(1) Handwashing sinks in food establishments must be adequately sized to allow a food employee to wash both hands simultaneously.
(2) Food establishments must have designated food preparation sinks that are:
(a) Sufficient in number and size to wash, soak, rinse, drain, cool, thaw, or otherwise process any food that requires placement in a sink;
(b) Appropriate for the menu, method of food preparation, and volume of food prepared; and
(c) Not used for handwashing, utensil washing, or other activities that could contaminate food.
(3) Bottled drinking water used or sold for food service must be obtained from approved sources in accordance with chapters
246-290 and
246-291 WAC.
(4) Water used in food establishments must meet drinking water quality standards in accordance with chapters
246-290 and
246-291 WAC, except as specified under
Food Code section 5-102.12.
(5)
Food Code paragraph 5-203.11(C), regarding use of treated towelettes for handwashing, does not apply.
[Statutory Authority: RCW 43.20.050, 43.20.145 and 69.80.060. 04-22-111, § 246-215-081, filed 11/3/04, effective 5/2/05.]