R392-502-14. Food and Beverage Service

  (1) All food services, including the dispensing of ice, shall comply with the requirements of Rule R392-100. The operator shall ensure that all ice machines intended for guest use are designed for automatic dispensing.

  (a) This rule does not require that an operator provide a 3-compartment sink, or commercial-grade dishwasher or refrigerator in any guest room.

  (2) All 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 and protected from subsequent contamination.

  (3) All appliances provided in public lodging units, including but not limited to coffee makers, microwaves, and refrigerators 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.