[Ord. 525, 4-2-2001]
Terms used in this chapter shall have the following meanings
unless the context otherwise requires:
An operator occupied residence providing accommodations for
a charge to the public, with no more than five guestrooms for rent,
in operation for more than 10 nights in a twelve-month period. Breakfast
may be provided to the guests only. Bed and breakfast establishments
shall not include motels, hotels, boarding houses, or food service
establishments.
The owner of the bed and breakfast establishment, or the
owner's agent, who is required by this chapter to reside in the
bed and breakfast establishment, or on contiguous property.
A room intended to serve no more than two transient guests
per night.
[Ord. 525, 4-2-2001]
(A)
In order to operate a bed and breakfast establishment, the owner
must obtain a permit from the City of Lincoln code enforcement office.
In order to obtain such a permit, the owner must submit an application
verifying compliance with all provisions of this bed and breakfast
chapter. Upon the filing of an application, the code enforcement officer
shall investigate the application and approve or reject the application.
The application for such license shall be made to the building code
enforcement officer in writing, signed by the applicant if an individual
or by a duly authorized officer of a corporation, verified by oath
or affidavit. The applicant shall submit a fee of $30 with the application
for a new bed and breakfast establishment.
(B)
The license to operate a bed and breakfast establishment shall be
valid for the twelve-month period beginning May 1 and ending the following
April 30. In order to renew such license, the applicant must submit
a renewal application for the following fiscal year. The building
code enforcement officer shall investigate the renewal application
and approve or reject the renewal application. In order to properly
investigate the renewal application, the building code enforcement
officer is hereby authorized to conduct an annual walk through inspection
of the bed and breakfast establishment. There shall be no fee for
submitting and obtaining the renewal application and obtaining a renewal
license for a bed and breakfast establishment.
(C)
The decision of the building code enforcement officer for both a
new permit and a renewal of a permit may be appealed to the City Council
so long as the applicant files a written appeal with the City Clerk
within 15 days of the decision of the building code enforcement officer.
The City Council shall take final action on the appeal at the next
City Council meeting following the appeal unless the City Council
determines to continue the appeal in order to obtain additional information
or to serve notice upon property owners it decides may be interested
in the appeal.
[Ord. 525, 4-2-2001]
Bed and breakfast establishments which serve breakfast shall
comply with the following minimum standards:
(A)
Food shall be clean, wholesome, free from spillage, free from adulteration
and misbranding and safe for human consumption. Containers of food
shall be stored above the floor, on clean racks, shelves or other
clean surfaces in such a manner as to be protected from splash or
other contamination. Milk of only pasteurized grade A may be used.
Use of home canned food is prohibited except for jams and jellies.
(B)
Food shall be protected from contamination while being stored, prepared,
served, and during transportation. Perishable foods shall be stored
at temperatures that will protect them against spoilage. Potentially
hazardous food shall be maintained at safe temperatures of 45°
F. or below, or 140° F. or above, as appropriate, except during
necessary periods of preparation and serving. Frozen food shall be
kept at temperatures that will keep them frozen, except when being
thawed for preparation. Potentially hazardous frozen food shall be
thawed at refrigeration temperatures or below, quick thawed as part
of the cooking process, or thawed by another method approved by the
local health department. An indicating thermometer shall be located
in each refrigerator. Raw fruits and vegetables shall be washed thoroughly
before use. Stuffings, poultry, and pork products shall be cooked
to heat all parts of the food at least 165° F. before being served.
Salads made of meat, poultry, potatoes, fish, shellfish, or eggs and
other potentially hazardous prepared food, shall be prepared from
chilled products with a minimum of manual contact. Portions of food
once served to an individual may not be served again. Laundry facilities
shall be separated from food preparation areas. Live animals shall
be excluded from food preparation areas.
(C)
No person knowingly infected with a communicable disease that may
be transmitted by food handling may work in a bed and breakfast establishment.
(D)
If the bed or breakfast operator suspects that any employee, family
member or the operator himself or herself has a communicable disease,
the operator shall notify the Logan County health department immediately.
(E)
All operators shall be certified. Certification shall be achieved
by successfully completing an examination offered by the Logan County
health department as described in the current edition of the state
of Illinois food service sanitation rules and regulations.
(F)
Persons preparing or serving food or washing utensils shall wear
clean outer garments and maintain a high degree of personal cleanliness.
They shall wash their hands thoroughly before starting work and as
often as necessary while working to remove soil and contaminants.
After visiting the toilet room, persons shall wash their hands thoroughly
in a lavatory, but never in the kitchen sink.
(G)
No one, while preparing or serving food, may use tobacco in any form.
(H)
Utensils shall be kept clean and in good repair.
(I)
Multiuse eating and drinking utensils shall be thoroughly cleaned
after each use. Facilities needed for the operations of washing, rinsing
and sanitizing shall be provided.
(J)
Pots, pans and other utensils used in the preparation or serving
of food or drink and all food storage utensils shall be thoroughly
cleaned after each use. Cooking surfaces of equipment, if any, shall
be cleaned at least once each day. Nonfood contact surfaces of equipment
shall be cleaned at intervals that will keep them in a clean and sanitary
condition.
(K)
Residential sinks and home style mechanical dishwashing machines
are acceptable facilities for washing multiuse eating and drinking
utensils. Utensils shall be air dried.
(L)
Immediately following either manual or mechanical washing of eating
or drinking utensils, and pots, pans and other cooking utensils, these
utensils shall be effectively sanitized by being submerged in a hypochlorite
solution with a chlorine concentration continuously maintained in
100 ppm, or another approved sanitizing solution which shall be used
at the concentration tested and approved by the Logan County health
department. Dishpans may be used to accomplish the final sanitizing
rinse.
(M)
The reuse of single service utensils is prohibited.
[Ord. 525, 4-2-2001]
Each person who is provided accommodations shall be provided
individual soap and clean individual bath clothes and towels. Clean
bed linen in good repair shall be provided for each guest and as often
as necessary. Clean linen shall be stored and handled in a sanitary
manner.
[Ord. 525, 4-2-2001]
Every bed and breakfast establishment located in an R-2 zoning
district shall meet the state Fire Marshal's requirements for
one- and two-family dwellings. In addition, the following standards
shall be required for bed and breakfast establishments located in
an R-2 zoning district:
(A)
Manual extinguishing equipment shall be provided on each floor in
accordance with NFPA 10 - standards for the installation of portable
fire extinguishers.
(B)
All combustibles or flammable liquids must be stored in approved
containers and all combustibles or flammable liquids which exceed
30 gallons must be stored both in approved containers and approved
cabinets. No combustible storage in or under stairways.
(C)
All trash containers shall be metal.
(D)
No cooling facilities shall be permitted in guestrooms.
(E)
Fire escape maps shall be placed on the back of each sleeping room
door.
(F)
All hallways and stairways shall be adequately lighted as well, with
exit lights and emergency lighting.
(G)
The furnace enclosure must have a minimum one hour fire rating.
(H)
No portable heating devices shall be permitted in guestrooms.
(I)
Smoke detectors shall be installed in each sleeping room. All detectors
shall be interconnected such that the activation of one alarm will
activate all the alarms in the bed and breakfast establishment. All
detectors shall be approved and listed and shall be installed in accordance
with the manufacturer's instructions. Required smoke detectors
shall receive their primary power from the building wiring and, when
primary power is interrupted, shall receive power from a battery.
(J)
The operator shall submit a floor plan of the bed and breakfast establishment
to the local fire department.
[Ord. 525, 4-2-2001]
[Ord. 525, 4-2-2001]
The bed and breakfast establishment shall provide proof of liability
insurance.
[Ord. 525, 4-2-2001]
The bed and breakfast establishment shall fulfill the requirements
of the Illinois department of revenue, including the payment of any
applicable hotel taxes.
