Section 410IAC6-7.2-28. Cooking and eating facilities

   (a) Central kitchen and dining halls shall comply with 410 IAC 7-24.

  (b) Kitchens separate from the central dining hall and used for individual campers to prepare meals shall meet the following requirements:

(1) Provide a refrigerator and a range with a ventilation hood.

(2) Provide a three (3) compartment sink or a two (2) compartment sink and a dishwasher or use only single service dishes and utensils.

(3) Provide a numerically scaled indicating thermometer in each refrigerator accurate to plus or minus three (3) degrees Fahrenheit, located as to be easily readable.

(4) Provide shielded or guarded light fixtures providing at least seventy (70) foot-candles of light on all food preparation surfaces and at equipment or utensil washing areas.

(5) Provide a hand washing lavatory having hot and cold water and a combination faucet.

(6) Provide the hand washing lavatory with a supply of hand cleansing soap and a supply of sanitary towels or a hand drying device. Sinks used for food preparation or food washing equipment shall not be used for hand washing.

(7) Common towels are prohibited.

(8) Provide a mop sink for use and disposal of mop water. Food preparation sinks shall not be used for this purpose.

(Indiana State Department of Health; 410 IAC 6-7.2-28; filed Jun 27, 2002, 1:30 p.m.: 25 IR 3754; errata filed Jul 8, 2002, 1:47 p.m.: 25 IR 3769; errata filed Jan 21, 2005, 10:32 a.m.: 28 IR 1695; readopted filed Jul 14, 2008, 2:14 p.m.: 20080806-IR-410080322RFA; readopted filed Sep 10, 2014, 2:08 p.m.: 20141008-IR-410140299RFA)