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.
Improper food cooking or holding
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.
May 18, 2006
79
Thermometers must be provided to check cooking and holding temperature. Thermometers in all refrigerators.
Feb 5, 2007
99
Handwash sinks must be supplied with soap and paper towels. Hand sinks must not be used for other purposes.
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.
May 30, 2007
90
Food contact equipment and refrigeration must comply with NSF standards for commercial use. Reuse of single service articles and recycled plastic bags is prohibited for food contact.
Food from an approved source.
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.
Improper food cooking or holding
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.
Thermometers must be provided to check cooking and holding temperature. Thermometers in all refrigerators.
Jun 19, 2008
77
Food contact equipment and refrigeration must comply with NSF standards for commercial use. Reuse of single service articles and recycled plastic bags is prohibited for food contact.
Food from an approved source.
Handwash sinks must be supplied with soap and paper towels. Hand sinks must not be used for other purposes.
Improper food cooking or holding
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.
Thermometers must be provided to check cooking and holding temperature. Thermometers in all refrigerators.
Restaurant representatives - add corrected or new information about Gloria Jeans CafÉ, 3800 State Rd 16, La Crosse, WI »