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 Big Woods
11622 N.E. Executive Drive, Edinburgh
March 11
Critical violations: None
Noncritical violations: 3
n Snappy Tomato Pizza
12181 N. Executive Drive, Edinburgh
March 11
Critical violations: 1
Food contact equipment, utensils and surfaces must be clean of food debris and residue. The can opener blade was soiled with food residue.
Noncritical violations: 3
n Tonala
628 Main St., Hope
March 11
Critical violations: None
Noncritical violations: 3
n Otter Creek Golf Course
11522 E. County Road 50N, Columbus
March 11
Critical violations: None
Noncritical violations: 3
n Captain D’s
2220 N. National Road, Columbus
March 11
Critical violations: 1
Rodent droppings were observed in an under-counter storage facility.
Noncritical violations: 3
n Hartsville Food Mart
20645 E. State Road 46, Hartsville
March 12
Critical violations: 1
Cooked pizza was measured at 114° Fahrenheit and an egg sandwich was measured at 125° Fahrenheit at the hot holding unit. Potentially hazardous food items to be held hot shall be held above 135° Fahrenheit. Hot held potentially hazardous food items shall be time labeled to be consumed or discarded within four hours according to Section 193 until such time as the hot holding units can maintain proper temperatures.
Noncritical violations: 3
n New China Buffet
2628 Eastbrook Plaza, Columbus
March 12
Critical violations: 4
Cross contamination of foods must be prevented by proper food service practices. The salad tongs are used to dispense raw pork, beef and poultry. The tongs are not washed, rinsed or sanitized between uses. Potentially hazardous foods must be maintained at proper temperatures; this includes foods at 135° Fahrenheit or above and 41° Fahrenheit or below. Buffalo wings on the buffet were measured at 114° Fahrenheit. Chicken legs on the buffet line were measured at 98° Fahrenheit. Spring rolls on the buffet line were measured at 125° Fahrenheit. Several pounds of raw chicken wings were being processed and measured at 50° Fahrenheit. Employees must work with quantities of foods that can be processed before they enter the temperature danger zone. Potentially hazardous foods prepared and held refrigerated for more than 24 hours must be clearly labeled with the date the product is to be either consumed or discarded. Sliced melons in the walk-in cooler are not date labeled. Materials that are used in the constitution of utensils and food contact surfaces may not allow the material of dangerous substances to transfer to food products. Food products in the chest freezer were stored in direct contact with “Thank You” bags. “Thank You” bags are not considered food grade material.
Noncritical violations: 26
n Greek’s Pizzeria
920 25th St., Columbus
March 12
Critical violations: 2
Potentially hazardous foods must be maintained at proper temperatures; this includes foods at 135° Fahrenheit or above and 41° Fahrenheit or below. Pizza in the warming cabinet was measured at 129° Fahrenheit. Potentially hazardous foods prepared on-site and held refrigerated for more than 24 hours must be clearly labeled with the date the product is to be either consumed or discarded. Cooked pasta in the refrigeration unit is not date labeled.
Noncritical violations: None
n Hotel Indigo
400 Brown St., Columbus
March 13
Critical violations: None
Noncritical violations: 3
n E Sushi
3820 25th St., Columbus
March 13
Critical violations: None
Noncritical violations: 6
n Mother Bear’s Pizza
2306 25th St., Columbus
March 13
Critical violations: None
Noncritical violations: 5
n Mill Race Center
900 Lindsey St., Columbus
March 13
Critical violations: None
Noncritical violations: None
n Carlos Pizza
2314 25th St., Columbus
March 13
Critical violations: 1
Handwashing sinks must be kept clean. The handwashing sink by the floor-mounted mixer is soiled with an accumulation of food particles.
Noncritical violations: 8
n Dollar General
3880 25th St., Columbus
March 13
Critical violations: None
Noncritical violations: 2
n The Loaded Fork
5559 Inwood Drive, Columbus
March 14
Critical violations: 2
Potentially hazardous foods must be maintained at proper temperatures; this includes foods at 135° Fahrenheit or above and 41° Fahrenheit or below. Cooked chicken on the cutting board was measured at 56° Fahrenheit. Handwashing sinks must be easily accessible at all times. The handwashing sink in the dishwashing area was blocked by a trash can. A floor cleaning machine also had a gallon jug of cleaning agent stored in it.
Noncritical violations: 8
n The Orange and Gray Café
5559 Inwood Drive, Columbus
March 14
Critical violations: None
Noncritical violations: 8
n Lucabe Coffee Co.
2531 Eastbrook Plaza, Columbus
March 14
Critical violations: None
Noncritical violations: 1
n McDonald’s
611 Third St., Columbus
March 14
Critical violations: None
Noncritical violations: 2
n Starbucks
1865 N. National Road, Columbus
March 14
Critical violations: None
Noncritical violations: 1
n Target
1865 N. National Road, Columbus
March 14
Critical violations: None
Noncritical violations: 1
n Yummy Bowl
1465 N. National Road, Columbus
March 19
Critical violations: 3
Foods must be protected against cross contamination by proper storage practices. Raw shell eggs were stored above containers of shrimp in the walk-in cooler. Food must be protected against all forms of contamination. The employee working at the sushi bar was wearing single-use gloves, wiped down the counter with a wiping cloth, removed his gloves and left the work station. When he returned to the sushi bar, he put on the same gloves that he had previously worn when cleaning the work area. Dishes and utensils must be sanitized immediately after being washed and rinsed. The dishwashing machine is not dispensing a proper concentration of sanitizing agent, as evidenced by a lack of color change on the test strip. Until such time as the dishwashing machine is repaired, all dishes and utensils must be sanitized in the three-compartment sink by manually dispensing a proper concentration of sanitizing agent.
Noncritical violations: 17
n Chick-fil-a
1250 N. National Road, Columbus
March 19
Critical violations: None
Noncritical violations: 2
n WEMR Meats
523 Washington St., Columbus
March 19
Critical violations: None
Noncritical violations: None
n Marriot Fairfield Inn and Suites
2820 Merchants Mile
March 19
Critical violations: 1
Potentially hazardous foods must be maintained at proper temperatures; this includes foods at 135° Fahrenheit or above and 41° Fahrenheit or below. Waffle batter was measured at 48° Fahrenheit.
Noncritical violations: 5
n Grillerz Café
10020 N. U.S. 31, Columbus
March 20
Critical violations: 2
Equipment food contact surfaces and utensils shall be clean to the sight and touch, and shall be cleaned at a frequency necessary to preclude an accumulation of soil residue. The kitchen can opener had food residue buildup on the blade. A handwashing facility may not be used for purposes other than handwashing. The kitchen sink had food residue in it and appeared to be used as a dump sink.
Noncritical violations: 9
n Ramen Alley
217 Washington St., Columbus
March 20
Critical violations: None
Noncritical violations: 2
n Marathon
3101 National Road, Columbus
March 21
Critical violations: None
Noncritical violations: 9
n Willow Leaves of Hope
326 Jackson St., Hope
March 21
Critical violations: None
Noncritical violations: 2
