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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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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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Handwash sinks must be supplied with soap and paper towels. Hand sinks must not be used for other purposes.
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Plumbing installed, maintained and protection
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Proper thawing.
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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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Thermometers must be provided to check cooking and holding temperature. Thermometers in all refrigerators.
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Apr 27, 2009
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