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 6 - Physical Facilities › Part 6-2 - DESIGN, CONSTRUCTION, AND INSTALLATION › Subpart 6-202 - Functionality › Section 6-202.19 - Outdoor Walking and Driving Surfaces, Graded to Drain

Current through June 24, 2024
Exterior walking and driving surfaces shall be graded
							 to drain.
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 6 - Physical Facilities › Part 6-2 - DESIGN, CONSTRUCTION, AND INSTALLATION › Subpart 6-202 - Functionality › Section 6-202.110 - Outdoor Refuse Areas, Curbed and Graded to Drain

Current through June 24, 2024
Outdoor REFUSE areas shall be constructed in
							 accordance with LAW and shall be curbed and graded to drain to collect and
							 dispose of liquid waste that results from the REFUSE and from cleaning the area
							 and waste receptacles.
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 6 - Physical Facilities › Part 6-2 - DESIGN, CONSTRUCTION, AND INSTALLATION › Subpart 6-202 - Functionality › Section 6-202.111 - Private Homes and Living or Sleeping Quarters, Use Prohibition

Current through June 24, 2024
A private home, a room used as living or sleeping
							 quarters, or an area directly opening into a room used as living or sleeping
							 quarters may not be used for conducting FOOD ESTABLISHMENT operations. 
							 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 6 - Physical Facilities › Part 6-2 - DESIGN, CONSTRUCTION, AND INSTALLATION › Subpart 6-202 - Functionality › Section 6-202.112 - Living or Sleeping Quarters, Separation

Current through June 24, 2024
Living or sleeping quarters provided for lodging
							 registration clerks or resident managers on the PREMISES of a FOOD
							 ESTABLISHMENT shall be separated from rooms and areas used for FOOD
							 ESTABLISHMENT operations by complete partitioning and solid self- closing
							 doors.
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 6 - Physical Facilities › Part 6-3 - NUMBERS AND CAPACITIES › Subpart 6-301 - Handwashing Sinks › Section 6-301.10 - Minimum Number

Current through June 24, 2024
HANDWASHING SINKS shall be provided as specified
							 under § 5-203.11.
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 6 - Physical Facilities › Part 6-3 - NUMBERS AND CAPACITIES › Subpart 6-301 - Handwashing Sinks › Section 6-301.11 - Handwashing Cleanser, Availability

Current through June 24, 2024
Each HANDWASHING SINK or group of 2 adjacent
							 HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid,
							 powder, or bar soap. 
							 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 6 - Physical Facilities › Part 6-3 - NUMBERS AND CAPACITIES › Subpart 6-301 - Handwashing Sinks › Section 6-301.12 - Hand Drying Provision

Current through June 24, 2024
Each HANDWASHING SINK or group of adjacent
							 HANDWASHING SINKS shall be provided with:
(A) Individual, disposable towels; 
						  Pf
(B) A continuous towel system that supplies
						  the user with a clean towel; 
						  Pf or
(C) A heated-air hand drying device; 
						  Pf or
(D) A hand drying device that employs an
						  air-knife system that delivers high velocity, pressurized air at ambient
						  temperatures. 
						  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 6 - Physical Facilities › Part 6-3 - NUMBERS AND CAPACITIES › Subpart 6-301 - Handwashing Sinks › Section 6-301.13 - Handwashing Aids and Devices, Use Restrictions

Current through June 24, 2024
A sink used for FOOD preparation or UTENSIL washing ,
							 or a service sink or curbed cleaning facility used for the disposal of mop
							 water or similar wastes, may not be provided with the handwashing aids and
							 devices required for a HANDWASHING SINK as specified under §§
							 6-301.11 and 6-301.12 and ¶ 5-501.16 (C).
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 6 - Physical Facilities › Part 6-3 - NUMBERS AND CAPACITIES › Subpart 6-301 - Handwashing Sinks › Section 6-301.14 - Handwashing Signage

Current through June 24, 2024
A sign or poster that notifies FOOD EMPLOYEES to wash
							 their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES
							 and shall be clearly visible to FOOD EMPLOYEES.
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 6 - Physical Facilities › Part 6-3 - NUMBERS AND CAPACITIES › Subpart 6-301 - Handwashing Sinks › Section 6-301.20 - Disposable Towels, Waste Receptacle

Current through June 24, 2024
A HANDWASHING SINK or group of adjacent HANDWASHING
							 SINKS that are provided with disposable towels shall be provided with a waste
							 receptacle as specified under ¶ 5-501.16 (C).
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 6 - Physical Facilities › Part 6-3 - NUMBERS AND CAPACITIES › Subpart 6-302 - Toilets and Urinals › Section 6-302.10 - Minimum Number

Current through June 24, 2024
Toilets and urinals shall be provided as specified
							 under § 5-203.12.
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 6 - Physical Facilities › Part 6-3 - NUMBERS AND CAPACITIES › Subpart 6-302 - Toilets and Urinals › Section 6-302.11 - Toilet Tissue, Availability

Current through June 24, 2024
A supply of toilet tissue shall be available at each
							 toilet. 
							 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 6 - Physical Facilities › Part 6-3 - NUMBERS AND CAPACITIES › Subpart 6-303 - Lighting › Section 6-303.11 - Intensity

Current through June 24, 2024
The light intensity shall be:
(A) At least 108 lux (10 foot candles) at a
						  distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units
						  and dry FOOD storage areas and in other areas and rooms during periods of
						  cleaning;
(B) At least 215 lux (20
						  foot candles):
(1) At a surface where FOOD is
						  provided for CONSUMER self-service such as buffets and salad bars or where
						  fresh produce or PACKAGED FOODS are sold or offered for consumption,
(2) Inside EQUIPMENT such as reach-in and
						  under-counter refrigerators; and
(3) At a distance of 75 cm (30 inches) above
						  the floor in areas used for hand-washing, WAREWASHING, and EQUIPMENT and
						  UTENSIL storage, in toilet rooms; and
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 6 - Physical Facilities › Part 6-3 - NUMBERS AND CAPACITIES › Subpart 6-304 - Ventilation › Section 6-304.11 - Mechanical

Current through June 24, 2024
If necessary to keep rooms free of excessive heat,
							 steam, condensation, vapors, obnoxious odors, smoke, and fumes, mechanical
							 ventilation of sufficient capacity shall be provided. Ventilation systems shall
							 be installed and operated according to the Wisconsin Commercial Building Code,
							 chs.
							 SPS
							 361 to 366, as enforced by the Wisconsin department of
							 safety and professional services.
Contact the Safety and Buildings Division at the
								department of safety and professional services, P.O. Box 2509, Madison, WI
								53701, telephone 608-266-3151 and 711 (TTY) or
https://dsps.wi.gov/pages/home.aspx
.
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 6 - Physical Facilities › Part 6-3 - NUMBERS AND CAPACITIES › Subpart 6-305 - Dressing Areas and Lockers › Section 6-305.11 - Designation

Current through June 24, 2024
(A) Dressing rooms or dressing areas shall be
						  designated if EMPLOYEES routinely change their clothes in the
						  establishment.
(B) Lockers or other
						  suitable facilities shall be provided for the orderly storage of EMPLOYEES'
						  clothing and other possessions.
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 6 - Physical Facilities › Part 6-3 - NUMBERS AND CAPACITIES › Subpart 6-306 - Service Sinks › Section 6-306.10 - Availability

Current through June 24, 2024
A service sink or curbed cleaning facility shall be
							 provided as specified under ¶ 5-203.13 (A).
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 6 - Physical Facilities › Part 6-4 - LOCATION AND PLACEMENT › Subpart 6-401 - Handwashing Sinks › Section 6-401.10 - Conveniently Located

Current through June 24, 2024
HANDWASHING SINKS shall be conveniently located as
							 specified under § 5-204.11.
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 6 - Physical Facilities › Part 6-4 - LOCATION AND PLACEMENT › Subpart 6-402 - Toilet Rooms › Section 6-402.11 - Convenience and Accessibility

Current through June 24, 2024
Toilet rooms shall be conveniently located and
							 accessible to EMPLOYEES 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 6 - Physical Facilities › Part 6-4 - LOCATION AND PLACEMENT › Subpart 6-403 - Employee Accommodations › Section 6-403.11 - Designated Areas

Current through June 24, 2024
(A) Areas
						  designated for EMPLOYEES to eat, drink, and use tobacco shall be located so
						  that FOOD, EQUIPMENT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are
						  protected from contamination.
(B)
						  Lockers or other suitable facilities shall be located in a designated room or
						  area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and
						  SINGLE-SERVICE and SINGLE-USE ARTICLES cannot occur.
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 6 - Physical Facilities › Part 6-4 - LOCATION AND PLACEMENT › Subpart 6-404 - Distressed Merchandise › Section 6-404.11 - Segregation and Location

Current through June 24, 2024
Products that are held by the LICENSE HOLDER for
							 credit, redemption, or return to the distributor, such as damaged, spoiled, or
							 recalled products, shall be segregated and held in designated areas that are
							 separated from FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and
							 SINGLE-USE ARTICLES. 
							 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 6 - Physical Facilities › Part 6-4 - LOCATION AND PLACEMENT › Subpart 6-405 - Refuse, Recyclables, and Returnables › Section 6-405.10 - Receptacles, Waste Handling Units, and Designated Storage Areas

Current through June 24, 2024
Units, receptacles, and areas designated for storage
							 of REFUSE and recyclable and returnable containers shall be located as
							 specified under § 5-501.19.
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 6 - Physical Facilities › Part 6-5 - MAINTENANCE AND OPERATION › Subpart 6-501 - Premises, Structures, Attachments, and Fixtures - Methods › Section 6-501.11 - Repairing

Current through June 24, 2024
PHYSICAL FACILITIES shall be maintained in good
							 repair.
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 6 - Physical Facilities › Part 6-5 - MAINTENANCE AND OPERATION › Subpart 6-501 - Premises, Structures, Attachments, and Fixtures - Methods › Section 6-501.12 - Cleaning, Frequency and Restrictions

Current through June 24, 2024
(A) The PHYSICAL
						  FACILITIES shall be cleaned as often as necessary to keep them clean.
(B)
Except for cleaning that is
						  necessary due to a spill or other accident
, cleaning shall be done
						  during periods when the least amount of FOOD is exposed such as after
						  closing.
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 6 - Physical Facilities › Part 6-5 - MAINTENANCE AND OPERATION › Subpart 6-501 - Premises, Structures, Attachments, and Fixtures - Methods › Section 6-501.13 - Cleaning Floors, Dustless Methods

Current through June 24, 2024
(A) Except as
						  specified in ¶ (B) of this section, only dustless methods of cleaning
						  shall be used, such as wet cleaning, vacuum cleaning, mopping with treated dust
						  mops, or sweeping using a broom and dust-arresting compounds.
(B)
Spills or drippage on floors that
						  occur between normal floor cleaning times may be cleaned:
(1)
Without the use of dust-arresting
						  compounds; and
(2)
In the case of liquid spills or drippage, with the use of a small
						  amount of absorbent compound such as sawdust or diatomaceous earth applied
						  immediately before spot 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 6 - Physical Facilities › Part 6-5 - MAINTENANCE AND OPERATION › Subpart 6-501 - Premises, Structures, Attachments, and Fixtures - Methods › Section 6-501.14 - Cleaning Ventilation Systems, Nuisance and Discharge Prohibition

Current through June 24, 2024
(A) Intake and exhaust air ducts shall be
						  cleaned and filters changed so they are not a source of contamination by dust,
						  dirt, and other materials.
(B) If
						  vented to the outside, ventilation systems may not create a public health
						  HAZARD or nuisance or unLAWful discharge.
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 6 - Physical Facilities › Part 6-5 - MAINTENANCE AND OPERATION › Subpart 6-501 - Premises, Structures, Attachments, and Fixtures - Methods › Section 6-501.15 - Cleaning Maintenance Tools, Preventing Contamination

Current through June 24, 2024
FOOD preparation sinks, HANDWASHING SINKS, and
							 WAREWASHING EQUIPMENT may not be used for the cleaning of maintenance tools,
							 the preparation or holding of maintenance materials, or the disposal of mop
							 water and similar liquid wastes. 
							 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 6 - Physical Facilities › Part 6-5 - MAINTENANCE AND OPERATION › Subpart 6-501 - Premises, Structures, Attachments, and Fixtures - Methods › Section 6-501.16 - Drying Mops

Current through June 24, 2024
After use, mops shall be placed in a position that
							 allows them to air-dry without soiling walls, EQUIPMENT, or
							 supplies.
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 6 - Physical Facilities › Part 6-5 - MAINTENANCE AND OPERATION › Subpart 6-501 - Premises, Structures, Attachments, and Fixtures - Methods › Section 6-501.17 - Absorbent Materials on Floors, Use Limitation

Current through June 24, 2024
Except as specified in ¶ 6-501.13 (B), sawdust,
							 wood shavings, granular salt, baked clay, diatomaceous earth, or similar
							 materials may not be used on floors.
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 6 - Physical Facilities › Part 6-5 - MAINTENANCE AND OPERATION › Subpart 6-501 - Premises, Structures, Attachments, and Fixtures - Methods › Section 6-501.18 - Cleaning of Plumbing Fixtures

Current through June 24, 2024
PLUMBING FIXTURES such as HANDWASHING SINKS, toilets,
							 and urinals shall be cleaned as often as necessary to keep them
							 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 6 - Physical Facilities › Part 6-5 - MAINTENANCE AND OPERATION › Subpart 6-501 - Premises, Structures, Attachments, and Fixtures - Methods › Section 6-501.19 - Closing Toilet Room Doors

Current through June 24, 2024
Except during cleaning and maintenance
							 operations
, toilet room doors as specified under § 6-202.14 shall
							 be kept closed.
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 6 - Physical Facilities › Part 6-5 - MAINTENANCE AND OPERATION › Subpart 6-501 - Premises, Structures, Attachments, and Fixtures - Methods › Section 6-501.110 - Using Dressing Rooms and Lockers

Current through June 24, 2024
(A) Dressing rooms
						  shall be used by EMPLOYEES if the EMPLOYEES regularly change their clothes in
						  the establishment.
(B) Lockers or
						  other suitable facilities shall be used for the orderly storage of EMPLOYEE
						  clothing and other possessions.
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 6 - Physical Facilities › Part 6-5 - MAINTENANCE AND OPERATION › Subpart 6-501 - Premises, Structures, Attachments, and Fixtures - Methods › Section 6-501.111 - Controlling Pests

Current through June 24, 2024
The PREMISES shall be maintained free of insects,
							 rodents, and other pests. The presence of insects, rodents, and other pests
							 shall be controlled to eliminate their presence on the PREMISES by:
(A) Routinely inspecting incoming shipments
						  of FOOD and supplies;
(B) Routinely
						  inspecting the PREMISES for evidence of pests;
(C) Using methods, if pests are found, such
						  as trapping devices or other means of pest control as specified under
						  §§ 7-202.12, 7-206.12, and 7-206.13; 
						  Pf and
(D) Eliminating harborage
						  conditions.
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 6 - Physical Facilities › Part 6-5 - MAINTENANCE AND OPERATION › Subpart 6-501 - Premises, Structures, Attachments, and Fixtures - Methods › Section 6-501.112 - Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests

Current through June 24, 2024
Dead or trapped birds, insects, rodents, and other
							 pests shall be removed from control devices and the PREMISES at a frequency
							 that prevents their accumulation, decomposition, or the attraction of
							 pests.
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 6 - Physical Facilities › Part 6-5 - MAINTENANCE AND OPERATION › Subpart 6-501 - Premises, Structures, Attachments, and Fixtures - Methods › Section 6-501.113 - Storing Maintenance Tools

Current through June 24, 2024
Maintenance tools such as brooms, mops, vacuum
							 cleaners, and similar items shall be:
(A) Stored so they do not contaminate FOOD,
						  EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES;
						  and
(B) Stored in an orderly manner
						  that facilitates cleaning the area used for storing the maintenance
						  tools.
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 6 - Physical Facilities › Part 6-5 - MAINTENANCE AND OPERATION › Subpart 6-501 - Premises, Structures, Attachments, and Fixtures - Methods › Section 6-501.114 - Maintaining Premises, Unnecessary Items and Litter

Current through June 24, 2024
The PREMISES shall be free of:
(A) Items that are unnecessary to the
						  operation or maintenance of the establishment such as EQUIPMENT that is
						  nonfunctional or no longer used; and
(B) Litter.
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 6 - Physical Facilities › Part 6-5 - MAINTENANCE AND OPERATION › Subpart 6-501 - Premises, Structures, Attachments, and Fixtures - Methods › Section 6-501.115 - Prohibiting Animals

Current through June 24, 2024
(A) Except as
						  specified in ¶¶ (B), (C), and (D) of this section, live animals may
						  not be allowed on the PREMISES of a FOOD ESTABLISHMENT. 
						  Pf
(B)
Live animals may be allowed in
						  the following situations if the contamination of FOOD; clean EQUIPMENT,
						  UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES
						  cannot result:
(1)
Edible
						  FISH or decorative FISH in aquariums, shellfish or crustacea on ice or under
						  refrigeration, and shellfish and crustacea in display tank
						  systems;
(2)
Patrol dogs accompanying police or security officers in offices and
						  dining, sales, and storage areas, and sentry dogs running loose in outside
						  fenced areas;
(3)
In areas that are not used for FOOD preparation and that are usually
						  open for customers, such as dining and sales areas, SERVICE ANIMALS that are
						  controlled by the disabled EMPLOYEE or person, if a health or safety HAZARD
						  will not result from the presence or activities of the SERVICE
						  ANIMAL;
(4)
Pets
						  in the common dining areas of institutional care facilities such as nursing
						  homes, assisted living facilities, group homes, or residential care facilities
						  at times other than during meals if:
(a)
Effective partitioning and
						  self-closing doors separate the common dining areas from FOOD storage or FOOD
						  preparation areas,
(b)
Condiments, EQUIPMENT, and UTENSILS are stored in enclosed cabinets or
						  removed from the common dining areas when pets are present,
						  and
(c)
Dining
						  areas including tables, countertops, and similar surfaces are effectively
						  cleaned before the next meal service; and
(5)
In areas that are not used for
						  FOOD preparation, storage, sales, display, or dining, in which there are caged
						  animals or animals that are similarly restricted, such as in a variety store
						  that sells pets or a tourist park that displays animals.
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 7 - Poisonous or Toxic Materials › Part 7-1 - LABELING AND IDENTIFICATION › Subpart 7-101 - Original Containers › Section 7-101.11 - Identifying Information, Prominence

Current through June 24, 2024
Containers of POISONOUS OR TOXIC MATERIALS and
							 PERSONAL CARE ITEMS shall bear a legible manufacturer's label. 
							 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 7 - Poisonous or Toxic Materials › Part 7-1 - LABELING AND IDENTIFICATION › Subpart 7-102 - Working Containers › Section 7-102.11 - Common Name

Current through June 24, 2024
Working containers used for storing POISONOUS OR
							 TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall
							 be clearly and individually identified with the common name of the material. 
							 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 7 - Poisonous or Toxic Materials › Part 7-2 - OPERATIONAL SUPPLIES AND APPLICATIONS › Subpart 7-201 - Storage › Section 7-201.11 - Separation

Current through June 24, 2024
POISONOUS OR TOXIC MATERIALS shall be stored so they
							 cannot contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and
							 SINGLE-USE ARTICLES by:
(A) Separating
						  the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; 
						  P and
(B) Locating the POISONOUS OR TOXIC MATERIALS
						  in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and
						  SINGLE-SERVICE or SINGLE-USE ARTICLES.
This paragraph does not apply to
						  EQUIPMENT and UTENSIL cleaners and SANITIZERS that are stored in WAREWASHING
						  areas for availability and convenience if the materials are stored to prevent
						  contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and
						  SINGLE-USE ARTICLES.
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 7 - Poisonous or Toxic Materials › Part 7-2 - OPERATIONAL SUPPLIES AND APPLICATIONS › Subpart 7-202 - Presence and Use › Section 7-202.11 - Restriction

Current through June 24, 2024
(A) Only those POISONOUS OR TOXIC MATERIALS
						  that are required for the operation and maintenance of a FOOD ESTABLISHMENT,
						  such as for the cleaning and SANITIZING of EQUIPMENT and UTENSILS and the
						  control of insects and rodents, shall be allowed in a FOOD ESTABLISHMENT. 
						  Pf
(B)
Paragraph (A) of this section
						  does not apply to PACKAGED POISONOUS OR TOXIC MATERIALS that are for retail
						  sale.
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 7 - Poisonous or Toxic Materials › Part 7-2 - OPERATIONAL SUPPLIES AND APPLICATIONS › Subpart 7-202 - Presence and Use › Section 7-202.12 - Conditions of Use

Current through June 24, 2024
POISONOUS OR TOXIC MATERIALS shall be:
(A) Used according to:
(1) LAW and this Code,
(2) Manufacturer's use directions included in
						  labeling, and, for a pesticide, manufacturer's label instructions that state
						  that use is allowed in a FOOD ESTABLISHMENT, 
						  P
(3) The conditions of certification, if
						  certification is required, for use of the pest control materials, 
						  P and
(4) Additional conditions that may be
						  established by the DEPARTMENT; and
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 7 - Poisonous or Toxic Materials › Part 7-2 - OPERATIONAL SUPPLIES AND APPLICATIONS › Subpart 7-203 - Container Prohibitions › Section 7-203.11 - Poisonous or Toxic Material Containers

Current through June 24, 2024
A container previously used to store POISONOUS OR
							 TOXIC MATERIALS may not be used to store, transport, or dispense FOOD. 
							 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 7 - Poisonous or Toxic Materials › Part 7-2 - OPERATIONAL SUPPLIES AND APPLICATIONS › Subpart 7-204 - Chemicals › Section 7-204.11 - Sanitizers, Criteria

Current through June 24, 2024
Chemical SANITIZERS, including chemical sanitizing
							 solutions generated on-site, and other chemical antimicrobials applied to
							 FOOD-CONTACT SURFACES shall:
(A) Meet
						  the requirements specified in
						  40
						  CFR 180.940 Tolerance exemptions for active
						  and inert ingredients for use in antimicrobial formulations (FOODCONTACT
						  SURFACE SANITIZING solutions)P, or
(B) Meet the requirements as specified in
						  40 CFR
						  180.2020 Pesticide Chemicals Not Requiring a
						  Tolerance or Exemption from Tolerance-Non-food determinations. 
						  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 7 - Poisonous or Toxic Materials › Part 7-2 - OPERATIONAL SUPPLIES AND APPLICATIONS › Subpart 7-204 - Chemicals › Section 7-204.12 - Chemicals for Washing, Treatment, Storage, and Processing of Fruits and Vegetables, Criteria

Current through June 24, 2024
(A) Chemicals,
						  including those generated on-site, used to wash or peel raw, whole fruits and
						  vegetables shall:
(1) Be an approved FOOD
						  ADDITIVE listed for this intended use in 21 CFR 173, 
						  P or
(2) Be generally recognized as safe (GRAS)
						  for this intended use, 
						  P or
(3) Be the subject of an effective food
						  contact notification for this intended use (only effective for the manufacturer
						  or supplier identified in the notification), 
						  P and
(4) Meet the requirements in 40 CFR 156
						  Labeling Requirements for Pesticide and Devices. 
						  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 7 - Poisonous or Toxic Materials › Part 7-2 - OPERATIONAL SUPPLIES AND APPLICATIONS › Subpart 7-204 - Chemicals › Section 7-204.13 - Boiler Water Additives, Criteria

Current through June 24, 2024
Chemicals used as boiler water ADDITIVES shall meet
							 the requirements specified in
							 21 CFR
							 173.310 - Boiler water additives. 
							 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 7 - Poisonous or Toxic Materials › Part 7-2 - OPERATIONAL SUPPLIES AND APPLICATIONS › Subpart 7-204 - Chemicals › Section 7-204.14 - Drying Agents, Criteria

Current through June 24, 2024
Drying agents used in conjunction with SANITIZATION
							 shall:
(A) Contain only components
						  that are listed as one of the following:
(1)
						  Generally recognized as safe for use in FOOD as specified in 21 CFR 182 -
						  Substances Generally Recognized as Safe, or 21 CFR 184 - Direct Food Substances
						  Affirmed as Generally Recognized as Safe, 
						  P
(2) Generally recognized as safe for the
						  intended use as specified in 21 CFR 186 - Indirect Food Substances Affirmed as
						  Generally Recognized as Safe, 
						  P
(3) Generally recognized as safe for the
						  intended use as determined by experts qualified in scientific training and
						  experience to evaluate the safety of substances added, directly or indirectly,
						  to FOOD as described in
						  21
						  CFR 170.30 Eligibility for classification as
						  generally recognized as safe (GRAS), 
						  P
(4) Subject of an effective Food Contact
						  Notification as described in the Federal Food Drug and Cosmetic Act (FFDCA)
						  Section 409(h), 
						  P
(5) APPROVED for use as a drying agent under
						  a prior sanction as described in the Federal Food Drug and Cosmetic Act (FFDCA)
						  § 201(s) (4); 
						  P
(6) Specifically regulated as an indirect
						  FOOD ADDITIVE for use as a drying agent as specified in 21 CFR Parts 174-178, 
						  P or
(7) APPROVED for use as a drying agent under
						  the threshold of regulation process established by
						  21
						  CFR 170.39 Threshold of regulation for
						  substances used in food-contact articles; 
						  P and
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 7 - Poisonous or Toxic Materials › Part 7-2 - OPERATIONAL SUPPLIES AND APPLICATIONS › Subpart 7-205 - Lubricants › Section 7-205.11 - Incidental Food Contact, Criteria

Current through June 24, 2024
Lubricants shall meet the requirements specified in
							 21 CFR
							 178.3570 - Lubricants with incidental food
							 contact, if they are used on FOOD-CONTACT SURFACES, on bearings and gears
							 located on or within FOOD-CONTACT SURFACES, or on bearings and gears that are
							 located so that lubricants may leak, drip, or be forced into FOOD or onto
							 FOOD-CONTACT SURFACES. 
							 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 7 - Poisonous or Toxic Materials › Part 7-2 - OPERATIONAL SUPPLIES AND APPLICATIONS › Subpart 7-206 - Pesticides › Section 7-206.11 - Restricted Use Pesticides, Criteria

Current through June 24, 2024
(A) RESTRICTED USE
						  PESTICIDES specified under ¶§ 7-202.12 (C) shall meet the
						  requirements specified in 40 CFR 152 Subpart I- Classification of Pesticides, 
						  P
(B) RESTRICTED USE PESTICIDES specified under
						  ¶ 7-202.12 (C) shall meet the requirements of ch. 94, Stats., and ch. ATCP
						  29. 
						  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 7 - Poisonous or Toxic Materials › Part 7-2 - OPERATIONAL SUPPLIES AND APPLICATIONS › Subpart 7-206 - Pesticides › Section 7-206.12 - Rodent Bait Stations

Current through June 24, 2024
Rodent bait shall be contained in a covered,
							 tamper-resistant bait station. 
							 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 7 - Poisonous or Toxic Materials › Part 7-2 - OPERATIONAL SUPPLIES AND APPLICATIONS › Subpart 7-206 - Pesticides › Section 7-206.13 - Tracking Powders, Pest Control and Monitoring

Current through June 24, 2024
(A)
						  Except as specified in ¶ (B) of this section, a tracking powder pesticide
						  may not be used in a FOOD ESTABLISHMENT. 
						  P
(B) If used, a nontoxic tracking powder such
						  as talcum or flour may not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and
						  SINGLE-SERVICE and SINGLE-USE ARTICLES.
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 7 - Poisonous or Toxic Materials › Part 7-2 - OPERATIONAL SUPPLIES AND APPLICATIONS › Subpart 7-207 - Medicines › Section 7-207.11 - Restriction and Storage

Current through June 24, 2024
(A) Except for
						  medicines that are stored or displayed for retail sale, only those medicines
						  that are necessary for the health of EMPLOYEES shall be allowed in a FOOD
						  ESTABLISHMENT. 
						  Pf
(B) Medicines that are in a FOOD
						  ESTABLISHMENT for the EMPLOYEES' use shall be labeled as specified under §
						  7-101.11 and located to prevent the contamination of FOOD, EQUIPMENT, UTENSILS,
						  LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. 
						  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 7 - Poisonous or Toxic Materials › Part 7-2 - OPERATIONAL SUPPLIES AND APPLICATIONS › Subpart 7-207 - Medicines › Section 7-207.12 - Refrigerated Medicines, Storage

Current through June 24, 2024
Medicines belonging to EMPLOYEES or to children in a
							 day care center that require refrigeration and are stored in a FOOD
							 refrigerator shall be:
(A) Stored in a
						  PACKAGE or container and kept inside a covered, leakproof container that is
						  identified as a container for the storage of medicines; 
						  P and
(B) Located so they are inaccessible to
						  children. 
						  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 7 - Poisonous or Toxic Materials › Part 7-2 - OPERATIONAL SUPPLIES AND APPLICATIONS › Subpart 7-208 - First Aid Supplies › Section 7-208.11 - Storage

Current through June 24, 2024
First aid supplies that are in a FOOD ESTABLISHMENT
							 for the EMPLOYEES' use shall be:
(A)
						  Labeled as specified under § 7-101.11; 
						  Pf and
(B) Stored in a kit or a container that is
						  located to prevent the contamination of FOOD, EQUIPMENT, UTENSILS, and LINENS,
						  and SINGLE-SERVICE and SINGLE-USE ARTICLES. 
						  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 7 - Poisonous or Toxic Materials › Part 7-2 - OPERATIONAL SUPPLIES AND APPLICATIONS › Subpart 7-209 - Other Personal Care Items › Section 7-209.11 - Storage

Current through June 24, 2024
Except as specified under §§ 7-207.12 and
							 7-208.11, EMPLOYEES shall store their PERSONAL CARE ITEMS in facilities as
							 specified under ¶ 6-305.11 (B).
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 7 - Poisonous or Toxic Materials › Part 7-3 - STOCK AND RETAIL SALE › Subpart 7-301 - Storage and Display › Section 7-301.11 - Separation

Current through June 24, 2024
POISONOUS OR TOXIC MATERIALS shall be stored and
							 displayed for retail sale so they cannot contaminate FOOD, EQUIPMENT, UTENSILS,
							 LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by:
(A) Separating the POISONOUS OR TOXIC
						  MATERIALS by spacing or partitioning; 
						  P and
(B) Locating the POISONOUS OR TOXIC MATERIALS
						  in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and
						  SINGLE-SERVICE or SINGLE-USE ARTICLES. 
						  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 8 - Public Toilet Rooms › Part 8-1 - NUMBERS, AND CAPACITIES › Subpart 8-101 - Public Toilet Rooms › Section 8-101.10 - Public Toilet Rooms

Current through June 24, 2024
For the purpose of this chapter, public toilet rooms
							 are those toilet facilities that are available to the general
							 public.
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 8 - Public Toilet Rooms › Part 8-1 - NUMBERS, AND CAPACITIES › Subpart 8-101 - Public Toilet Rooms › Section 8-101.11 - Toilet Rooms Required

Current through June 24, 2024
The number of toilet rooms and fixtures in a FOOD
							 ESTABLISHMENT and the required ventilation of toilet rooms shall meet the
							 requirements specified by the Wisconsin Commercial Building Code, chs.
							 SPS
							 361 to 366, and enforced by the Wisconsin department
							 of safety and professional services.
Contact the Safety and Buildings Division at the
								department of safety and professional services, P.O. Box 2509, Madison, WI
								53701, telephone 608-266-3151 and 711 (TTY) or
https://dsps.wi.gov/pages/home.aspx
.
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 8 - Public Toilet Rooms › Part 8-1 - NUMBERS, AND CAPACITIES › Subpart 8-101 - Public Toilet Rooms › Section 8-101.12 - Carry Out Food Establishments

Current through June 24, 2024
Carry out FOOD ESTABLISHMENTS with no on-PREMISE
							 dining that allow customers to enter the establishment shall provide a toilet
							 room for the public as specified by the Wisconsin Commercial Building Code,
							 chs.
							 SPS
							 361 to 366, and enforced by the Wisconsin department
							 of safety and professional services.
Contact the Safety and Buildings Division at the
								department of safety and professional services, PO. Box 2509, Madison, WI
								53701, telephone 608-266-3151 and 711 (TTY) or
https://dsps.wi.gov/pages/home.aspx
.
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 8 - Public Toilet Rooms › Part 8-1 - NUMBERS, AND CAPACITIES › Subpart 8-101 - Public Toilet Rooms › Section 8-101.13 - Drive-In Food Establishment

Current through June 24, 2024
Toilet fixture requirements at drive-in FOOD
							 ESTABLISHMENTS shall be based on 21/4 customers per car stall.
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 8 - Public Toilet Rooms › Part 8-2 - SUPERVISION, MAINTENANCE AND LOCATION › Subpart 8-201 - Supervision › Section 8-201.11 - Control of Operator

Current through June 24, 2024
The condition and maintenance of the toilet rooms
							 shall be the responsibility of the FOOD ESTABLISHMENT OPERATOR or
							 designee.
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 8 - Public Toilet Rooms › Part 8-2 - SUPERVISION, MAINTENANCE AND LOCATION › Subpart 8-201 - Supervision › Section 8-201.12 - Location

Current through June 24, 2024
(A) Public toilet rooms shall be located so
						  that it is not necessary for patrons using the facilities to pass through FOOD
						  PROCESSING, serving or storage areas or an area where UTENSILS are
						  washed.
(B) All public toilet rooms
						  at a new or substantially remodeled FOOD ESTABLISHMENT shall be readily
						  available to the patrons of the FOOD ESTABLISHMENT.
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 8 - Public Toilet Rooms › Part 8-2 - SUPERVISION, MAINTENANCE AND LOCATION › Subpart 8-201 - Supervision › Section 8-201.13 - Outside Entrances

Current through June 24, 2024
Outside entrances to toilet rooms are not permitted
							 in FOOD ESTABLISHMENT licensed after (the effective date of this rule), except
							 that FOOD ESTABLISHMENTS having only outside seating may use toilet facilities
							 with outside entrances if the toilet facilities are readily accessible to
							 patrons.
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 8 - Public Toilet Rooms › Part 8-2 - SUPERVISION, MAINTENANCE AND LOCATION › Subpart 8-201 - Supervision › Section 8-201.14 - Gender Designation

Current through June 24, 2024
The door leading into each toilet room as specified
							 by the Wisconsin Commercial Building Code, chs.
							 SPS
							 361 to 366, shall be marked to identify whether it is
							 for men or women.
Contact the Safety and Buildings Division at the
								department of safety and professional services, P.O. Box 2509, Madison, WI
								53701, telephone 608-266-3151 and 711 (TTY) or
https://dsps.wi.gov/pages/home.aspx
.