reglab/statecodes huggingface dataset:
Code of Maine Rules › 10 - DEPARTMENT OF HEALTH AND HUMAN SERVICES › 144 - DEPARTMENT OF HEALTH AND HUMAN SERVICES - GENERAL › Chapter 200 - MAINE FOOD CODE (CHAPTER 200 IS A JOINT CHAPTER WITH 01-001, THE DEPARTMENT OF AGRICULTURE, FOOD AND RURAL RESOURCES, CH. 331) › Chapter 4 - EQUIPMENT, UTENSILS, ANDLINENS › Section 144-200-4-1 - MATERIALS FOR CONSTRUCTION AND REPAIR

Current through 2024-29, July 17, 2024
4-101 Multiuse
4-101.11 Characteristics.
Materials that are used in the construction of Utensils and
					 Food-Contact Surfaces of Equipment may not allow the migration of deleterious
					 or harmful substances or impart colors, odors, or tastes to Food and under
					 normal use conditions shall be:
(A)
				  Safe;*
(B) Durable,
				  Corrosion-Resistant, and nonabsorbent;
(C) Sufficient in weight and thickness to
				  withstand repeated Warewashing;
(D)
				  Finished to have a Smooth, Easily Cleanable surface; and
(E) Resistant to pitting, chipping, crazing,
				  scratching, scoring, distortion, and decomposition.
4-101.12 Cast Iron, Use Limitation.
(A) Except as specified in ¶¶ (B)
				  and (C) of this section, cast iron may not be used for Utensils or Food-Contact
				  Surfaces of Equipment.
(B) Cast
				  iron may be used as a surface for cooking.
(C) Cast iron may be used in Utensils for
				  serving Food if the Utensils are used only as part of an uninterrupted process
				  from cooking through service.
4-101.13 Lead,Use Limitation.
Reserved.
4-101.14 Copper, Use Limitation.*
(A) Except as specified in ¶ (B) of this
				  section, copper and copper alloys, such as brass, may not be used in contact
				  with a Food that has a pH below 6, such as vinegar, fruitjuice, or wine, or for
				  a fitting or tubing installed between a backflow prevention device and a
				  carbonator. *
(B) Copper and copper
				  alloys may be used in contact with beer brewing ingredients that have a pH
				  below 6 in the prefermentationand fermentation steps of a beer brewing
				  operation, such as a brewpub or microbrewery.
4-101.15 Galvanized Metal, Use Limitation.*
Galvanized metal may not be used for Utensils or
					 Food-Contact Surfaces of Equipment that are used in contact with acidic
					 Food.
4-101.16 Sponges, Use Limitation.
Sponges may not be used in contact with cleaned and
					 Sanitized or in-use Food-Contact Surfaces.
4-101.17 Wood, Use Limitation.
(A) Except as specified in ¶¶ (B),
				  (C), and (D) of this section, wood and wood wicker may not be used as a
				  Food-Contact Surface.
(B) Hard
				  maple or an equivalently hard, close-grained wood may be used for:
(1) Cutting boards; cutting blocks; bakers'
				  tables; and Utensils such as rolling pins, doughnut dowels, salad bowls, and
				  chopsticks; and
(2) Wooden paddles
				  used in confectionery operations for pressure scraping kettles when manually
				  preparing confections at a temperature of 110ºC (230ºF) or
				  above.
Code of Maine Rules › 10 - DEPARTMENT OF HEALTH AND HUMAN SERVICES › 144 - DEPARTMENT OF HEALTH AND HUMAN SERVICES - GENERAL › Chapter 200 - MAINE FOOD CODE (CHAPTER 200 IS A JOINT CHAPTER WITH 01-001, THE DEPARTMENT OF AGRICULTURE, FOOD AND RURAL RESOURCES, CH. 331) › Chapter 4 - EQUIPMENT, UTENSILS, ANDLINENS › Section 144-200-4-2 - DESIGN AND CONSTRUCTION

Current through 2024-29, July 17, 2024
4-201 Durability and Strength
4-201.11 Equipment and Utensils.
Equipment and Utensils shall be designed and constructed
					 to be durable and to retain their characteristic qualities under normal use
					 conditions.
4-201.12 Food Temperature Measuring Devices.*
Food Temperature Measuring Devices may not have sensors or
					 stems constructed of glass, except that thermometers with glass sensors or
					 stems that are encased in a shatterproof coating, such as candy thermometers,
					 may be used.
4-202 Cleanability
4-202.11 Food-Contact Surfaces.*
(A)Multiuse Food-Contact Surfaces shall be:
(1)Smooth;
(2)Free of breaks, open seams, cracks, chips,
				  inclusions, pits, and similar imperfections;
(3) Free of sharp internal angles, corners,
				  and crevices;
(4) Finished to have
				  Smooth welds and joints; and
(5)
				  Except as specified in ¶ (B) of this section, accessible for cleaning and
				  inspection by one of the following methods:
(a) Without being disassembled,
(b) By disassembling without the use of
				  tools, or
(c) By easy disassembling
				  with the use of handheld tools commonly available to maintenance and cleaning
				  personnel, such as screwdrivers, pliers, open-end wrenches, and Allen
				  wrenches.
Code of Maine Rules › 10 - DEPARTMENT OF HEALTH AND HUMAN SERVICES › 144 - DEPARTMENT OF HEALTH AND HUMAN SERVICES - GENERAL › Chapter 200 - MAINE FOOD CODE (CHAPTER 200 IS A JOINT CHAPTER WITH 01-001, THE DEPARTMENT OF AGRICULTURE, FOOD AND RURAL RESOURCES, CH. 331) › Chapter 4 - EQUIPMENT, UTENSILS, ANDLINENS › Section 144-200-4-4 - LOCATION AND INSTALLATION

Current through 2024-29, July 17, 2024
4-401 Location
4-401.11 Equipment, Clothes Washers and Dryers, and
					 Storage Cabinets, ContaminationPrevention.
(A) Except as specified in ¶ (B) of this
				  section, Equipment, a cabinet used for the storage of Food, or a cabinet that
				  is used to store cleaned and Sanitized Equipment, Utensils, laundered Linens,
				  and Single-Service and Single-Use Articles may not be located:
(1) In locker rooms;
(2) In toilet rooms;
(3) In garbage rooms;
(4) In mechanical rooms;
(5) Under sewer lines that are not shielded
				  to intercept potential drips;
(6)
				  Under leaking water lines including leaking automatic fire sprinkler heads or
				  under lines on which water has condensed;
(7) Under open stairwells; or
(8) Under other sources of
				  contamination.
Code of Maine Rules › 10 - DEPARTMENT OF HEALTH AND HUMAN SERVICES › 144 - DEPARTMENT OF HEALTH AND HUMAN SERVICES - GENERAL › Chapter 200 - MAINE FOOD CODE (CHAPTER 200 IS A JOINT CHAPTER WITH 01-001, THE DEPARTMENT OF AGRICULTURE, FOOD AND RURAL RESOURCES, CH. 331) › Chapter 4 - EQUIPMENT, UTENSILS, ANDLINENS › Section 144-200-4-6 - CLEANING OF EQUIPMENT AND UTENSILS

Current through 2024-29, July 17, 2024
4-601
Objective
4-601.11
Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.*
(A)Equipment Food-Contact Surfaces
				  and Utensils shall be clean to sight and touch.
(B) The Food-Contact Surfaces of cooking
				  Equipment and pans shall be kept free of encrusted grease deposits and other
				  soil accumulations.
(C)
				  Non-Food-Contact Surfaces of Equipment shall be kept free of an accumulation of
				  dust, dirt, Food residue, and other debris.
Code of Maine Rules › 10 - DEPARTMENT OF HEALTH AND HUMAN SERVICES › 144 - DEPARTMENT OF HEALTH AND HUMAN SERVICES - GENERAL › Chapter 200 - MAINE FOOD CODE (CHAPTER 200 IS A JOINT CHAPTER WITH 01-001, THE DEPARTMENT OF AGRICULTURE, FOOD AND RURAL RESOURCES, CH. 331) › Chapter 4 - EQUIPMENT, UTENSILS, ANDLINENS › Section 144-200-4-7 - SANITIZATION OF EQUIPMENT AND UTENSILS

Current through 2024-29, July 17, 2024
4-701 Objective
4-701.10 Food-Contact Surfaces and Utensils.
Equipment Food-Contact Surfaces and Utensils shall be
					 Sanitized.
4-702 Frequency
4-702.11 Before Use After Cleaning.*
Utensils and Food-Contact Surfaces of Equipment shall be
					 Sanitized before use after cleaning.
4-703 Methods
4-703.11 Hot Water and Chemical.*
After being cleaned, Equipment Food-Contact Surfaces and
					 Utensils shall be Sanitized in:
(A)
				  Hot water manual operations by immersion for at least 30 seconds and as
				  specified under §4-501.111;
(B) Hot water mechanical operations by being
				  cycled through Equipment that is set up as specified under
				  §§4-501.15, 4-501.112, and 4-501.113 and achieving a Utensil surface
				  temperature of 71ºC (160ºF) as measured by an irreversible
				  registering temperature indicator; or
(C) Chemical manual or mechanical operations,
				  including the application of Sanitizing chemicals by immersion, manual
				  swabbing, brushing, or pressure spraying methods, using a solution as specified
				  under §4-501.114. Contact times shall be consistent with those on
				  EPA-registered label-use instructions by providing:
(1) Except as specified under Subparagraph
				  (C)(2) of this section, a contact time of at least 10 seconds for a chlorine
				  solution specified under ¶ 4-501.114(A),
(2) A contact time of at least 7 seconds for
				  a chlorine solution of 50 mg/L that has a pH of 10 or less and a temperature of
				  at least 38ºC (100ºF) or a pH of 8 or less and a temperature of at
				  least 24ºC (75ºF),
(3) A
				  contact time of at least 30 seconds for other chemical Sanitizing solutions,
				  or
(4) A contact time used in
				  relationship with a combination of temperature, concentration, and pH that,
				  when evaluated for efficacy, yields Sanitization as defined in Subparagraph
				  1-201.10(B).
Code of Maine Rules › 10 - DEPARTMENT OF HEALTH AND HUMAN SERVICES › 144 - DEPARTMENT OF HEALTH AND HUMAN SERVICES - GENERAL › Chapter 200 - MAINE FOOD CODE (CHAPTER 200 IS A JOINT CHAPTER WITH 01-001, THE DEPARTMENT OF AGRICULTURE, FOOD AND RURAL RESOURCES, CH. 331) › Chapter 4 - EQUIPMENT, UTENSILS, ANDLINENS › Section 144-200-4-8 - LAUNDERING

Current through 2024-29, July 17, 2024
4-801 Objective
4-801.11 Clean Linens.
Clean Linens shall be free from Food residues and other
					 soiling matter.
4-802 Frequency
4-802.11 Specifications.
(A)
Linens that do not come in direct contact with Food shall
					 be laundered between operations if they become wet, sticky, or visibly
					 soiled.
(B)
Cloth gloves used as specified in ¶ 3-304.15(D) shall
					 be laundered before being used with a different type of raw animal Food such as
					 beef, Fish,lamb, pork, or Poultry.
(C)Linens and napkins that are used as
				  specified under §3-304.13 and cloth napkins shall be laundered between
				  each use.
(D)Wet wiping cloths
				  shall be laundered daily.
(E)Dry
				  wiping cloths shall be laundered as necessary to prevent contamination of Food
				  and clean serving Utensils.
4-803 Methods
4-803.11 Storage of Soiled Linens.
Soiled Linens shall be kept in clean, nonabsorbent
					 receptacles or clean, washable laundry bags and stored and transported to
					 prevent contamination of Food, clean Equipment, clean Utensils, and
					 Single-Service and Single-Use Articles.
4-803.12 Mechanical Washing.
(A) Except as specified in ¶ (B) of this
				  section, Linens shall be mechanically washed.
(B) In Food or Eating Establishments in which
				  only wiping cloths are laundered as specified in ¶ 4-301.15(B), the wiping
				  cloths may be laundered in a mechanical washer, sink designated only for
				  laundering wiping cloths, or a Warewashing or Food preparation sink that is
				  cleaned as specified under §4-501.14.
4-803.13 Use of Laundry Facilities.
(A) Except as specified in ¶ (B) of this
				  section, laundry facilities on the Premises of a Food shall be used only for
				  the washing and drying of items used in the operation of the
				  establishment.
(B)Separate laundry
				  facilities located on the Premises for the purpose of general laundering such
				  as for institutions providing boarding and lodging may also be used for
				  laundering Food or Eating Establishment items.
Code of Maine Rules › 10 - DEPARTMENT OF HEALTH AND HUMAN SERVICES › 144 - DEPARTMENT OF HEALTH AND HUMAN SERVICES - GENERAL › Chapter 200 - MAINE FOOD CODE (CHAPTER 200 IS A JOINT CHAPTER WITH 01-001, THE DEPARTMENT OF AGRICULTURE, FOOD AND RURAL RESOURCES, CH. 331) › Chapter 4 - EQUIPMENT, UTENSILS, ANDLINENS › Section 144-200-4-9 - PROTECTION OF CLEAN ITEMS

Current through 2024-29, July 17, 2024
4-901 Drying
4-901.11 Equipment and Utensils, Air-Drying
					 Required.
After cleaning and Sanitizing, Equipment, and
					 Utensils:
(A) Shall be air-dried or
				  used after adequate draining as specified in the first paragraph of
				  40
				  CFR 180.940 (Tolerance exemptions for active
				  and inert ingredients for use in antimicrobial formulations (food-contact
				  surface Sanitizing solutions)), before contact with Food; and
(B) May not be cloth dried except that
				  Utensils that have been air-dried may be polished with cloths that are
				  maintained clean and dry.
4-901.12 Wiping Cloths, Air-Drying Locations.
Wiping cloths laundered in a Food or Eating Establishment
					 that does not have a mechanical clothes dryer as specified in ¶
					 4-301.15(B) shall be air-dried in a location and in a manner that prevents
					 contamination of Food, Equipment, Utensils, Linens, and Single-Service and
					 Single-Use Articles and the wiping cloths. This section does not apply if
					 wiping cloths are stored after laundering in a sanitizing solution as specified
					 under § 4-501.1 14.
4-902 Lubricating and Reassembling
4-902.11 Food-Contact Surfaces.
Lubricants as specified under § 7-205.1 1 shall be
					 applied to Food-Contact Surfaces that require lubrication in a manner that does
					 not contaminate Food-Contact Surfaces.
4-902.12 Equipment.
Equipment shall be reassembled so that Food-Contact
					 Surfaces are not contaminated.
4-903 Storing
4-903.11 Equipment, Utensils, Linens, and
					 Single-Service and Single-Use Articles.
(A) Except as specified in ¶ (D) of this
				  section, cleaned Equipment and Utensils, laundered Linens, and Single-Service
				  and Single-Use Articles shall be stored:
(1)
				  In a clean, dry location;
(2) Where
				  they are not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the
				  floor.
Code of Maine Rules › 10 - DEPARTMENT OF HEALTH AND HUMAN SERVICES › 144 - DEPARTMENT OF HEALTH AND HUMAN SERVICES - GENERAL › Chapter 200 - MAINE FOOD CODE (CHAPTER 200 IS A JOINT CHAPTER WITH 01-001, THE DEPARTMENT OF AGRICULTURE, FOOD AND RURAL RESOURCES, CH. 331) › Chapter 5 - WATER, PLUMBING, AND WASTE › Section 144-200-5-1 - WATER

Current through 2024-29, July 17, 2024
5-101
Source
5-101.11
Approved System.*
Drinking Water shall be obtained from an Approved source
					 that is:
(A) A Public Water System;
				  or
(B) A non-Public Water System
				  that is constructed, maintained, and operated according to
				  Law.
Code of Maine Rules › 10 - DEPARTMENT OF HEALTH AND HUMAN SERVICES › 144 - DEPARTMENT OF HEALTH AND HUMAN SERVICES - GENERAL › Chapter 200 - MAINE FOOD CODE (CHAPTER 200 IS A JOINT CHAPTER WITH 01-001, THE DEPARTMENT OF AGRICULTURE, FOOD AND RURAL RESOURCES, CH. 331) › Chapter 5 - WATER, PLUMBING, AND WASTE › Section 144-200-5-3 - MOBILE WATER TANK AND MOBILE FOOD ESTABLISHMENT WATER TANK

Current through 2024-29, July 17, 2024
5-301 Materials
5-301.11 Approved.
Materials that are used in the construction of a mobile
					 water tank, mobile Food or Eating Establishment water tank, and appurtenances
					 shall be:
(A) Safe;*
(B) Durable, Corrosion-Resistant, and
				  nonabsorbent; and
(C) Finished to
				  have a Smooth, Easily Cleanable surface.
5-302 Design and Construction
5-302.11 Enclosed System, Sloped to Drain.
A mobile water tank shall be:
(A) Enclosed from the filling inlet to the
				  discharge outlet; and
(B) Sloped to
				  an outlet that allows complete drainage of the tank.
5-302.12 Inspection and Cleaning Port, Protected and
					 Secured.
If a water tank is designed with an access port for
					 inspection and cleaning, the opening shall be in the top of the tank
					 and:
(A)Flanged upward at least 13 mm
				  (one-half inch); and
(B) Equipped
				  with a port cover assembly that is:
(1)
				  Provided with a gasket and a device for securing the cover in place,
				  and
(2) Flanged to overlap the
				  opening and sloped to drain.
Code of Maine Rules › 10 - DEPARTMENT OF HEALTH AND HUMAN SERVICES › 144 - DEPARTMENT OF HEALTH AND HUMAN SERVICES - GENERAL › Chapter 200 - MAINE FOOD CODE (CHAPTER 200 IS A JOINT CHAPTER WITH 01-001, THE DEPARTMENT OF AGRICULTURE, FOOD AND RURAL RESOURCES, CH. 331) › Chapter 6 - PHYSICAL FACILITIES › Section 144-200-6-1 - MATERIALS FOR CONSTRUCTION AND REPAIR

Current through 2024-29, July 17, 2024
6-101 Indoor Areas
6-101.11 Surface Characteristics.
(A) Except as specified in ¶ (B) of this
				  section, materials for indoor floor, wall, and ceiling surfaces under
				  conditions of normal use shall be:
(1)Smooth,
				  durable, and Easily Cleanable for areas where Food or Eating Establishment
				  operations are conducted;
(2)
				  Closely woven and Easily Cleanable carpet for carpeted areas; and
(3) Nonabsorbent for areas subject to
				  moisture such as Food preparation areas, walk-in refrigerators, Warewashing
				  areas, toilet rooms, mobile Food or Eating Establishment Servicing Areas, and
				  areas subject to flushing or spray cleaning methods.
Code of Maine Rules › 10 - DEPARTMENT OF HEALTH AND HUMAN SERVICES › 144 - DEPARTMENT OF HEALTH AND HUMAN SERVICES - GENERAL › Chapter 200 - MAINE FOOD CODE (CHAPTER 200 IS A JOINT CHAPTER WITH 01-001, THE DEPARTMENT OF AGRICULTURE, FOOD AND RURAL RESOURCES, CH. 331) › Chapter 6 - PHYSICAL FACILITIES › Section 144-200-6-2 - DESIGN, CONSTRUCTION, AND INSTALLATION

Current through 2024-29, July 17, 2024
6-201 Cleanability
6-201.11 Floors, Walls, and Ceilings.
Except as specified under § 6-201.1 4,and except for
					 antislip floor coverings or applications that may be used for safety reasons,
					 the floors, floor coverings, walls, wall coverings, and ceilings shall be
					 designed, constructed, and installed so they are Smooth and Easily Cleanable.
6-201.12 Floors, Walls, and Ceilings, Utility Lines.
(A) Utility service lines and
				  pipes may not be unnecessarily exposed.
(B) Exposed utility service lines and pipes
				  shall be installed so they do not obstruct or prevent cleaning of the floors,
				  walls, or ceilings.
(C) Exposed
				  horizontal utility service lines and pipes may not be installed on the floor.
6-201.13 Floor and Wall Junctures, Coved, and
					 Enclosed or Sealed.
(A) In
				  Food or Eating Establishments in which cleaning methods other than water
				  flushing are used for cleaning floors, the floor and wall junctures shall be
				  coved and closed to no larger than 1 mm (one thirty-second inch).
(B) The floors in Food or Eating
				  Establishments in which water flush cleaning methods are used shall be provided
				  with drains and be graded to drain, and the floor and wall junctures shall be
				  covered and Sealed.
6-201.14 Floor Carpeting, Restrictions and
					 Installation.
(A) A floor
				  covering such as carpeting or similar material may not be installed as a floor
				  covering in Food preparation areas, walk-in refrigerators, Warewashing areas,
				  toilet room areas where handwashing lavatories, toilets, and urinals are
				  located, Refuse storage rooms, or other areas where the floor is subject to
				  moisture, flushing, or spray cleaning methods.
(B) If carpeting is installed as a floor
				  covering in areas other than those specified under ¶ (A) of this section,
				  it shall be:
(1) Securely attached to the
				  floor with a durable mastic, by using a stretch and tack method, or by another
				  method; and
(2) Installed tightly
				  against the wall under the coving or installed away from the wall with a space
				  between the carpet and the wall and with the edges of the carpet secured by
				  metal stripping or some other means.
Code of Maine Rules › 10 - DEPARTMENT OF HEALTH AND HUMAN SERVICES › 144 - DEPARTMENT OF HEALTH AND HUMAN SERVICES - GENERAL › Chapter 200 - MAINE FOOD CODE (CHAPTER 200 IS A JOINT CHAPTER WITH 01-001, THE DEPARTMENT OF AGRICULTURE, FOOD AND RURAL RESOURCES, CH. 331) › Chapter 6 - PHYSICAL FACILITIES › Section 144-200-6-3 - NUMBERS AND CAPACITIES

Current through 2024-29, July 17, 2024
6-301 Handwashing Sinks
6-301.10 Minimum Number.
Handwashing sinks shall be provided as specified under
					 § 5-203.1 1.
6-301.11 Handwashing Cleanser, Availability.
Each Handwashing Sinkor group of 2 adjacent Handwashing
					 Sinks shall be provided with a supply of hand cleaning liquid, powder, or bar
					 soap.
6-301.12 Hand Drying Provision.
Each Handwashing Sinkor group of adjacent Handwashing Sinks
					 shall be provided with:
(A)
				  Individual, disposable towels;
(B)
				  A continuous towel system that supplies the user with a clean towel;
				  or
(C) A heated-air hand drying
				  device; or
(D) A hand drying device
				  that employs an air-knife system that delivers high velocity, pressurized air
				  at ambient temperatures.
6-301.13 Handwashing Aids and Devices, Use
					 Restrictions.
A sink used for Food preparation or Utensil washing, or a
					 service sink or curbed cleaning facility used for the disposal of mop water or
					 similar wastes, may not be provided with the handwashing aids and devices
					 required for a Handwashing Sinkas specified under §§ 6-301.1 1 and
					 6-301.12 and ¶ 5-501.16(C).
6-301.14 Handwashing Signage.
A sign or poster that notifies Food Employees to wash their
					 hands shall be provided at all Handwashing Sinks used by Food Employees and
					 shall be clearly visible to Food Employees.
6-301.20 Disposable Towels, Waste Receptacle.
A Handwashing Sink or group of adjacent Handwashing
					 Sinksthat is provided with disposable towels shall be provided with a waste
					 receptacle as specified under ¶ 5-501.16(C).
6-302 Toilets and Urinals
6-302.10 Minimum Number.
Toilets and urinals shall be provided as specified under
					 § 5-203.1 2,
					  22 M.R.S.
					 §§1686 (New 1987) & 1686-A
					 (Amended 2011), and the Maine Internal Plumbing Code, 2000 Uniform Plumbing
					 Code published by IAPMO.
6-302.11 Toilet Tissue, Availability.
A supply of toilet tissue shall be available at each
					 toilet.
6-303 Lighting
6-303.11 Intensity.
The light intensity shall be:
(A) At least 108 lux (10 foot candles) at a
				  distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units
				  and dry Food storage areas and in other areas and rooms during periods of
				  cleaning;
(B) At least 215 lux (20
				  foot candles):
(1) At a surface where Food is
				  provided for Consumer self-service such as buffets and salad bars or where
				  fresh produce or Packaged Foods are sold or offered for consumption;
(2) Inside Equipment such as reach-in and
				  under-counter refrigerators; and
(3) At a distance of 75 cm (30 inches) above
				  the floor in areas used for handwashing, Warewashing, and Equipment and Utensil
				  storage, and in toilet rooms; and
Code of Maine Rules › 10 - DEPARTMENT OF HEALTH AND HUMAN SERVICES › 144 - DEPARTMENT OF HEALTH AND HUMAN SERVICES - GENERAL › Chapter 200 - MAINE FOOD CODE (CHAPTER 200 IS A JOINT CHAPTER WITH 01-001, THE DEPARTMENT OF AGRICULTURE, FOOD AND RURAL RESOURCES, CH. 331) › Chapter 6 - PHYSICAL FACILITIES › Section 144-200-6-4 - LOCATION AND PLACEMENT

Current through 2024-29, July 17, 2024
6-401 Handwashing Sinks
6-401.10 Conveniently Located.
Handwashing Sinks shall be conveniently located as
					 specified under § 5-204.1 1.
6-402 Toilet Rooms
6-402.11 Convenience and Accessibility.
Toilet rooms shall be conveniently located and accessible
					 to Employees during all hours of operation.
6-403 Employee Accommodations
6-403.11 Designated Areas.
(A) Areas designated for Employees to eat,
				  drink, and use tobacco shall be located so that Food, Equipment, Linens, and
				  Single-Service and Single-Use Articles are protected from
				  contamination.
(B) Lockers or other
				  suitable facilities shall be located in a designated room or area where
				  contamination of Food, Equipment, Linens, and Single-Service and Single-Use
				  Articles cannot occur.
6-404 Distressed Merchandise
6-404.11 Segregation and Location.
Products that are held by the Permit Holder for credit,
					 redemption, or return to the distributor, such as damaged, spoiled, or recalled
					 products, shall be segregated and held in designated areas that are separated
					 from Food, Equipment, Linens, and Single-Service and Single-Use
					 Articles.
6-405 Refuse, Recyclables, and Returnables
6-405.10 Receptacles, Waste Handling Units, and
					 Designated Storage Areas.
Units, receptacles, and areas designated for storage of
					 Refuse and recyclable and returnable containers shall be located as specified
					 under §5-501.19.
Code of Maine Rules › 10 - DEPARTMENT OF HEALTH AND HUMAN SERVICES › 144 - DEPARTMENT OF HEALTH AND HUMAN SERVICES - GENERAL › Chapter 200 - MAINE FOOD CODE (CHAPTER 200 IS A JOINT CHAPTER WITH 01-001, THE DEPARTMENT OF AGRICULTURE, FOOD AND RURAL RESOURCES, CH. 331) › Chapter 6 - PHYSICAL FACILITIES › Section 144-200-6-5 - MAINTENANCE AND OPERATION

Current through 2024-29, July 17, 2024
6-501 Premises, Structures, Attachments, and Fixtures
					 - Methods
6-501.11 Repairing.
Physical Facilities shall be maintained in good
					 repair.
6-501.12 Cleaning, Frequency and Restrictions.
(A)Physical Facilities shall
				  be cleaned as often as necessary to keep them clean.
(B)Except for cleaning that is necessary due
				  to a spill or other accident, cleaning shall be done during periods when the
				  least amount of Food is exposed, such as after closing.
6-501.13 Cleaning Floors, Dustless Methods.
(A) Except as specified in
				  ¶ (B) of this section, only dustless methods of cleaning shall be used,
				  such as wet cleaning, vacuum cleaning, mopping with treated dust mops, or
				  sweeping using a broom and dust-arresting compounds.
(B) Spills or drippage on floors that occur
				  between normal floor cleaning times may be cleaned:
(1) Without the use of dust-arresting
				  compounds; and
(2) In the case of
				  liquid spills or drippage, with the use of a small amount of absorbent compound
				  such as sawdust or diatomaceous earth applied immediately before spot cleaning.
Code of Maine Rules › 10 - DEPARTMENT OF HEALTH AND HUMAN SERVICES › 144 - DEPARTMENT OF HEALTH AND HUMAN SERVICES - GENERAL › Chapter 200 - MAINE FOOD CODE (CHAPTER 200 IS A JOINT CHAPTER WITH 01-001, THE DEPARTMENT OF AGRICULTURE, FOOD AND RURAL RESOURCES, CH. 331) › Chapter 7 - POISONOUSOR TOXIC MATERIALS › Section 144-200-7-1 - LABELING AND IDENTIFICATION

Current through 2024-29, July 17, 2024
7-101 Original Containers
7-101.11 Identifying Information, Prominence.*
Containers of Poisonous or Toxic Materials and Personal
					 Care Items shall bear a legible manufacturer's label.
7-102 Working Containers
7-102.11 Common Name.*
Working containers used for storing Poisonous or Toxic
					 Materials such as cleaners and Sanitizers taken from bulk supplies shall be
					 clearly and individually identified with the common name of the
					 material.
Code of Maine Rules › 10 - DEPARTMENT OF HEALTH AND HUMAN SERVICES › 144 - DEPARTMENT OF HEALTH AND HUMAN SERVICES - GENERAL › Chapter 200 - MAINE FOOD CODE (CHAPTER 200 IS A JOINT CHAPTER WITH 01-001, THE DEPARTMENT OF AGRICULTURE, FOOD AND RURAL RESOURCES, CH. 331) › Chapter 7 - POISONOUSOR TOXIC MATERIALS › Section 144-200-7-2 - OPERATIONAL SUPPLIES AND APPLICATIONS

Current through 2024-29, July 17, 2024
7-201 Storage
7-201.11 Separation.*
Poisonous or Toxic Materials shall be stored so they cannot
					 contaminate Food, Equipment, Utensils, Linens, and Single-Service and
					 Single-Use Articles by:
(A) Separating
				  the Poisonous or Toxic Materials by spacing or partitioning; and
(B) Locating the Poisonous or Toxic Materials
				  in an area that is not above Food, Equipment, Utensils, Linens, and
				  Single-Service and Single-Use Articles. This paragraph does not apply to
				  Equipment and Utensil cleaners and Sanitizers that are stored in Warewashing
				  areas for availability and convenience if the materials are stored to prevent
				  contamination of Food, Equipment, Utensils, Linens, and Single-Service and
				  Single-Use Articles.
7-202 Presence and Use
7-202.11 Restriction.
(A) Only those Poisonous or Toxic Materials
				  that are required for the operation and maintenance of a Food or Eating
				  Establishment, such as for the cleaning and Sanitizing of Equipment and
				  Utensils and the control of insects and rodents, shall be allowed in a Food or
				  Eating Establishment.*
(B)¶
				  (A) of this section does not apply to Packaged Poisonous or Toxic Materials
				  that are for retail sale.
7-202.12 Conditions of Use.
Poisonous or Toxic Materials shall be:
(A) Used according to:
(1) Law and this Code;
(2) Manufacturer's use directions included in
				  labeling, and, for a pesticide, manufacturer's label instructions that state
				  that use is allowed in a Food or Eating Establishment;*
(3) The conditions of certification, if
				  certification is required, for use of the pest control materials;*
				  and
(4) Additional conditions that
				  may be established by the Regulatory Authority; and
Code of Maine Rules › 10 - DEPARTMENT OF HEALTH AND HUMAN SERVICES › 144 - DEPARTMENT OF HEALTH AND HUMAN SERVICES - GENERAL › Chapter 200 - MAINE FOOD CODE (CHAPTER 200 IS A JOINT CHAPTER WITH 01-001, THE DEPARTMENT OF AGRICULTURE, FOOD AND RURAL RESOURCES, CH. 331) › Chapter 7 - POISONOUSOR TOXIC MATERIALS › Section 144-200-7-3 - STOCK AND RETAIL SALE

Current through 2024-29, July 17, 2024
7-301 Storage and Display
7-301.11 Separation.*
Poisonous or Toxic Materials shall be stored and displayed
					 for retail sale so they cannot contaminate Food, Equipment, Utensils, Linens,
					 and Single-Service and Single-Use Articles by:
(A) Separating the Poisonous or Toxic
				  Materials by spacing or partitioning; and
(B) Locating the Poisonous or Toxic Materials
				  in an area that is not above Food, Equipment, Utensils, Linens, and
				  Single-Service and Single-Use Articles.
Code of Maine Rules › 10 - DEPARTMENT OF HEALTH AND HUMAN SERVICES › 144 - DEPARTMENT OF HEALTH AND HUMAN SERVICES - GENERAL › Chapter 200 - MAINE FOOD CODE (CHAPTER 200 IS A JOINT CHAPTER WITH 01-001, THE DEPARTMENT OF AGRICULTURE, FOOD AND RURAL RESOURCES, CH. 331) › Chapter 8 - COMPLIANCE AND ENFORCEMENT › Section 144-200-8-1 - CODE APPLICABILITY

Current through 2024-29, July 17, 2024
8-101 Use for Intended Purpose
8-101.10 Public Health Protection.
(A) The Regulatory Authority shall apply this
				  Code to promote its underlying purpose, as specified in §1-102.10, of
				  safeguarding public health and ensuring that Food is safe, unadulterated, and
				  honestly presented when offered to the Consumer.
(B) In enforcing the provisions of this Code,
				  the Regulatory Authority shall assess existing facilities or Equipment that
				  were in use before the effective date of this Code based on the following
				  considerations:
(1) Whether the facilities or
				  Equipment are in good repair and capable of being maintained in a sanitary
				  condition;
(2) Whether Food-Contact
				  Surfaces comply with Subpart 4-101;
(3) Whether the capacities of cooling,
				  heating, and holding Equipment are sufficient to comply with §4-301.11;
				  and
(4) The existence of a
				  documented agreement with the Permit Holder that the facilities or Equipment
				  will be replaced as specified under ¶ 8-304.11(G).
Code of Maine Rules › 10 - DEPARTMENT OF HEALTH AND HUMAN SERVICES › 144 - DEPARTMENT OF HEALTH AND HUMAN SERVICES - GENERAL › Chapter 200 - MAINE FOOD CODE (CHAPTER 200 IS A JOINT CHAPTER WITH 01-001, THE DEPARTMENT OF AGRICULTURE, FOOD AND RURAL RESOURCES, CH. 331) › Chapter 8 - COMPLIANCE AND ENFORCEMENT › Section 144-200-8-2 - PLAN SUBMISSION AND APPROVAL

Current through 2024-29, July 17, 2024
8-201 Facility and Operating Plans
8-201.11 When Plans Are Required.
A Permit applicant or Permit Holder shall submit to the
					 Regulatory Authority properly prepared plans and specifications for review and
					 approval before:
(A) The construction
				  of a Food or Eating Establishment;
(B) The conversion of an existing structure
				  for use as a Food or Eating Establishment; or
(C) The remodeling of a Food Establishment or
				  a change of type of Food or Eating Establishment or Food operation as specified
				  under ¶ 8-302.14(C) if the Regulatory Authority determines that plans and
				  specifications are necessary to ensure compliance with this Code.
8-201.12 Contents of the Plans and Specifications.
The plans and specifications for a Food or Eating
					 Establishment, including a Food or Eating Establishment specified under §
					 8-201.1 3, shall include, as required by the Regulatory Authority based on the
					 type of operation, type of Food preparation, and Foods prepared, the following
					 information to demonstrate conformance with Code provisions:
(A) Intended menu;
(B) Anticipated volume of Food to be stored,
				  prepared, and sold or served;
(C)
				  Proposed layout, mechanical schematics, construction materials, and finish
				  schedules;
(D) Proposed Equipment
				  types, manufacturers, model numbers, locations, dimensions, performance
				  capacities, and installation specifications;
(E) Evidence that standard procedures that
				  ensure compliance with the requirements of this Code are developed or are being
				  developed; and
(F) Other
				  information that may be required by the Regulatory Authority for the proper
				  review of the proposed construction, conversion or modification, and procedures
				  for operating a Food or Eating Establishment.
8-201.13 When a HACCP Plan is Required.
(A) Before engaging in an
				  activity that requires a HACCP Plan, a Permit applicant or Permit Holder shall
				  submit to the Regulatory Authority for approval a properly prepared HACCP Plan
				  as specified under §8-201.14 and the relevant provisions of this Code if:
(1) Submission of a HACCP Plan is required
				  according to Law;
(2)A Variance is
				  required as specified under §3-401.11(D)(4), §3-502.11, or ¶
				  4-204.110(B); or
(3) The Regulatory
				  Authority determines that a Food preparation or processing method requires a
				  Variance based on a plan submittal specified under §8-201.12, an
				  inspectional finding, or a Variance request.
Code of Maine Rules › 10 - DEPARTMENT OF HEALTH AND HUMAN SERVICES › 144 - DEPARTMENT OF HEALTH AND HUMAN SERVICES - GENERAL › Chapter 200 - MAINE FOOD CODE (CHAPTER 200 IS A JOINT CHAPTER WITH 01-001, THE DEPARTMENT OF AGRICULTURE, FOOD AND RURAL RESOURCES, CH. 331) › Chapter 8 - COMPLIANCE AND ENFORCEMENT › Section 144-200-8-4 - INSPECTION AND CORRECTION OF VIOLATIONS

Current through 2024-29, July 17, 2024
8-401 Frequency
8-401.10 Establishing Inspection Interval.
(A)Except as specified in
				  ¶¶ (B) and (C) of this section,the Regulatory Authority shall inspect
				  a Food or Eating Establishment at least once every 2 years, in accordance with
				  22 M.R.S. §2497 (Amended 2011). The frequency of routine inspections shall
				  be determined by the Regulatory Authority based on risk factors. These risk
				  factors include the type of Food served, the preparation steps these Foods
				  require, the volume of Food, the population served and previous compliance
				  history. The Regulatory Authority may, at its discretion, inspect at a more
				  frequent intervals as necessary to follow-up on complaints or other problems
				  noted on previous inspections.
(B)
				  The Regulatory Authority may increase the interval between inspections if:
(1) The Food Establishment is fully operating
				  under an Approved and validated HACCP Plan as specified under §8-201.14
				  and ¶¶ 8-103.12(A) and (B);
(2) The Food or Eating Establishment is
				  assigned a less frequent inspection frequency based on a written risk-based
				  inspection schedule that is being uniformly applied throughout the
				  jurisdiction; or
(3) The
				  Establishment's operation involves only coffee service and other unpackaged or
				  prepackaged Food that is not Potentially Hazardous (Time/Temperature Control
				  for Safety Food) such as carbonated Beverages and snack Food such as chips,
				  nuts, popcorn, and pretzels.
Code of Maine Rules › 10 - DEPARTMENT OF HEALTH AND HUMAN SERVICES › 144 - DEPARTMENT OF HEALTH AND HUMAN SERVICES - GENERAL › Chapter 200 - MAINE FOOD CODE (CHAPTER 200 IS A JOINT CHAPTER WITH 01-001, THE DEPARTMENT OF AGRICULTURE, FOOD AND RURAL RESOURCES, CH. 331) › Chapter 8 - COMPLIANCE AND ENFORCEMENT › Section 144-200-8-6 - NOTICES

Current through 2024-29, July 17, 2024
8-601 Service of Notice
8-601.10 Proper Methods.
Unless otherwise required by law, a notice issued in
					 accordance with this Code shall be considered to be properly served if it is
					 served by one of the following methods:
(A)The notice is personally served by the
				  Regulatory Authority, a law enforcement officer, or a person authorized to
				  serve a civil process to the Permit Holder, the Person in Charge, or Person
				  operating a Food or Eating Establishment without a Permit;
(B)The notice is sent by the Regulatory
				  Authority to the last known address of the Permit Holder or the Person
				  operating a Food or Eating Establishment without a Permit, by registered or
				  certified mail or by other public means so that a written acknowledgement of
				  receipt may be acquired; or
(C)In
				  the event that (A) or (B) is not possible, the notice is provided by the
				  Regulatory Authority by regular mail or in accordance with another manner of
				  service authorized in Law.
8-601.20 Restriction or Exclusion Order, Hold Order.
An Employee restriction or exclusion, an order to hold and
					 not distribute food, such as a hold, detention, embargo, or seizure order which
					 is hereinafter referred to as a hold order shall be:
A) Served as specified in ¶
				  8-601.10(A)
Code of Maine Rules › 10 - DEPARTMENT OF HEALTH AND HUMAN SERVICES › 144 - DEPARTMENT OF HEALTH AND HUMAN SERVICES - GENERAL › Chapter 200 - MAINE FOOD CODE (CHAPTER 200 IS A JOINT CHAPTER WITH 01-001, THE DEPARTMENT OF AGRICULTURE, FOOD AND RURAL RESOURCES, CH. 331) › Chapter 9-1 - STATUTORY AUTHORITY

Current through 2024-29, July 17, 2024
Department of Agriculture, Food & Rural Resources
10 M.R.S.A.
				  §§2625 -
				  2629,
				  22 M.R.S.A. §§ 2153, 2154, and 2167 - 2169,
Department of
				  Human Services
22 M.R.S.A.
				  §§2496
Code of Maine Rules › 10 - DEPARTMENT OF HEALTH AND HUMAN SERVICES › 144 - DEPARTMENT OF HEALTH AND HUMAN SERVICES - GENERAL › Chapter 200 - MAINE FOOD CODE (CHAPTER 200 IS A JOINT CHAPTER WITH 01-001, THE DEPARTMENT OF AGRICULTURE, FOOD AND RURAL RESOURCES, CH. 331) › Chapter 10-1

Current through 2024-29, July 17, 2024
EFFECTIVE DATE: 5/1/01
Code of Maine Rules › 10 - DEPARTMENT OF HEALTH AND HUMAN SERVICES › 144 - DEPARTMENT OF HEALTH AND HUMAN SERVICES - GENERAL › Chapter 201 - HEALTH INSPECTION PROGRAM ADMINISTRATION RULE › Section 144-201-2 - CERTIFIED FOOD PROTECTION MANAGERS

Current through 2024-29, July 17, 2024
A. Unless otherwise
				provided in this rule, an eating establishment must have at least one employee
				granted supervisory and management responsibility and designated as a certified
				food protection manager (CFPM). The CFPM must have demonstrated appropriate
				proficiency and skills regarding food safety by successfully passing a CFPM
				exam that is part of an accredited program as described in Section 2(C)(1)
				 below. The Department may approve a food safety consultant to serve as CFPM, if
				necessary, to ensure food safety, when cultural, language, and literacy
				barriers prevent any of the establishment's employees from passing the CFPM
				exam.
B. In the event that, during
				an inspection by the Department, the person in charge is not able to make the
				demonstration required by the
Maine Food Code
(10-144 CMR Ch.
				200, § 2-102.11), or there are multiple critical violations present during
				such inspection, the Department, or its designee, may thereafter require every
				person in charge for such eating establishment to be a certified food
				protection manager.
C. In the State
				of Maine, the following will be accepted as meeting the requirements for
				certification:
1. Having written proof of
				completion of specialized training in the preparation and serving of safe food.
				See the ANSI-CFP Accreditation standards for the exams approved by the
				Department at
https://anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?menuID=8&prgID=8&statusID=4
.;
Also, see the Department's website at
https://www.maine.gov/dhhs/mecdc/environmental-health/el/training.htm
;
or
2.
				Receiving a passing grade on a competency test, approved by the National
				Conference for Food Protection. CFPM certification shall be renewed through
				re-training and re-testing every five years, or as required by the ANSI-CFP
				Accreditation standards used by the Department identified in Section 2(C)(1) of
				this rule.
Code of Maine Rules › 10 - DEPARTMENT OF HEALTH AND HUMAN SERVICES › 144 - DEPARTMENT OF HEALTH AND HUMAN SERVICES - GENERAL › Chapter 201 - HEALTH INSPECTION PROGRAM ADMINISTRATION RULE › Section 144-201-4 - APPLICATION AND LICENSING

Current through 2024-29, July 17, 2024
A.
Fees.
Unless otherwise stated in this section, applicants must pay
				the appropriate license fee to the Department at the time of submitting the
				application. Fee amounts for each license are outlined in Section 5 of this
				rule. If the Department receives overpayment, then the check or money order
				will be returned to the applicant. The applicant must re-submit the correct fee
				payment, in order for the Department to continue its review of the application.
				If the Department receives an under payment, then the applicant will be
				contacted for the remainder of the fee. The applicant must re-submit the
				correct fee payment, in order for the Department to continue its review of the
				application.
1. The fee amount for any
				establishment governed by this rule may be found in Section 5 of this
				rule.
2. No fee is assessed for
				non-profit organizations that are exempted by licensing requirements and by  22
				MRS §2501, which allow such organizations to conduct 24 or fewer events
				and meals per year.
3. License fees
				established herein provide for one licensure inspection and one follow-up
				inspection, in accordance with  22 MRS §2494. When additional inspections
				are necessary, the Department is authorized to charge an additional $100 fee
				for each additional inspection or visit.
4. If the Department returns a check to an
				applicant or licensee, due to insufficient funds, then payment by credit card,
				bank check or money order must be delivered in place of the check. In cases
				where the applicant or licensee fails to pay by the required method of payment,
				the Department will consider any licensed issued as a result of such
				insufficient payment to be issued in error.
Code of Maine Rules › 10 - DEPARTMENT OF HEALTH AND HUMAN SERVICES › 144 - DEPARTMENT OF HEALTH AND HUMAN SERVICES - GENERAL › Chapter 201 - HEALTH INSPECTION PROGRAM ADMINISTRATION RULE › Section 144-201-6 - INSPECTIONS

Current through 2024-29, July 17, 2024
A.
Right of Entry
1. Licensed Establishments: The Department
				and any duly designated officer or employee of the Department shall have the
				right to enter upon and into the premises of any licensed establishment,
				without an administrative inspection warrant, at any reasonable time, in order
				to determine the state of compliance with any rules in force, in accordance
				with  22 MRS §§2497  and  2667.
2. Unlicensed Establishments: The Department
				may enter and inspect any premises of an unlicensed establishment with the
				permission of the owner or person in charge. In the event that a person in
				charge of the unlicensed establishment denies access to the Department, the
				Department may secure access through an administrative search warrant or
				pursuant to such process as provided by law.
Code of Maine Rules › 10 - DEPARTMENT OF HEALTH AND HUMAN SERVICES › 144 - DEPARTMENT OF HEALTH AND HUMAN SERVICES - GENERAL › Chapter 201 - HEALTH INSPECTION PROGRAM ADMINISTRATION RULE › Section 144-201-7 - ENFORCEMENT PROTOCOLS

Current through 2024-29, July 17, 2024
A.
Department
				Notice of Noncompliance
. When the Department has determined that an
				establishment is in violation of this rule, it will notify the establishment of
				the violation(s) in writing. This notice of noncompliance, which may be
				delivered on an inspection report or by a Letter of Enforcement, informs the
				establishment of the violation, explains how the establishment committed the
				violation, sets a deadline for compliance, and describes what may occur, if the
				establishment fails to meet that deadline.
B.
Appeals.
Pursuant to the
				Maine Administrative Procedure Act (5 MRS Ch. 375, Sub Ch. IV), an
				establishment licensee or applicant may appeal certain Department decisions
				related to licensure and penalties, as described in Section 10 of this
				rule.
Code of Maine Rules › 10 - DEPARTMENT OF HEALTH AND HUMAN SERVICES › 144 - DEPARTMENT OF HEALTH AND HUMAN SERVICES - GENERAL › Chapter 201 - HEALTH INSPECTION PROGRAM ADMINISTRATION RULE › Section 144-201-8 - ADMINISTRATIVE PENALTIES

Current through 2024-29, July 17, 2024
A.
Scope of
				administrative penalties
: An administrative penalty may be assessed for
				a violation or a failure to comply with Department requirements, that, at the
				time it occurred, constituted noncompliance with statutes or rules under the
				jurisdiction of the Department. Pursuant to  22 MRS §2498(2), the
				Department establishes the following schedule of penalties within this section
				for establishments failing to correct violations by the Department's
				deadline(s).
B.
Process
: An inspection report or letter of enforcement must be
				issued by the Department, prior to the Department imposing an administrative
				penalty.
1. An administrative penalty is
				assessed via a penalty assessment notice.
2. A penalty assessment notice may be issued,
				once an establishment fails to complete or maintain corrective action required
				by the Department in the inspection report or letter of enforcement.
3. Imposing an administrative penalty is not
				deemed, in any way, to extend any deadline for compliance.
4. Eating, lodging, campground, youth camps
				and public pool/spa licensees are required to pay the full amount of the
				penalties owed to the Department, at the time of license renewal, or prior to
				the Department processing any license application.
Code of Maine Rules › 10 - DEPARTMENT OF HEALTH AND HUMAN SERVICES › 144 - DEPARTMENT OF HEALTH AND HUMAN SERVICES - GENERAL › Chapter 201 - HEALTH INSPECTION PROGRAM ADMINISTRATION RULE › Section 144-201-9 - TEMPORARY SUSPENSION OF LICENSES

Current through 2024-29, July 17, 2024
If the licensee refuses to comply with an imminent health
				  hazard notice, the Department may take further action, including immediately
				  suspending a license temporarily and without court proceedings, in accordance
				  with  5 MRS §10004. When the Department implements this action, the
				  license will be suspended for seven days. If the licensee continues to refuse
				  to comply with an imminent health hazard after the seven-day suspension, the
				  Department will temporarily suspend the license for 30
				  days.
Code of Maine Rules › 10 - DEPARTMENT OF HEALTH AND HUMAN SERVICES › 144 - DEPARTMENT OF HEALTH AND HUMAN SERVICES - GENERAL › Chapter 201 - HEALTH INSPECTION PROGRAM ADMINISTRATION RULE › Section 144-201-10 - APPEALS

Current through 2024-29, July 17, 2024
A.
Right to appeal Department
				Decisions:
The Department may:
1. Deny
				a license application;
2. Void a
				conditional license or license issued in error, or refuse to renew a license,
				when it determines that the applicant or licensee failed to comply with
				Department rules or law;
3. Assess
				penalties/fines in accordance with Section 8 of this rule.
In such cases, the establishment applicant or licensee is
				  afforded the opportunity to request an administrative hearing in writing within
				  30 days of the Department's decision and in accordance with the Department's
Administrative Hearings Regulations
(10-144 CMR Ch. 1).