3701-33-13 Cooking and eating facilities.

 

 

 

TO BE RESCINDED

 

3701-33-13                  Cooking and eating facilities.

 

 

 

(A)  To comply with the minimum standards of habitability:

 

(1)   When occupants are permitted or required to cook in their housing unit, a space shall be provided and equipped for cooking and eating. Such space shall be provided with:

 

(a)   A cookstove or hot plate with a minimum of two burners;

 

(b)     Adequate food storage shelves with a minimum of six square feet of surface area and an adequate counter for food preparation with a minimum of two and one-half square feet of surface area;

 

(c)   Mechanical refrigeration for storage of food at a temperature of not more than forty-five degrees Fahrenheit;

 

(d)     A table and chairs, or equivalent seating and eating arrangements, commensurate with the capacity of the unit;

 

(e)   Adequate lighting and ventilation.

 

(2)   When occupants are permitted or required to cook and eat in a common facility, a room or building separate from the sleeping facilities shall be provided for cooking and eating. The room or building shall be provided with:

 

(a)   Stoves or hot plates, with a minimum equivalent of two burners, in a ratio of one stove or hot plate to ten occupants, or one stove or hot plate to two families;

 

(b)    Adequate food storage shelves with a minimum of twelve square feet of surface area and an adequate counter for food preparation with a minimum of five square feet of surface area;

 

(c)   Mechanical refrigeration for storage of food at a temperature of not more than forty-five degrees Fahrenheit;

 

(d)      Tables and chairs, or equivalent seating and eating arrangements, adequate for the intended use of the facility;

 

 

 

 

(e)   Adequate sinks with hot and cold water under pressure;

(f)  Adequate lighting and ventilation;

(g)   Floors of easily cleaned materials that are impervious to moisture;

(h)    Heating equipment capable of maintaining a temperature of sixty-eight degrees Fahrenheit if the room or building is used before June first and/or after August thirty-first.

(3)   When central dining facilities are provided, the kitchen and dining hall shall be in proper proportion to the capacity of the housing unit or units and shall be separate from sleeping quarters. The operation, equipment, and physical facilities shall be in compliance with Chapter 3732. of the Revised Code and the rules adopted thereunder.

(4)    Wall surface adjacent to all food preparation and cooking areas shall be of easily cleaned material that is impervious to moisture. In addition, the wall surface adjacent to cooking areas shall be of fire-resistant material.

(B)     To  comply  with  the  voluntary  standards  of  habitability,  the  following  shall  be provided when occupants are permitted or required to cook in their housing units:

(1)   A cookstove with a minimum of four burners;

(2)   Adequate food storage shelves with a minimum of twelve square feet of surface area and an adequate counter for food preparation with a minimum of five square feet of surface area;

(3)   Mechanical refrigeration for storage of food at a temperature of not more than forty-five degrees Fahrenheit;

(4)        A table and chairs, or equivalent seating and eating arrangements, commensurate with the capacity of the unit;

(5)   Adequate lighting and ventilation;

(6)   A kitchen sink with an adequate supply of hot and cold water.

Effective:	01/01/2017
Five Year Review (FYR) Dates:	06/06/2016
CERTIFIED ELECTRONICALLY
Certification
08/11/2016
Date
Promulgated Under:	119.03
Statutory Authority:	3733.42
Rule Amplifies:	3733.42
Prior Effective Dates:	6/1/1975, 4/2/85