H JOHNSONS DAIRY BAR, 1119 Lockbourne Rd, Columbus, OH 43206 - Restaurant inspection findings and violations

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Business Info

Restaurant: H JOHNSONS DAIRY BAR
Address: 1119 Lockbourne Rd, Columbus, OH 43206
Total inspections: 18
Last inspection: Oct 31, 2012
Score
(the higher the better)
83
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Cloths use for wiping counters and other equipment surfaces are not laundered daily [as specified in OAC õõ3717-1-04.7].
  • In-use utensils are improperly stored.
  • Nonfood-contact surfaces are not cleaned frequently enough.
  • 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 were not maintained in good repair.
  • There are unnecessary or nonfunctional items and /or litter on the premises.
  • Time/temperature controlled for safety foods were being held at temperatures below 135 degrees F [or a roast was being held below 130°F].
Standard Inspection Jan 14, 2011 89
No violation noted during this evaluation. Critical Control Point Jan 14, 2011 100
  • In-use utensils are improperly stored.
  • Time/temperature controlled for safety food was improperly thawed.
Standard Inspection Jan 26, 2011 98
No violation noted during this evaluation. Critical Control Point Jan 26, 2011 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.
  • The operator is not using an effective method for cooling.
  • 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].
Standard Inspection Aug 23, 2011 80
No violation noted during this evaluation. Critical Control Point Aug 23, 2011 100
  • 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 below 135 degrees F [or a roast was being held below 130°F].
Followup Inspection Sep 6, 2011 90
No violation noted during this evaluation. Followup Inspection Sep 14, 2011 100
  • Equipment is not approved by a recognized agency or authority.
  • In-use utensils are improperly stored.
  • Ready-to-eat food was not protected from cross-contamination by separation from raw animal food.
  • The floors, floor coverings, walls, wall coverings, and ceilings were not designed, constructed, and installed so they are smooth and easily cleanable.
  • The light intensity was not at least 20 foot candles (215 lux).
  • The operator is using time without temperature without a written procedure.
Standard Inspection Dec 22, 2011 86
No violation noted during this evaluation. Critical Control Point Dec 22, 2011 100
No violation noted during this evaluation. Complaint Inspection May 4, 2012 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 and/or components were not maintained in good working order. [multiple violations]
  • 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.
  • Handwashing sink is not located to allow convenient use by employees.
  • 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.
  • Miscellaneous sources of contamination observed.
  • Nonfood-contact surfaces are not cleaned frequently enough.
  • One service sink or one curbed cleaning facility equipped with a floor drain is not provided or conveniently located.
  • Single use gloves were used for more than one task or were not changed when contaminated.
  • Surfaces and/or utensils used for time / temperature controlled for safety foods not cleaned every four hours.
  • The floor and wall junctures were not coved and closed to no larger than one thirty-second inch (one millimeter).
  • The floors, floor coverings, walls, wall coverings, and ceilings were not designed, constructed, and installed so they are smooth and easily cleanable.
  • The person in charge could not explain the correct procedures for cleaning and sanitizing.
  • The person in charge could not explain the relationship between food safety and providing equipment that is sufficient in number and capacity, properly designed, constructed, located, installed, operated, maintained, and cleaned.
  • 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 not adequate equipment for cooling, heating or holding food.
  • Time/temperature controlled for safety food was improperly thawed.
  • 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
Standard Inspection May 4, 2012 39
No violation noted during this evaluation. Critical Control Point May 4, 2012 100
No violation noted during this evaluation. - May 8, 2012 100
  • Equipment is not approved by a recognized agency or authority.
  • Handwashing sink is not located to allow convenient use by employees.
  • Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials.
  • One service sink or one curbed cleaning facility equipped with a floor drain is not provided or conveniently located.
Followup Inspection Jun 5, 2012 92
  • 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.
Followup Inspection Jul 11, 2012 98
  • 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 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.
  • In-use utensils are improperly stored.
  • Nonfood-contact surfaces are not cleaned frequently enough.
  • Poisonous or toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, single-service articles, or single-use articles.
  • Ready-to-eat food was not protected from cross-contamination by separation from raw animal food.
  • The floors, floor coverings, walls, wall coverings, and ceilings were not designed, constructed, and installed so they are smooth and easily cleanable.
Standard Inspection Oct 31, 2012 83
No violation noted during this evaluation. Critical Control Point Oct 31, 2012 100

Violation descriptions and comments

Jan 14, 2011

Pic Herbie
updated green sign

Jan 14, 2011

Discussed
Provided information
I. Employee Health (+) Ok
II. Personnel Cleanliness (+) Ok
III. Hand washing, Prevention of Contamination from Hands (+) Ok
IV. Person in Charge/Demonstration of Knowledge (+) ok
V. Thawing (+) Ok
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) hot fish was not 135
VIII. Date Marking/Time as a Public Health Control (+) ok
IX. Consumer Advisory (+) NA
X. Highly Susceptible Populations (+) NA
XI. Protection from contamination (+) OK
XII. Chemical (+) Ok
XIV. Transporting Food off Premise (+) NA
XV. Temperature Measuring Devices (+) OK

Jan 26, 2011

Pic Owner
updated green Sign

Jan 26, 2011

Discussed
Provided information
I. Employee Health (+) OK
II. Personnel Cleanliness (+) Ok
III. Hand washing, Prevention of Contamination from Hands (+) oK
IV. Person in Charge/Demonstration of Knowledge (+) Ok
V. Thawing (+) Must work on it
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) OK keep it above 135
VIII. Date Marking/Time as a Public Health Control (+) ok
IX. Consumer Advisory (+) NA
X. Highly Susceptible Populations (+) NA
XI. Protection from contamination (+) Ok
XII. Chemical (+) Ok
XIV. Transporting Food off Premise (+) NA
XV. Temperature Measuring Devices (+) ok

Aug 23, 2011

PIC Herbie
Updated green sign

Aug 23, 2011

Discussed
Provided information
I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable, food employees eat, and drink only in designated areas
III. Hand washing, Prevention of Contamination from Hands (+)
Hand washing facilities are adequate and conveniently located and accessible for employees
Hand washing facilities are adequately supplied
Exposed ready-to-eat foods are not touched by bare hands
Hands are properly washed when required
IV. Person in Charge/Demonstration of Knowledge (+)
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety questions regarding the operation
V. Thawing (-) As part of the cooking process, under refrigeration
Observed fish left out to thaw next to the fryer at room temperature. TCS foods must be thawed under refrigeration, running water at 70° F or below For cooked from frozen.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-)
Observed numerous TCS items being held in the temperature danger zone. TCS foods most he kept at 135°F or above or 41°F or below.
CDC Risk Factor: Improper Holding Temperatures
VIII. Date Marking/Time as a Public Health Control (-)
Observed macaroni and ribs in the walk in without a date mark. TCS foods, once opened from the manufacturers packaging, can only he kept for 7days
IX. Consumer Advisory (+)

Sep 6, 2011

PIC Herbie

Sep 14, 2011

All critical violations corrected at time of follow-up inspection
No Cause for Further Action (NCFA)
All TCS food items date marked.
All TCS food items below 41F or above 135F

Dec 22, 2011

PIC - H Johnson
Updated green sign.

Dec 22, 2011

XI. Protection from contamination
Observed raw ground beef stored over ready to eat foods in the refrigerator. PIC corrected at the time of inspection. CDC risk factor: contaminated equipment.
VIII. Time in lieu of temperature
Observed french fries on the counter at 150 deg F. PIC stated food stays on counter until it is finished. Observedn o time in lieu procedure. PIC immediately time stamped the fodo to indicate that it was under time in lieu of temperaute. CDC risk factor: improper holding temperatures.

May 4, 2012

Completed standard inspection of the facility. During the inspection i did not observed any mice droppings in the facility. Observed multiple critical and non-critical violations that will require a follow-up inspection. Facility voluntarily closed after the inspection was completed.
PIC Sandra/ Herbie

May 4, 2012

PIC Herbie/ Sandra
Supervisor Cal Collins assisted towards the end of the inspection.
Operators voluntarily closed the facility after the inspection due to the nature and number of violations.

May 4, 2012

Discussed
Provided information
III. Hand washing, Prevention of Contamination from Hands
Observed employee/ PIC not changing gloves and/ or washing hands when gloves became contaminated. Must change gloves and wash hands at any time gloves become contaminated to prevent any contamination of food/food contact surfaces. Facility needs to provide a conveniently located hand washing sink in the kitchen.
IV. Person in Charge/Demonstration of Knowledge
PIC was unable to demonstrate the necessary food safety knowledge of proper cleaning and sanitizing, hot and cold holding and thawing. PIC must be properly trained and and able to demonstrate all the necessary food safety knowledge.

V. Thawing
Observed multiple frozen foods being improperly thawed throughout the facility. Must thaw foods under refrigeration, under cold running water or as part of the immediate cooking process.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Observed multiple items in prep top cooler and walk-in cooler holding above 41 degrees F. Also observed hot items not being held above 135 degrees F around the deep fryers. Must ensure all cold foods are being maintained at or below 41 degrees F and hot foods maintained at of above 135 degrees F to prevent the growth of harmful bacteria.

May 8, 2012

On-site consult with Herbie, Sandra & Ann Tomlinson.

Jun 5, 2012

PIC Herbie
Updated Green Sign
Facility must install a hand washing sink and a mop sink in the facility by 7/4/12.
Many critical and non-critical violations have been corrected.

Jul 11, 2012

All open critical violations have been corrected. Kitchen hand sink & mop sink has been installed. Facility still needs to repair/ install wall around sinks to make smooth & easily cleanable.
PIC Herbie
Updated Green Sign

Oct 31, 2012

PIC Herbie
Updated Green Sign
Went over report with PIC.

Oct 31, 2012

Discussed
Provided information
III. Hand washing, Prevention of Contamination from Hands
Must fix/ repair towel dispensing unit or provide paper towels in men's restroom.
V. Thawing
Must ensure frozen foods are thawed under refrigeration, cold running water or as part of the continuous cooking process.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
All cold TTCS foods were holding at or below 41 degrees F. PIC explained most foods are cooled properly by being placed in the freezer.
VIII. Date Marking/Time as a Public Health Control
Open/ prepared foods held in the walk-in cooler were properly date marked.
XI. Protection from contamination
Observed raw foods stored above ready-to-eat foods in reach-in cooler and walk-in cooler. Must properly store foods to prevent cross-contamination. Foods were properly stored at time of inspection.
XII. Chemical
Observed chemicals stored on wall unit above bags of flour and sugar. Keep all chemicals aways from food/ properly stored to prevent contamination. Chemicals were moved at time of inspection.

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