Handwash sinks must be supplied with soap and paper towels. Hand sinks must not be used for other purposes.
Lighting and ventilation adequate.
Mops, mop sinks and cleaning equipment must be used and stored so they will not contaminate food and equipment.
Restrooms must be equipped with self-closing doors, signage and approved toilets — number, convenient and in good repair.
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."
Oct 24, 2008
87
Ice must be dispensed with an ice scoop. Use of a cup or glass to scoop ice is prohibited. Food should be dispensed with proper utensil.
Improper food cooking or holding
Jan 12, 2009
94
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.
Dishwashing facilities. Designed and maintained appropriately.
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