DOC 346.15(3)(e)(e) Clothing hooks. Each cell shall contain a minimum of two nonremovable, collapsible, detention strength clothing and towel hooks for each occupant.

DOC 346.15(3)(f)(f) Anti-rollout plates. For facilities constructed or substantially remodeled after November 1, 2010, all upper bunks shall be equipped with an anti-rollout plate.

DOC 346.16(1)(1) The operational plan under s. DOC 346.04 shall contain policies and procedures relating to fire protection and evacuation, including evacuation of persons with disabilities and appropriate training of staff. The policies and procedures shall comply with local fire department recommendations.

DOC 346.16(3)(3) The facility shall have and shall properly maintain fire alarms, smoke and thermal detectors, and fire extinguishers. The facility shall place this equipment in accordance with the advice of the local fire department.

DOC 346.16(4)(4) All staff shall be trained in the proper use of the equipment in sub. (3) and in emergency rescue and evacuation procedures. Documentation of such training shall be maintained in the facility files.

DOC 346.16(5)(5) There shall be fire inspection services at least annually with documentation of such inspection in facility files.

DOC 346.17(1)(a)(a) No person who is known to be infected with a disease in a form that is communicable by food handling may be employed or work as a food handler in a facility. If the superintendent suspects that a person has a communicable disease that may be transmitted by food handling, the superintendent shall exclude the person from working with food and, in the case of a reportable communicable disease defined under s. DHS 145.03 (4), shall notify the local health authority immediately.

DOC 346.17(1)(b)(b) No person may use tobacco in food storage or food preparation areas, or while serving food.

DOC 346.17(1)(c)(c) All persons who work in food service areas shall wear clean garments and clean caps or hairnets, and shall keep their hands clean at all times when engaged in the handling of food, drink, utensils or equipment. Particular attention shall be given to the cleaning of fingernails.

DOC 346.17(1)(d)(d) Adequate and convenient hand washing facilities shall be provided for use by persons working in food services areas, including hot and cold running water, soap and approved sanitary towels. Use of a common towel is prohibited.

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)(f)(f) No spoiled or contaminated food may be used.

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)(k)(k) Food shall be covered or protected when in transit.

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.