Sec. 10.15.03.18. Control of Sanitary Facilities

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.