Section 1200-23-02-.02 - BED AND BREAKFAST ESTABLISHMENTS(1) SANITARY FACILITIES AND CONTROLS(a) Water Supply 1. Enough potable water from an approved source for the needs of the Bed and Breakfast establishment shall be provided. When a private water supply is used, it shall be under pressure and constructed, maintained and operated in accordance with regulations under the Non-Community Water System Regulations, Division of Water Supply, Department of Environment and Conservation.2.(i) Cold running water under pressure shall be provided to all equipment that uses water. Hot and cold running water under pressure shall be provided to all lavatories, bathing facilities, laundry facilities, and all water-using equipment where eating and drinking utensils are washed.
(ii) Within the food service operation, each lavatory shall be provided with hot and cold water tempered by means of a mixing valve or combination faucet. Any self-closing, slow-closing, or metering faucet used shall be designed to provide a flow of water for at least fifteen (15) seconds without the need to reactivate the faucet. Steam-mixing valves are prohibited.3. Ice used for any purpose shall be made from water which comes from an approved source and shall be used only if it has been manufactured and handled in a sanitary manner.(b) Self-service Ice Machines 1. Self-service ice provided for the Bed and Breakfast establishment guest shall be dispensed through use of sanitary ice machines or shall be prepackaged for individual Bed and Breakfast establishment guests from an approved source in all Bed and Breakfast establishments constructed after January 1, 1991, provided, however, that ice machines located in individual rooms shall not be prohibited. Self-service ice storage bins presently being used may be continued in use indefinitely, provided that the machines are maintained in good repair and capable of being properly cleaned. On or after January 1, 1991, when self-service ice storage bins are replaced, or additional ice machines are added, a sanitary ice-dispensing machine shall be installed.2. Ice machines shall be easily cleanable, kept clean, and free of contaminants and rust.3. Ice storage containers and scoops shall be smooth, constructed of impervious material designed to facilitate cleaning, and shall be stored, handled and used in a sanitary manner.4. Tableware and Kitchenware such as multi-use ice buckets and glassware placed in individual guest rooms shall be washed, rinsed and sanitized each day.5. In lieu of wash, rinsing and sanitizing ice buckets and glassware, single service utensils may be used. Ice buckets with plastic liners need only to be washed and rinsed.(c) Plumbing 1. General. Plumbing shall be sized, installed and maintained according to law. There shall be no cross-connections between any safe water supply and any unsafe or questionable water supply, or any source of pollution through which the safe water supply might become contaminated.2. Non-potable System. A non-potable water system is permitted only for purposes such as air-conditioning and fire protection and only if the system is installed according to law and the non-potable water does not contact, directly or indirectly the potable water system or equipment or utensils that come in contact with food or drink. The piping of any non-potable water system shall be durably identified so that it is readily distinguishable from piping that carries potable water.3. Backflow. The potable water system shall be installed to preclude the possibility of backflow. Devices to protect against backflow and backsiphonage shall be installed at all fixtures and equipment where an air gap at least twice the diameter of the water inlet is not provided between the water outlet from the fixture and the fixtures flood-level rim and wherever else backflow or backsiphonage may occur. A hose shall not be attached to a faucet unless a backflow prevention device is installed.(d) Sewage All sewage, including liquid waste, shall be disposed of by a public sewerage system or by a sewage disposal system constructed and operated according to law.
(e) Insect and Rodent Control 1. General. Effective measures intended to control the presence of rodents, flies, roaches, 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, rodents or other vermin.2. Openings. Openings to the outside shall be effectively protected against the entrance of rodents and shall be protected against entrance of insects by tight-fitting doors and windows. Screen or storm doors shall be self-closing, and screens for windows, doors, skylights, transoms, and other openings to the outside shall be tight fitting and free of breaks. Screening materials shall not be less than sixteen mesh to the inch. In absence of storm or screen doors, any door leading from the kitchen area or food store room to the outside shall be self-closing.
In kitchens that cannot be closed off from the remaining facility, all exit doors leading to the outside must be self-closing and all open windows shall be screened.
(f) Garbage and Refuse 1. All containers used in guest rooms, lobbies and hallways for storage of garbage and refuse shall be constructed of durable metal or other approved types of materials, which do not leak, do not absorb liquids, shall not support combustion or melt under intense heat. Such containers shall be thoroughly cleaned on the inside and outside each time they are emptied unless liners are used.2. All outside refuse or garbage storage containers shall be constructed of durable metal or other approved types of materials, which do not leak and do not absorb liquids, and shall be provided with tight-fitting lids or covers and shall, unless kept in a special vermin-proof room or enclosure, be kept covered when stored. Each container shall be cleaned at such frequency as to prevent a nuisance or odor. Liquid waste resulting from the cleaning of containers shall be disposed of in an approved manner.3. The rooms, enclosures, areas and containers shall be adequate for storage of all refuse or garbage accumulating on the premises in accordance with these rules. Adequate cleaning facilities shall be provided and each storage room, enclosure or container shall be thoroughly cleaned after the emptying or removal of refuse or garbage Areas surrounding these rooms, enclosures and containers shall be kept clean and orderly.4. All garbage and refuse shall, prior to disposal, be kept in durable, rust-resistant, non-absorbent, watertight, rodent-proof standard garbage containers which shall be kept covered when filled or stored or not in continuous use. All solid waste shall be disposed of with sufficient frequency and in such a manner as to prevent insect breeding and public health nuisances.5. All outside premises shall be maintained free of litter and unnecessary articles.(g) Poisonous or Toxic Materials 1. General. Only such poisonous and toxic materials as are required to maintain sanitary conditions and for sanitization purposes may be used or stored in Bed and Breakfast establishments. Such materials shall be properly stored and identified and shall be used only in such manner and under such conditions as shall not constitute a hazard to employees or guests.2. Containers of poisonous or toxic materials including insecticides and rodenticides, shall be prominently and distinctly labeled for easy identification of contents.3. Poisonous or toxic materials shall be stored in cabinets or shelves that are used for no other purpose and in a place other than an area where linens or other articles which come in personal contact with guests are stored. Bactericides and cleaning compounds shall not be stored in the same cabinet or shelf or area of a room as are insecticides, rodenticides, or other poisonous or toxic materials.4. Bactericides, cleaning compounds or other compounds shall not be used in a way that leaves a toxic residue, nor in a way that constitutes a hazard to employees or guests. Poisonous or toxic materials or cleaning compounds shall be used only in full compliance with their labeling.(h) Personnel 1. Employee health. No person while affected with any disease in a communicable form, or while a carrier of such disease, or while afflicted with boils, infected wounds, or sores shall work in any area of a Bed and Breakfast establishment in any capacity in which there is a likelihood of such a person contaminating bedding and other surfaces with pathogenic organisms, or transmitting disease to other individuals, and no person known or suspected of being affected with any such disease or condition shall be employed in such an area or capacity. When there is reason to suspect that any employee has contracted any disease in communicable form or has become a carrier of such a disease, the employee shall be (i) removed from the Bed and Breakfast establishment; or (ii) his service be restricted to some area of the establishment where there would be no danger of transmitting disease.2. Personal cleanliness. Employees, other than clerical employees, shall thoroughly wash their hands and the exposed portions of their arms with soap and warm water before starting work, during work as often as necessary to keep them clean and after smoking, eating/drinking or using the toilet. Employees shall keep their fingernails clean. Employees shall maintain a high degree of personal cleanliness, and conform to other good hygienic practices.(i) Fire Safety 1. General. Fire and electrical hazards are prohibited.2. Alarm systems. Battery operated or directly wired smoke detectors shall be installed in each sleeping room and on each guest floor of all Bed and Breakfast establishments. All smoke detectors shall be approved and maintained according to law.3. Evacuation plan and fire prevention equipment notices. (i) All Bed and Breakfast establishments shall post and maintain in a conspicuous place in each guest sleeping room a diagram calling attention to and advising such guest of fire escape routes and fire prevention equipment installed in the building. Any printed matter shall be in typeface of at least twelve point. Such diagram shall include, but not be limited to the following: (I) The locations of the nearest fire escapes or exits from such room;(II) The locations of the nearest fire extinguishers from such rooms;(III) If the building has a fire warning system which is activated by pulling a lever in case of fire, the locations of the nearest such levers from such rooms;(IV) The extent to which the building has been equipped with smoke alarm or fire detection devices; and(V) The extent to which a sprinkler system has been installed in the building.(ii) A notice shall be placed in a conspicuous location so as to be readily visible to guests as they check in the facility upon arrival. Such notice shall include but not be limited to the following: (I) Whether the building has a fire warning system which is activated by pulling a lever in case of fire;(II) The extent to which the building has been equipped with smoke alarms or fire detection devices; and(III) The extent to which a sprinkler system has been installed in the building.(iii) Fire Extinguishers An approved type fire extinguisher shall be placed on each guest floor at a convenient location outside guest rooms.
(iv) Storage of Flammables Gasoline, paints or other flammables shall be stored in a well-ventilated building or area away from guest sleeping rooms.
(j) General Construction 1. Floors in establishment shall be kept clean and in good repair. The walls and ceilings of rooms and areas shall be kept clean and in good repair.2. Toilet, Handwashing, Laundry, and Bathing Facilities(i) Establishments shall be provided with approved, adequate, sanitary toilet, handwashing, and bathing facilities. These facilities, and laundry facilities used in conjunction with guest rooms, shall be kept clean and in good repair.(ii) All lavatories and baths shall be supplied with hot and cold running water. Each guest shall be provided individual soap and clean individual bath cloths and towels.(iii) Clean towels and bath cloths shall be stored and handled in a sanitary manner.(iv) Anti-slip tubs, adequate slip strips, appliques, or slip-proof mats shall be provided in each bathing facility and shall be kept clean and in good repair. In establishments constructed after January 1, 1991 all toilets, handwashing and bathing facilities shall be provided in each guest room.
3. Telephone Service Telephone service shall be accessible to guests and staff in the event of emergencies.
4. Lighting (i) Natural and artificial lighting for general cleaning purposes and safety of quests shall be at least ten (10) footcandles in guest rooms, stairways, hallways, closets and storage areas.(ii) Lighting in reading areas of guest rooms shall be thirty (30) footcandles.5. Ventilation Sleeping and toilet rooms shall have sufficient ventilation to keep them free from steam condensation, excessive heat vapors, smoke, fumes or noxious odors.
6. Windows and Doors All windows and doors shall be kept clean and maintained in good repair. All doors shall be constructed and equipped with in-room security devices, such as locks, chains, or similar devices. All open windows shall require screening.
7. Beds, Linen, Furniture(i) Furniture, mattresses, curtains, draperies, etc., shall be kept clean and in good repair.(ii) Clean bed linens in good repair shall be provided for each guest, and shall be changed between guest. When a guest is present multiple days, linens shall be changed as often as necessary or every fifth day.(iii) Clean linens shall be stored and handled in a sanitary manner and separate from soiled linen.(iv) Linens shall be thoroughly washed in a detergent solution containing a sanitizer equivalent to at least 50 parts per million available chlorine. Single-service articles shall be made from non-toxic materials. Single-service articles placed in sleeping rooms shall be individually wrapped or dispensed in a sanitary manner. Single-service articles shall be used only once.8. Storage Areas and Closets All closets shall be kept clean and in good repair.
Tenn. Comp. R. & Regs. 1200-23-02-.02
Original rule filed July 3, 1991; effective August 17, 1991.Authority: T.C.A. §§ 69-14-503 and 4-5-202.