44:02:02:25.  Continental breakfast requirements. All utensils used in the serving of foods must be cleaned and sanitized on a routine basis. The establishment shall provide a minimum of a two compartment sink or a sanitizing ware washing machine for the washing, rinsing, and sanitizing of utensils. Separate hand washing facilities must be accessible for employees engaged in assembly and servicing of the breakfast area. Facilities may be provided for the warming or toasting of a food item. Hot holding of food items is limited to the items approved in § 44:02:02:00(4). Potentially hazardous foods requiring hot holding must be held at 135 degrees Fahrenheit or above. The food shall be held at that temperature and discarded after four hours. Cold holding temperature for food items must be held at 41 degrees Fahrenheit or below. Only single service utensils shall be provided for guest use. Properly cooled and dispensed milk and juice products are allowed. Fresh fruits must be provided to guests intact. No slicing or peeling of fruit is allowed. Each lodging establishment that exceeds these requirements shall obtain a valid food service establishment license in accordance with SDCL chapter 34-18 and chapter 44:02:07.

          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.