Equipment Three compartment sink, low-temperature dishwasher w/ bleach sanitizer (50 ppm on plate), three-door food preparatory cooler w/ 40 degree F air temperature, three-door freezer w/ 10 degree F air temperature, handwash sink available in kitchen with soap and paper towels, three-compartment bar sink (NSU) w/ Quat used for sanitizing glassware, five-door bar cooler w/ 43 degree F air temperature, basement walk-in cooler w/ 39 degree F air temperature, basement walk-in freezer w/ 10 degree F air temperature Food Temperatures (cold hold): Tomato sauce: 41 f Sliced mushrooms, peppers, olives: 40 f Pepperoni: 40 f Raw hamburger: 40 f Test strips available for types of sanitizer utilized Gloves available for assembling ready to eat food, etc. The food manager certification has expired for Rodger Maerder. Per proprieter of the establishment, Joel F. Maerder has recieved training to become a food manager. A food manager certification must be obtained from the State Department of Health.
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