Food must be protected from contamination by filth, insects, raw food and dirty hands.
Handwash sinks must be supplied with soap and paper towels. Hand sinks must not be used for other purposes.
Improper food cooking or holding
No cross connections, back siphonage and back flow prevention.
May 23, 2006
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Dishwashing facilities. Designed and maintained appropriately.
Employees must handle clean utensils with clean hands.
Ice scoops must be stored in a clean, covered container or other sanitary method.
Improper food cooking or holding
Lighting and ventilation adequate.
Plumbing installed, maintained and protection
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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