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D.C. Municipal Regulations (Last Updated: September 13, 2017) |
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Title 14. HOUSING |
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Chapter 14-11. BOARDING HOUSES |
Section 14-1109. FOOD PREPARATION AND DISHWASHING FACILITIES
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1109.1The rooms in which food is prepared shall be of adequate size and construction to permit easy cleaning and the unhampered performance of kitchen operations.
1109.2Running hot and cold water supply shall be easily accessible to all rooms in which food is prepared or utensils are washed, and shall be adequate and of a safe, sanitary quality.
1109.3All eating and cooking utensils, and all windows, counters, shelves, tables, refrigerating equipment, sinks, and other equipment shall be kept clean and in a sanitary condition.
1109.4All cloths used by waiters, chefs and other employees shall be clean.
1109.5Single-service containers shall be used only once.
1109.6All except single-service eating and drinking utensils shall be thoroughly cleansed and sterilized and shall, at the time of service to the public, be thoroughly clean and sterilized.
1109.7All multi-use containers and utensils used in the preparation, cooking or serving of food and drink shall be thoroughly cleansed and sterilized immediately following the day’s operations.
1109.8All boarding houses where dishwashing is done by other than mechanical means, shall be provided with facilities to ensure sterilization of all common eating and drinking utensils and thorough cleansing of all cooking utensils.
1109.9Mechanical dishwashing machines used for sterilizing purposes shall be equipped to provide a minimum temperature of at least one hundred eighty degrees Fahrenheit (180º F.) when in use for sterilizing purposes.