(A) Bed and breakfast establishments which serve food shall comply with the minimum standards of the state’s Bed and Breakfast Act, being 50 ILCS 820 and shall meet the County Health Department’s food service rules and regulations for bed and breakfast establishments.
(B) Those requirements are as follows.
(1) Food shall be clean, wholesome, free from spoilage, free from adulteration and misbranding, safe for human consumption and minimally handled. Containers of food shall be stored six inches off the floor, on clean racks, shelves or other clean surfaces in such manner as to be protected from splash or other contamination. Milk of only pasteurized Grade A may be used. Use of home canned food is prohibited, except for jams and jellies.
(2) Food shall be protected from contamination while being stored, prepared and served, and during transportation. Perishable foods shall be stored at temperatures that will protect them against spoilage. Potentially hazardous food shall be maintained at safe temperatures of 45°F or below, or 140°F or above, as appropriate, except during necessary periods of preparation and serving. Frozen foods shall be kept at temperatures that will keep them frozen, except when being thawed for preparation. Potentially hazardous frozen food shall be thawed at refrigeration temperatures or below, quick thawed as part of the cooking process or thawed by another method approved by the Health Officer. An indicating thermometer shall be located in each refrigerator and freezer. Raw fruits and vegetables shall be washed thoroughly before use. Stuffing, poultry and pork products shall be cooked to heat all parts of the food at least 165°F before being served. Cooking food temperatures shall be checked by a 0° to 220°F metal-stemmed thermometer. Salads made of meat, poultry, potatoes, fish, shellfish or eggs and other potentially hazardous prepared food shall be prepared from chilled products with a minimum of manual contract. Portions of food once served to an individual may not be served again. Laundry facilities shall be separated from food preparation areas. Live animals shall be excluded from food preparation area.
(3) No person knowingly infected with a communicable disease that may be transmitted by food handling may work in a bed and breakfast establishment.
(4) If the bed and breakfast operator suspects that any employee, family member or the operator himself or herself has a communicable disease, the operator shall notify the Health Officer immediately.
(5) All operators, or at least one employee of each bed and breakfast shall be certified within six months of licensing by the County Health Department. Certification shall be achieved by successfully completing an examination offered by the local Health Officer as described in the current edition of the state’s Department of Public Health Food Service Sanitation Code.
(6) Persons preparing or service food or washing utensils shall wear clean outer garments and maintain a high degree of personal cleanliness. They shall wash their hands thoroughly before starting work and as often as necessary while working to remove soil and contaminants. After visiting a toilet room, persons shall wash their hands thoroughly with hand soap and dry their hands with paper towels in a lavatory, but never in the kitchen sink.
(7) No one, while preparing or serving food, may use tobacco, alcohol or mind- or mood- altering drugs or medication in any form.
(8) Utensils shall be kept clean and in good repair.
(9) Multi-use eating and drinking utensils shall be thoroughly cleaned after each use. Facilities needed for the operations of washing, rinsing and sanitizing shall be provided.
(10) Pots, pans and other utensils used in the preparation or serving of food or drink and all food storage utensils shall be thoroughly cleaned and sanitized after each use. Cooking surfaces of equipment, if any, shall be cleaned at least once each day. Non-food contact surfaces of equipment shall be cleaned at intervals that will keep them in a clean and sanitary condition.
(11) Residential three compartments sinks with drain boards and home-style mechanical dishwashing machines which achieve a 165°F wash and rinse temperature are acceptable facilities for washing multi-use eating and drinking utensils. Utensils shall be air dried.
(12) Immediately following either manual or mechanical washing of eating and/or drinking utensils, and pots, pans and other cooking utensils, these utensils shall be effectively sanitized by being submerged in a hypochlorite solution with a chlorine concentration continuously maintained in 100 parts per million, or another approved sanitizing solution which shall be used at the concentration tested and approved by the Health Officer. Dishpans may be used to accomplish the final sanitizing rinse.
(13) The reuse of single-service utensils is prohibited.
(1960 Code, § 7-16-3) (Ord. 5385, passed 3-8-1995) Penalty, see § 10.99