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 must be held at 41 F or 135 F. Food temperatures must be monitored daily.
Restrooms must be equipped with self-closing doors, signage and approved toilets — number, convenient and in good repair.
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