3806. CONDITIONS OF LICENSE RETENTION - RESPONSIBILITIES OF LICENSEES OF RESIDENTIAL KITCHENS IN BED & BREAKFAST OPERATIONS

3806 CONDITIONS OF LICENSE RETENTION ─ RESPONSIBILITIES OF LICENSEES OF RESIDENTIAL KITCHENS IN BED & BREAKFAST OPERATIONS 3806.1 Licensees of residential kitchens in bed & breakfast operations shall comply with § 700 and all applicable provisions of this Code, including but not limited to the following: (a) Section 200, Responsibility ─ Assignment & Qualification of Person in Charge; P (b) Section 201, Knowledge ─ Person in Charge; P (c) Section 202, Duties ─ Person in Charge; (d) Section 203, Certification and District-Issued ID Requirements ─ Food Protection Manager, Person in Charge; (e) Section 3706, Department-issued Health Inspection Certificate, including any plans or standards approved or imposed as part of the issuance of the Health Inspection Certificate; (f) Chapter 3, Food Employee/Applicant Health; (g) Chapter 4, Personal Cleanliness of Food Employees; (h) Section 712, Specifications for Receiving ─ Ice; P (i) Section 807, Preventing Contamination from Ice Used as Exterior Coolant ─ Prohibited as an Ingredient; (j) Section 809, Preventing Contamination from Equipment and Utensils ─ Food Contact with Equipment and Utensils; P (k) Section 810, Preventing Contamination from Utensils ─ In-Use Utensils, Between-Use Storage; (l) Section 812, Preventing Contamination from Wiping Cloths ─ Use Limitation; (m) Section 816, Preventing Contamination from the Premises ─ Food Storage; (n) Section 817, Preventing Contamination from the Premises ─ Food Storage, Prohibited Areas; (o) Section 818, Preventing Contamination from the Premises ─ Vended Potentially Hazardous Food (Time/Temperature Control for Safety Food), Original Container; (p) Section 819, Preventing Contamination from the Premises ─ Food Preparation; (q) Section 821, Preventing Contamination by Consumers ─ Condiments, Protection; (r) Section 906, Reheating ─ For Hot Holding; P (s) Section 1005, Temperature and Time Control ─ Potentially Hazardous Food (Time/Temperature Control for Safety Food) Hot and Cold Holding; P (t) Section 1009, Time as a Public Health Control; P (u) Section 1536, Acceptability ─ Food Equipment, Certification and Classification; (v) Section 4402, Access to premises and records; (w) Sections 4302 through 4304, Application Procedure – Form of Submission, Qualifications and Responsibilities of Applicants, and Contents of the Application; and (x) Chapter 34, Operational Supplies and Applications of Poisonous or Toxic Materials. SOURCE: Final Rulemaking published at 50 DCR 4394 (June 6, 2003); as amended by Final Rulemaking published at 59 DCR 13690 (November 30, 2012).