Dishwashing facilities. Designed and maintained appropriately.
Food must be date marked to show it is used or discarded within 7 days.
Food must be held at 41 F or 135 F. Food temperatures must be monitored daily.
Food must be protected from contamination by filth, insects, raw food and dirty hands.
Food must be rapidly chilled from 140F to 70 F within 2 hours. Temperature must be monitored regularly.
Handwash sinks must be supplied with soap and paper towels. Hand sinks must not be used for other purposes.
Ice must be dispensed with an ice scoop. Use of a cup or glass to scoop ice is prohibited. Food should be dispensed with proper utensil.
Lighting and ventilation adequate.
Sanitizer products must be approved by the state health department.
Sanitizer must be used at the concentration stated on the label.
Sanitizer must be used after washing utensils with soap and rinsing with clear water.
Sanitizer concentration must be tested daily with test kit or test paper.
Sanitizing with hot water must be checked daily with a maximum recording thermometer or thermo tape.
Food contact surfaces, ice machines and ice bins must be cleaned and sanitized on a routine schedule.
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