-
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.
-
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.
-
Food must be protected from contamination by filth, insects, raw food and dirty hands.
-
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."
|
Jun 17, 2008
|
74 |
Restaurant representatives - add corrected or new information about Quillins, 325 West Ave N, La Crosse, WI »