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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 contact equipment and refrigeration must comply with NSF standards for commercial use. Reuse of single service articles and recycled plastic bags is prohibited for food contact.
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Food must be protected from contamination by filth, insects, raw food and dirty hands.
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Ice must be dispensed with an ice scoop. Use of a cup or glass to scoop ice is prohibited. Food should be dispensed with proper utensil.
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Improper food cooking or holding
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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.
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Thermometers must be provided to check cooking and holding temperature. Thermometers in all refrigerators.
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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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Aug 13, 2008
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76 |
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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 not handle ready to eat food with bare hands.
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Employees must not smoke or eat in the kitchen or behind the bar.
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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 contact equipment and refrigeration must comply with NSF standards for commercial use. Reuse of single service articles and recycled plastic bags is prohibited for food contact.
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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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Handwash sinks must be supplied with soap and paper towels. Hand sinks must not be used for other purposes.
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Restrooms must be equipped with self-closing doors, signage and approved toilets — number, convenient and in good repair.
[multiple violations]
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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.
-
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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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.
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Dec 17, 2009
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49 |
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