Current through Reg. 49, No. 38; September 20, 2024
(a) General.
(1) A bed and breakfast extended, in addition
to licensing with the applicable regulatory authority, shall comply with the
minimum requirements of this section if the establishment:
(A) has more than seven rooms for rent;
or
(B) provides food service other
than breakfast to overnight guests.
(2) A bed and breakfast food establishment
that provides food service to customers in addition to its overnight guests
must comply with the rules and regulations applicable to retail food
establishments, including licensing with the applicable regulatory
authority.
(3) A bed and breakfast
limited:
(A) has seven or fewer rooms for
rent;
(B) serves only breakfast to
overnight guests;
(C) is not a
retail food establishment; and
(D)
complies with subsection (b) of this section.
(b) Certified food protection manager. The
owner or manager shall successfully complete a food manager's certification
course accredited by this department.
(c) Food supplies. Food shall be obtained
from approved sources in accordance with Food Code, Subpart 3-201, §
228.61
of this chapter (relating to Approved Sources for Exotic Game Animals), and
§
228.62 of this
chapter (relating to Specifications for Receiving) and shall be in sound
condition and be safe for human consumption.
(d) Food preparation and protection.
(1) Food preparation and protection. Food
shall be prepared and protected in accordance with Food Code, Chapter 3 -
Food.
(2) Temperature requirements.
All food temperature requirements shall be met as contained in Food Code,
Subparts 3-202, 3-401-403, and 3-501, §
228.62 of this
chapter, and §
228.64
of this chapter (relating to Donation of Foods).
(e) Cleaning and sanitizing.
(1) Manual. A three-compartment sink shall be
used if washing, rinsing, and sanitizing of utensils and equipment is done
manually; or a two-compartment sink may be utilized if single service tableware
is provided, and if an approved detergent sanitizer is used.
(2) Mechanical. Cleaning and sanitizing may
be done by spray-type or immersion dishwashing machines or by any other type of
machine or device if it is demonstrated that it thoroughly cleans and sanitizes
equipment and utensils either by chemical or mechanical sanitization.
(f) Personal hygiene. Employees
shall conform to good hygienic practices as required in in Food Code, Subparts
2-301-304 and 2-401-402.
(g)
Employee restrooms. A restroom shall be available for use by
employees.
(h) Equipment and
utensil design and construction. All equipment and utensils shall be
constructed of safe materials and maintained in good repair.
(i) Handwash sinks.
(1) Location. An accessible and conveniently
located handwash sink shall be provided in or immediately adjacent to food
preparation areas and restrooms.
(2) Intended use. Handwash sinks shall be
used for no other purpose other than handwashing.
(j) Food-contact surfaces. All food contact
surfaces, counters, or work surfaces in the bed and breakfast establishment
shall be smooth, non-absorbent and easily cleanable.
(k) Insect proof/rodent proof.
(1) Construction. Food service preparation
and storage areas shall be constructed and maintained to prevent the entry of
pests and other vermin.
(2)
Chemical control. Pesticides and rodenticides shall be applied in accordance
with Food Code, Subpart 7-206.
(l) Equipment. Equipment shall be provided to
maintain time and temperature control for safety foods (TCS foods) at the
temperatures required in accordance with Food Code, Chapter 3 - Food.
(m) Garbage receptacles. Impervious
receptacles shall be provided for storage of garbage and refuse.
(n) Sewage. Sewage shall be disposed through
an approved facility that is:
(1) a public
sewage system; or
(2) an individual
sewage disposal system that is sized, constructed, maintained, and operated
according to law in 30 TAC Chapter 285 (relating to On-Site Sewage
Facilities).
(o) Water
supply. Hot and cold water under pressure shall be provided and shall be from
an approved source that meets the standards in accordance with:
(1) state drinking water quality standards in
accordance with 30 TAC §§
290.38-
290.47
(relating to Rules and Regulations for Public Water Systems), and 30 TAC
§§
290.101-
290.114,
290.117 - 290.119, 290.121, and 290.122 (relating to Drinking Water Standards
Governing Drinking Water Quality and Reporting Requirements for Public Water
Systems); or
(2) private water
system standards as provided in 30 TAC Chapter 290, Subchapter F (relating to
Drinking Water Standards Governing Drinking Water Quality and Reporting
Requirements for Public Water Systems), concerning transient noncommunity water
systems.
