Handwash sinks must be supplied with soap and paper towels. Hand sinks must not be used for other purposes.
Improper food cooking or holding
Apr 18, 2007
90
Dishwashing facilities. Designed and maintained appropriately.
Food from an approved source.
Improper food cooking or holding
Single service spoons, forks, knives must be stored with handles in an upright position — and not reused.
Toxic chemicals must be isolated from food, food contact surfaces and food equipment. All bottles must be labeled. Insecticides must be labeled "approved for use inside food establishments."
Sep 13, 2007
83
Employees must not smoke or eat in the kitchen or behind the bar.
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.
Apr 22, 2009
85
Employees must not smoke or eat in the kitchen or behind the bar.
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 bins must not be used to store bottles or cans. Ice must be protected from contamination and food must be protected from contamination.
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
Apr 20, 2010
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 must be held at 41 F or 135 F. Food temperatures must be monitored daily.
Handwash sinks must be supplied with soap and paper towels. Hand sinks must not be used for other purposes.
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