DHS 190.09 Note
Note: For a copy of the National Sanitation Foundation's "Listing of Food Service Equipment," write National Sanitation Foundation, NSF Building, P.O. Box 1468, Ann Arbor, Michigan 48106. Copies of this publication are kept on file in the Department's Bureau of Public Health, the Office of Secretary of State and the Legislative Reference Bureau, and may be consulted at any of those locations.
DHS 190.09(6)(a)(a) Food equipment.
Tables, cooking and working surfaces and food contact surfaces of equipment shall be thoroughly cleaned after each use.
(b) Multi-use utensils.
Multi-use utensils shall be thoroughly cleaned after each use.
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. Dustless methods of cleaning shall be used. All cleaning except emergency cleaning shall be done during periods when food and drink are least exposed.
(d) Fans, hoods and ducts.
Ventilation fans, oven hoods and ducts shall be kept clean and free of grease.
DHS 190.09(7)(a)(a) Temperature of foods requiring refrigeration.
All potentially hazardous foods that require refrigeration to prevent spoilage shall, except when being prepared or served, be maintained at a temperature at or below 40°F. (4°C.). This shall include all custard-filled and cream-filled pastries, milk and milk products, meat, fish, shellfish, gravy, poultry, stuffing, sauces, dressings and salads and sandwich fillings containing meat, fish, eggs, milk or milk products. An indicating thermometer shall be located in each cold storage facility.
(b) Thawing of frozen food.
Thawing of frozen meat, fish or poultry at room temperature is prohibited. Unless quick-thawed as part of the cooking process, frozen food shall be thawed:
Under cold running water at a temperature of 70°F. (21°C.) or below; or
In a microwave oven when the food will be immediately transferred after thawing to conventional cooking equipment as part of a continuous cooking process or when the entire, uninterrupted cooking process takes place in the microwave oven.
DHS 190.09(8)(a)(a) Location.
The kitchen shall be located on the premises or a satisfactory sanitary method of transportation shall be provided so that the food is maintained at a hot or cold temperature, as appropriate. A kitchen or other food preparation area may not open into a sleeping room, toilet room or laundry.
(b) Animal harborage.
Cats, dogs, birds in cages as well as perching birds, and all other animals shall be kept out of the kitchen, pantry or places where food is handled or prepared.
(9) Garage and refuse.
All garbage and kitchen refuse not disposed of through a garbage disposal unit connected to the sewerage system shall be kept in separate, watertight metal or plastic cans provided with close-fitting metal or plastic covers unless otherwise protected from flies and insects, and the contents shall be removed as often as necessary to prevent decomposition and overflow. Garbage cans shall be reasonably clean and show no evidence of accumulated grease of long standing. Separate fly-tight containers with covers shall be provided for recyclable cans, bottles and similar rubbish.
DHS 190.09 History
Cr. Register, December, 1985, No. 360
, eff. 1-1-86.
Flushing or scraping and, when necessary, soaking multi-use eating and drinking utensils shall be made an integral part of both manual and mechanical washing operations.
(2) Manual washing.
Manual washing of utensils shall comply with the following standards and procedures:
A 3-compartment sink shall be provided except that a 2-compartment sink is permitted if it was installed before May 1, 1964.
(b) Hand dishwashing.
The utensils shall be washed in hot water that is at a temperature of 110° to 120°F. (43° to 49°C.) and that contains an adequate amount of an effective detergent. Water shall be kept clean by changing it frequently. The utensils shall be rinsed in clean water following dishwashing to help remove detergent and to facilitate adequate sanitization.
Following dishwashing and rinsing, all utensils shall be sanitized by one of the following methods:
Submerge all utensils for 30 seconds in clean water maintained at a temperature of 170°F. (76°C.) or more; or
Submerge all utensils in hot water at a minimum temperature of 110°F. (43°C.) to remove detergent, then submerge for at least 2 minutes in a hypochlorite solution. This solution shall be made up with a chlorine solution concentration of at least 100 parts per million and shall be discarded when the chlorine concentration goes below 50 parts per million. All hypochlorite solutions shall be prepared at least 3 times each day prior to use in sanitizing the dishes used at each main meal. Water softeners, washing compounds and detergents may not be added to hypochlorite solutions. Utensils shall be racked in baskets so that all surfaces will be reached by the chemical solution while they are submerged. Other chemical-sanitizing solutions may be used only if they are approved by the department and are used in concentrations specified by the department.
DHS 190.10 Note
Note: Institutions may obtain copies of the department's list of approved sanitizers by writing: Bureau of Public Health, P.O. Box 309, Madison, Wisconsin 53701.
A suitable thermometer shall be provided for frequent determination of the temperature of the water used for sanitizing, washing and rinsing the utensils.
Brushes, dishmops, dishcloths and other handaids used in dishwashing operations shall be sanitized after each period of use.
(3) Mechanical washing.
Mechanical washing of utensils shall comply with the following standards and procedures:
Utensils shall be placed in racks, trays or baskets, or on conveyors, in a way that exposes food-contact surfaces to the unobstructed application of detergent, wash water and clean rinse water and that permits free-draining.
(b) Wash water.
The wash water temperature of utensil washing machines shall be held at from 130° to 150°F. (55° to 66°C.). Utensils shall be in the washing section for at least 20 seconds.
A detergent shall be used in all utensil washing machines unless manual washing with a detergent precedes the machine operation. Mechanical dishwashers shall be equipped with automatic detergent dispensers.
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 at the machine of at least 180°F. (82°C.). For sanitizing in an immersion-type machine, dishes shall be submerged for 30 seconds or more with the water at a temperature of 170°F. (76°C.) or more. There shall be a constant change of water through the inlet and overflow.
Thermometers shall be located in both the wash and rinse water lines, and in readily visible locations. Thermostatic control of the temperature of the rinse water shall be provided in new equipment.
(f) Water pressure.
The pressure of the water used in spray washing and rinsing should be 15 to 25 pounds per square inch at the machine nozzles.
(g) Home-type dishwasher.
Where the home-type washer is used, the unit shall be limited in use to either 140°F. (60°C.) for dishwashing, or 180°F. (82°C.) for rinsing and sanitizing dishes, but not for both unless the dishwasher is equipped to provide both wash water at 140°F. (60°C.) and rinse water at 180°F. (82°C.).
(4) Drying of utensils.
Utensils shall be allowed to drain and air-dry in racks or baskets following both manual and mechanical dishwashing operations. Towel drying of utensils after dishwashing is prohibited.
DHS 190.10 History
Cr. Register, December, 1985, No. 360
, eff. 1-1-86.