| No violation noted during this evaluation. | 10/28/2014 | Non-Illness Complaint |
- 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.
Comments: 4/7/2014: MAINTAIN SLICED HAM AND RAW EGGS AT 41 DEGREES FAHRENHEIT OR BELOW. CURRENTLY, SLICED HAM AND EGGS ARE SITTING OUT AT ROOM TEMPERATURE TESTING ABOVE 41 DEGREES FAHRENHEIT.
Location: Cook line
Equipment: Flat grill
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 4/7/2014: MAINTAIN MANUAL SINK SANITIZER AT 50-100 PPM. CURRENTLY, SINK SANITIZER IS TESTING AT 0-25 PPM.
Location: Three bay area
Equipment: 3-bay
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: 4/7/2014: UPDATE CERTIFIED FOOD HANDLER CERTIFICATE WITHIN 3 MONTHS. FAILURE TO COMPLY WITHIN 3 MONTHS WILL RESULT IN A $100 CITATION.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 4/7/2014: REPAIR LEAK AT HAND SINK IN WOMEN'S RESTROOM.
Location: Womens restroom
Equipment: Hand sink
|
08/07/2014 | Recheck |
- 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.
Comments: 4/7/2014: MAINTAIN SLICED HAM AND RAW EGGS AT 41 DEGREES FAHRENHEIT OR BELOW. CURRENTLY, SLICED HAM AND EGGS ARE SITTING OUT AT ROOM TEMPERATURE TESTING ABOVE 41 DEGREES FAHRENHEIT.
Location: Cook line
Equipment: Flat grill
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 4/7/2014: MAINTAIN MANUAL SINK SANITIZER AT 50-100 PPM. CURRENTLY, SINK SANITIZER IS TESTING AT 0-25 PPM.
Location: Three bay area
Equipment: 3-bay
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: 4/7/2014: UPDATE CERTIFIED FOOD HANDLER CERTIFICATE WITHIN 3 MONTHS. FAILURE TO COMPLY WITHIN 3 MONTHS WILL RESULT IN A $100 CITATION.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 4/7/2014: REPAIR LEAK AT HAND SINK IN WOMEN'S RESTROOM.
Location: Womens restroom
Equipment: Hand sink
|
04/14/2014 | 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.
Comments: 4/7/2014: MAINTAIN SLICED HAM AND RAW EGGS AT 41 DEGREES FAHRENHEIT OR BELOW. CURRENTLY, SLICED HAM AND EGGS ARE SITTING OUT AT ROOM TEMPERATURE TESTING ABOVE 41 DEGREES FAHRENHEIT.
Location: Cook line
Equipment: Flat grill
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 4/7/2014: MAINTAIN MANUAL SINK SANITIZER AT 50-100 PPM. CURRENTLY, SINK SANITIZER IS TESTING AT 0-25 PPM.
Location: Three bay area
Equipment: 3-bay
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: 4/7/2014: UPDATE CERTIFIED FOOD HANDLER CERTIFICATE WITHIN 3 MONTHS. FAILURE TO COMPLY WITHIN 3 MONTHS WILL RESULT IN A $100 CITATION.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 4/7/2014: REPAIR LEAK AT HAND SINK IN WOMEN'S RESTROOM.
Location: Womens restroom
Equipment: Hand sink
|
04/07/2014 | Routine |
- 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.
Comments: HAM SITTING NEXT TO COOKLINE IS TESTING AT 52 DEGREES FAHRENHEIT. DISCARD. KEEP HAM STORED IN REFRIGERATION WHILE IN USE. MAINTAIN BELOW 41 DEGREES FAHRENHEIT.
Location: Cook line
Equipment: Cold top
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: EMPLOYEE TOUCHED SANDWICH ON GRILL WITH BARE HANDS WHEN FLIPPING SANDWICH ONTO PLATE. USE GLOVES OR UTENSILS. DO NOT TOUCH READY-TO-EAT FOOD WITH BARE HANDS.
- Contamination of sanitized tableware (corrected)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: FORKS AND SPOONS STORED WITH LIP-MOUTH CONTACT SURFACE UP. LIP-MOUTH CONTACT SURFACES ARE BEING TOUCHED WITH BARE HANDS.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET SOILED CLOTHS LAYING ON PREP SURFACES NEAR COOK LINE. PLACE WET CLOTHS IN SANITIZER WHEN NOT IN USE. PLACE SOILED CLOTHS IN SOILED LINEN STORAGE.
Location: Cook line
|
08/01/2013 | 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.
Comments: HAM SITTING NEXT TO COOKLINE IS TESTING AT 52 DEGREES FAHRENHEIT. DISCARD. KEEP HAM STORED IN REFRIGERATION WHILE IN USE. MAINTAIN BELOW 41 DEGREES FAHRENHEIT.
Location: Cook line
Equipment: Cold top
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: EMPLOYEE TOUCHED SANDWICH ON GRILL WITH BARE HANDS WHEN FLIPPING SANDWICH ONTO PLATE. USE GLOVES OR UTENSILS. DO NOT TOUCH READY-TO-EAT FOOD WITH BARE HANDS.
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: FORKS AND SPOONS STORED WITH LIP-MOUTH CONTACT SURFACE UP. LIP-MOUTH CONTACT SURFACES ARE BEING TOUCHED WITH BARE HANDS.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET SOILED CLOTHS LAYING ON PREP SURFACES NEAR COOK LINE. PLACE WET CLOTHS IN SANITIZER WHEN NOT IN USE. PLACE SOILED CLOTHS IN SOILED LINEN STORAGE.
Location: Cook line
|
07/25/2013 | Routine |
- 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.
Comments: STORE ALL FOOD ITEMS IN PROPER STORAGE PRIOR TO COOKING (REFRIGERATE AT 41 DEGREES OR FREEZE AT 0 DEGREES). DO NOT STORE FOOD ITEMS AROUND THE GRILL, WHICH INCREASES THE FOODS TEMPERATURE.
Location: Cook line
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: MAINTAIN IN-PLACE SANITIZER BETWEEN 50-100 PPM. SANITIZER TESTING AT 200+ PPM, TOO STRONG. DISCARD, MAKE FRESH SOLUTION.
Location: Cook line
|
01/29/2013 | 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.
Comments: STORE ALL FOOD ITEMS IN PROPER STORAGE PRIOR TO COOKING (REFRIGERATE AT 41 DEGREES OR FREEZE AT 0 DEGREES). DO NOT STORE FOOD ITEMS AROUND THE GRILL, WHICH INCREASES THE FOODS TEMPERATURE.
Location: Cook line
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: MAINTAIN IN-PLACE SANITIZER BETWEEN 50-100 PPM. SANITIZER TESTING AT 200+ PPM, TOO STRONG. DISCARD, MAKE FRESH SOLUTION.
Location: Cook line
|
01/18/2013 | Routine |
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: PLEASE DO NOT STORE OR DUMP ITEMS IN THE HANDSINKS
Location: Kitchen (front)
Equipment: Hand sink
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: PLEASE REPAIR HOLE IN RESTROOM WALL
Location: Restroom
- 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: PLEASE CLEAN FLOORS THROUGHOUT FRONT AND BACK KITCHEN
Location: Kitchen (back)
- 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: PLEASE CLEAN FLOORS THROUGHOUT FRONT AND BACK KITCHEN
Location: Kitchen (front)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PLEASE DEFROST UPRIGHT FREEEZER NEXT TO COOK LINE
Location: Kitchen
Equipment: Upright freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN EXTERIOR OF FRYERS
Location: Cook line
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PLEASE REPAIR FRONT KITCHEN HANDSINK
Location: Kitchen (front)
Equipment: Hand sink
|
07/23/2012 | Recheck |
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: PLEASE DO NOT STORE OR DUMP ITEMS IN THE HANDSINKS
Location: Kitchen (front)
Equipment: Hand sink
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: PLEASE REPAIR HOLE IN RESTROOM WALL
Location: Restroom
- 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: PLEASE CLEAN FLOORS THROUGHOUT FRONT AND BACK KITCHEN
Location: Kitchen (back)
- 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: PLEASE CLEAN FLOORS THROUGHOUT FRONT AND BACK KITCHEN
Location: Kitchen (front)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PLEASE DEFROST UPRIGHT FREEEZER NEXT TO COOK LINE
Location: Kitchen
Equipment: Upright freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN EXTERIOR OF FRYERS
Location: Cook line
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PLEASE REPAIR FRONT KITCHEN HANDSINK
Location: Kitchen (front)
Equipment: Hand sink
|
07/16/2012 | Routine |
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Owner slicing lunch meat and catching sliced meat inhis bare handuse deli wrap. gloves or some sort of barrier to keep from bare handing ready to eat foods
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Hands were not waashed prior to applying gloves
|
02/02/2012 | Super Bowl Routine |
- 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.
Comments: EGGS ON COUNTER AT ROOM TEMPERATURE. PLEASE STORE EGGS UNDER REFRIGERATION
Location: Cook line
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: EMPLOYEE REMOVED TOAST FROM TOASTER WITHOUT A UTENSIL. FOOD WAS DISCARDED
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE DID NOT WASH HANDS BEFORE PUTTING ON GLOVES. HANDS NEED TO BE WASHED BEFORE PUTTING ON A PAIR OF GLOVES TO PREVENT CONTAMINATION OF THE GLOVES.ALSO, EMPLOYEE WAS NOT WASHING HANDS AFTER HANDLING RAW ANIMAL PRODUCTS (RAW EGGS)
- Consumer advisory (corrected)
Establishment serving undercooked and/or raw animal product with no consumer advisory.
Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
Comments: PLEASE PROVIDE A CONSUMER ADVISORY, EITHER ON THE MENU ITSELF OR A SIGN THAT IS EASILY VISIBLE2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: DID NOT OBSERVE EMPLOYEES USING HANDSINKS FOR HANDWASHING. EMPLOYEES WERE WIPING THEIR HANDS ON CLOTH TOWELS
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: PLEASE INSTALL COVE MOLDING IN BACK KITCHEN
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: NO HOT WATER AT COOK LINE HANDSINK.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN WIRE SHELVES OF THE KITCHEN COOLER
Location: Kitchen
Equipment: Wire shelving
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PLEASE PROVIDE PAPER TOWELS AT ALL HANDSINKS, AND DO NOT USE CLOTH TOWELS TO WIPE OR DRY HANDS
Location: Restroom
|
01/19/2012 | Recheck |
- 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.
Comments: EGGS ON COUNTER AT ROOM TEMPERATURE. PLEASE STORE EGGS UNDER REFRIGERATION
Location: Cook line
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: EMPLOYEE REMOVED TOAST FROM TOASTER WITHOUT A UTENSIL. FOOD WAS DISCARDED
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE DID NOT WASH HANDS BEFORE PUTTING ON GLOVES. HANDS NEED TO BE WASHED BEFORE PUTTING ON A PAIR OF GLOVES TO PREVENT CONTAMINATION OF THE GLOVES.ALSO, EMPLOYEE WAS NOT WASHING HANDS AFTER HANDLING RAW ANIMAL PRODUCTS (RAW EGGS)
- Consumer advisory
Establishment serving undercooked and/or raw animal product with no consumer advisory.
Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
Comments: PLEASE PROVIDE A CONSUMER ADVISORY, EITHER ON THE MENU ITSELF OR A SIGN THAT IS EASILY VISIBLE2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: DID NOT OBSERVE EMPLOYEES USING HANDSINKS FOR HANDWASHING. EMPLOYEES WERE WIPING THEIR HANDS ON CLOTH TOWELS
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: PLEASE INSTALL COVE MOLDING IN BACK KITCHEN
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: NO HOT WATER AT COOK LINE HANDSINK.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN WIRE SHELVES OF THE KITCHEN COOLER
Location: Kitchen
Equipment: Wire shelving
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PLEASE PROVIDE PAPER TOWELS AT ALL HANDSINKS, AND DO NOT USE CLOTH TOWELS TO WIPE OR DRY HANDS
Location: Restroom
|
01/12/2012 | 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.
Comments: EGGS ON COUNTER AT ROOM TEMPERATURE. PLEASE STORE EGGS UNDER REFRIGERATION
Location: Cook line
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: EMPLOYEE REMOVED TOAST FROM TOASTER WITHOUT A UTENSIL. FOOD WAS DISCARDED
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE DID NOT WASH HANDS BEFORE PUTTING ON GLOVES. HANDS NEED TO BE WASHED BEFORE PUTTING ON A PAIR OF GLOVES TO PREVENT CONTAMINATION OF THE GLOVES.ALSO, EMPLOYEE WAS NOT WASHING HANDS AFTER HANDLING RAW ANIMAL PRODUCTS (RAW EGGS)
- Consumer advisory
Establishment serving undercooked and/or raw animal product with no consumer advisory.
Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
Comments: PLEASE PROVIDE A CONSUMER ADVISORY, EITHER ON THE MENU ITSELF OR A SIGN THAT IS EASILY VISIBLE
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: DID NOT OBSERVE EMPLOYEES USING HANDSINKS FOR HANDWASHING. EMPLOYEES WERE WIPING THEIR HANDS ON CLOTH TOWELS
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: PLEASE INSTALL COVE MOLDING IN BACK KITCHEN
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: NO HOT WATER AT COOK LINE HANDSINK.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN WIRE SHELVES OF THE KITCHEN COOLER
Location: Kitchen
Equipment: Wire shelving
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PLEASE PROVIDE PAPER TOWELS AT ALL HANDSINKS, AND DO NOT USE CLOTH TOWELS TO WIPE OR DRY HANDS
Location: Restroom
|
01/04/2012 | Routine |
Restaurant representatives - add corrected or new information about ROCK-COLA CAFE, 5730 BROOKVILLE RD, Indianapolis, IN »