HEIDELBERG HAUS - BKRY, 7625 PENDLETON PIKE, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Restaurant: HEIDELBERG HAUS - BKRY
Type: Restaurant
Address: 7625 PENDLETON PIKE, Indianapolis, IN 46226
County: Marion
License #: 30020
Smoking: Smoke Free
Total inspections: 12
Last inspection: 05/31/2011

Restaurant representatives - add corrected or new information about HEIDELBERG HAUS - BKRY, 7625 PENDLETON PIKE, Indianapolis, IN »

Inspection findings

Inspection Date

Type

  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s). Ice maker cleaner on shelf across from dish machine above clean ware.
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair. Repair the floor wall junction in Bakery near service sink closet to a smooth cleanable condition.
05/31/2011Recheck
  • Toxic material(s) separation
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s). Ice maker cleaner on shelf across from dish machine above clean ware.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair. Repair the floor wall junction in Bakery near service sink closet to a smooth cleanable condition.
05/24/2011Routine
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented. Discard all food in Bakery area not in an impermeable package.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize all food contact surfaces in Bakery.
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair. Repair walls and ceiling to a smooth cleanable condition.
  • 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 floors walls and ceilings where soiled in Bakery.
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean all nonfood contact surfaces of equipment in Bakery.
03/18/2011Recheck
  • Food unsafe (Critical)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented. Discard all food in Bakery area not in an impermeable package.
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize all food contact surfaces in Bakery.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair. Repair walls and ceiling in electrical room 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. Clean floors walls and ceilings where soiled in Bakery.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean all nonfood contact surfaces of equipment in Bakery.
03/07/2011Recheck
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained. Repair the 3 compartment sink drain line so it does not leak.
  • In use utensil storage
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner. Do not store in water unless water is 135 degrees F or hotter.
10/26/2010Routine
  • Sanitizing exposure time or 160 degrees (corrected)
    Hot water sanitizing exposure time or temperature is insufficient.
    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. Use the 3 compartment sink to sanitize ware until dish machine is repaired.
  • 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 light swicth plates and doors where hands touch if soiled.
03/19/2010Recheck
  • Sanitizing exposure time or 160 degrees
    Hot water sanitizing exposure time or temperature is insufficient.
    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. Use the 3 compartment sink to sanitize ware until dish machine is repaired.
  • 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 light swicth plates and doors where hands touch if soiled.
03/12/2010Routine
  • Pests/rodents (corrected)
    Presence of pests in facility.
    Correction: Exterminate pest using approved methods and elimination of harborage conditions. Take measures to eliminate fruit flies.
  • Insect control device/installation (corrected)
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location. Locate sticky traps at 4 feet or lower and do not hang above food storage or food equipment.
  • 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 leak in 3 bay sink. 2. Eliminate access to stagnant water in pan under ice maker. Fruit flies appear to be breeding under ice maker.
  • 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 leak in 3 bay sink. 2. Eliminate access to stagnant water in pan under ice maker. Fruit flies appear to be breeding under ice maker.
10/08/2009Recheck
  • Pests/rodents
    Presence of pests in facility.
    Correction: Exterminate pest using approved methods and elimination of harborage conditions. Take measures to eliminate fruit flies.
  • Insect control device/installation
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location. Locate sticky traps at 4 feet or lower and do not hang above food storage or food equipment.
  • 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 leak in 3 bay sink. 2. Eliminate access to stagnant water in pan under ice maker. Fruit flies appear to be breeding under ice maker.
  • 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 leak in 3 bay sink. 2. Eliminate access to stagnant water in pan under ice maker. Fruit flies appear to be breeding under ice maker.
10/01/2009Routine
  • Toxic labeling (corrected on site)
    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.
03/19/2009Routine
  • Floor covering restrictions (corrected)
    Floor covering is unapproved or in an unapproved location.
    Correction: Provide approved floor coverings in approved locations. Remove carpet from kitchen area and do not replace.
  • 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. Repair floor in 3 bay sink area to a smooth cleanable condition.
  • 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. Check all refrigerators for thermometers.
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean the shelf under drink dispenser in kitchen area.
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner. Store in water 135 °F or above or other approved manner.
09/04/2008Recheck
  • Floor covering restrictions
    Floor covering is unapproved or in an unapproved location.
    Correction: Provide approved floor coverings in approved locations. Remove carpet from kitchen area and do not replace.
  • 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. Repair floor in 3 bay sink area to a smooth cleanable condition.
  • 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. Check all refrigerators for thermometers.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean the shelf under drink dispenser in kitchen area.
  • In use utensil storage
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner. Store in water 135 °F or above or other approved manner.
08/21/2008Routine

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