Code of Maryland Regulations
Title 10 - MARYLAND DEPARTMENT OF HEALTH
Part 3
Subtitle 15 - FOOD
Chapter 10.15.03 - Food Service Facilities
Section 10.15.03.18 - Control of Sanitary Facilities
Universal Citation: MD Code Reg 10.15.03.18
Current through Register Vol. 51, No. 19, September 20, 2024
The person-in-charge shall ensure that:
A. Potable water is:
(1) Obtained from a water supply system that
complies with Environment Article, Title 9, Annotated Code of Maryland, and
COMAR 26.04.04; and
(2) Meets the
standards of quality specified in Environment Article, Title 9, Annotated Code
of Maryland, and COMAR 26.04.01;
B. Non-potable water for non-culinary purposes such as air conditioning or fire protection is used only if the system complies with §H(3) of this regulation;
C. Except for a temporary food service facility where water under pressure is not available, hot and cold running water under pressure is provided:
(1) In all
areas where:
(a) Food is prepared;
and
(b) Equipment and utensils are
washed; and
(2) With
sufficient water capacity, pressure, and hot water generation and distribution
to meet peak demands throughout the facility;
D. Drinking water, if not dispensed through the water supply system of the food service facility, is potable and stored in a container that meets all applicable laws, ordinances, and regulations;
E. Steam that contacts food is free from deleterious or harmful matter that might adulterate food;
F. All water-carried sewage is disposed of by:
(1) A public sewerage
system; or
(2) An approved sewage
disposal system constructed and operated in conformance with applicable State
and local laws, ordinances, and regulations;
G. Where water-carried disposal methods are not possible, non-water-carried sewage disposal facilities are utilized if:
(1) The method has been approved by the
approving authority as meeting State and local requirements; and
(2) The facilities are:
(a) In conformance with applicable State and
local laws, ordinances, and regulations; and
(b) Located outside and not attached to the
establishment;
H. Plumbing is sized, installed, and maintained so that:
(1) The plumbing complies
with applicable State and local plumbing laws, ordinances, and
regulations;
(2) The potable water
supply system is:
(a) Installed in a manner
that prevents backflow or backsiphonage; and
(b) Not connected with a non-potable water
system in a manner that would allow non-potable water to be drawn or discharged
into the potable water supply system;
(3) The piping of a non-potable water system
is:
(a) Marked so that the piping is readily
distinguishable from piping that carries potable water, such as with
distinctive yellow-colored paint; and
(b) Not connected to equipment or other
outlets in the food preparation area;
(4) Indirect waste piping is provided to a:
(a) Food preparation or utensil washing
sink;
(b) Refrigerator
coil;
(c) Ice making
machine;
(d) Steam
kettle;
(e) Coffee urn or
brewer;
(f) Hot or cold drink
machine;
(g) Steam table;
(h) Potato peeler;
(i) Warewashing machine, unless:
(i) The machine is located within 5 feet of a
trapped floor drain; and
(ii) The
waste piping is connected directly to the inlet side of a floor drain trap
vented in conformance with applicable State and local laws, ordinances, and
regulations; and
(j)
Similar piece of equipment in which food, portable equipment, or utensils are
placed;
(5) Each
compartment of a multiple compartment sink is indirectly drained to a trapped
and vented plumbing receptor through an air gap that complies with State and
local laws, regulations, and ordinances:
(a)
From a separate pipe through the air gap and into the plumbing receptor;
or
(b) Through the air gap into a
single manifolded branch and into the plumbing receptor;
(6) Plumbing receptors receiving the
discharge of indirect waste pipes:
(a) Have a
shape and capacity that will prevent splashing or flooding; and
(b) Are accessible for cleaning and
inspection;
(7) Food
waste grinders are connected and trapped separately from other fixtures or sink
compartments;
(8) Floor drains
subject to evaporation have:
(a) A water seal
of at least 4 inches;
(b) Water fed
from a plumbing fixture that complies with State and local laws, regulations,
and ordinances; or
(c) An automatic
priming device that complies with State and local laws, regulations, and
ordinances;
(9) Floor
drains in storerooms, refrigerated rooms, walk-in coolers, or other locations
where food is stored, have indirect waste piping;
(10) Hand sinks in food preparation tables
and counters discharge through an air gap into a floor sink or receptor that is
trapped and vented; and
(11) Except
when required by building design, waste pipes and fixtures are:
(a) Not located over food storage,
preparation, or serving areas; and
(b) Where installed over food storage,
preparation, or serving areas, food is protected by one or more of the
following:
(i) Pipe joining methods that will
preclude leakage;
(ii) Using
wall-mounted fixtures;
(iii)
Limiting the number of pipe joints;
(iv) Pressure testing the piping;
(v) Thermally insulating pipes to prevent
condensation; and
(vi) Installing
integral seepage pans or pipe sleeves;
I. Toilet facilities are:
(1) Sufficient in number to serve the
facility;
(2) Conveniently
located;
(3) Accessible to
employees at all times;
(4) Except
as specified in Health-General Article, §21-325(b), Annotated Code of
Maryland, for facilities established after January 1, 1979, provided for
patrons whenever a food service facility:
(a)
Prepares food and provides seating; or
(b) Is a carry-out facility with indoor
tables used for dining;
(5) Installed in accordance with applicable
State and local laws, ordinances, and regulations;
(6) Designed with fixtures that are:
(a) Of sanitary design; and
(b) Readily cleanable;
(7) Kept:
(a) Clean;
(b) In good repair; and
(c) Free of objectionable odor; and
(8) Supplied with:
(a) Toilet tissue at each toilet at all
times; and
(b) Receptacles that are
easily cleanable and covered for waste materials in toilet rooms for
women;
J. Toilet rooms:
(1) Are completely
enclosed;
(2) Are equipped with
self-closing doors except when a toilet room without doors is approved by the
approving authority based on a review that shows that:
(a) Doors would impede the use of the toilet
room; and
(b) The requirements in
§J(3)-(6) of this regulation are met;
(3) Provide privacy;
(4) Are provided mechanical ventilation that:
(a) Exhausts air at the rate of 2 cubic feet
per minute per square foot of floor area; and
(b) Allows the entrance of an equal amount of
makeup air;
(5) Prevent
the entry of insects and vermin; and
(6) Do not open directly into the kitchen or
food preparation areas;
K. Hand washing facilities are:
(1) Located:
(a) In each food preparation and processing
area;
(b) In each utensil washing
area; and
(c) Adjacent to all
toilet rooms;
(2)
Accessible at all times;
(3)
Equipped with an adequate supply of hand-cleaning soap or detergent;
(4) Equipped with a means of drying hands,
such as:
(a) Individual towels in dispensers;
or
(b) An effective hand-drying
device;
(5) Equipped
with a waste receptacle; and
(6)
Kept clean and in good repair;
L. Hand sinks are:
(1) Installed in accordance with applicable
State and local laws, ordinances, and regulations;
(2) Able to discharge:
(a) Hot and cold running water; or
(b) Tempered running water at a temperature
of at least 100°F through:
(i) A mixing
valve;
(ii) A combination faucet;
or
(iii) Any slow closing or
metering faucet that provides a flow of water for at least 15 seconds before
the faucet has to be reactivated; and
M. Utensil washing vats, food preparation sinks, or mop sinks are not used as hand sinks.
Disclaimer: These regulations may not be the most recent version. Maryland may have more current or accurate information. We make no warranties or guarantees about the accuracy, completeness, or adequacy of the information contained on this site or the information linked to on the state site. Please check official sources.
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