Billy's Lantern, W4516 Eddie Ave, La Crosse, WI - Restaurant inspection findings and violations



Business Info

Restaurant: Billy's Lantern
Address: W4516 Eddie Ave, La Crosse, WI
Total inspections: 4
Last inspection: Dec 2, 2011
Score
(the higher the better)

79

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Inspection findings

Inspection Date

Inspection Score
(the higher the better)

  • Food advisory for raw or undercooked meat, fish, sushi, eggs, must be provided in writing to customers.
  • Food must be protected from contamination by filth, insects, raw food and dirty hands.
  • Handwash sinks must be supplied with soap and paper towels. Hand sinks must not be used for other purposes.
  • Ice bins must not be used to store bottles or cans. Ice must be protected from contamination and food must be protected from contamination.
  • Improper food cooking or holding
  • Plumbing installed, maintained and protection
  • Sanitizer products must be approved by the state health department. Sanitizer must be used at the concentration stated on the label. Sanitizer must be used after washing utensils with soap and rinsing with clear water. Sanitizer concentration must be tested daily with test kit or test paper. Sanitizing with hot water must be checked daily with a maximum recording thermometer or thermo tape. Food contact surfaces, ice machines and ice bins must be cleaned and sanitized on a routine schedule.
Dec 8, 2008 73
  • Floors, walls, equipment, ventilation, hoods, ceilings, lights, restrooms and dumpster areas must be kept in sanitary condition and good repair.
  • Food must be protected from contamination by filth, insects, raw food and dirty hands.
  • Handwash sinks must be supplied with soap and paper towels. Hand sinks must not be used for other purposes.
  • Ice bins must not be used to store bottles or cans. Ice must be protected from contamination and food must be protected from contamination.
  • Lighting and ventilation adequate.
  • Thermometers must be provided to check cooking and holding temperature. Thermometers in all refrigerators.
Jan 13, 2010 86
  • 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.
  • Floors, walls, equipment, ventilation, hoods, ceilings, lights, restrooms and dumpster areas must be kept in sanitary condition and good repair.
  • Food must be protected from contamination by filth, insects, raw food and dirty hands.
  • Handwash sinks must be supplied with soap and paper towels. Hand sinks must not be used for other purposes.
  • Ice bins must not be used to store bottles or cans. Ice must be protected from contamination and food must be protected from contamination.
  • Improper food cooking or holding
  • Thermometers must be provided to check cooking and holding temperature. Thermometers in all refrigerators.
Dec 8, 2010 77
  • Food from an approved source.
  • Food must be protected from contamination by filth, insects, raw food and dirty hands.
  • Ice bins must not be used to store bottles or cans. Ice must be protected from contamination and food must be protected from contamination.
  • Improper food cooking or holding
  • Sanitizer products must be approved by the state health department. Sanitizer must be used at the concentration stated on the label. Sanitizer must be used after washing utensils with soap and rinsing with clear water. Sanitizer concentration must be tested daily with test kit or test paper. Sanitizing with hot water must be checked daily with a maximum recording thermometer or thermo tape. Food contact surfaces, ice machines and ice bins must be cleaned and sanitized on a routine schedule.
Dec 2, 2011 79

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