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Virginia Administrative Code (Last Updated: January 10, 2017) |
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Title 12. Health |
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Agency 5. Department of Health |
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Chapter 431. Sanitary Regulations for Hotels |
Section 450. Lodging unit kitchens
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A. Cooking by guests in lodging units that have not been equipped with kitchens or in efficiency-type kitchen facilities that do not conform to the Virginia Statewide Uniform Building Code is prohibited.
B. Kitchen-equipped lodging units shall have:
1. A sink suitable for dishwashing with hot and cold water.
2. A refrigerator capable of maintaining a food temperature of 41°F or less.
3. Utensils and equipment, if supplied, that are easily cleanable, durable, and kept in good repair. Utensils supplied in lodging units shall be washed, rinsed, and sanitized after each occupancy and have a notice stating: "For your convenience, dishes and utensils have been washed and sanitized. If you would like to further sanitize these items, please contact the manager." The sanitizing agent shall be available in the office.
Historical Notes
Derived from Volume 18, Issue 10, eff. March 1, 2002.