DOC 346.17(1)(e)(e) All milk and milk products served shall be pasteurized and shall be from sources certified as grade A.

DOC 346.17(1)(g)(g) All raw vegetables, fruits and poultry shall be thoroughly washed in clean water.

DOC 346.17(1)(h)(h) All purchased meats and poultry shall be from sources that are subject to federal or state inspection.

DOC 346.17(1)(i)(i) All ice used for cooling drinks or food by direct contact shall be from a safe public water supply and stored and handled to prevent contamination.

DOC 346.17(1)(j)(j) Food shall be prepared by methods that conserve nutritive value, flavor and appearance.

DOC 346.17(1)(L)(L) Food and drink shall be stored in a clean, well-ventilated place protected from insects, dust, vermin, overhead leakage, sewage backflow and other contamination.

DOC 346.17(1)(m)(m) Staple foods and bulk supplies of flour, sugar and similar ingredients shall be stored in metal or plastic containers with tight-fitting covers once the original container is opened.

DOC 346.17(1)(n)(n) Food shall be stored at least 6 inches above the floor on clean surfaces to permit cleaning underneath and to protect from splash and other contamination.

DOC 346.17(1)(o)(o) All readily perishable foods, except when being prepared or served, shall be refrigerated at or below 40° F.

DOC 346.17(1)(p)(p) Dishes, glassware, utensils and other food use or service equipment shall be stored in an area protected from contamination.

DOC 346.17(1)(q)(q) Tables, cooking and working surfaces and food contact surfaces of equipment, including multi-use utensils, shall be thoroughly cleaned and sanitized after each usage.

DOC 346.17(1)(r)(r) The walls, floors and ceilings of all rooms in which food or drink is stored, prepared or served, or in which utensils are washed shall be kept clean and in good repair.

DOC 346.17(1)(t)(t) Animals shall be kept out of the kitchen, pantry or places where food is handled or prepared.

DOC 346.17(1)(u)(u) All garbage and kitchen refuse which is not disposed of through a garbage disposal unit connected with the sewerage system shall be kept in leak-proof, nonabsorbent containers with close-fitting covers in areas separate from those used for preparation and storage of food. The contents shall be removed as often as necessary to prevent decomposition and overflow. Garbage containers shall be reasonably clean and show no evidence of accumulated grease of longstanding.

DOC 346.17(2)(a)(a) In manual washing, dishes and utensils shall first be pre-washed and then shall be washed in hot water at a temperature of at least 100° F, containing an adequate amount of an effective soap or detergent. Water shall be kept clean by changing it frequently. Sanitizing all utensils following hand washing shall be done by one of the following:

DOC 346.17(2)(a)1.1. Submerging all utensils for 30 seconds in clean water maintained at a temperature of 170°F or more.

DOC 346.17(2)(a)2.2. Submerging all utensils for rinsing in hot water at a minimum temperature of 100° F to remove soap or detergent, then submerging for at least 2 minutes in a hypochlorite solution with a chlorine solution concentration of at least 100 parts per million. A different chemical sanitizing solution may be used if approved by the department. Soaps, water softeners, washing compounds and detergents shall not be added to sanitizing solutions. All utensils shall be air-dried after sanitizing.

DOC 346.17(2)(b)1.1. Utensils shall be stacked in racks or trays so as to avoid overcrowding and in such a manner as to ensure complete washing contact with all surfaces of each article.

DOC 346.17(2)(b)2.2. The wash water temperature of utensil washing machines shall be held from 130° F to 150° F.

DOC 346.17(2)(b)3.3. A detergent shall be used in all washing machines.

DOC 346.17(2)(b)4.4. For sanitizing in a spray-type machine, dishes shall be subjected to a rinse period of 10 seconds or more at a temperature in the supply line of the machine of at least 180° F. For sanitizing in an immersion-type machine, dishes shall be submerged for 30 seconds or more with the water at the temperature of 170° F or more. There shall be a constant change of water through the inlet and overflow.

DOC 346.17(2)(b)5.5. Thermometers shall be located in both the wash compartment and rinse water line, in such locations as to be readily visible. Thermostatic control of the temperature of the rinse water shall be provided in new equipment.

DOC 346.17(2)(b)6.6. The pressure of the water used in the spray washing and rinsing shall be 15 to 25 pounds per square inch at the machine nozzles.