Regulation .18 Control of Sanitary Facilities.

Regulation .18 Control of Sanitary Facilities.Link Copy Citation

The person-in-charge shall ensure that:

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;

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;

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;

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;

Steam that contacts food is free from deleterious or harmful matter that might adulterate food;

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;

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;

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;

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;

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;

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;

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

Utensil washing vats, food preparation sinks, or mop sinks are not used as hand sinks.

Regulation .18 Control of Sanitary Facilities.

Regulation .18 Control of Sanitary Facilities.LinkCopy Citation

Regulation .18 Control of Sanitary Facilities.Link Copy Citation