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Food Service Facilities
The La Crosse County Health Department issues permits for various types of
food service in the county.
Restaurant requirements are outlined in Wisconsin
Administrative Code,
Chapter HFS 196.
Retail food establishment requirements are outlined in
Wisconsin Administrative Code,
Chapter ATCP 75.
Requirements for restaurants and retail food operations
are in the Wisconsin
Food Code.
The food preparation area shall have cleanable
floors, walls, and ceilings.
All food service equipment shall be commercial,
NSF or similarly approved.
Approved facilities for washing utensils and
equipment must be available.
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
 Produce
or food preparation sink
Utility sink
or curbed cleaning area with a floor drain
A pre-wash
sink adjacent to the dishwashing machine
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| Handwash sinks are required in all food
preparation and utensil washing area. These sinks shall be accessible to
employees at all times. The handwash sink must have a non-hand operated
control for turning the water on and off.
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.
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 6 months of opening for business.
Restaurants that only serve pre-packaged foods
are exempt from this requirement.
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