- Walls, floors, etc/soiled (corrected on site)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: WALL BEHIND DEEP FRYER AND CEILING ABOVE EXHAUST HOOD REQUIRE CLEANING.
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07/25/2014 | Routine |
- 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 TOP WAS DIALED DOWN TO ACHIEVE THE 41DEG F MARK.
Equipment: Cold top
- Plumbing system design/capacity
Plumbing system not designed, constructed, or installed in accordance with plumbing code.
Correction: A plumbing system shall be designed, constructed, and installed according to applicable Indiana plumbing code and meet the capacity needs of the retail food establishment.
Comments: ENSURE THAT ALL PLUMBING IS DONE ACCORDING TO THE CURRENT INDIANA PLUMBING CODE.
Equipment: Hand sink
- Plumbing system design/capacity
Plumbing system not designed, constructed, or installed in accordance with plumbing code.
Correction: A plumbing system shall be designed, constructed, and installed according to applicable Indiana plumbing code and meet the capacity needs of the retail food establishment.
Comments: ENSURE THAT ALL PLUMBING IS DONE ACCORDING TO THE CURRENT INDIANA PLUMBING CODE.
Equipment: 3-bay
- Water system/capacity
Water system not sufficient capacity for retail food establishment.
Correction: The water source and system shall be of sufficient capacity to meet the water demands of the retail food establishment.
Comments: FRESHWATER TANK AND WASTE WATER TANK CURRENTLY DOES NOT MEET THE MINIMUM REQUIREMENTS OF 30 GAL (POTABLE WATER TANK) AND 15% GREATER DIFFERENCE FOR THE WASTE WATER TANK. PLEASE WORK ON RESOLVING THIS ISSUE. DUE TO DESIGN AND CURRENT LAY OUT OF EQUIPMENT, A COMPLIANCE DATE OF 1 YEAR WILL BE GIVEN. WATER SYSTEM DOES NOT PRESENT AN IMMEDIATE HEALTH HAZARD.
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: COMPLIANCE DATE OF 1 YEAR WILL BE GIVEN AND MAY BE EXTENDED AS EQUIPMENT USE IS LIMITED.
- 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: CURRENTLY ONLY USING THE OVEN ON THE STOVE FOR BREAD STICKS. MOST FOODS ARE COOKED AT INDY'S KITCHEN. REPLACE WITHIN 1 YEAR.
Equipment: Stove
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03/21/2014 | Routine |
| No violation noted during this evaluation. | 08/15/2013 | Routine |
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: NO HANDWASHING BEFORE PUTTING ON NEW GLOVES
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04/21/2013 | Routine |
| No violation noted during this evaluation. | 03/23/2013 | Routine |
| No violation noted during this evaluation. | 03/15/2013 | Routine |
| No violation noted during this evaluation. | 11/30/2012 | Routine |
| No violation noted during this evaluation. | 11/28/2012 | Routine |
- 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: Frittatas were 94-95F. Discard. Maintain hot food at 135F or more.
Location: Kitchen
- 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: The reach in prep cooler was 47F. Foods are 45-47F. Cooler was turned down.
Location: Kitchen
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: There was no handwashing before putting on gloves. Always wash your hands before putting on gloves and at each glove change.
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08/25/2012 | Routine |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: LOWER PREP--COOLER AND REFRIG. TEMPS. TO 41F OR LESS.
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08/17/2012 | Routine |
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
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05/27/2012 | Routine |
| No violation noted during this evaluation. | 05/04/2012 | Routine |
| No violation noted during this evaluation. | 02/04/2012 | Routine |
| No violation noted during this evaluation. | 02/02/2012 | Super Bowl Routine |
| No violation noted during this evaluation. | 01/27/2012 | Routine |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
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12/30/2011 | Routine |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
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12/29/2011 | Pre-Licensing |
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