The person-in-charge shall ensure that the equipment and facilities needed to process crab meat in accordance with the requirements of this chapter are provided and maintained in a sanitary and working condition. The person-in-charge shall ensure that: The water supplied to a fixture is potable and meets the requirements of the Environment Article, Annotated Code of Maryland; The sewage disposal system for the plant meets all applicable State and local codes and properly disposes of all wastewater; Ice used in the manufacture of crab meat is produced from water that is potable and meets the requirements of the Environment Article, Annotated Code of Maryland; The plant design and the flow of food through the plant minimize the potential for cross-contamination; If uncooked crabs will be stored at the plant for more than 4 hours before cooking, a separate cooler is provided for uncooked crabs; Partitions or linear distances are used to separate cooking areas, picking areas, and packing areas; Floors in all processing areas and in refrigerated rooms are sloped to accessible floor drains that dispose of wastewater, in compliance with applicable plumbing codes; Toilet rooms: Are provided at the rate of one toilet for every 20 employees; Do not open directly into a food processing or storage area; and Are: Separate for men and women; or Designed for use by not more than one person at a time. A hand sink is: Provided in the picking area at the rate of one hand sink for each 15 pickers; Provided in the packing area; Equipped with soap and paper towels for drying hands; Accompanied by sanitizer in the picking and packing rooms for the sanitizing of hands; and Equipped with hot and cold water under pressure; A picking table is: Adequate in size so that a picker does not contaminate crab meat during the picking of cooked crabs; and Provided with sanitary paper towels in a dispenser within reach of a picker while at the table; A three-compartment sink is: Designed to allow immersion of utensils or equipment that will be cleaned and sanitized in the sink; Provided in the plant for washing, rinsing, and sanitizing equipment and utensils; and Equipped with hot and cold water under pressure; and Waste containers are: Provided inside the facility to be accessible to the workers; Made to be easily cleanable; Large enough to hold waste until the waste is taken off-site if the containers are outside waste containers; and Vermin-proof, insect-proof, and placed on a hard and impermeable surface if the containers are outdoor waste containers, except in the case of chum containers that are removed daily. The person-in-charge may use a two-compartment sink instead of the three-compartment sink required in §B(11)(b) of this regulation, if the two-compartment sink: Was installed before the effective date of this chapter; Complies with all regulations applicable before the effective date of this chapter; Performs the intended function; Is maintained in a sanitary condition; and When replaced, is replaced with a hand sink or three-compartment sink in full compliance with this chapter.