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Restaurant and Retail Food Establishment Requirements
Basic
Requirements
Some of the basic requirements for a restaurant
or food service facility are listed here.
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The food preparation area shall have cleanable
floors, walls, and ceilings.
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All food service equipment shall be
commercial, NSF
www.nsf.org
or similarly
approved.
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Approved facilities for washing utensils and
equipment must be available.
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Manual washing can be accomplished in a three
or four compartment sink. Drain boards shall be provided at both ends of the
sink. Mechanical dishwashing may be accomplished in a machine that uses high
temperature water sanitizing rinse or a chlorine sanitizing rinse. Many
facilities are required to provide a grease interceptor. Check with the local
plumbing inspector.
Additional sinks
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Produce or food preparation sink
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Utility sink or curbed cleaning area with a
floor drain
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A pre-wash sink adjacent to the dishwashing
machine
Handwash sinks are required in all food
preparation and utensil washing area. These sinks shall be accessible to
employees at all times.
Soap, paper towels, and waste receptacles shall
be provided.
Restrooms
The number of fixtures required is based on the
seating capacity of the establishment.
All new or remodeled restrooms shall meet the
requirements of the Americans with Disabilities Act.
Food Sanitation Certification
At least one manager of the restaurant shall
obtain a certificate from the Wisconsin Department of Health and Family
Services in food protection practices within 3 months of opening for business.
APPLICATION FOR CERTIFIED FOOD MANAGER
http://dhs.wisconsin.gov/forms/F4/F47346.pdf
Restaurants that only serve pre-packaged foods
are exempt from this requirement.
Permit Fee = See
Business Permits
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