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Doors and windows must remain closed or screened to prevent entry by vermin.
Pest control must be provided to effectively eliminate insects, rodents, birds, etc.
Animals are prohibited in food establishments except to assist disabled individuals.
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Floors, walls, equipment, ventilation, hoods, ceilings, lights, restrooms and dumpster areas must be kept in sanitary condition and good repair.
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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.
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Food must be date marked to show it is used or discarded within 7 days.
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Food must be held at 41 F or 135 F. Food temperatures must be monitored daily.
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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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No cross connections, back siphonage and back flow prevention.
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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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Feb 18, 2010
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