- (a) Storage of soiled linens. Soiled linens shall be kept in clean, nonabsorbent receptacles or clean, washable laundry bags and stored and transported to prevent contamination of food, clean equipment, clean utensils, and single-service and single-use articles.
(b) Mechanical washing.
- (1) Except as specified in subdivision (b)(2) of this section, linens shall be mechanically washed.
- (2) In retail food establishments in which only wiping cloths are laundered as specified in 20 CAR § 193-301(e)(2), the wiping cloths may be laundered in a mechanical washer, sink designated only for laundering wiping cloths, or a warewashing or food preparation sink that is cleaned as specified under 20 CAR § 193-501(d).
(c) Use of laundry facilities.
- (1) Except as specified in subdivision (c)(2) of this section, laundry facilities on the premises of a retail food establishment shall be used only for the washing and drying of items used in the operation of the establishment.
- (2) Separate laundry facilities located on the premises for the purpose of general laundering such as for institutions providing boarding and lodging may also be used for laundering retail food establishment items.