Bed and breakfast establishments which serve food shall comply with the following minimum standards:

    A.    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 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.

    B.    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 (45) degrees Fahrenheit or below, or one hundred forty (140) degrees Fahrenheit or above, as appropriate, except during necessary periods of preparation and serving. Frozen foods 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 health officer. An indicating thermometer shall be located in each refrigerator. Raw fruits and vegetables shall be washed thoroughly before use. Stuffings, poultry, and pork products shall be cooked to heat all parts of the food at least one hundred sixty-five (165) degrees Fahrenheit 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 food preparation areas. Live animals shall be excluded from food preparation areas.

    C.    No person knowingly infected with a communicable disease that may be transmitted by food handling may work in a bed and breakfast establishment.

    D.    If the bed or breakfast operator suspects that any employee, family member or the operator himself or herself has a communicable disease, the operator shall notify the health officer immediately.

    E.    All operators shall be certified. Certification shall be achieved by successfully completing an examination offered by the local health officer as described in the current edition of the state of Illinois Food Service Sanitation Rules and Regulations.

    F.    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.

    G.    No one, while preparing or serving food, may use tobacco, alcohol or mind or mood altering drugs or medication in any form.

    H.    Utensils shall be kept clean and in good repair.

    I.    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.

    J.    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. Non-food contact surfaces of equipment shall be cleaned at intervals that will keep them in a clean and sanitary condition.

    K.    Residential sinks and home-style mechanical dishwashing machines are acceptable facilities for washing multi-use eating and drinking utensils. Utensils shall be air dried.

    L.    Immediately following either manual or mechanical washing of eating and/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 parts per million, or another approved sanitizing solution which shall be used at the concentration tested and approved by the health officer. Dishpans may be used to accomplish the final sanitizing rinse.

    M.    The reuse of single-service utensils is prohibited. (Ord. 901 § 1(C), 1990)