Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
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.
|
Jan 11, 2006
|
99 |
-
Doors and windows must remain closed or screened to prevent entry by vermin.
Pest control must be provided to effectively eliminate insects, rodents, birds, etc.
Animals are prohibited in food establishments except to assist disabled individuals.
-
Floors, walls, equipment, ventilation, hoods, ceilings, lights, restrooms and dumpster areas must be kept in sanitary condition and good repair.
-
Food advisory for raw or undercooked meat, fish, sushi, eggs, must be provided in writing to customers.
-
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 date marked to show it is used or discarded within 7 days.
-
Food must be held at 41 F or 135 F. Food temperatures must be monitored daily.
-
Ice bins must not be used to store bottles or cans. Ice must be protected from contamination and food must be protected from contamination.
-
Lighting and ventilation adequate.
-
Mops, mop sinks and cleaning equipment must be used and stored so they will not contaminate food and equipment.
|
Aug 8, 2006
|
79 |
-
Floors, walls, equipment, ventilation, hoods, ceilings, lights, restrooms and dumpster areas must be kept in sanitary condition and good repair.
-
Thermometers must be provided to check cooking and holding temperature. Thermometers in all refrigerators.
|
Sep 13, 2007
|
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.
-
Floors, walls, equipment, ventilation, hoods, ceilings, lights, restrooms and dumpster areas must be kept in sanitary condition and good repair.
-
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.
-
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 11, 2009
|
78 |
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