No cross connections, back siphonage and back flow prevention.
Jan 23, 2008
99
Dishwashing facilities. Designed and maintained appropriately.
Highly susceptible populations served.
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.
Feb 20, 2009
83
No violation noted during this evaluation.
Feb 2, 2010
100
Employees must not smoke or eat in the kitchen or behind the bar.
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