Equipment used: Hand wash sink, High-temperature dish machine - 167f final rinse plate temp + 4 compartment sink (prewash used as a hand wash sink once soap and towels are provided), Oasis 146 sanitizer is at 200 ppm (test strips available) and mop sink. Bar: 3 compartment sink using bar glass sanitizer and a hand wash sink. Server station has a hand wash sink Gloves are available Temperatures recorded: Grill-line Continental cooler - 33f Grill-line meat cooler - 37f Steam table - 156f Pizza prep cooler - 14f Whirlpool homestyle freezer - 5f McCall cooler - 39f Walk-in cooler - 39f * Be sure to maintain shellstock tags for mussles and clams for 90 days. * Menu items requiring consumer advisory should be clearly identified through the use of an asterisk. * Soap and paper towels for handwashing need to be provided at pre-wash sink of four-compartment sink, bar handwash sink, and server station upstairs. * Restrooms are still being worked on. * It is okay to order food and "practice food cook". * Establishment cannot open to the public until final approvals obtained from our department, building, and fire inspectors. * At time of follow-up inspection provide expiration date for food manager certification.
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