(1) The permit holder and person in charge of a bed and breakfast operation shall comply with the requirements of this chapter, except as otherwise provided in this subpart.

(2) The regulatory authority may impose additional requirements to protect against health hazards related to the food service portion of a bed and breakfast operation.

(3) food may be handled in the residential kitchen of a bed and breakfast operation without meeting the provisions of WAC 246-215-02315, 246-215-04212, 246-215-04214, 246-215-04216, 246-215-04224, 246-215-04228, 246-215-04236, 246-215-04250, 246-215-04254, 246-215-04260, 246-215-04264, 246-215-04315, 246-215-04340, 246-215-04345, 246-215-04405, 246-215-04410, 246-215-04500(1), 246-215-04510, 246-215-04525, 246-215-04545, 246-215-04555, 246-215-04560, 246-215-04575, 246-215-04610, 246-215-04710, 246-215-04940, and 246-215-05240; Part 4, Subpart H; Part 5, Subpart E; Part 6 and Part 7, if:

(a) The number of guest bedrooms does not exceed eight;

(b) food service is limited to overnight guests;

(c) Breakfast is the only meal prepared; however, baked goods that are not time/temperature control for safety food may be prepared and served at any time of day;

(d) time/temperature control for safety foods are prepared for immediate service only; and

(e) time/temperature control for safety foods are not cooled for later reheating.

(4) If food service is provided in a bed and breakfast operation other than under the conditions of subsection (3) of this section, all foods must be prepared in an approved nonresidential kitchen meeting the requirements of this chapter.