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.
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.
Improper food cooking or holding
Lighting and ventilation adequate.
Feb 24, 2006
83
Handwash sinks must be supplied with soap and paper towels. Hand sinks must not be used for other purposes.
Jan 19, 2007
95
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.
Handwash sinks must be supplied with soap and paper towels. Hand sinks must not be used for other purposes.
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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