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

Universal Citation: 10 ME Code Rules ยง 144-200-4-3

Current through 2024-38, September 18, 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.

4-302 Utensils, Temperature Measuring Devices, and Testing Devices

4-302.11 Utensils, Consumer Self-Service.

A Food dispensing Utensil shall be available for each container displayed at a Consumer self-service unit, such as a buffet or salad bar.

4-302.12 Food Temperature Measuring Devices.
(A)Food Temperature Measuring Devices shall be provided and readily accessible for use in ensuring attainment and maintenance of Food temperatures as specified under Chapter 3.

(B) A Temperature Measuring Device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin Foods such as Meat patties and Fish filets.

4-302.13 Temperature Measuring Devices, Manual and Mechanical Warewashing.
(A)In manual Warewashing operations, a Temperature Measuring Device shall be provided and readily accessible for frequently measuring the washing and Sanitizing temperatures.

(B)In hot water, Mechanical Warewashing operations and irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature.

4-302.14 Sanitizing Solutions, Testing Devices.

A test kit or other device that accurately measures the concentration in mg/L of Sanitizing solutions shall be provided.

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