Section 11-50-52 - Laundering(a) Clean linens shall be free from food residues and other soiling matter.(b) Specifications. (1) Linens that do not come in direct contact with food shall be laundered between operations if they become wet, sticky, or visibly soiled;(2) Cloth gloves used as specified in section 11-50-32(n)(4) shall be laundered before being used with a different type of raw animal food such as beef, fish, lamb, pork or poultry;(3) Linens and napkins that are used as specified in section 11-50-32(1) and cloth napkins shall be laundered between each use;(4) Wet wiping cloths shall be laundered daily;(5) Dry wiping cloths shall be laundered as necessary to prevent contamination of food and clean serving utensils.(c) 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.(d) Mechanical washing. (1) Except as specified in paragraph (2), linens shall be mechanically washed;(2) In food establishments in which only wiping cloths are laundered as specified in section 11-50-47(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 in section 11-50-49(c).(e) Use of laundry facilities. (1) Except as specified in paragraph (2), laundry facilities on the premises of a 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 food establishment items. [Eff FEB 24 2014] (Auth: HRS § 321-11) (Imp: HRS § 321-11)