DOC 350.10(3)(a)4. 4. An inmate escapes or attempts to escape from secure custody.

DOC 350.10(3)(a)5. 5. There is significant damage to the jail affecting the safety or security of the facility.

DOC 350.10(3)(b) (b) The sheriff shall promptly furnish to the department all requested information.

DOC 350.10 History History: CR 13-038: cr. Register August 2014 No. 704, eff. 9-1-14.

DOC 350.11 DOC 350.11 Food service. The jail shall have policies and procedures relating to food service, including the following components:

DOC 350.11(1) (1) The jail shall provide nutritious and quality food for all inmates.

DOC 350.11(2) (2) An annual menu review by a qualified nutritionist or dietician shall be completed and maintained in the facility files.

DOC 350.11(3) (3) An annual inspection of all full-production and service kitchens in a jail by a qualified, independent outside source documenting that the food service area meets health and safety codes.

DOC 350.11(4) (4) Internal monthly inspection of the food service area is completed and documented.

DOC 350.11(5) (5) The kitchen area and all equipment are maintained in a sanitary condition. Routine inspections are completed and documented.

DOC 350.11(6) (6) Three nutritious meals are provided daily, two of which are hot. Variations may be allowed based on weekend and holiday food service demands, provided basic nutritional goals are met.

DOC 350.11(7) (7) Food temperatures are properly maintained.

DOC 350.11(8) (8) Food items are stored appropriately at least 6 inches off the floor. Opened food packages are stored in airtight containers that are labeled and dated. Food items are stored in appropriate locations and temperatures.

DOC 350.11(9) (9) Special diets are provided as prescribed by a qualified health care professional.

DOC 350.11(10) (10) An inmate may abstain from any foods that violate the inmate’s religion. Consistent with available resources, the jail shall provide a substitute from other available foods from the menu served at the meal. The substitutions shall be consistent with sub. (1).

DOC 350.11(11) (11) Inmates assigned to the kitchen who prepare or serve food shall bathe or shower daily and be provided a clean uniform.

DOC 350.11(12) (12) No person who is known to be infected with any illnesses transmittable by food or utensils may be employed or work as a food handler in a facility.

DOC 350.11(13) (13) 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 350.11(14) (14) Inmate workers are provided orientation and training prior to assignment in the kitchen area.

DOC 350.11(15) (15) Inmate workers are supervised throughout all aspects of food preparation and service.

DOC 350.11(16) (16) Food and drink shall be protected from contamination. Meals are covered during transit to and within the facility.

DOC 350.11(17) (17) Kitchen food storage and dishwashing equipment temperatures are routinely monitored and documented.

DOC 350.11(18) (18) Garbage containers are covered, emptied daily, and kept clean.

DOC 350.11(19) (19) Cleaning agents are stored separately from food service items.

DOC 350.11(20) (20) A security procedure is in place to control and account for sharps, tools, and utensils at all times.

DOC 350.11 History History: CR 13-038: cr. Register August 2014 No. 704, eff. 9-1-14.

DOC 350.12 DOC 350.12 Sanitation and hygiene. The jail shall have policies and procedures relating to sanitation and hygiene, including the following components:

DOC 350.12(1) (1) Facilities are required to be clean and in good repair.

DOC 350.12(2) (2) Blankets shall be laundered monthly and before reissue.