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 Max and Erma’s
12105 N. Executive Drive, Edinburgh
Oct. 22
Critical violations: 1
Handwashing stations must be accessible at all times. The sink in the server area was blocked by a sanitizer bucket.
Noncritical violations: 9
n Northside Middle School
1400 27th St.
Oct. 22
Critical violations: None
Noncritical violations: 1
n Parkside Elementary School
1400 Parkside Drive
Oct. 22
Critical violations: None
Noncritical violations: None
n Camilla’s
1824 25th St.
Oct. 23
Critical violations: 5
Employee drinks were stored in the food prep areas. Drinks with straws are to be provided and stored away from food prep. Raw meat was stored above fruits and salsa in the display cooler in the bar area. Raw meat in the chest freezers was stored in non-food-grade containers. Spray bottles with toxic chemicals on the bus carts are to be labeled for their contents. Spray hoses in the ware-washing area and food prep areas are not connected to backflow prevention devices. A licensed plumber is to be consulted due to repeat violations.
Noncritical violations: 10
n Circle K
760 Jonesville Road
Oct. 23
Critical violations: None
Noncritical violations: None
n Zaharako’s
328 Washington St.
Oct. 24
Critical violations: 2
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. An ice buildup was observed in the middle refrigeration unit near the soda fountain. The ambient air temperature was measured at 47° Fahrenheit. All potentially hazardous foods in the unit were discarded. The unit must be placed out of service until such time as proper temperatures can be maintained at 41° Fahrenheit or below. The water heater that serves the kitchen is unable to maintain proper water temperatures during peak demand. Hot water in the kitchen fixtures measured between 80 and 85° Fahrenheit.
Noncritical violations: 10
n Stunna’s Meal Prep
318 12th St.
Oct. 24
Critical violations: None
Noncritical violations: 3
n My Whole Kitchen
318 12th St.
Oct. 24
Critical violations: None
Noncritical violations: 3
n Brix Haus Brewing
8111 E. County Road 450N
Oct. 24
Critical violations: None
Noncritical violations: 2
n The Nortonburg Wine Garden
8111 E. County Road 450N
Oct. 24
Critical violations: None
Noncritical violations: 4
n 450 North Spirits
8111 E. County Road 450N
Oct. 24
Critical violations: None
Noncritical violations: None
n Knead for Sweets Baking Co.
8111 E. County Road 450N
Oct. 24
Critical violations: None
Noncritical violations: None
n Columbus Healthy Zone
1760 25th St.
Oct. 24
Critical violations: None
Noncritical violations: 2
n Village Pantry
3184 Washington St.
Oct. 24
Critical violations: None
Noncritical violations: 3
n Riviera Maya Mexican Restaurant
2326 25th St.
Oct. 24
Critical violations: None
Noncritical violations: None
n Marriot Fairfield Inn and Suites
2828 Merchants Mile
Oct. 25
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. The waffle batter was measured at 51° Fahrenheit.
Noncritical violations: 9
n Dollar Tree
44 Carr Hill Road
Oct. 25
Critical violations: None
Noncritical violations: 5
