- Commissary requirement
Mobile unit does not have a commissary or does not transport to commissary daily.
Correction: Mobile units shall have an approved commissary and transport to commissary or service area once daily.
Comments: MOBILE UNIT CURRENTLY DOES NOT HAVE A BASE OF OPERATION. DISCONTINUE ALL PRODUCTION UNTIL YOU SUBMIT A NEW COMMISSARY AGREEMENT.
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07/24/2014 | Routine |
- Commissary requirement (corrected)
Mobile unit does not have a commissary or does not transport to commissary daily.
Correction: Mobile units shall have an approved commissary and transport to commissary or service area once daily.
Comments: NEW COMMISSARY AGREEMENT ISSUED FOR EBONY AND IVORY- STRESSED IMPORTANCE OF COMMISSARY USE AND KEEPING THE TRAILER MOBILE.
- 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: WATER TANK IS OF INSUFFICIENT CAPACITY. ESTABLISHMENT CURRENTLY HAS BACK UP JUGS OF WATER BECAUSE THEY RUN OUT OFTEN. OBTAIN A 30 GALLON FRESH WATER TANK (MINIMUM)- RECHECK MAY 7, 2014 - EXTENSION GIVEN TO FACILITATE TRANSITION DUE TO BUDGET CONSTRAINTS. WILL LIMIT THE HOURS OF OPERATION TO ENSURE THAT THE ESTABLISHMENT HAS ENOUGH HOURS.
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: WATER TANK IS OF INSUFFICIENT CAPACITY. ESTABLISHMENT CURRENTLY HAS BACK UP JUGS OF WATER BECAUSE THEY RUN OUT OFTEN. OBTAIN A 30 GALLON FRESH WATER TANK (MINIMUM)- RECHECK MAY 7, 2014 - EXTENSION GIVEN TO FACILITATE TRANSITION DUE TO BUDGET CONSTRAINTS. WILL LIMIT THE HOURS OF OPERATION TO ENSURE THAT THE ESTABLISHMENT HAS ENOUGH HOURS.
Equipment: Hand sink
- Hot water/capacity (corrected on site)
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: HOT WATER HEATER NOT PLUGGED IN. PROVIDE HOT WATER AT ALL TIMES.
Equipment: Hand sink
- Hot water/capacity (corrected on site)
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: HOT WATER HEATER NOT PLUGGED IN. PROVIDE HOT WATER AT ALL TIMES.
Equipment: 3-bay
- Unnecessary litter (corrected on site)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE THE VIDEO TAPES AND CASSETT TAPES FROM THE TRAILER. DO NOT USE COLD TOP BINS FOR STORAGE OF NON FOOD ITEMS.
- Food equipment classification standards. (corrected)
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.
Location: Kitchen
Equipment: Stove
- Food equipment classification standards. (corrected on site)
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.
Location: Kitchen
Equipment: Deep fryer
- Food equipment classification standards. (corrected on site)
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.
Location: -
Equipment: Char-grill
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AT HAND SINK. PROVIDE AT ALL TIMES.
Location: Kitchen
Equipment: Hand sink
- Hand sink/trash can (corrected on site)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE A TRASH CAN FOR PAPER TOWELS NEXT TO THE HAND SINK.
Location: Kitchen
Equipment: Hand sink
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05/08/2014 | Recheck |
- Commissary requirement
Mobile unit does not have a commissary or does not transport to commissary daily.
Correction: Mobile units shall have an approved commissary and transport to commissary or service area once daily.
Comments: TRAILER IS STATIONED AT THE CORNER OF 34TH AND GEORGETOWN ROAD AND DOES NOT REPORT TO COMMISSARY DURING DAYS OF OPERATION. AS PART OF YOUR LICENSE AGREEMENT, YOU MUST REPORT TO YOUR COMMISSARY DURING DAYS OF OPERATION AT THE START OF EACH DAY. ALL POTABLE WATER MUST BE OBTAINED FROM YOUR COMMISSARY. ALL COMPLEX FOOD PREPARATION MUST BE DONE AT COMMISSARY. AT THE END OF THE DAY, THE TRAILER NEEDS TO RETURN TO THE COMMISSARY FOR WASTE WATER DISPOSAL, TRASH DISPOSAL, CLEANING NEEDS, AND STORAGE OF ALL OVERNIGHT ITEMS. ALL STORAGE OF OVER NIGHT, UNCOOKED ITEMS NEED TO BE STORED IN THE COMMISSARY IF STORING FOR NEXT DAY. UNSOLD/UNCOOKED FOODS MAY BE TAKEN HOME FOR PERSONAL USE. NO HOME COOKED MEALS ARE ALLOWED. HOME STORAGE IS NOT PERMITTED.
- 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: WATER TANK IS OF INSUFFICIENT CAPACITY. ESTABLISHMENT CURRENTLY HAS BACK UP JUGS OF WATER BECAUSE THEY RUN OUT OFTEN. OBTAIN A 30 GALLON FRESH WATER TANK (MINIMUM)- RECHECK MAY 7, 2014
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: WATER TANK IS OF INSUFFICIENT CAPACITY. ESTABLISHMENT CURRENTLY HAS BACK UP JUGS OF WATER BECAUSE THEY RUN OUT OFTEN. OBTAIN A 30 GALLON FRESH WATER TANK (MINIMUM)- RECHECK MAY 7, 2014
Equipment: Hand sink
- Hot water/capacity (corrected on site)
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: HOT WATER HEATER NOT PLUGGED IN. PROVIDE HOT WATER AT ALL TIMES.
Equipment: Hand sink
- Hot water/capacity (corrected on site)
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: HOT WATER HEATER NOT PLUGGED IN. PROVIDE HOT WATER AT ALL TIMES.
Equipment: 3-bay
- Unnecessary litter (corrected on site)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE THE VIDEO TAPES AND CASSETT TAPES FROM THE TRAILER. DO NOT USE COLD TOP BINS FOR STORAGE OF NON FOOD ITEMS.
- 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: *REMOVE THE DOMESTIC STOVE FROM THE TRAILER. ONLY COMMERCIAL EQUIPMENT IS ALLOWED. (RECHECK MAY 07, 214)*REMOVE THE DOMESTIC FRYER FROM TRAILER.-COS-*REMOVE THE CHARCOAL GRILL LOCATED OUTSIDE OF THE TRAILER. ALL COOKING MUST BE DONE IN THE TRAILER. IF YOU WISH TO GRILL, THE GRILL MUST BE PART OF THE TRAILER ITS SELF.
Location: Kitchen
Equipment: Stove
- Food equipment classification standards. (corrected on site)
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: *REMOVE THE DOMESTIC STOVE FROM THE TRAILER. ONLY COMMERCIAL EQUIPMENT IS ALLOWED. (RECHECK MAY 07, 214)*REMOVE THE DOMESTIC FRYER FROM TRAILER.-COS-*REMOVE THE CHARCOAL GRILL LOCATED OUTSIDE OF THE TRAILER. ALL COOKING MUST BE DONE IN THE TRAILER. IF YOU WISH TO GRILL, THE GRILL MUST BE PART OF THE TRAILER ITS SELF.
Location: Kitchen
Equipment: Deep fryer
- Food equipment classification standards. (corrected on site)
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: *REMOVE THE DOMESTIC STOVE FROM THE TRAILER. ONLY COMMERCIAL EQUIPMENT IS ALLOWED. (RECHECK MAY 07, 214)*REMOVE THE DOMESTIC FRYER FROM TRAILER.-COS-*REMOVE THE CHARCOAL GRILL LOCATED OUTSIDE OF THE TRAILER. ALL COOKING MUST BE DONE IN THE TRAILER. IF YOU WISH TO GRILL, THE GRILL MUST BE PART OF THE TRAILER ITS SELF.
Location: -
Equipment: Char-grill
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AT HAND SINK. PROVIDE AT ALL TIMES.
Location: Kitchen
Equipment: Hand sink
- Hand sink/trash can (corrected on site)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE A TRASH CAN FOR PAPER TOWELS NEXT TO THE HAND SINK.
Location: Kitchen
Equipment: Hand sink
|
11/07/2013 | Routine |
| No violation noted during this evaluation. | 05/29/2013 | Non-Illness Complaint Recheck |
- Commissary requirement
Mobile unit does not have a commissary or does not transport to commissary daily.
Correction: Mobile units shall have an approved commissary and transport to commissary or service area once daily.
|
05/29/2013 | Non-Illness Complaint |
- 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.
|
05/08/2013 | Recheck |
- 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.
|
05/03/2013 | Routine |
- Wood
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: Please paint any exposed wood on trailer.
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Please provide a splash guard to separate 3 bay sink and hand sink.
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04/11/2013 | Pre-Licensing |
Restaurant representatives - add corrected or new information about MOTHER MARY'S BBQ, 5101 E 38TH ST, Indianapolis, IN »