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Rule 44:02:05 SPECIALTY RESORTS

CHAPTER 44:02:05

SPECIALTY RESORTS

Section

44:02:05:01        Definitions.

44:02:05:02        Employee health and disease control.

44:02:05:03        Employee cleanliness.

44:02:05:04        Water supply.

44:02:05:05        Ice.

44:02:05:06        Guest room toilet and bathing facilities.

44:02:05:07        Garbage and rubbish storage and disposal.

44:02:05:08        Vermin control.

44:02:05:09        Lighting.

44:02:05:10        Ventilation.

44:02:05:11        Heating equipment.

44:02:05:12        Bedding and linen.

44:02:05:13        Housekeeping -- Maintenance of premises.

44:02:05:14        Hazardous condition.

44:02:05:15        Water recreation facilities.

44:02:05:16        Food supplies.

44:02:05:17        Potentially hazardous foods.

44:02:05:18        Thawing potentially hazardous foods.

44:02:05:19        Food protection.

44:02:05:20        Manual cleaning and sanitizing.

44:02:05:21        Mechanical cleaning and sanitizing.

44:02:05:22        Hand washing.

44:02:05:23        Pets.

44:02:05:24        Repealed.

44:02:05:25        Cleanliness and storage of utensils.

44:02:05:26        Single-service items.

44:02:05:27        Egress windows.

44:02:05:28        Egress window wells.

44:02:05:29        Egress window exception.


Rule 44:02:05:01 Definitions.

          44:02:05:01.  Definitions. Words defined in SDCL 34-18-1 have the same meaning when used in this chapter. In addition, the terms used in this chapter mean:

 

          (1)  "Approved," acceptable to the Department of Health based on compliance with applicable standards and public health practices;

 

          (2)  "Communicable disease," as defined in § 44:20:01:01;

 

          (3)  "Community water system," a system that is regulated by the Department of Environment and Natural Resources that meets the definition requirements set forth in § 74:04:12:01;

 

          (4)  "Designated agent," a municipal, county, or district health department that has been organized under SDCL chapter 34-3 and SDCL 9-32-1 and has been designated as an agent of the secretary as provided in SDCL 34-18-7;

 

          (5)  "Egress window," a window of sufficient size to meet the requirements of § 44:02:05:27 so that an occupant of a guest room can escape through the window in an emergency;

 

          (6)  "EPA-certified laboratory," a laboratory that meets the requirements outlined in chapter 74:04:07;

 

          (7)  "Guest," an occupant of a rental unit of a lodging establishment;

 

          (8)  "Guest room," any room used or intended to be used by a guest for sleeping purposes;

 

          (9)  "Health hazard," a chemical agent, source of filth, cause of sickness, or condition which is a health threat to others or a threat to the public health;

 

          (10)  "Inspection," an objective examination of a lodging establishment by the department to review the employee practices, sanitary conditions, and health standards in accordance with SDCL chapter 34-18 and this chapter;

 

          (11)  "Nontransient noncommunity public water system," a system that is regulated by the Department of Environment and Natural Resources that meets the definition requirements set forth in § 74:04:12:01;

 

          (12)  "Operator," any person or organization designated in charge of the day to day operations of a lodging establishment, campground, or food service establishment as defined in SDCL 34-18-1;

 

          (13)  "Potentially hazardous food," a food that consists in whole or in part of milk or milk products, eggs, meat, poultry, fish, shellfish, edible crustacea, whipped butter, or whipped margarine, or other ingredients, including synthetic ingredients, in a form capable of supporting rapid and progressive growth of infectious or toxigenic microorganisms. The term does not include foods which have a pH level of 4.6 or below or a water activity (Aw) value of 0.85 or less;

 

          (14)  "Primary exit," an exit with a side hinge door leading to the exterior of the structure that is most often used when entering or exiting the structure;

 

          (15)  "Private water system," a water system that serves a campground, food service establishment, or lodging establishment that is not a public water system regulated by the Department of Environment and Natural Resources;

 

          (16)  "Public water system," a system that is regulated by the Department of Environment and Natural Resources that meets the definition requirements set forth in § 74:04:12:01;

 

          (17)  "Single action hardware," a latching mechanism that allows a door to unlock and open with a single turn or movement of the interior knob or lever. This includes door knobs, lever handles, and panic bars;

 

          (18)  "Specialty resort," any bed and breakfast establishment except a bed and breakfast establishment as defined in § 44:02:06:01, lodge, dude ranch, resort, building, or buildings used to provide accommodations or recreation for a charge to the public, with no more than ten rental units for up to an average of twenty guests per night and in which meals are provided to only the guests staying at the specialty resort;

 

          (19)  "Transient noncommunity water system," a system that is regulated by the Department of Environment and Natural Resources that meets the definition requirements set forth in § 74:04:12:01.

 

          Source: 23 SDR 75, effective November 19, 1996; 34 SDR 321, effective June 30, 2008; 36 SDR 31, effective August 18, 2009; 36 SDR 96, effective December 8, 2009.

          General Authority: SDCL 34-1-17, 34-18-22.

          Law Implemented: SDCL 34-18-22, 34-18-22.1, 34-18-22.2, 34-18-24.

 


Rule 44:02:05:02 Employee health and disease control.

          44:02:05:02.  Employee health and disease control. A person while affected with any disease in a communicable form, while a carrier of such a disease, or while afflicted with boils, infected wounds, sores, or an acute respiratory infection may not work in any area of a specialty resort in any capacity in which there is a likelihood of the person contaminating equipment with pathogenic organisms or transmitting disease to other individuals. If the owner or operator of the establishment has knowledge of any employee who has contracted a communicable disease as listed in §§ 44:20:01:03 and 44:20:01:04 or has become a carrier of such a disease, the owner or operator shall notify the department immediately.

          Source: 23 SDR 75, effective November 19, 1996.

          General Authority: SDCL 34-1-17, 34-18-22.

          Law Implemented: SDCL 34-18-22, 34-18-24.


Rule 44:02:05:03 Employee cleanliness.

          44:02:05:03.  Employee cleanliness. Employees must wear clean outer garments and maintain personal cleanliness while on duty. They must wash their hands thoroughly before starting work and as often as necessary to remove soil and contamination. Employees may not resume work after visiting the toilet room without first washing their hands.

          Source: 23 SDR 75, effective November 19, 1996.

          General Authority: SDCL 34-1-17, 34-18-22.

          Law Implemented: SDCL 34-18-22, 34-18-24.


Rule 44:02:05:04 Water supply.

          44:02:05:04.  Water supply. The owner shall provide an accessible, adequate, and safe supply of water to each lodging facility. If a public water system of the quantity, quality, and pressure approved by the Department of Environment and Natural Resources is available, the owner shall provide that a connection is made to the system and the system's water supply is used exclusively. The owner of a private water system shall submit water samples quarterly to an EPA-certified laboratory for bacteriological analysis while the specialty resort is in operation. The owner shall submit a nitrate test of the water supply system yearly. The owner of a private water system shall report any unsafe water sample to the department within three days. If an unsafe drinking water sample is reported, the facility shall provide two consecutive safe water samples prior to allowing the public to use the private water supply. The water supply shall be of sufficient quantity to meet the maximum daily demand.

 

          Source: 23 SDR 75, effective November 19, 1996; 34 SDR 321, effective June 30, 2008; 36 SDR 31, effective August 18, 2009.

          General Authority: SDCL 34-1-17, 34-18-22.

          Law Implemented: SDCL 34-18-22, 34-18-24.

 

          Cross-Reference: Water hygiene, art 74.04.

 


Rule 44:02:05:05 Ice.

          44:02:05:05.  Ice. Ice must be manufactured, stored, transported, and handled in a sanitary manner. Processes and controls must be designed and monitored to ensure that neither the product nor the product area is subject to contamination. Ice must be dispensed with scoops, tongs, or other ice-dispensing utensils or through automatic self-service ice-dispensing equipment. Ice-dispensing utensils must be stored on a clean surface or in the ice with the dispensing handle extending out of the ice. Scooping of ice with a cup, glass, or similar container is prohibited. Ice storage bins must be drained through an air gap. Automatic self-service ice-dispensing equipment must be used when accessible to the public. Bagged ice from an approved source is acceptable.

 

          Source: 23 SDR 75, effective November 19, 1996; 34 SDR 321, effective June 30, 2008.

          General Authority: SDCL 34-1-17, 34-18-22.

          Law Implemented: SDCL 34-18-22, 34-18-24.

 

          Cross-References:

          Food Service Code, ch 44:02:07.

          State Plumbing Code, art 20:54.

          Water hygiene, art 74:04.

 


Rule 44:02:05:06 Guest room toilet and bathing facilities.

          44:02:05:06.  Guest room toilet and bathing facilities. Each specialty resort shall provide toilet, lavatory, and bathing facilities. In establishments providing toilet, lavatory, and bathing facilities shared by more than one guest room, the facilities must be provided in the ratio of one water closet, lavatory, and shower or bathtub or bathtub and shower combination for every ten guests. To determine the number of guests, a one bed unit is designated for two people, and a two bed unit is designated for four people. Soap, toilet tissue, and clean washcloths and towels must be provided for each guest or guest room. All facilities must be provided with hot and cold running water under pressure to each lavatory, shower, bathtub, and bathtub and shower combination. The hot water must be at a minimum of 110 degrees Fahrenheit and at a maximum temperature of 120 degrees Fahrenheit at the tap. Each shower, bathtub, and bathtub and shower combination shall be provided with individual control valves of the pressure balance, thermostatic, or combination pressure balance and thermostatic mixing valve type that provide scald and thermal shock protection. Bathing or shower facilities must have a nonslip floor surface, such as a manufactured nonslip bathtub or shower unit, a rubberized throw mat, or adhesive-backed nonslip strips. All toilets, lavatories, and bathing fixtures must be kept clean, sanitary, and in good repair. Restroom fixtures must be cleaned and sanitized between guest stays.

 

          Source: 23 SDR 75, effective November 19, 1996; 34 SDR 321, effective June 30, 2008.

          General Authority: SDCL 34-1-17, 34-18-22.

          Law Implemented: SDCL 34-18-22, 34-18-24.

 

          Cross-Reference: State Plumbing Code, art 20:54.

 


Rule 44:02:05:07 Garbage and rubbish storage and disposal.

          44:02:05:07.  Garbage and rubbish storage and disposal. Guest rooms must be provided with waste collection containers that are either lined with plastic bags or cleaned and sanitized between guests. All stored garbage and rubbish must be kept in leakproof, nonabsorbent containers which are kept covered with tight-fitting lids when filled, stored, or not in continuous use. Accessibility by insects, rodents, and other animals must be minimized. Disposal must be done at least twice weekly or as frequently as needed by volume or conditions. If an establishment collects and transports its own refuse, the refuse must be in covered leakproof nonabsorbent vehicles or containers. Disposal of garbage and rubbish may not create a health hazard.

          Source: 23 SDR 75, effective November 19, 1996.

          General Authority: SDCL 34-1-17, 34-18-22.

          Law Implemented: SDCL 34-18-22, 34-18-24.


Rule 44:02:05:08 Vermin control.

          44:02:05:08.  Vermin control. A specialty resort must be constructed, equipped, and maintained to prevent the entrance, harborage, or breeding of flies, roaches, rats, mice, and all other insects and vermin. Specific means necessary for the elimination of such pests, such as cleaning, renovation, or fumigation, must be used. The department may require the facility to hire a professional exterminator to exterminate pests under the following conditions:

 

          (1)  The infestation is so extensive that it is unlikely a nonprofessional can eradicate the pests effectively;

          (2)  The chosen method of extermination can only be carried out by a licensed professional exterminator; or

          (3)  The department finds evidence that an infestation is still present and the establishment has not taken proper steps to eliminate the vermin problem.

 

          Regularly scheduled professional extermination services shall be required following the determination of an excessive pest infestation by the department.

 

          Source: 23 SDR 75, effective November 19, 1996; 34 SDR 321, effective June 30, 2008.

          General Authority: SDCL 34-1-17, 34-18-22.

          Law Implemented: SDCL 34-18-22, 34-18-24.

 


Rule 44:02:05:09 Lighting.

          44:02:05:09.  Lighting. All rooms and areas used by guests and all other rooms or spaces in which lighting is essential to the efficiency and safety of the business operation must be well lighted. A minimum of 10 foot candles of nonglare light must be provided on all surfaces. Those areas used for reading, shaving, or application of cosmetics must be provided with a minimum of 30 foot candles of light.

 

          Source: 23 SDR 75, effective November 19, 1996; 34 SDR 321, effective June 30, 2008.

          General Authority: SDCL 34-1-17, 34-18-22.

          Law Implemented: SDCL 34-18-22, 34-18-24.

 


Rule 44:02:05:10 Ventilation.

          44:02:05:10.  Ventilation. Bathrooms, toilet rooms, and laundry rooms must be provided with either natural ventilation or mechanical ventilation connected directly to the outside. Mechanical clothes dryers must be vented to the outside air. When vented to the outside air, the discharge may not create a health hazard.

 

          Source: 23 SDR 75, effective November 19, 1996; 34 SDR 321, effective June 30, 2008.

          General Authority: SDCL 34-1-17, 34-18-22.

          Law Implemented: SDCL 34-18-22, 34-18-24.

 

          Cross-Reference: 2006 International Building Code, ch 12, sec 1203.

 


Rule 44:02:05:11 Heating equipment.

          44:02:05:11.  Heating equipment. Each facility shall have a heating system capable of maintaining a temperature between 65 degrees Fahrenheit and 75 degrees Fahrenheit. Any heating equipment, if fuel-burning, shall be inspected at least once a year by a person in the business of heating system maintenance (which includes hot water heaters, primary heating sources, and secondary heating sources). A written verification of the inspection must be kept on file in the facility with the date of inspection, a written statement by the person making the inspection, and that person's signature.

 

          Source: 23 SDR 75, effective November 19, 1996; 34 SDR 321, effective June 30, 2008.

          General Authority: SDCL 34-1-17, 34-18-22.

          Law Implemented: SDCL 34-18-22, 34-18-24.

 

          Cross-Reference: 2006 International Building Code, ch 12, sec 1204.

 


Rule 44:02:05:12 Bedding and linen.

          44:02:05:12.  Bedding and linen. A specialty resort shall furnish each guest with clean sheets and pillow cases for the bed, bunk, or cot to be occupied by the guest. Sheets must be of sufficient width and length to cover the mattress completely. All bath linen, sheets, and pillow cases used by one guest must be washed and mechanically dried before being furnished to another guest. All bedding, including mattresses, mattress pads, quilts, blankets, pillows, sheets, and spreads, and all bath linen must be kept clean, in good repair, and stored in a sanitary manner. Separate laundry containers must be provided for clean and soiled laundry. Soiled linens, uniforms, and other garments must be kept separate from clean linens to prevent cross-contamination. All clean linens must be stored on smooth, nonabsorbent, cleanable surfaces located a minimum of six inches above the floor.

 

          Source: 23 SDR 75, effective November 19, 1996; 34 SDR 321, effective June 30, 2008.

          General Authority: SDCL 34-1-17, 34-18-22.

          Law Implemented: SDCL 34-18-22, 34-18-24.

 


Rule 44:02:05:13 Housekeeping -- Maintenance of premises.

          44:02:05:13.  Housekeeping -- Maintenance of premises. All parts of the specialty resort and its premises must be kept neat, clean, in good repair, and free from litter and rubbish. Housekeeping operations and conditions may not constitute a health hazard. Cleaning operations must be conducted in a manner which minimizes contamination of facilities. A sanitizer or disinfectant or both must be used on all contact surfaces to prevent the spread of disease. All cleaners, sanitizers, and disinfectants must comply with 40 C.F.R. § 180.940, June 23, 2004. Cleaning equipment, supplies, insecticides, paints, and other toxic or hazardous products must be stored in a manner to minimize health risks. An ingredient label and "direction for use" label on each chemical being used must be readily available for reference or inspection. All containers used for dispensing these chemicals must be prominently and distinctively labeled for identification of contents. The use of carpeting in toilet rooms, bathing facilities, and kitchens is prohibited.

 

          Source: 23 SDR 75, effective November 19, 1996; 34 SDR 321, effective June 30, 2008.

          General Authority: SDCL 34-1-17, 34-18-22.

          Law Implemented: SDCL 34-18-22, 34-18-24.

 


Rule 44:02:05:14 Hazardous condition.

          44:02:05:14.  Hazardous condition. If, during the course of a routine inspection, an obvious health hazard or other hazardous condition is discovered which presents an imminent danger to individuals, the department may require the owner of the specialty resort to remove or correct the hazardous condition.

          Source: 23 SDR 75, effective November 19, 1996.

          General Authority: SDCL 34-1-17, 34-18-22.

          Law Implemented: SDCL 34-18-22, 34-18-24.


Rule 44:02:05:15 Water recreation facilities.

          44:02:05:15.  Water recreation facilities. All water recreation facilities, including swimming pools, spas, and water slides operated by a specialty resort and used by guests or the public, must be designed, constructed, and maintained using the "Recommended Standards for Swimming Pool Design and Operation," 1996 edition.

 

          The owner or operator of a swimming pool, spa, or other water recreational facility shall collect and submit at least one water sample weekly for each swimming pool, spa, or other water recreational facility while in use under the owner's or operator's control to an EPA-certified laboratory for bacteriological analysis. The owner or operator shall report any unsafe water sample test results to the department within three days after receipt of such test results. Upon the receipt of a positive water sample the owner or operator of the facility shall submit two consecutive negative samples to the department to confirm treatment procedures have eliminated the contamination. If a resample test is positive, the facility shall close the affected water recreational facility and submit two consecutive negative samples prior to allowing guest use of affected water recreational facility. A colorimetric test kit is required for the monitoring and adjusting of disinfectant levels and pH in a swimming pool, spa, or other water recreational facilities. A weekly log of disinfectant levels and pH must be maintained by the owner or operator of the facility.

 

          Source: 23 SDR 75, effective November 19, 1996; 34 SDR 321, effective June 30, 2008; 36 SDR 96, effective December 8, 2009.

          General Authority: SDCL 34-1-17, 34-18-22.

          Law Implemented: SDCL 34-18-22, 34-18-24.

 

          Reference: "Recommended Standards for Swimming Pool Design and Operation," 1996 edition, Great Lakes-Upper Mississippi River Board of State and Provincial Public Health and Environmental Managers. Copies are available at no cost from the Office of Health Protection, South Dakota Health Department, 615 East 4th Street, SD 57501.

 


Rule 44:02:05:16 Food supplies.

          44:02:05:16.  Food supplies. Food must be free from adulteration or other contamination and must be safe for human consumption. Home canned foods are prohibited. Wild game harvested by guests of the facility may be prepared and served for that guest upon request. Wild game must be handled in a manner which prevents cross-contamination with other foods and equipment.

          Source: 23 SDR 75, effective November 19, 1996.

          General Authority: SDCL 34-1-17, 34-18-22.

          Law Implemented: SDCL 34-18-22, 34-18-25.


Rule 44:02:05:17 Potentially hazardous foods.

          44:02:05:17.  Potentially hazardous foods. Potentially hazardous foods requiring cooking must be cooked to heat all parts of the food to a temperature of at least 135 degrees Fahrenheit. The food must be held at that temperature until it is served or it must be immediately refrigerated and held at 41 degrees Fahrenheit or below, with the exception of the following:

 

          (1)  Poultry, poultry stuffings, stuffed meats, and stuffings containing meat must be cooked to heat all parts of the food to at least 165 degrees Fahrenheit with no interruptions of the cooking process;

 

          (2)  Pork and any food containing pork must be cooked to heat all parts of the food to at least 145 degrees Fahrenheit;

 

          (3)  Roast beef must be prepared by a cooking procedure that produces a minimum temperature of 130 degrees Fahrenheit in all parts for a minimum of two hours of each roast unless otherwise ordered by the immediate consumer;

 

          (4)  All ground meats must be cooked to heat all parts of the food to at least 155 degrees Fahrenheit;

 

          (5)  Wild game meats must be cooked to heat all parts of the food to at least 165 degrees Fahrenheit;

 

          (6)  Potentially hazardous foods which are cooked and then refrigerated must be reheated rapidly to 165 degrees Fahrenheit or higher throughout before serving or must be placed in a hot food storage facility. Steam tables, bains-marie, warmers, and similar facilities for holding hot foods may not be used for the rapid reheating of potentially hazardous foods.

 

          Noncorrosive metal stem-type numerically scaled indicating thermometers accurate to ±3 degrees Fahrenheit must be provided and used to assure the attainment and maintenance of proper internal cooking, holding, or refrigeration temperatures of all potentially hazardous foods.

 

          Source: 23 SDR 75, effective November 19, 1996; 34 SDR 321, effective June 30, 2008.

          General Authority: SDCL 34-1-17, 34-18-22.

          Law Implemented: SDCL 34-18-22, 34-18-25.

 


Rule 44:02:05:18 Thawing potentially hazardous foods.

          44:02:05:18.  Thawing potentially hazardous foods. Potentially hazardous foods must be thawed in the following manner:

 

          (1)  In refrigerated units at a temperature not over 41 degrees Fahrenheit;

 

          (2)  Under potable running water of a temperature of 70 degrees Fahrenheit or below, with sufficient water velocity to agitate and float off loose food particles into the overflow;

 

          (3)  In a microwave oven only when the food will be immediately transferred to conventional cooking facilities as part of a continuous cooking process or when the entire, uninterrupted cooking process takes place in the microwave oven; or

 

          (4)  As part of the conventional cooking process.

 

          Source: 23 SDR 75, effective November 19, 1996; 34 SDR 321, effective June 30, 2008.

          General Authority: SDCL 34-1-17, 34-18-22.

          Law Implemented: SDCL 34-18-22, 34-18-25.

 


Rule 44:02:05:19 Food protection.

          44:02:05:19.  Food protection. While being stored, prepared, displayed, served, or transported, food must be protected from potential contamination. All food service operations must be carried out in a sanitary manner.

          Source: 23 SDR 75, effective November 19, 1996.

          General Authority: SDCL 34-1-17, 34-18-22.

          Law Implemented: SDCL 34-18-22, 34-18-25.


Rule 44:02:05:20 Manual cleaning and sanitizing.

          44:02:05:20.  Manual cleaning and sanitizing. Manual cleaning and sanitizing must meet the following requirements:

          (1)  Utensils and equipment must be washed, rinsed, and sanitized manually in a sink with a minimum of three compartments. Sink compartments must be large enough to permit the accommodation of the equipment and utensils. Each compartment of the sink must be supplied with hot and cold potable running water;

          (2)  Drain boards must be provided for handling of soiled utensils before washing and for cleaned utensils following sanitizing and must be located so as not to interfere with the use of the dishwashing facilities;

          (3)  Equipment and utensils must be preflushed or prescraped and, when necessary, presoaked to remove gross food particles and soil;

          (4)  The cleaning and sanitizing of utensils in a three-compartment dishwashing sink must be conducted in the following sequence:

               (a)  Equipment and utensils must be thoroughly washed in the first compartment sink with detergent solution that is kept clean and that is between 110 and 120 degrees Fahrenheit;

               (b)  Equipment and utensils must be rinsed free of detergent and abrasives with clean water in the second compartment;

               (c)  Equipment and utensils must be sanitized in the third compartment by immersion in a clean solution containing a sanitizing agent that will provide the equivalent bactericidal effect of a solution containing at least 50 parts per million of available chlorine as a hypochlorite at a temperature of at least 75 degrees Fahrenheit for one minute.

          After sanitization, all equipment and utensils must be left to air dry.

          Source: 23 SDR 75, effective November 19, 1996.

          General Authority: SDCL 34-1-17, 34-18-22.

          Law Implemented: SDCL 34-18-22, 34-18-25.


Rule 44:02:05:21 Mechanical cleaning and sanitizing.

          44:02:05:21.  Mechanical cleaning and sanitizing. If utensils are mechanically cleaned and sanitized, a commercial dishwasher or a homestyle dishwasher must be used. If a homestyle dishwasher is used, the following requirements must be met:

          (1)  The water as it enters the dishwasher must be at least 120 degrees Fahrenheit;

          (2)  There must be a sanitizing cycle in which hot water at a minimum temperature of 150 degrees Fahrenheit, not hot air, is used; and

          (3)  Once started, the dishwashing cycle may not be interrupted and must be allowed to complete its full cycle.

          After sanitization, all equipment and utensils must be left to air dry.

          Source: 23 SDR 75, effective November 19, 1996.

          General Authority: SDCL 26-6-16.

          Law Implemented: SDCL 26-6-16.


Rule 44:02:05:22 Hand washing.

          44:02:05:22.  Hand washing. A separate hand washing sink must be provided in the food preparation area.

 

          Source: 23 SDR 75, effective November 19, 1996; 34 SDR 321, effective June 30, 2008.

          General Authority: SDCL 34-1-17, 34-18-22.

          Law Implemented: SDCL 34-18-22, 34-18-25.

 


Rule 44:02:05:23 Pets.

          44:02:05:23.  Pets. A pet present at the facility must in good health, show no evidence of carrying any disease, and have the necessary vaccinations. Pets must be excluded from food preparation areas.

          Source: 23 SDR 75, effective November 19, 1996.

          General Authority: SDCL 26-6-16.

          Law Implemented: SDCL 26-6-16.

          NOTE: Counties and municipalities set vaccination requirements for pets.


Rule 44:02:05:24 Repealed.

          44:02:05:24.  Annual license fee. Repealed.

 

          Source: 23 SDR 75, effective November 19, 1996; repealed, 36 SDR 31, effective August 18, 2009.

 


Rule 44:02:05:25 Cleanliness and storage of utensils.

          44:02:05:25.  Cleanliness and storage of utensils. Glasses, pitchers, ice buckets, and other utensils used for ice, food, or drink by guests must be washed, rinsed, and sanitized between guests. All cleaners, sanitizers, and disinfectants must comply with 40 C.F.R. § 180.940, June 23, 2004. The washing and sanitizing facilities must be provided as follows:

 

          (1)  Utensils must be washed, rinsed, and sanitized manually utilizing a three step process. Sink compartments must be large enough to permit the accommodation of the equipment and utensils. Each compartment of the sink must be supplied with hot and cold potable running water. Drain boards must be provided for the air drying of the sanitized utensils; or

 

          (2)  Utensils must be washed, rinsed, and sanitized by the use of a chemical or hot water sanitizing ware washing machine. If a home style ware washing machine is utilized, the sanitizing water temperature must attain a minimum of 150 degrees Fahrenheit. All utensils must be allowed to air dry.

 

          After washing and sanitizing all utensils must be wrapped, sealed, or stored in a manner that protects them from contamination.

 

          Source: 34 SDR 321, effective June 30, 2008.

          General Authority: SDCL 34-1-17, 34-18-22.

          Law Implemented: SDCL 34-18-22, 34-18-24.

 


Rule 44:02:05:26 Single-service items.

          44:02:05:26.  Single-service items. Any specialty resort that does not have facilities for cleaning and sanitizing utensils that meet the requirements in § 44:02:05:25 shall use single-service articles. Each single-service article must be stored, handled, and dispensed in a sanitary manner and may be used only once. The use of common drinking containers in public places is prohibited. Each single service article must be made from clean, sanitary, and safe materials.

 

          Source: 34 SDR 321, effective June 30, 2008.

          General Authority: SDCL 34-1-17, 34-18-22.

          Law Implemented: SDCL 34-18-22, 34-18-24.

 

          Cross-Reference: Food Service Code, ch 44:02:07.

 


Rule 44:02:05:27 Egress windows.

          44:02:05:27.  Egress windows. Each egress window shall have at least a net clear opening of 5.7 square feet. The net clear opening shall be at least 24 inches high and at least 20 inches wide. The egress window shall open from the inside of the guest room without the use of any special tool or knowledge. The egress window shall have a finished sill height of not more than 48 inches above the floor.

 

          Source: 36 SDR 96, effective December 8, 2009.

          General Authority: SDCL 34-1-17, 34-18-22.

          Law Implemented: SDCL 34-18-22, 34-18-22.1, 34-18-22.2, 34-18-24.

 


Rule 44:02:05:28 Egress window wells.

          44:02:05:28.  Egress window wells. Each egress window that is below grade shall lead to a window well. The horizontal dimensions of the window well shall provide at least a net clear area of nine square feet with at least a horizontal projection and width of 36 inches. The vertical height of the window well may not exceed 48 inches.

 

          Source: 36 SDR 96, effective December 8, 2009.

          General Authority: SDCL 34-1-17, 34-18-22.

          Law Implemented: SDCL 34-18-22, 34-18-22.1, 34-18-22.2, 34-18-24.

 


Rule 44:02:05:29 Egress window exception.

          44:02:05:29.  Egress window exception. For lodging establishments constructed before July 1, 2009, each grade level egress window shall have at least a net clear opening of five square feet and shall be at least 24 inches high and at least 20 inches wide.

 

          Source: 36 SDR 96, effective December 8, 2009.

          General Authority: SDCL 34-1-17, 34-18-22.

          Law Implemented: SDCL 34-18-22, 34-18-22.1, 34-18-22.2, 34-18-24.

 


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