§ 12-315. Bed and breakfast homes.

The state department of health rules on food service sanitation shall apply to bed and breakfast homes with the following exceptions:

(1)

Pets may be present on the premises, but shall be excluded from food preparation and dining areas at all times.

(2)

Laundry facilities installed in accordance with manufacturer's instructions may be present in the residential kitchen.

(3)

Potentially hazardous foods shall be cooked and served only for immediate consumption and only for registered, overnight house guests, or guests at private breakfasts, luncheons, dinners, or receptions. The following food handling practices shall be prohibited:

a.

Cooling and reheating food prior to service.

b.

Hot holding of food for more than two hours.

c.

Service of leftover food.

(4)

A three-compartment sink shall be provided and used for manual cleaning and sanitizing of cooking equipment, utensils and tableware. The director may allow the use of a portable dish tub in lieu of a third compartment if no health hazards will result.

(5)

A domestic or home-style dishwasher may be used if the following criteria are met:

a.

The dishwasher must effectively remove physical soil from all surfaces of dishes.

b.

The dishwasher must sanitize dishes by the application of sufficient accumulative heat.

c.

The operator shall provide and use daily a maximum registering thermometer or a thermal label that the final rinse or drying cycle raises the surface temperature to a minimum of 160 degrees Fahrenheit.

d.

The dishwasher must be installed and operated according to the manufacturer's instructions for the highest level of sanitization possible when sanitizing residential kitchen utensils and tableware. A copy of the instructions must be available on the premises at all times.

(6)

The owner or operator of a bed and breakfast home commits an offense if the bed and breakfast home is operated in violation of any provision of this section.

(Code 1994, § 6.219; Ord. No. 372, § 1, 6-14-2004)