1917.10 COMMUNAL COOKING AND DINING FACILITIES.

      (a)   Every communal kitchen and dining room located in a boarding house shall have adequate floor space and facilities and shall be so located as to be accessible to the occupant of each rooming unit, sharing the use of such facilities, without going through a dwelling unit or rooming unit of another occupant.

   (b)   The preparation and eating of meals in rooming units is prohibited.

   (c)   All boarding houses shall meet the applicable requirements of the applicable Building Code, and shall possess a valid food service operation license.

   (d)   Communal kitchens and dining rooms shall comply with the following requirements:

      (1)    Communal kitchens shall have a minimum gross floor area of sixty (60) square feet and a minimum width of five (5) feet where cooking is permitted.

      (2)    Communal kitchens used for combined cooking and eating purposes shall have a minimum gross floor area of one hundred (100) square feet, and a minimum width of seven (7) feet. Dining space and eating facilities shall comply with requirements for communal dining rooms.

      (3)    Required facilities are:

         A.    At least one kitchen sink; and

         B.    At least one kitchen gas or electric stove containing at least two (2) top burners and an oven; and

         C.    At least one electric, gas, or other mechanical or suitably constructed ice refrigerator with adequate food storage capacity and adequate lineal feet of shelf storage space.

      (4)    Communal dining rooms shall have a minimum gross floor area of seventy (70) square feet.

         (e)    Required facilities for communal dining rooms include:

               (1)    At least one dining chair, and

           (2)   At least two (2) lineal feet of dining space for each occupant permitted in dining room at any particular time.

         (Ord. 2022-4-26. Passed 4-13-22; Ord. 2023-9-82. Passed 9-27-23.)