reglab/statecodes huggingface dataset:
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-2 - DESIGN AND CONSTRUCTION › Subpart 4-204 - Functionality › Section 4-204.110 - Molluscan Shellfish Tanks

Current through June 24, 2024
(A) Except as
						  specified under ¶ (B) of this section, MOLLUSCAN SHELLFISH life support
						  system display tanks may not be used to display shellfish that are offered for
						  human consumption and shall be conspicuously marked so that it is obvious to
						  the CONSUMER that the shellfish are for display
						  only.P
(B) MOLLUSCAN SHELLFISH life-support system
						  display tanks that are used to store and display shellfish that are offered for
						  human consumption shall be operated and maintained in accordance with a
						  VARIANCE granted by the DEPARTMENT as specified in § 1-105.11 and under
						  § 1-105.12 and a HACCP PLAN that: 
						  Pf
(1) Is submitted by the LICENSE HOLDER and
						  APPROVED as specified by the DEPARTMENT under 1-106.11 and 1-106.12; 
						  Pf and
(2) Ensures that:
(a) Water used with FISH other than MOLLUSCAN
						  SHELLFISH does not flow into the molluscan tank, 
						  Pf
(b) The safety and quality of the shellfish
						  as they were received are not compromised by the use of the tank, 
						  Pf and
(c) The identity of the source of the
						  SHELLSTOCK is retained as specified under § 3-203.12. 
						  Pf
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-2 - DESIGN AND CONSTRUCTION › Subpart 4-204 - Functionality › Section 4-204.111 - Vending Machines, Automatic Shutoff

Current through June 24, 2024
(A) A machine
						  vending TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall have an automatic
						  control that prevents the machine from vending FOOD:
(1) If there is a power failure, mechanical
						  failure, or other condition that results in an internal machine temperature
						  that cannot maintain FOOD temperatures as specified under Chapter 3; 
						  P and
(2) If a condition specified under
						  Subparagraph (A)(1) of this section occurs, until the machine is serviced and
						  restocked with FOOD that has been maintained at temperatures specified under
						  Chapter 3. 
						  P
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-2 - DESIGN AND CONSTRUCTION › Subpart 4-204 - Functionality › Section 4-204.112 - Temperature Measuring Devices

Current through June 24, 2024
(A) In a
						  mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE
						  MEASURING DEVICE shall be located to measure the air temperature or a simulated
						  product temperature in the warmest part of a mechanically refrigerated unit and
						  in the coolest part of a hot FOOD storage unit.
(B) Except as specified in ¶ (C) of this
						  section, cold or hot holding EQUIPMENT used for TIME/TEMPERATURE CONTROL FOR
						  SAFETY FOOD shall be designed to include and shall be equipped with at least
						  one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is
						  located to allow easy viewing of the device's temperature display.
(C)
Paragraph (B) of this section
						  does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURING
						  DEVICE is not a practical means for measuring the ambient air surrounding the
						  FOOD because of the design, type, and use of the EQUIPMENT such as calrod
						  units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD
						  transport containers, and salad bars.
(D) TEMPERATURE MEASURING DEVICES shall be
						  designed to be easily readable.
(E)
						  FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on
						  WAREWASHING machines shall have a numerical scale, printed record, or digital
						  readout in increments no greater than 1 °C or 2°F in the intended range
						  of use. 
						  Pf
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-2 - DESIGN AND CONSTRUCTION › Subpart 4-204 - Functionality › Section 4-204.113 - Warewashing Machine, Data Plate Operating Specifications

Current through June 24, 2024
A WAREWASHING machine shall be provided with an
							 easily accessible and readable data plate affixed to the machine by the
							 manufacturer that indicates the machine's design and operating specifications
							 including the:
(A) Temperatures
						  required for washing, rinsing, and SANITIZING;
(B) Pressure required for the fresh water
						  SANITIZING rinse
unless the machine is designed to use only a pumped
						  SANITIZING rinse; and
(C)
						  Conveyor speed for conveyor machines or cycle time for stationary rack
						  machines.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-2 - DESIGN AND CONSTRUCTION › Subpart 4-204 - Functionality › Section 4-204.114 - Warewashing Machines, Internal Baffles

Current through June 24, 2024
WAREWASHING machine wash and rinse tanks shall be
							 equipped with baffles, curtains, or other means to minimize internal cross
							 contamination of the solutions in wash and rinse tanks.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-2 - DESIGN AND CONSTRUCTION › Subpart 4-204 - Functionality › Section 4-204.115 - Warewashing Machines, Temperature Measuring Devices

Current through June 24, 2024
A WAREWASHING machine shall be equipped with a
							 TEMPERATURE MEASURING DEVICE that indicates the temperature of the
							 water:
(A) In each wash and rinse
						  tank; 
						  Pf and
(B) As the water enters the hot water
						  SANITIZING final rinse manifold or in the chemical SANITIZING solution tank. 
						  Pf
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-2 - DESIGN AND CONSTRUCTION › Subpart 4-204 - Functionality › Section 4-204.116 - Manual Warewashing Equipment, Heaters and Baskets

Current through June 24, 2024
Cutting or piercing parts of can openers on VENDING
							 MACHINES shall be protected from manual contact, dust, insects, rodents, and
							 other contamination.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-2 - DESIGN AND CONSTRUCTION › Subpart 4-204 - Functionality › Section 4-204.117 - Warewashing Machines, Automatic Dispensing of Detergents and Sanitizers

Current through June 24, 2024
A WAREWASHING machine that is installed after
							 adoption of this Code by the department, shall be equipped to:
(A) Automatically dispense detergents and
						  SANITIZERS; 
						  Pf and
(B) Incorporate a visual means to verify that
						  detergents and SANITIZERS are delivered or a visual or audible alarm to signal
						  if the detergents and SANITIZERS are not delivered to the respective washing
						  and SANITIZING cycles. 
						  Pf
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-2 - DESIGN AND CONSTRUCTION › Subpart 4-204 - Functionality › Section 4-204.118 - Warewashing Machines, Flow Pressure Device

Current through June 24, 2024
(A) WAREWASHING
						  machines that provide a fresh hot water SANITIZING rinse shall be equipped with
						  a pressure gauge or similar device such as a transducer that measures and
						  displays the water pressure in the supply line immediately before entering the
						  WAREWASHING machine; and
(B) If the
						  flow pressure measuring device is upstream of the fresh hot water SANITIZING
						  rinse control valve, the device shall be mounted in a 6.4 millimeter or
						  one-fourth inch Iron Pipe Size (IPS) valve.
(C)
Paragraphs (A) and (B) of this
						  section do not apply to a machine that uses only a pumped or recirculated
						  SANITIZING rinse.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-2 - DESIGN AND CONSTRUCTION › Subpart 4-204 - Functionality › Section 4-204.119 - Warewashing Sinks and Drainboards, Self-Draining

Current through June 24, 2024
Sinks and drainboards of WAREWASHING sinks and
							 machines shall be self-draining.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-2 - DESIGN AND CONSTRUCTION › Subpart 4-204 - Functionality › Section 4-204.120 - Equipment Compartments, Drainage

Current through June 24, 2024
EQUIPMENT compartments that are subject to
							 accumulation of moisture due to conditions such as condensation, FOOD or
							 BEVERAGE drip, or water from melting ice shall be sloped to an outlet that
							 allows complete draining.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-2 - DESIGN AND CONSTRUCTION › Subpart 4-204 - Functionality › Section 4-204.121 - Vending Machines, Liquid Waste Products

Current through June 24, 2024
(A)
						  VENDING MACHINES designed to store BEVERAGES that are PACKAGED in containers
						  made from paper products shall be equipped with diversion devices and retention
						  pans or drains for container leakage.
(B) VENDING MACHINES that dispense liquid
						  FOOD in bulk shall be:
(1) Provided with an
						  internally mounted waste receptacle for the collection of drip, spillage,
						  overflow, or other internal wastes; and
(2) Equipped with an automatic shutoff device
						  that will place the machine out of operation before the waste receptacle
						  overflows.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-2 - DESIGN AND CONSTRUCTION › Subpart 4-204 - Functionality › Section 4-204.122 - Case Lot Handling Equipment, Moveability

Current through June 24, 2024
Apparatuses, such as dollies, pallets, racks, and
							 skids used to store and transport large quantities of PACKAGED FOODS received
							 from a supplier in a cased or over-wrapped lot, shall be designed to be moved
							 by hand or by conveniently available apparatuses such as hand trucks and
							 forklifts.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-2 - DESIGN AND CONSTRUCTION › Subpart 4-204 - Functionality › Section 4-204.123 - Vending Machine Doors and Openings

Current through June 24, 2024
(A) VENDING MACHINE
						  doors and access opening covers to FOOD and container storage spaces shall be
						  tight-fitting so that the space along the entire interface between the doors or
						  covers and the cabinet of the machine, if the doors or covers are in a closed
						  position, is no greater than 1.5 millimeters or one-sixteenth inch by:
(1) Being covered with louvers, screens, or
						  materials that provide an equivalent opening of not greater than 1.5
						  millimeters or one-sixteenth inch. Screening of 12 or more mesh to 2.5
						  centimeters (12 mesh to 1 inch) meets this requirement;
(2) Being effectively gasketed;
(3) Having interface surfaces that are at
						  least 13 millimeters or one-half inch wide; or
(4) Jambs or surfaces used to form an
						  L-shaped entry path to the interface.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-2 - DESIGN AND CONSTRUCTION › Subpart 4-205 - Acceptability › Section 4-205.11 - Food Equipment, Certification and Classification

Current through June 24, 2024
(A) Except as specified under ¶ (B) of
						  this section, FOOD EQUIPMENT that is certified or classified for sanitation by
						  an American National Standards Institute (ANSI)-accredited certification
						  program is deemed to comply with Parts 4-1 and 4-2 of this Chapter.
(B) For FOOD EQUIPMENT that is not certified
						  or classified for sanitation by an American National Standards Institute
						  (ANSI)-accredited certification program, the specifications for the equipment
						  shall be submitted by the LICENSE HOLDER to the DEPARTMENT for
						  evaluation.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-3 - NUMBERS AND CAPACITIES › Subpart 4-301 - Equipment › Section 4-301.11 - Cooling, Heating, and Holding Capacities

Current through June 24, 2024
EQUIPMENT for cooling and heating FOOD, and holding
							 cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD
							 temperatures as specified under Chapter 3. 
							 Pf
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-3 - NUMBERS AND CAPACITIES › Subpart 4-301 - Equipment › Section 4-301.12 - Manual Warewashing, Sink Compartment Requirements

Current through June 24, 2024
(A) Except as specified in ¶ (C) of this
						  section, a sink with at least 3 compartments shall be provided for manually
						  washing, rinsing, and SANITIZING EQUIPMENT and UTENSILS. 
						  Pf
(B) Sink compartments shall be large enough
						  to accommodate immersion of the largest EQUIPMENT and UTENSILS. If EQUIPMENT or
						  UTENSILS are too large for the WAREWASHING sink, a WAREWASHING machine or
						  alternative EQUIPMENT as specified in ¶ (C) of this section shall be used.
						  
						  Pf
(C)
Alternative manual WAREWASHING
						  EQUIPMENT may be used when there are special cleaning needs or constraints and
						  its use is APPROVED by the DEPARTMENT. Alternative manual WAREWASHING EQUIPMENT
						  may include:
(1)
High-pressure detergent sprayers;
(2)
Low- or line-pressure spray
						  detergent foamers;
(3)
Other task-specific cleaning EQUIPMENT;
(4)
Brushes or other
						  implements;
(5)
2-compartment sinks as specified under ¶¶ (D) and (E) of this
						  section; or
(6)
Receptacles that substitute for the compartments of a multicompartment
						  sink.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-3 - NUMBERS AND CAPACITIES › Subpart 4-301 - Equipment › Section 4-301.13 - Drainboards

Current through June 24, 2024
Drainboards, UTENSIL racks, or tables large enough to
							 accommodate all soiled and cleaned items that may accumulate during hours of
							 operation shall be provided for necessary UTENSIL holding before cleaning and
							 after SANITIZING.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-3 - NUMBERS AND CAPACITIES › Subpart 4-301 - Equipment › Section 4-301.14 - Ventilation Hood Systems, Adequacy

Current through June 24, 2024
Ventilation hood systems and devices shall be
							 sufficient in number and capacity to prevent grease or condensation from
							 collecting on walls and ceilings.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-3 - NUMBERS AND CAPACITIES › Subpart 4-301 - Equipment › Section 4-301.15 - Clothes Washers and Dryers

Current through June 24, 2024
(A) Except as
						  specified in ¶ (B) of this section, if work clothes or LINENS are
						  laundered on the PREMISES, a mechanical clothes washer and dryer shall be
						  provided and used.
(B)
If
						  on-PREMISES laundering is limited to wiping cloths intended to be used moist,
						  or wiping cloths are air-dried as specified under § 4-901.12, a mechanical
						  clothes washer and dryer need not be provided.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-3 - NUMBERS AND CAPACITIES › Subpart 4-301 - Equipment › Section 4-301.16 - Food Preparation Sinks

Current through June 24, 2024
Unless an alternative method is APPROVED by the
							 REGULATORY AUTHORITY, in NEW FOOD ESTABLISHMENTS and at the time of change in
							 the OPERATOR of an EXISTING FOOD ESTABLISHMENT, if food items are placed into a
							 sink compartment below the flood level rim for the purposes of cleaning or
							 thawing, the OPERATOR shall provide a FOOD preparation sink that meets the
							 requirements as specified in §§ 4-205.11, 5-202.13, and
							 5-402.11.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-3 - NUMBERS AND CAPACITIES › Subpart 4-302 - Utensils, Temperature Measuring Devices, and Testing Devices › Section 4-302.11 - Utensils, Consumer Self-Service

Current through June 24, 2024
A FOOD dispensing UTENSIL shall be available for each
							 container displayed at a CONSUMER self-service unit such as a buffet or salad
							 bar. 
							 Pf
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-3 - NUMBERS AND CAPACITIES › Subpart 4-302 - Utensils, Temperature Measuring Devices, and Testing Devices › Section 4-302.12 - Food Temperature Measuring Devices

Current through June 24, 2024
(A) FOOD
						  TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use
						  in ensuring attainment and maintenance of FOOD temperatures as specified under
						  Chapter 3. 
						  Pf
(B) A TEMPERATURE MEASURING DEVICE with a
						  suitable small-diameter probe that is designed to measure the temperature of
						  thin masses shall be provided and readily accessible to accurately measure the
						  temperature in thin FOODS such as MEAT patties and FISH filets. 
						  Pf
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-3 - NUMBERS AND CAPACITIES › Subpart 4-302 - Utensils, Temperature Measuring Devices, and Testing Devices › Section 4-302.13 - Temperature Measuring Devices, Manual Warewashing

Current through June 24, 2024
In manual WAREWASHING operations, a TEMPERATURE
							 MEASURING DEVICE shall be provided and readily accessible for frequently
							 measuring the washing and SANITIZING temperatures.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-3 - NUMBERS AND CAPACITIES › Subpart 4-302 - Utensils, Temperature Measuring Devices, and Testing Devices › Section 4-302.14 - Sanitizing Solutions, Testing Devices

Current through June 24, 2024
A test kit or other device that accurately measures
							 the concentration in mg/L of SANITIZING solutions shall be provided. 
							 Pf
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-3 - NUMBERS AND CAPACITIES › Subpart 4-303 - Cleaning Agents and Sanitizers › Section 4-303.11 - Cleaning Agents and Sanitizers, Availability

Current through June 24, 2024
(A) Cleaning
						  agents that are used to clean EQUIPMENT and UTENSILS as specified under Part
						  4-6, shall be provided and available for use during all hours of
						  operation.
(B) Except for those
						  that are generated on-site at the time of use, chemical SANITIZERS that are
						  used to SANITIZE EQUIPMENT and UTENSILS as specified as under Part 4-7, shall
						  be provided and available for use during all hours of operation.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-4 - LOCATION AND INSTALLATION › Subpart 4-401 - Location › Section 4-401.11 - Equipment, Clothes Washers and Dryers, and Storage Cabinets, Contamination Prevention

Current through June 24, 2024
(A) Except as
						  specified in ¶ (B) of this section, EQUIPMENT, a cabinet used for the
						  storage of FOOD, or a cabinet that is used to store cleaned and SANITIZED
						  EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE
						  ARTICLES may not be located:
(1) In locker
						  rooms;
(2) In toilet
						  rooms;
(3) In garbage
						  rooms;
(4) In mechanical
						  rooms;
(5) Under sewer lines that
						  are not shielded to intercept potential drips;
(6) Under leaking water lines including
						  leaking automatic fire sprinkler heads or underlines on which water has
						  condensed;
(7) Under open
						  stairwells; or
(8) Under other
						  sources of contamination.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-4 - LOCATION AND INSTALLATION › Subpart 4-402 - Installation › Section 4-402.11 - Fixed Equipment, Spacing or Sealing

Current through June 24, 2024
(A) EQUIPMENT
						  that is fixed because it is not EASILY MOVABLE shall be installed so that it
						  is:
(1) Spaced to allow access for cleaning
						  along the sides, behind, and above the EQUIPMENT;
(2) Spaced from adjoining EQUIPMENT, walls,
						  and ceilings a distance of not more than 1 millimeter or one thirty-second
						  inch; or
(3) SEALED to adjoining
						  EQUIPMENT or walls, if the EQUIPMENT is exposed to spillage or
						  seepage.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-4 - LOCATION AND INSTALLATION › Subpart 4-402 - Installation › Section 4-402.12 - Fixed Equipment, Elevation or Sealing

Current through June 24, 2024
(A)
						  Except as specified in ¶¶ (B) and (C) of this section, floor-mounted
						  EQUIPMENT that is not EASILY MOVABLE shall be SEALED to the floor or elevated
						  on legs that provide at least a 15 centimeter (6 inch) clearance between the
						  floor and the EQUIPMENT.
(B)
If no part of the floor under the floor-mounted EQUIPMENT is more than
						  15 centimeters (6 inches) from the point of cleaning access, the clearance
						  space may be only 10 centimeters (4 inches).
(C)
This section does not apply to
						  display shelving units, display refrigeration units, and display freezer units
						  located in the CONSUMER shopping areas of a retail FOOD store, if the floor
						  under the units is maintained clean.
(D) Except as specified in ¶ (E) of this
						  section, COUNTER-MOUNTED EQUIPMENT that is not EASILY MOVABLE shall be elevated
						  on legs that provide at least a 10 centimeter (4 inch) clearance between the
						  table and the EQUIPMENT.
(E)
The clearance space between the table and COUNTER-MOUNTED EQUIPMENT may
						  be:
(1)
7.5 centimeters (3
						  inches) if the horizontal distance of the table top under the EQUIPMENT is no
						  more than 50 centimeters (20 inches) from the point of access for cleaning;
						  or
(2)
5
						  centimeters (2 inches) if the horizontal distance of the table top under the
						  EQUIPMENT is no more than 7.5 centimeters (3 inches) from the point of access
						  for cleaning.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-5 - MAINTENANCE AND OPERATION › Subpart 4-501 - Equipment › Section 4-501.11 - Good Repair and Proper Adjustment

Current through June 24, 2024
(A) EQUIPMENT
						  shall be maintained in a state of repair and condition that meets the
						  requirements specified under Parts 4-1 and 4-2.
(B) EQUIPMENT components such as doors,
						  seals, hinges, fasteners, and kick plates shall be kept intact, tight, and
						  adjusted in accordance with manufacturer's specifications.
(C) Cutting or piercing parts of can openers
						  shall be kept sharp to minimize the creation of metal fragments that can
						  contaminate FOOD when the container is opened.
(D) EQUIPMENT shall be used and operated in
						  accordance with the manufacturers' instructions and as listed and tested unless
						  APPROVED by the REGULATORY AUTHORITY.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-5 - MAINTENANCE AND OPERATION › Subpart 4-501 - Equipment › Section 4-501.12 - Cutting Surfaces

Current through June 24, 2024
Surfaces such as cutting blocks and boards that are
							 subject to scratching and scoring shall be resurfaced if they can no longer be
							 effectively cleaned and SANITIZED, or discarded if they are not capable of
							 being resurfaced.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-5 - MAINTENANCE AND OPERATION › Subpart 4-501 - Equipment › Section 4-501.13 - Microwave Ovens

Current through June 24, 2024
Microwave ovens shall meet the safety standards
							 specified in
							 21 CFR 1030.10
							 Microwave ovens.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-5 - MAINTENANCE AND OPERATION › Subpart 4-501 - Equipment › Section 4-501.14 - Warewashing Equipment, Cleaning Frequency

Current through June 24, 2024
A WAREWASHING machine; the compartments of sinks,
							 basins, or other receptacles used for washing and rinsing EQUIPMENT, UTENSILS,
							 or laundering wiping cloths; and drainboards or other EQUIPMENT used to
							 substitute for drainboards as specified under § 4-301.13 shall be
							 cleaned:
(A) Before use;
(B) Throughout the day at a frequency
						  necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure
						  that the EQUIPMENT performs its intended function; and (C) If used, at least
						  every 24 hours.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-5 - MAINTENANCE AND OPERATION › Subpart 4-501 - Equipment › Section 4-501.15 - Warewashing Machines, Manufacturers' Operating Instructions

Current through June 24, 2024
(A) A WAREWASHING machine and its auxiliary
						  components shall be operated in accordance with the machine's data plate and
						  other manufacturer's instructions.
(B) A WAREWASHING machine's conveyor speed or
						  automatic cycle times shall be maintained accurately timed in accordance with
						  manufacturer's specifications.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-5 - MAINTENANCE AND OPERATION › Subpart 4-501 - Equipment › Section 4-501.16 - Warewashing Sinks, Use Limitation

Current through June 24, 2024
(A) A WAREWASHING
						  sink may not be used for handwashing as specified in § 2-301.15.
(B) If a WAREWASHING sink is used to wash
						  wiping cloths, the sink shall be cleaned as specified under § 4-501.14
						  before and after each time it is used to wash wiping cloths.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-5 - MAINTENANCE AND OPERATION › Subpart 4-501 - Equipment › Section 4-501.17 - Warewashing Equipment, Cleaning Agents

Current through June 24, 2024
When used for WAREWASHING, the wash compartment of a
							 sink, mechanical warewasher, or wash receptacle of alternative manual
							 WAREWASHING EQUIPMENT as specified in ¶ 4-301.12 (C), shall contain a wash
							 solution of soap, detergent, acid cleaner, alkaline cleaner, degreaser,
							 abrasive cleaner, or other cleaning agent according to the cleaning agent
							 manufacturer's label instructions. 
							 Pf
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-5 - MAINTENANCE AND OPERATION › Subpart 4-501 - Equipment › Section 4-501.18 - Warewashing Equipment, Clean Solutions

Current through June 24, 2024
The wash, rinse, and SANITIZE solutions shall be
							 maintained clean.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-5 - MAINTENANCE AND OPERATION › Subpart 4-501 - Equipment › Section 4-501.19 - Manual Warewashing Equipment, Wash Solution Temperature

Current through June 24, 2024
The temperature of the wash solution in manual
							 WAREWASHING EQUIPMENT shall be maintained at not less than 43°C (110°F)
							 or the temperature specified on the cleaning agent manufacturer's label
							 instructions. 
							 Pf
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-5 - MAINTENANCE AND OPERATION › Subpart 4-501 - Equipment › Section 4-501.110 - Mechanical Warewashing Equipment, Wash Solution Temperature

Current through June 24, 2024
(A) The temperature of the wash solution in
						  spray type warewashers that use hot water to SANITIZE may not be less than:
(1) For a stationary rack, single temperature
						  machine, 74°C (165°F); 
						  Pf
(2) For a stationary rack, dual temperature
						  machine, 66°C (150°F); 
						  Pf
(3) For a single tank, conveyor, dual
						  temperature machine, 71°C (160°F); 
						  Pf or
(4) For a multi-tank, conveyor,
						  multi-temperature machine, 66°C (150°F). 
						  Pf
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-5 - MAINTENANCE AND OPERATION › Subpart 4-501 - Equipment › Section 4-501.111 - Manual Warewashing Equipment, Hot Water Sanitization

Current through June 24, 2024
If immersion in hot water is used for SANITIZING in a
							 manual operation, the temperature of the water shall be maintained at 77°C
							 (171 ° F) or above. 
							 P
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-5 - MAINTENANCE AND OPERATION › Subpart 4-501 - Equipment › Section 4-501.112 - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures

Current through June 24, 2024
(A) Except as specified in ¶ (B) of this
						  section, in a mechanical operation, the temperature of the fresh hot water
						  SANITIZING rinse as it enters the manifold may not be more than 90°C
						  (194°F), or less than: 
						  Pf
(1) For a stationary rack, single temperature
						  machine, 74°C (165°F); 
						  Pf or
(2) For all other machines, 82°C
						  (180°F). 
						  Pf
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-5 - MAINTENANCE AND OPERATION › Subpart 4-501 - Equipment › Section 4-501.113 - Mechanical Warewashing Equipment, Sanitization Pressure

Current through June 24, 2024
The flow pressure of the fresh hot water SANITIZING
							 rinse in a WAREWASHING machine, as measured in the water line immediately
							 downstream or upstream from the fresh hot water SANITIZING rinse control valve,
							 shall be within the range specified on the machine manufacturer's data plate
							 and may not be less than 35 kilopascals (5 pounds per square inch) or more than
							 200 kilopascals (30 pounds per square inch).
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-5 - MAINTENANCE AND OPERATION › Subpart 4-501 - Equipment › Section 4-501.114 - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, and Hardness

Current through June 24, 2024
A chemical SANITIZER used in a SANITIZING solution
							 for a manual or mechanical operation at contact times specified under ¶
							 4-703.11 (C) shall meet the criteria specified in § 7-204.11 SANITIZERS,
							 Criteria, shall be used in accordance with the EPA-registered label use
							 instructions, 
							 P and shall be used as
							 follows:
(A) A chlorine solution shall
						  have a minimum temperature based on the concentration and pH of the solution as
						  listed in the following chart; 
						  P
Concentration Range
Minimum Temperature
mg/L
pH 10 or less
°C (°F)
pH 8 or less
°C (°F)
25-49
49 (120)
49 (120)
50-99
38 (100)
24 (75)
100
13 (55)
13 (55)
(B) An iodine solution shall have a:
(1) Minimum temperature of 20°C
						  (68°F), 
						  P
(2) pH of 5.0 or less or a pH no higher than
						  the level for which the manufacturer specifies the solution is effective, 
						  P and
(3) Concentration between 12.5 mg/L and 25
						  mg/L; 
						  P
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-5 - MAINTENANCE AND OPERATION › Subpart 4-501 - Equipment › Section 4-501.115 - Manual Warewashing Equipment, Chemical Sanitization Using Detergent-Sanitizers

Current through June 24, 2024
If a detergent-SANITIZER is used to SANITIZE in a
							 cleaning and SANITIZING procedure where there is no distinct water rinse
							 between the washing and SANITIZING steps, the agent applied in the SANITIZING
							 step shall be the same detergent-SANITIZER that is used in the washing
							 step.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-5 - MAINTENANCE AND OPERATION › Subpart 4-501 - Equipment › Section 4-501.116 - Warewashing Equipment, Determining Chemical Sanitizer Concentration

Current through June 24, 2024
Concentration of the SANITIZING solution shall be
							 accurately determined by using a test kit or other device. 
							 Pf
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-5 - MAINTENANCE AND OPERATION › Subpart 4-502 - Utensils and Temperature and Pressure Measuring Devices › Section 4-502.11 - Good Repair and Calibration

Current through June 24, 2024
(A) UTENSILS shall
						  be maintained in a state of repair or condition that complies with the
						  requirements specified under Parts 4-1 and 4-2 or shall be discarded.
(B) FOOD TEMPERATURE MEASURING DEVICES shall
						  be calibrated in accordance with manufacturer's specifications as necessary to
						  ensure their accuracy. 
						  Pf
(C) Ambient air temperature, water pressure,
						  and water TEMPERATURE MEASURING DEVICES shall be maintained in good repair and
						  be accurate within the intended range of use.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-5 - MAINTENANCE AND OPERATION › Subpart 4-502 - Utensils and Temperature and Pressure Measuring Devices › Section 4-502.12 - Single-Service and Single-Use Articles, Required Use

Current through June 24, 2024
A FOOD ESTABLISHMENT without facilities specified
							 under Parts 4-6 and 4-7 for cleaning and SANITIZING KITCHENWARE and TABLEWARE
							 shall provide only single-use KITCHENWARE, SINGLE-SERVICE ARTICLES, and
							 SINGLE-USE ARTICLES for use by FOOD EMPLOYEES and SINGLE-SERVICE ARTICLES for
							 use by CONSUMERS. 
							 P
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-5 - MAINTENANCE AND OPERATION › Subpart 4-502 - Utensils and Temperature and Pressure Measuring Devices › Section 4-502.13 - Single-Service and Single-Use Articles, Use Limitation

Current through June 24, 2024
(A) SINGLE-SERVICE and SINGLE-USE ARTICLES
						  may not be reused.
(B) The bulk
						  milk container dispensing tube shall be cut on the diagonal leaving no more
						  than one inch protruding from the chilled dispensing head.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-5 - MAINTENANCE AND OPERATION › Subpart 4-502 - Utensils and Temperature and Pressure Measuring Devices › Section 4-502.14 - Shells, Use Limitation

Current through June 24, 2024
Mollusk and crustacea shells may not be used more
							 than once as serving containers.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-6 - CLEANING OF EQUIPMENT AND UTENSILS › Subpart 4-601 - Objective › Section 4-601.11 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils

Current through June 24, 2024
(A) EQUIPMENT FOOD-CONTACT SURFACES and
						  UTENSILS shall be clean to sight and touch. 
						  Pf
(B) The FOOD-CONTACT SURFACES of cooking
						  EQUIPMENT and pans shall be kept free of encrusted grease deposits and other
						  soil accumulations.
(C)
						  NONFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
						  dust, dirt, FOOD residue, and other debris.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-6 - CLEANING OF EQUIPMENT AND UTENSILS › Subpart 4-602 - Frequency › Section 4-602.11 - Equipment Food-Contact Surfaces and Utensils

Current through June 24, 2024
(A)
						  EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned:
(1) Except as specified in ¶ (B) of this
						  section, before each use with a different type of raw animal FOOD such as beef,
						  FISH, lamb, pork, or POULTRY; 
						  P
(2) Each time there is a change from working
						  with raw FOODS to working with READY-TO-EAT FOODS; 
						  P
(3) Between uses with raw fruits and
						  vegetables and with TIME/TEMPERATURE CONTROL FOR SAFETY FOOD; 
						  P
(4) Before using or storing a FOOD
						  TEMPERATURE MEASURING DEVICE; 
						  P and
(5) At any time during the operation when
						  contamination may have occurred. 
						  P
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-6 - CLEANING OF EQUIPMENT AND UTENSILS › Subpart 4-602 - Frequency › Section 4-602.12 - Cooking and Baking Equipment

Current through June 24, 2024
(A) The
						  FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least
						  every 24 hours.
This section does not apply to hot oil cooking and
						  filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11
						  (D)(6).
(B) The cavities
						  and door seals of microwave ovens shall be cleaned at least every 24 hours by
						  using the manufacturer's recommended cleaning procedure.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-6 - CLEANING OF EQUIPMENT AND UTENSILS › Subpart 4-602 - Frequency › Section 4-602.13 - Nonfood-Contact Surfaces

Current through June 24, 2024
NonFOOD-CONTACT SURFACES of EQUIPMENT shall be
							 cleaned at a frequency necessary to preclude accumulation of soil
							 residues.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-6 - CLEANING OF EQUIPMENT AND UTENSILS › Subpart 4-603 - Methods › Section 4-603.11 - Dry Cleaning

Current through June 24, 2024
(A) If used, dry
						  cleaning methods such as brushing, scraping, and vacuuming shall contact only
						  SURFACES that are soiled with dry FOOD residues that are not TIME/ TEMPERATURE
						  CONTROL FOR SAFETY FOOD.
(B)
						  Cleaning EQUIPMENT used in dry cleaning FOOD-CONTACT SURFACES may not be used
						  for any other purpose.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-6 - CLEANING OF EQUIPMENT AND UTENSILS › Subpart 4-603 - Methods › Section 4-603.12 - Precleaning

Current through June 24, 2024
(A) FOOD debris on EQUIPMENT and UTENSILS
						  shall be scraped over a waste disposal unit or garbage receptacle or shall be
						  removed in a WAREWASHING machine with a prewash cycle.
(B) If necessary for effective cleaning,
						  UTENSILS and EQUIPMENT shall be pre-flushed, presoaked, or scrubbed with
						  abrasives.