1. (1) Design. All equipment and furnishings shall be designed, constructed, and made of a material that is easily cleanable.
2. (2) Installation. All furnishings and equipment shall be installed in a way that facilitates the cleaning of the furnishings and equipment and all adjacent areas.
3. (3) Maintenance. All furnishings, equipment, and utensils shall be maintained in good repair.

4. (4) Clean condition.

   1. (a) General. All furnishings and equipment and shall be kept clean.
   2. (b) Jetted, fill and drain bathtubs. If a lodging facility is equipped with a jetted, fill and drain bathtub, then the operator shall follow the manufacturer’s cleaning and sanitization procedures and demonstrate knowledge regarding those procedures. Cleaning and sanitization of jetted, fill and drain bathtubs shall occur between each guest stay. _Pf

5. (5) Food-contact utensil surfaces. Food-contact utensil surfaces shall be:

   1. (a) Free of cracks or chips.
   2. (b) Smooth and easily cleanable.
   3. (c) Nontoxic. _P
   4. (d) Corrosion-resistant.
   5. (e) Durable.
   6. (f) Nonabsorbent.

6. (6) Utensil washing and sanitization.

   1. (a) Methods. Except as provided under par. (e), all utensils shall be washed, rinsed, and sanitized on the premises before being provided to a different guest. _P

   2. (b) Equipment. Utensil washing and sanitization shall occur using any of the following:

      1. 1. A 2- or 3-compartment sink.
      2. 2. An NSF/ANSI 184 certified residential dishwasher.
      3. 3. A non-certified residential dishwasher with a separate sanitization step performed in accordance with par. (c) 3.
      4. 4. An NSF/ANSI 3 certified commercial dishwasher.

   3. (c) Procedure. Utensils shall be:

      1. 1. Washed using a dish detergent. _Pf
      2. 2. Rinsed after washing and before sanitization. _Pf

      3. 3. Sanitized using any one of the following methods:

         1. a. Manual chemical sanitization using chlorine (bleach), iodine, quaternary ammonia or another United States environmental protection agency approved sanitizer for food contact surfaces. _P
         2. b. Mechanical hot water or chemical sanitization following the manufacturer’s directions for use. _P
         3. c. Any other method approved by the department. _P
      4. 4. Air-dried before storage.

   4. (d) Operator-provided sanitization.

      1. 1. Except as provided in pars. (e) and (f), an individually keyed unit shall be provided with clean and sanitized multiuse food and beverage utensils, including kitchenware, tableware, drinking containers, and either an ice tray, ice bucket, or automatic ice making storage bin. _P
      2. 2. The person in charge shall be able to demonstrate full knowledge of their utensil washing, rinsing and sanitizing procedures. _Pf
      3. 3. Testing devices for a chemical used under par. (c) 3. a. shall be used to monitor sanitizer concentration. _Pf

      4. 4. Testing methods for mechanical hot water dishwashers for monitoring sanitization effectiveness are as follows:

         1. a. NSF/ANSI 184 certified residential dishwasher shall follow the manufacturer’s directions for use for utensil sanitization. _Pf
         2. b. NSF/ANSI 3 commercial dishwashers shall use a thermal label or other approved temperature measuring device. _Pf

   5. (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. 1. Any visibly soiled utensil shall be washed and rinsed pursuant to par. (c) 1. and 2.

      2. 2.

         1. 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

         2. 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. 3. The sign shall be legible and posted in a conspicuous location or provided with the check-in materials.
      4. 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
   6. (f) Ice bucket sanitization. If an ice bucket is provided with a single-use disposable liner, the ice bucket may be cleaned with a spray sanitizer.
   7. (g) Use of unwrapped or unprotected utensils. The reuse of unwrapped or unprotected single-service utensils is prohibited. _P
7. (7) Storage. All clean food and beverage utensils shall be stored and handled in a manner that protects them from contamination.

8. (8) Cleanliness of linens.

   1. (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 every seven days for extended guest stays.
   2. (b) General. Blankets, bedspreads, comforters, mattresses, mattress coverings, pillows and decorative pillows shall be maintained clean.
   3. (c) Restrictions. All bed coverings shall be washable.
   4. (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.
   5. (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.
   6. (f) Storage of clean linen. Clean linen shall be stored in a clean, dry location, and not exposed to contamination.

History

History: CR 24-096: cr. Register October 2025 No. 838, eff. 1-25-26; correction in (6) (d) 1., (e) 1. made under s. 35.17, Stats., Register October 2025 No. 838.