4. An NSF/ANSI 3 certified commercial dishwasher.
(c) Procedure. Utensils shall be:
1. Washed using a dish detergent. Pf
2. Rinsed after washing and before sanitization. Pf
3. Sanitized using any one of the following methods:
a. Manual chemical sanitization using chlorine (bleach), iodine, quaternary ammonia or another United States environmental protection agency approved sanitizer. P
b. Mechanical hot water or chemical sanitization following the manufacturer’s directions for use. P
c. Any other method approved by the department. P
4. Utensils shall be air-dried before storage.
(d) Operator-provided sanitization. 1. Except as provided in par. (e) and (f), an individually keyed unit shall be provided with clean and sanitized multi-use food and beverage utensils, including kitchenware, tableware, drinking containers, ice trays, ice buckets, or automatic ice making storage bin. P
2. The person in charge shall be able to demonstrate full knowledge of their utensil washing, rinsing and sanitizing procedures. Pf
3. Testing devices for a chemical used under par. (c) 3. a. shall be used to monitor sanitizer concentration. Pf
4. Testing methods for mechanical hot water dishwashers for monitoring sanitization effectiveness are as follows:
a. NSF/ANSI 184 certified residential dishwasher shall follow the manufacturer’s directions for use for utensil sanitization. Pf
b. NSF/ANSI 3 commercial dishwashers shall use a thermal label or other approved temperature measuring device. Pf
(e) Guest-provided sanitization. If an individually keyed unit is not supplied with sanitized multiuse food and beverage utensils, the operator shall perform all of the following: Pf
1. Any visibly soiled utensil shall be washed and rinsed pursuant to subd. (c) 1. and 2.
2. a. The operator shall provide a sign with the following message: “Food and beverage utensils have been provided in this lodging facility as a guest convenience. They have not been sanitized. It is recommended that you wash with a detergent, rinse with clean water and sanitize utensils before their use. Pf
b. The signage shall also include the directions on proper utensil sanitization using an approved sanitizer pursuant to par. (c) 3. Pf
Note: For example, to sanitize using bleach, “after rinsing, add 1 teaspoon of unscented bleach per gallon of clean water and immerse utensils for a minimum of 30 seconds, then air dry”.
3. The sign shall be legible and posted in a conspicuous location or provided with the check-in materials.
4. The operator shall provide the means for sanitizing utensils on the premises. Chemical sanitizers shall be stored along with other cleaning products in the original, labeled container and out of reach of young children. Chemical sanitizers may be stored at the office or other central location but must be made available to the guest upon request. Pf
(f)
If an ice bucket is provided with single-use disposable liner, the ice bucket may be cleaned with a spray sanitizer. (g) The reuse of unwrapped or unprotected single-service utensils is prohibited. P
(7) STORAGE. All clean food and beverage utensils shall be stored and handled in a manner that protects them from contamination.
(8) CLEANLINESS OF LINENS. (a) Cleaned between guests. If provided, pillowslips, sheets, duvet covers, towels, washcloths, bathrobes or slippers shall be laundered as frequently as they are assigned to a different guest and at least once a week for extended guest stays.
(b)General. Blankets, bedspreads, comforters, mattresses, mattress coverings, pillows and decorative pillows shall be maintained clean.
(c) Restrictions. All bed coverings shall be washable.
(d) Mattress coverings. Mattresses shall be provided with a nonabsorbent mattress protector that covers the entire sleeping surface or have an easily cleanable nonabsorbent mattress surface.
(e) Separation of clean and soiled linen. Laundry carts, bins, or baskets shall be designated for either soiled or clean linen and shall only be used for that purpose.
(f) Storage of clean linen. Clean linen shall be stored in a clean, dry location, and not exposed to contamination.
ATCP 72.21 Food. (1) LICENSE. (a) Retail food establishment activities. Except as provided under par. (b), any operator who conducts food preparation activities or conducts retail food sales of TCS foods shall meet the requirements under ch. ATCP 75 and obtain a retail food establishment license. (b) Allowable food items offered to guests. The operator may provide any of the following without obtaining a retail food establishment license: P
1. Non-TCS prepackaged food items including cookies, crackers, popcorn, pretzels, coffee and other food items that do not require hot or cold holding for food safety.
2. Dry bulk spices such as salt and pepper.
3. Grocery shopping as requested by the guest. a. All TCS food items shall be delivered and placed under refrigeration in the individually keyed unit or stored in commercial refrigeration unit at the lodging facility within 2-hours after purchase. P
b. Before food is placed in a guest refrigerator, the temperature of the refrigerator shall be 41° F. or below and verified by using an approved temperature measuring device. P
4. TCS foods and opened non-TCS food items including ice, shall be removed from the individually keyed unit after guest check out and before assigned to another guest. Pf
Note: Contact the municipal clerk in regard to providing alcoholic beverages.
(2) ICE. (a) Source. All ice used in a lodging facility for cooling drinks or food by direct contact shall be made from a potable water supply pursuant to s. ATCP 72.16 (2). P (b) Self-service commercial ice makers. All self-service commercial ice makers shall be of the mechanical dispensing type unless ice is dispensed by an employee.
(c) Utensils used for ice. Ice tongs or ice scoops used by employees shall be properly stored on a clean surface protected against contamination. If stored directly in ice, ice scoops and tongs shall be stored with their handles above the top of the ice.
ATCP 72.22 Employee health. (1) PERSON IN CHARGE DUTIES. The person in charge shall inform employees of their duty to report symptoms of vomiting, diarrhea, or diagnosis of a food or waterborne communicable disease to the person in charge. Pf
(2) EMPLOYEES. Employees shall report to the person in charge if they have symptoms of vomiting or diarrhea or have been diagnosed with a food or waterborne communicable disease. P
(3) EXCLUSION OR RESTRICTION. The person in charge shall exclude or restrict an employee from working in a lodging facility that has symptoms of vomiting or diarrhea or has been diagnosed with a food or waterborne communicable disease. P
Note: For guidance on exclusion or restriction of employees with a food or waterborne communicable disease, please contact the local health department.
(4) CLEAN−UP OF VOMITING AND DIARRHEAL EVENTS. The operator shall have procedures for responding to vomiting or diarrheal events. The procedures shall include clean-up methods and actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Pf
ATCP 72.23 Garbage and refuse. (1) GENERAL. The operator shall provide a sufficient number of containers to hold garbage and refuse until disposal.
(2) CONTAINER. (a) Design. Garbage and refuse shall be kept in a durable, easily cleanable, pest resistant, leak−proof and nonabsorbent container.
(b) Covered and emptied. 1. A container shall be provided with a tight−fitting lid, door, or cover that is kept covered or closed when not in use.
2. A container for holding garbage and refuse shall be emptied at a frequency that minimizes the development of objectionable odors and other conditions that attract or harbor pests.
ATCP 72.24 Registration of guests. (1) REGISTER. The operator shall provide a written or electronic register and include all of the following:
(a) The full name of the registered guest.
(b) The registered guest’s contact information including phone number, mailing address or email.
(c) Arrival and departure dates.
(d) Number of guests in the party.
(2) RECORD RETENTION. The register shall be kept intact and available for inspection by representatives of the department or its agent for at least 3 years.
ATCP 72.25 Death, injury or illness reports. The licensee or their designee shall report an incident that results in death, injury, or food, waterborne or other communicable illness where an emergency medical service response is initiated by or reported to the lodging operator relating to any provision in ch. ATCP 72. The report shall be filed with the department or its agent within 2 business days following the incident by phone or email. Note: Report deaths, injuries, or illnesses to the bureau of food and recreational businesses by calling (608) 224−4682 or emailing datcpdfrsrec@wisconsin.gov; or if licensed by an agent, by contacting the agent health department. ATCP 72.26 Closing Criteria.
(1) REASONS FOR CLOSURE. The operator shall close the applicable individually keyed unit, lodging facility, or affected areas of a lodging facility where an imminent health hazard is present, including:
(a) Potable water. Unsafe water supply as pursuant to s. ATCP 72.16 (2) (h) 1. P (b) Waterborne outbreak. Confirmed waterborne outbreak pursuant to s. ATCP 72.16 (3) (c). P (c) Sewage disposal system. Pursuant to s. ATCP 72.17 (3) a lodging facility with a sewage disposal system that is determined to be unusable by the Wisconsin department of safety and professional services, their agent, or local zoning authority. P (d) Fire alarm system. A nonoperational fire alarm system pursuant to s. ATCP 72.18 (9) (a) 1., as determined by the fire department, building inspection personnel, State fire marshal, or the Wisconsin department of safety and professional services. P (e) Smoke alarm. Absence of a required smoke alarm in designated areas pursuant to s. ATCP 72.18 (11) (a). P (f) Carbon monoxide alarm. Absence of a required carbon monoxide alarm in designated areas pursuant to ATCP 72.18 (12) (a). P
(g) Lack of pest control. 1. Except as specified under subd 2., evidence of an infestation with an observation of numerous live pests. P
2. Evidence of a bed bug infestation to include, live or dead bed bugs, eggs, skin casts, or fecal spotting. P
(h) Other hazards. The existence of any condition creating any immediate danger to health or safety. P
(2) ACTIONS BY THE DEPARTMENT OR ITS AGENT. If the conditions in sub. (1) are present the department or its agent shall issue a temporary order pursuant to s. ATCP 72.09 (3). Subchapter VI
Specialty Lodging
ATCP 72.27. Exemptions. In addition to the requirements under this subchapter, all the requirements under ch. ATCP 72 apply to specialty lodging except as follows: (1) WATER SYSTEMS. A specialty lodging facility with an outside water supply system approved pursuant to s. ACTP 72.16 (1) with no plumbing fixtures provided within the structure is exempt from s. ATCP 72.16 (2) (c). (2) SEWAGE DISPOSAL SYSTEM. (a) Liquid or water carried waste. A specialty lodging facility with no liquid or water-carried waste plumbing fixtures is exempt from s. ATCP 72.17 (1) and (2). (b) Approved. A specialty lodging facility with an outside toilet shall be approved pursuant to s. ATCP 72.17 (5) (c). (c) Outside toilet exemptions. Outside toilet facilities are exempt from s. ATCP 72.17 (5) (a) (b), (d), and (e). ATCP 72.28 Prohibitions. (1) FOOD EQUIPMENT AND SINKS. Specialty lodging facilities shall not be provided with food contact utensils, sinks for handwashing, utensil washing, and sanitization, or cooking equipment, except for a microwave oven. P
(2) SIZE. Specialty lodging facilities shall not exceed 1,500 square feet by measuring the exterior footprint formed by the exterior walls. The exterior footprint does not include porches or decks not used for overnight sleeping accommodations.
ATCP 72.29. General provisions. (1) WATER SUPPLY. An outdoor potable water supply shall be available within 400 walking distance feet. Pf
(2) TOILET FACILITIES. If the toilet facility is located outside the specialty lodging unit the toilet shall be available within 400 walking distance feet. Pf
(3) COMMUNICATION TO GUESTS. Guests shall be clearly informed during the reservation process what amenities are provided in the lodging facility including:
(a) Type and location of water supply.
(b) Type and location of toilet facility.
(c) No provision for cooking utensils or equipment, except for microwave oven.
(d) No sinks are provided.
(e) Electricity.
(f) Heating or air conditioning.
