Code of Maine Rules
01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY
001 - AGRICULTURE - GENERAL
Chapter 331 - STATE OF MAINE FOOD CODE 2001
Chapter 6 - PHYSICAL FACILITIES
Section 001-331-6-3 - NUMBERS AND CAPACITIES
Current through 2024-38, September 18, 2024
6-301 Handwashing Facilities
6-301.10 Minimum Number.
Handwashing facilities shall be provided as specified under § 5 -203.11.
6-301.11 Handwashing Cleanser, Availability.
Each handwashing lavatory or group of 2 adjacent lavatories shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
6-301.12 Hand Drying Provision.
Each handwashing lavatory or group of adjacent lavatories 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.
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 lavatory as specified under §§6 -301.11 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 lavatories used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
6-301.20 Disposable Towels, Waste Receptacle.
A handwashing lavatory or group of adjacent lavatories that 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 -203.12 and as follows.
(A) All licensed FOOD Establishments which have more than 12 seats shall provide at least one customer restroom. Note: This includes food establishments licensed by the Department of Agriculture.
(B) FOOD Establishments licensed by the Department of Human Services which serve liquor shall provide facilities according to the following chart (Fixture count based on total number of persons, not number of males or number of females):
(C)
| # persons | Male | Female | |||
| # toilets | # urinals | # lavatories | # toilets | # lavatories | |
| 1-50 | 1 | 1 | 1 | 1 | 1 |
| 51-150 | 2 | 1 | 1 | 2 | 1 |
| 151-300 | 3 | 2 | 2 | 4 | 2 |
| Over 300 | Add 1 for each additional 200 persons | Add 1 for each additional 150 persons | Add 1 for each additional 300 persons | Add 1 for each additional 200 persons | Add 1 for each additional 300 persons |
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 110 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 220 lux (20 foot candles):
(C) At least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT such as knives, slicers, grinders, or saws where EMPLOYEE safety is a factor.
6-304 Ventilation
6-304.11 Mechanical.
If necessary to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes, mechanical ventilation of sufficient capacity shall be provided.
6-305 Dressing Areas and Lockers
6-305.11 Designation.
(A) Dressing rooms or dressing areas shall be designated if EMPLOYEES routinely change their clothes in the establishment.
(B) Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions.
6-306 Service Sinks
6-306.10 Availability.
A service sink or curbed cleaning facility shall be provided as specified under § 5 -203.13.
