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A certified restaurant manager must supervise this facility. A Wisconsin Department of Health and Family Services certificate must be posted in public view.
A person in charge must be present at all times to monitor employee handwashing, employee illnesses, food cooking and holding temperatures, cooling time limits, sanitizing and cross-contamination hazards.
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Employees must not handle ready to eat food with bare hands.
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Employees must not work when ill with vomiting, diarrhea, fever or other signs indicating a communicable disease. Police in place.
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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 must be protected from contamination by filth, insects, raw food and dirty hands.
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No cross connections, back siphonage and back flow prevention.
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Oct 18, 2005
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