OAR 333-029-0110
Lodging Unit Kitchens


Lodging unit kitchens shall have:


A sink suitable for dishwashing with hot and cold water. Hot water shall be at not less than one hundred forty degrees (140o) F.;


A refrigerator capable of maintaining a temperature of forty-five degrees (45o) F. or less.


Utensil and equipment, if supplied, shall be easily cleanable, kept in good repair, and otherwise comply with OAR 333-150-0000 (Food Sanitation Rule) parts 4-1 and 4-2.


Utensils supplied in lodging units shall be washed, rinsed, and sanitized after each occupancy according to OAR 333-150-0000 (Food Sanitation Rule) parts 4-6 and 4-7, or have a notice stating “For your convenience, dishes and utensils have been washed. If you would like to further sanitize these items, please contact the manager.” The sanitizing agent shall be available in the office.

Source: Rule 333-029-0110 — Lodging Unit Kitchens, https://secure.­sos.­state.­or.­us/oard/view.­action?ruleNumber=333-029-0110.

Last Updated

Jun. 8, 2021

Rule 333-029-0110’s source at or​.us