Section 246-215-09410 - Sinks-Sink compartment requirementsThe DONATED FOOD DISTRIBUTING ORGANIZATION shall have at least the following facilities:
(1) A HANDWASHING SINK accessible and convenient for use by EMPLOYEES during all times of FOOD preparation and service of unwrapped FOODS.(2) Each sink used for handwashing is provided with a supply of hand soap and SINGLE-USE towels or other APPROVED hand-drying device.(3) A HANDWASHING SINK must be provided in the restroom and food preparation areas. A HANDWASHING SINK in a toilet room is not a replacement for HANDWASHING SINKS in food preparation areas.(4) If unpackaged food is handled on-site, the DONATED FOOD DISTRIBUTING ORGANIZATION shall have at least the following facilities available for cleaning of FOOD-contact UTENSILS and EQUIPMENT:(a) A three-compartment sink;(b) A two-compartment sink as specified in WAC 246-215-04305(4) and (5);(c) A two-compartment sink plus a home-style dishwasher with a SANITIZING cycle providing 155°F (68°C) or hotter water; or(d) As otherwise APPROVED.(5) If produce is washed on-site, the DONATED FOOD DISTRIBUTING ORGANIZATION must either have: (a) A separate FOOD preparation sink as specified in WAC 246-215-04325; or(b) An APPROVED alternative produce washing procedure (e.g., the use of a colander) that ensures produce is not directly placed in WAREWASHING or HANDWASHING SINKS.Wash. Admin. Code § 246-215-09410
Amended by WSR 21-01-122, Filed 12/15/2020, effective 1/15/2021Statutory Authority: RCW 43.20.050 and 43.20.145. 13-03-109, § 246-215-09410, filed 1/17/13, effective 5/1/13.