105 CMR 410.100 - Kitchen Facilities
(A) For dwelling
units and shared kitchen facilities, the owner shall provide and maintain, in
compliance with the manufacturer's intended use, the following facilities
suitable to store, prepare and serve foods in a sanitary manner:
(1) Cabinets, pantry or shelving;
(2) A countertop;
(3) A kitchen sink of sufficient size and
capacity for washing dishes and kitchen utensils;
(4) The space and proper facilities for the
installation of a refrigerator with freezer, cooktop and oven;
(5) A conventional cooktop and oven unit with
at least 1.7 cubic feet of oven area except and to the extent the occupant is
required to provide and maintain these items under a written rental agreement;
and
(6) A refrigerator with freezer
containing a combined storage area of at least 11.0 cubic feet except and to
the extent the occupant is required to provide and maintain these items under a
written rental agreement.
(B) The facilities required by
105
CMR 410.100(A) shall have
smooth and impervious surfaces and be free from defects which make them
difficult to keep clean or create an accident hazard.
(C) The wall above the countertop containing
a sink in a kitchen or pantry shall have a smooth, nonabsorbent, easily
cleanable surface, and form a watertight seal with the countertop. Gypsum board
is an allowable substrate above the countertop provided it is coated with
paint, or other appropriate material, applied in accordance with the
manufacturer's recommendations. The surface shall extend at least 24 inches
above the countertop where practical.
(D) The floor surfaces of every kitchen and
pantry shall be smooth, noncorrosive, and nonabsorbent. Wood flooring is
allowed provided the flooring has a water-resistant finish and is maintained so
as to prevent the accumulation of dirt and food or the harborage of
pests.
(E) If the owner of a
residence provides use of shared facilities for cooking, the owner shall ensure
these facilities are:
(1) Separate from any
rooming unit;
(2) Accessible
without passing through any part of another dwelling unit or rooming unit;
and
(3) Maintained in a clean and
sanitary condition and all food contact surfaces sanitized at least once every
24 hours and more often if necessary.
Notes
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