Fayzes, 135 4th St S, La Crosse, WI - Restaurant inspection findings and violations

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Business Info

Restaurant: Fayzes
Address: 135 4th St S, La Crosse, WI
Total inspections: 3
Last inspection: May 16, 2008
Score
(the higher the better)
72
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Inspection findings

Inspection Date

Inspection Score
(the higher the better)
  • Employees must not handle ready to eat food with bare hands.
  • 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.
  • 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.
Mar 7, 2006 75
  • Food contact equipment and refrigeration must comply with NSF standards for commercial use. Reuse of single service articles and recycled plastic bags is prohibited for food contact.
  • Ice bins must not be used to store bottles or cans. Ice must be protected from contamination and food must be protected from contamination.
Mar 29, 2007 98
  • Employees must wash hands before working with food & beverage. Hands must be washed for at least 20 seconds. Hands must be washed as often as necessary to prevent contamination of food. Cloth rags and aprons cannot be used for drying hands. Hand sanitizer does not replace handwashing.
  • Floors, walls, equipment, ventilation, hoods, ceilings, lights, restrooms and dumpster areas must be kept in sanitary condition and good repair.
  • Food advisory for raw or undercooked meat, fish, sushi, eggs, must be provided in writing to customers.
  • Food must be date marked to show it is used or discarded within 7 days.
  • Food must be protected from contamination by filth, insects, raw food and dirty hands.
  • Lighting and ventilation adequate.
  • 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.
  • Wiping rags must be stored in sanitizer solution when not in use. Employees must change gloves as often as necessary to prevent contamination of food.
May 16, 2008 72

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Restaurants in neighborhood

Name

Address

Distance
Top Shots 137 4th Street South, La Crosse 0.00 miles
Fayze's 135 4th St S, La Crosse 0.00 miles
Top Shots 135 1/2 4th st s, La Crosse 0.00 miles
Consumers Bakery 133 4th ST S, La Crosse 0.01 miles
Consumers Bakery 133 s 4th street, La Crosse 0.01 miles
Consumers Bakery 133 4th st s, La Crosse 0.01 miles
Consumer's Bakery Operation 133 4th St S, La Crosse 0.01 miles
Cabin Coffee Company 401 Jay st, La Crosse 0.01 miles
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