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 Flat Rock-Hawcreek Campus Kitchen
9423 N. State Road 9, Hope
Nov. 4
Critical violations: None
Noncritical violations: 4
n Sabor de la Vida
1625 State St.
Nov. 6
Critical violations: 3
A yellow cutting board stained black was observed in the food prep area. Frozen cooked ground beef in a container was found thawing on a table at room temperature in the food prep area. A large pot of cooked refried beans on a table in the back food prep area was measured at 160° Fahrenheit and containers of cooked rice were measured at 128° Fahrenheit. Potentially hazardous food items shall be cooled from 135° Fahrenheit to 70° Fahrenheit in two hours and 70° Fahrenheit to 41° Fahrenheit in four hours. Food items shall be uncovered and portioned in smaller containers to cool in the walk-in cooler.
Noncritical violations: 2
n VFW
215 N. National Road
Nov. 7
Critical violations: None
Noncritical violations: 5
n Yummy Bowl
1455 N. National Road
Nov. 7
Critical violations: 5
Cross contamination of foods must be prevented by proper storage practices. Raw shell eggs were stored next to bean sprouts 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. Tofu in the buffet line was measured at 57° Fahrenheit and sausage in the buffet line was measured at 50° Fahrenheit. The under counter reach-in cooler across from the wok is not functioning properly. The air temperature and food temperatures inside the bottom storage area were measured 41° Fahrenheit or below, however, the top compartment had an ambient air temperature of 48° Fahrenheit. Tofu and miso stored in it measured at 51° Fahrenheit. Until such time as the unit can maintain proper temperatures of 41° Fahrenheit or below, it must be placed out-of-service. The hose bib in the BBQ area is not adequately protected against back siphonage. A hose bib check valve must be installed on this fixture. 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. Spray bottles of cleaning agents stored in the storage room were not labeled. Contamination of foods, clean utensils, single service items, single use items and clean linens must be prevented by proper storage of toxic items. Toxic items were stored next to plates in the sushi area.
Noncritical violations: None
n Swine and Dine
412 Washington St.
Nov. 7
Critical violations: None
Noncritical violations: 5
n Big JT’s BBQ
4664 Ray Boll Blvd.
Nov. 8
Critical violations: None
Noncritical violations: 10
n Elk’s Lodge
4664 Ray Boll Blvd.
Nov. 8
Critical violations: None
Noncritical violations: 9
n Mill Street Deli
102 Mill St., Elizabethtown
Nov. 8
Critical violations: None
Noncritical violations: 2
n Columbus BP
3600 West Jonathan Moore Pike
Nov. 12
Critical violations: 1
The handwashing sink in the ware washing area is blocked by soap and a coffee pot. Handwashing sinks are to remain accessible.
Noncritical violations: 4
n Walgreens
2400 Beam Road
Nov. 12
Critical violations: None
Noncritical violations: None
n Purely Paula Catering
4389 N. Long Road
Nov. 12
Critical violations: None
Noncritical violations: 1
n Bankin’ Baby BBQ
4389 Long Road
Nov. 12
Critical violations: None
Noncritical violations: None
