GOOD TIMIN' HOT ROD SHOP, 3720 E RAYMOND ST, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Restaurant: GOOD TIMIN' HOT ROD SHOP
Type: Restaurant
Address: 3720 E RAYMOND ST, Indianapolis, IN 46203
County: Marion
License #: 109495
Smoking: Smoke Free
Total inspections: 6
Last inspection: 11/18/2010

Restaurant representatives - add corrected or new information about GOOD TIMIN' HOT ROD SHOP, 3720 E RAYMOND ST, Indianapolis, IN »

Inspection findings

Inspection Date

Type

  • 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. PROVIDE INTERNAL THERMOMETER IN REFRIGERATOR/FREEZER COMBO IN BACK KITCHEN AREA. 2. PROVIDE INTERNAL THERMOMETER IN COLD-TOP MAKE TABLE COOLER BY FRONT REGISTER.
11/18/2010Routine
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • Unapproved non-food contact
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: REMOVE WOOD FROM METAL SHELF. MADE TO FIT PIZZA PANS. WOOD IS NOT AN APPROVED MATERIAL.
    Location: Kitchen
04/01/2010Routine
  • 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: Provide an approved chemical sanitizer.
    Location: Kitchen
    Equipment: 3-bay
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • Miscellaneous contamination of food (Non-Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Bulletin board with push pins above food prep. Remove push pins.
    Location: Kitchen
  • Restroom enclosed
    Toilet room not completely enclosed.
    Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
    Comments: Provide self closure on restroom door.
    Location: Restroom
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Location: Kitchen
    Equipment: 3-bay
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Install a shielded light above 3 bay sink.
    Location: Kitchen (back)
  • Floor covering restrictions (corrected)
    Floor covering is unapproved or in an unapproved location.
    Correction: Provide approved floor coverings in approved locations.
    Comments: Remove carpet in kitchen. Provide approved mats instead.
    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: Thermometer needed in stainless Steel reach in refrigerator.
    Location: Kitchen
    Equipment: Reach in cooler
04/01/2010Pre-Licensing Recheck
  • 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: Provide an approved chemical sanitizer.
    Location: Kitchen
    Equipment: 3-bay
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • Miscellaneous contamination of food (Non-Critical)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Bulletin board with push pins above food prep. Remove push pins.
    Location: Kitchen
  • Restroom enclosed
    Toilet room not completely enclosed.
    Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
    Comments: Provide self closure on restroom door.
    Location: Restroom
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Location: Kitchen
    Equipment: 3-bay
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Install a shielded light above 3 bay sink.
    Location: Kitchen (back)
  • Floor covering restrictions
    Floor covering is unapproved or in an unapproved location.
    Correction: Provide approved floor coverings in approved locations.
    Comments: Remove carpet in kitchen. Provide approved mats instead.
    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: Thermometer needed in stainless Steel reach in refrigerator.
    Location: Kitchen
    Equipment: Reach in cooler
02/18/2010Pre-Licensing
No violation noted during this evaluation. 12/07/2009Routine
No violation noted during this evaluation. 10/31/2008Routine

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