Basic Ice Cream Shop Requirements

Tel. [phone] Health Inspection Program Fax [phone]

Basic Ice Cream Shop Requirements

• 
  A three compartment sink that is large enough to accommodate the largest piece of equipment being washed allowing it to be fully immersed in water.
  
• 
  A hand washing sink equipped with mounted (dispensed) paper towels and hand soap.
  
• 
  A mop sink.
  
• 
  Floor drains if required by the plumbing code. Speak with your local plumbing inspector (LPI) to find out if your establishment is required to have floor drains.
  
• 
  Dipping wells with running water if serving hard scoop ice cream.
  
• 
  An employee toilet room with exhaust vent and a self-closing door. Customers may not access this if access is through the kitchen.
  
• 
  A customer toilet room if required by the Maine Internal Plumbing Code with exhaust vent and a self-closing door. Speak to your LPI to determine if this is required. This can meet the requirement for an employee toilet room as well.
  
• 
  All surfaces (floors, walls, ceilings, counter tops and shelving) must be smooth and easily cleanable with no cracks or crevices. No unfinished wood surfaces are allowed.
  
• 
  Screened windows and doors. Outside doors should be self-closing. Service windows must be screened and closed when product is not being passed through. Air screens may also be used.
  
• 
  Adequate refrigeration to maintain potentially hazardous foods at 41*F or below.
  
• 
  All shelving must be at least 6” off the floor. No food or equipment including single service items may be stored on the floor.
  
• 
  All lighting in food prep/service/storage areas must be shatter proof or shielded.
  
• 
  A potable water source that has been approved and tested (if from a private well).
  
• 
  Adequate hot water to fill two sink compartments of the three compartment sink for washing and rinsing with 110*F water and one sink compartment with at least 75*F water for sanitizing while maintaining a continuous supply of 100*F hot water to the hand washing sink.
  
• 
  An approved septic system if business is not connected to a municipal sewer system.
  

LD 4-11-14