- Cold holding (corrected)
1. The refrigerator where raw sausage and hamburgers are stored is not cold enough. Take measures to ensure potentially hazardous food is maintained at a proper internal temperature. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
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10/15/2014 | Recheck |
- Cold holding
1. The refrigerator where raw sausage and hamburgers are stored is not cold enough. Take measures to ensure potentially hazardous food is maintained at a proper internal temperature. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
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10/07/2014 | Routine |
| No violation noted during this evaluation. | 08/12/2014 | Non-Illness Complaint |
| No violation noted during this evaluation. | 03/20/2014 | Non-Illness Complaint |
| No violation noted during this evaluation. | 03/06/2014 | Non-Illness Complaint |
- Physical facility repair
1. Repair the wall near soft drink syrup box rack to a smooth easily cleanable condition. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Thermometer, provided
1. Provide a thermometer in the refrigerator compartment of the refrigerator/freezer combo located in room where soft drink sryup boxes are kept. Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
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02/26/2014 | Routine |
| No violation noted during this evaluation. | 02/07/2014 | Non-Illness Complaint |
| No violation noted during this evaluation. | 01/21/2014 | Illness Complaint |
- Equipment repair
1. Repair or replace the torn door seal on refrigerator located in closet across from restrooms. Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
- Non food contact surface cleaning frequency
1. Clean the underside of door handle on dish machine of soil. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
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09/19/2013 | Routine |
- Equipment repair
Door seal on refrigerator drawer where beef patties are currently located is missing. Repair or provide a door seal. Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
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05/30/2013 | Routine |
- Restrooms accessible (corrected)
Toilet room(s) not conveniently located and/or accessible. BOTH RESTROOMS ARE PADLOCKED AND PATRONS, INCLUDING THE SENIOR TEAM LEADER WITH MCPHD, ARE BEING TOLD RESTROOMS ARE NOT WORKING.
Correction: Toilet room(s) shall be conveniently located and accessible to employees and patrons (per the plumbing code) during all hours of operation.
Comments: FOOD AND CONSUMER SAFETY RECEIVED COMPLAINTS REGARDING PATRONS NOT BEING ALLOWED TO USE RESTROOMS ON THE FOLLOWING DATES: 1/23/13. 9/12/12; 8/28/12; 7/6/12; 1/26/12; AND 2/16/11. THESE WERE CONSIDERED"UNDECIDED" COMPLAINTS, MOST LIKELY, BECAUSE THE EMPLOYEES RECOGNIZE THE REGULAR INSPECTOR RHETT SCHMIDT. TODAY I WENT IN, PURCHASED A CONEY DOG AND A SOFT DRINK, SAID I WAS GOING TO USE THE RESTROOM AND WAS TOLD IT WAS OUT OF ORDER AND THAT EVEN EMPLOYEES HAD NO RESTROOM. THIS WAS NOT TRUE.
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02/18/2013 | Non-Illness Complaint Recheck |
- Smoking distance signage
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
- Walls, floors, etc/soiled
1. Clean the doors where hands touch on closet doors where egg refrigerator is located. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
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02/18/2013 | Routine |
- Restrooms accessible
Toilet room(s) not conveniently located and/or accessible. BOTH RESTROOMS ARE PADLOCKED AND PATRONS, INCLUDING THE SENIOR TEAM LEADER WITH MCPHD, ARE BEING TOLD RESTROOMS ARE NOT WORKING.
Correction: Toilet room(s) shall be conveniently located and accessible to employees and patrons (per the plumbing code) during all hours of operation.
Comments: FOOD AND CONSUMER SAFETY RECEIVED COMPLAINTS REGARDING PATRONS NOT BEING ALLOWED TO USE RESTROOMS ON THE FOLLOWING DATES: 1/23/13. 9/12/12; 8/28/12; 7/6/12; 1/26/12; AND 2/16/11. THESE WERE CONSIDERED"UNDECIDED" COMPLAINTS, MOST LIKELY, BECAUSE THE EMPLOYEES RECOGNIZE THE REGULAR INSPECTOR RHETT SCHMIDT. TODAY I WENT IN, PURCHASED A CONEY DOG AND A SOFT DRINK, SAID I WAS GOING TO USE THE RESTROOM AND WAS TOLD IT WAS OUT OF ORDER AND THAT EVEN EMPLOYEES HAD NO RESTROOM. THIS WAS NOT TRUE.
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01/23/2013 | Non-Illness Complaint |
| No violation noted during this evaluation. | 11/29/2012 | Non-Illness Complaint |
| No violation noted during this evaluation. | 09/12/2012 | Non-Illness Complaint |
| No violation noted during this evaluation. | 08/28/2012 | Non-Illness Complaint |
- Sanitizing exposure time or 160 degrees (corrected)
Hot water sanitizing exposure time or temperature is insufficient. Use 3 compartment sink to sanitize ware until dish machine is sanitizing properly.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
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08/09/2012 | Recheck |
- Sanitizing exposure time or 160 degrees
Hot water sanitizing exposure time or temperature is insufficient. Use 3 compartment sink to sanitize ware until dish machine is sanitizing properly.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
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08/02/2012 | Recheck |
- Sanitizing exposure time or 160 degrees
Hot water sanitizing exposure time or temperature is insufficient. Use 3 compartment sink to sanitize ware until dish machine is sanitizing properly.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
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07/26/2012 | Routine |
| No violation noted during this evaluation. | 07/17/2012 | Non-Illness Complaint |
| No violation noted during this evaluation. | 07/06/2012 | Non-Illness Complaint |
| No violation noted during this evaluation. | 01/26/2012 | Non-Illness Complaint |
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: 1. Resurface or discard the sandwich cutting board. Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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01/25/2012 | Routine |
Restaurant representatives - add corrected or new information about Mr Dan's, 5925 MASSACHUSETTS AVE, Indianapolis, IN »