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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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Dishwashing facilities. Designed and maintained appropriately.
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Food honestly presented, labeled, distressed products, segregated.
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Food must be held at 41 F or 135 F. Food temperatures must be monitored daily.
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Handwash sinks must be supplied with soap and paper towels. Hand sinks must not be used for other purposes.
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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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Restrooms must be equipped with self-closing doors, signage and approved toilets — number, convenient and in good repair.
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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.
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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."
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Jan 28, 2009
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