The information below was compiled from reports of the health departments of Bartholomew and Johnson counties. Critical violations may expose customers to illnesses and typically must be corrected immediately or within days. Noncritical violations, if not corrected, could lead to critical violations or make critical violations more likely to occur.
n Columbus Skateland
2660 Talley Road
Nov. 19
Critical violations: 1
Toxic item stored above toilet tissue in rear storage area.
Noncritical violations: 2
n Sabor De La Vida
1625 State St.
Nov. 21
Critical violations: None
Noncritical violations: 1
n Hampton Inn
12161 N. US 31, Edinburgh
Nov. 21
Critical violations: None
Noncritical violations: 2
n Max and Erma’s
12105 N. Executive Drive, Edinburgh
Nov. 21
Critical violations: 1
Refrigerated ready-to-eat, potentially hazardous food prepared and held in a retail food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded based on temperatures and time. The day of preparation shall be counted as day one for 41° Fahrenheit or less for a maximum of seven days. Food located in the walk in cooler expired on 11/19/22.
Noncritical violations: 7
n Jill’s Downtown Diner
421 Seventh St.
Nov. 21
Critical violations: 5
Potentially hazardous foods must be maintained at proper temperatures. This includes hot foods at 135° Fahrenheit or above and cold foods at 41° Fahrenheit or below. Cream cheese and other foods in the small black refrigerator just behind the front counter were measured at 62° Fahrenheit. The measured air temperature inside the unit was measured at 64° Fahrenheit. The potentially hazardous foods in the unit are to be discarded and the refrigerator is to be taken out of service until such time as foods can be measured at 41° Fahrenheit or below. Potentially hazardous foods prepared and held refrigerated for more than 24 hours must be properly labeled with the date the product is to either be consumed or discarded. A container of sausage gravy in the reach in cooler in the kitchen was not properly labeled. (Uncooked animal food product lacked original source and date of purchase) … Food contact surfaces of equipment and utensils must be kept clean to the sight and touch. The can opener blade is soiled with an accumulation of food particles. Dishes and utensils must be sanitized immediately after being washed and rinsed. The dish washing machine is not functioning properly. The water drains from the machine as quickly as the sanitizer is dispensed. Thus, there is not a proper concentration of sanitizer being applied to the dishes and utensils. Until such time as the dish washing machine is repaired, all dishes and utensils must be properly sanitized in a container using a proper concentration of sanitizing agent.
Noncritical violations: 13
n Johnny Carino’s
870 Creekview Drive
Nov. 22
Critical violations: 4
An employee drink in an open container was stored in the food preparation area. Potentially hazardous foods must be maintained at proper temperatures. This includes hot foods at 135° Fahrenheit or above and cold foods at 41° Fahrenheit or below. Cooked sausage was measured at 121° Fahrenheit. Diced ham in salad preparation area measured at 50° Fahrenheit. Handwashing sinks are to be kept clean and be used for no other purpose but handwashing. The handwashing sink was used as a dump sink as evidenced by the ice in it. Working containers used to store toxic or poisonous materials, such as cleaners and sanitizers, must be clearly labeled with the common name of their contents. A spray bottle of sanitizer stored at the wash station was not properly labeled.
Noncritical violations: 9
n Sabor De La Vida
11700 N. US 31, Edinburgh
Nov. 22
Critical violations: None
Noncritical violations: 4
n Taku Japanese Steakhouse
309 Fourth St.
Nov. 22
Critical violations: 3
Raw beef stored above ready-to-eat butter and raw shrimp stored above ready-to-eat vegetables and cooked shrimp. Raw animal products must not be stored above ready-to-eat foods. Eggs, noodles and rice sitting out at 70° Fahrenheit with no time table. Time as a public health control can only be used if potentially hazardous foods are labeled with time to be discarded. Items can only be held for four hours. Hand sink in server station being used as a dump sink. Handwashing sinks must only be used for handwashing.
Noncritical violations: 5
n The Garage Pub and Grill
306 Fourth St.
Nov. 23
Critical violations: 1
Handwashing sinks must be kept clean, easily accessible and be used for no other purpose but handwashing. A cutting board was stored in the handwashing sink on the far end of the bar.
Noncritical violations: 9
n Discount Food and Gas
5750 25th St.
Nov. 23
Critical violations: None
Noncritical violations: 2
n Max and Erma’s
12105 N. Executive Drive, Edinburgh
Nov. 25
Critical violations: None
Noncritical violations: None
n Purely Paula’s Catering
4389 N. Long Road
Nov. 28
Critical violations: None
Noncritical violations: 1
n Columbus 2 Food Mart
3350 Jonathan Moore Pike
Nov. 28
Critical violations: 1
10 packages of Lunchables lunch meat and meat and cheese packages stored on counter at room temperature. Potentially hazardous food items shall be held above 135° Fahrenheit or below 41° Fahrenheit.
Noncritical violations: 5
n Bartholomew County Jail
543 Second St.
Nov. 28
Critical violations: None
Noncritical violations: 6
n Rivera’s Mi Tierra
1461 Central Ave.
Nov. 28
Critical violations: 6
Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to potential contaminants. Three to four cans were found on display shelves that were severely dented at the seams. Cross contamination of foods must be prevented by proper storage. Raw shell eggs stored above ready-to-eat foods in the under counter reach-in cooler next to the corner three compartment sink. Potentially hazardous foods must be maintained at proper temperatures. This includes hot foods at 135° Fahrenheit or above and cold foods at 41° Fahrenheit or below. A large container of cooked beef product stored on the counter at 62° Fahrenheit. Potentially hazardous foods prepared and held refrigerated at 41° Fahrenheit or below must be consumed or discarded within four days of preparation. Shredded chicken found in the walk-in cooler was date labeled 10/23. A gap between the water supply inlet and the flood level rim of the plumbing fixture shall be maintained. The spray nozzle of the three based compartment sink hangs below the flood rim of sink. Working containers used to store toxic or poisonous materials must be clearly labeled with the common name of their contents. Spray bottles containing cleaning agents not labeled in meat cutting area and back storage area.
Noncritical violations: 14
n Sonic
2030 National Road
Nov. 28
Critical violations: None
Noncritical violations: 10
n Mac Me Smile
4389 Long Road
Nov. 28
Critical violations: None
Noncritical violations: None
n Bonkin Boby BBQ
4389 Long Road
Nov. 28
Critical violations: None
Noncritical violations: None
n Comfort Inn
11711 N. US 31, Edinburgh
Nov. 29
Critical violations: None
Noncritical violations: 1
n Donut Central
1504 Central Ave.
Nov. 29
Critical violations: None
Noncritical violations: 2
n Riviera Maya Mexican Restaurant
2326 25th St.
Nov. 29
Critical violations: 1
Poisonous and toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single service and single use articles. A can of Raid and spray bottle of glass cleaner were found next to boxes of salt in the storage area.
Noncritical violations: 13
n Fazoli’s
3041 N. National Road
Nov. 29
Critical violations: 1
Cooked pizza stored on rack next to pizza oven without temperature control were not time labeled at time to be consumed or discarded within four hours.
Noncritical violations: 8
n Henry Social Club
423 Washington St.
Nov. 30
Critical violations: 1
Propane stored above multiple food items. Detergent sanitizer and de-lime solvent stored above single use gloves, tequila and wine. Toxic items must not be stored above single use items, equipment, or food items.
Noncritical violations: 7
n Amazing Joe’s Grill
2607 Central Ave.
Nov. 30
Critical violations: None
Noncritical violations: 14
n First Class Catering
2530 Central Ave.
Dec. 1
Critical violations: 1
Toxic items (cleaner and sanitizer) stored above single service items (dinner napkins) in dry storage area.
Noncritical violations: 4
n Jill’s Downtown Diner
421 Seventh St.
Dec. 2
Critical violations: 2
There must be a consumer advisory on the menu or on the table stating “consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of a foodborne illness.” Food contact surfaces of equipment or utensils must be kept clean to the sight and touch. The can opener blade is soiled with an accumulation of dried food particles.
Noncritical violations: None
n Big JT’s BBQ
300 Hope Ave.
Dec. 2
Critical violations: 1
Potentially hazardous foods must be maintained at proper temperatures. This includes hot foods at 135° Fahrenheit or above and cold foods at 41° Fahrenheit or below. Meat products measured at 115° Fahrenheit.
Noncritical violations: 10
n Rivera’s Mi Tierra
1461 Central Ave.
Dec. 9
Critical violations: None
Noncritical violations: None
