SUPER SHARK, 2801 W 16TH ST, Indianapolis, IN - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type |
|---|
- Ceasing operations (corrected on site)
Facility did not cease operations during emergency health hazard as outlined in 410 IAC 7-24-109.
Correction: Facility shall cease operations during emergency as outlined in section 109.
Comments: ESTABLISHMENT DID NOT CLOSE WHEN HOT WATER WAS NOT AVAILABLE. MANAGEMENT MUST CLOSE BUSINESS TO RESTORE HOT WATER.NO HOT WATER AVAILABLE FOR PROPER HANDWASHING AND PROPER WAREWASHINGNO CITATION GIVEN AT THIS TIME
- Plumbing system / repair (Critical) (corrected on site)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected on site)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Equipment: 3-bay
- Hand sink temperature (corrected on site)
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.
Location: Kitchen
Equipment: Hand sink
- Three bay wash temperature (corrected on site)
Wash solution temperature of manual warewashing sink is less than 110 degrees F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
Location: Kitchen
Equipment: 3-bay
|
05/22/2014 | Non-Illness Complaint |
- Bulk labeling (corrected on site)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Install a splash guard next to next sink to prevent cross-contamination to prep table and or sauces.
Location: Kitchen
- Baking/cooking equipment soiled (corrected on site)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen
|
03/14/2014 | Routine |
- Thermometer, provided (corrected on site)
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: THERMOMETER INSIDE IS BROKEN - OWNER HAS EXTRAS TO PUT A NEW ONE IN
Location: Kitchen
Equipment: Prep Top Cooler
|
01/13/2014 | Pre-Licensing |
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