Ice and ice dispensing

A lodging establishment shall meet the following requirements: 1. Ice must be manufactured, stored, transported, and handled in a manner approved by the department. 2. Ice, if provided in a public area to guests or the general public, must be provided through an automatic self-service dispensing machine only. The automatic self-service dispensing machine must be constructed to prevent direct access to bulk ice storage compartments by guests or the general public. 3. Ice machines other than the type specified in subsection 2 which allow direct access to the bulk ice storage compartments must only be accessible to employees, and: a. Employees shall wash their hands prior to dispensing in accordance with chapter 33-33-04.1; b. Employees shall dispense ice with scoops, tongs, or other ice-dispensing utensils; c. Ice-dispensing utensils must be stored on a clean surface or in the ice with the dispensing handle extending out of the ice; and d. Scooping of ice with a cup, glass, or similar container is prohibited. 4. Processes and controls must be designed and monitored to ensure all ice and ice-dispensing equipment is clean to sight and touch and maintained in accordance with the manufacturer's specifications such that neither the product nor the product area is subject to contamination. 5. Ice-dispensing utensils must be cleaned and sanitized in accordance with section 33-39-01-05 and a minimum of once every twenty-four hours or any time contamination may have occurred. 6. Ice machines used on the premises must be cleaned and sanitized in accordance with the manufacturer's specifications at the frequency recommended by the manufacturer.