FACILITIES AND CONTROLS
1. Enough potable water from an approved
source for the needs of the Bed and Breakfast establishment shall be provided.
When a private water supply is used, it shall be under pressure and
constructed, maintained and operated in accordance with regulations under the
Non-Community Water System Regulations, Division of Water Supply, Department of
Environment and Conservation.
Cold running water under pressure shall
be provided to all equipment that uses
water. Hot and cold running water under pressure shall be
provided to all lavatories, bathing facilities, laundry facilities, and all
water-using equipment where eating and drinking utensils are
(ii) Within the food
service operation, each lavatory shall be provided with hot and cold water
tempered by means of a mixing valve or combination faucet. Any self-closing,
slow-closing, or metering faucet used shall be designed to provide a flow of
water for at least fifteen (15) seconds without the need to reactivate the
faucet. Steam-mixing valves are prohibited.
3. Ice used for any purpose shall be made
from water which comes from an approved source and shall be used only if it has
been manufactured and handled in a sanitary manner.
Self-service Ice Machines
1. Self-service ice provided for the Bed and
Breakfast establishment guest shall be dispensed through use of sanitary ice
machines or shall be prepackaged for individual Bed and Breakfast establishment
guests from an approved source in all Bed and Breakfast establishments
constructed after January 1, 1991, provided, however, that ice machines located
in individual rooms shall not be prohibited. Self-service ice storage bins
presently being used may be continued in use indefinitely, provided that the
machines are maintained in good repair and capable of being properly cleaned.
On or after January 1, 1991, when self-service ice storage bins are replaced,
or additional ice machines are added, a sanitary ice-dispensing machine shall
2. Ice machines shall
be easily cleanable, kept clean, and free of contaminants and rust.
3. Ice storage containers and scoops shall be
smooth, constructed of impervious material designed to facilitate cleaning, and
shall be stored, handled and used in a sanitary manner.
4. Tableware and Kitchenware such as
multi-use ice buckets and glassware placed in individual guest rooms shall be
washed, rinsed and sanitized each day.
5. In lieu of wash, rinsing and sanitizing
ice buckets and glassware, single service utensils may be used. Ice buckets
with plastic liners need only to be washed and rinsed.
1. General. Plumbing shall be sized,
installed and maintained according to law. There shall be no cross-connections
between any safe water supply and any unsafe or questionable water supply, or
any source of pollution through which the safe water supply might become
System. A non-potable water system is permitted only for purposes such as
air-conditioning and fire protection and only if the system is installed
according to law and the non-potable water does not contact, directly or
indirectly the potable water system or equipment or utensils that come in
contact with food or drink. The piping of any non-potable water system shall be
durably identified so that it is readily distinguishable from piping that
carries potable water.
The potable water system shall be installed to preclude the possibility of
backflow. Devices to protect against backflow and backsiphonage shall be
installed at all fixtures and equipment where an air gap at least twice the
diameter of the water inlet is not provided between the water outlet from the
fixture and the fixtures flood-level rim and wherever else backflow or
backsiphonage may occur. A hose shall not be attached to a faucet unless a
backflow prevention device is installed.
All sewage, including liquid waste, shall be disposed of by a
public sewerage system or by a sewage disposal system constructed and operated
according to law.
Insect and Rodent Control
Effective measures intended to control the presence of rodents, flies, roaches,
and other insects on the premises shall be utilized. The premises shall be kept
in such condition as to prevent the harborage or feeding of insects, rodents or
to the outside shall be effectively protected against the entrance of rodents
and shall be protected against entrance of insects by tight-fitting doors and
windows. Screen or storm doors shall be self-closing, and screens for windows,
doors, skylights, transoms, and other openings to the outside shall be tight
fitting and free of breaks. Screening materials shall not be less than sixteen
mesh to the inch.
In absence of storm or screen doors, any door leading from
the kitchen area or food store room to the outside shall be
In kitchens that cannot be closed off from the remaining
facility, all exit doors leading to the outside must be self-closing and all
open windows shall be screened.
Garbage and Refuse
1. All containers used in guest rooms,
lobbies and hallways for storage of garbage and refuse shall be constructed of
durable metal or other approved types of materials, which do not leak, do not
absorb liquids, shall not support combustion or melt under intense heat. Such
containers shall be thoroughly cleaned on the inside and outside each time they
are emptied unless liners are used.
2. All outside refuse or garbage storage
containers shall be constructed of durable metal or other approved types of
materials, which do not leak and do not absorb liquids, and shall be provided
with tight-fitting lids or covers and shall, unless kept in a special
vermin-proof room or enclosure, be kept covered when stored. Each container
shall be cleaned at such frequency as to prevent a nuisance or odor. Liquid
waste resulting from the cleaning of containers shall be disposed of in an
3. The rooms,
enclosures, areas and containers shall be adequate for storage of all refuse or
garbage accumulating on the premises in accordance with these rules. Adequate
cleaning facilities shall be provided and each storage room, enclosure or
container shall be thoroughly cleaned after the emptying or removal of refuse
or garbage Areas surrounding these rooms, enclosures and containers shall be
kept clean and orderly.
garbage and refuse shall, prior to disposal, be kept in durable,
rust-resistant, non-absorbent, watertight, rodent-proof standard garbage
containers which shall be kept covered when filled or stored or not in
continuous use. All solid waste shall be disposed of with sufficient frequency
and in such a manner as to prevent insect breeding and public health
5. All outside premises
shall be maintained free of litter and unnecessary articles.
Poisonous or Toxic Materials
1. General. Only such poisonous and toxic
materials as are required to maintain sanitary conditions and for sanitization
purposes may be used or stored in Bed and Breakfast establishments. Such
materials shall be properly stored and identified and shall be used only in
such manner and under such conditions as shall not constitute a hazard to
employees or guests.
of poisonous or toxic materials including insecticides and rodenticides, shall
be prominently and distinctly labeled for easy identification of
3. Poisonous or toxic
materials shall be stored in cabinets or shelves that are used for no other
purpose and in a place other than an area where linens or other articles which
come in personal contact with guests are stored. Bactericides and cleaning
compounds shall not be stored in the same cabinet or shelf or area of a room as
are insecticides, rodenticides, or other poisonous or toxic
cleaning compounds or other compounds shall not be used in a way that leaves a
toxic residue, nor in a way that constitutes a hazard to employees or guests.
Poisonous or toxic materials or cleaning compounds shall be used only in full
compliance with their labeling.
1. Employee health. No person while affected
with any disease in a communicable form, or while a carrier of such disease, or
while afflicted with boils, infected wounds, or sores shall work in any area of
a Bed and Breakfast establishment in any capacity in which there is a
likelihood of such a person contaminating bedding and other surfaces with
pathogenic organisms, or transmitting disease to other individuals, and no
person known or suspected of being affected with any such disease or condition
shall be employed in such an area or capacity. When there is reason to suspect
that any employee has contracted any disease in communicable form or has become
a carrier of such a disease, the employee shall be (i ) removed from the Bed
and Breakfast establishment; or (ii) his service be restricted to some area of
the establishment where there would be no danger of transmitting
2. Personal cleanliness.
Employees, other than clerical employees, shall thoroughly wash their hands and
the exposed portions of their arms with soap and warm water before starting
work, during work as often as necessary to keep them clean and after smoking,
eating/drinking or using the toilet. Employees shall keep their fingernails
clean. Employees shall maintain a high degree of personal cleanliness, and
conform to other good hygienic practices.
1. General. Fire and electrical hazards are
2. Alarm systems.
Battery operated or directly wired smoke detectors shall be installed in each
sleeping room and on each guest floor of all Bed and Breakfast establishments.
All smoke detectors shall be approved and maintained according to
Evacuation plan and fire
prevention equipment notices.
All Bed and
Breakfast establishments shall post and maintain in a conspicuous place in each
guest sleeping room a diagram calling attention to and advising such guest of
fire escape routes and fire prevention equipment installed in the building. Any
printed matter shall be in typeface of at least twelve point. Such diagram
shall include, but not be limited to the following:
(I) The locations of the nearest fire escapes
or exits from such room;
locations of the nearest fire extinguishers from such rooms;
(III) If the building has a fire warning
system which is activated by pulling a lever in case of fire, the locations of
the nearest such levers from such rooms;
(IV) The extent to which the building has
been equipped with smoke alarm or fire detection devices; and
(V) The extent to which a sprinkler system
has been installed in the building.
A notice shall be placed in a
conspicuous location so as to be readily visible to guests as they check in the
facility upon arrival. Such notice shall include but not be limited to the
(I) Whether the building has a
fire warning system which is activated by pulling a lever in case of
(II) The extent to which the
building has been equipped with smoke alarms or fire detection devices;
(III) The extent to which a
sprinkler system has been installed in the building.
An approved type fire extinguisher shall be placed on each
guest floor at a convenient location outside guest rooms.
Storage of Flammables
Gasoline, paints or other flammables shall be stored in a
well-ventilated building or area away from guest sleeping rooms.
1. Floors in establishment shall
be kept clean and in good repair. The walls and ceilings of rooms and areas
shall be kept clean and in good repair.
Toilet, Handwashing, Laundry, and Bathing
(i) Establishments shall be
provided with approved, adequate, sanitary toilet, handwashing, and bathing
facilities. These facilities, and laundry facilities used in conjunction with
guest rooms, shall be kept clean and in good repair.
(ii) All lavatories and baths shall be
supplied with hot and cold running water. Each guest shall be provided
individual soap and clean individual bath cloths and towels.
(iii) Clean towels and bath cloths shall be
stored and handled in a sanitary manner.
Anti-slip tubs, adequate slip strips,
appliques, or slip-proof mats shall be provided in each bathing facility and
shall be kept clean and in good repair.
In establishments constructed after January 1, 1991 all
toilets, handwashing and bathing facilities shall be provided in each guest
Telephone service shall be accessible to guests and staff in
the event of emergencies.
(i) Natural and artificial lighting for
general cleaning purposes and safety of quests shall be at least ten (10)
footcandles in guest rooms, stairways, hallways, closets and storage
(ii) Lighting in reading
areas of guest rooms shall be thirty (30) footcandles.
Sleeping and toilet rooms shall have sufficient ventilation
to keep them free from steam condensation, excessive heat vapors, smoke, fumes
or noxious odors.
Windows and Doors
All windows and doors shall be kept clean and maintained in
good repair. All doors shall be constructed and equipped with in-room security
devices, such as locks, chains, or similar devices. All open windows shall
(i) Furniture, mattresses,
curtains, draperies, etc., shall be kept clean and in good repair.
(ii) Clean bed linens in good repair shall be
provided for each guest, and shall be changed between guest. When a guest is
present multiple days, linens shall be changed as often as necessary or every
(iii) Clean linens shall
be stored and handled in a sanitary manner and separate from soiled
(iv) Linens shall be
thoroughly washed in a detergent solution containing a sanitizer equivalent to
at least 50 parts per million available chlorine. Single-service articles shall
be made from non-toxic materials. Single-service articles placed in sleeping
rooms shall be individually wrapped or dispensed in a sanitary manner.
Single-service articles shall be used only once.
Storage Areas and Closets
All closets shall be kept clean and in good