Dishwashing facilities. Designed and maintained appropriately.
Employees must not handle ready to eat food with bare hands.
Food must be date marked to show it is used or discarded within 7 days.
Lighting and ventilation adequate.
Restrooms must be equipped with self-closing doors, signage and approved toilets — number, convenient and in good repair.
Oct 24, 2006
87
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.
No cross connections, back siphonage and back flow prevention.
Dec 19, 2007
93
Food must be protected from contamination by filth, insects, raw food and dirty hands.
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.
Lighting and ventilation adequate.
No cross connections, back siphonage and back flow prevention.
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.
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