- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
- 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.
Location: Kitchen (front)
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
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.
Location: Kitchen (front)
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Flat bread thawing at room temp on prep table.
Location: Kitchen
Equipment: Prep table
|
03/21/2011 | Recheck |
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
- 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.
Location: Kitchen (front)
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
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.
Location: Kitchen (front)
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Flat bread thawing at room temp on prep table.
Location: Kitchen
Equipment: Prep table
|
03/17/2011 | Routine |
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Outdoor surface design (corrected)
Material(s) used for outdoor area construction not approved.
Correction: Use only approved materials for construction.
Comments: Ground under dumpster must be paved (asphalt or concrete) and sloped to drain.
- Dumpster enclosure condition (corrected)
Storage areas, enclosures and dumpster in poor condition.
Correction: Maintain storage areas, enclosures and dumpster in good repair.
Comments: Replace both door on dumpster fence: right door missing, left door damaged, hinges rusted and crooked.
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Soda nozzles. corrected.
Location: Dining room
Equipment: Soda machine
|
10/11/2010 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Outdoor surface design
Material(s) used for outdoor area construction not approved.
Correction: Use only approved materials for construction.
Comments: Ground under dumpster must be paved (asphalt or concrete) and sloped to drain.
- Dumpster enclosure condition
Storage areas, enclosures and dumpster in poor condition.
Correction: Maintain storage areas, enclosures and dumpster in good repair.
Comments: Replace both door on dempster fence: right door missing, left door damaged, hinges rusted and crooked.
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Soda nozzles. corrected.
Location: Dining room
Equipment: Soda machine
|
09/01/2010 | Routine |
- Eating, drinking, smoking (corrected)
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: uncovered employee drink on sink drain board.also on prep table shelf by walk-in cooler.3/24: Repeat violation.
Location: Kitchen (back)
- 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: Bucket of quat sanitizer at front counter is much too strong, way over 400 ppm. corrected on site.3/24: Concentration of quat sanitizer below 200 ppm. Wall-mounted dispenser is still dispensing too strong, and too much water had been added to the solution.
Location: Kitchen (front)
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Certified food handler on record is at establishment only 4-5 times per month. Certified food handler should be a full-time employee.The following certification exams are recognized:Certified professional food manager certificate, administered by sfhcorp. 888-793-5136 or www.sfhcorp.comServSafe, administered by IN Restaurant Assoc. 317-673-4211 or www.indianarestaurants.orgServSafe, admin. by Second He lpings Inc 317-632-2664 or www.secondhelpings.orgFood Safety Manager exam admin by NRFSP (Nationl Registry) 800-446-0257 or www.nrfsp.comCert. Professional Food Manager exam admin. by Experior 800-624-2736 or www.experioronline.com.Please note: this information is subject to changeISDH website has a detailed list at http://www.in.gov/isdh/21059.htmNote: Not done, will follow up at routine inspection which is due this month.
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Cove base is loose at left of mop sink & is falling off the wall.
Location: Kitchen (back)
- 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: Walk-in cooler
- Food on floor (corrected)
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: 1. Spray bottles of cleaner hanging above soda bag- in a box rack.2. Box of crackers under front hand sink drain line.
Location: Kitchen (back)
Equipment: Metal shelving
- Food on floor (corrected)
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: 1. Spray bottles of cleaner hanging above soda bag- in a box rack.2. Box of crackers under front hand sink drain line.
Location: Kitchen (front)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Walk-in cooler
Equipment: Metal shelving
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Soda nozzles are soiled with black moldy buildup. Clean daily: wash, rinse, & sanitize.
Location: Dining room
Equipment: Soda machine
|
08/26/2010 | Recheck |
- Eating, drinking, smoking (corrected)
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: uncovered employee drink on sink drain board.also on prep table shelf by walk-in cooler.3/24: Repeat violation.
Location: Kitchen (back)
- 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: Bucket of quat sanitizer at front counter is much too strong, way over 400 ppm. corrected on site.3/24: Concentration of quat sanitizer below 200 ppm. Wall-mounted dispenser is still dispensing too strong, and too much water had been added to the solution.
Location: Kitchen (front)
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Certified food handler on record is at establishment only 4-5 times per month. Certified food handler should be a full-time employee.The following certification exams are recognized:Certified professional food manager certificate, administered by sfhcorp. 888-793-5136 or www.sfhcorp.comServSafe, administered by IN Restaurant Assoc. 317-673-4211 or www.indianarestaurants.orgServSafe, admin. by Second He lpings Inc 317-632-2664 or www.secondhelpings.orgFood Safety Manager exam admin by NRFSP (Nationl Registry) 800-446-0257 or www.nrfsp.comCert. Professional Food Manager exam admin. by Experior 800-624-2736 or www.experioronline.com.Please note: this information is subject to changeISDH website has a detailed list at http://www.in.gov/isdh/21059.htm
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Cove base is loose at left of mop sink & is falling off the wall.
Location: Kitchen (back)
- 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: Walk-in cooler
- Food on floor (corrected)
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: 1. Spray bottles of cleaner hanging above soda bag- in a box rack.2. Box of crackers under front hand sink drain line.
Location: Kitchen (back)
Equipment: Metal shelving
- Food on floor (corrected)
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: 1. Spray bottles of cleaner hanging above soda bag- in a box rack.2. Box of crackers under front hand sink drain line.
Location: Kitchen (front)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Walk-in cooler
Equipment: Metal shelving
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Soda nozzles are soiled with black moldy buildup. Clean daily: wash, rinse, & sanitize.
Location: Dining room
Equipment: Soda machine
|
04/30/2010 | Recheck |
- Eating, drinking, smoking
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: uncovered employee drink on sink drain board.also on prep table shelf by walk-in cooler.3/24: Repeat violation.
Location: Kitchen (back)
- 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: Bucket of quat sanitizer at front counter is much too strong, way over 400 ppm. corrected on site.3/24: Concentration of quat sanitizer below 200 ppm. Wall-mounted dispenser is still dispensing too strong, and too much water had been added to the solution.
Location: Kitchen (front)
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Certified food handler on record is at establishment only 4-5 times per month. Certified food handler should be a full-time employee.The following certification exams are recognized:Certified professional food manager certificate, administered by sfhcorp. 888-793-5136 or www.sfhcorp.comServSafe, administered by IN Restaurant Assoc. 317-673-4211 or www.indianarestaurants.orgServSafe, admin. by Second He lpings Inc 317-632-2664 or www.secondhelpings.orgFood Safety Manager exam admin by NRFSP (Nationl Registry) 800-446-0257 or www.nrfsp.comCert. Professional Food Manager exam admin. by Experior 800-624-2736 or www.experioronline.com.Please note: this information is subject to changeISDH website has a detailed list at http://www.in.gov/isdh/21059.htm
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Cove base is loose at left of mop sink & is falling off the wall.
Location: Kitchen (back)
- 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: Walk-in cooler
- Food on floor
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: 1. Spray bottles of cleaner hanging above soda bag- in a box rack.2. Box of crackers under front hand sink drain line.
Location: Kitchen (back)
Equipment: Metal shelving
- Food on floor (corrected)
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: 1. Spray bottles of cleaner hanging above soda bag- in a box rack.2. Box of crackers under front hand sink drain line.
Location: Kitchen (front)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Walk-in cooler
Equipment: Metal shelving
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Soda nozzles are soiled with black moldy buildup. Clean daily: wash, rinse, & sanitize.
Location: Dining room
Equipment: Soda machine
|
03/24/2010 | Recheck |
- 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: uncovered employee drink on sink drain board.also on prep table shelf by walk-in cooler.
Location: Kitchen (back)
- 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: Bucket of quat sanitizer at front counter is much too strong, way over 400 ppm. corrected on site.
Location: Kitchen (front)
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Certified food handler on record is at establishment only 4-5 times per month. Certified food handler should be a full-time employee.The following certification exams are recognized:Certified professional food manager certificate, administered by sfhcorp. 888-793-5136 or www.sfhcorp.comServSafe, administered by IN Restaurant Assoc. 317-673-4211 or www.indianarestaurants.orgServSafe, admin. by Second He lpings Inc 317-632-2664 or www.secondhelpings.orgFood Safety Manager exam admin by NRFSP (Nationl Registry) 800-446-0257 or www.nrfsp.comCert. Professional Food Manager exam admin. by Experior 800-624-2736 or www.experioronline.com.Please note: this information is subject to changeISDH website has a detailed list at http://www.in.gov/isdh/21059.htm
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Cove base is loose at left of mop sink & is falling off the wall.
Location: Kitchen (back)
- 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: Walk-in cooler
- Food on floor
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: 1. Spray bottles of cleaner hanging above soda bag- in a box rack.2. Box of crackers under front hand sink drain line.
Location: Kitchen (back)
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Walk-in cooler
Equipment: Metal shelving
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Soda nozzles are soiled with black moldy buildup. Clean daily: wash, rinse, & sanitize.
Location: Dining room
Equipment: Soda machine
|
02/17/2010 | Routine |
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Leak at toilet/ floor juncture. Repair ASAP.2. Back kitchen mopsink drain: slotted drain cover does not fit tightly because one small knob on the drain is missing. Repair or replace drain. Also slots are large & could let pests to come up from the sewer or drain & enter the restaurant. Replace drain cover with a different cover with very small slots or place mesh under drain cover.3. Back kitchen floor drain: slots are large & could let pests to come up from the sewer or drain & enter the restaurant. Replace drain cover with a different cover with very small slots or place mesh under drain cover.
Location: Womens restroom
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: Dead bug in hall near women's restroom door, appears to be a roach. Pest control invoice indicates monthly service is being done at regular intervals, but technician noted a concern on the May & June paperwork regarding drains that open directly to the sewer in the back of the store. Manager is calling to get clarification & a recommendation regarding these drains.
Location: -
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Wall next to office door is damaged, soft, & crumbling. Repair wall. (Remove wall-paper to get a good look at the problem)
Location: -
|
07/29/2009 | Recheck |
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Leak at toilet/ floor juncture. Repair ASAP.2. Back kitchen mopsink drain: slotted drain cover does not fit tightly because one small knob on the drain is missing. Repair or replace drain. Also slots are large & could let pests to come up from the sewer or drain & enter the restaurant. Replace drain cover with a different cover with very small slots or place mesh under drain cover.3. Back kitchen floor drain: slots are large & could let pests to come up from the sewer or drain & enter the restaurant. Replace drain cover with a different cover with very small slots or place mesh under drain cover.
Location: Womens restroom
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: Dead bug in hall near women's restroom door, appears to be a roach. Pest control invoice indicates monthly service is being done at regular intervals, but technician noted a concern on the May & June paperwork regarding drains that open directly to the sewer in the back of the store. Manager is calling to get clarification & a recommendation regarding these drains.
Location: -
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Wall next to office door is damaged, soft, & crumbling. Repair wall. (Remove wall-paper to get a good look at the problem)
Location: -
|
07/16/2009 | Routine |
- 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: Replace missing cove base under 3- bay sink area.
Location: Kitchen (back)
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Soda nozzles are soiled. Clean regularly.
Location: Dining room
Equipment: Soda machine
- 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: Knives stored between slats in prep-top cooler. corrected.
Location: Service counter
|
12/17/2008 | Routine |
- 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: Only 2 employees online & store is very busy. After ringing up customers, employees must wash hands before cutting sandwiches etc. Pulling on new gloves must be used in addition to proper hand washing, not in place of it.
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Womens restroom
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Mens restroom
- 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: Old spray bottle down in hand sink, also sink is dirty. Maintain sink clean & easily accessible.
Location: Back room
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Former certified food handler is no longer working at this location.Note 5/14: Provide certificate.
- 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: Clean white walls in back room.
Location: Back room
- Thawing (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Location: -
- 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: 6/25: Athermometer was placed in the walk-in.. It is, however, damaged and must be replaced. Thank you.
Location: Walk-in cooler
- Floor mounted installation (corrected)
Floor mounted equipment or equipment that is not easily moveable for cleaning improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: Discontinue use of black plastic crates under dish sink area. Provide shelves that are 6" high to allow proper sweeping & mopping of the floor.
Location: Back room
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Womens 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: knives for cutting bread stored down between dividers in sandwich cooler. Store utensils clean & dry, wash utensils at least every 4 hours.
Location: Service counter
|
06/25/2008 | Recheck |
Restaurant representatives - add corrected or new information about SUBWAY SAND & SALADS, 5535 N KEYSTONE AVE, Indianapolis, IN »