Dishwashing facilities. Designed and maintained appropriately.
Employees must not smoke or eat in the kitchen or behind the bar.
Food must be date marked to show it is used or discarded within 7 days.
Food must be held at 41 F or 135 F. Food temperatures must be monitored daily.
Ice must be dispensed with an ice scoop. Use of a cup or glass to scoop ice is prohibited. Food should be dispensed with proper utensil.
No cross connections, back siphonage and back flow prevention.
Restrooms must be equipped with self-closing doors, signage and approved toilets — number, convenient and in good repair.
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.
Jan 21, 2010
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Employees must not smoke or eat in the kitchen or behind the bar.
Ice bins must not be used to store bottles or cans. Ice must be protected from contamination and food must be protected from contamination.
Ice must be dispensed with an ice scoop. Use of a cup or glass to scoop ice is prohibited. Food should be dispensed with proper utensil.
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