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 from an approved source.
Food must be protected from contamination by filth, insects, raw food and dirty hands.
Ice bins must not be used to store bottles or cans. Ice must be protected from contamination and food must be protected from contamination.
Improper food cooking or holding
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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