WAC 246-215-141   Bed and breakfast operations.  (1) The permit holder and person in charge of a bed and breakfast operation must comply with the requirements of this chapter, except as otherwise provided in this section.

     (2) The regulatory authority may impose additional requirements to protect against health hazards related to the food service portion of a bed and breakfast operation.

     (3) Food may be handled in the residential kitchen of a bed and breakfast operation without meeting the provisions of Food Code sections 2-301.15, 4-202.15, 4-202.16, 4-202.17, 4-203.13, 4-204.12, 4-204.16, 4-204.113, 4-204.115, 4-204.118, 4-204.120, 4-301.14, 4-302.13, 4-302.14, 4-402.11, 4-402.12, 4-501.11, 4-501.13, 4-501.16, 4-501.110, 4-501.112, 4-501.113, 4-501.116, 4-602.12, 4-703.11, 4-904.13, 5-203.13; parts 4-8 and 5-5; and chapters 6 and 7, if:

     (a) The number of guest bedrooms does not exceed eight;

     (b) Food service is limited to overnight guests;

     (c) Breakfast is the only meal prepared; however, nonpotentially hazardous baked goods may be prepared and served at any time of the day;

     (d) Potentially hazardous foods are prepared for immediate service only; and

     (e) Potentially hazardous foods are not cooled for later reheating.

     (4) If food service is provided in a bed and breakfast operation other than under the conditions of subsection (3) of this section, all foods must be prepared in an approved nonresidential kitchen meeting the requirements of this chapter.

     (5) The person in charge of a bed and breakfast operation must ensure:

     (a) Food supplies for personal use are separated from food supplies intended for guest use;

     (b) Food contact surfaces are thoroughly cleaned before each use;

     (c) A sink for handwashing is accessible and conveniently located for use by food employees during all times food is prepared for bed and breakfast guests;

     (d) Each sink used for handwashing is provided with a supply of hand soap and single use towels or other approved hand-drying device;

     (e) Refuse, recyclables, and returnables are stored in a manner that does not create a public health hazard or nuisance;

     (f) The premises are maintained to control insects, rodents, and other pests;

     (g) Children under age ten and animals are kept out of food preparation areas during all times food is prepared for bed and breakfast guests; and

     (h) Toxic chemicals are stored in accurately labeled containers away from all foods and food service supplies.

     (6) The kitchen of a bed and breakfast operation must have at least the following facilities for cleaning and sanitizing food contact utensils and equipment and to allow handwashing in a separate sink basin from one used for food preparation:

     (a) A three-compartment sink; or

     (b) Two sink basins plus a home-style dishwasher with a sanitizing cycle providing 155°F or hotter water.



[Statutory Authority: RCW 43.20.050, 43.20.145 and 69.80.060. 04-22-111, § 246-215-141, filed 11/3/04, effective 5/2/05.]