Food contact surfaces, ice machines, ice bins, and soda guns must be cleaned and sanitized on a routine schedule. Sanitizer must be used at the concentration stated on the label. Sanitizer concentration must be tested daily with test kit or test paper. Sanitizer must be used after washing utensil with soap and rinsing with clear water. Sanitizer products must be approved by the state health department.
Hand wash sinks must be supplied with soap and paper towels. Hand sinks must not be used for other purposes.
Toxic chemicals must be isolated from food, food contact surfaces and food equipment. All bottles must be labeled. Insecticides must be labeled "approved for use inside food establishments"
Plumbing installed; proper backflow devices.
Sewage and waste water properly disposed. Proper Air Gaps.
Toilet facilities: properly constructed, supplied, and clean.
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