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A certified restaurant manager must supervise this facility. A Wisconsin Department of Health and Family Services certificate must be posted in public view.
A person in charge must be present at all times to monitor employee handwashing, employee illnesses, food cooking and holding temperatures, cooling time limits, sanitizing and cross-contamination hazards.
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Employees must not smoke or eat in the kitchen or behind the bar.
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Floors, walls, equipment, ventilation, hoods, ceilings, lights, restrooms and dumpster areas must be kept in sanitary condition and good repair.
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Food must be held at 41 F or 135 F. Food temperatures must be monitored daily.
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Ice bins must not be used to store bottles or cans. Ice must be protected from contamination and food must be protected from contamination.
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Thermometers must be provided to check cooking and holding temperature. Thermometers in all refrigerators.
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May 4, 2006
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