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 144-200-4-3 - NUMBERS AND CAPACITIES

Current through 2024-29, July 17, 2024
4-301
Equipment
4-301.11
Cooling, Heating, and Holding Capacities.
Equipment for cooling and heating Food, and holding cold
					 and hot Food, shall be sufficient in number and capacity to provide Food
					 temperatures as specified under Chapter 3.
4-301.12
Manual Warewashing, Sink
				  Compartment Requirements.
(A) Except
				  as specified in ¶ (C) of this section, a sink with at least 3 compartments
				  shall be provided for manually washing, rinsing, and Sanitizing Equipment and
				  Utensils.
(B) Sink compartments
				  shall be large enough to accommodate immersion of the largest Equipment and
				  Utensils. If Equipment or Utensils are too large for the Warewashing sink, a
				  Warewashing machine or alternative Equipment as specified in ¶ (C) of this
				  section shall be used.
(C)
				  Alternative manual Warewashing Equipment may be used when there are special
				  cleaning needs or constraints and its use is Approved. Alternative manual
				  Warewashing Equipment may include:
(1)
				  High-pressure detergent sprayers;
(2) Low- or line-pressure spray detergent
				  foamers;
(3) Other task-specific
				  cleaning Equipment;
(4) Brushes or
				  other implements;
(5) 2-compartment
				  sinks as specified under ¶¶ (D) and (E) of this section; or
(6) Receptacles that substitute for the
				  compartments of a multicompartment sink.
(D) Before a 2-compartment sink is used:
(1) The Permit Holder shall have its use
				  Approved; and
(2)The Permit Holder
				  shall limit the number of Kitchenware items cleaned and Sanitized in the
				  2-compartment sink, and shall limit Warewashing to batch operations for
				  cleaning kitchenware, such as between cutting one type of raw Meat and another,
				  or cleanup at the end of a shift, and shall:
(a)Make up the cleaning and Sanitizing
				  solutions immediately before use and drain them immediately after use,
				  and
(b)Use a detergent-Sanitizer to
				  Sanitize and apply the detergent-sanitizer in accordance with the
				  manufacturer's label instructions and as specified under § 4-501.115,
				  or
(c)Use a hot water Sanitization
				  immersion step as specified under ¶ 4-603.16(C).
(F)
A 2-compartment sink may not be used for Warewashing
					 operations where cleaning and Sanitizing solutions are used for a continuous or
					 intermittent flow of Kitchenware or Tableware in an ongoing Warewashing
					 process.
4-301.13
Drainboards.
Drainboards, Utensil racks, or tables large enough to
					 accommodate all soiled and cleaned items that may accumulate during hours of
					 operation shall be provided for necessary Utensil holding before cleaning and
					 after Sanitizing.
4-301.14
Ventilation Hood Systems, Adequacy.
Ventilation hood systems and devices shall be sufficient in
					 number and capacity to prevent grease or condensation from collecting on walls
					 and ceilings.
4-301.15
Clothes Washers and Dryers.
(A)
				  Except as specified in ¶ (B) of this section, if work clothes or Linens
				  are laundered on the Premises, a mechanical clothes washer and dryer shall be
				  provided and used.
(B) If
				  on-Premises laundering is limited to wiping cloths intended to be used moist,
				  or wiping cloths are air-dried as specified under §4-901.12, a mechanical
				  clothes washer and dryer need not be provided.