(a) Food establishments. This Article V specifically adopts the following additional standards for health and safety to Minnesota Rules Chapter 4626 for food service establishments excluding retail food establishments delegated by the State Department of Agriculture.
(1) Minnesota Rules Chapter 4626.1050, A is amended to read as follows: A hand washing sink must be equipped to provide water at a temperature of at least 43°C (110°F), but not more than 54°C (130°F) in a food establishment and not more than 48°C (120°F), in a sink that is used by children such as at a school, day care or preschool, to allow handwashing for at least 20 seconds through a mixing valve or combination faucet.
(2) Minnesota Rules Chapter 4626.1325, A is amended to read: Except as specified in item B, materials for indoor floor, wall and ceiling surfaces under conditions of normal use must be:
i. Smooth, durable and easily cleanable for areas where food establishment operations are conducted;
ii. Closely woven and easily cleanable carpet where carpeting is permitted; and
iii. Nonabsorbent for areas subject to moisture and resistant to the wear and abuse to which they are subjected. Materials such as, but not limited to, quarry tile, or ceramic tile are approved for floors in food preparation areas, toilet rooms, hand washing areas, wait stations, kitchens, bars, walk-in refrigeration, ware washing areas, janitorial areas, laundry rooms, areas subject to flushing or spray cleaning methods, and other areas subject to moisture. Materials such as, but not limited to, ceramic tile are approved for walls subject to splash or moisture in food preparation areas, ware washing areas, toilet rooms and the like.
(3) Minnesota Rules Chapter 4626.1465, Toilet Tissue, Availability. A supply of toilet tissue in a mounted dispenser must be available at each toilet.
(4) A food establishment must have in place and use a system of risk-based self-inspection. The self-inspection program must include written policies, appropriate forms for logging self-inspections, and evidence that routine self-inspection of all aspects of the food establishment takes place.
(5) Minnesota Rules Chapter 4626.0123 Cleanup of vomiting and diarrheal events. A food establishment must have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures must address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.
(b) Lodging establishments. This Article V specifically adopts the following additional standards for health and safety to Minnesota Rules Chapter 4625.
(1) The proprietor of each lodging establishment must at all times place and maintain a number or other designation on each lodging unit and must provide and keep a guest register containing the name of each and every person staying at such lodging establishment and occupying a lodging unit therein. In addition to the name of each person registered for the unit, the proprietor of such lodging establishment must also include the place of residence of the person whose name is so registered, the license number of any automobile in which such person is traveling and the number or other designation of the lodging unit or space occupied by the guest in such lodging establishment. This register must be shown to law enforcement agents upon request without any further legal authority.
(c) Public pools. This Article V specifically adopts the following additional standards for health and safety to Minnesota Rules Chapter 4717.
(1) When the public pool is not open for use, access to the pool must be prevented.
(2) Depth of the water must be plainly marked at or above the water surface on the vertical pool wall anywhere it is required on the deck in Minnesota Rules Chapter 4717.2450.
(Ord. 87, passed 8-20-1956; recodified by Ord. 95-13, passed 8-7-1995; deleted by Ord. 2001-49, passed 11-19-2001; added by Ord. 2007-9, passed 2-26-2007; amended by Ord. 2010-13, passed 5-17-2010; Ord. 2014-9, passed 5-5-2014; Ord. 2016-24, passed 10-24-2016; Ord. 2019-3, passed 1-7-2019; Ord. 2019-14, passed 2-4-2019)