Indy's Kitchen, 2442 CENTRAL AVE, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: Indy's Kitchen
Type: Mobile
Address: 2442 CENTRAL AVE, Indianapolis, IN 46205
County: Marion
License #: 205353
Smoking: Smoke Free
Total inspections: 6
Last inspection: 06/29/2014
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Inspection findings

Inspection Date

Type
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: CHICKEN IN THE STEAM TABLE WAS HOLDING AT 80DEG F. REHEAT THE CHICKEN ON THE FLAT GRILL AND REHEAT TO 165 DEG F AND ENSURE THAT THE WATER IN THE STEAM TABLE IS HOT PRIOR TO PUTTING ANY CONTAINERS IN IT AND ENSURE THAT THE EQUIPMENT IS WORKING AS INTENDED.
    Equipment: Steam table
  • Hand sink location blocked (corrected on site)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: DISPOSABLE SERVING CONTAINERS WERE INSIDE OF THE HAND SINK AND WERE SOAKING WET. ENSURE THAT THE HAND SINK IS KEPT FREE OF CLUTTER.
    Equipment: Hand sink
 06/29/2014Routine
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: FOOD HAD BEEN PARTIALLY WARMED UP AFTER BEING PULLED OUT OF REFRIGERATOR TO "HAVE READY" TO REHEAT. DISCONTINUE PRACTICE. ENSURE THAT HOT FOOD IS HELD AT 135 DEG F. WHEN REHEATING, REHEAT ALL PRE COOKED FOODS TO 165 DEG F AND HOT HOLD AT 135 DEG F. NEVER AT ROOM TEMPERATURE.
    Equipment: Steam table
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: COLD FOOD SITTING AT ROOM TEMPERATURE ON THE PREP TABLE TO ALLOW TO "WARM UP" PRIOR TO REHEATING. ENSURE THAT THE PRODUCT REMAINS IN THE COOLER AT 41 DEG F IF NOT BEING USED.
  • Hand sink location blocked (corrected on site)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: SEVERAL ITEMS INSIDE OF HAND SINK- DISCONTINUE PRACTICE- ENSURE THAT THE HAND SINK IS FREE OF CLUTTER.
  • Hair restraints (corrected on site)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: GENERATOR DOES GENERATE ENOUGH POWER AND/OR NEEDS REPAIR - IT TENDS TO SHUT OFF AND SOME UNUSED EQUIPMENT HAD TO BE UNPLUGED FOR IT TO STABILIZE. OWNER HAS A BIGGER UNIT AT HOME AND WILL REPLACE.
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: LEAK ON 3 BAY SINK FAUCET- FIX AS SOON AS POSSIBLE.
    Equipment: 3-bay
 05/02/2014Routine
No violation noted during this evaluation. 04/09/2014Routine
  • Food equipment classification standards.
    Food equipment does not meet certification or classification standards.
    Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
    Comments: WILL BE REPLACED WITHIN 6 MONTHS
    Equipment: Cooler/freezer combo
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. FIX SMALL LEAK UNDER 3 BAY SINK PBC PIPES 2- LOCATIONS2. FIX SMALL LEAK AT THE WASTE WATER TANK CONNECTION.
    Equipment: 3-bay
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: OBTAIN BLEACH SANITIZING TEST STRIPS TO ACCURATELY MEASURE THE CHEMICAL CONCENTRATION AT 50-100PPM.
  • Wall attachment cleanability (corrected)
    Attachments to walls and/or ceilings not easily cleanable.
    Correction: Attachments to walls and ceilings shall be easily cleanable.
    Comments: SPACE ABOVE EXHAUST HOOD NEEDS TO BE SEALED OFF COMPLETELY TO A SMOOTH EASILY CLEANABLE SURFACE.
 04/09/2014Pre-Licensing Recheck
  • Food equipment classification standards.
    Food equipment does not meet certification or classification standards.
    Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
    Comments: DOMESTIC COOLER/FREEZER COMBO TEMPORARILY APPROVED FOR USE. OWNER AGREED TO REPLACING IT WITHIN A MONTH.1. ADDITIONAL TIME GIVEN DUE TO THE FACT THAT HE HAS NOT BEEN OPERATING BECAUSE OF THE WEATHER.
    Equipment: Cooler/freezer combo
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. FIX SMALL LEAK UNDER 3 BAY SINK PBC PIPES 2- LOCATIONS2. FIX SMALL LEAK AT THE WASTE WATER TANK CONNECTION.
    Equipment: 3-bay
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: OBTAIN BLEACH SANITIZING TEST STRIPS TO ACCURATELY MEASURE THE CHEMICAL CONCENTRATION AT 50-100PPM.
  • Wall attachment cleanability
    Attachments to walls and/or ceilings not easily cleanable.
    Correction: Attachments to walls and ceilings shall be easily cleanable.
    Comments: SPACE ABOVE EXHAUST HOOD NEEDS TO BE SEALED OFF COMPLETELY TO A SMOOTH EASILY CLEANABLE SURFACE.
 02/27/2014Pre-Licensing Recheck
  • Food equipment classification standards.
    Food equipment does not meet certification or classification standards.
    Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
    Comments: DOMESTIC COOLER/FREEZER COMBO TEMPORARILY APPROVED FOR USE. OWNER AGREED TO REPLACING IT WITHIN A MONTH.
    Equipment: Cooler/freezer combo
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. FIX SMALL LEAK UNDER 3 BAY SINK PBC PIPES 2- LOCATIONS2. FIX SMALL LEAK AT THE WASTE WATER TANK CONNECTION.
    Equipment: 3-bay
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: OBTAIN BLEACH SANITIZING TEST STRIPS TO ACCURATELY MEASURE THE CHEMICAL CONCENTRATION AT 50-100PPM.
  • Wall attachment cleanability
    Attachments to walls and/or ceilings not easily cleanable.
    Correction: Attachments to walls and ceilings shall be easily cleanable.
    Comments: SPACE ABOVE EXHAUST HOOD NEEDS TO BE SEALED OFF COMPLETELY TO A SMOOTH EASILY CLEANABLE SURFACE.
 01/31/2014Pre-Licensing

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