Rolena's Fish & Chicken, 2038 W MORRIS ST, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: Rolena's Fish & Chicken
Type: Restaurant
Address: 2038 W MORRIS ST, Indianapolis, IN 46221
County: Marion
License #: 205648
Smoking: Smoke Free
Total inspections: 4
Last inspection: 07/17/2014
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Inspection findings

Inspection Date

Type
  • Smoking Paraphernalia (corrected)
    Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
    Correction: Remove all smoking paraphernalia from facility.
    Comments: CIGARETTE ASHES PRESENT AT BASMENT MOPSINK.PLEASE ENSURE THAT THERE IS ABSOLUTELY NO SMOKING INSIDE ESTABLISHMENT.
  • 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) NACHO CHEESE AT 131 *CORRECTIVE ACTION* HOT-HOLDING UNIT GAUGE TURNED UP.2) CHILI AT 117 F *CORRECTIVE ACTION* CHILI REHEATED PROPERLY TO 165 F IN MICROWAVE.
    Location: Kitchen
    Equipment: Steam table
  • Improper reheating (corrected)
    Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
    Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
    Comments: 1) NACHO CHEESE AT 131 *CORRECTIVE ACTION* HOT-HOLDING UNIT GAUGE TURNED UP.2) CHILI AT 117 F *CORRECTIVE ACTION* CHILI REHEATED PROPERLY TO 165 F IN MICROWAVE.
    Location: Kitchen
    Equipment: Steam table
  • 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: GNATS PRESNET.
    Location: Kitchen
  • 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: GNATS PRESNET.
    Location: Basement
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: KEEP RAW FOODS SEPERATED FROM READY-TO-EAT FOODS.
    Location: Kitchen
    Equipment: Reach in cooler
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: KEEP RAW FOODS SEPERATED FROM READY-TO-EAT FOODS.
    Location: Basement
    Equipment: Reach in cooler
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • Probe thermometer (corrected)
    No food temperature device(s) provided to take temperatures.
    Correction: Provide an approved food thermometer.
    Comments: PROVIDE UPDATED PROBE FOOD THERMOMETER FOR ESTABLISHMENT.
  • Food equipment classification standards.
    Food equipment does not meet certification or classification standards.
    Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
    Comments: GET RID OF HOME-STYLE REFRIGERATION AND FREEZER UNITS WHERE PRESENT IN ESTABLISHMENT AND REPLACE WITH COMMERICAL COOLER/FREEZER UNITS ONLY.
    Location: Basement
    Equipment: Cooler/freezer combo
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE SUMP PUMP COVER AT BASEMENT.
    Location: Basement
 07/17/2014Recheck
  • Smoking Paraphernalia
    Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
    Correction: Remove all smoking paraphernalia from facility.
    Comments: CIGARETTE ASHES PRESENT AT BASMENT MOPSINK.PLEASE ENSURE THAT THERE IS ABSOLUTELY NO SMOKING INSIDE ESTABLISHMENT.
  • 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: 1) NACHO CHEESE AT 131 *CORRECTIVE ACTION* HOT-HOLDING UNIT GAUGE TURNED UP.2) CHILI AT 117 F *CORRECTIVE ACTION* CHILI REHEATED PROPERLY TO 165 F IN MICROWAVE.
    Location: Kitchen
    Equipment: Steam table
  • Improper reheating (corrected on site)
    Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
    Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
    Comments: 1) NACHO CHEESE AT 131 *CORRECTIVE ACTION* HOT-HOLDING UNIT GAUGE TURNED UP.2) CHILI AT 117 F *CORRECTIVE ACTION* CHILI REHEATED PROPERLY TO 165 F IN MICROWAVE.
    Location: Kitchen
    Equipment: Steam table
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: GNATS PRESNET.
    Location: Kitchen
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: GNATS PRESNET.
    Location: Basement
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: KEEP RAW FOODS SEPERATED FROM READY-TO-EAT FOODS.
    Location: Kitchen
    Equipment: Reach in cooler
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: KEEP RAW FOODS SEPERATED FROM READY-TO-EAT FOODS.
    Location: Basement
    Equipment: Reach in cooler
  • Hair restraints (corrected on site)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • Probe thermometer
    No food temperature device(s) provided to take temperatures.
    Correction: Provide an approved food thermometer.
    Comments: PROVIDE UPDATED PROBE FOOD THERMOMETER FOR ESTABLISHMENT.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE SUMP PUMP COVER AT BASEMENT.
    Location: Basement
 07/08/2014Routine
  • 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.
    Location: Kitchen
    Equipment: Cold top
  • 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).
    Comments: KEEP CHEMICALS STORED LOW.
    Location: Kitchen
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE ESTABLISHMENT FIRE-EXTINGUISHERS AND KITCHEN HOOD SYSTEM UPDATED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.IN PROGRESS: SCHEDULED FOR SERVICE ON 6/2/14.
    Location: Kitchen
 06/03/2014Pre-Licensing Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Location: Kitchen
    Equipment: Cold top
  • Toxic material(s) separation (corrected on site)
    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).
    Comments: KEEP CHEMICALS STORED LOW.
    Location: Kitchen
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE ESTABLISHMENT FIRE-EXTINGUISHERS AND KITCHEN HOOD SYSTEM UPDATED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.IN PROGRESS: SCHEDULED FOR SERVICE ON 6/2/14.
    Location: Kitchen
 06/02/2014Pre-Licensing

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