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 144-200-4-5 - MAINTENANCE AND OPERATION

Current through 2024-29, July 17, 2024
4-501Equipment
4-501.11 Good Repair and Proper Adjustment.
(A)Equipment shall be
				  maintained in a state of repair and condition that meets the requirements
				  specified under Parts 4-1 and 4-2.
(B)Equipment components such as doors, seals,
				  hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in
				  accordance with manufacturer's specifications.
(C) Cutting or piercing parts of can openers
				  shall be kept sharp to minimize the creation of metal fragments that can
				  contaminate Food when the container is opened.
4-501.12 Cutting Surfaces.
Surfaces such as cutting blocks and boards that are subject
					 to scratching and scoring shall be resurfaced if they can no longer be
					 effectively cleaned and Sanitized, or discarded if they are not capable of
					 being resurfaced.
4-501.13 Microwave Ovens.
Microwave ovens shall meet the safety standards specified
					 in
					 21 CFR 1030.10
					 (Microwave ovens)(2012 ed.).
4-501.14 Warewashing Equipment, Cleaning Frequency.
A Warewashing machine; the compartments of sinks, basins,
					 or other receptacles used for washing and rinsing Equipment, Utensils, or raw
					 Foods, or laundering wiping cloths; and drainboards or other Equipment used to
					 substitute for drainboards as specified under § 4-301.1 3 shall be
					 cleaned:
(A) Before use;
(B) Throughout the day at a frequency
				  necessary to prevent recontamination of Equipment and Utensils and to ensure
				  that the Equipment performs its intended function; and
(C) If used, at least every 24 hours.
4-501.15 Warewashing Machines, Manufacturers'
					 Operating Instructions.
(A) A
				  Warewashing machine and its auxiliary components shall be operated in
				  accordance with the machine's data plate and other manufacturer's
				  instructions.
(B) A Warewashing
				  machine's conveyor speed or automatic cycle times shall be maintained
				  accurately timed in accordance with manufacturer's specifications.
4-501.16 Warewashing Sinks, Use Limitation.
(A) A Warewashing sink may not
				  be used for handwashingas specified under § 2-301.15.
(B) If a Warewashing sink is used to wash
				  wiping cloths, wash produce, or thaw Food, the sink shall be cleaned as
				  specified under §4-501.14 before and after each time it is used to wash
				  wiping cloths or wash produce or thaw Food. Sinks used to wash or thaw Food
				  shall be Sanitized as specified under Part 4-7 before and after using the sink
				  to wash produce or thaw Food.
4-501.17 Warewashing Equipment, Cleaning Agents.
When used for Warewashing, the wash compartment of a sink,
					 mechanical warewasher, or wash receptacle of alternative manual Warewashing
					 Equipment as specified in 4-301.12(C), shall contain a wash solution of soap,
					 detergent, acid cleaner, alkaline cleaner, degreaser, abrasive cleaner, or
					 other cleaning agent according to the cleaning agent manufacturer's label
					 instructions.
4-501.18 Warewashing Equipment, Clean Solutions.
The wash, rinse, and Sanitize solutions shall be
					 maintained clean.
4-501.19 Manual Warewashing Equipment, Wash Solution
					 Temperature.
The temperature of the wash solution in manual Warewashing
					 Equipment shall be maintained at not less than 43°C (110°F) or the
					 temperature specified on the cleaning agent manufacturer's label
					 instructions.
4-501.110 Mechanical Warewashing Equipment, Wash
					 Solution Temperature.
(A) The
				  temperature of the wash solution in spray type warewashers that use hot water
				  to Sanitize may not be less than:
(1) For a
				  stationary rack, single temperature machine, 74°C (165°F);
(2) For a stationary rack, dual temperature
				  machine, 66°C (150°F);
(3)
				  For a single tank, conveyor, dual temperature machine, 71°C (160ºF);
				  or
(4) For a multitank, conveyor,
				  multitemperature machine, 66°C (150°F).