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.
Employees must not work when ill with vomiting, diarrhea, fever or other signs indicating a communicable disease. Police in place.
Employees must wash hands before working with food & beverage. Hands must be washed for at least 20 seconds. Hands must be washed as often as necessary to prevent contamination of food. Cloth rags and aprons cannot be used for drying hands. Hand sanitizer does not replace handwashing.
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 bins must not be used to store bottles or cans. Ice must be protected from contamination and food must be protected from contamination.
Improper food cooking or holding
Feb 6, 2009
69
Food from an approved source.
Improper food cooking or holding
Jan 6, 2011
90
Handwash sinks must be supplied with soap and paper towels. Hand sinks must not be used for other purposes.
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