Each licensed regular restaurant and retail food processing facility conducting meal service activities in the state of Wisconsin must have at least one manager or operator who is certified in food protection practices. (1) A new food establishment (regular restaurant or a retail food processor) or a food establishment under going a change of operator after February 1, 2001 shall have a certified food manager within 90 days of the initial day of operation or provide documentation that they are scheduled within three (3) months to take and pass an approved examination as specified. (WI State Statutes Chapter 254.71, and section 12-201.11, HFS 196, Restaurants, Wisconsin Administrative Code). Certification requires that the restaurant permit holder or manager pass one of four state approved exams which tests basic knowledge of food protection practices. The certified person may not satisfy the requirement for more than one facility. Prepackaged-off premise, temporary and "special organizations serving meals" restaurant operations and food establishments only processing non-potentially hazardous food or not processing are exempt from this requirement. Certification involves a) taking and passing an approved exam and b) applying for state certification. After the exam is taken and passed, the individual must apply for state certification by submitting all of the following: Proof of passing one of the exams with an official written statement/document from the testing organization; a check or money order for $10.00 made out to the Department of Health and Family Services; and a completed application. The "Food Manager's Certificate" expires five years after the date of issue, and may be renewed if the certified manager successfully completes a recertification training course. You may obtain information about courses and exams from the following organizations: Wisconsin Restaurant Association, 608-270-9950; Tavern League of Wisconsin, 608-270-8591; Waukesha County Technical College (WCTC), 262-691-5254; Milwaukee Area Technical College, 414-297-7462; Gasser and Associates, 608-267-7189; Food Concepts, Inc., 608-831-5006; and Associated Management Services (NAI), 608-742-5054.
Check # 7144 in the amt. of $750 paid for license and pre-license inspection fee. Establishment planning on opening to the public today to serve appetizers / samples at 3:00. Open to serve full menu on Friday, the 26th. Hours will be from 5:00 pm until 10:00 pm (bar opens at 3:00). Low-temperature dish machine - 50ppm chlorine sanitizer + seperate handwash sink + two-compartment food prep sink. Temperatures taken at time of inspection: Grill-line single compartment cooler - 37f Grill-line two-compartment cooler - 34f Homestyle freezer - 0f Walk-in cooler - 37f Four-compartment freezer - (-)9f Salad prep cooler - 37f * Seals of most coolers / freezers / bar coolers in need of cleaning. * Portable steam table in need of cleaning. * Can opener blade in need of cleaning. * Be sure to set up a sink for handwashing behing the bar (provide soap and paper towels). * Most cutting boards in need of resurfacing / replacement. * Provide test strips for monitoring sanitizer concentration.
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