R392-502-14. Food and Beverage Service

(1)(a) Any food service, including the dispensing of ice, shall comply with the requirements of Rule R392-100. (b) The operator shall ensure that ice machines intended for guest use are designed for automatic dispensing. (c) This rule does not require that an operator provide a 3-compartment sink, or commercial-grade dishwasher or refrigerator in any guest room. (2) Eating and drinking utensils and food service equipment for use by guests in rooms shall be: (a) single service; or (b) washed, rinsed, sanitized, and stored daily upon request and before each new occupant use in a manner prescribed in Rule R392-100, Food Service Sanitation and protected from subsequent contamination. (3) Any appliance provided in a public lodging unit, including a coffee maker, microwave, or refrigerator shall be cleaned between occupant use or more frequently as needed to be maintained clean by: (a) using a clean, sanitary cloth; and (b) not using any cleaning equipment, tool, or implement that was previously used in a toilet room or other unsanitary surface. (4) A refrigerator, when provided in a guestroom, shall be capable of holding food at or below 41 degrees F. (5) When a kitchenette is provided in the guestroom, the operator shall sanitize counter surfaces between guest use.