(1) A
licensee providing food service to guests must meet the requirements of:
(a)Chapter
246-215 WAC, Food
service;
(b)Chapter
246-217 WAC,
Food worker permits; and
(c) Local
ordinances.
(2) A
licensee providing cooking utensils and ice buckets for guests must:
(a) Ensure multiple-use ice buckets are clean
and sanitary between guest occupancies;
(b) Wash, handle and store utensils in a safe
and sanitary manner to protect from contamination;
(c) Maintain reusable cooking utensils and
ice buckets in good condition, free from cracks, chips and distortions caused
by damage or excessive use; and
(d)
If a lodging unit is equipped with a kitchen that meets the requirements in WAC
246-360-110, the licensee must
clean and sanitize utensils and ice buckets in a clean and sanitary area
separate from bathrooms, water closet rooms, and adjoining handwashing
sinks.
(3) If ice is
provided, the licensee must store and dispense ice in a sanitary manner by:
(a) Cleaning and sanitizing ice machines at
least twice a year or more often as needed or in accordance with the
manufacturer's instructions; and
(b) Restricting guest access to unprotected
bulk ice by:
(i) Providing self-dispensing
ice machines or other "no contact" dispensing methods; or
(ii) Having employees dispense bulk ice to
guests.
(4)
The licensee must clean, maintain, and properly adjust the water flow in
drinking fountains to ensure there is adequate pressure.
(5) Upon the department's request, the
licensee must provide: A copy of the transient accommodations' current food
service permit, and food handlers' permits issued by the local health
jurisdiction.
