Wisconsin Legislature: DHS 134.84(8)(a)

5. Rooms subject to sewage backflow or to condensation or leakage from overhead water or waste lines may not be used for food storage or preparation unless the food is effectively protected from contamination, which may involve storing the food a minimum of 6 inches above the floor, insulating water pipes or providing another means of preventing contamination of the food.

1. Kitchen and dietary facilities shall be provided to meet food service needs and shall be arranged and equipped for proper refrigeration, heating, storage, preparation and serving of food. Adequate space shall be provided for proper refuse handling and washing of waste receptacles, and for storage of cleaning compounds;

2. Only traffic into and through kitchens incidental to the receiving, preparation and serving of food and drink shall be permitted;

3. Toilet facilities may not open directly into the kitchen;

4. Food day storage shall be provided adjacent to the kitchen and shall be ventilated to the outside, except in small facilities;

5. A separate handwashing sink with soap dispenser, single-service towel dispenser or other approved hand-drying device shall be located in the kitchen, except in small facilities;

6. A separate dishwashing area, preferably a separate room with mechanical ventilation, shall be provided, except in small facilities;

7. For manual dishwashing:

a. At least a 2-compartment sink shall be provided; and

b. For all new construction or replacements, a 3-compartment sink with adequate drainboards at each end is required. In addition, a single-compartment sink located adjacent to the soiled utensil drainboard is recommended for prewashing. In lieu of the additional sink for prewashing, a well-type garbage disposal with overhead spray wash shall be provided. The additional sink may also be used for liquid waste disposal. The size of each sink compartment shall be adequate to permit immersion of at least 50% of the largest utensil used;

8. Except in small facilities, mechanical dishwashers, where provided, shall be on the national sanitation foundation’s list of approved food service equipment, or shall be approved by the department;

Note: The National Sanitation Foundation’s “Listing of Food Service Equipment” is kept on file and may be consulted in the offices of the Department’s Bureau of Public Health and the Legislative Reference Bureau. The publication may be purchased from the National Sanitation Foundation, NSF Building, P.O. Box 1468, Ann Arbor, Michigan 48106.

9. Except in small facilities, temperature gauges shall be provided in the wash compartment of all mechanical dishwashers and in the rinse water line at the machine of a spray-type mechanical dishwasher or in the rinse water tank of an immersion-type dishwasher. The temperature gauges shall be readily visible, fast-acting and accurate to plus or minus 2º F. or 1º C;

10. Except in small facilities, approved automatic fire extinguishing equipment shall be provided in hoods and attached ducts above all food cooking equipment;

11. The walls of the kitchen shall be of plaster or equivalent material with smooth, light-colored, nonabsorbent and washable surfaces;

12. The ceiling in the kitchen shall be of plaster or equivalent material with smooth, light-colored, nonabsorbent and washable surfaces;

13. The floors of all rooms in which food or drink is stored, prepared or served, or in which utensils are washed, except the eating areas of dining rooms, shall be of a construction that is nonabsorbent and easily cleaned;

14. All openings to the out-of-doors from kitchen or food service areas shall be effectively screened. Screen doors shall be self-closing;

15. All rooms in which food or drink is stored or prepared or in which utensils are washed shall be well-lighted; and

16. Rooms subject to sewage backflow or to condensation or leakage from overhead water or waste lines may not be used for food storage or preparation unless the food is effectively protected from contamination, which may involve storing the food a minimum of 6 inches above the floor, insulating water pipes or providing another means of preventing contamination of the food.

(6) Storage.

(a) Residents’ storage. One or more central storage areas shall be provided within the facility for storing residents’ possessions such as trunks, luggage and off-season clothing. In new construction storage space shall total at least 50 cubic feet per resident bed.

(b) General storage. A general storage area shall be provided in the facility for supplies, equipment, wheelchairs and mechanical devices.

1. A type I facility shall provide clean linen and dirty linen storage areas of adequate size for each living unit.

2. A type II facility shall provide a clean linen closet or cabinet and a dirty linen closet or cabinet for each floor or wing.

(7) Family and employee living quarters. Any family and employee living quarters shall be in an area of the facility separate from resident areas.

(8) Employee facilities. The following shall be provided for employees but may not be located in food preparation, food storage or utensil washing areas or resident rooms:

(a) Space for employee wraps, with lockers or other means for securing purses and other personal belongings when on duty;

(b) Handwashing sinks in employee locker areas, each with a soap dispenser, and with a single-service towel dispenser or other approved hand-drying equipment, except in small facilities; and

(9) Janitor closets. In type II facilities, a ventilated closet shall be provided on each floor for janitor supplies. The closet shall be equipped with hot and cold running water and a service sink or receptor.

(10) Laundry.

(a) Laundry room space shall be provided unless commercial laundry facilities are used. If laundry service is provided, laundry facilities shall be located in areas separate from resident areas and shall be provided with necessary washing, drying and ironing equipment.

(b) Soiled linen may not be transported through or washed or rinsed in food preparation, serving or storage areas, nor may clean linen and clothes be dried or stored in the kitchen.

(c) Where commercial laundries are used, a room for sorting, processing and storing soiled linen shall be provided. The room shall be mechanically ventilated.

(d) All soiled linen, unless washed immediately after removal, shall be placed in non-absorbent, closed storage containers.

(11) Administration and resident activity areas. Areas or rooms shall be provided in the facility for administration and resident activities. These areas or rooms shall be adequate in size to meet the needs of the facility and residents. The areas or rooms may be combined, provided that the resulting arrangements do not threaten the safety of residents or interfere with resident care and nursing practices or with meeting the social needs of residents.

(12) Mixed occupancy. Rooms or areas within the facility may be used for occupancy by individuals other than residents and facility staff if the following conditions are met:

(a) The use of these rooms does not interfere with services provided to residents; and

(b) The administrator takes reasonable steps to ensure that the health, safety and rights of residents are protected.

(13) Location of facilities.

(a) The site of the facility shall conform to local zoning regulations and shall be free from noise, odors and other environmental nuisances.

(b) Employees and visitors shall have easy access to the facility site. The facility’s location shall promote the health, treatment, comfort, safety and well-being of residents. The site shall be located so that an organized fire department can quickly respond to fire emergencies.

(c) A minimum of 15 square feet per resident bed shall be provided around the facility for an outdoor recreation area, exclusive of driveways and parking area.

History: Cr. Register, June, 1988, No. 390, eff. 7-1-88; CR 04-053: am. (5) (c) 12. Register October 2004 No. 586, eff. 11-1-04; CR 20-068: am. (3) (c) Register December 2021 No. 792, eff. 1-1-22.