ATCP 65.24(11)(a)(a) If equipment or utensils in a dairy plant are cleaned or sanitized manually, the dairy plant shall be equipped with wash and rinse sinks that are suitable for all manual cleaning and sanitizing operations. Sinks shall be conveniently located and adequate in number, and shall comply with all of the following requirements: ATCP 65.24(11)(a)1.1. Every sink shall be constructed of stainless steel or one or more other materials approved by the division. ATCP 65.24(11)(a)2.2. Every sink shall have at least 2 compartments. If a dairy plant is also engaged in food processing as defined under s. 97.29 (2) (b), Stats., every sink installed in a food processing area after December 1, 1994 shall have at least 3 compartments for washing, rinsing, and sanitizing equipment and utensils unless the dairy plant operator uses an alternative method for sanitizing equipment and utensils that the division has approved in writing. ATCP 65.24(11)(a)3.3. Every sink compartment shall be large enough so that the largest item cleaned or sanitized in the sink can be halfway immersed in the sink. Every sink compartment shall be served by hot and cold running water and shall be cleaned prior to each use. ATCP 65.24(11)(b)(b) Sinks used to clean and sanitize equipment and utensils may not be used as handwashing sinks. ATCP 65.24(11)(c)(c) Brushes and other cleaning tools used to clean equipment and utensils shall be cleaned after each use and sanitized prior to their next use. Single-service disposable towels, if used to clean equipment or utensils, shall be discarded after a single use. ATCP 65.24(11)(d)(d) If a mechanical system is used to clean or sanitize equipment or utensils, the mechanical system shall be designed, installed, and maintained so that it is fully effective for the purpose used. ATCP 65.24(11)(e)(e) A dairy plant shall be equipped with conveniently located hose connections to facilitate cleaning operations in the dairy plant. When hoses are not in use, they shall be neatly stored off the floor on racks or reels. ATCP 65.24(12)(b)(b) Toilet rooms shall be conveniently located, but shall not open directly into any room where milk or dairy products are processed. Every toilet room shall be completely enclosed and shall have a tight-fitting, solid, self-closing door. The door shall be kept closed except when in use or when the toilet room is being cleaned or repaired. ATCP 65.24(12)(c)(c) Toilet rooms and fixtures shall be kept clean, sanitary, and in good repair. A supply of toilet tissue shall be provided at each toilet at all times. ATCP 65.24(12)(d)(d) Every toilet room shall be equipped with hand-washing facilities with hot and cold running water, soap, and single-service towels or air hand-drying equipment. Common towels are prohibited. Easily cleanable, covered receptacles shall be provided for waste materials. ATCP 65.24(12)(e)(e) One or more conspicuous signs, directing personnel to wash their hands before returning to work, shall be prominently posted in every toilet and dressing room. Signs shall be clearly printed in a language or languages that can be understood by all dairy plant personnel. ATCP 65.24(13)(a)(a) Clothing and personal items of dairy plant personnel, when not being worn or carried, shall be neatly stored in lockers or comparable facilities provided for that purpose. Clothing and personal items may not be stored in areas where milk, dairy products, or ingredients are received, processed, handled, or stored, or in areas where dairy product containers, equipment, or utensils are cleaned or stored. ATCP 65.24(13)(b)(b) Work clothing, when not being worn by dairy plant personnel, shall be stored in an orderly and sanitary manner. Soiled linen and clothing shall be kept in nonabsorbent containers or laundry bags until removed for laundering or disposal. Soiled linen and clothing shall be removed as often as necessary to prevent unsanitary conditions. ATCP 65.24(14)(a)(a) Handwashing sinks shall be provided for use by all dairy plant personnel working in each processing room or area. The sinks shall be conveniently accessible, and shall be kept in a clean and sanitary condition. ATCP 65.24(14)(b)(b) A supply of soap or detergent, and a sanitary, single-service means for drying hands, shall be provided at each handwashing sink at all times. Common towels are prohibited. If disposable towels are used, a clean, covered waste receptacle shall be provided for their disposal. ATCP 65.24(14)(c)(c) A handwashing sink may not be used to rinse, wash, or sanitize equipment or utensils. ATCP 65.24(14)(d)(d) A handwashing sink installed to serve a processing area shall be located in that processing area. The sink shall be served by potable tempered water, or by potable hot and cold water delivered through a mixing valve or combination faucet. The sink shall not be hand operated. If a self-closing, slow-closing, or metered faucet is used, the faucet shall provide an uninterrupted flow of water for at least 15 seconds before it becomes necessary to reactivate the faucet. ATCP 65.24(14)(e)(e) An automatic handwashing device may be substituted for a handwashing sink under this subsection if the automatic handwashing device operates in a safe and effective manner. ATCP 65.24(15)(15) Interior premises; cleanliness. Every room of a dairy plant shall be kept in a clean and orderly condition. ATCP 65.24(16)(a)(a) The premises surrounding a dairy plant shall be well drained and shall be kept in an orderly condition. The premises shall be kept free of accumulated trash, garbage, excess vegetation, and other objects that may harbor vermin, be a source of airborne dust or dirt, or hold standing water. Driveways and parking lots shall be surfaced or maintained to minimize airborne dust and dirt. ATCP 65.24(16)(b)(b) Every outdoor storage tank used for liquid food ingredients shall be located on a drained impermeable surface. All loading and unloading of liquid food ingredients from that storage tank shall be conducted above a drained impermeable surface. ATCP 65.24(17)(a)(a) Garbage and solid waste shall be removed from the dairy plant premises as often as necessary to keep the premises in a clean and sanitary condition.