- 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: BLEACH WIPING CLOTH WATER TOO STRONG --- WAS REDUCED TO 1 TBSP. PER GAL. -- OK'D.
Location: Cook line
- Thermometer not calibrated
Thermometer(s) are not calibrated.
Correction: Thermometer(s) shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy.THE FOOD PROBE THERMOMETER WASW RE--CALBRATED -- OK'D.
|
06/05/2014 | Routine |
- No test kit (corrected)
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.
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services. THE EXHAUST HOOD IS ADEQUATE BUT THE TWO FRYERS MUST BE MOVED TO THE RIGHT SO THEY ARE COMPLETELY UNDER--INSIDE LEFT EDGE OF THE HOOD.
Location: Cook line
|
01/30/2014 | Pre-Licensing Recheck |
- No test kit (corrected)
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.
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services. THE EXHAUST HOOD IS ADEQUATE BUT THE TWO FRYERS MUST BE MOVED TO THE RIGHT SO THEY ARE COMPLETELY UNDER--INSIDE LEFT EDGE OF THE HOOD.
Location: Cook line
|
12/16/2013 | Pre-Licensing Recheck |
- 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.
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services. THE EXHAUST HOOD IS ADEQUATE BUT THE TWO FRYERS MUST BE MOVED TO THE RIGHT SO THEY ARE COMPLETELY UNDER--INSIDE LEFT EDGE OF THE HOOD.
Location: Cook line
|
11/25/2013 | Pre-Licensing |
- Food equipment classification standards. (corrected)
Food equipment does not meet certification or classification standards.
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.
Comments: Some items (crock pots, panini grill) are not nsf approvedreplace with commercial equipment
Location: Kitchen
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal three bay sink and hand sink to wallsilicone
Location: Three bay area
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal three bay sink and hand sink to wallsilicone
Location: Three bay area
Equipment: Hand sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Three bay area
Equipment: Hand sink
- No test kit (corrected)
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.
Comments: Provide test strip for chlorineaim for 50-100
Location: Three bay area
|
10/24/2013 | Pre-Licensing Recheck |
- Food equipment classification standards.
Food equipment does not meet certification or classification standards.
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.
Comments: Some items (crock pots, panini grill) are not nsf approvedreplace with commercial equipment
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal three bay sink and hand sink to wallsilicone
Location: Three bay area
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal three bay sink and hand sink to wallsilicone
Location: Three bay area
Equipment: Hand sink
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Three bay area
Equipment: Hand sink
- 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.
Comments: Provide test strip for chlorineaim for 50-100
Location: Three bay area
|
10/15/2013 | Pre-Licensing |
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Emp restroom
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: INSTALL A PAPER TOWEL RACK NEAR OR ABOVE THE FRONT KITCHEN HAND SINK.
Location: Kitchen
|
01/30/2013 | Routine |
Restaurant representatives - add corrected or new information about LAURITAS, 5110 PIKE PLAZA RD, Indianapolis, IN »