- VARIANCE OBTAINED FOR SPECIAL PROCESSES (repeated violation)
Observation: Yogurt is made in the establishment using a process that requires cooked milk and starter to ferment out of temperature control 4 hours or greater, and the end product is held greater than 7 days.
Correction: Continue working with the health department for submitting a variance application to the State for making yogurt. Discontinue current process until a variance can be obtained from the State.
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS (repeated violation)
Observation: Equipment such as the microwave and ice maker do not meet ANSI standards for food service equipment.
Correction: Put in place equipment that is ANSI certified.
- MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER (repeated violation)
Observation: The kitchen is cluttered and contains unnecessary equipment.
Correction: Remove the items from the kitchen that are unnecessary to its operation.
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09/24/2014 | Follow Up | |
- Critical: SAFE UNADULTERATED AND HONESTLY PRESENTED (corrected on site)
Observation: A container of yogurt had mold growing inside.
Correction: Discard unsafe or adulterated food items.
- Critical: COMPLIANCE WITH FOOD LAW - PRIVATE HOME (corrected on site)
Observation: Jars of food such as jelly, syrup, and garlic in oil are prepared in a private home.
Correction: Discard food from unapproved sources.
- VARIANCE OBTAINED FOR SPECIAL PROCESSES
Observation: Yogurt is made in the establishment using a process that requires cooked milk and starter to ferment out of temperature control 4 hours or greater, and the end product is held greater than 7 days.
Correction: Work with the health department to determine the need to submit a variance application for submission to the State for review. If required and approved, a copy of the approved variance shall be kept at the establishment and be subject to review by the inspector upon request. Discontinue current process until a variance can be obtained from the State.
- CONSUMER ADVISORY (corrected on site)
Observation: No consumer advisory is provided on the menus.
Correction: Provide a consumer advisory for animal-derived foods that may be served raw or undercooked. Also, provide an asterik next to the animal-derived foods on the menu to draw attention to the footnote advisory.
- USING A HANDWASHING SINK - ACCESSIBLE
Observation: The kitchen handwashing sink is full of dirty dishes and is unavailable for proper handwashing.
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing.
- HANDWASHING CLEANSER AVAILABILITY
Observation: Soap is not available at the men's bathroom handwashing sink.
Correction: Provide hand soap at the handwashing sink to facilitate proper handwashing.
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION
Observation: Employees' personal food, some uncovered, is stored amongst the establishment's food in all coolers.
Correction: Designate a separate sarea to store employees' personal food.
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS (repeated violation)
Observation: Equipment such as the microwave and ice maker do not meet ANSI standards for food service equipment.
Correction: Put in place equipment that is ANSI certified.
- MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER (repeated violation)
Observation: The kitchen is cluttered and contains unnecessary equipment.
Correction: Remove the items from the kitchen that are unnecessary to its operation.
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09/17/2014 | Routine | |
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS (repeated violation)
Observation: Equipment such as the microwave and ice maker do not meet ANSI standards for food service equipment.
Correction: Put in place equipment that is ANSI certified.
- MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER (repeated violation)
Observation: Many unnecessary items (vaccuum cleaner, shopvac, extra microwave) are being stored in the kitchen.
Correction: Remove the items from the kitchen that are unnecessary to its operation.
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10/08/2013 | Follow Up | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: Raw eggs are stored over ready-to-eat food in the prep cooler.
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.
- Critical: PHF/TCS, COLD HOLDING
Observation: Cooked peppers in the kitchen display cooler are cold held at 43°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- Critical: RTE/PHF-TCS PROPER DATE MARKING (repeated violation)
Observation: Food including yogurt, lamb, and cooked peppers stored in the coolers were not date marked.
Correction: Adjust method or procedures so that all ready-to-eat potentially hazardous foods (time/temperature control for safety food), if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7-days.
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION
Observation: Cooked lamb is being stored in a plastic grocery bag in the cooler.
Correction: Use food grade storage bags or other approved containers for storing food.
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS (repeated violation)
Observation: Equipment such as the microwave and ice maker do not meet ANSI standards for food service equipment.
Correction: Put in place equipment that is ANSI certified.
- MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER (repeated violation)
Observation: Many unnecessary items (vaccuum cleaner, shopvac, extra microwave) are being stored in the kitchen.
Correction: Remove the items from the kitchen that are unnecessary to its operation.
- DRYING MOPS
Observation: Mops are being stored inside the mop bucket.
Correction: Store mops to allow them to air dry without soiling walls, equipment and supplies.
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09/27/2013 | Routine | |
Restaurant representatives - add corrected or new information about Balkan Restaurant, 605 Sixth St, Racine, WI 53403 »