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 Healthy Zone
1760 25th St.
April 29
Critical violations: None
Noncritical violations: 1
n Riviera Maya Mexican Restaurant
2326 25th St.
April 29
Critical violations: 2
Equipment food contact surfaces and utensils shall be clean to the sight and touch. The can opener was soiled with residue on the blade. Working containers used for storing poisonous or toxic materials, such as cleaners and sanitizers taken from bulk supplies, shall be clearly and individually identified with the common name of the material. Two spray bottles with cleaner in them were not identified.
Noncritical violations: 9
n Moose Lodge
330 Eighth St.
April 30
Critical violations: None
Noncritical violations: 5
n Tacos Don Jose
2852 Middle Road
April 30
Critical violations: 10
An employee was seen cutting limes and handling them without washing their hands. Employees must wash their hands prior to handling ready-to-eat food, after using the toilet and when changing gloves, as stated in section 129 of this code. Gloves must be worn when handling ready-to-eat foods. Contaminated food must be discarded. An employee was seen touching raw beef with gloves, then handling ready-to-eat food in the cooled make-line for shrimp cocktails. Raw tripe was stored above limes in the walk-in cooler. Raw animal products must not be stored above ready-to-eat foods. Cooked peppers and prepared salsa were sitting out at 73° Fahrenheit. Peeled garlic labeled “Keep Refrigerated” was also left out on the counter. Potentially hazardous foods must be kept above 135° Fahrenheit or below 41° Fahrenheit. Cooked beef, rice, pork, beans, soup and horchata were not date labeled. Ready-to-eat, potentially hazardous food must be date labeled the day it is prepared. Cooked soup over 24 hours old in the cooler is still at 47° Fahrenheit. This is due to improper cooler and must be disposed of. The soup that was discarded should have been cooled to 70° Fahrenheit within two hours of reaching 135° Fahrenheit, and to 41° Fahrenheit within another four hours. An employee was seen using a soiled food container to scoop ice from the icemaker bin. Only clean, sanitized surfaces may contact ready-to-eat food. An employee at the grill was wearing gloves, but he never changed them between handling raw meat and ready-to-eat food from the make-line. Gloves must be changed between jobs that would contaminate food. Employees must wash their hands when changing gloves. Both hand sinks in the back had dishes piled in them and could not be used. The front hand sink was clogged from being used as a dump sink. Hand sinks must be clean and usable at all times.
Noncritical violations: 12
n Donuts N Coffee
2222 State St.
April 30
Critical violations: None
Noncritical violations: 15
n Woods-N-Waters
8855 S. County Road 300W
May 1
Critical violations: None
Noncritical violations: None
n Ruby Tuesday
3715 Marketplace Drive, Edinburgh
May 1
Critical violations: None
Noncritical violations: 7
n Sojourn Coffee Company
1580 Central Ave.
May 2
Critical violations: None
Noncritical violations: 1
n Taku Japanese Steakhouse
305 Fourth St.
May 2
Critical violations: 2
An employee may drink from a closed beverage container if the container prevents contamination of the employee’s hands or exposed food. Multiple employee drinks were found with a twist cap or no lid. A handwashing facility must be accessible at all times. The handwashing sink in the kitchen entryway was blocked.
Noncritical violations: 7
n Elks Lodge
4664 Ray Boll Blvd.
May 3
Critical violations: None
Noncritical violations: 10
n Big JT’s BBQ
4664 Ray Boll Blvd.
May 3
Critical violations: 3
Potentially hazardous foods prepared and held refrigerated for more than 24 hours must be clearly labeled with the date that the products are to be either discarded or consumed. Cooked macaroni and cheese was not date labeled in the walk-in cooler. Handwashing sinks must be easily accessible at all times. The handwashing sink in the food preparation area was blocked by a fan. Dishes and utensils must be sanitized immediately after being washed and rinsed. The dishwashing machine is not dispensing sanitizer. Until such time as the dishwashing machine is repaired, all dishes and utensils must be sanitized in the three-compartment sink.
Noncritical violations: 8
n Get Go
11940 U.S. 31, Edinburgh
May 3
Critical violations: None
Noncritical violations: None
n Rally’s
2080 National Road
May 3
Critical violations: None
Noncritical violations: 4
n Panderia La Azteca
2522 Central Ave.
May 6
Critical violations: 3
Cross contamination of foods must be prevented by proper storage practices. Raw shell eggs are stored above fresh fruit in the refrigerator. Potentially hazardous foods prepared and held for more than 24 hours must be clearly labeled with the date the product is to be consumed or discarded. Multiple food items in the front self-serve cooler are not properly labeled. The handwashing facility may not be used for purposes other than handwashing. A scoring pad was found in the back handwashing sink.
Noncritical violations: 9
n Walgreens
2400 Beam Road
May 8
Critical violations: None
Noncritical violations: None
n Panderia La Azteca
2522 Central Ave.
May 8
Critical violations: None
Noncritical violations: None
n Hope Tobacco
704 Main St., Hope
May 8
Critical violations: 4
A steam table with multiple potentially hazardous foods has been turned off and all food is at 107° Fahrenheit. Potentially hazardous food must be kept at 135° Fahrenheit or higher, or held in a cooler. The food must not be sold or given away. Mixed and used chicken batter is in a container in the cooler, but not date labeled. Potentially hazardous food must be date labeled they day it is prepared. Many ants are present in the bag-in-box area. The presence of insects and other pests must be controlled to reduce their presence. Professional pesticide treatment receipts must be supplied to this department. Chemicals are stored above sauce boxes and insect killer is stored over chicken bags and trays. Toxic items must not be stored over food or single-service items.
Noncritical violations: 6
n Dollar General
9170 N. State Road 9, Hope
May 8
Critical violations: 1
Soap, makeup remover, nail polish remover, oven cleaner, bathroom cleaner and other toxic items were stored above single-service items like toilet paper, paper cups and Q-tips. Toxic items must not be stored above food or single-service items.
Noncritical violations: 2
n Riviera Maya Express
10430 U.S. 31, Taylorsville
May 9
Critical violations: 2
The plumbing system must be in good repair. The back prep and ware washing handwashing stations are leaking on the floor when in use. The ware wash sink water was turned off. A plumbing system shall be installed to preclude backsiphonage of a solid, liquid or gas contaminant into the water supply system at each point of use in the facility. The spray nozzle was not removed after use at the mop sink hose, disabling the atmospheric vacuum breaker.
Noncritical violations: 6
n Mill Street Deli
102 Mill St., Elizabethtown
May 9
Critical violations: 1
Dishwashing was taking place in the three-bay sink without sanitizing. Sanitizing must take place as part of the dishwashing procedure.
Noncritical violations: 2
n Swine and Dine
412 Washington St.
May 10
Critical violations: None
Noncritical violations: 3
n Hampton Inn
12161 N. U.S. 31, Edinburgh
May 10
Critical violations: None
Noncritical violations: 2
n Columbus BP
3600 Jonathan Moore Pike
May 10
Critical violations: 1
The handwashing sink in the ware washing area is to remain accessible for use. At the time of inspection, the sink was blocked by a pitcher and a box of items.
Noncritical violations: 5
n Blackerby’s Hangar 5 Restaurant
4470 Ray Boll Blvd.
May 13
Critical violations: None
Noncritical violations: 3
n Clifty Creek Golf Course
12000 E. County Road 225S, Hope
May 13
Critical violations: 1
Raw eggs were stored above multiple ready-to-eat foods including cheese and ham slices. Raw animal products must not be stored above ready-to-eat food.
Noncritical violations: 1
n Half Way House Concessions
588 S. Country Club Road
May 13
Critical violations: None
Noncritical violations: 1
n First Class Catering
2530 Central Ave.
May 13
Critical violations: None
Noncritical violations: 7
n VFW
215 N. National Road
May 13
Critical violations: 1
Raw meat was stored above vegetables in the refrigerator. Raw meat must be stored below ready-to-eat foods.
Noncritical violations: 4
n Hickory Hillz BBQ
1602 N. U.S. 31, Edinburgh
May 14
Critical violations: None
Noncritical violations: 4
n Orange Leaf
302 Washington St.
May 14
Critical violations: None
Noncritical violations: 2
n Swiss Maid Country Market
310 Jackson St., Hope
May 15
Critical violations: 2
Employee water bottles were sitting in the food prep area. Employee drinks are only allowed in the prep area with lids and straws to avoid manipulation of the mouth contact surfaces. The spray nozzle is not kept above the flood rim of the sink. The spray nozzle must stay above the flood rim of the sink automatically.
Noncritical violations: 6
n Papa’s Grill
3780 Jonathan Moore Pike
May 15
Critical violations: 1
The handwashing sinks in the rear food prep area and ware washing area are blocked and not accessible at the time of inspection.
Noncritical violations: 3
n Boo Yaa Q
3780 W. Jonathan Moore Pike
May 15
Critical violations: None
Noncritical violations: None
n Hilton Garden Inn
12210 N. Executive Drive, Edinburgh
May 15
Critical violations: None
Noncritical violations: 2
n Supermercado Morales
2524 Central Ave.
May 15
Critical violations: 10
An employee drink in an open container was stored in the meat cutting area. Cross contamination of foods must be prevented by proper food storage practices. Pig skins were hanging above the ice machine and chest freezer and liquid from the pig skins was dripping into these surfaces. Dried meats, fruit and cheese were stored next to raw meats in the meat case. Raw meats were stored above sauces in the walk-in cooler. 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. Pig skins hanging in the storage room were measured at 60° Fahrenheit. 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. Sauces in the walk-in cooler are not date labeled. Materials that are used in the construction of food contact surfaces must not be absorbent. Pig skins were hanging on absorbent twine. An employee was cutting fruit on a table outside the store. There is no handwashing sink supplied for this area. This cannot be approved as a food stand for a temporary event. Plumbing fixtures must be in proper working order. The faucet for the sanitizing sink of the three-compartment sink is not dispensing hot water. The presence of insects and rodents must be controlled. There is a large infestation of fruit flies in the produce area. Professional pest control must be sought immediately and receipts for treatment must be provided to this department by May 25, 2024. Working containers used to store toxic or poisonous materials such as cleaners and sanitizers must be clearly labeled with the common name of the contents. A spray bottle of cleaning agent was not properly labeled. Poisonous and toxic materials must be stored in a manner that prevents contamination of foods, single-service items and equipment. A spray bottle of cleaning agent was found near the meat slicer.
Noncritical violations: 24
n El Nopal 2
3114 National Road
May 16
Critical violations: 3
Raw eggs were stored above a sour cream container with an open lid. Raw animal products must not be stored above ready-to-eat food. Salsa, queso, cooked pablano peppers, potatoes, tamales and horchata were not date labeled. Ready-to-eat food must be date labeled the day it is prepared if held longer than a day. Multiple spray bottles with chemicals are not labeled. Toxic items in working containers must be labeled.
Noncritical violations: 9
n Fraternal Order of Eagles
930 Washington St.
May 16
Critical violations: 3
Taco meat and sliced celery in water at the bar are not date labeled. Ready-to-eat food must be date labeled they day it is prepared and only held for seven days at most. The ice scoops sitting on top of the ice maker and in the liquor area of the bar are touching unsanitized surfaces, potentially contaminating the ice for consumption. Food must only touch surfaces that are cleaned and sanitized, as specified by this code. Multiple chemical spray bottles are not labeled. All working containers with toxic contents must be labeled.
Noncritical violations: 6
n Henry Social Club
423 Washington St.
May 16
Critical violations: 1
Potentially hazardous food shall be maintained at 41° Fahrenheit or less. Raw strip steak that was precut and raw strip loin were measured at 50° Fahrenheit.
Noncritical violations: 5
n La Moreno Supermarket
8100 N. U.S. 31, Taylorsville
May 16
Critical violations: 2
Potentially hazardous food shall be maintained at 41° Fahrenheit or less. Mayonnaise left out and not refrigerated was measured at 84.5° Fahrenheit. A plumbing system shall be installed to preclude backsiphonage of a solid, liquid or gas contaminant into the water supply system. An atmospheric vacuum breaker must be installed at the hose under the three-base sink in the meat kitchen.
Noncritical violations: 5
n Fresh Take Kitchen
424 Washington St.
May 16
Critical violations: None
Noncritical violations: 3
n El Nopal
3330 Jonathan Moore Pike
May 16
Critical violations: 5
Employees must eat in designated areas so as to prevent contamination of single-service items, food and equipment. An employee was observed eating by the tea dispenser at the water station. Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to contamination. One 5.73 pound can of jalapenos and one 6.6 pound can of tomatoes were found on the wire rack with severe dents on their seams. Employees must wash their hands and change their gloves when changing tasks. An employee was observed washing utensils while wearing gloves. He then went outside, checked his phone and rubbed his face, all while wearing the same gloves. He then began to plate food without washing his hands or changing his gloves. 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 wait station was measured at 106° Fahrenheit. 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. Three spray bottles of cleaning agents stored in the dishwashing area were not labeled.
Noncritical violations: 14
n Sonic
2030 National Road
May 17
Critical violations: None
Noncritical violations: 6
n Greek’s Pizzeria
920 25th St.
May 17
Critical violations: None
Noncritical violations: None
n Sugar Bayer’s Cookie Co.
1109 16th St.
May 17
Critical violations: None
Noncritical violations: None
n Fraternal Order of Eagles
930 Washington St.
May 17
Critical violations: None
Noncritical violations: None
n El Nopal 2
3114 National Road
May 17
Critical violations: 1
Salsa must be date labeled.
Noncritical violations: 1
