7.08 - REGULATIONS GOVERNING EATING AND DRINKING ESTABLISHMENTS.
(1) Definitions. The following definitions shall apply in the interpretations and the enforcement of this ordinance:
Approved. Wherever the word "approved" appears in this regulation, it shall mean approved by Public Health Madison and Dane County unless otherwise specified.
Director of Public Health Madison and Dane County. The term "Director of Public Health Madison and Dane County" shall mean the Director of Public Health Madison and Dane County or their authorized representative.
Employee. The term "employee" shall mean any person who is engaged in the preparation or serving of food or drink, or who comes in contact with any eating or drinking utensils and who is employed in a room in which food or drink is prepared or served.
Food Establishment. Food establishments are defined as an operation that stores, prepares, serves, vends, sells or otherwise provides food for human consumption. The term includes, but is not limited to, a restaurant, retail food establishment, and temporary food establishment.
Permit. The term "permit" as used in this ordinance means a "permit to operate an eating or drinking establishment."
Restaurant. The term "restaurant" shall mean restaurant, coffee shop, cafeteria, short order cafe, luncheonette, tavern, sandwich stand, and all other eating and drinking establishments. Kitchens or other places in which meals, lunches or sandwiches are prepared for sale elsewhere, and any conveyance or place from which meals, lunches, or sandwiches are sold are termed "restaurant" for the purpose of this ordinance. The term "restaurant" does not apply to churches, religious and fraternal organizations which occasionally prepare and serve or sell meals or lunches to transients or the general public.
Temporary Food Establishment. Temporary food establishment is defined as a food establishment that operates at a fixed location for a period of no more than fourteen (14) consecutive days in conjunction with a single event or celebration such as a fair, carnival, circus, public exhibition, anniversary sale, or occasional sales promotion.
Utensils. "Utensils" shall mean any kitchenware, tableware, glassware, cutlery, containers, or other equipment with which food or drink comes in contact during storage, preparation or serving.
(2) Permits. It shall be unlawful for any person, who does not possess a food and drink permit in good standing, to operate a restaurant in the City of Madison. (Am. by Ord. 8189, 12-28-83)
(3) Authority to Restrict Permit. The Chief of Police or designee may reasonably limit or restrict the operation of a restaurant including mobile carts within such areas of the City as necessary to prevent a traffic hazard, or to protect life and property. Such limitation or restriction shall be for only as long as necessary to restore order and peace. (Cr. by Ord. 11,851, 4-24-97)
(4) Examination and Condemnation of Unwholesome or Adulterated Food and Drink. Samples of food, drink, and other substances may be taken and examined by the Director of Public Health Madison and Dane County as may be necessary for the detection of unwholesomeness or adulteration. The Director of Public Health Madison and Dane County may condemn and forbid the sale of or cause to be removed or destroyed, any food or drink which is unwholesome or adulterated. (Am. by ORD-15-00009, 1-28-15)
(5) Inspection of Restaurants. At least once every twelve (12) months the Director of Public Health Madison and Dane County shall inspect every restaurant located within the City of Madison. In case the Director of Public Health Madison and Dane County discovers the violation of any of the provisions of subsection (6) of this ordinance, they shall make a second inspection after the lapse of such time as is reasonably necessary for the defect to be remedied, and the second inspection shall be used in determining compliance with the requirements of this ordinance. Any violation of the same item of this ordinance on such second inspection shall be grounds for suspension of permit.
One copy of the inspection report shall be posted by the Director of Public Health Madison and Dane County upon an inside wall of the restaurant, and said inspection report shall not be defaced or removed by any person except the Director of Public Health Madison and Dane County. Another copy of the inspection report shall be filed with the records of Public Health Madison and Dane County.
The person operating the restaurant shall upon request of the Director of Public Health Madison and Dane County permit access to all parts of the establishment and shall permit viewing any or all records of foods purchased.
(6) Sanitation Requirements for Restaurants. All restaurants shall comply with the following sanitation requirements.
(a) Floors. The floors of all rooms in which food or drink is stored, prepared or served, or in which utensils are washed, shall be of such construction as to be easily cleaned, shall be smooth, and shall be kept clean and in good repair.
(b) Walls and Ceilings. Walls and ceilings of all rooms shall be kept clean and in good repair. All walls and ceilings of rooms in which food or drink is prepared shall be finished in light color. The walls of all rooms in which food or drink is prepared or utensils are washed shall have a smooth washable surface.
(c) Doors and Windows. When flies are prevalent, all openings into the outer air shall be effectively screened and doors shall be self-closing unless other effective means are provided to prevent the entrance of flies.
(d) Lighting. All rooms in which food or drink is stored or prepared or in which utensils are washed shall be well lighted.
(e) Ventilation. All rooms in which food or drink is stored, prepared, or served, or in which utensils are washed, shall be well ventilated. Grills shall be equipped with an effective hood containing filters and a fan to exhaust smoke and fumes.
(f) Toilet Facilities. Every restaurant shall be provided with adequate and conveniently located toilet and approved handwashing facilities for the public and its employees conforming with the General Ordinances of the City of Madison except that:
1. Access of the public toilets shall not be through an area where food or utensils are stored or processed.
2. Employees' toilets opening directly into a food storage or preparation area shall have self-closing doors.
3. Handwashing signs shall be kept posted in toilet rooms used by employees.
(g) Water Supply. Adequate safe water under pressure shall be convenient in any room where food is prepared or utensils are washed. Private water supply installation shall be in conformance with the Wisconsin Well Construction and Pump Installation Code. Private water supplies shall be sampled at least once every six (6) months and shall conform to the standards of Public Health Madison and Dane County.
For the safety of the occupants of the building the general water supply shall not exceed one hundred fifty (150) degrees Fahrenheit.
It is recommended that water hardness in the hot water supply should not exceed five (5) grains in hardness.
(h) Lavatory Facilities. Separate handwashing facilities in the food preparation area shall be provided. Hot and cold running water, soap and approved hand drying facilities shall be available.
(i) Construction of Utensils and Equipment. All multi-use utensils and all show and display cases or windows, counters, shelves, tables, refrigerating equipment, sinks, and other equipment or utensils used in connection with the operation of a restaurant shall be so constructed as to be easily cleaned and shall be kept in good repair. Work surfaces shall be constructed of hardwood or other approved corrosion resistant material.
(j) Cleaning and Bactericidal Treatment of Utensils and Equipment.
1. All equipment, including display cases or windows, counters, shelves, tables, refrigerators, stoves, hoods, and sinks, shall be kept clean and free from dust, dirt, insects, and other contaminating material. All cloths used by waiters, chef, and other employees shall be clean. Single-service containers shall be used only once.
2. All multi-use eating and drinking utensils shall be thoroughly cleaned and effectively sanitized after each use.
3. Manual Cleaning. The following procedures and equipment shall be used where manual dishwashing is practiced.
a. Dish Tables. Adequate area shall be provided on either end of sinks for storage and draining of eating and drinking utensils.
b. Scraping. Washing shall be preceded by manual or water scraping or preflushing.
c. Washing. Multi-use utensils shall be thoroughly washed in warm water and soap or detergent. Wash water shall be kept clean by frequent changing.
d. Sanitizing of Hand-Washed Dishes. Following hand washing, all utensils shall be sanitized by either of the following two methods:
i. First Method. Submerge all utensils for thirty (30) seconds in clean water maintained at a temperature of one hundred seventy (170) degrees Fahrenheit or more.
A suitable thermometer shall be provided for the continuous determination of the temperature of the water used for hot-water sanitizing.
ii. Second Method. All utensils shall be submerged or rinsed following the washing operation in water at a minimum temperature of one hundred ten (110) degrees Fahrenheit to remove soap or detergent, and then be submerged for at least two (2) minutes in a hypochlorite solution. The solution shall be made up with a chlorine concentration of at least one hundred (100) parts per million and shall be discarded when the chlorine concentration goes below fifty (50) parts per million. All hypochlorite solutions shall be prepared fresh at least three (3) times each day prior to its use in sanitizing the dishes used at each main meal period, and at least twice each day if only glassware is sanitized. Soaps, water softeners, washing compounds and detergents shall not be added to sanitizing solutions. Utensils should be racked in baskets so that all surfaces will be reached by the chemical solution while submerged. Other chemical sanitizing solutions may be approved for use by the Director of Public Health Madison and Dane County in which case the concentration will be specified. A three compartment dishwashing tank shall be necessary in order to meet the requirements of this section. (Am. by ORD-15-00009, 1-28-15)
4. Mechanical Cleaning. The following procedures and equipment shall be acceptable where mechanical utensil washing is employed:
a. Tables. Adequate tables shall be provided for storing, scraping, racking and drying of utensils. In all new or remodeled installations the drying area shall be adequate to provide a forty-five (45) second drying period after utensils leave dish machine.
b. Scraping. (water scraping; preflushing; prerinsing) Gross soil on utensils shall be removed by scraping before utensils enter dish machine.
c. Racking. Utensils shall be placed in racks in a manner so that each utensil will be fully exposed to unrestricted preflushing, washing and rinsing.
d. Washing. Utensils shall be subjected to wash water temperature between one hundred forty (140) degrees—one hundred sixty (160) degrees Fahrenheit and adequate detergent for at least twenty (20) seconds.
e. Sanitizing. Utensils shall be subjected to a sanitizing rinse of at least one hundred eighty (180) degrees Fahrenheit for at least ten (10) seconds in spray type machines, and thirty (30) seconds or immersion type machines with water temperature at least one hundred seventy (170) degrees Fahrenheit. No mechanical dishwasher utilizing a chemical sanitizer may be used without written approval by Public Health Madison and Dane County.
f. Water Pressure. In spray type machines wash and rinse waters shall have fifteen (15) to twenty-five (25) pounds per square inch flow pressure.
g. Thermometers. Easily readable thermometers shall be provided to show the temperature of the wash water and of the rinse water entering the rinse spray arms of spray type machines or in the rinse tank of immersion type machines.
h. Maintenance. All dishwashing equipment shall be maintained in the proper state of repair so as to provide clean and sanitary utensils.
i. Operation. Dishwashing operations shall be such as to insure proper operation of dish machine equipment and comply with this ordinance. Clear and explicit instructions on the dishwashing operation shall be kept posted where readily visible to the dish machine operator.
5. Drying Cloths. Where used, an adequate supply of clean drying cloths shall be readily available to the dishwashing area. Soiled cloths shall be kept in an area or container not readily accessible to the dishwashing area.
6. Glass Washer. Approved automatic cold water glass washers using an approved chemical sanitizer are acceptable.
(k) Storage and Handling of Utensils and Equipment. After bactericidal treatment utensils shall be stored in a clean, dry place protected from flies, dust and other contamination, and shall be handled in such a manner as to prevent contamination. Single-service utensils shall be purchased only in sanitary containers, shall be stored therein in a clean, dry place until used, and shall be handled in a sanitary manner. Drinking straws and toothpicks shall be either wrapped or kept in sanitary dispensers, protected from handling during filling, storage and dispensing and from other sources of contamination.
Where ice cream and frozen desserts are dipped or ladled, running water dipper wells shall be provided.
(l) Plumbing and Disposal of Wastes. All wastes shall be properly disposed of, and all garbage and rubbish shall be kept in suitable receptacles in such manner as not to become a nuisance. All plumbing shall be so designed, installed and maintained as to prevent contamination of the water supply, food, drink or equipment.
(m) Refrigeration. All readily perishable food and drink shall be kept at or below forty (40) degrees Fahrenheit except when being prepared or served. Waste water from refrigeration equipment shall be properly disposed of. Dry refrigeration shall be used in all permanent installations.
(n) Wholesomeness of Food and Drink. All food and drink shall be clean, wholesome, free from spoilage, and so prepared as to be safe for human consumption. All meat, milk, fluid milk products, ice cream, and other frozen desserts served shall be from approved sources. Milk and fluid milk products shall be served in the individual original containers in which they were received from the distributor or from a bulk container equipped with an approved dispensing device; provided, that this requirement shall not apply to cream, which may be served from the original bottle or from a dispenser approved for such service. The dipping of milk, for milk drinks is prohibited. All oysters, clams, and mussels shall be from approved sources, and if shucked shall be kept until used in the containers in which they were placed at the shucking plant.
No custards (pastries, puddings, etc.) over twenty-four (24) hours old shall be served.
(o) Storage, Display and Serving of Food and Drink. All food and drink shall be so stored, displayed, and served as to be protected from dust, flies, vermin, depredation and pollution by rodents, unnecessary handling, droplet infection, overhead leakage, and other contamination. No birds or animals shall be allowed in any area used for the conduct of eating and drinking establishment operations except service animals may be permitted in dining areas. Necessary measures in compliance with current practices approved by the Director of Public Health Madison and Dane County for the elimination of insects and rodents shall be taken. (Am. by ORD-06-00176, 12-8-06; ORD-15-00009, 1-28-15)
(p) Cleanliness of Employees. All employees shall wear clean outer garments and shall keep their hands clean at all times while engaged in handling food, drink, utensils, or equipment. Employees shall not expectorate or use tobacco in any form in any area in which food is prepared. Hairnets or caps shall be worn by employees working in any food preparation area.
(q) Miscellaneous. The premises of all restaurants shall be kept clean and free of litter or rubbish. None of the operations connected with a restaurant shall be conducted in any room used as living or sleeping quarters. Adequate lockers or dressing rooms shall be provided for employees' clothing and shall be kept clean. Soiled linens, coats, and aprons shall be kept in containers for this purpose. A properly charged fire extinguisher shall be provided and kept convenient to the cooking area.
(7) Temporary Restaurant.
(a) Permit. No temporary restaurant shall be operated without a permit. Application for said permit must be filed with the office of the City Clerk at least seven (7) days prior to the event. For temporary restaurant permit applications received less than seven (7) days prior to the event, a twenty-five dollar ($25) late fee per event will be added to the total permit fee. (Am. by Ord. 9618, 11-11-88; ORD-12-00075, 6-20-12)
(b) Fee. Shall be established by the Board of Health in an amount sufficient to recover the costs incurred by the City and may be reestablished by the Board of Health as needed. City fees for permits required by the Madison General Ordinances Chapter 7 shall be published in the Public Health Madison and Dane County Fee Schedule, which shall be publicly available at the City Clerk's Office and posted on the Department's website. (Am. by Ord. 11,817, 3-31-97; Ord. 13,306, 4-30-03; ORD-06-00156, 11-23-06; ORD-16-00111, 12-14-16; Am. by ORD-19-00079, 11-13-19; Am. by ORD-21-00003, 1-19-21; Rpld and Recr. by ORD-22-00125, 12-15-22)
(c) Grounds. The temporary food establishment shall be located in clean surroundings which shall be kept free of litter. Where needed, containers for napkins, paper service, bags and wrappers shall be provided and conveniently located. (Am. by ORD-16-00111, 12-14-16)
1. Water. Adequate water from a safe sanitary source shall be readily available.
2. Toilet Facilities. Approved toilet facilities must be convenient for personnel and patrons and shall be properly maintained.
3. Wastes. Arrangements for proper storage and disposal of garbage, rubbish and liquid wastes shall be made before the application for a permit is filed.
(d) Construction. A suitable roof or cover shall be provided. Sidewalks may be required where they may be deemed necessary for the proper protection of a food or patrons. The floors shall be maintained in a sanitary manner.
1. Kitchen. The kitchen area shall be enclosed or screened or flies absent.
2. Equipment. All equipment shall be so constructed as to be easily cleanable and shall be in good working order.
(e) Operation. The operation of a temporary food establishment shall be such as to assure clean wholesome food. (Am. by ORD-16-00111, 12-14-16)
1. Handwashing Facilities. Hot and cold water, soap and approved toweling shall be provided and shall be convenient to the food preparation and serving areas.
2. Shields. Grills, griddles and ranges not in a kitchen enclosure shall be equipped with a suitable shield covering front, ends and a portion of the top.
3. Refrigeration. Refrigeration shall be adequate, not above forty (40) degrees Fahrenheit, for the proper storage of all perishable food or drink. Dry refrigeration shall be used wherever practicable. The pouring lips of bottles containing milk or other beverages shall not be submerged for cooling. Ice used in food or drink shall be from an approved source and so handled as to avoid contamination.
4. Meat and Dairy Products. Meat and dairy products shall be from approved sources.
5. Dishwashing. Where manual dishwashing is employed the following procedure shall be followed:
a. Wash. Utensils shall be washed in hot water and suitable soap or detergent. Wash water shall be frequently changed.
b. Rinse. After washing the utensils shall be rinsed in clean water.
c. Sanitizing. Multiple use utensils shall be sanitized by submerging for thirty (30) seconds in water maintained at one hundred seventy (170) degrees Fahrenheit or submerged for two (2) minutes in a water solution containing one hundred (100) parts per million available chlorine or other equivalent approved sanitizer.
d. Drying. When practicable utensils should be air dried. When toweling must be employed an adequate supply of clean towels must be readily available. Soiled towels shall be removed to an area or container not readily accessible to the drying operation.
(f) Storage of Food and Utensils. Food and utensils shall be stored in a clean dry place protected from insects, dust, splash and other contamination.
(g) Preparation and Serving of Food. All foods shall be prepared in a clean, safe manner. Foods being displayed shall be protected from dust, dirt, insects and other contamination.
(h) Cleanliness. All personnel shall keep their hands and fingernails clean. Clothing shall be clean. Hairnets or caps shall be worn by persons preparing or portioning food.
(i) Disease Control. All personnel preparing, serving food or handling utensils shall comply with subsection (9) (Disease Control) of the ordinance.
(j) Registration Required. A temporary food establishment shall register with the department prior to commencing operations in any twelve-(12) month period between July 1 and June 30 of the succeeding year. Failure to register a temporary restaurant or temporary retail food operation shall be a violation of this ordinance punishable by a forfeiture of not less than fifty dollars ($50) nor more than one hundred dollars ($100) for the first offense and not less than one hundred dollars ($100) nor more than five hundred dollars ($500) for a second or subsequent offense in any five- (5) year period. Registration under this section shall be required without regard to the number of days of operation anticipated by the owner or operator of the facility and without regard to whether the facility is exempt from the requirement to obtain a license under state law. (Cr. by ORD-16-00111, 12-14-16)
(k) Inspection. Without regard to whether a temporary restaurant or temporary retail food operation is required to obtain a license under state law, the department is authorized to inspect any such operation at any time and to issue a cease operations order if unsanitary conditions are found to exist. The Department shall cause any such order to be posted in a prominent and conspicuous place on the premises. (Cr. by ORD-16-00111, 12-14-16)
(8) Reinstatement of Permit. The owner or operator of any restaurant for which the permit has been suspended may at any time make application for the reinstatement of the permit. Within three (3) days after the receipt of a satisfactory application, accompanied by a statement signed by the applicant to the effect that the violated provisions of this ordinance have been conformed with, the Director of Public Health Madison and Dane County shall make a reinspection, and thereafter as may additional reinspections as she or he may deem necessary to assure her/himself that the applicant is again complying with the requirements, and in case the findings indicate compliance, shall reinstate the permit. (Am. by ORD-14-00012, 1-14-14; ORD-15-00009, 1-28-15)
(9) Disease Control. No person who is affected with any disease in a communicable form or is a carrier of such disease shall work in any restaurant and no restaurant shall employ any such person. All medically suspected cases of communicable disease shall be studied by Public Health Madison and Dane County to determine presence or absence of communicable disease. Until it can be determined by examination and/or tests that communicable disease is not present, the employee shall not work in a restaurant.
No person with any open lesion which may subject any food or utensil to contamination therefrom shall prepare or serve food or handle restaurant utensils.
(10) Adoption by Reference. Wis. Admin. Code ch. ATCP 75, Restaurants, and subsequent amendments, additions and recodifications, are adopted by reference. (Cr. by Ord. 8309, 4-16-84; Am. by ORD-12-00035, 3-28-12)
(11) Sections in this code that are more restrictive or not covered in the Wis. Admin. Code ch. ATCP 75, shall be enforced over the Wis. Admin. Code ch. ATCP 75, unless the conflicting provisions of the state code are mandatory. (Cr. by Ord. 8309, 4-16-84; Am. by ORD-12-00035, 3-28-12)
(12) Penalties. Any person who violates any provision of this ordinance shall be fined not less than twenty dollars ($20) nor more than two hundred dollars ($200). Each and every violation of the provisions of this ordinance shall constitute a separate offense. (Renumbered and Am. by Ord. 8309, 4-16-84)
(13) Unconstitutionality Clause. Should any section, subsection, sentence, paragraph, clause or phrase of this ordinance be declared unconstitutional or invalid for any reason, the remainder of said ordinance shall not be affected thereby. (Renumbered by Ord. 8309, 4-16-84)
(14) Appeal.
(a) Pursuant to Wis. Admin. Code § ATCP 75.106(3), any operator aggrieved by an order of the Director of Public Health Madison and Dane County may request a hearing to appeal the order. A request for a hearing shall be submitted to the Board of Health for Madison and Dane County within fifteen (15) days after issuance of the order; otherwise, the right to request a hearing shall be deemed waived. (Am. by ORD-12-00035, 3-28-12)
(b) The matter shall be heard before a subcommittee of the Board of Health for Madison and Dane County consisting of three (3) members appointed by the Chair. All parties shall be notified of the date, time and location of the hearing to be set no more than thirty (30) days nor less than ten (10) days after the request has been received by the Board of Health for Madison and Dane County. At the hearing the operator and the Director of Public Health Madison and Dane County may be represented by counsel, shall have the opportunity to present evidence, and shall be able to call and cross-examine witnesses. Within ten (10) days of the hearing, the subcommittee shall issue a written decision stating the reason therefor.
(c) The decision of the subcommittee shall be a final determination and shall be subject to review in Circuit Court of Dane County as may be provided by law. Any party aggrieved by the decision may seek review thereof within thirty (30) days after the date of the final determination.
(Am. by ORD-16-00111, 12-14-16) (Am. by Ord. 7899, 12-29-82; ORD-15-00009, 1-28-15) (Am. by Ord. 7899, 12-29-82; ORD-15-00009, 1-28-15) (Am. by Ord. 7899, 12-29-82; ORD-15-00009, 1-28-15) (Am. by Ord. 7899, 12-29-82; ORD-15-00009, 1-28-15) (Sec. 7.08(14) Am. by Ord. 11,897, 7-14-97; Ord. 13,170, 10-23-02; ORD-05-00033, 2-24-05; ORD-15-00009, 1-28-15)