In addition to the requirements set forth in chapter 1 of this title and applicable provisions of the municipal and building codes and zoning ordinance no license shall be issued unless the following standards are met:
A. The occupancy limitation for a guest unit shall be as follows: The guest unit may not be less than seventy (70) square feet for one guest and one hundred (100) square feet for two (2) guests.
B. One off street parking space shall be provided for each authorized guest unit, plus one additional off street space for the dwelling unit.
C. All buildings containing guest units must be occupied by the owner whenever bed and breakfast guests are present.
D. The owner of a bed and breakfast establishment shall have liability insurance coverage for bed and breakfast guests in the amount of at least five hundred thousand dollars ($500,000.00), and a copy of such insurance coverage shall be submitted to the village with application for license or renewal of license.
E. Exterior advertising signs shall not be permitted. (Ord. 98-33, 11-2-1998)
F. Each person who is provided accommodations shall be provided individual soap and clean individual bath cloths and towels. Clean bed linen in good repair shall be provided for each guest who is provided accommodations and shall be changed between guests and as often as necessary. Clean linen shall be stored and handled in a sanitary manner.
G. Bed and breakfast establishments shall meet the state fire marshal's requirements for one- and two-family dwellings. In addition, the following standards shall be required:
1. Manual extinguishing equipment shall be provided on each floor in accordance with NFPA 10 standards for the installation of portable fire extinguishers.
2. No door which must be used as a required means of escape shall be locked against egress when the building is occupied. All locking devices which impede or prohibit egress or which cannot be easily disengaged shall be prohibited.
3. All combustibles or flammable liquids shall be stored in approved metal containers. No combustible storage shall be allowed in or under stairways.
4. All trash containers shall be metal.
5. No cooking facilities or portable heaters shall be permitted in guestrooms.
6. No means of escape shall be so located as to be blocked in case of fire arising from the malfunctioning of a stove or other heating device.
7. All heating equipment shall be inspected and serviced at least annually by a competent heating contractor.
8. All hallways and stairways shall be adequately lighted (a minimum of 3 lumens) while the building is occupied by guests.
9. Smoke detectors shall be installed in each guestroom and on each building level, including the basement. Battery powered smoke detectors shall be tested regularly in accordance with the manufacturer's instructions.
10. Exit and emergency lighting shall be provided in accordance with the village fire prevention code whenever a bed and breakfast establishment contains a guestroom which is located above the second floor of the building.
11. When guest units are located above the second floor in buildings to be used as bed and breakfast establishments, the buildings:
a. Shall be evaluated for life safety using the village fire prevention code, the fire safety score must exceed five (5); means of egress and general safety scores must exceed fifteen (15).
b. Shall have an automatic fire alarm system (including return duct detection) capable of signaling all occupants.
c. Shall have at least two (2) stairways leading to the level of exit discharge.
In all cases, the level of exit discharge shall have at least two (2) exits. When two (2) stairways are required, they shall be enclosed by at least twenty (20) minute rated construction, including self-closing doors.
12. Storage, such as in a basement, shall be in a one hour rated enclosure when deemed in sufficient quantities to be hazardous.
13. A floor plan of the bed and breakfast establishment shall be submitted to the fire department for approval, which shall indicate: the size of proposed building, exits, location of smoke detectors, and location of extinguishing devices.
14. All bed and breakfast units shall have posted on the inside of the entry door, a drawing showing the direction of exit travel, the approximate distance in feet, and the allowable occupant load of that unit.
15. Travel distance from any guest unit to an exit shall not exceed seventy five feet (75').
Exception: If two (2) separate directions of exit travel are provided from a guest unit, then the travel distance to the exits shall not exceed one hundred feet (100') in either direction.
16. Fireplaces may be operated in the bed and breakfast establishment provided that the following conditions are met:
a. Fireplaces and chimneys are to be inspected by competent chimney contractors on an annual basis and a copy of the chimney contractor's inspection report shall be submitted to the fire department for review and approval prior to the issuance or renewal of the business license;
b. Fireplaces are fitted with suitable screens or doors to prevent passage of sparks or embers; and
c. No combustibles shall be stored within five feet (5') around the fireplace opening. This shall include, but not be limited to, bedding, curtains, pillows and kindling.
H. Bed and breakfast establishments which serve breakfast shall comply with the following minimum standards:
1. Food shall be clean, wholesome, free from spoilage, free from adulteration and misbranding and safe for human consumption. Containers of food shall be stored above the floor, on clean racks, shelves or other clean surfaces in such a 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 forty five degrees Fahrenheit (45°F) or above, as appropriate, except during necessary periods of preparation and serving. Frozen food 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 local health department. An indicating thermometer shall be located in each refrigerator. 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 one hundred sixty five degrees Fahrenheit (165°F) before being served. 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 contact. Portions of food once served to an individual may not be served again. Laundry facilities shall be separated from the food preparation areas. Live animals shall be excluded from food preparation areas.
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 or breakfast operator suspects that any employee, family member or the operator himself or herself has a reportable communicable disease, as defined in the Illinois department of public health and rules and regulations for the control of communicable diseases, the operator shall notify the local health department immediately.
5. All operators shall be certified. Certification shall be achieved by successfully completing an examination offered by the local health department as described in the current edition of the state of Illinois food service sanitation rules and regulations.
6. Persons preparing or serving 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 in a lavatory, but never in the kitchen sink.
7. No one, while preparing or serving food, may use tobacco in any form.
8. Utensils shall be kept clean and in good repair.
9. Multiuse 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 after each use. Cooking surfaces of equipment, if any, shall be cleaned at least once each day. Nonfood contact surfaces of equipment shall be cleaned at intervals that will keep them in a clean and sanitary condition.
11. Residential sinks and home style mechanical dishwashing machines are acceptable facilities for washing multiuse eating and drinking utensils. Sinks and dishwashing machines shall be supplied with hot and cold potable running water. For manual cleaning and sanitizing, multiuse eating and drinking utensils shall be washed in a hot detergent solution that is kept clean, and shall be rinsed free of detergent in clean water.
12. Immediately following either manual or mechanical washing of eating 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 one hundred (100) parts per million, or another approved sanitizing solution which shall be used at the concentration tested and approved by the local health department. Dishpans may be used to accomplish the final sanitizing rinse. Utensils shall be air dried.
13. The reuse of single service utensils is prohibited.
14. Effective measures intended to minimize the presence of rodents, flies, cockroaches, and other insects on the premises shall be utilized. The premises shall be kept in such condition as to prevent the harborage or feeding of insects or rodents.
15. All garbage and refuse shall be stored and collected in accordance with the provisions of title 4, chapter 2 of this code.
16. Containers of poisonous or toxic materials necessary for operational maintenance of the establishment shall be prominently and distinctly labeled in accordance with law. Insecticides and rodenticides shall be stored and located to be physically separated from detergents, sanitizers, related cleaning or drying agents and other chemicals in cabinets or similar physically separated compartments or facilities used for no other purpose. To preclude potential contamination, poisonous or toxic materials shall not be stored above or intermingled with food, food utensils and equipment and single service articles. (Ord. 98-33, 11-2-1998; amd. 2004 Code)