Current through Vol. 42, No. 1, September 16, 2024
(a) Food service,
if provided, shall be limited under a lodging license. The products shall be
from an approved source and limited to the following:
(1) Coffee;
(2) Tea;
(3) Commercially processed fruit juices;
(4) Carbonated beverages. Beverage
dispensers may be used if the source of ice for the dispenser is automatic
dispensing;
(5) Fresh, washed,
uncut fruits, or fruits that are processed in a regulated establishment;
(6) Baked goods;
(7) Cereals;
(8) Jams, jellies, syrups;
(9) Pasteurized Grade A milk, Pasteurized
Grade A cream, non-dairy creamers;
(10) Butters, margarines, or products of
similar nature;
(11) Commercially
produced hard cheeses, cream cheese, and yogurt;
(12) Except for (9), (13), and (14) of this
subsection, Time/Temperature Control for Safety foods commercially packaged in
individual servings;
(13) Bulk or
individual waffle mixes from a commercial producer that is regulated by a food
regulatory agency. Prepared mixes shall be discarded after the food service has
ended.
(14) Gravy in bulk form from
a commercial producer that is regulated by a food regulatory agency. Prepared
gravy shall be heated to 135°F or above prior to service and discarded
after the food service has ended; and
(15) Left over, non-packaged food items from
the continental breakfast shall not be reused for customer service.
(b) Equipment required to conduct
food service under a lodging license shall consist of at least the following:
(1) A three (3) compartment warewashing sink
or commercial dish washing machine dedicated solely to the cleaning of utensils
and equipment used in the food service operation or the multiuse utensils
supplied to guest rooms.
(A) The warewashing
sink shall not be used for handwashing.
(B) Sink compartments shall have smooth
rounded corners and be large enough to permit the accommodation of the
equipment and utensils.
(C) Each
compartment of the sink shall be supplied with hot and cold potable running
water.
(D) Warewashing facilities
shall not be located in laundry areas, living, or tenant quarters.
(2) Test strips to measure
sanitization;
(3) A handwashing
sink, supplied with hot and cold running water, separate from the three (3)
compartment sink in the food preparation area that shall be used for no other
purpose;
(4) Commercial
refrigeration that is capable of holding 41°F or less;
(5) Thermometers for all refrigerators used
to store Time/Temperature Control for Safety Foods;
(6) Sneeze guards and covers for self-service
foods that are not wrapped or protected; and
(7) Calibrated, probe type thermometer.
(c) Milk, milk products,
prepared waffle mixes, and juices removed from the original container for
dispensing or consumption shall be discarded after the food service has ended.
Milk, milk products, and other Time/Temperature Control for Safety Foods may be
held above 41°F but less than 70°F for no more than six (6) hours and
then discarded or discarded at the end of four (4) hours if the temperature
exceeds 70°F. The food shall have an initial temperature of 5°C
(41°F) or less when removed from cold holding temperature control.
(d) All food and food contact
surfaces shall be stored at least six inches above floor level in a clean and
dry location so that it is protected from splash, dust and other contamination.
(e) Lodging establishments may
offer prepackaged food or beverage for sale in guest rooms or at the check in
area using a cabinet, refrigerator, freezer, or mini-bar.
(f) Lodging establishments providing any food
service in excess of this section must obtain a food service license from the
Department and shall comply with the requirements of OAC 310:257, Food
Establishments.
(g) All food shall
be from sources approved by law.