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 Marathon
3101 National Road
Oct. 4
Critical violations: None
Noncritical violations: 11
n Pepper Palace Inc.
11622 N. E. Executive Drive, Edinburgh
Oct. 4
Critical violations: None
Noncritical violations: None
n Richards Elementary School
3311 Fairlawn Drive
Oct. 4
Critical violations: None
Noncritical violations: 1
n Columbus Signature Academy New Tech
2205 25th St.
Oct. 4
Critical violations: None
Noncritical violations: None
n Circle K
2415 Jonathan Moore Pike
Oct. 7
Critical violations: None
Noncritical violations: 4
n Arby’s
11999 N. U.S. 31, Edinburgh
Oct. 7
Critical violations: None
Noncritical violations: 5
n Henry Social Club
423 Washington St.
Oct. 8
Critical violations: 1
Handwashing sinks must only be used for handwashing. The main handwashing sink in the food prep area was being used as a dump sink.
Noncritical violations: 3
n Busy Bees Academy
1209 Sycamore St.
Oct. 8
Critical violations: None
Noncritical violations: 2
n Columbus North High School
1400 25th St.
Oct. 9
Critical violations: None
Noncritical violations: 3
n Green Tree at Westwood
4895 Pine Ridge Drive
Oct. 9
Critical violations: 1
Toxic items in spray bottles are to be labeled for their contents in the ware washing area.
Noncritical violations: 2
n McDonald’s
1880 N. National Road
Oct. 9
Critical violations: None
Noncritical violations: None
n Sabor De La Vida
11700 N. U.S. 31
Oct. 10
Critical violations: None
Noncritical violations: 4
n Freddy’s
3660 Jonathan Moore Pike
Oct. 10
Critical violations: 1
The handwashing sink in the ware washing area is to remain accessible. The sink contained cleaning items and a pan.
Noncritical violations: 3
n Taku Japanese Steakhouse
305 Fourth St.
Oct. 10
Critical violations: 1
An employee may drink from a closed beverage container if the container prevents contamination of the employee’s hands or exposed food. Employee drinks with twist caps were found in the food prep area.
Noncritical violations: 4
n Fourth Street Bar and Grill
433 Fourth St.
Oct. 14
Critical violations: None
Noncritical violations: 3
n Lucas Brothers
2318 25th St.
Oct. 14
Critical violations: None
Noncritical violations: 3
n Holiday Inn
2485 Jonathan Moore Pike
Oct. 14
Critical violations: None
Noncritical violations: 2
n Captain D’s
2220 N. National Road
Oct. 14
Critical violations: None
Noncritical violations: None
n Circle K
10080 N. U.S. 31
Oct. 14
Critical violations: None
Noncritical violations: 2
n 7K Farms
3155 W. County Road 650N
Oct. 14
Critical violations: None
Noncritical violations: 5
n Tacos Don Jose
2852 Middle Road
Oct. 15
Critical violations: 4
A box of raw sausage patties was stored over ready-to-eat food on the shelving unit, pans of raw chicken and beef were stored above cooked food on the storage rack, and large tubs of raw ground beef and pork were stored above containers of cooked meat in the walk-in cooler. A pot of cooked meat on the stove top in the food prep line was measured at 99° Fahrenheit. Potentially hazardous food items to be held hot should be held above 135° Fahrenheit. Containers of cooked meat and an open package of sliced deli meat were not date labeled for the date to be consumed or discarded within seven days. The handwashing sink in the dishwashing area was blocked from use by pans stored in the sink basin. Handwashing sinks shall be clean and accessible for use at all times.
Noncritical violations: 6
n Mother Bear’s Pizza
2306 25th St.
Oct. 15
Critical violations: 2
Potentially hazardous foods shall be maintained at or below 41° Fahrenheit. The prep rail station for pizza toppings had temperature ranges from 49.8 to 53.4° Fahrenheit. Working containers used for storing poisonous or toxic materials, such as cleaners and sanitizers taken from bulk supplies, must be clearly be identified with the common name. Multiple spray bottles of sanitizer were not labeled throughout the facility.
Noncritical violations: 6
n Starbucks
1865 N. National Road
Oct. 15
Critical violations: 1
The handwashing sink in the dishwashing area is to remain accessible. The door blocking the sink is to remain closed or be removed.
Noncritical violations: 2
n NTS Hotel, Inc.
110 Carr Hill Road
Oct. 15
Critical violations: None
Noncritical violations: 5
n Thornton’s
12001 N. U.S. 31, Edinburgh
Oct. 16
Critical violations: None
Noncritical violations: 2
n Riviera Maya Mexican Restaurant
2326 25th St.
Oct. 16
Critical violations: 3
The chemical sanitizer is not dispensing in the ware washing machine. All dishwashing must be conducted at the three-based sink until it is repaired. 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. Spray bottles with cleaning chemicals were not labeled. Poisonous and toxic materials shall be used in accordance to the manufacturer’s use directions. Fabuloso was used as a table sanitizer throughout the facility. The facility must use a product that specifically states it is a sanitizing chemical for use on tables.
Noncritical violations: 10
n Rally’s
2080 N. National Road
Oct. 16
Critical violations: None
Noncritical violations: 3
n Hog Molly Brewing Company
830 Depot St.
Oct. 17
Critical violations: None
Noncritical violations: 8
n AH-HA Corner Café
525 Main St., Hope
Oct. 17
Critical violations: None
Noncritical violations: 4
n La Patrona
3860 W. Carlos Folger Road
Oct. 17
Critical violations: None
Noncritical violations: None
n Las Delicias
2241 State St.
Oct. 17
Critical violations: None
Noncritical violations: None
n Guatamex
2241 State St.
Oct. 17
Critical violations: None
Noncritical violations: None
n New China Buffet
2678 Eastbrook Plaza
Oct. 17
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. Buffalo wings on the buffet line were measured at 115° Fahrenheit and chicken nuggets were measured at 105° Fahrenheit.
Noncritical violations: None
n The Big Cheese
2403 Cottage Ave.
Oct. 17
Critical violations: None
Noncritical violations: 2
n Orange Leaf
302 Washington St.
Oct. 18
Critical violations: None
Noncritical violations: 2
