1. (a) Food-contact surfaces shall comply with Parts 4-1 and 4-2 of the Food Code as amended by Rule 15A NCAC 18A .2654. This shall not prohibit the use of domestic equipment.
2. (b) Equipment and utensils shall be kept clean and in good repair.
3. (c) All kitchenware and food-contact surfaces of equipment, excluding cooking surfaces of equipment, used in the preparation or serving of food or drink, and all food storage utensils, in a bed and breakfast home or bed and breakfast inn shall be cleaned and sanitized, as required in Parts 4-6 and 4-7 of the Food Code as amended by Rule 15A NCAC 18A .2654 after each use, air dried, and stored in a manner to prevent contamination.
4. (d) Cooking and baking equipment in a bed and breakfast home or bed and breakfast inn shall be cleaned no less than once each day.
5. (e) Nonfood-contact surfaces of equipment shall be clean.
6. (f) Sanitizers used for sanitization of kitchenware and food-contact surfaces shall be maintained as required in Part 4-5 of the Food Code as amended by Rule 15A NCAC 18A .2564.
7. (g) Nothing in this Rule shall require sanitization as exempted in guest rooms per G.S. 130A-248(a3)(3).
8. (h) Sinks in guest rooms shall be sanitized before washing multi-use utensils.
9. (i) Single-use articles may be used if discarded after each use. Single-use articles must be stored and handled to prevent contamination.
10. (j) A food temperature measuring device with a small diameter probe shall be provided and accessible for use by employees in ensuring attainment and maintenance of food temperatures.

11. (k) A test kit or other device that measures the concentration in mg/L of sanitizing solutions shall be

    provided by the lodging establishment.

12. (l) Equipment for preparing coffee and tea shall be kept clean, but is exempt from sanitization required by Paragraph (c) of this Rule.

History Note: Authority G.S. 130A-4; 130A-6; 130A-248;
Eff. October 1, 2017.