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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.
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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.
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Equipment to control product temperature.
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Floors, walls, equipment, ventilation, hoods, ceilings, lights, restrooms and dumpster areas must be kept in sanitary condition and good repair.
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Food from an approved source.
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Food honestly presented, labeled, distressed products, segregated.
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Food must be date marked to show it is used or discarded within 7 days.
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Food must be held at 41 F or 135 F. Food temperatures must be monitored daily.
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Food must be protected from contamination by filth, insects, raw food and dirty hands.
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Food must be rapidly chilled from 140F to 70 F within 2 hours. Temperature must be monitored regularly.
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Handwash sinks must be supplied with soap and paper towels. Hand sinks must not be used for other purposes.
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Ice bins must not be used to store bottles or cans. Ice must be protected from contamination and food must be protected from contamination.
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Sep 13, 2010
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