DOUGH MOMMA'S PIZZA, 6120 E THOMPSON RD, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: DOUGH MOMMA'S PIZZA
Type: Restaurant
Address: 6120 E THOMPSON RD, Indianapolis, IN 46237
County: Marion
License #: 205604
Smoking: Unknown
Total inspections: 6
Last inspection: 08/12/2014
Good for kids: Yes
Delivery: Yes
Take-out: Yes
Waiter service: No
Outdoor seating: No
Add photo of this business Description:

Ratings Summary

Based on 1 vote

Overall Rating:
**
2.3
Ratings in categories:
Food:
***
3.0
Service:
*
1.0
Price:
****
4.0
Ambience:
*
1.0
Cleanliness:
****
4.0

Restaurant representatives - add corrected or new information about DOUGH MOMMA'S PIZZA, 6120 E THOMPSON RD, Indianapolis, IN »


Inspection findings

Inspection Date

Type
  • CO2 tanks unrestrained (corrected)
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
    Comments: 1. C02 tanks not restrained. Restrain all tanks.
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Chili held at 112 deg. Cheese held at 96 deg. F in small hot holding unit in kitchen area. Hold all hot foods at 135 deg. F. or above. Reheat all left over foods to 165 deg. F. 2. Pizza held at 115 deg. F on hot holding unit at buffet. Hold all hot foods at 135 deg. F or above. NOTE > ONLY PIZZA THAT WAS OUT OF TEMPERATURE WAS END PIZZAS.
    Location: Kitchen
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Chili held at 112 deg. Cheese held at 96 deg. F in small hot holding unit in kitchen area. Hold all hot foods at 135 deg. F. or above. Reheat all left over foods to 165 deg. F. 2. Pizza held at 115 deg. F on hot holding unit at buffet. Hold all hot foods at 135 deg. F or above. NOTE > ONLY PIZZA THAT WAS OUT OF TEMPERATURE WAS END PIZZAS.
    Location: Kitchen
  • 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.
    Comments: 1. Thermometer broken inside of Pepsi reach in cooler. Replace.
    Location: Kitchen
    Equipment: Reach in cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Bag of onions on floor. Remove and store in approved manner.
    Location: Kitchen
 08/12/2014Recheck
  • CO2 tanks unrestrained (corrected)
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
    Comments: 1. C02 tanks not restrained. Restrain all tanks.
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Chili held at 112 deg. Cheese held at 96 deg. F in small hot holding unit in kitchen area. Hold all hot foods at 135 deg. F. or above. Reheat all left over foods to 165 deg. F. 2. Pizza held at 115 deg. F on hot holding unit at buffet. Hold all hot foods at 135 deg. F or above. NOTE > ONLY PIZZA THAT WAS OUT OF TEMPERATURE WAS END PIZZAS.
    Location: Kitchen
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Chili held at 112 deg. Cheese held at 96 deg. F in small hot holding unit in kitchen area. Hold all hot foods at 135 deg. F. or above. Reheat all left over foods to 165 deg. F. 2. Pizza held at 115 deg. F on hot holding unit at buffet. Hold all hot foods at 135 deg. F or above. NOTE > ONLY PIZZA THAT WAS OUT OF TEMPERATURE WAS END PIZZAS.
    Location: Kitchen
  • 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.
    Comments: 1. Thermometer broken inside of Pepsi reach in cooler. Replace.
    Location: Kitchen
    Equipment: Reach in cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Bag of onions on floor. Remove and store in approved manner.
    Location: Kitchen
 08/05/2014Recheck
  • CO2 tanks unrestrained (corrected)
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
    Comments: 1. C02 tanks not restrained. Restrain all tanks.
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Chili held at 112 deg. Cheese held at 96 deg. F in small hot holding unit in kitchen area. Hold all hot foods at 135 deg. F. or above. Reheat all left over foods to 165 deg. F. 2. Pizza held at 115 deg. F to 133 deg. F on hot holding unit at buffet. Hold all hot foods at 135 deg. F or above.
    Location: Kitchen
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Chili held at 112 deg. Cheese held at 96 deg. F in small hot holding unit in kitchen area. Hold all hot foods at 135 deg. F. or above. Reheat all left over foods to 165 deg. F. 2. Pizza held at 115 deg. F to 133 deg. F on hot holding unit at buffet. Hold all hot foods at 135 deg. F or above.
    Location: Kitchen
  • 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.
    Comments: 1. Thermometer broken inside of Pepsi reach in cooler. Replace.
    Location: Kitchen
    Equipment: Reach in cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Bag of onions on floor. Remove and store in approved manner.
    Location: Kitchen
 07/28/2014Recheck
  • CO2 tanks unrestrained
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
    Comments: 1. C02 tanks not restrained. Restrain all tanks.
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Chili held at 112 deg. Cheese held at 96 deg. F in small hot holding unit in kitchen area. Hold all hot foods at 135 deg. F. or above. Reheat all left over foods to 165 deg. F. 2. Pizza held at 115 deg. F on hot holding unit at buffet. Hold all hot foods at 135 deg. F or above.
    Location: Kitchen
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Chili held at 112 deg. Cheese held at 96 deg. F in small hot holding unit in kitchen area. Hold all hot foods at 135 deg. F. or above. Reheat all left over foods to 165 deg. F. 2. Pizza held at 115 deg. F on hot holding unit at buffet. Hold all hot foods at 135 deg. F or above.
    Location: Kitchen
  • 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.
    Comments: 1. Thermometer broken inside of Pepsi reach in cooler. Replace.
    Location: Kitchen
    Equipment: Reach in cooler
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Bag of onions on floor. Remove and store in approved manner.
    Location: Kitchen
 07/18/2014Routine
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Cabinet door in poor repair at front counter. Repair.
    Location: Kitchen (front)
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. No hand soap dispencer or soap at front kitchen area hand sink. Provide dispencer and hand soap.
    Location: Kitchen (front)
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sinks in mens and womens restroom. Provide.
    Location: Womens restroom
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sinks in mens and womens restroom. Provide.
    Location: Mens restroom
    Equipment: Hand sink
  • Floors, walls, ceilings cleanability (corrected)
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: 1. Walk in cooler floor needs to be sealed or tiled so as to provide a surface that is smooth and easily cleanable.
    Location: Walk-in cooler
 07/03/2014Pre-Licensing Recheck
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Cabinet door in poor repair at front counter. Repair.
    Location: Kitchen (front)
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. No hand soap dispencer or soap at front kitchen area hand sink. Provide dispencer and hand soap.
    Location: Kitchen (front)
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sinks in mens and womens restroom. Provide.
    Location: Womens restroom
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sinks in mens and womens restroom. Provide.
    Location: Mens restroom
    Equipment: Hand sink
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: 1. Walk in cooler floor needs to be sealed or tiled so as to provide a surface that is smooth and easily cleanable.
    Location: Walk-in cooler
 06/19/2014Pre-Licensing

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1 User Review:

Nick

Added on Jan 11, 2015 11:35 AM
Visited on Jan 10, 2015 4:00 PM
Food:
***
Service:
*
Price:
****
Ambience:
*
Cleanliness:
****
Good for kids: Yes
Delivery: Yes
Take-out: Yes
Waiter service: No
Outdoor seating: No
Our food is always incorrect when we take-out. I have done take out at least 10times and it has been correct 3 times. We enjoy their pizza's taste but it is average and it is hardly ever done with the correct toppings. It is also highly expensive for pizza. I haven't met one staff member there that is polite. So I would not recommend this place. If they lowered their prices I may consider just take out. They haven't been open very long. I don't think they will make it in the pizza industry unless they become more friendly and lower their prices. It seems very inviting when you walk in to the atmosphere so I am shocked the employees are not more personable. I wish some things would change with this place because their pizza is good, not amazing, but good. If you want to try it and can affors it, I recommend their takeout before their buffet.
Would you recommend DOUGH MOMMA'S PIZZA to others? No
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