Oklahoma Administrative Code
Title 310 - Oklahoma State Department of Health
Chapter 285 - Lodging Establishments
Subchapter 5 - Sanitary Operations and Controls
Section 310:285-5-6.1 - Food service

Universal Citation: OK Admin Code 310:285-5-6.1

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.

Disclaimer: These regulations may not be the most recent version. Oklahoma may have more current or accurate information. We make no warranties or guarantees about the accuracy, completeness, or adequacy of the information contained on this site or the information linked to on the state site. Please check official sources.
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