Food must be held at 41 degrees Fahrenheit or lower. Food temperatures must be monitored regularly.
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.
Toilet facilities: properly constructed, supplied, and clean.
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