Dishwashing facilities. Designed and maintained appropriately.
Employees must not handle ready to eat food with bare hands.
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.
Food from an approved source.
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.
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.
Ice bins must not be used to store bottles or cans. Ice must be protected from contamination and food must be protected from contamination.
Lighting and ventilation adequate.
No cross connections, back siphonage and back flow prevention.
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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