Dishwashing facilities. Designed and maintained appropriately.
Employees must not handle ready to eat food with bare hands.
Food from an approved source.
Food must be protected from contamination by filth, insects, raw food and dirty hands.
Improper food cooking or holding
Mops, mop sinks and cleaning equipment must be used and stored so they will not contaminate food and equipment.
Jan 15, 2007
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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.
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.
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."
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