cmote stokk*" STATE OF KENTUCKY *rar ff AR ^4 t-USt, REPORT OF THE DEPARTMENT OF HOTEL INSPECTOR FROM JUNE 16, 1914, TO NOVEMBER 30, 1915 J. L. REED, Hotel Inspector LYNE HERNDON, DEPUTY REPORT OF THE DEPARTMENT OF HOTEL INSPECTOR Frankfort, Kentucky, December 1st, 1915. To His Excellency, Governor James B. McCreary. Dear Sir': — By an Act of the Legislature approved by yon March 23rd, 1914, which law became effective June 16th, 1914, providing for the appointment by the Governor of a Hotel Inspector and a Deputy Hotel Inspector, on June 16tli, 1914, we received our commissions at your hands and went assiduously to work to carry out the provisions of the law. We herewith submit a report of the Department of Hotel Inspection covering the period from June 16th, 1914, to November 30th, 1915. Dr. Wiley, the noted chemist, has made the statement that the most important industry in the world is that of feeding the human race. If this is true in general, we dare say that the most important phase of the hotel in- dustry is that of providing food and shelter for the trav- eling public. The hotel is one of the essential factors in the advancement of this common welfare. To elimi- lmte it, would in a large measure retard the great com- mercial and social wave that has traversed our continent. TAKES EXCEPTIONAL ABILITY. The hotel business lias been looked upon by too many would-be hotel proprietors as one that requires little, if any, preparation. We regret to say that this idea is harbored by too many men who are endeavoring to con- duct hotels in this State. The mere fact that one is pos- sessed of average ability in other lines does not signify that he will be a successful hotel manager or proprietor. The practical details of the hotel business are numerous and varied and a definite knowledge of them can only be acquired by actual experience in doing. Efficiency is not alone in knowing how, but in being able to apply the knowledge so as to accomplish th6 most effectual results. NO LONGER EXPERIMENT. Hotel inspection in Kentucky is no longer an ex- periment, but it is now a recognized fact that the pur- pose for which the hotel inspection law was enacted is rapidly being realized. The wide-awake and successful hotel proprietor is not slow to foresee the benefit derived from an inspection and favorable report made of liis place of business by one who is giving his entire time and energy to such work. He fully appreciates the fact that the reputation of conducting a clean, orderly and safe hotel is the most valuable business asset he can possess. NO STANDARD OF SAFETY. There had been no standard of safety and sanitation provided or adopted for the hotels and restaurants of Kentucky until the passage of Chapter 82, enacted March 15th, 1914, and signed by the Governor March 23rd, 1914. The hotel men themselves did not know to whom to ap- peal for advice in matters of sanitation, and oftimes the traveling public was compelled to endure inconceivable conditions. 1,400 HOTEL AND RESTAURANT INSPECTIONS. The rules and regulations adopted by the Hotel In- spector, which are made the basis of hotel inspection, are reasonable and are being applied without working a se- rious hardship. These rules and regulations were not adopted by the Hotel Inspector until June 16th, 1914. Since that time over 1,400 inspections of hotels and res- taurants have been made by the Hotel Inspector and his 7 7. /9/yfiiT iWf'l-/' G I 3 . 6 5. i< i 1 * ■m Vli' L /O c< Deputy. There are approximately 1,800 hotels in the State, and of this number 200 have more than thirty sleeping rooms for transient guests. At least one-fourth of the hotels that have been inspected were found to be in such an insanitary condition that written orders were issued on the proprietor, property owner, or both, by the Hotel Inspector or his Deputy. The other three- fourths were found to be reasonably clean and were be- ing conducted in accordance with the hotel rules and reg- ulations. THAT SPIRIT OF CO-OPERATION. The standard of safety and sanitation in hotels adopted is in line with what the progressive and up-to- date hotel men have considered essential for the success of their business. Such proprietors look upon hotel in- spection as a helpful agency in carrying out their ideas for the improvement of conditions in and about their places. It is that spirit of co-operation which has enabled the inspectors to accomplish the results which are so ap- parent to the travelers in the State. THE DEFECTS. It is not uncommon in our inspection work to find a hotel in good condition and up to the standard witli the exception of one or two parts. A hotel is often judged by the condition of those parts that do not con- form to the requirements. Some of the reasons for the existence of the unfa- vorable hotels that we have inspected are : inadequate buildings ; incompetent help ; lack of organization of help ; and lack of system in general. LIGHT AND VENTILATION. One of the essentials for a clean, safe and comforta- ble hotel is that the hotel building be well lighted and ven- tilated. Too frequently I find buildings being used lor hotels that are poorly lighted and ventilated, thus caus- ing dampness to exist, which results in an offensive odor and furnishes quarters for the harboring of disease <5 c< 4 germs. These conditions, generally, can be overcome, in a measure, by providing openings for light and ventila- tion; sometimes the installing of a ventilator or a fan will furnish a sufficient amount of ventilation. WALLS AND CEILINGS. It is not uncommon to find dilapidated and unclean walls, ceilings and floors in rooms. Especially is this true in kitchens, sleeping rooms, store rooms, toilets and cellars. The majority of such hotel buildings are occu- pied by tenants, and due to the lack of co-operation on the part of the property owners and tenants these un- favorable conditions have not been modified. We are pleased to say that with the exception of a very few cases satisfactory modifications have been brought about by written orders served on the property owner or owners. Many of the property owners live in other States and are not aware of the unfavorable conditions of their buildings until notified by the Hotel Inspector or his Deputy. NECESSARY CHANGES. In many cases we have found tenants in hotels back- ward in asking for the necessary changes for fear their rent would be raised. In such cases a tenant is standing in his own light, for invariably a reputation of having a safe and sanitary place would prove a profitable asset to his business and he can well afford to pay an addi- tional rent. AN EXAMPLE. This statement is verified by one concrete case we have in mind. Upon inspection of this hotel, we found it in such an insanitary and unsafe condition that many of the traveling public were afraid to become its guests. The property owner was required to make the necessary changes and by so doing incurred a large expense. To offset the additional expense he was obliged to ask more rent. Much to the displeasure of the tenant he agreed to meet the demand. Within a short time after the build- 5 ing had been improved the business of the hotel in- creased at least fifty per cent., and thus benefited the tenant to such an extent that he was the gainer in the end. NEED DESERVE FUND. The inspectors have found many instances where the property owner was not in the habit of diverting a certain per cent, of the rent to necessary repairs, thus allowing the building to depreciate in value, besides in- conveniencing the tenants. They have found other in- stances where the hotel inspection law had actively at- tracted the attention of the property owner before an inspection was made. CONSTANTLY CHANGING HANDS. We regret to say that too many of our smaller hotel buildings are simply trading propositions and are con- stantly changing hands. In such cases it is rather a diffi- cult matter to get improvements made when needed. When an order is issued at the time an inspection is made, he frequently disposes of it before the time for fulfilling the order expires, making it necessary for the Inspector to issue a new order on the purchaser. Such difficulty is avoided when a new tenant is procured at the time the property changes hands, for then a certifi- cate to conduct a hotel is withheld from the tenant by the Hotel Inspector until the necessary improvements .are made. LACK OF KNOWLEDGE. Many of the unfavorable conditions that we have found in kitchens, dining rooms and sleeping rooms were attributed to the lack of knowledge on the part of the em- ployes in charge of how such parts should be maintained. We feel that many will say that every girl has an oppor- tunity to gain a knowledge of domestic duties in her home. That is true to some extent, but the training that the av- erage girl gets in her home is not sufficient to equip her to become an efficient employe in the majority of our ho- tels. If she is to be a cook in a hotel, she must have a 6 knowledge of foods as to quality, storage and liow they should be prepared. To be explicit, will say that on an inspection of a certain hotel we found that the cook was in the habit of placing meat directly in contact with the ice in the ice-box, and that much meat had become un- wholesome and unfit for use as a food by such method. On reminding her of the danger of such practice, we dis- covered that she was perfectly ignorant as to the proper method of storing meats. We even found that she was unable to detect tainted meats satisfactorily, also that she was deficient in the knowledge of how certain kinds of meat should be prepared so as to become the most palatable. If that cook could have had some training as to quality, storage and preparation of meats prepara- tory to assuming the position of cook in this hotel, she would not have labored at a disadvantage to herself and the proprietor. TRAINING SCHOOL. Frequently we find waitresses in dining rooms, and girls caring for sleeping rooms, performing their duties m a very unsatisfactory manner, simply because they haven’t a definite understanding of how the work should be performed so as to be the most conducive to the wel- fare of the hotel and to the traveling public. We have schools where young people can be trained for many vo- cations. It would be to the interest of the hotels of this State if some plan could be formulated whereby facili- tis could be offered to young people desiring to become employes in hotels that they might receive training to that end. Many of the insanitary and unsatisfactory con- ditions found in hotels can justly be attributed to the lack of organization of help and lack of system in gen- eral. On discussing these matters with the proprietor or manager we have ascertained that they were ignorant as to the necessity of organizing their help. From our experience with the hotel work, as well as in our experi- ence of inspecting hotels, we well know that the first es- sential after help has been obtained is that the proprietor or manager make an assignment of work to each indi- vidual, and to speak of the manner in which he desires, to have it performed. 7 RULES AND REGULATIONS. Rules and regulations as is embodied in Chapter 82 of the Acts of the 1914 Legislature for hotels and restau- rants greatly assist employes in performing their work, as they show the standard which should be maintained in each department, and in that way are helpful to pro- prietor and employe. We frequently find a copy of the law tacked up in the kitchen or dining rooms and the help referring to them from time to time with a desire to meet the standard required therein. Many employes have made the statement to us that the rules assisted greatly in their endeavor to perform the work success- fully. Proprietors and managers as well have said that the rules served as a very helpful agent to them in the way of securing co-operation on the part of their em- ployes. We know of instances where the proprietors demand the employes to make a study of the rules and regulations, especially of the parts pertaining to their particular work or department in the hotel. TOILETS MOST DIFFICULT. To the average hotel man the toilets are the most difficult parts he has to keep in a clean and sanitary con- dition. It is an easy matter for such parts to quickly become detrimental to the welfare of the hotel and a menace to public health. Plenty of hot water, soap pow- der and elbow grease, applied daily, will prove more sat- isfactory than all the so-called deodorizers on the market. Too often these strong smelling chemicals simply cover up offensive odors by producing a more intense one, and are not recommended by the Hotel Inspector or the State Board of Health. We find, as a rule, where strong chem- icals are used to cover up offensive odors emanating from an unclean toilet or urinal, little, if any, care is given them in the way of scrubbing and cleaning, and the chem- ical is expected to do the work. The results are unfavor- able and unsatisfactory. We, therefore, urge that more attention be given to the thorough cleaning of toilets and urinals and use less strong smelling chemicals. Toilets should be cleaned daily, or more often, if neces- sary. In connection with the above conditions and where 8 we have found outside toilets constructed on the ground level, we have demanded the construction of a Septic Tank under the plans and specifications as laid down in the bulletin published by the State Board of Health, and our demands have been carried out in almost every in- stance. IN THE KITCHEN. The kitchen, which is the most important part of every hotel, is frequently found to be the most poorly managed part. In many cases articles are left where last used, instead of being returned to tlieir proper places. For instance, cooking utensils are too often left on the range to gather dust and form a resting place for nu- merous flies and other insects; dishes after being used are allowed to stand on the tables until the next meal; knives, forks, spoons, etc,, are left lying around; food is allowed to stand where it can be reached easily by rats, mice, roaches, flies and dust. The floor is often dirty, especially under the tables and in the corners. Such conditions well indicate a lack of system and reflect upon the general management of the hotel. In connection with the above, we found in our inspections, in a city of fifteen thousand inhabitants, conditions that we could not think existed. In five restaurants and one hotel in this city we found the owners of the buildings had in- stalled in each of these locations toilets, which is con- trary to all laws under the State Board of Health. , In every instance the property owner was issued an order to dismantle same, which is being done under the super- vision of the Health Officer of that city at the instigation of the Mayor. GARBAGE DISPOSAL. The proper disposal of garbage seems to be one of the most perplexing problems confronting the smaller hotels. Prior to the adoption of the hotel rules very few of them had adequate facilities for properly caring for and removing the waste products. In many instances leaky barrels or boxes were used, which, from a sanitary standpoint, were absolutely useless. The hotel rules re- 9 quire a metal receptacle with a tightly fitting cover, the contents of which must be moved as often as necessary to prevent decomposition and overflow. We can safely say that no proprietor, who has provided his hotel with suitable garbage containers, in compliance with the rules of the Hotel Inspector, would ever return to the old methods of garbage disposal. THE SLEEPING ROOMS. No part of a hotel is observed more closely by the traveling public than the sleeping rooms. It is not un- common to find such rooms, especially in the country ho- tels, poorly lighted and ventilated, the ceiling and walls dirty, the carpets badly worn and in many cases unfit for use. Such conditions are far from being conducive to the health and comfort of the occupants, as well as being detrimental to the welfare of the hotel. We believe that the time is not far distant when the custom of papering ceilings and walls in public sleeping rooms will be a thing of the past. It is a known fact that paper on ceilings and walls frequently becomes loose and furnishes harbor- ing places for disease germs and bedbugs. The State Board of Health recommends that ceiling and walls in sleeping rooms either be painted or calcimined, instead of papered; and in cases where the floors are covered with old and filthy carpets, that the carpets be taken up, the floors painted and rugs provided. Too much attention cannot be given to the bedding. It must be thoroughly aired from time to time and kept clean. No bedding must be used which is worn out and unfit for further use Pil- low slips and sheets must be washed and ironed as often as a bed is assigned to a different guest. All bed covers should be made of washable material. Washable blank- ets and bedspreads, whenever possible, should be substi- tuted for quilts. The under sheet must be of sufficient size to completely cover the mattress and fold under on sides and ends. The top sheet must be of equal width and at least ninety-six inches long after being laundered. 10 RESULTS OF INSPECTION. As to the results obtained in the hotels and restau- rants of the State through inspection, will say that they are numerous and varied and quite satisfactory. It is indeed gratifying to note the many necessary improve- ments that have been made in the hotels and restaurants during the short time that the hotel law lias been in op- eration. The fact that we have a law governing hotels and restaurants serves as a stimulus to hotel and restau- rant men and causes them to take more interest in their business. The hotel rules and regulations as enforced by the Hotel Inspector and his Deputy are practical, and provide a standard that can be attained by the small hotels as well as the larger ones. Many proprietors of hotels and restaurants that were not up to the standard set forth in the hotel and restaurant rules and regulations showed a willingness to co-operate by making the neces- sary improvements before an inspection was made by the Hotel Inspector or Deputy. This fact alone well demon- strates the necessity of having a definite standard for hotel men to follow. Before the enactment of the hotel law there was no restriction or penalty placed on the management of a hotel or restaurant for conducting an unsafe and insan- itary place, and, regardless of fitness, many undesirable persons were known to engage in the hotel and restaurant business, and allowed to conduct unsafe and insanitary places, thus working a hardship on the traveling public and detracting from the dignity of the business. In many cases proprietors have reported to the Ho- tel Inspector that hotel inspection had been of great value to them in the way of having a good influence on their help, the help realizing that an inspection would reveal neglect on their part, satisfactorily perform the work assigned. Many employes are known to follow closely the rules and regulations in the performance of their duties in hotels and restaurants. 11 ITS GOOD INFLUENCE. The operation of the hotel law has its good influence upon the traveling public. Guests are not slow to see and appreciate improvements made in hotels whereby they will be benefited. The guests who appreciate safe and sanitary conditions have been overheard scoring their fellow travelers whom they knew possessed habits that are far from being helpful to proprietors of clean places. Such a practice on the part of travelers will have a good influence in general, and will eventually be in favor of the hotel men. SAFETY APPLIANCES. Fire escapes, rope ladders and other safety appli- ances have been erected and installed in the following hotels and affidavits are on tile in our office showing that same have been completed, to -wit : Kelly Hotel Hotel Annex Lancaster Hotel Hotel Meadows Hotel Mayfield .... Fordliam Hotel Seven Gables Hotel .. Wilhelm Hotel Ashland Hotel Princeton Hotel Henrietta Hotel Hotel Kingdom Planters Hotel Columbus Hotel Armstrong Hotel Merchants Hotel Campbellsville Hotel Central Hotel White Hall Hotel St. James Hotel St. Charles Hotel Central Hotel Hotel Hall Harlan : Danville Georgetown Fulton Mayfield Paris Burnside Paducah Ashland Princeton Princeton Henderson Owensboro Owensboro Slielbyville Campbellsville Campbellsville Maysville Maysville Maysville Maysville Lexington Mayfield 12 Belvedere Hotel Paducah Illinois Hotel •. Paducah St. Nicholas Hotel Owenton Annex Phoenix Hotel , Lexington Mansard Hotel Bowling Green Commercial Hotel Cynthiana Stamper Hotel Olive Hill Kentucky Booming House Louisville Bohemian Hotel 4 Louisville Courtlandt Apartment Hotel Louisville Commercial Hotel Warsaw Boby House Owensboro New Hardesty Hotel Lebanon Vaughan Hotel Lebanon Elkton Hotel Elkton Shively Hotel Catlettsburg Alger Hotel Catlettsburg McDowell Hotel Central City Summitt Hotel Dawson Springs Pike Hotel Pikeville Harrod House Harrodsburg HOTELS DESTBOYED BY FIRE. Blue Grass Inn Southgate Cumberland Hotel Burnside Nicholas Hotel Nicholasville Alexander & Adams Hotel Somerset Newtonian Hotel Somerset Baker Hotel Burksville CONCLUSION. We appreciate very much the assistance given this Department by the State Board of Health, the Pure Food Commission, and the Fire Marshal, as they have co- operated with us whenever it was requested. It has been our endeavor to conduct this Depart- ment in a businesslike manner and at the same time economically; in this direction we have been materially assisted by Miss Ethel M. Douglas, our stenographer, who has carried on the routine in this office in our ab- sence while on inspection trips, and much is due her in 13 the efficient manner in which the records and details have been kept from day to day. We want to thank yon personally for the many ex- cellent suggestions given ns which have aided ns in car- rying out the law. We beg to remain, Very respectfully, J. L. Reed, Hotel Inspector. Lyne Herndon, Deputy Hotel Inspector. EXHIBIT “A.” Fees Collected During 1914 and Turned Over to Au- ditor of Public Accounts. From June 16th to December 31st. Receipts. June . $532.85 July 881.63 August 960.93 September , 817.26 October „ 544.51 November 185.08 December 692.05 Total ... $4,614.31 Rebate checks 78.12 Checks returned, no funds 13.77 Bank balance, Jan. 1st 3.98 Total deposits during 1914 $4,710.18 14 Disbursements During 1914. From June 16th to December 31st. Salaries Office Supplies Printing and Stationery Postage and Telephone Traveling Expenses $4,108.22 Rebate checks, 1914 .'. 78.12 Checks returned, afterwards paid , 13.77 Bal. in Auditor’s office Jan. 1st . 506.09 $4,708.20 Balance in bank, Jan. 1st 3.98 $4,710.18 EXHIBIT “B” Fees Collected During 1915 and Turned Over to Au- ditor or Public Accounts. From January 1st to November 30th. Receipts. January $2,453.49 February . 622.25 March 618.40 April 663.93 May 610.45 June 331.65 July 402.50 August ..... 323.45 September 274.80 October 157.15 November 108.95 Total collection for 1915 $6,567.02 Balance with Auditor Jan. 1st 506.09 Balance in bank Jan. 1st 3.98 Grand total $7,077.09 15 Disbursements During 1915. From January 1st to November 30tli. January .1. $ 549.52 February 561.59 March 547.53 April 592.05 May 548.09 June 544.93 July 583.19 August 563.26 September 527.81 October 571.00 November 529.74 $6,118.71 Rebate check given in 1914, paid in 1915 3.50 Additional fee collected, paid Nov. 30th, 1915 .48 Total disbursements for 1915 $6,122.69 Total fees 1915 $7,077.09 Total distribution in 1915 * 6,122.69 Our balance Nov. 30th, 1915 $954.40 Auditor’s Balance Nov. 1st $1,336.89 Disbursements Nov. 30tli 529.74 Balance $807.15 Paid Auditor Nov. 30th .’. 109.43 Total balance Nov. 30th $916.58 Charged against this Dept, by the Auditor of which we have no record 37.82 $954.40