must be approved before it can be used.

Dec 1, 2011

PIC - Seth
Observed all critical violations have been corrected at the time of inspection, Thank you.

May 29, 2012

PIC Seth
Updated Green Sign
Voluntary destruction forms were filled out and signed for the items that were discarded during the inspection.

May 29, 2012

Discussed/ Provided information
III. Hand washing, Prevention of Contamination from Hands
Observed hand washing sinks fully stocked with soap and paper towels. Observed employees handling food were wearing gloves. Make sure to wash hands between gloves changes.
IV. Person in Charge/Demonstration of Knowledge
PIC's are Servsafe certified. PIC must demonstrate the necessary food safety knowledge by limiting the amount of violations throughout the facility.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Observed cold and hot foods improperly holding. Cold foods in multiple coolers throughout the facility were holding above 41 degrees F and hot corned beef in hot holding unit was holding at 121 degrees F. Foods were discarded and rapidly reheated at time of inspection. Must ensure cold foods maintain at or below 41 degrees F and hot foods at or above 135 degrees F at all times.
VIII. Date Marking/Time as a Public Health Control
Observed multiple items throughout the facility not date marked, improperly date marked and/ or not discarded by the date mark. Must ensure all opened/ prepared TTCS foods held refrigerated for more than 24 hours must have a date mark and be used or discarded within 7 days. Foods were discarded and/or properly date marked at time of inspection.
XI. Protection from contamination

May 29, 2012

Completed Standard and CCP inspection of the facility. During the inspection I observed multiple critical and non-critical violations that could possibly lead to a food bourne illness. I will be following up on the facility to ensure the Critical violations have been corrected. There is no cause for further action. Complaint closed.

May 29, 2012

helped julian at katzingers

Jun 20, 2012

PIC Eric
Updated Green Sign
Went over report with PIC Eric
Many open violations have been corrected. Observed REPEAT critical and non-critical violations.
Notes: Cover/ place lid on open pickles to prevent possible contamination. Also store single service containers facing down.

Jul 12, 2012

All open critical violations have been corrected.
2 new cheese cases have been installed and are holding at proper temperature.
PIC Eric
Updated Green Sign
Went over report w/ PIC Eric

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