reglab/statecodes huggingface dataset:
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › 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 such that
						  adequate cleaning and sanitizing can be done. 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. 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 Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › 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 Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › 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 Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › 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 Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › 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 Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › 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 Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › 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 Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › 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 Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › 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 Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › 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 under lines on which water has
						  condensed;
(7) under open
						  stairwells; or
(8) Under other
						  sources of contamination.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › 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 Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › 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 Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › 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 Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › 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 Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › 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 Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › 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 raw FOODS, 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 Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › 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 Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › 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 except as specified in §
						  2-301.15.
(B) If a WAREWASHING sink
						  is used to wash wiping cloths, wash produce, or thaw FOOD, the sink shall be
						  cleaned as specified under § 4-501.14 before and after each time it is
						  used to wash wiping cloths or wash produce or thaw FOOD. Sinks used to wash or
						  thaw FOOD shall be SANITIZED as specified under Part 4-7 before and after using
						  the sink to wash produce or thaw FOOD.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › 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 Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › 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 Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › 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 Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › 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 multitank, conveyor,
						  multitemperature machine, 66°C (150°F). 
						  Pf
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › 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 Temperatures

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 Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › 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 Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › 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 Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › 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, and shall be used as follows:P
(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 Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › 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 Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › 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 Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › 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 Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › 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 Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › 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 Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › 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 Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › 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 Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › 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 POTENTIALLY HAZARDOUS FOOD (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 Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › 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 Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › 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 Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › 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 POTENTIALLY
						  HAZARDOUS (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 Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › 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 scrapped 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 preflushed, pre-soaked, or scrubbed with
						  abrasives.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-6 - CLEANING OF EQUIPMENT AND UTENSILS › Subpart 4-603 - Methods › Section 4-603.13 - Loading of Soiled Items, Warewashing Machines

Current through June 24, 2024
Soiled items to be cleaned in a WAREWASHING machine
							 shall be loaded into racks, trays, or baskets or onto conveyors in a position
							 that:
(A) Exposes the items to the
						  unobstructed spray from all cycles; and
(B) Allows the items to drain.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-6 - CLEANING OF EQUIPMENT AND UTENSILS › Subpart 4-603 - Methods › Section 4-603.14 - Wet Cleaning

Current through June 24, 2024
(A) EQUIPMENT
						  FOOD-CONTACT SURFACES and UTENSILS shall be effectively washed to remove or
						  completely loosen soils by using the manual or mechanical means necessary such
						  as the application of detergents containing wetting agents and emulsifiers;
						  acid, alkaline, or abrasive cleaners; hot water; brushes; scouring pads;
						  high-pressure sprays; or ultrasonic devices.
(B) The washing procedures selected shall be
						  based on the type and purpose of the EQUIPMENT or UTENSIL, and on the type of
						  soil to be removed.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-6 - CLEANING OF EQUIPMENT AND UTENSILS › Subpart 4-603 - Methods › Section 4-603.15 - Washing, Procedures for Alternative Manual Warewashing Equipment

Current through June 24, 2024
If washing in sink compartments or a WAREWASHING
							 machine is impractical such as when the EQUIPMENT is fixed or the UTENSILS are
							 too large, washing shall be done by using alternative manual WAREWASHING
							 EQUIPMENT as specified in ¶ 4-301.12 (C) in accordance with the following
							 procedures:
(A) EQUIPMENT shall be
						  disassembled as necessary to allow access of the detergent solution to all
						  parts;
(B) EQUIPMENT components
						  and UTENSILS shall be scrapped or rough cleaned to remove FOOD particle
						  accumulation; and
(C) EQUIPMENT
						  and UTENSILS shall be washed as specified under ¶ 4-603.14 (A).
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-6 - CLEANING OF EQUIPMENT AND UTENSILS › Subpart 4-603 - Methods › Section 4-603.16 - Rinsing Procedures

Current through June 24, 2024
Washed UTENSILS and EQUIPMENT shall be rinsed so that
							 abrasives are removed and cleaning chemicals are removed or diluted through the
							 use of water or a detergent-SANITIZER solution by using one of the following
							 procedures:
(A) Use of a distinct,
						  separate water rinse after washing and before SANITIZING if using:
(1) A 3-compartment sink,
(2) Alternative manual WAREWASHING EQUIPMENT
						  equivalent to a 3-compartment sink as specified in ¶ 4-301.12 (C),
						  or
(3) A 3-step washing, rinsing,
						  and SANITIZING procedure in a WAREWASHING system for CIP EQUIPMENT;
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-6 - CLEANING OF EQUIPMENT AND UTENSILS › Subpart 4-603 - Methods › Section 4-603.17 - Returnables, Cleaning for Refilling

Current through June 24, 2024
(A) Except as
						  specified in ¶¶ (B) and (C) of this section, returned empty
						  containers intended for cleaning and refilling with FOOD shall be cleaned and
						  refilled in a regulated FOOD PROCESSING PLANT. 
						  P
(B)
A FOOD-specific container for
						  BEVERAGES may be refilled at a FOOD ESTABLISHMENT if:
(1)
Only a BEVERAGE that is not a
						  POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) is used
						  as specified under ¶ 3-304.17 (A);
(2)
The design of the container and
						  of the rinsing EQUIPMENT and the nature of the BEVERAGE, when considered
						  together, allow effective cleaning at home or in the FOOD
						  ESTABLISHMENT;
(3)
Facilities for rinsing before refilling returned containers with fresh,
						  hot water that is under pressure and not recirculated are provided as part of
						  the dispensing system;
(4)
The CONSUMER-owned container returned to the FOOD ESTABLISHMENT for
						  refilling is refilled for sale or service only to the same CONSUMER;
						  and
(5)
The
						  container is refilled by:
(a)
An
EMPLOYEE
of the
FOOD ESTABLISHMENT,
or
(b)
The owner of the container if
						  the
BEVERAGE
system includes a
						  contamination-free transfer process that cannot be bypassed by the container
						  owner.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-7 - SANITIZATION OF EQUIPMENT AND UTENSILS › Subpart 4-701 - Objective › Section 4-701.10 - Food-Contact Surfaces and Utensils

Current through June 24, 2024
EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall
							 be SANITIZED.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-7 - SANITIZATION OF EQUIPMENT AND UTENSILS › Subpart 4-702 - Frequency › Section 4-702.11 - Before Use After Cleaning

Current through June 24, 2024
UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT
							 shall be SANITIZED before use after cleaning. 
							 P
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-7 - SANITIZATION OF EQUIPMENT AND UTENSILS › Subpart 4-703 - Methods › Section 4-703.11 - Hot Water and Chemical

Current through June 24, 2024
After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES
							 and UTENSILS shall be SANITIZED in:
(A) Hot water manual operations by immersion
						  for at least 30 seconds and as specified under § 4-501.111; 
						  P
(B) Hot water mechanical operations by being
						  cycled through EQUIPMENT that is set up as specified under §§
						  4-501.15, 4-501.112, and 4-501.113 and achieving a UTENSIL surface temperature
						  of 71°C (160°F) as measured by an irreversible registering temperature
						  indicator; 
						  P or
(C) Chemical manual or mechanical operations,
						  including the application of SANITIZING chemicals by immersion, manual
						  swabbing, brushing, or pressure spraying methods, using a solution as specified
						  under § 4-501.114. Contact times shall be consistent with those on
						  EPA-registered label use instructions by providing:
(1) Except as specified under Subparagraph
						  (C) (2) of this section, a contact time of at least 10 seconds for a chlorine
						  solution specified under ¶ 4-501.114 (A), 
						  P
(2) A contact time of at least 7 seconds for
						  a chlorine solution of 50 mg/L that has a pH of 10 or less and a temperature of
						  at least 38°C (100°F) or a pH of 8 or less and a temperature of at
						  least 24°C (75°F), 
						  p
(3) A contact time of at least 30 seconds for
						  other chemical SANITIZING solutions, 
						  P or
(4) A contact time used in relationship with
						  a combination of temperature, concentration, and pH that, when evaluated for
						  efficacy, yields SANITIZATION as defined in Subparagraph 1-201.10 (B). 
						  P
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-8 - LAUNDERING › Subpart 4-801 - Objective › Section 4-801.11 - Clean Linens

Current through June 24, 2024
Clean LINENS shall be free from FOOD residues and
							 other soiling matter.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-8 - LAUNDERING › Subpart 4-802 - Frequency › Section 4-802.11 - Specifications

Current through June 24, 2024
(A) LINENS that do not come in direct contact
						  with FOOD shall be laundered between operations if they become wet, sticky, or
						  visibly soiled.
(B) Cloth gloves
						  used as specified in ¶ 3-304.15 (D) shall be laundered before being used
						  with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or
						  POULTRY.
(C) LINENS and napkins
						  that are used as specified under § 3-304.13 and cloth napkins shall be
						  laundered between each use.
(D)
						  wet wiping cloths shall be laundered daily.
(E) Dry wiping cloths shall be laundered as
						  necessary to prevent contamination of FOOD and clean serving UTENSILS.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-8 - LAUNDERING › Subpart 4-803 - Methods › Section 4-803.11 - Storage of Soiled Linens

Current through June 24, 2024
Soiled LINENS shall be kept in clean, nonabsorbent
							 receptacles or clean, washable laundry bags and stored and transported to
							 prevent contamination of FOOD, clean EQUIPMENT, clean UTENSILS, and
							 SINGLE-SERVICE and SINGLE-USE ARTICLES.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-8 - LAUNDERING › Subpart 4-803 - Methods › Section 4-803.12 - Mechanical Washing

Current through June 24, 2024
(A) Except as
						  specified in ¶ (B) of this section, LINENS shall be mechanically washed.
(B)
In FOOD ESTABLISHMENTS
						  in which only wiping cloths are laundered as specified in ¶ 4-301.15 (B),
						  the wiping cloths may be laundered in a mechanical washer, sink designated only
						  for laundering wiping cloths, or a WAREWASHING sink that is cleaned as
						  specified under § 4-501.14.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-8 - LAUNDERING › Subpart 4-803 - Methods › Section 4-803.13 - Use of Laundry Facilities

Current through June 24, 2024
(A) Except as
						  specified in ¶ (B) of this section, laundry facilities on the PREMISES of
						  a FOOD ESTABLISHMENT shall be used only for the washing and drying of items
						  used in the operation of the establishment.
(B)
Separate laundry facilities
						  located on the PREMISES for the purpose of general laundering such as for
						  institutions providing boarding and lodging may also be used for laundering
						  FOOD ESTABLISHMENT items.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-9 - PROTECTION OF CLEAN ITEMS › Subpart 4-901 - Drying › Section 4-901.11 - Equipment and Utensils, Air-Drying Required

Current through June 24, 2024
After cleaning and SANITIZING, EQUIPMENT and
							 UTENSILS:
(A) Shall be air-dried or
						  used after adequate draining as specified in the first paragraph of
						  40
						  CFR 180.940 - Tolerance exemptions for active
						  and inert ingredients for use in antimicrobial formulations (food-contact
						  surface sanitizing solutions), before contact with FOOD; and
(B) May not be cloth dried
except
						  that
UTENSILS
that have been air-dried may be
						  polished with cloths that are maintained clean and dry.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-9 - PROTECTION OF CLEAN ITEMS › Subpart 4-901 - Drying › Section 4-901.12 - Wiping Cloths, Air-Drying Locations

Current through June 24, 2024
Wiping cloths laundered in a FOOD ESTABLISHMENT that
							 does not have a mechanical clothes dryer as specified in ¶ 4-301.15 (B)
							 shall be air-dried in a location and in a manner that prevents contamination of
							 FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES
							 and the wiping cloths.
This section does not apply if wiping cloths are
							 stored after laundering in a
SANITIZING
solution as specified under § 4-501.114.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-9 - PROTECTION OF CLEAN ITEMS › Subpart 4-902 - Lubricating and Reassembling › Section 4-902.11 - Food-Contact Surfaces

Current through June 24, 2024
Lubricants as specified under § 7-205.11 shall
							 be applied to FOOD-CONTACT SURFACES that require lubrication in a manner that
							 does not contaminate FOOD-CONTACT SURFACES.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-9 - PROTECTION OF CLEAN ITEMS › Subpart 4-902 - Lubricating and Reassembling › Section 4-902.12 - Equipment

Current through June 24, 2024
EQUIPMENT shall be reassembled so that FOOD-CONTACT
							 SURFACES are not contaminated.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-9 - PROTECTION OF CLEAN ITEMS › Subpart 4-903 - Storing › Section 4-903.11 - Equipment, Utensils, Linens, and Single-Service and Single-Use Articles

Current through June 24, 2024
(A) Except as specified in ¶ (D) of this
						  section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE
						  and SINGLE-USE ARTICLES shall be stored:
(1)
						  In a clean, dry location;
(2) where
						  they are not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the
						  floor.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-9 - PROTECTION OF CLEAN ITEMS › Subpart 4-903 - Storing › Section 4-903.12 - Prohibitions

Current through June 24, 2024
(A) Except as specified in ¶ (B) of this
						  section, cleaned and SANITIZED EQUIPMENT, UTENSILS, LAUNDERED LINENS, and
						  SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored:
(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
						  under lines on which water has condensed;
(7) under open stairwells; or
(8) Under other sources of
						  contamination.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-9 - PROTECTION OF CLEAN ITEMS › Subpart 4-904 - Preventing Contamination › Section 4-904.11 - Kitchenware and Tableware

Current through June 24, 2024
(A) SINGLE-SERVICE
						  and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled,
						  displayed, and dispensed so that contamination of FOOD- and lip-contact
						  surfaces is prevented.
(B) Knives,
						  forks, and spoons that are not prewrapped shall be presented so that only the
						  handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is
						  provided.
(C) Except as specified
						  under ¶ (B) of this section, SINGLE-SERVICE ARTICLES that are intended for
						  FOOD- or lip-contact shall be furnished for CONSUMER self-service with the
						  original individual wrapper intact or from an APPROVED dispenser.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-9 - PROTECTION OF CLEAN ITEMS › Subpart 4-904 - Preventing Contamination › Section 4-904.12 - Soiled and Clean Tableware

Current through June 24, 2024
Soiled TABLEWARE shall be removed from CONSUMER
							 eating and drinking areas and handled so that clean TABLEWARE is not
							 contaminated.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-9 - PROTECTION OF CLEAN ITEMS › Subpart 4-904 - Preventing Contamination › Section 4-904.13 - Preset Tableware

Current through June 24, 2024
(A) Except as
						  specified in ¶ (B) of this section, TABLEWARE that is preset shall be
						  protected from contamination by being wrapped, covered, or inverted.
(B)
Preset TABLEWARE may be exposed
						  if:
(1)
Unused settings are
						  removed when a CONSUMER is seated; or
(2)
Settings not removed when a
						  CONSUMER is seated are cleaned and SANITIZED before further
						  use.