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BUFFALO WILD WINGS, 10625 PENDLETON PIKE, Lawrence, IN - Restaurant inspection findings and violations

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Restaurant: BUFFALO WILD WINGS
Type: Restaurant
Address: 10625 PENDLETON PIKE, Lawrence, IN 46236
County: Marion
License #: 104486
Smoking: Smoke Free
Total inspections: 21
Last inspection: 04/25/2011

Restaurant representatives - add corrected or new information about BUFFALO WILD WINGS, 10625 PENDLETON PIKE, Lawrence, IN »

Inspection findings

Inspection Date

Type

No violation noted during this evaluation. 04/25/2011Non-Illness Complaint
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Cooked pork and chicken wings holding at 60 degrees inside cooler drawers. Cole slaw and sliced cheese holding at 52 degrees. Discard pork and chicken wings. Store all other potentially hazardous foods in a unit capable of holding food at 41 degrees untill cooler has been repaired. Manager volutnarily discarded pork and chicken wings. Portioned blue cheese and ranch dressings holding above 41 degrees stored above ice bath. Submerge pans in ice or decrease portioned dressings to level of ice bath.
    Location: Cook line
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Build up on soap and towel dispensers. Clean thoroughly at both hand washing sinks in kitchen area.2. Rust build up on surface of shelf inside walk in cooler containing cheese and other food items. Resurface or replace shelf.3. Gaskets soiled with mold on cooler door. Clean thoroughly.4. Cooler drawer compartments soiled on the exterior. Clean thoroughly.
    Location: Kitchen
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
02/28/2011Recheck
  • 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: Cooked pork and chicken wings holding at 60 degrees inside cooler drawers. Cole slaw and sliced cheese holding at 52 degrees. Discard pork and chicken wings. Store all other potentially hazardous foods in a unit capable of holding food at 41 degrees untill cooler has been repaired. Manager volutnarily discarded pork and chicken wings. Portioned blue cheese and ranch dressings holding above 41 degrees stored above ice bath. Submerge pans in ice or decrease portioned dressings to level of ice bath.
    Location: Cook line
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Build up on soap and towel dispensers. Clean thoroughly at both hand washing sinks in kitchen area.2. Rust build up on surface of shelf inside walk in cooler containing cheese and other food items. Resurface or replace shelf.3. Gaskets soiled with mold on cooler door. Clean thoroughly.4. Cooler drawer compartments soiled on the exterior. Clean thoroughly.
    Location: Kitchen
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
02/18/2011Routine
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: Beverage cup stored inside ice bin located in the bar. Provide a scoop with a handle to prevent possible bare hand contact with the ice.
  • Food unsafe (Critical) (corrected on site)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: Gnats present inside three bottles of whiskey. Discard contaminated alcohol
    Location: Basement
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Hot water supply not available at hand sink at end of cook line. Restore hot water to hand sink by providing necessary repair.
    Location: Kitchen
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected)
    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.
    Comments: 1. Three bay quat sanitzing solution measured greater than 400 ppm in three compartment sink. Decrease sanitizing solution to the proper concentration of 200 ppm quat.2. Chlorine sanitizing solution measured greater than 200 ppm chlorine in cleaning spray bottle. Decrease concentration to the proper concentration of 100 ppm chlorine.3. No measurable sanitizer present after cycling dishes through dish machine. Repair to sanitize at 50 ppm chlorine. Sanitize glass/dish ware in solution of 200 ppm quat at 4 bay until machine has been repaired.
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Hand soap dispensers caked with dried soap residue at both hand sinks located in kitchen area. Clean throroughly.Bottled beer cooler shelving soiled located in the bar. Clean thoroughly.Glass chiller soiled with build up on the interior. Clean thoroughly.Storage shelf located inside walk in cooler soiled with rust on surface. Replace or resurface shelf.
    Location: Kitchen
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Bar
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Bar
    Equipment: Hand sink
10/13/2010Recheck
  • Bare hand contact (critical)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: Beverage cup stored inside ice bin located in the bar. Provide a scoop with a handle to prevent possible bare hand contact with the ice.
  • Food unsafe (Critical) (corrected on site)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: Gnats present inside three bottles of whiskey. Discard contaminated alcohol
    Location: Basement
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Hot water supply not available at hand sink at end of cook line. Restore hot water to hand sink by providing necessary repair.
    Location: Kitchen
    Equipment: Hand sink
  • Chemical sanitizer concentration
    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.
    Comments: 1. Three bay quat sanitzing solution measured greater than 400 ppm in three compartment sink. Decrease sanitizing solution to the proper concentration of 200 ppm quat.2. Chlorine sanitizing solution measured greater than 200 ppm chlorine in cleaning spray bottle. Decrease concentration to the proper concentration of 100 ppm chlorine.3. No measurable sanitizer present after cycling dishes through dish machine. Repair to sanitize at 50 ppm chlorine. Sanitize glass/dish ware in solution of 200 ppm quat at 4 bay until machine has been repaired.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Hand soap dispensers caked with dried soap residue at both hand sinks located in kitchen area. Clean throroughly.Bottled beer cooler shelving soiled located in the bar. Clean thoroughly.Glass chiller soiled with build up on the interior. Clean thoroughly.Storage shelf located inside walk in cooler soiled with rust on surface. Replace or resurface shelf.
    Location: Kitchen
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Bar
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Bar
    Equipment: Hand sink
10/06/2010Routine
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents. Label all spray bottles which contain chemicals .
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean. Clean the floor under dish machine in bar.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean the shelving where soiled in middle kitchen walk-in where gallon dressings are stored.
    Location: Walk-in cooler
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals. Clean the ice chute on patron drink dispenser.
06/23/2010Recheck
  • Toxic labeling
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents. Label all spray bottles which contain chemicals .
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean. Clean the floor under dish machine in bar.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean the shelving where soiled in middle kitchen walk-in where gallon dressings are stored.
    Location: Walk-in cooler
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals. Clean the ice chute on patron drink dispenser.
06/15/2010Routine
No violation noted during this evaluation. 05/27/2010Non-Illness Complaint
  • 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. Resurface or discard yellow cutting board.
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor. Single service trays setting on floor in kitchen.
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean. 1. Clean the floor in bar wait drink station area thoroughly. 2. Clean the floor in liar around and under dish machine.
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean. 1. Clean the floor in bar wait drink station area thoroughly. 2. Clean the floor in liar around and under dish machine.
  • Hand sink temperature (corrected)
    Hand washing facility water temperature below 100 degrees F.
    Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained. Route the drain hose from bar wait drink disperser to floor drain below.
02/12/2010Recheck
  • 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. Resurface or discard yellow cutting board.
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor. Single service trays setting on floor in kitchen.
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean. 1. Clean the floor in bar wait drink station area thoroughly. 2. Clean the floor in liar around and under dish machine.
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean. 1. Clean the floor in bar wait drink station area thoroughly. 2. Clean the floor in liar around and under dish machine.
  • Hand sink temperature
    Hand washing facility water temperature below 100 degrees F.
    Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained. Route the drain hose from bar wait drink disperser to floor drain below.
02/05/2010Routine
No violation noted during this evaluation. 12/09/2009Non-Illness Complaint
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair. Repair the floor in grill area to a smooth cleanable condition.
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean. Keep the floor in bar clean and dry. Wet soil present at north end and near dish machine.
    Location: Bar
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions. No hand drying provitions present at one of the three hand sinks in prep. areas .
10/27/2009Routine
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. Shredded natural cheese not meeting requirement. Ice bath had melted.
  • Pests/rodents (corrected)
    Presence of fruit flies in facility.
    Correction: Exterminate fruit flies using approved methods and elimination harborage conditions. Pesticides are not effective as a control. Must eliminate warm stagnant wet areas.
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean. The floor in bar, bar wait drink dispenser closet and bar ice maker closet must be maintained clean and dry.
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean the wire shelving where soiled in beer walk-in and in kitchen gallon salad dressing walk-in refrigerator .
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean the wire shelving where soiled in beer walk-in and in kitchen gallon salad dressing walk-in refrigerator .
07/02/2009Recheck
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. Shredded natural cheese not meeting requirement. Ice bath had melted.
  • Pests/rodents
    Presence of fruit flies in facility.
    Correction: Exterminate fruit flies using approved methods and elimination harborage conditions. Pesticides are not effective as a control. Must eliminate warm stagnant wet areas.
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean. The floor in bar, bar wait drink dispenser closet and bar ice maker closet must be maintained clean and dry.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean the wire shelving where soiled in beer walk-in and in kitchen gallon salad dressing walk-in refrigerator .
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean the wire shelving where soiled in beer walk-in and in kitchen gallon salad dressing walk-in refrigerator .
06/25/2009Recheck
  • 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. Shredded natural cheese not meeting requirement. Ice bath had melted.
  • Pests/rodents
    Presence of fruit flies in facility.
    Correction: Exterminate fruit flies using approved methods and elimination harborage conditions. Pesticides are not effective as a control. Must eliminate warm stagnant wet areas.
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean. The floor in bar, bar wait drink dispenser closet and bar ice maker closet must be maintained clean and dry.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean the wire shelving where soiled in beer walk-in and in kitchen gallon salad dressing walk-in refrigerator .
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean the wire shelving where soiled in beer walk-in and in kitchen gallon salad dressing walk-in refrigerator .
06/18/2009Routine
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents. Check all spray bottles which contain cleaning chemicals for a proper label.
  • Insect control device/installation (corrected)
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location. Do not place above the prep. sink.
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions at all hand sinks at all times.
    Location: Kitchen
    Equipment: Hand sink
02/24/2009Recheck
  • Toxic labeling
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents. Check all spray bottles which contain cleaning chemicals for a proper label.
  • Insect control device/installation
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location. Do not place above the prep. sink.
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions at all hand sinks at all times.
    Location: Kitchen
    Equipment: Hand sink
02/17/2009Routine
  • Pests/rodents (corrected)
    Presence of fruit flies in facility.
    Correction: Exterminate fruit flies using approved methods and elimination harborage of conditions. Fruit fries present in north beverage wait area near bar. Remove water or seal the pipe where beverage syrup lines run through in floor. Stagnant water must not be available to adult fruit flies. They need the stagnant water to breed successfully. The adults live for 2 weeks. Pesticides are not an effective control.
  • No certified food handler (corrected)
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.[expired]
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean. Clean the floor under and behind drink dispenser in north beverage wait area near bar.
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean the wire shelving in east walk-in refrigerator in kitchen area where soiled.
    Location: Walk-in cooler
    Equipment: Wire shelving
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained. Unclog the drain line on sink at north end of bar.
    Location: Bar
11/12/2008Recheck
  • Pests/rodents
    Presence of fruit flies in facility.
    Correction: Exterminate fruit flies using approved methods and elimination harborage of conditions. Fruit fries present in north beverage wait area near bar. Remove water or seal the pipe where beverage syrup lines run through in floor. Stagnant water must not be available to adult fruit flies. They need the stagnant water to breed successfully. The adults live for 2 weeks. Pesticides are not an effective control.
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.[expired]
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean. Clean the floor under and behind drink dispenser in north beverage wait area near bar.
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean the wire shelving in east walk-in refrigerator in kitchen area where soiled.
    Location: Walk-in cooler
    Equipment: Wire shelving
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained. Unclog the drain line on sink at north end of bar.
    Location: Bar
11/05/2008Recheck
  • Pests/rodents
    Presence of fruit flies in facility.
    Correction: Exterminate fruit flies using approved methods and elimination harborage of conditions. Fruit fries present in north beverage wait area near bar. Remove water or seal the pipe where beverage syrup lines run through in floor. Stagnant water must not be available to adult fruit flies. They need the stagnant water to breed successfully. The adults live for 2 weeks. Pesticides are not an effective control.
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean. Clean the floor under and behind drink dispenser in north beverage wait area near bar.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean the wire shelving in east walk-in refrigerator in kitchen area where soiled.
    Location: Walk-in cooler
    Equipment: Wire shelving
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained. Unclog the drain line on sink at north end of bar.
    Location: Bar
10/29/2008Routine
  • 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. Resurface or replace cutting board on make refrigerator.
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean. 1. Clean the floor under ice maker in bar. 2. Clean the inside surface of walk- in refrigerator (chicken) of soil where hands touch.
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean. 1. Clean the floor under ice maker in bar. 2. Clean the inside surface of walk- in refrigerator (chicken) of soil where hands touch.
    Location: Walk-in cooler
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained. 1. Repair the water leak causing soft drink line run in floor in bar area to flood. 2. Repair leak under soft drink dispenser in bar so floor is dry.
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained. 1. Repair the water leak causing soft drink line run in floor in bar area to flood. 2. Repair leak under soft drink dispenser in bar so floor is dry.
  • Plumbing system/ repair (Non-Critical) (corrected on site)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained. 1. Repair the water leak causing soft drink line run in floor in bar area to flood. 2. Repair leak under soft drink dispenser in bar so floor is dry.
06/23/2008Recheck




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