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 Dollar General
3880 25th St.
Feb. 20
Critical violations: None
Noncritical violations: 2
n Lucabe Coffee Co.
2531 Eastbrook Plaza
Feb. 28
Critical violations: None
Noncritical violations: 3
n India Market
1875 Central Ave.
Feb. 28
Critical violations: None
Noncritical violations: 13
n Domino’s Pizza
1770 25th St.
Feb. 29
Critical violations: None
Noncritical violations: 7
n Fujisan Sushi
2715 Merchants Mile
Feb. 29
Critical violations: None
Noncritical violations: None
n Sam’s Club
2715 Merchants Mile
Feb. 29
Critical violations: None
Noncritical violations: 2
n Vibe
2245 State St.
March 1
Critical violations: 1
Single-service items must be protected against contamination by proper storage of chemicals. A container of cleaning agent was stored above single-service items on a wire rack.
Noncritical violations: 8
n Dorel
500 S. Gladstone Ave.
March 4
Critical violations: None
Noncritical violations: 6
n Dollar General
9620 N. U.S. 31, Edinburgh
March 4
Critical violations: None
Noncritical violations: 2
n New China Buffet
2628 Eastbrook Plaza
March 4
Critical violations: 5
Food employees shall clean their hands and exposed portions of their arms immediately after using the restroom. An employee was observed leaving the restroom after using the facilities without washing their hands. They were sent back to wash their hands appropriately. Cross contamination of foods must be prevented by using separate equipment for each type of food. The same bowl, stored on the bake table, was used to dispense raw chicken, raw pork, raw beef and vegetables. 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. Roast pork was measured at 121° Fahrenheit, buffalo wings were measured at 105° Fahrenheit, fried dumplings were measured at 109° Fahrenheit, chicken nuggets were measured at 98° Fahrenheit, crab Rangoon was measured at 90° Fahrenheit, sweet and sour chicken was measured at 125° Fahrenheit, and chicken-on-a-stick was measured at 89° Fahrenheit, all on the buffet line. Shrimp was measured at 57° Fahrenheit and pork tenderloin was measured at 48° Fahrenheit in the walk-in cooler. The ambient air temperature inside the walk-in cooler was measured at 50.5° Fahrenheit and a display door was found open. Until such time that it can be determined that the walk-in cooler can maintain a proper temperature at 41° Fahrenheit or below, it must be placed out-of-service. Food contact surfaces of equipment and utensils must be kept clean to the sight and touch. The ice chutes on the soft drink dispenser are soiled with a mold-like substance. The wok work area is soiled with burnt on food particles. The presence of insects and rodents must be controlled. Several dozen rodent droppings were found in the storage area around the single-service items. Professional pest control must be sought immediately and copies of receipts for treatment provided to this department by March 14, 2024.
Noncritical violations: 25
n Avi Food Systems – Orange and Gray
5559 Inwood Drive
March 4
Critical violations: 1
Handwashing sinks must be easily accessible at all times. The handwashing sink for the dishwashing area was blocked by a cart of unused equipment.
Noncritical violations: 6
n Avi Food Systems – Loaded Fork
5559 Inwood Drive
March 4
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 melon on the salad bar was measured at 45° Fahrenheit.
Noncritical violations: 12
n Starbucks
1865 N. National Road
March 4
Critical violations: None
Noncritical violations: 3
n Target
1865 N. National Road
March 4
Critical violations: None
Noncritical violations: 1
n Subway
12177 N. Executive Drive, Edinburgh
March 5
Critical violations: None
Noncritical violations: 4
n Greek’s Pizzeria
920 25th St.
March 5
Critical violations: 3
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. Cheese sauce in the warmer was measured at 110° Fahrenheit. An employee had just completed dishwashing in the three-compartment sink and after this was completed, there was no hot water in the establishment. The P.I.C. states that it takes approximately 15 minutes for the water heater to catch up. The hot water generating and dispersion systems shall be sufficient to meet the hot water demands throughout the establishment. Handwashing sinks must be accessible in the food dispensing areas, food preparation areas and dishwashing areas. The notice sent on Jan. 17, 2024 stated that the kitchen equipment must be reconfigured and an additional handwashing sink must be installed near the dishwashing area. This was to be completed by March 18, 2024.
Noncritical violations: 13
n Ziggie’s Pub and Eatery
3024 National Road
March 5
Critical violations: None
Noncritical violations: None
n Chili’s Grill and Bar
1079 N. National Road
March 6
Critical violations: None
Noncritical violations: 8
n Dairy Queen Grill and Chill
2215 Columbus Center
March 7
Critical violations: None
Noncritical violations: 7
n Hartsville Food Mart
20645 State Road 46, Hartsville
March 8
Critical violations: None
Noncritical violations: 4
n Applebee’s Grill and Bar
1900 25th St.
March 8
Critical violations: None
Noncritical violations: 3
n La Patrona Cantina and Grill
3060 Carlos Folger Blvd.
March 8
Critical violations: 4
Foods must be protected against cross contamination by proper storage practices. Raw shell eggs were stored above ready-to-eat food in the under-counter reach-in cooler. Food contact surfaces of equipment and utensils must be kept clean to the sight and touch. The can opener blade was soiled with an accumulation of dried on food particles. The handwashing sink must be kept clean and be used for no other purpose other than handwashing. The handwashing sink behind the bar was used as an dump sink as evidenced by the ice in it. Toxic or poisonous materials such as cleaners and sanitizers must be stored in a manner that prevents contamination of food, single-service items, single-use items and utensils. Bottles of cleaning agents and sanitizers found throughout the establishment were stored above, next to and comingled with food, single-service items, single-use items and utensils.
Noncritical violations: 18
n Marathon
3101 N. National Road
March 8
Critical violations: 1
Poisonous and toxic materials shall be stored and displayed for retail sale so they cannot contaminate food, equipment, and single-service or single-use items. Toilet tissue was stored below motor oil on display in the retail sales area.
Noncritical violations: 13
