Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 72 - Hotels, Motels, And Tourist Rooming Houses › Section ATCP 72.03 - Definitions

Current through June 24, 2024
In this chapter:
(1) "Agent" means the city or county
				designated by the department to issue licenses to and make investigations or
				inspections of hotels, motels, or tourist rooming houses.
(2) "Approved" means acceptable to the
				department, based on its determination of conformance with this chapter and
				good public health practices.
(3)
				"Communicable disease" has the meaning prescribed in s.
				DHS
				145.03(4).
(4) "Department" means the department of
				agriculture, trade and consumer protection.
(5) "Easily cleanable" means readily
				accessible and made of a kind of material and finish and so fabricated that
				residue may be completely removed by normal cleaning methods.
(6) "Employee" means any person working in a
				hotel, motel, or tourist rooming house.
(7) "Equipment" means, in connection with the
				operation of a hotel, motel, or tourist rooming house, stoves, ranges, hoods,
				counters, refrigerators, ice-making machines, sinks, and similar appliances and
				other items used to prepare or hold foods or to clean utensils.
(8) "Existing," in reference to a hotel,
				motel or tourist rooming house, means operating with a license from the
				department before the adoption of this chapter.
(9) "Facility" means a hotel, motel, or
				tourist rooming house.
(10)
				"Furnishings" means, in connection with the operation of a hotel, motel or
				tourist rooming house, linens, beds, bedding, chairs, tables, shelves, drapes,
				carpeting, curtains, decorations, fixtures, and similar items provided in the
				sleeping rooms and common areas of the facility.
(11) "Hotel" means a place where sleeping
				accommodations are offered for pay to transients, in 5 or more rooms, and all
				related rooms, buildings and areas.
(12) "Motel" means a hotel that furnishes
				on-premise parking for motor vehicles of guests as part of the room charge,
				without extra cost, and that is identified as a "motel" rather than a"hotel" at
				the request of the operator.
(13)
				"New," in reference to a hotel, motel, or tourist rooming house, means
				operating with a license from the department for the first time on or after the
				effective date of this chapter.
(14) "Operator" means the person legally
				responsible for the operation of the hotel, motel, or tourist rooming
				house.
(15) "Person" means an
				individual, partnership, association, firm, company, corporation, municipality,
				county, or town, whether tenant, owner, lessee, licensee, or the agent, heir,
				or assignee of any of these.
(16)
				"Premises" means the tract of land on which a hotel, motel or tourist rooming
				house is located and all associated buildings on that land.
(17) "Privy" means a structure not connected
				to a plumbing system, which is used by persons for the disposal of human body
				wastes.
(18) "Sleeping
				accommodations offered for pay" means all sleeping rooms on the premises
				including quarters occupied by permanent guests but excluding sleeping rooms
				occupied by the operator or owner or his or her immediate family.
(19) "Tourist or transient" means a person
				who travels to a location away from his or her permanent address for a short
				period of time for vacation, pleasure, recreation, culture, business, or
				employment.
(20) "Tourist rooming
				house" means all lodging places and tourist cabins and cottages, other than
				hotels and motels, in which sleeping accommodations are offered for pay to
				tourists or transients. It does not include private boarding or rooming houses
				not accommodating tourists or transients, or bed and breakfast establishments
				regulated under ch. ATCP 73.
(21)
				"Utensil" means any kitchenware, tableware, glassware, cutlery, container, or
				similar item with which food or drink comes into contact during storage,
				preparation or serving.