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 protected from contamination by filth, insects, raw food and dirty hands.
Improper food cooking or holding
No cross connections, back siphonage and back flow prevention.
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