DAN'S DRIVE-IN, 1881 S High St, Columbus, OH 43207 - Restaurant inspection findings and violations

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Business Info

Restaurant: DAN'S DRIVE-IN
Address: 1881 S High St, Columbus, OH 43207
Total inspections: 18
Last inspection: Oct 12, 2012
Score
(the higher the better)
88
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • A handwashing sign was not posted at all handwashing sinks.
  • After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
  • Cloths use for wiping counters and other equipment surfaces are not laundered daily [as specified in OAC õõ3717-1-04.7].
  • 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.
  • Handwashing sink is being used for purposes other than handwashing.
  • In-use utensils are improperly stored.
  • Outer openings of a food facility were not protected against the entry of insects and rodents.
  • 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.
  • 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.
  • Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
  • The floors, floor coverings, walls, wall coverings, and ceilings were not designed, constructed, and installed so they are smooth and easily cleanable.
  • The physical facilities are not cleaned as often as necessary.
  • There are unnecessary or nonfunctional items and /or litter on the premises.
  • 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 14, 2010 60
No violation noted during this evaluation. Critical Control Point Oct 14, 2010 100
No violation noted during this evaluation. Followup Inspection Oct 28, 2010 100
  • Each handwashing sink did not have a supply of hand cleaning liquid, powder or bar soap.
  • Food employee(s) did not wash hands in situations that specifically require them to do so.
  • Food items are not protected from contamination during storage.
  • Handwashing sink is being used for purposes other than handwashing.
  • 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.
  • Non-food contact surfaces are dirty.
  • Ready-to-eat food was not protected from cross-contamination by separation from raw animal food.
  • The physical facilities are not cleaned as often as necessary.
Standard Inspection Jan 25, 2011 84
No violation noted during this evaluation. Critical Control Point Jan 25, 2011 100
  • A chlorine sanitizing solution was being used improperly.
  • Access to handwashing sink is blocked.
  • Equipment and/or components were not maintained in good working order.
  • Equipment is not approved by a recognized agency or authority.
  • Food employee(s) did not wash hands in situations that specifically require them to do so.
  • Multiuse food-contact surfaces were not smooth or free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, space corners, or crevices.
  • Non-food contact surfaces are dirty.
  • Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling were not constructed of a corrosion-resistant, nonabsorbent, and smooth material.
  • Observed unacceptable employee beverage containers.
  • Plumbing system is not maintained in good repair.
  • 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.
  • Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
  • The operator is not using an effective method for cooling.
  • The operator is using time without temperature without a written procedure.
  • 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 May 31, 2011 47
No violation noted during this evaluation. Critical Control Point May 31, 2011 100
No violation noted during this evaluation. Followup Inspection Jun 7, 2011 100
  • Handwashing sink is being used for purposes other than handwashing.
  • Linens are being inappropriately used in contact with food.
  • Non-food contact surfaces are dirty.
  • The operator is using time without temperature without a written procedure.
  • The windows or doors were not protected against the entry of insects and rodents.
  • Working containers of poisonous or toxic materials are not labeled.
Standard Inspection Sep 19, 2011 86
No violation noted during this evaluation. Critical Control Point Sep 19, 2011 100
No violation noted during this evaluation. Complaint Inspection Sep 19, 2011 100
  • The operator is not using an effective method for cooling.
Followup Inspection Oct 5, 2011 95
  • A chemical sanitizer is being improperly used or does not meet the criteria specified under paragraph (E) of rule 3717-1-07.1 of the Administrative Code.
  • 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 and/or components were not maintained in good working order.
  • Equipment components were not intact, tight or properly adjusted.
  • Equipment is not approved by a recognized agency or authority.
  • Food is stored unwrapped or in uncovered containers.
  • Food temperature measuring devices were not accurate to plus or minus two degrees Fahrenheit in the intended range of use.
  • Handwashing sink does not provide water at a minimum temperature of 100°F (38°C) through a mixing valve or combination faucet.
  • In-use utensils are improperly stored.
  • 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.
  • Non-food contact surfaces are dirty.
  • Nonfood-contact surfaces were not designed and constructed to allow easy cleaning and to facilitate maintenance.
  • 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.
  • Sanitizer concentration is not being monitored.
  • Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
  • The physical facilities were not maintained in good repair.
  • 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
Standard Inspection May 31, 2012 48
No violation noted during this evaluation. Critical Control Point May 31, 2012 100
  • Equipment and/or components were not maintained in good working order.
  • Equipment components were not intact, tight or properly adjusted.
  • Equipment is not approved by a recognized agency or authority.
  • 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.
  • 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.
  • 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 Jun 19, 2012 76
  • Equipment components were not intact, tight or properly adjusted.
  • Equipment is not approved by a recognized agency or authority.
  • The operator is not using an effective method for cooling.
Followup Inspection Jun 25, 2012 93
  • Each handwashing sink did not have a supply of hand cleaning liquid, powder or bar soap.
  • Equipment components were not intact, tight or properly adjusted.
  • Equipment is not approved by a recognized agency or authority.
  • Insect control devices were installed so that the devices are located over a food preparation area.
  • Nonfood-contact surfaces are not cleaned frequently enough.
  • 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.
  • The operator failed to remove dead pest(s) in a timely manner.
  • Time/temperature controlled for safety food was improperly thawed.
Standard Inspection Oct 12, 2012 88
No violation noted during this evaluation. Critical Control Point Oct 12, 2012 100

Violation descriptions and comments

Oct 14, 2010

PIC - Lucky
Updated green sign.

Oct 14, 2010

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+) Good use of gloves
IV. Person in Charge/Demonstration of Knowledge (+) PIC could not correctly explain calibration of thermometers
V. Thawing (+) Thawing by refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) Not properly cooling
VIII. Date Marking/Time as a Public Health Control (-) No date marking observed
IX. Consumer Advisory (+) Listed in menu
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (+) All food was off the floor
XII. Chemical (N/A)
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (-) Available but not properly calibrated

Oct 28, 2010

PIC - Lucky
At time of follow up inspection there were no critical or noncritical violations. Thank you!

Jan 25, 2011

PIC - Lucky
Updated green sign.

Jan 25, 2011

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (-) Wash hands when necessary.
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 (+)
IX. Consumer Advisory (+) Astrick all menu items that can be made to order (over easy eggs)
XI. Protection from contamination (+)
XII. Chemical (+)
XIV. Transporting Food off Premise (+)
XV. Temperature Measuring Devices (+)

May 31, 2011

PIC- Lucky
Updated green sign.
Follow up inspection in two weeks.

May 31, 2011

VIII. Date marking
Observed chicken salad and pasta missing date marking. PIC corrected at the time of inspection. CDC risk factor improper holding temperatures.
Time in lieu
Observed eggs and sausage in time in lieu without a written procedure. PIC corrected at the time of inspection. CDC risk factor improper holding temperature.

Jun 7, 2011

PIC-Lucky
At the time of follow up inspection observed no critical violations.

Sep 19, 2011

PIC - Lucky
Updated green sign.

Sep 19, 2011

VIII. Time as a Public Health Control
Observed time in lieu of temperature being used for home fries. PIC needs to submit a precedure to the health department and be
approved for this method before using it. PIC will submit a plan in the next day. CDC Risk Factor: time as a health concern
II. Chemical
Observed two bottles of chemical without labels. PIC labeled the chemicals immediately. CDC Risk Factor: poisonous materials.

Sep 19, 2011

After conducting standard inspection, complaint has been abated. There is no cause for action and observed complaint was not verifiable.

Oct 5, 2011

PIC - Lucky
All critical violations have been corrected at the time of inspection.
PIC e mailed the procedure for time in lieu for hash browns and it will be reviewed by the health department.

May 31, 2012

PIC Isreal/ Lucky
Updated Green Sign

May 31, 2012

Discussed
Provided information
III. Hand washing, Prevention of Contamination from Hands
Must ensure hot water and paper towels are always provided at front hand washing sink to allow for proper hand washing.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Observed soup and gravy made 9 hours prior holding in upright cooler at 46-60 degrees F. Foods must be properly cooled from 135-70 degrees F within 2 hours and then 70-41 degrees or below within the next 4 hours. Food was discarded at time of inspection.
Observed cold foods in far left prep top cooler holding between 46-53 degrees F. Must ensure all cold TTCS foods are held at or below 41 degrees F to prevent the growth of harmful bacteria. Food was discarded at time of inspection.
VIII. Date Marking/Time as a Public Health Control
Observed foods in multiple locations made/ dated 9 days prior not discarded. Tuna and soup was discarded at time of inspection. Must ensure all prepared/ opened TTCS foods are properly date marked and used or discarded within 7 days.
IX. Consumer Advisory
Consumer advisory is posted on the back of the menu. When re-printing the menu add an * to each item that can be ordered raw or undercooked.
XII. Chemical
Observed no measurable sanitizer in chemical dish machine. PIC immediately called for maintenance. Must manually wash and

Jun 19, 2012

Employees Mike/ Gary
PIC Lucky arrived towards the end of the inspection. Went over report with PIC Lucky.
Observed REPEAT critical and non-critical violations

Jun 25, 2012

Do not leave side door open for ventilation. Keep screen door closed to prevent contamination.
All open critical violations have been corrected.
PIC Israel/ Updated Green Sign

Oct 12, 2012

PIC Lucky
Updated Green Sign
Went over report with PIC.

Oct 12, 2012

Discussed
Provided information
III. Hand washing, Prevention of Contamination from Hands
Observed no soap at bar hand washing sink. Must ensure all sinks are provided with soap and paper towels at all times to allow for proper hand washing.
IV. Person in Charge/Demonstration of Knowledge
PIC and kitchen staff was able to demonstrate the necessary food safety knowledge.
V. Thawing
Fish was being thawed at room temperature. Must ensure foods are thawed under refrigeration, cold running water and/ or as part of the cooking process. Fish was removed to the refrigerator at time of inspection.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Cold foods were held below 41 degrees F. Hot foods were maintained above 135 degrees F.
VIII. Date Marking/Time as a Public Health Control
Observed sauce held in walk-in cooler made 14 days prior was not discarded. Food was voluntarily discarded at time of inspection. Must ensure made/ opened TTCS foods held refrigerated are used or discarded within 7 days to prevent the growth of harmful bacteria.
XI. Protection from contamination
Observed multiple fly traps being stored throughout the facility and not being removed in a timely manner. Only store traps in areas of the facility where

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