| (a) General. A Bed and Breakfast:
(1) shall comply with these minimum requirements of
this section if the facility:
(A) has more than seven rooms for rent; or
(B) provides food service other than breakfast to overnight
guests
(2) that provides food service to others than to its
overnight guests must comply with the rules and regulations applicable
to retail food establishments.Pf
(3) Limited Bed and Breakfast:
(A) has seven or fewer rooms for rent;
(B) serves only breakfast to overnight guests;
(C) is not a retail food establishment; and
(D) complies with subsection (b) of this section.
(b) Certified food protection manager. The owner or
manager shall successfully complete a food manager's certification
course accredited by this department.Pf
(c) Food supplies. Food shall be obtained from approved
sources in accordance with §228.62 of this title, shall be in
sound condition, and be safe for human consumption.
P
(d) Food preparation and protection.
(1) Food preparation and protection. Food shall be
prepared and protected in accordance with Subchapter C of this chapter.P
(2) Temperature requirements. All food temperature
requirements shall be met as contained in Subchapter C of this chapter.P
(e) Cleaning and sanitizing.
(1) Manual. A three compartment sink shall be used
if washing, rinsing and sanitizing of utensils and equipment is done
manually; or a two compartment sink may be utilized if single service
tableware is provided, and if an approved detergent sanitizer is used.Pf
(2) Mechanical. Cleaning and sanitizing may be done
by spray-type or immersion dishwashing machines or by any other type
of machine or device if it is demonstrated that it thoroughly cleans
and sanitizes equipment and utensils either by chemical or mechanical
sanitization.Pf
(f) Personal hygiene. Employees shall conform to good
hygienic practices as required in Subchapter B of this chapter.Pf
(g) Employee restrooms. A restroom shall be available
for use by employees.
(h) Equipment and utensil design and construction.
All equipment and utensils shall be constructed of safe materials
and maintained in good repair.Pf
(i) Handsinks.
(1) Location. An accessible and conveniently located
handwash sink shall be provided in or immediately adjacent to food
preparation areas and restrooms.Pf
(2) Intended use. Handsink(s) shall be used for no
other purpose other than handwashing.Pf
(j) Food-contact surfaces. All food contact surfaces,
counters, or work surfaces in the establishment shall be smooth, non-absorbent
and easily cleanable.Pf
(k) Insect proof/rodent proof.
(1) Construction. Food service preparation and storage
areas shall be constructed and maintained to prevent the entry of
pests and other vermin.
(2) Chemical control. Pesticides and rodenticides shall
be applied according to §228.208 of this title.P
(l) Equipment. Equipment shall be provided to maintain
time/temperature control for safety (TCS) foods at the temperatures
required in accordance with Subchapter C of this chapter.Pf
(m) Garbage receptacles. Impervious receptacles shall
be provided for storage of garbage and refuse.
(n) Sewage. Sewage shall be disposed through an approved
facility that is:
(1) a public sewage system;P or
(2) an individual sewage disposal system that is sized,
constructed, maintained, and operated according to law in 30 TAC Chapter
285, On-Site Sewage Facilities.P
(o) Water supply. Hot and cold water under pressurePf shall be provided and shall be from an approved
source that meets the standards in accordance with:
(1) state drinking water quality standards in accordance
with 30 TAC §§290.38 - 290.47 (relating to Rules and Regulations
for Public Water Systems), and 30 TAC §§290.101 - 290.114,
290.117 - 290.119, 290.121, and 290.122 (relating to Drinking Water
Standards Governing Drinking Water Quality and Reporting Requirements
for Public Water Systems);P or
(2) private water system standards as provided in Subchapter
J of this chapter.P
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