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 McAlister’s Deli
2025 W. Jonathan Moore Pike
Nov. 6
Critical violations: None
Noncritical violations: None
n Tacos Don Jose
2852 Middle Road
Nov. 6
Critical violations: None
Noncritical violations: None
n Captain D’s
2220 N. National Road
Nov. 6
Critical violations: None
Noncritical violations: None
n Mill Street Deli
102 Mill St., Elizabethtown
Nov. 6
Critical violations: 1
Toxic item (sanitizer) stored on top of ice machine. Toxic items stored comingled and above cups and baking pan liners in rear storage area.
Noncritical violations: 1
n Home 2 Suites
131 Carrie Lane
Nov. 6
Critical violations: None
Noncritical violations: 4
n Marco’s Pizza
2019 25th St.
Nov. 8
Critical violations: 1
Employee drinks and food in food prep area and on food prep table. Employee food must be in designated space away from food prep.
Noncritical violations: 9
n Taku Japanese Steakhouse
305 Fourth St.
Nov. 8
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 blow. The rice behind the sushi bar was measured at 177° Fahrenheit. Management states that the product is treated with vinegar to make it not potentially hazardous. There was no way to verify the PH of the product. The PH meter is on order. A tub of noodles in the walk-in cooler was measured at 69° Fahrenheit. Management states that the noodles were cooked at 11 a.m. The 69° Fahrenheit measurement was taken at 3:30 p.m. No way to verify proper cooling methods have been used.
Noncritical violations: None
n Columbus Bowling Center
3010 State St.
Nov. 8
Critical violations: 2
Food packages shall be in good condition and protect the integrity of the contents so that food is not exposed to potential contamination. Four six pound 10 ounce cans of spicy cheese sauce with severely dented seams were found on the storage shelves. The mop sink will not drain – a sign posted on it states “no liquids.” Mop water must be disposed of in the mop sink.
Noncritical violations: 11
n Zaharako’s
329 Washington St.
Nov. 8
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. Sliced turkey deli meat was measured at 56° Fahrenheit and milk at breading station was measured at 58° Fahrenheit.
Noncritical violations: 12
n Apna Kitchen
1609 Cottage Ave.
Nov. 8
Critical violations: 1
The presence of insects, rodents and other pests must be controlled. There were a large number of fruit flies swarming around the dirty linens collection area. Professional pet control must be sought immediately and copies of receipts for treatment must be provided to this department by 11-18-23.
Noncritical violations: None
n Apna Bazaar
1609 Cottage Ave.
Nov. 8
Critical violations: None
Noncritical violations: None
n VFW
215 N. National Road
Nov. 8
Critical violations: 1
Toxic item (cleaner) stored above single service items (utensils) in rear storage area.
Noncritical violations: 4
n Donut Central
1504 Central Ave.
Nov. 9
Critical violations: 2
Hose with sprayer nozzle directly connected to the faucet without backsiphon prevention device. Handwashing sink next to oven to remain accessible for use. It is blocked by a chair and personal items.
Noncritical violations: 3
n Ruby Tuesday
3715 Marketplace Drive, Edinburgh
Nov. 9
Critical violations: 1
Ware washing machine not dispensing sanitizer chemicals.
Noncritical violations: 5
n Fraternal Order of Eagles
930 Washington St.
Nov. 9
Critical violations: 2
Ice scoop in ice maker room is sitting in the trash can. Food contact utensils shall be kept from being contaminated once sanitized and between use. Double check valve is missing from the spray hose in the mop sink. All hose connections must be outfitted with suitable backflow prevention. Atmospheric valve does not work when under pressure.
Noncritical violations: 12
n Taku Japanese Steakhouse
315 Fourth St.
Nov. 10
Critical violations: None
Noncritical violations: None
n Moose Lodge
330 Eighth St.
Nov. 13
Critical violations: 1
Two trays of eggs next to grill not in cold holding. Potentially hazardous foods must be in hot or cold holding when not in use.
Noncritical violations: 6
n Noodles and Company
3200 Columbus Center
Nov. 13
Critical violations: None
Noncritical violations: 9
n Fazoli’s
3041 N. National Road
Nov. 13
Critical violations: 2
Facility cannot maintain hot water at peak use to the restrooms. No hot water is available in the bathroom hand sinks at time of inspection. Hot water generation must meet all needs at peak use. The back hand sink was full of dumped ware washing water and was clogged. The front handwashing sink had a soiled utensil in it. Handwashing sinks must only be used for handwashing and be available at all times.
Noncritical violations: 7
n Sojourn Coffee Company
1580 Central Ave.
Nov. 13
Critical violations: None
Noncritical violations: 2
n Elk’s Lodge
4664 Ray Boll Blvd.
Nov. 13
Critical violations: None
Noncritical violations: 10
n Panaderia La Azteca
2522 Central Ave.
Nov. 13
Critical violations: None
Noncritical violations: None
n Supermercado Morales
2524 Central Ave.
Nov. 13
Critical violations: None
Noncritical violations: None
n Dollar General
9170 N, State Road 9, Hope
Nov. 13
Critical violations: None
Noncritical violations: None
n Swine and Dine
412 Washington St.
Nov. 14
Critical violations: None
Noncritical violations: 2
n First Class Catering
2530 Central Ave.
Nov. 14
Critical violations: 1
Handwashing sink in are washing area blocked by pans. Hand sinks to remain accessible.
Noncritical violations: 3
n Riviera Maya Mexican Restaurant
2326 25th St.
Nov. 14
Critical violations: None
Noncritical violations: None
n Comfort Inn
11711 N. U.S. 31, Edinburgh
Nov. 14
Critical violations: None
Noncritical violations: 3
n Columbus BP
3600 Jonathan Moore Pike
Nov. 14
Critical violations: 1
Handwashing sink in ware washing area to remain accessible for use. At the time of inspection, sink was blocked by coffee container and soap bottles.
Noncritical violations: 2
n La Moreno Supermarket
8100 N. U.S. 31, Taylorsville
Nov. 15
Critical violations: None
Noncritical violations: 5
n Hog Molly Brewing Company
830 Depot St.
Nov. 15
Critical violations: None
Noncritical violations: 4
n Bankin Baby BBQ
4389 Long Road
Nov. 15
Critical violations: None
Noncritical violations: None
n Indian Food Junction
4389 Long Road
Nov. 15
Critical violations: None
Noncritical violations: None
n Purely Paula Catering
4389 N. Long Road
Nov. 15
Critical violations: None
Noncritical violations: 1
n Fresh Take Kitchen
424 Washington St.
Nov. 15
Critical violations: 2
Handwashing sink next to grill hood is being used to hang drain pads and are blocking use. Hand sinks must only be used for handwashing and must be available at all times. Bottles of unlabeled chemicals found in mop closet. All chemical bottles must be labeled with the common name.
Noncritical violations: 3
n Columbus Bar
322 Fourth St.
Nov. 16
Critical violations: 2
Food contact surfaces of equipment and utensils must be kept clean to the sight and touch. The interior of the ice machine is soiled with an accumulation of a mold-like substance. Working containers used to store poisonous or toxic materials such as cleaners and sanitizers must be clearly labeled with the common name of the contents. A spray bottle of sanitizing agent in the wait station is not labeled.
Noncritical violations: 14
n Fourth Street Bar and Grill
433 Fourth St.
Nov. 16
Critical violations: None
Noncritical violations: None
n Hilton Garden Inn
12210 N. Executive Drive, Edinburgh
Nov. 16
Critical violations: 1
Time in conjunction with temperature is used as a public health control for a working supply, as potentially hazardous food must be clearly marked or otherwise identified to indicate the time that is four hours past the point of consumption. The cold holding omelet food items did not have indicated time marked to determine the use of time as the public health control.
Noncritical violations: 1
n Mi Casita Mexican Restaurant
2232 Illinois Ave.
Nov. 16
Critical violations: 7
An employee’s container of soup, in an open container, was stored in the food prep area. Employees may not eat in the food prep area. Cross contamination of food must be prevented by proper storage practices. Raw shell eggs are stored above ready-to-eat foods in the “True” refrigeration unit. 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. All food products in the “True” refrigeration unit were measured at 48° Fahrenheit. The ambient air temperature inside the cooler was measured at 45° Fahrenheit. All potentially hazardous foods stored in this cooler are to be discarded. The cooler is to be placed out-of-service until such time as it can maintain foods at 41° Fahrenheit or below. Potentially hazardous foods prepared and held refrigerated for more than 24 hours must be clearly labeled with the date the product is to either be consumed or discarded. Meat dishes in the “True” refrigeration unit not date labeled. Food contact surfaces of equipment and utensils must be kept clean to the sight and touch. The meat slicer blade is soiled with dried on food particles. The onion and potato chopper is soiled with an accumulation of food particles. Handwashing sinks must be easily accessible at all times. A pitcher of water was stored in the handwashing sink in the dish cleaning area. 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 cleaning agent was not labeled. There must be at least one employee on staff who is certified in proper food sanitization practices. This is accomplished by passing an exam administered by an accredited program recognized by the state.
Noncritical violations: 14
n Columbus Bowling Center
3010 State St.
Nov. 16
Critical violations: None
Noncritical violations: None
n Apna Kitchen
1609 Cottage Ave.
Nov. 16
Critical violations: None
Noncritical violations: None
n Get Go
11940 U.S. 31, Edinburgh
Nov. 17
Critical violations: None
Noncritical violations: 2
