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A certified restaurant manager must supervise this facility. A Wisconsin Department of Health and Family Services certificate must be posted in public view.
A person in charge must be present at all times to monitor employee handwashing, employee illnesses, food cooking and holding temperatures, cooling time limits, sanitizing and cross-contamination hazards.
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Floors, walls, equipment, ventilation, hoods, ceilings, lights, restrooms and dumpster areas must be kept in sanitary condition and good repair.
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Food must be protected from contamination by filth, insects, raw food and dirty hands.
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Handwash sinks must be supplied with soap and paper towels. Hand sinks must not be used for other purposes.
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Ice bins must not be used to store bottles or cans. Ice must be protected from contamination and food must be protected from contamination.
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Improper food cooking or holding
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Thermometers must be provided to check cooking and holding temperature. Thermometers in all refrigerators.
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Oct 25, 2011
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