Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Food from an approved source.
-
Improper food cooking or holding
|
Mar 20, 2006
|
90 |
-
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.
|
Apr 27, 2007
|
94 |
-
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 19, 2008
|
89 |
-
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.
-
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
-
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.
|
Apr 23, 2009
|
82 |
-
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.
-
Thermometers must be provided to check cooking and holding temperature. Thermometers in all refrigerators.
|
Jul 23, 2010
|
98 |
-
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.
-
Improper food cooking or holding
-
Thermometers must be provided to check cooking and holding temperature. Thermometers in all refrigerators.
-
Wiping rags must be stored in sanitizer solution when not in use.
Employees must change gloves as often as necessary to prevent contamination of food.
|
Aug 26, 2011
|
83 |
Restaurant representatives - add corrected or new information about Rocky Rococo, 3800 State Rd 16, La Crosse, WI »