Employees must not handle ready to eat food with bare hands.
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 must be protected from contamination by filth, insects, raw food and dirty hands.
Improper food cooking or holding
Thermometers must be provided to check cooking and holding temperature. Thermometers in all refrigerators.
Oct 3, 2011
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Employees must not handle ready to eat food with bare hands.
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 must be protected from contamination by filth, insects, raw food and dirty hands.
Improper food cooking or holding
Thermometers must be provided to check cooking and holding temperature. Thermometers in all refrigerators.
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