Sec. 1. 22 MRSA §2502 is enacted to read:

§2502.__Eating establishment sinks

1.__Using handwashing facilities.__An eating establishment shall maintain handwashing facilities for employees according to this subsection.

A.__A handwashing facility must be maintained so that it is accessible for employee use.

B.__An exclusive handwashing facility may not be used for purposes other than handwashing.

C.__For eating establishments built before January 1, 2000, a sink with at least 3 compartments used for manually washing, rinsing and sanitizing equipment and utensils may be used by employees for handwashing.

2.__Manual washing of utensils, etc.; sink compartment requirements.__A sink with at least 3 compartments must be provided in any eating establishment for manually washing, rinsing and sanitizing equipment and utensils and, for eating establishments located in premises built before January 1, 2000, for handwashing.

3.__Drainboards.__One drainboard, utensil rack or table large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation must be provided in an eating establishment for necessary utensil holding.

SUMMARY

Currently, handwashing facilities in eating establishments are governed by rules of the Department of Agriculture, Food and Rural Resources. Under this bill, employees in eating establishments located in premises built before January 1, 2000 may wash their hands in 3-compartment sinks used primarily for warewashing. The bill also limits the number of drainboards required by law to one.