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Oklahoma Administrative Code (Last Updated: March 11, 2021) |
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TITLE 310. Oklahoma State Department of Health |
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Chapter 285. Lodging Establishments |
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Subchapter 3. Facility Maintenance |
SECTION 310:285-3-14. Food service
Latest version.
- (a) Food service, if provided, shall be limited under a lodging license. The products shall be limited to the following:(1) Coffee;(2) Tea;(3) Fruit juices;(4) Carbonated beverages. Beverage dispensers may be used if the source of ice for the dispenser is automatic dispensing;(5) Fresh uncut fruits, fruits that are processed in a regulated facility;(6) Baked goods;(7) Cereals;(8) Jams, jellies, syrups;(9) Pasteurized Grade A milk;(10) Pasteurized Grade A creams and butters, non-dairy creamers, margarines, or products of similar nature;(11) Commercially produced hard cheeses, commercially processed cream cheese, commercially processed yogurt;(12) Except for (9), Potentially hazardous foods commercially packaged in individual servings;(13) Bulk or individual waffle mixes from a commercial producer that is regulated by a food regulatory agency and is certified to be non-potentially hazardous.(14) Gravy in bulk form from a commercial producer that is regulated by a food regulatory agency and is certified to be non-potentially hazardous.(b) Equipment required to conduct food service under a lodging license shall consist of at least the following:(1) 2 compartment sink or domestic dish machine (not located in living or tenant quarters) dedicated solely to the cleaning of utensils and equipment used in the food service operation, if the facility uses multi-use utensils in the operation. Multi-use tableware shall not be used. If bulk gravy or waffle mix is provided a NSF (National Sanitation Foundation) or equivalent two compartment warewashing sink shall be provided. Warewashing is limited to a batch operation and performed in accordance with OAC 310:256 7-51, Food Service Establishment Regulations;(2) Handwash sink separate from the 2 compartment sink (a restroom sink located conveniently to the food service operation can be used to meet this requirement) unless bulk gravy or bulk waffle mix is provided. Preparation or service of bulk gravy or bulk waffle mix requires a handwashing sink be provided in the food preparation area;(3) Facilities which are currently providing products in (b)(1) and (2) must comply with the handwashing sink requirement within 24 months of adoption;(4) A refrigerator that is capable of holding 41 degrees Fahrenheit;(5) Sneeze guards and covers for self-service foods that are not protected;(c) Milk, milk products, and juices removed from the original container for dispensing or consumption must be discarded after the food service has ended.(d) Lodging establishments providing any other type of food service in lodging facilities must obtain a food service license from the department and shall comply with the requirements of Oklahoma Administrative Code Chapter 310:256, Food Establishments.