No person shall operate a rooming house or shall let to another person for occupancy any rooming unit in any rooming house, except in compliance with the provisions of every section of this chapter, except the provisions of Articles II and VI.
At least one flush water closet, lavatory basin and bathtub or shower, properly connected to a water and sewer system approved by the NMHD and in good working condition, shall be supplied for each five persons or fraction thereof residing within a rooming house, including members of the operator's family wherever they share the use of said facilities, provided that, in a rooming house where rooms are let only to males, flush urinals may be substituted for not more than 1/2 the required number of water closets. All such facilities shall be located with the dwelling so as to be reasonably accessible from a common hall or passageway to all persons sharing such facilities. Every lavatory basin and bathtub or shower shall be supplied with hot water at all times in accordance with the provisions of § 30-10. No such facilities shall be located in a basement except by written approval of the NMHD.
The operator of every rooming house shall change supplies, bed linen and towels therein at least once a week and prior to the letting of any room to any occupant. The operator shall be responsible for the maintenance of all supplied bedding in a clean and sanitary manner.
Every room occupied for sleeping purposes by one person shall contain at least 70 square feet of usable floor area and every room occupied for sleeping purposes by more than one person shall contain at least 50 square feet of usable floor area for each additional occupant thereof.
Every rooming unit shall have safe, unobstructed means of egress leading to safe and open space at ground level, as required by the statutes, ordinances and regulations of the State of Connecticut and the Town of New Milford.
The operator of every rooming house shall be responsible for the sanitary maintenance of all walls, floors and ceilings and for maintenance of sanitary conditions in every other part of the rooming house. The operator shall be further responsible for the sanitary maintenance of the entire premises where the entire structure or building is leased or occupied by the operator.
Every provision of this chapter which applies to rooming houses shall also apply to hotels and/or motels, except as provided in § 30-52 and except to the extent that any such provision may be found in conflict with the laws of the State of Connecticut or with the regulations of any state board or agency.
No meals may be prepared or eaten in a rooming house, other than in a dwelling unit contained therein, unless such meals are prepared and eaten in communal kitchens and dining rooms conforming to the standards of §§ 30-55 and 30-56, except that this section shall not apply to the eating of meals in establishments which are operating a valid restaurant business and which have the rooming house and restaurant operations integrated as a single business enterprise.
A communal kitchen shall comply with the following standards:
A. 
It shall contain at least 60 square feet of floor area in every case and at least 100 square feet if meals are both prepared and eaten therein.
B. 
If occupants are permitted to eat meals therein, it shall be supplied with one dining chair and two lineal feet of dining table space, in addition to the surface area for food preparation required under Subsection F below, for each occupant of the rooming house permitted to eat in the kitchen, the surface of each dining table to be smooth and easily cleanable.
C. 
It shall contain at least one supplied kitchen sink of an approved type which shall be supplied with hot water at all times in accordance with the provisions of § 30-10.
D. 
It shall contain at least one supplied kitchen gas stove or electric stove, every such stove to have at least two top burners and an oven.
E. 
It shall contain one supplied electric or gas refrigerator with an adequate food storage capacity.
F. 
It shall contain one or more supplied tables or other facilities having a total surface area for food preparation of not less than six square feet, the surface of each table or other facility to be suitable for the preparation of food, smooth and easily cleanable.
G. 
It shall contain at least one supplied cabinet of adequate size for and suitable for the storage of food and eating and cooking utensils.
H. 
It shall be supplied by the operator with the rubbish storage facilities and the garbage disposal or storage facilities specified by § 30-9.
I. 
It shall be located within a room accessible to the occupant of each rooming unit sharing the use of such kitchen without going outside of the dwelling and without going through a dwelling unit or rooming unit of another occupant.
Where a communal kitchen does not conform to the provisions of § 30-55 relating to the eating of meals therein, meals shall be eaten in a communal dining room that complies with the following standards:
A. 
It shall contain at least 70 square feet of floor area.
B. 
It shall be supplied with one dining chair and two linear feet of dining table space for each occupant of the rooming house permitted to eat in the dining room, the surface of each dining table to be smooth and easily cleanable.
C. 
It shall be located on the same floor of the rooming house as the communal kitchen in which the meals are prepared and shall be as nearly adjacent to the communal kitchen as is practicable.
D. 
It shall be located within a room accessible to the occupant of each rooming unit sharing such dining room without going outside of the dwelling and without going through a dwelling unit or rooming unit of another occupant.
The operator of any rooming house shall post in every rooming unit a sign on which shall be written or printed in letters not less than three-eighths (3/8) inch in height the following words: "No cooking permitted in this room," and such sign shall remain so posted at all times when the room is occupied.