Restaurant inspections — April 11 – The Republic

Restaurant News
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Editor’s note: The information below was compiled from reports of the Bartholomew County Health Department. 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. Noncritical violations typically do not have to be corrected until the next inspection.

Steak-N-Shake #174

2775 Herman Darlage Drive, Columbus

March 1

Critical Violations: None

Noncritical Violations: 8

McDonald’s #25804

611 Third St., Columbus

March 1

Critical Violations: 1

Roaches were seen alive under the self-service soda machine. Previous records indicate treatment the 26th of January in the dining area and kitchen. Treatment must occur within 10 days, and continually on schedule, including areas currently not used due to COVID-19.

Noncritical Violations: 2

Chipotle Mexican Grill

2260 North National Road, Columbus

March 1

Critical Violations: None

Noncritical Violations: 2

Hamilton Community Center

2501 Lincoln Park Drive, Columbus

March 1

Critical Violations: None

Noncritical Violations: None

Casey’s General Store #3335

415 Gladstone Ave. Columbus

March 1

Critical Violations: 1

Insufficient sanitizer concentration in wiping cloth bucket.

Noncritical Violations: 4

Circle K #27

13340 North U.S. 31, Edinburgh

March 2

Critical Violations: None

Noncritical Violations: 1

Ahlemeyer Forms

2034 17th Street, Columbus

March 2

Critical Violations: None

Noncritical Violations: 2

Rohde’s Family Diner

1644 Orinoco Avenue, Columbus

March 3

Critical Violations: None

Noncritical Violations: 2

Yogi’s Noble Roman’s

2601 State Street, Columbus

March 3

Critical Violations: 3

1) Employee observed not washing hands prior to food prep. Employee entered food prep are and put gloves without washing hands. 2) No hot water provided to the facility at the time of inspection. (Employee stated issue ongoing for three days) 3) Toxic item in spray bottle on prep table to be labeled for contents with common name.

Noncritical Violations: 1

Yogi’s Convenience

2601 State Street, Columbus

March 3

Critical Violations: 2

1) No hot water provided for the facility at the time of inspection (Employee stated issue ongoing for three days) 2) Contents of toxic spray bottle not clearly labeled for contents at self-service over and three-bay sink.

Noncritical Violations: 2

Dollar General #4232

2150 State Street, Columbus

March 9

Critical Violations: None

Noncritical Violations: 3

Olesya’s Kitchen

1531 McKinley Avenue, Columbus

March 9

Critical Violations: 3

1) Eggs are left on the counter and above 41°F. Cold held items must not exceed 41°F. 2) Potentially hazardous food that is prepared and not sold in the same day may be held in a cold holding for seven days must be date labeled. Meatballs in the fridge were from the previous day and not date labeled. 3) The hand washing sinks are blocked and not easily accessible.

Noncritical Violations: 3

Tacolumbus

1637 North National Road, Columbus

March 10

Critical Violations: 1

Can opened needs to be cleaned on a regular basis.

Noncritical Violations: 4

White Castle

1686 National Road, Columbus

March 10

Critical Violations: none

Noncritical Violations: 3

WEMR Meats (YNOT Freezer Meat)

523 Washington Street, Columbus

Mar. 10

Critical Violations: none

Noncritical Violations: none

Everest Dining Service — Loaded Fork

5555 Inwood Drive, Columbus

Mar. 11

Critical Violations: none

Noncritical Violations: 4

Everest Dining Service — Orange and Gray

5555 Inwood Drive, Columbus

Mar. 11

Critical Violations: none

Noncritical Violations: none

Ramen Alley

217 Washington Street, Suite D, Columbus

Mar. 11

Critical Violations: none

Noncritical Violations: 1

Hardee’s

1200 North Hartman Drive, Edinburgh

March 11

Critical Violations: 2

1) Insufficient sanitizer concentration in wiping cloth bucket and third compartment of dish washing sink used for sanitizer. 2) Food prep surface needs to be cleaned and sanitized more frequently.

Noncritical Violations: 4

McDonald’s #25804

611 Third Street

March 11

Critical Violations: none

Noncritical Violations: 1

New China Buffet

2628 Eastbrook Plaza, Columbus

March 12

Critical Violations: 6

1) Potentially hazardous foods must be handled at proper temperatures. This includes hot foods at 135°F or above and cold foods at 41°F below. The following items measured at improper temperature: roast pork at 122°F, fried dumplings at 110°F, chicken wings at 112°F, sweet and sour pork at 128°F, chicken-on-a-stick at 111°F, sliced item at 47°F. 2) Potentially hazardous foods prepared and held refrigerated for more than 24 hours must be clearly labeled with the date the produce is to be either consumed or discarded. The following items in the walk-in coolers were not date labeled. Four pans of roast pork, three pans of cooked chicken, one pan of cooked noodles. 3) Food contact surfaces of equipment and utensils must be kept clean to the sight and touch. Grease droplets have formed around the edges of the exhaust hood in the bar-b-que area. Grease droplets have formed around the edges of the exhaust above the wok area. 4) Immediately after being washed and rinsed, dishes and utensils must be sanitized. The dish washing machine was not dispensing sanitizing agent. An employee worked on the machine and it then began to dispense the sanitizing agent. However, the concentration of sanitizer was measured at 25 ppm. The proper concentration of sanitizing area is 50 ppm. Until such time as the dish washing machine is repaired, all dishes and utensils must be sanitized in the three-compartment sink using a proper concentration of sanitizing agent. 5) The plumbing must be maintained to prevent backsiphonage of a solid, liquid, or gas contained into the water supply. Back siphonage preventative devices are needed in the following locations: the hose connected under the dish washing machine, the hose connected under the handwashing sink by the buffet area door, the hose connected by the hand washing sink near the thee-compartment sink. 6) Hand washing sink must be kept easily accessible at all times. Large utensils are stored in the hand washing sink near the three-compartment sink.

Noncritical Violations: 25

Esushi

3820 25th Street, Columbus

March 12

Critical Violations: 3

1) Raw chicken on tray stored above ready-to-eat food items in the walk-in cooler. Raw animal foods shall be stored separately or below ready-to-eat food items. 2) Container of cooked shrimp on shelf in the sushi bar measured at 74°F. Potentially hazardous food items shall be held above 135°F or below 41°F. 3) Hand washing sink in back food prep area blocked by tray stored over sink-bag. Hand washing sink in the bar area blocked by packaged of food in front of sink. Hand washing sinks shall be convenient and accessible at all times.

Noncritical Violations: 8

New China Buffet

2628 Eastbrook Plaza

March 26

Critical Violations: 1

Potentially hazardous foods must be maintained at a proper temperature. This includes hot foods at 135°F or above and cold foods at 41°F or below. The following items on the buffet were not held at proper temperature: pork roast was measured at 119°F, chicken wings were measured at 100°F, sweet and sour chicken was measured at 122°F.

Noncritical Violations: none

Source: Thanks http://www.therepublic.com/2021/04/11/restaurant_inspections__april_11-4/