SUPER 8, 450 BIXLER RD, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Restaurant: SUPER 8
Type: Restaurant
Address: 450 BIXLER RD, Indianapolis, IN 46227
County: Marion
License #: 201152
Smoking: Smoke Free
Total inspections: 11
Last inspection: 12/09/2010

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Inspection findings

Inspection Date

Type

  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: REPLACE LIGHTS IN KITCHEN. NOT ENOUGH LIGHTING PROVIDED.
  • 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 SMALL SPACE BETWEEN REFRIGERATOR AND COUNTER IN KITCHEN.
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: NO PAPERTOWELS AT HANDSINK IN DINING AREA, WHERE BREAKFAST IS LOCATED.
12/09/2010Routine
  • 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: EMPLOYEE WASHING DISHES WAS USING ONE SINK TO SOAK DISHES, ANOTHER SINK TO WASH DISHES AND THE THIRD TO RINSE DISHES. EDUCATIONAL FORM OF HOW TO WASH/RINSE/SANITIZE IS ABOVE SINK. SINK MUST BE SET UP PROPERLY FOR MANUAL WAREWASHING.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: REPLACE LIGHT IN KITCHEN.
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPAIR CABINET IN KITCHEN, UNDER SINKS.
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: SEAL AROUND HANDSINK.
    Equipment: Hand sink
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN AREA IN REFRIGERATOR, WHERE SMALL DOOR CLOSES OVER. 2. CLEAN WOOD SHAVINGS AND DEBRIS IN CABINET UNDER HANDSINK.
    Location: Kitchen
    Equipment: Cooler/freezer combo
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN AREA IN REFRIGERATOR, WHERE SMALL DOOR CLOSES OVER. 2. CLEAN WOOD SHAVINGS AND DEBRIS IN CABINET UNDER HANDSINK.
    Location: Kitchen
    Equipment: -
04/14/2010Recheck
  • 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: EMPLOYEE WASHING DISHES WAS USING ONE SINK TO SOAK DISHES, ANOTHER SINK TO WASH DISHES AND THE THIRD TO RINSE DISHES. EDUCATIONAL FORM OF HOW TO WASH/RINSE/SANITIZE IS ABOVE SINK. SINK MUST BE SET UP PROPERLY FOR MANUAL WAREWASHING.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: REPLACE LIGHT IN KITCHEN.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPAIR CABINET IN KITCHEN, UNDER SINKS.
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: SEAL AROUND HANDSINK.
    Equipment: Hand sink
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN AREA IN REFRIGERATOR, WHERE SMALL DOOR CLOSES OVER. 2. CLEAN WOOD SHAVINGS AND DEBRIS IN CABINET UNDER HANDSINK.
    Location: Kitchen
    Equipment: Cooler/freezer combo
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN AREA IN REFRIGERATOR, WHERE SMALL DOOR CLOSES OVER. 2. CLEAN WOOD SHAVINGS AND DEBRIS IN CABINET UNDER HANDSINK.
    Location: Kitchen
    Equipment: -
03/31/2010Routine
  • 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: SPRAY BOTTLES CONTAINING CHEMICALS STORED WITH PLASTIC LIDS.
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: LID TO BISCUIT CONTAINER IS BROKEN. REPLACE. MATERIALS MUST BE SMOOTH AND EASILY CLEANABLE.
  • Air dry (equipment and/or utensil(s))
    Equipment and/or utensil(s) not air dried or properly drained before use.
    Correction: Use approved methods of air drying.
    Comments: DISCONTINUE THE USE OF TOWELS ON DRAINBOARD. ***NOTE***BOTH COUNTERS HAVE CLEAN DISHES. DESIGNATE DIRTY/CLEAN DRAIN AREA/COUNTER SPACE AND SINKS MUST BE FILLED (FROM DIRTY DISH SIDE) WASH, RINSE AND SANITIZE. PROVIDE (STAINLESS STELL) PREP TABLE IF MORE DRAINBOARD AREA IS NEEDED.
  • Cooling methods (corrected on site)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: LARGE PLASTIC CONTAINER WITH VENTED LID ON COUNTER CONTAINING SAUSAGE GRAVY. CONTAINER IS TOO LARGE FOR COOLING. COOLING CAN NOT BE DONE AT ROOM TEMPERATURE. USE SMALLER CONTAINERS OR SPLIT FOOD INTO ANOTHER CONTAINER SO PRODUCT IS MORE SHALLOW AND CAN COOL MORE PROPERLY. COOL IN REFRIGERATION WITH LIDS VENTED FOR A SMALL PERIOD OF TIME TO ALLOW HEAT ESCAPE.
  • 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: REFRIGERATOR (SIDE BY SIDE) IS MISSING THERMOMETER. PROVIDE.
  • Food on floor (corrected on site)
    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.
    Comments: DANISHES FOR THIS A.M. BREAKFAST, IN BOX ON SHELF UNCOVERED. ALL FOODS MUST BE COVERED AND PROTECTED.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN CELING FAN BLADES IN DINING ROOM.
    Location: Dining room
09/18/2009Routine
  • 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: Provided 3-bay set up form. No sanitizer set up. Only wash sink. Employee was not trained how to set up 3-bay. Informed manager to educate employees how to properly wash, rinse and sanitize. Corrected on site. Informed employee how to use test strips.
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: Boxes of cups on the floor. Provide shelving.
  • 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: Provide covering for wood wall behind 3-bay sink that is exposed to splash and spillage. Wood is absorbant and not cleanable. Provide plexiglass or a material that is non-absorbant, smooth and easily cleanable.
  • 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: Wall behind 3-bay is soiled. Clean
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Seal around handsink and 3-bay sink.
    Equipment: Hand sink
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Seal around handsink and 3-bay sink.
    Equipment: 3-bay
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean interior of all cabinets.
    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: No cold water at handsink.
    Equipment: Hand sink
03/02/2009Recheck
  • 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: Provided 3-bay set up form. No sanitizer set up. Only wash sink. Employee was not trained how to set up 3-bay. Informed manager to educate employees how to properly wash, rinse and sanitize. Corrected on site. Informed employee how to use test strips.
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: Boxes of cups on the floor. Provide shelving.
  • 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: Provide covering for wood wall behind 3-bay sink that is exposed to splash and spillage. Wood is absorbant and not cleanable. Provide plexiglass or a material that is non-absorbant, smooth and easily cleanable.
  • 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: Wall behind 3-bay is soiled. Clean
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Seal around handsink and 3-bay sink.
    Equipment: Hand sink
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Seal around handsink and 3-bay sink.
    Equipment: 3-bay
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean interior of all cabinets.
    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: No cold water at handsink.
    Equipment: Hand sink
02/23/2009Routine
  • 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.
    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: Observed roaches in refrigerator, upon recheck. Employee called owner who is calling pest control. Fax report/ invoice as soon as possible. 221-3070 Attn: KimPest control- Arrow services Inc. provided pest control services. No observation of pests at this time.
    Location: Kitchen
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: Sausage gravy must be damarked.Ensure gravy is discarded by next morning.
    Location: Kitchen
    Equipment: Cooler/freezer combo
  • 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: Provide stainless 3- compartment sink to property wash, rinse and sanitize.Note* Violation on previous inspection report. Provide to avoid citation.Hospitality supply book does not have 3-bay sink. Owner is going to purchase at a restaurant supply.
    Location: Kitchen
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Handsink and warewash sinks are sharing hot water. Repair to ensure hot water can be provided at both at the same time, if needed. Wash sinkmust be 110° F-125° F.Handsink 100° F. Wash 110° F (at least)
    Location: Dining room
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Handsink and warewash sinks are sharing hot water. Repair to ensure hot water can be provided at both at the same time, if needed. Wash sinkmust be 110° F-125° F.Handsink 100° F. Wash 110° F (at least)
    Location: Kitchen
    Equipment: 2-bay
  • 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 bleach (sanitizer) in kitchen.
    Location: 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: Boxes of utensils stored on the floor.
    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.
    Location: Kitchen
    Equipment: Cooler/freezer combo
  • 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.
    Location: Kitchen
    Equipment: Cooler/freezer combo
  • Unapproved non-food contact (corrected)
    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: Back wall must be finished and painted.Note* Violation on previous report.progress 7/29/08
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean top and interior of side by side.2. Clean inside microwave in dining area
    Location: Kitchen
    Equipment: Cooler/freezer combo
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean top and interior of side by side.2. Clean inside microwave in dining area
    Location: Dining room
    Equipment: Microwave oven
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: Note* Violation on previous report.
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Note* Violation on previous report.
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    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: Install faucet on new sink to allow sink to be filled for warewashing.
    Location: Kitchen
    Equipment: 3-bay
  • 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.
    Comments: No test strips. Provide.
    Location: Kitchen
08/26/2008Recheck
  • 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.
    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: Observed roaches in refrigerator, upon recheck. Employee called owner who is calling pest control. Fax report/ invoice as soon as possible. 221-3070 Attn: Kim
    Location: Kitchen
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: Sausage gravy must be damarked.Ensure gravy is discarded by next morning.
    Location: Kitchen
    Equipment: Cooler/freezer combo
  • 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: Provide stainless 3- compartment sink to property wash, rinse and sanitize.Note* Violation on previous inspection report. Provide to avoid citation.Hospitality supply book does not have 3-bay sink. Owner is going to purchase at a restaurant supply.
    Location: Kitchen
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Handsink and warewash sinks are sharing hot water. Repair to ensure hot water can be provided at both at the same time, if needed. Wash sinkmust be 110° F-125° F.Handsink 100° F. Wash 110° F (at least)
    Location: Dining room
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Handsink and warewash sinks are sharing hot water. Repair to ensure hot water can be provided at both at the same time, if needed. Wash sinkmust be 110° F-125° F.Handsink 100° F. Wash 110° F (at least)
    Location: Kitchen
    Equipment: 2-bay
  • 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 bleach (sanitizer) in kitchen.
    Location: 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: Boxes of utensils stored on the floor.
    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.
    Location: Kitchen
    Equipment: Cooler/freezer combo
  • 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.
    Location: Kitchen
    Equipment: Cooler/freezer combo
  • Unapproved non-food contact (corrected)
    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: Back wall must be finished and painted.Note* Violation on previous report.progress 7/29/08
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean top and interior of side by side.2. Clean inside microwave in dining area
    Location: Kitchen
    Equipment: Cooler/freezer combo
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean top and interior of side by side.2. Clean inside microwave in dining area
    Location: Dining room
    Equipment: Microwave oven
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: Note* Violation on previous report.
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Note* Violation on previous report.
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    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: Install faucet on new sink to allow sink to be filled for warewashing.
    Location: Kitchen
    Equipment: 3-bay
  • 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.
    Comments: No test strips. Provide.
    Location: Kitchen
08/18/2008Recheck
  • 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.
    Location: Kitchen
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: Sausage gravy must be damarked.Ensure gravy is discarded by next morning.
    Location: Kitchen
    Equipment: Cooler/freezer combo
  • 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: Provide stainless 3- compartment sink to property wash, rinse and sanitize.Note* Violation on previous inspection report. Provide to avoid citation.Hospitality supply book does not have 3-bay sink. Owner is going to purchase at a restaurant supply.
    Location: Kitchen
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Handsink and warewash sinks are sharing hot water. Repair to ensure hot water can be provided at both at the same time, if needed. Wash sinkmust be 110° F-125° F.Handsink 100° F. Wash 110° F (at least)
    Location: Dining room
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Handsink and warewash sinks are sharing hot water. Repair to ensure hot water can be provided at both at the same time, if needed. Wash sinkmust be 110° F-125° F.Handsink 100° F. Wash 110° F (at least)
    Location: Kitchen
    Equipment: 2-bay
  • 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 bleach (sanitizer) in kitchen.
    Location: 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: Boxes of utensils stored on the floor.
    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.
    Location: Kitchen
    Equipment: Cooler/freezer combo
  • 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.
    Location: Kitchen
    Equipment: Cooler/freezer combo
  • 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: Back wall must be finished and painted.Note* Violation on previous report.progress 7/29/08
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean top and interior of side by side.2. Clean inside microwave in dining area
    Location: Kitchen
    Equipment: Cooler/freezer combo
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean top and interior of side by side.2. Clean inside microwave in dining area
    Location: Dining room
    Equipment: Microwave oven
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: Note* Violation on previous report.
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Note* Violation on previous report.
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Location: Kitchen
  • 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: No test strips. Provide.
    Location: Kitchen
07/29/2008Recheck
  • 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.
    Location: Kitchen
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: Sausage gravy must be damarked.Ensure gravy is discarded by next morning.
    Location: Kitchen
    Equipment: Cooler/freezer combo
  • 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: Provide stainless 3- compartment sink to property wash, rinse and sanitize.Note* Violation on previous inspection report. Provide to avoid citation.Hospitality supply book does not have 3-bay sink. Owner is going to purchase at a restaurant supply.
    Location: Kitchen
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Handsink and warewash sinks are sharing hot water. Repair to ensure hot water can be provided at both at the same time, if needed. Wash sinkmust be 110° F-125° F.Handsink 100° F. Wash 110° F (at least)
    Location: Dining room
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Handsink and warewash sinks are sharing hot water. Repair to ensure hot water can be provided at both at the same time, if needed. Wash sinkmust be 110° F-125° F.Handsink 100° F. Wash 110° F (at least)
    Location: Kitchen
    Equipment: 2-bay
  • 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 bleach (sanitizer) in kitchen.
    Location: 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: Boxes of utensils stored on the floor.
    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.
    Location: Kitchen
    Equipment: Cooler/freezer combo
  • 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.
    Location: Kitchen
    Equipment: Cooler/freezer combo
  • 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: Back wall must be finished and painted.Note* Violation on previous report.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean top and interior of side by side.2. Clean inside microwave in dining area
    Location: Kitchen
    Equipment: Cooler/freezer combo
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean top and interior of side by side.2. Clean inside microwave in dining area
    Location: Dining room
    Equipment: Microwave oven
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: Note* Violation on previous report.
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Note* Violation on previous report.
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Location: Kitchen
  • 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: No test strips. Provide.
    Location: Kitchen
07/28/2008Recheck
  • 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.
    Location: Kitchen
  • Date marking
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: Sausage gravy must be damarked.
    Location: Kitchen
    Equipment: Cooler/freezer combo
  • 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: Provide stainless 3- compartment sink to property wash, rinse and sanitize.Note* Violation on previous inspection report. Provide to avoid citation.
    Location: Kitchen
  • 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 bleach (sanitizer) in kitchen.
    Location: 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: Boxes of utensils stored on the floor.
    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.
    Location: Kitchen
    Equipment: Cooler/freezer combo
  • 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.
    Location: Kitchen
    Equipment: Cooler/freezer combo
  • 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: Back wall must be finished and painted.Note* Violation on previous report.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean top and interior of side by side.2. Clean inside microwave in dining area
    Location: Kitchen
    Equipment: Cooler/freezer combo
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean top and interior of side by side.2. Clean inside microwave in dining area
    Location: Dining room
    Equipment: Microwave oven
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: Note* Violation on previous report.
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Note* Violation on previous report.
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Location: Kitchen
  • 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: No test strips. Provide.
    Location: Kitchen
07/14/2008Routine

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