DEAR SUN SPOTS: Thirty-five years ago I worked in a kitchen in a summer camp, but now the kitchen staff is required to wash, rinse and bleach every cooking pan after it is used.

Our kitchen does not allow and I have never licked any of the cooking pans (these are the germs which I expect are the most likely to need to be killed?) and if the food particles have been removed in hot soapy water, why do pans need to be bleached?

The idea of bleach on pans that are cooking my food makes me uneasy. I realize that the few parts per million in the water really are not going onto my food especially at cooking temperatures, but what are they trying to kill that has not already been killed by soap and water?

Also most commercial three-bay sinks are so small that the large cookie sheets that get used very often cannot fit to be properly bleached and so they get “splashed” with bleach water. Again, what is that trying to kill?

I could understand if these utensils had contacted raw eggs or meat/chicken and then not been used for cooking that may probably need a little bleach, but is this just not another example of killing the helpful bacteria and therefore allowing the “super-strains” to become stronger?

Or are regulations just needed to trump common sense because too few people have common sense anymore? — Dubious via email

ANSWER: For an answer, Sun Spots found her way to Lisa Roy, program manager for Maine’s Health Inspection Program, who offered this:

“The Health Inspection Program licenses and inspects eating and lodging establishments, youth camps, campgrounds, body artists, public pools and spas, and mass gatherings.

“Food code regulations for food safety practices have changed much since 35 years ago. The Maine Food Code is used by inspectors when conducting inspections. This code is based on the Food and Drug Administration Model Food Code. Both of these codes provide for manually washing, rinsing, and sanitizing equipment and utensils in a three-bay sink.

“Chlorine is a sanitizer and must be used according to the Maine Food Code. Chlorine is regarded by the FDA as safe for all food contact surfaces when used properly. Soap and water will only remove food debris and grease; they will not kill any bacteria or pathogens such as norovirus, hepatitis A and listeria.

“The state of Maine Food Code requires each bay of a three-bay sink be large enough to handle the largest piece of equipment in the kitchen.

“The 2013 Maine Food Code has a requirement that every food service facility have a certified food protection manager on staff with supervisory authority.

“If your reader would like to learn more regarding current food safety practices, the department would encourage this person to contact one of the consultants for the CFPM course, which can be found on our website at maine.gov/healthinspection.

“If a person has a question or wants to report a complaint, he or she can call 207-287-5671 and we’ll be happy to assist.”

DEAR SUN SPOTS: Thank you for your resourcefulness! I look forward to reading Sun Spots each and every day. Is that in fact, a Hobby Lobby Store being built in Auburn by Starbucks Coffee and if so, do you know when it will open? I could not find anything on their website for a store opening in Auburn. Do you know any details? Thank you! — No Name, Turner

ANSWER: Someone else asked this question on Aug. 16. Perhaps you were on vacation? Here is that answer:

Sun Spots called the Auburn Planning Department and was told that the foundation permit has been issued and construction has begun. Hard to say how long until the store is built and actually opens. It is not listed on the Hobby Lobby website for 2014 store openings (www.hobbylobby.com/stores/).

DEAR SUN SPOTS: In the Sept. 11 edition someone was asking for a hair salon where Christine Robichaud and Emily can be located. It is called Panache and is located at 20 Coburn St. in Auburn (off Center Street). The phone number is 207-782-9009. Hope this helps! — Patty Marquis via email

ANSWER: Christine also saw the query.

DEAR SUN SPOTS: To answer someone’s question, Emily Erickson and I are co-owners of Panache Hair Studio at 20 Coburn St. Auburn, 207-782-9009. — Christine Robichaud, [email protected]

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