Employees must not smoke or eat in the kitchen or behind the bar.
Food from an approved source.
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.
Improper food cooking or holding
No cross connections, back siphonage and back flow prevention.
Restrooms must be equipped with self-closing doors, signage and approved toilets — number, convenient and in good repair.
Mar 29, 2006
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Dishwashing facilities. Designed and maintained appropriately.
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.
Improper food cooking or holding
No cross connections, back siphonage and back flow prevention.
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.
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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