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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 346.16 History History: CR 09-039: cr. Register October 2010 No. 658, eff. 11-1-10.
DOC 346.17 DOC 346.17 Sanitation.
DOC 346.17(1)(1)Food service.
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) (2)Utensil cleaning.
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) (b) Mechanical washing of utensils shall be done as follows:
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.
DOC 346.17(2)(b)7. 7. Utensils shall be allowed to air-dry in racks or on drain-boards.
DOC 346.17(3) (3)Insect and rodent control.
DOC 346.17(3)(a)(a) All outside openings shall be covered with wire screening of not less than number 16 mesh or its equivalent and shall be properly maintained to prevent entry of insects. Screen doors shall be self-closing.
DOC 346.17(3)(b) (b) All means necessary for the elimination of vermin shall be used.
DOC 346.17(3)(c) (c) All poisonous compounds used in the extermination of rodents or insects shall be clearly labeled as poisons. Poisonous compounds shall be stored in a locked area separate from food, kitchenware, and medications.
DOC 346.17(3)(d) (d) Poisonous or toxic materials may not be used in a way that contaminates food, equipment, or utensils, or in a way that constitutes a hazard to juveniles, staff or other person, or in a way that is not in full compliance with the manufacturer's labeling.
DOC 346.17(4) (4)Water supply. All water shall be obtained from a safe public water source.
DOC 346.17 History History: CR 09-039: cr. Register October 2010 No. 658, eff. 11-1-10.
subch. IV of ch. DOC 346 Subchapter IV — Staffing
DOC 346.18 DOC 346.18 Employment practices. Employment practices of each facility shall be in compliance with subch. II of ch. 111, Stats., the equal employment opportunity act of 1972 (42 USC 2000e – 2000e – 17) and s. DHS 5.07 (1).
DOC 346.18 History History: CR 09-039: cr. Register October 2010 No. 658, eff. 11-1-10.
DOC 346.19 DOC 346.19 Job descriptions. There shall be written job descriptions kept on file for all staff and prior employment references shall be verified and documented in the employee's personnel record.
DOC 346.19 History History: CR 09-039: cr. Register October 2010 No. 658, eff. 11-1-10.
DOC 346.20 DOC 346.20 Health qualifications for employment. Staff shall receive a medical examination by a physician at the time of initial employment. Personnel records shall contain verification of the medical examination.
DOC 346.20 History History: CR 09-039: cr. Register October 2010 No. 658, eff. 11-1-10.
DOC 346.21 DOC 346.21 Education and training.
DOC 346.21(1) (1) Within the first 30 days of employment, all security staff shall receive at least 40 hours of orientation training which shall be documented in the employee's personnel record and which shall include but not be limited to the following:
DOC 346.21(1)(a) (a) Facility policies and procedures.
DOC 346.21(1)(b) (b) Information on the administrative rules governing secure detention of juveniles.
DOC 346.21(1)(c) (c) First aid, the use of emergency equipment, and medical screening.
DOC 346.21(1)(d) (d) Supervision and control of juveniles.
DOC 346.21(1)(e) (e) Suicide prevention, mental health and crisis intervention.
DOC 346.21(1)(f) (f) Health screening and care and medications.
DOC 346.21(1)(g) (g) Use of restraints and control devices.
DOC 346.21(1)(h) (h) Communications skills.
DOC 346.21(2) (2) Officers shall receive at least 8 hours of annual training on the care and custody of juveniles, suicide prevention, mental health, crisis intervention, medications, health screening at the time of admission, and use of restraints and control devices.
DOC 346.21 History History: CR 09-039: cr. Register October 2010 No. 658, eff. 11-1-10.
DOC 346.22 DOC 346.22 Staffing plan in juvenile detention facilities.
DOC 346.22(1)(1) The superintendent of a juvenile detention facility shall submit to the department for approval a staffing plan which specifies methods by which adequate staffing will be provided to ensure the health, safety and welfare of the juveniles.
DOC 346.22(2) (2) In juvenile detention facilities:
DOC 346.22(2)(a) (a) There shall be at least one officer on duty at all times in each living area where juveniles are present.
DOC 346.22(2)(b) (b) There shall be no less than one officer supervising a maximum of 15 juveniles in the living area. Additional officers shall be available at all times as back up.
DOC 346.22(2)(c) (c) There shall be no less than 2 officers on duty in the facility at any time when juveniles are present and at least one of those officers shall be in the living area. In a facility that is co-located with a county jail the superintendent may substitute for the second officer an officer whose duties do not include the supervision of adult inmates.
DOC 346.22(2)(d) (d) An officer of the same gender as the juveniles being admitted or held in custody shall be on duty in the living area.
DOC 346.22(2)(e) (e) No officer responsible for supervision of juveniles may during the same work shift have responsibility for supervision of adult inmates in a county jail.
DOC 346.22(3) (3) Staff may not accept any gift or gratuity from a juvenile or juvenile's family.
DOC 346.22 History History: CR 09-039: cr. Register October 2010 No. 658, eff. 11-1-10.
subch. V of ch. DOC 346 Subchapter V — Health Care
DOC 346.23 DOC 346.23 Health screening and care.
DOC 346.23(1) (1) The facility shall provide necessary medical and mental health care and emergency dental care while the juvenile is in custody. Consent of a juvenile's parent, guardian or legal custodian shall be required for treatment, except in the event of an emergency during which a parent, guardian or legal custodian is not available.
DOC 346.23(2) (2) The facility shall review the current health of every juvenile admitted to the facility in accordance with all of the following:
DOC 346.23(2)(a) (a) The facility shall perform health screening upon admission.
DOC 346.23(2)(b) (b) The facility shall use a health screening form which has been developed in conjunction with health care professionals.
DOC 346.23(2)(c) (c) The health screening form shall be designed to obtain health information, including the juvenile's medical, mental, and dental condition, current medications, medical illnesses or disabilities, mental illnesses, developmental disabilities, substance abuse problems, and suicide risk.
DOC 346.23(3) (3) The operational plan under s. DOC 346.04 shall contain policies and procedures for juvenile health care, including all of the following components:
DOC 346.23(3)(a) (a) The names of staff who are designated with the authority to make health care decisions, including emergency medical and dental care.
DOC 346.23(3)(b) (b) The completion of health screening in a manner which ensures the privacy of a juvenile and confidentiality of information.
DOC 346.23(3)(c) (c) Names, addresses and telephone numbers of health care professionals who provide emergency and other health care services, including counseling, shall be listed and available to staff.
DOC 346.23(3)(d) (d) Referral of juveniles to health care professionals or to agencies which provide health care or counseling at the time of admission and throughout the period of detention.
DOC 346.23(3)(e) (e) Provision of non-emergency health care, including use of a juvenile's personal physician.
DOC 346.23(3)(f) (f) A schedule of access to routine health care which is provided to juveniles.
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