Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Floors, walls, equipment, ventilation, hoods, ceilings, lights, restrooms and dumpster areas must be kept in sanitary condition and good repair.
-
Wiping rags must be stored in sanitizer solution when not in use.
Employees must change gloves as often as necessary to prevent contamination of food.
|
Jul 13, 2006
|
98 |
-
Employees must not handle ready to eat food with bare hands.
-
Employees must wash hands before working with food & beverage. Hands must be washed for at least 20 seconds. Hands must be washed as often as necessary to prevent contamination of food. Cloth rags and aprons cannot be used for drying hands. Hand sanitizer does not replace handwashing.
-
Food honestly presented, labeled, distressed products, segregated.
-
Proper thawing.
-
Wiping rags must be stored in sanitizer solution when not in use.
Employees must change gloves as often as necessary to prevent contamination of food.
|
Sep 14, 2007
|
87 |
-
Floors, walls, equipment, ventilation, hoods, ceilings, lights, restrooms and dumpster areas must be kept in sanitary condition and good repair.
-
Handwash sinks must be supplied with soap and paper towels. Hand sinks must not be used for other purposes.
-
Ice bins must not be used to store bottles or cans. Ice must be protected from contamination and food must be protected from contamination.
-
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.
-
Wiping rags must be stored in sanitizer solution when not in use.
Employees must change gloves as often as necessary to prevent contamination of food.
|
Sep 16, 2008
|
87 |
-
Floors, walls, equipment, ventilation, hoods, ceilings, lights, restrooms and dumpster areas must be kept in sanitary condition and good repair.
-
Food from an approved source.
-
Improper food cooking or holding
-
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.
|
Oct 20, 2009
|
83 |
-
Floors, walls, equipment, ventilation, hoods, ceilings, lights, restrooms and dumpster areas must be kept in sanitary condition and good repair.
-
Food honestly presented, labeled, distressed products, segregated.
-
Ice bins must not be used to store bottles or cans. Ice must be protected from contamination and food must be protected from contamination.
-
Thermometers must be provided to check cooking and holding temperature. Thermometers in all refrigerators.
|
Sep 2, 2010
|
96 |
-
Equipment to control product temperature.
-
Floors, walls, equipment, ventilation, hoods, ceilings, lights, restrooms and dumpster areas must be kept in sanitary condition and good repair.
-
Food honestly presented, labeled, distressed products, segregated.
-
Food must be date marked to show it is used or discarded within 7 days.
-
Food must be held at 41 F or 135 F. Food temperatures must be monitored daily.
-
Ice bins must not be used to store bottles or cans. Ice must be protected from contamination and food must be protected from contamination.
-
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.
-
Wiping rags must be stored in sanitizer solution when not in use.
Employees must change gloves as often as necessary to prevent contamination of food.
|
Aug 31, 2011
|
79 |
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