KEYSTONE FOOD MART, 2964 S KEYSTONE AVE, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Restaurant: KEYSTONE FOOD MART
Type: Grocery
Address: 2964 S KEYSTONE AVE, Indianapolis, IN 46203
County: Marion
License #: 202242
Smoking: Smoke Free
Total inspections: 20
Last inspection: 03/01/2011

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Inspection findings

Inspection Date

Type

  • Chemical sanitizer concentration (corrected on site)
    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: NO SANITIZER. MUST BE PROVIDED AT ALL TIMES. MANAGER CALLING OWNER TO PROVIDE.
    Equipment: 3-bay
  • No certified food handler (corrected)
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • 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.
    Comments: BOX OF STYROFOAM CUPS ON THE FLOOR IN FRONT OF ICE MACHINE.
  • Sponges (corrected)
    Improper use of sponge.
    Correction: Sponges may not be used in contact with food-contact surfaces.
    Comments: REMOVE SPONGES AND USE TOWELS THAT CAN BE LAUNDERED, SCOURING PADS ETC.
  • Warewashing sink(s) not cleaned (corrected)
    Warewashing sink not cleaned and sanitized before use or between task changes.
    Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
    Comments: ALL 3 SINKS ARE SOILED. CLEAN REGULARLY.
    Equipment: 3-bay
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: SODA MACHINE IS LEAKING WATER INTO BACK ROOM. REPAIR.
  • 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.
    Comments: ICE SCOOPS STORED ON TOP OF ICE MACHINE. STORE IN BUCKET OR CONTAINER THAT CAN BE WASHED AND SANITIZED.
03/01/2011Recheck
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: CHICKEN TENDERS, CORN DOGS, FRIED CHICKEN, POTATOESTEMPERATURE OF HOT HOLDING FOODS MUST BE HELD @ 135 DEGREES F OR MORE.UNIT IS ON LOW. ENSURE UNIT KNOB (TEMPERATURE CONTROL) IS KEPT BETWEEN THE THIRD AND FOURTH MARK. CHICKEN, CHICKEN STRIPS AND POTATOES ARE NOT HOLDING ABOVE 135. PROVIDE THERMOMETER FOR EMPLOYEES TO CHECK TEMPERATURES REGULARLY.
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: CHICKEN TENDERS, CORN DOGS, FRIED CHICKEN, POTATOESTEMPERATURE OF HOT HOLDING FOODS MUST BE HELD @ 135 DEGREES F OR MORE.UNIT IS ON LOW. ENSURE UNIT KNOB (TEMPERATURE CONTROL) IS KEPT BETWEEN THE THIRD AND FOURTH MARK. CHICKEN, CHICKEN STRIPS AND POTATOES ARE NOT HOLDING ABOVE 135. PROVIDE THERMOMETER FOR EMPLOYEES TO CHECK TEMPERATURES REGULARLY.
  • Restricted use pesticides (corrected on site)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: DISCONTINUE USING RAID. REMOVE. RAID IS NOT A PESTICIDE APPROVED TO USE IN FOOD ESTABLISHMENTS.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: SODA NOZZLES ARE HEAVILY SOILED. ENSURE TO CLEAN REGULARLY.
    Location: Sales floor
    Equipment: Soda machine
  • Hand sink location blocked (corrected on site)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: KEEP BOXES AND CONTAINERS AWAY FROM HANDSINK. HANDSINK MUST BE ACCESSIBLE FOR HANDWASHING.
  • No warewashing equipment (corrected)
    No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
    Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
    Comments: 3-BAY STOPPERS ARE NOT HOLDING WATER. BROKENREPLACE ALL 3 DRAIN STOPPERS.
  • 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 HEATER PILOT LIGHT OUT. EMPLOYEE TRIED TO RELIGHT. KITCHEN CLOSED UNTIL HOT WATER RESTORED. NO COOKING.
  • Chemical sanitizer concentration (corrected on site)
    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: NO SANITIZER IN KITCHEN. PROVIDE EITHER BLEACH OR QUATERNARY AMMONIUM SANITIZER AT ALL TIMES. DO NOT WASH DISHES UNTIL DISHES CAN BE PROPERLY SANITIZED.REPEAT VIOLATION.SANITIZER SHOULD NOT BE STORED IN BACK ROOM. STORE IN KITCHEN.
  • 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.
    Comments: BOX OF TOILET PAPER ON THE FLOOR IN BACK ROOM. STORE SINGLE USE ITEMS OFF THE FLOOR.
    Location: Back room
  • 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.
    Comments: SWEEP AND MOP WALK IN COOLER.
  • 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: PROVIDE PROBE THERMOMETER TO ALLOW EMPLOYEES TO CHECK TEMPERATURE OF FOOD.HOT HOLDING FOODS MUST BE 135 DEGREES F.
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: NO SHIELDS ON LIGHTS OVER SODA SYRUP
    Location: Back room
01/25/2011Recheck
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: CHICKEN TENDERS, CORN DOGS, FRIED CHICKEN, POTATOESTEMPERATURE OF HOT HOLDING FOODS MUST BE HELD @ 135 DEGREES F OR MORE.UNIT IS ON LOW. ENSURE UNIT KNOB (TEMPERATURE CONTROL) IS KEPT BETWEEN THE THIRD AND FOURTH MARK. CHICKEN, CHICKEN STRIPS AND POTATOES ARE NOT HOLDING ABOVE 135. PROVIDE THERMOMETER FOR EMPLOYEES TO CHECK TEMPERATURES REGULARLY.
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: CHICKEN TENDERS, CORN DOGS, FRIED CHICKEN, POTATOESTEMPERATURE OF HOT HOLDING FOODS MUST BE HELD @ 135 DEGREES F OR MORE.UNIT IS ON LOW. ENSURE UNIT KNOB (TEMPERATURE CONTROL) IS KEPT BETWEEN THE THIRD AND FOURTH MARK. CHICKEN, CHICKEN STRIPS AND POTATOES ARE NOT HOLDING ABOVE 135. PROVIDE THERMOMETER FOR EMPLOYEES TO CHECK TEMPERATURES REGULARLY.
  • Restricted use pesticides (corrected on site)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: DISCONTINUE USING RAID. REMOVE. RAID IS NOT A PESTICIDE APPROVED TO USE IN FOOD ESTABLISHMENTS.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: SODA NOZZLES ARE HEAVILY SOILED. ENSURE TO CLEAN REGULARLY.
    Location: Sales floor
    Equipment: Soda machine
  • Hand sink location blocked (corrected on site)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: KEEP BOXES AND CONTAINERS AWAY FROM HANDSINK. HANDSINK MUST BE ACCESSIBLE FOR HANDWASHING.
  • No warewashing equipment
    No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
    Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
    Comments: 3-BAY STOPPERS ARE NOT HOLDING WATER. BROKENREPLACE ALL 3 DRAIN STOPPERS.
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: HOT WATER HEATER PILOT LIGHT OUT. EMPLOYEE TRIED TO RELIGHT. KITCHEN CLOSED UNTIL HOT WATER RESTORED. NO COOKING.
  • Chemical sanitizer concentration (corrected on site)
    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: NO SANITIZER IN KITCHEN. PROVIDE EITHER BLEACH OR QUATERNARY AMMONIUM SANITIZER AT ALL TIMES. DO NOT WASH DISHES UNTIL DISHES CAN BE PROPERLY SANITIZED.REPEAT VIOLATION.SANITIZER SHOULD NOT BE STORED IN BACK ROOM. STORE IN KITCHEN.
  • 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.
    Comments: BOX OF TOILET PAPER ON THE FLOOR IN BACK ROOM. STORE SINGLE USE ITEMS OFF THE FLOOR.
    Location: Back room
  • 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.
    Comments: SWEEP AND MOP WALK IN COOLER.
  • 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: PROVIDE PROBE THERMOMETER TO ALLOW EMPLOYEES TO CHECK TEMPERATURE OF FOOD.HOT HOLDING FOODS MUST BE 135 DEGREES F.
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: NO SHIELDS ON LIGHTS OVER SODA SYRUP
    Location: Back room
01/24/2011Recheck
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: CHICKEN TENDERS, CORN DOGS, FRIED CHICKEN, POTATOESTEMPERATURE OF HOT HOLDING FOODS MUST BE HELD @ 135 DEGREES F OR MORE.UNIT IS ON LOW. ENSURE UNIT KNOB (TEMPERATURE CONTROL) IS KEPT BETWEEN THE THIRD AND FOURTH MARK. CHICKEN, CHICKEN STRIPS AND POTATOES ARE NOT HOLDING ABOVE 135. PROVIDE THERMOMETER FOR EMPLOYEES TO CHECK TEMPERATURES REGULARLY.
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: CHICKEN TENDERS, CORN DOGS, FRIED CHICKEN, POTATOESTEMPERATURE OF HOT HOLDING FOODS MUST BE HELD @ 135 DEGREES F OR MORE.UNIT IS ON LOW. ENSURE UNIT KNOB (TEMPERATURE CONTROL) IS KEPT BETWEEN THE THIRD AND FOURTH MARK. CHICKEN, CHICKEN STRIPS AND POTATOES ARE NOT HOLDING ABOVE 135. PROVIDE THERMOMETER FOR EMPLOYEES TO CHECK TEMPERATURES REGULARLY.
  • Restricted use pesticides (corrected on site)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: DISCONTINUE USING RAID. REMOVE. RAID IS NOT A PESTICIDE APPROVED TO USE IN FOOD ESTABLISHMENTS.
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: SODA NOZZLES ARE HEAVILY SOILED. ENSURE TO CLEAN REGULARLY.
    Location: Sales floor
    Equipment: Soda machine
  • Hand sink location blocked (corrected on site)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: KEEP BOXES AND CONTAINERS AWAY FROM HANDSINK. HANDSINK MUST BE ACCESSIBLE FOR HANDWASHING.
  • No warewashing equipment
    No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
    Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
    Comments: 3-BAY STOPPERS ARE NOT HOLDING WATER. BROKENREPLACE ALL 3 DRAIN STOPPERS.
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: HOT WATER HEATER PILOT LIGHT OUT. EMPLOYEE TRIED TO RELIGHT. KITCHEN CLOSED UNTIL HOT WATER RESTORED. NO COOKING.
  • Chemical sanitizer concentration (corrected on site)
    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: NO SANITIZER IN KITCHEN. PROVIDE EITHER BLEACH OR QUATERNARY AMMONIUM SANITIZER AT ALL TIMES. DO NOT WASH DISHES UNTIL DISHES CAN BE PROPERLY SANITIZED.REPEAT VIOLATION.SANITIZER SHOULD NOT BE STORED IN BACK ROOM. STORE IN KITCHEN.
  • 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.
    Comments: BOX OF TOILET PAPER ON THE FLOOR IN BACK ROOM. STORE SINGLE USE ITEMS OFF THE FLOOR.
    Location: Back room
  • 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.
    Comments: SWEEP AND MOP WALK IN COOLER.
  • 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: PROVIDE PROBE THERMOMETER TO ALLOW EMPLOYEES TO CHECK TEMPERATURE OF FOOD.HOT HOLDING FOODS MUST BE 135 DEGREES F.
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: NO SHIELDS ON LIGHTS OVER SODA SYRUP
    Location: Back room
01/20/2011Recheck
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: CHICKEN TENDERS, CORN DOGS, FRIED CHICKEN, POTATOESTEMPERATURE OF HOT HOLDING FOODS MUST BE HELD @ 135 DEGREES F OR MORE.UNIT IS ON LOW. ENSURE UNIT KNOB (TEMPERATURE CONTROL) IS KEPT BETWEEN THE THIRD AND FOURTH MARK.
  • Restricted use pesticides
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: DISCONTINUE USING RAID. REMOVE. RAID IS NOT A PESTICIDE APPROVED TO USE IN FOOD ESTABLISHMENTS.
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: SODA NOZZLES ARE HEAVILY SOILED. ENSURE TO CLEAN REGULARLY.
    Location: Sales floor
    Equipment: Soda gun & holster
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: KEEP BOXES AND CONTAINERS AWAY FROM HANDSINK. HANDSINK MUST BE ACCESSIBLE FOR HANDWASHING.
  • No warewashing equipment
    No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
    Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
    Comments: 3-BAY STOPPERS ARE NOT HOLDING WATER. BROKENREPLACE ALL 3 DRAIN STOPPERS.
  • Chemical sanitizer concentration (corrected on site)
    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: NO SANITIZER IN KITCHEN. PROVIDE EITHER BLEACH OR QUATERNARY AMMONIUM SANITIZER AT ALL TIMES. DO NOT WASH DISHES UNTIL DISHES CAN BE PROPERLY SANITIZED.REPEAT VIOLATION.SANITIZER SHOULD NOT BE STORED IN BACK ROOM. STORE IN KITCHEN.
  • 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.
    Comments: BOX OF TOILET PAPER ON THE FLOOR IN BACK ROOM. STORE SINGLE USE ITEMS OFF THE FLOOR.
    Location: Back room
  • 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.
    Comments: SWEEP AND MOP WALK IN COOLER.
  • 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: PROVIDE PROBE THERMOMETER TO ALLOW EMPLOYEES TO CHECK TEMPERATURE OF FOOD.HOT HOLDING FOODS MUST BE 135 DEGREES F.
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: NO SHIELDS ON LIGHTS OVER SODA SYRUP
    Location: Back room
01/13/2011Routine
  • Chemical sanitizer concentration (corrected on site)
    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: NO SANITIZER. MUST BE PROVIDED AT ALL TIMES. MANAGER CALLING OWNER TO PROVIDE.
    Equipment: 3-bay
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • 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.
    Comments: BOX OF STYROFOAM CUPS ON THE FLOOR IN FRONT OF ICE MACHINE.
  • Sponges (corrected)
    Improper use of sponge.
    Correction: Sponges may not be used in contact with food-contact surfaces.
    Comments: REMOVE SPONGES AND USE TOWELS THAT CAN BE LAUNDERED, SCOURING PADS ETC.
  • Warewashing sink(s) not cleaned (corrected)
    Warewashing sink not cleaned and sanitized before use or between task changes.
    Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
    Comments: ALL 3 SINKS ARE SOILED. CLEAN REGULARLY.
    Equipment: 3-bay
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: SODA MACHINE IS LEAKING WATER INTO BACK ROOM. REPAIR.
  • 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.
    Comments: ICE SCOOPS STORED ON TOP OF ICE MACHINE. STORE IN BUCKET OR CONTAINER THAT CAN BE WASHED AND SANITIZED.
09/01/2010Recheck
  • Chemical sanitizer concentration (corrected on site)
    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: NO SANITIZER. MUST BE PROVIDED AT ALL TIMES. MANAGER CALLING OWNER TO PROVIDE.
    Equipment: 3-bay
  • 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.
    Comments: BOX OF STYROFOAM CUPS ON THE FLOOR IN FRONT OF ICE MACHINE.
  • Sponges
    Improper use of sponge.
    Correction: Sponges may not be used in contact with food-contact surfaces.
    Comments: REMOVE SPONGES AND USE TOWELS THAT CAN BE LAUNDERED, SCOURING PADS ETC.
  • Warewashing sink(s) not cleaned
    Warewashing sink not cleaned and sanitized before use or between task changes.
    Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
    Comments: ALL 3 SINKS ARE SOILED. CLEAN REGULARLY.
    Equipment: 3-bay
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: SODA MACHINE IS LEAKING WATER INTO BACK ROOM. REPAIR.
  • 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.
    Comments: ICE SCOOPS STORED ON TOP OF ICE MACHINE. STORE IN BUCKET OR CONTAINER THAT CAN BE WASHED AND SANITIZED.
08/23/2010Routine
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: No hot water. Repair immediately.
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Seal grease trap, mop sink, and kitchen hand sink to the floor with silicone sealer.
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Provide plumbing "rings" around all pipes as they enter the wall.Provide minimum water temperature of 110 degrees F at 3-bay sink.
  • 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.
  • Heating and cooling capacity (corrected)
    Insufficient number of refrigerators, freezers or heating units to maintain foods at proper temperatures.
    Correction: Provide a sufficient number of heating and cooling units to maintain foods at 41 F or less or 135 F or more.
    Comments: Freezer that establishment intends to hold all product was not turned on. Ensure functional.
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Light missing beneath hood. Provide.
    Location: Kitchen
  • Hood system design and/or installation (corrected)
    Large gap between ventilation hood filters.
    Correction: Heating, ventilating, and air conditioning systems shall be properly designed and installed.
    Comments: Eliminate gap.
  • Cove molding (corrected)
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: Provide cove base moulding along back room's walls.
    Location: Back room
  • Wall and ceiling coverings/attachments (corrected)
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: Seal stainless steel splash guard behind cooking area, to the wall.
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Roof leaking in back storage room. Eliminate leak and replace damaged ceiling tile.Wall behind grease trap in disrepair. Repair to smooth and easily 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.
    Comments: Provide thermometer.
    Equipment: Chest freezer
06/16/2010Pre-Licensing Recheck
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: No hot water. Repair immediately.
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Seal grease trap, mop sink, and kitchen hand sink to the floor with silicone sealer.
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Provide plumbing "rings" around all pipes as they enter the wall.Provide minimum water temperature of 110 degrees F at 3-bay sink.
  • 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.
  • Heating and cooling capacity (corrected)
    Insufficient number of refrigerators, freezers or heating units to maintain foods at proper temperatures.
    Correction: Provide a sufficient number of heating and cooling units to maintain foods at 41 F or less or 135 F or more.
    Comments: Freezer that establishment intends to hold all product was not turned on. Ensure functional.
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Light missing beneath hood. Provide.
    Location: Kitchen
  • Hood system design and/or installation
    Large gap between ventilation hood filters.
    Correction: Heating, ventilating, and air conditioning systems shall be properly designed and installed.
    Comments: Eliminate gap.
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: Provide cove base moulding along back room's walls.
    Location: Back room
  • Wall and ceiling coverings/attachments
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: Seal stainless steel splash guard behind cooking area, to the wall.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Roof leaking in back storage room. Eliminate leak and replace damaged ceiling tile.Wall behind grease trap in disrepair. Repair to smooth and easily 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.
    Comments: Provide thermometer.
    Equipment: Chest freezer
06/16/2010Pre-Licensing Recheck
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Seal grease trap, mop sink, and kitchen hand sink to the floor with silicone sealer.
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Provide plumbing "rings" around all pipes as they enter the wall.Provide minimum water temperature of 110 degrees F at 3-bay sink.
  • 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.
  • Heating and cooling capacity
    Insufficient number of refrigerators, freezers or heating units to maintain foods at proper temperatures.
    Correction: Provide a sufficient number of heating and cooling units to maintain foods at 41 F or less or 135 F or more.
    Comments: Freezer that establishment intends to hold all product was not turned on. Ensure functional.
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Light missing beneath hood. Provide.
    Location: Kitchen
  • Hood system design and/or installation
    Large gap between ventilation hood filters.
    Correction: Heating, ventilating, and air conditioning systems shall be properly designed and installed.
    Comments: Eliminate gap.
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: Provide cove base moulding along back room's walls.
    Location: Back room
  • Wall and ceiling coverings/attachments
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: Seal stainless steel splash guard behind cooking area, to the wall.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Roof leaking in back storage room. Eliminate leak and replace damaged ceiling tile.Wall behind grease trap in disrepair. Repair to smooth and easily 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.
    Comments: Provide thermometer.
    Equipment: Chest freezer
06/10/2010Pre-Licensing Recheck
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Seal grease trap, mop sink, and kitchen hand sink to the floor with silicone sealer.
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Provide plumbing "rings" around all pipes as they enter the wall.Provide minimum water temperature of 110 degrees F at 3-bay sink.
  • 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.
  • Heating and cooling capacity
    Insufficient number of refrigerators, freezers or heating units to maintain foods at proper temperatures.
    Correction: Provide a sufficient number of heating and cooling units to maintain foods at 41 F or less or 135 F or more.
    Comments: Freezer that establishment intends to hold all product was not turned on. Ensure functional.
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Light missing beneath hood. Provide.
    Location: Kitchen
  • Hood system design and/or installation
    Large gap between ventilation hood filters.
    Correction: Heating, ventilating, and air conditioning systems shall be properly designed and installed.
    Comments: Eliminate gap.
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: Provide cove base moulding along back room's walls.
    Location: Back room
  • Wall and ceiling coverings/attachments
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: Seal stainless steel splash guard behind cooking area, to the wall.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Roof leaking in back storage room. Eliminate leak and replace damaged ceiling tile.Wall behind grease trap in disrepair. Repair to smooth and easily 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.
    Comments: Provide thermometer.
    Equipment: Chest freezer
06/09/2010Pre-Licensing
  • 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: CO2 tank in restroom. Secure full tanks in back room with chain, bungee.to be returned to Pepsi
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: No drinks to be stored on ice machine.
    Location: Back room
    Equipment: Ice machine
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Location: Back room
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Location: Walk-in cooler
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Restroom
  • 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.
    Comments: Provide container for ice scoop.
    Location: Back room
    Equipment: Ice machine
04/15/2010Recheck
  • 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: CO2 tank in restroom. Secure full tanks in back room with chain, bungee.to be returned to Pepsi
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: No drinks to be stored on ice machine.
    Location: Back room
    Equipment: Ice machine
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Location: Back room
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Location: Walk-in cooler
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Restroom
  • 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.
    Comments: Provide container for ice scoop.
    Location: Back room
    Equipment: Ice machine
04/07/2010Routine
  • 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: Secure tanks with chain
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Coke Nozzles
    Location: Sales floor
    Equipment: Soda machine
  • 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 Provide shelves. other contamination, and at least 6 inches off floor.
    Comments: Cups/lids (in boxes) must be off the floor. Provide shelves.
    Location: Back room
  • Self service utensils (corrected)
    Utensil(s) for ready to eat food(s) at self service operation not provided.
    Correction: Provide suitable utensil(s) or other effective dispensing method(s).
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Ceiling is leaking in back room. Repair. (Raining during inspection)
    Location: Back room
  • 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.
    Comments: Ice scoop stored on top of ice machine. Store in bucket.
    Location: Back room
    Equipment: Ice machine
11/06/2009Recheck
  • 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: Secure tanks with chain
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Coke Nozzles
    Location: Sales floor
    Equipment: Soda machine
  • 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 Provide shelves. other contamination, and at least 6 inches off floor.
    Comments: Cups/lids (in boxes) must be off the floor. Provide shelves.
    Location: Back room
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Ceiling is leaking in back room. Repair. (Raining during inspection)
    Location: Back room
  • 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.
    Comments: Ice scoop stored on top of ice machine. Store in bucket.
    Location: Back room
    Equipment: Ice machine
10/30/2009Routine
  • 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 ...
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 10-5Ants at three bay areaContact pest controlNumerous ants in middle sink of 3 bay.
    Location: Three bay area
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: No hot waterGas not on Call when facility has hot water9-29No hot water
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Seal back of three bay areaThere is a gapwhich will collect debris9-29Not Done10-5Not Done
    Location: Three bay area
  • 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.
    Comments: 9-25Provide test strips for three bay sanitizer200ppm - quat50-100ppm - chlorine9-29Not done10-5Buy chlorine test strips50-100 PPM
  • 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.
    Comments: Store ice scoop in or on a sanitary SurfaceNot directly on ice machine9-29Not done10-5Store ice scoop in or on a sanitary surface Provide bucket or tray, that can be cleaned.
    Location: Back room
    Equipment: Ice machine
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: Certified food handler will be required when hood is workingfacility has 6 months to providePaperwork given
  • Hoods inadequate or unapproved
    Ventilation hood(s) inadequate or unapproved.
    Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
    Comments: Hoods not approvedNot to be used for 2 to 3 months
  • 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.
    Comments: No shelving for cups and single serviceProvide shelving9-29Some items up on shelvingMost still on floor10-5Shelves too close to ground no gap to cleanbottom shelf must be 6" off floor
    Location: Back room
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Leak in ceiling in back roomRepairReplace tile9-29Not done10-5In processRepair leak
    Location: Back room
10/19/2009Pre-Licensing Recheck
  • 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 ...
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 10-5Ants at three bay areaContact pest controlNumerous ants in middle sink of 3 bay.
    Location: Three bay area
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: No hot waterGas not on Call when facility has hot water9-29No hot water
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Seal back of three bay areaThere is a gapwhich will collect debris9-29Not Done10-5Not Done
    Location: Three bay area
  • 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.
    Comments: 9-25Provide test strips for three bay sanitizer200ppm - quat50-100ppm - chlorine9-29Not done10-5Buy chlorine test strips50-100 PPM
  • 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.
    Comments: Store ice scoop in or on a sanitary SurfaceNot directly on ice machine9-29Not done10-5Store ice scoop in or on a sanitary surface Provide bucket or tray, that can be cleaned.
    Location: Back room
    Equipment: Ice machine
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: Certified food handler will be required when hood is workingfacility has 6 months to providePaperwork given
  • Hoods inadequate or unapproved
    Ventilation hood(s) inadequate or unapproved.
    Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
    Comments: Hoods not approvedNot to be used for 2 to 3 months
  • 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.
    Comments: No shelving for cups and single serviceProvide shelving9-29Some items up on shelvingMost still on floor10-5Shelves too close to ground no gap to cleanbottom shelf must be 6" off floor
    Location: Back room
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Leak in ceiling in back roomRepairReplace tile9-29Not done10-5In processRepair leak
    Location: Back room
10/12/2009Pre-Licensing Recheck
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 10-5Ants at three bay areaContact pest control
    Location: Three bay area
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: No hot waterGas not on Call when facility has hot water9-29No hot water
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Seal back of three bay areaThere is a gapwhich will collect debris9-29Not Done10-5Not Done
    Location: Three bay area
  • 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.
    Comments: 9-25Provide test strips for three bay sanitizer200ppm - quat50-100ppm - chlorine9-29Not done10-5Buy chlorine test strips50-100 PPM
  • 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.
    Comments: Store ice scoop in or on a sanitary SurfaceNot directly on ice machine9-29Not done10-5Store ice scoop in or on a sanitary surface
    Location: Back room
    Equipment: Ice machine
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: Certified food handler will be required when hood is workingfacility has 6 months to providePaperwork given
  • Hoods inadequate or unapproved
    Ventilation hood(s) inadequate or unapproved.
    Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
    Comments: Hoods not approvedNot to be used for 2 to 3 months
  • 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.
    Comments: No shelving for cups and single serviceProvide shelving9-29Some items up on shelvingMost still on floor10-5Shelves too close to ground no gap to cleanbottom shelf must be 6" off floor
    Location: Back room
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Leak in ceiling in back roomRepairReplace tile9-29Not done10-5In processRepair leak
    Location: Back room
10/05/2009Pre-Licensing Recheck
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: No hot waterGas not on Call when facility has hot water9-29No hot water
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Seal back of three bay areaThere is a gapwhich will collect debris9-29Not Done
    Location: Three bay area
  • 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.
    Comments: 9-25Provide test strips for three bay sanitizer200ppm - quat50-100ppm - chlorine9-29Not done
  • 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.
    Comments: Store ice scoop in or on a sanitary SurfaceNot directly on ice machine9-29Not done
    Location: Back room
    Equipment: Ice machine
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: Certified food handler will be required when hood is workingfacility has 6 months to providePaperwork given
  • Hoods inadequate or unapproved
    Ventilation hood(s) inadequate or unapproved.
    Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
    Comments: Hoods not approvedNot to be used for 2 to 3 months
  • 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.
    Comments: No shelving for cups and single serviceProvide shelving9-29Some items up on shelvingMost still on floor
    Location: Back room
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Leak in ceiling in back roomRepairReplace tile9-29Not doneRepair leak
    Location: Back room
09/29/2009Pre-Licensing Recheck
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: No hot waterGas not on Call when facility has hot water
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Seal back of three bay areaThere is a gapwhich will collect debris
    Location: Three bay 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.
    Comments: Store ice scoop in or on a sanitary SurfaceNot directly on ice machine
    Location: Back room
    Equipment: Ice machine
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: Certified food handler will be required when hood is workingfacility has 6 months to providePaperwork given
  • Hoods inadequate or unapproved
    Ventilation hood(s) inadequate or unapproved.
    Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
    Comments: Hoods not approvedNot to be used for 2 to 3 months
  • 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.
    Comments: No shelving for cups and single serviceProvide shelving
    Location: Back room
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Leak in ceiling in back roomRepairReplace tile
    Location: Back room
09/25/2009Pre-Licensing

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