DC Rental Basement Guidelines for Occupancy
Dwelling units, hotel units, housekeeping units, rooming units and dormitory units shall be arranged to provide privacy and be separate from other adjoining spaces.
404.2 Minimum Room Widths
A habitable room, other than a kitchen, shall not be less than 7 feet (2134 rom) in any plan dimension. Kitchens shall have a clear passageway of not less than 3 feet (914 nun) between counter fronts and appliances or counter fronts and walls.
404.3 Minimum Ceiling Heights
Habitable spaces, hallways, corridors, laundry areas, bathrooms, toilet rooms and habitable basement areas shall have a clear ceiling height of not less than 7 feet (2134 nun).
1. In one- and two-family dwellings, beams or girders spaced not less than 4 feet (1219 nun) on center and projecting not more than 6 inches (152 nun) below the required ceiling height.
Basement rooms in one- and two-family dwellings occupied exclusively for laundry, study or recreation purposes, having a ceiling height of not less than 6 feet 8 inches (2033 nun) with not less than 6 feet 4 inches (1932 nun) of clear height under beams, gird- ers, ducts and similar obstructions.
Rooms occupied exclusively for sleeping, study or similar purposes and having a sloped ceiling over all or part of the room, with a clear ceiling height of at least 7 feet (2134 nun) over not less than one-third of the required minimum floor area. In calculating the floor area of such rooms, only those portions of the floor area with a clear ceiling height of 5 feet (1524 nun) or more shall be included.
404.4 Bedroom and Living Room Requirements
Every bedroom and living room shall comply with the requirements of Sections 404.4.1 through 404.4.5.
404.4.1 Room area: Every living room shall contain at least120squarefeet(11.2m2) andeverybedroomshallcon- tain at least 70 square feet (6.5 m2).
404.4.2 Access from bedrooms:. Bedrooms shall not stitute the only means of access to other bedrooms or habit- able spaces and shall not serve as the only means of egress from other habitable spaces.
Exception: Units that contain fewer than two bedrooms.
404.4.3 Water closet accessibility: Every bedroom shall have access to at least one water closet and one lavatory without passing through another bedroom. Every bedroom in a dwelling unit shall have access to at least one water closet and lavatory located in the same story as the bedroom or an adjacent story.
404.4.4 Prohibited occupancy: Kitchens and nonhabitable spaces shall not be used for sleeping purposes.
404.4.5 Other requirements: Bedrooms shall comply with the applicable provisions of this code including, but not lim- ited to, the light, ventilation, room area, ceiling height and room width requirements of this chapter; the plumbing facilities and water-heating facilities requirements ofChap- ter 5; the heating facilities and electrical receptacle require- ments of Chapter 6; and the smoke detector and emergency escape requirements of Chapter 7.
404.5 Overcrowding. The number of persons occupying a dwelling unit shall not create conditions that, in the opinion of the code official, endanger the life, health, safety or welfare of I the occupants.
404.6 Efficiency unit. Nothing in this section shall prohibit an • efficiency living unit from meeting the following require- ments:
1. A unit occupied by not more than two occupants shall have a clear floor area qf not less than 220 square feet (20.4 m2) . A unit occupied by three occupants shall have a clear floor area of not less than 320 square feet (29.7 m2) . These required areas shall be exclusive of the areas required by Items 2 and 3.
2. the unit shall be provided with a kitchen sink, cooking appliance and refrigeration facilities, each having a clear working space of not less than 30 inches (762 nun) in front. Light and ventilation conforming to this code shall be provided.
3. Theunitshallbeprovidedwithaseparatebathroomcon- taininga water closet, lavatory and bathtub or shower.
4. The maximum number of occupants shall be three.
404.7 Food preparation. All spaces to be occupied for food preparation purposes shall contain suitable space and equip- ment to store, prepare and serve foods in a sanitary manner. There shall be adequate facilities and services for the sanitary disposal of food wastes and refuse; including facilities for temporary storage.