Monroe County’s health department has released the reports for inspections of food service operations that were conducted in August 2023.
Just under half of the places that were inspected in August 2023 had no violations—30 out of 63.
Recording at least one non-critical violation, but no critical violations were 5 establishments. Recording at least one critical violation were 28 establishments.
Summaries of the inspections completed in August are now available on a list which is published on the health department’s website.
Here’s a raw list of those establishments that had zero violations: 3B Bar, Amrit Indian Restaurant, Aramark @ IU Admin Building, Autumn Park Senior Community, Bloomington P&R Dept: Cascades Golf, Bloomington Regional Rehabilitation, Bloomington Superior Fuel dba Krispy Krunch Chicken, Bloomington Township Food Pantry, Bobby’s Pantry, Bryan Park Pool Concessions, Café Pizzeria Inc., Chubbie’s Burritos, Dave’s Hot Chicken, Family Dollar Store # 5431, Hartzell’s Ice Cream, Heri # 14 DBA on the way #15, Hometown IGA #464, Mai Sushi @ Sam’s Club, Monroe Hospital, Morgenstern’s Books and Café, New Hope for Families Food Pantry, No Waste Plant Based, Peach Cobbler Factory, Popkorn – Packaging, Rose Hill Farm Stop, The Back Door, The Inkwell Café, The Munch Box, Twin Lakes Sports Dark Concessions, and Twin Lakes Rec Center
The B Square has also plotted out the inspections before August 2023 (from December 2022 through July 2023) on a color-coded map.
The critical and non-critical violation numbers for each restaurant and descriptions are included in each row of the Google Sheet, as well as each location that is plotted on the maps. (Click on a dot, and the information associated with that location will appear in the left sidebar of the map.)
Here’s the boilerplate wording for the difference between a critical and a non-critical violation from the Monroe County Health Department’s website:
Critical violations are defined as those that are likely to directly contribute to a foodborne disease. The most common and most dangerous critical violations are various degrees of temperature abuse. Potentially hazardous foods must be kept at or above 135º F or at or below 41º F. Failure to do so, or failure to cook food to the proper temperature or cool cooked food quickly (within 6 hours) to below 41ºF, is the leading cause of foodborne illness.
Non-critical violations are those that have contributing factors, but are generally not the primary cause of an outbreak.
Color Coded Map: August 2023 Monroe County Food Inspections
(The color coding scheme goes like this: Green=Zero violations; Yellow=At least 1 non-critical violation but no critical violations; Red=At least 1 critical violation.)