OAR 333-062-0155
Food Service

333–062–0005
Purpose 333–062–0010
Adoption by Reference 333–062–0015
Definitions 333–062–0020
Compliance 333–062–0025
Approval to Construct 333–062–0030
Plans 333–062–0035
Licenses 333–062–0040
Conditional Licenses 333–062–0045
Maintenance and Modification 333–062–0050
Size 333–062–0055
Dimensions 333–062–0060
Finishes and Markings 333–062–0065
Illumination 333–062–0070
Ventilation 333–062–0075
Ladders, Recessed Steps and Stairways 333–062–0080
Spa Pool Enclosure 333–062–0085
Decks 333–062–0090
Overflow Systems 333–062–0095
Recirculation Systems 333–062–0100
Inlets 333–062–0103
Submerged Suction Fittings and Drains 333–062–0105
Piping 333–062–0110
Pumps 333–062–0115
Filters 333–062–0120
Heaters 333–062–0125
Disinfectant and Chemical Feeders 333–062–0130
Air Induction Systems 333–062–0135
Valves, Meters, and Gauges 333–062–0140
Equipment Room 333–062–0145
Ground Fault Interrupter 333–062–0150
Bathhouses and Sanitary Facilities 333–062–0155
Food Service 333–062–0160
Domestic Water Quality 333–062–0165
Spa Water Quality 333–062–0170
Operation and Maintenance 333–062–0175
Safety 333–062–0180
Signs 333–062–0185
Variance 333–062–0250
Enforcement 333–062–0255
Spa Pool Closure Criteria