Section 11-100.1-14 - Food sanitation(a) All food shall be procured, stored, prepared and served under sanitary conditions.(b) All foods shall be stored in covered containers.(c) Refrigerators shall be equipped with an appropriate thermometer and temperature shall be maintained at 45°F or lower.(d) Potentially hazardous food shall meet proper temperature requirements during storage, preparation, display, service, and transportation.(e) A metal stem thermometer shall be available for checking cold and hot food temperatures.(f) Toxic chemicals and cleaning agents, such as insecticides, fertilizers, bleaches and all other poisons, shall be properly labeled and securely stored apart from any food supplies.(g) Rooms used for the stored food and supplies shall be well ventilated.(h) All persons who prepare food shall wash their hands with soap and water prior to food preparation and cooking.(i) A kitchen sink with hot and cold running water and soap shall be available for washing dishes, equipment, and utensils.(j) Potable water from an approved source shall be provided to all fixtures.Haw. Code R. § 11-100.1-14
[Eff SEP 18 2006] (Auth: HRS §§ 321-10, 321-11, 321-15.6) (Imp: HRS §§ 321-10, 321-11, 321-15.6)