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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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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 date marked to show it is used or discarded within 7 days.
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Food must be protected from contamination by filth, insects, raw food and dirty hands.
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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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Time as control. Food must be cooked and served within four hours. A written plan must be approved.
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May 14, 2008
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