Section 11-50-72 - Numbers and capacities(a) Handwashing sinks shall be provided as specified in section 11-50-61(g).(b) Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(c) Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (1) Individual, disposable towels;(2) A continuous towel system that supplies the user with a clean towel; or(3) A heated-air hand drying device; or(4) A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.(d) A sink used for food preparation or utensil washing, or a service sink or curbed cleaning facility used for the disposal of mop water or similar wastes, may not be provided with the handwashing aids and devices required for a handwashing sink as specified in subsections (b) and (c), and section 11-50-64(g)(3).(e) A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.(f) A handwashing sink or group of adjacent handwashing sinks that is provided with disposable towels shall be provided with a waste receptacle as specified in section 11-50-64(g) (3).(g) Toilets and urinals shall be provided as specified in section 11-50-61(h).(h) A supply of toilet tissue shall be available at each toilet.(i) The light intensity shall be:(1) At least one hundred eight lux (ten footcandles) at a distance of thirty inches above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning;(2) At least two hundred fifteen lux (twenty footcandles):(A) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption;(B) Inside equipment such as reach-in and under-counter refrigerators; and(C) At a distance of thirty inches above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and(3) At least five hundred forty lux (fifty footcandles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.(j) Designation. (1) Dressing rooms or dressing areas shall be designated if employees routinely change their clothes in the establishment;(2) Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions,(k) A service sink or curbed cleaning facility shall be provided as specified in section 11-50-61(1). [Eff FEB 24 2014] (Auth: HRS § 321-11) (Imp: HRS § 321-11)