Virginia Administrative Code › Title 12 - HEALTH › Agency 5 - DEPARTMENT OF HEALTH › Chapter 431 - SANITARY REGULATIONS FOR HOTELS › Part III - Design, Construction and Operational Criteria › Section 12VAC5-431-440 - Food services

Current through Register Vol. 40, No. 24, July 15, 2024
A. Eating
				  and drinking establishments, commissaries, mobile units, and vending machines
				  operated in conjunction with a hotel shall be operated in compliance with the
				  Food Regulations (12VAC5-421).
B.
				  When reusable glassware is provided by the hotel, it must be properly washed,
				  rinsed, and sanitized. An approved three-compartment sink or a commercial
				  dishwashing machine shall be provided in a kitchen or separate room for the
				  purpose of performing this function. Sanitized glassware shall be stored in a
				  clean site that is removed from sources of contamination. A single-service
				  cover is to be placed on the opening of the glassware prior to its removal from
				  the cleaning site. If this cover is removed by the guest, then the glassware is
				  presumed to be soiled and shall be washed and sanitized.
C. Single-service articles shall be properly
				  stored and protected from contamination. The reuse of these items is
				  prohibited.
D. Ice buckets shall be
				  constructed and repaired with safe materials and shall be corrosive resistant,
				  nonabsorbent, nontoxic, smooth, easily cleanable and durable under conditions
				  of normal use. Single-service ice buckets may be used if intended for one use
				  only and if made from clean, sanitary safe materials.
E. When ice buckets are provided by hotels,
				  they must be properly washed, rinsed and sanitized. An approved
				  three-compartment sink or commercial dishwashing machine shall be provided in
				  the kitchen or a separate room for the purpose of performing this function. A
				  food grade liner may be used in lieu of a three-compartment sink to protect ice
				  from contamination as long as the liner and ice bucket itself are clean and of
				  approved construction. When ice buckets are provided, they must have either an
				  approved lid or a food grade liner available to protect ice from
				  contamination.
F. Bottled or
				  packaged water shall be obtained from an approved source and shall be packaged,
				  handled, sorted and dispensed in a way that protects it from
				  contamination.
G. Any hotel that
				  makes ice available in public areas, including but not limited to lobbies,
				  hallways, and outdoor areas, shall restrict access to such ice in accordance
				  with the following provisions:
1. Newly
				  constructed facilities. After March 1, 2002, any newly constructed hotel that
				  installs ice-making equipment, and any existing hotel that installs or replaces
				  ice-making equipment, shall install only automatic dispensing, sanitary
				  ice-making and storage equipment in areas accessible to the public. Any such
				  establishment may install open-type bin ice machines in areas not accessible to
				  the public provided they meet the requirement of subdivision 2 of this
				  subsection.
2. Existing facilities.
				  After March 1, 2004, any existing hotel that has not converted to automatic
				  dispensing, ice-making and storage shall no longer permit unrestricted public
				  access to open-type ice bins and shall dispense ice to guests only by having
				  employees give out prefilled, individual sanitary containers of ice or by
				  making available prefilled, disposable, closed bags of ice.