Food advisory for raw or undercooked meat, fish, sushi, eggs, must be provided in writing to customers.
Food must be protected from contamination by filth, insects, raw food and dirty hands.
Improper food cooking or holding
Proper thawing.
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.
Thermometers must be provided to check cooking and holding temperature. Thermometers in all refrigerators.
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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