Contact: Collette DuValle, 317-373-2391

Health Department Plays Key Role at Lucas Oil Stadium

The Marion County Health Department will make one last pre-opening inspection at Lucas Oil Stadium Thursday, prior to the beginning of the first weekend of activities at the new downtown facility. The health department has played a significant role in preparing Lucas Oil Stadium for its inaugural season.

The health department's involvement actually began in October of 2005 when creation of the food service areas was being finalized. By December of that same year the health department was reviewing plans, a step required of all new food service providers. Throughout the construction process employees from the health department's Food Safety program held meetings with the project architect, contractors, the food service license holder, food equipment installers and Indiana Convention Center officials.

The size and complexity of Lucas Oil Stadium has posed a few unique challenges for the Food Safety staff. This includes communicating to all interested parties the health code requirements, inspection results and answering questions related to the stadium's massive food service plan, including development of the 14,500 square foot main kitchen.

Food Safety staff have reviewed flooring, equipment installation, lighting, refrigeration, plumbing, concession layout and other related issues. Inspection of the stadium's 1,400 toilet facilities has also taken place.

Lucas Oil Stadium has 137 food facilities and 90 additional food and beverage carts. The health department will inspect the stadium a minimum of every 120 days. Special events that include outside food vendors will be inspected, too. Having inspected the food service operations and vendors at the RCA Dome, local health officials see no problem in providing appropriate inspections at the new stadium.

Along with inspections, the health department will continue to educate food service workers through on-site inspections, bi-lingual training sessions and printed information to ensure the Food Code is understood and followed. Since not-for-profit groups operate concession stands as fundraisers, at least two individuals from each participating organization are required to attend health department-sponsored training.

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