Or. Admin. Code § 333-029-0110 - Lodging Unit Kitchens

(1) Lodging unit kitchens shall have:

(a) A sink suitable for dishwashing with hot and cold water. Hot water shall be at not less than one hundred forty degrees (140o) F.;

(b) A refrigerator capable of maintaining a temperature of forty-five degrees (45o) F. or less,

(2) Utensil and equipment, if supplied, shall be easily cleanable, kept in good repair, and otherwise comply with OAR 333-150-0000 parts 4-1 and 4-2.

(3) Utensils supplied in lodging units shall be washed, rinsed, and sanitized after each occupancy according to OAR 333-150-0000 parts 4-6 and 4-7, or have a notice stating "For your convenience, dishes and utensils have been washed. If you would like to further sanitize these items, please contact the manager." The sanitizing agent shall be available in the office.

Notes

Or. Admin. Code § 333-029-0110

HD 1-1978, f. & ef. 1-4-78; HD 19-1983(Temp), f. & ef. 10-18-83; HD 12-1984, f. & ef. 6-20-84; HD 5-1985, f. & ef. 4-25-85; HD 27-1994, f. 10-27-94, cert. ef. 12-31-94; OHD 11-2002, f. & cert. ef. 8-7-02; PH 5-2004(Temp), f. & cert. ef. 2-13-04 thru 7-30-04; PH 15-2004, f. & cert. ef. 4-9-04

Stat. Auth.: ORS 446.321

Stats. Implemented: ORS 446.330