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.

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)(s)(s) Ventilation fans, oven hoods and ducts shall be kept clean and free of grease.

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: