our promise

Policies & Food Safety

Licensed, insured, and food-safety certified. These are the standardized policies we follow at every fair, festival, and event — built around Indiana State Department of Health rules (410 IAC 7-24) and FDA Food Code best practices.

Licensing & Permits

Operates under a valid Indiana Retail Food Establishment permit issued by the applicable county health department for each venue.
Mobile Retail Food Establishment (MRFE) inspection passed prior to each operating season, with the most recent inspection report available on request at the unit.
Temporary Food Establishment (TFE) permits obtained for each qualifying fair, festival, or pop-up event at least 14 days prior to the event date.
Business is registered with the Indiana Secretary of State and the Indiana Department of Revenue for sales tax collection (RRMC posted at the service window).

Food Safety Certification (410 IAC 7-24)

A Certified Food Protection Manager (CFPM) — ANSI-accredited (ServSafe or equivalent) — is on-site during all hours of operation as required by Indiana Code IC 16-42-5.2.
All food handlers complete food handler training prior to their first shift and follow Big 5 illness reporting (Norovirus, Hepatitis A, Shigella, Shiga toxin-producing E. coli, Salmonella Typhi/non-typhoidal).
Employee Health Policy and signed Conditional Employee/Food Employee Reporting Agreement on file for every team member.

Time & Temperature Controls

Cold TCS foods held at 41°F or below; hot TCS foods held at 135°F or above.
Cooking temperatures: poultry 165°F (15 sec), ground meats 155°F (17 sec), fish & seafood 145°F (15 sec), fried vegetables to a safe internal temperature with visual doneness verified.
Calibrated, NSF-listed digital thermometers used for every protein batch; temperatures logged on a daily HACCP-style log retained for 90 days.
Cooling: hot foods cooled from 135°F to 70°F within 2 hours and to 41°F within 4 additional hours; documented on cooling log.

Handwashing, Sanitation & Cross-Contamination

Dedicated handwash sink with hot/cold running water, soap, and single-use paper towels — never used for food prep or warewashing.
Three-compartment sink (wash–rinse–sanitize) with chemical sanitizer (chlorine 50–100 ppm or quat 200–400 ppm) tested with test strips at every changeover.
Gloves and utensils changed between raw and ready-to-eat foods; color-coded cutting boards in use.
No bare-hand contact with ready-to-eat foods (410 IAC 7-24-127).

Water, Wastewater & Power

Potable water sourced from an approved public supply, stored in NSF-listed food-grade tanks, flushed and sanitized before each event.
Wastewater captured in a gray-water holding tank with capacity ≥15% greater than fresh water supply; disposed of only at approved facilities.
Generator and propane systems inspected annually; CO and LP-gas detectors active inside the unit.

Allergen Awareness

Top-9 allergens (milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, sesame) disclosed on the menu and on request.
Shared fryer disclosure: fried items are cooked in shared oil and are not guaranteed allergen-free.
Dedicated utensils available on request for guests with allergen concerns when notified in advance.

Insurance & Liability

General Liability insurance: $1,000,000 per occurrence / $2,000,000 aggregate. Certificates of Insurance (COI) furnished to event organizers and venues upon request, with additional insureds named as required.
Commercial auto coverage on the tow vehicle and trailer.
Workers' compensation coverage where employees are on payroll.

Fire Safety

Class K fire extinguisher serviced annually for the fryer station; ABC extinguisher for general use.
Type I commercial hood with fire suppression system inspected semi-annually per NFPA 96.
All cooking appliances NSF/ANSI-listed and installed to manufacturer clearances.

Service, Refunds & Customer Care

Cash, major credit cards, and contactless payments accepted; receipts on request.
Refund policy: full refund or remake for any item prepared incorrectly; refunds for taste preference are at manager discretion.
Lost-and-found items held for 14 days; please call (219) 765-5152.

Catering & Event Cancellation

A 25% deposit secures the date; balance due 7 days before the event.
Cancellations 14+ days before the event receive a full deposit refund; 7–13 days receive 50%; under 7 days are non-refundable but transferable to a future date within 12 months.
Weather: outdoor events may be rescheduled at no cost when the venue is officially closed due to weather.

Privacy

We collect only the contact information needed to respond to catering and event inquiries.
We do not sell or share customer information with third parties.
Photos taken by staff at public events may be used for promotional purposes; opt out by emailing the contact on our Contact page.

Last updated: June 2026. Event organizers may request a current Certificate of Insurance, food handler certifications, and most-recent health inspection report by calling (219) 765-5152.