| No violation noted during this evaluation. | 10/03/2014 | Non-Illness Complaint |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher. -
Comments: FOOD ITEMS WERE REHEATED ON THE STOVE TO 165 DEG F AND HOT HELD AT 135 DEG F PRIOR TO SERVING. CORRECTED ON SITE.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. CORRECTED 8/15/2014
Comments: SMALL LEAK UNDER HAND SINK AND WASTE WATER TANK.
Equipment: Hand sink
|
08/15/2014 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: FOOD ITEMS WERE REHEATED ON THE STOVE TO 165 DEG F AND HOT HELD AT 135 DEG F PRIOR TO SERVING. CORRECTED ON SITE.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: SMALL LEAK UNDER HAND SINK AND WASTE WATER TANK.
Equipment: Hand sink
|
08/14/2014 | Routine |
- Cutting surface(s)
1. Resurface or discard the cutting board. Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
|
07/26/2014 | Routine |
- Ceasing operations
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: FRESH WATER PIPE CRACKED- NO PRESSURIZED WATER AVAILABLE. REPAIR PRIOR TO RESUMING OPERATIONS. OWNER HAS A TEMPORARY HAND WASHING SET UP WHICH WAS NOT APPROVED PRIOR TO EVENT. CITATION ISSUED.
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: FRESH WATER PIPE CRACKED- NO PRESSURIZED WATER AVAILABLE. REPAIR PRIOR TO RESUMING OPERATIONS.
Equipment: 3-bay
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: FRESH WATER PIPE CRACKED- NO PRESSURIZED WATER AVAILABLE. REPAIR PRIOR TO RESUMING OPERATIONS.
Equipment: Hand sink
|
01/18/2014 | Routine |
- 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: Concentration at 0 ppm
|
07/13/2013 | Routine |
- 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: Prep top cooler at 47 deg F. Repair to hold foods at 41 deg F or below. Note: raw chicken and sour cream placed in/on ice for event until repairs are complete.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth on counter. Store in approved strength sanitizer solution.
|
06/13/2013 | 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: Prep top cooler at 47 deg F. Repair to hold foods at 41 deg F or below. Note: raw chicken and sour cream placed in/on ice for event until repairs are complete.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth on counter. Store in approved strength sanitizer solution.
|
05/25/2013 | Routine |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Chicken wings bought today at Restaurnat Depot ( owner has no receipt) are at 62F. Ice down wings to ensure they mantain 41F or lower.
- 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.
- Wood
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: Raw plywood under the 3 bay sink needs to be removed from truck. No wood is permitted. Provide stainless steel or plastic for shelving.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Drain on handsink is not draining propely, Repair drain to working order.
|
05/11/2013 | Routine |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.Raw catfish and cooked turkey stored under no temperature control under the preparation table in plastic bags. Raw catfish measured at 74 degrees F. Cooked turkey measured at 72 degrees F. All temperature abused meat was discarded on site.Sour cream next to cold top unit at 52 degrees F. Place in cooler at 41 degrees F. or below at all times.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.Truck needs a detail cleaning from floors to walls to remove clutter and dirt/food debris.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
|
05/04/2013 | Routine |
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
|
04/02/2013 | Routine |
- Food equipment classification standards.
Food equipment does not meet certification or classification standards.Non commercial grade margarita maker in use in truck kitchen.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
|
07/14/2012 | Routine |
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled. Clean sinks, counters, and cabinets prior to use.
Correction: Clean and sanitize.
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
- No test kit (corrected on site)
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.
|
02/15/2012 | Routine |
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled. Clean and sanitize counters, cabinets, and sinks.
Correction: Clean and sanitize.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled. Clean the floor.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- 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. Provide a stem thermometer.
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.
|
01/27/2012 | Pre-Licensing |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
- 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.
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- 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.
- Minimize contact (Non-Critical)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
- 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.
|
01/18/2012 | Pre-Licensing |
Restaurant representatives - add corrected or new information about TALKIN TURKEY TRUCK, 4202 W 56TH ST, Indianapolis, IN »