Section 388-107-0920 - Kitchen The facility must provide food service on the premises or by contract with a commercial kitchen. If the facility provides food service on-site, the facility must ensure food service areas are in compliance with chapter 246-215 and 246-217 WAC, state board of health rules governing food service sanitation. The facility providing on-site food service must:
(a) Ensure food service areas are provided for the purpose of preparing, serving, and storing food and drink;(b) Ensure food service areas are located to facilitate receiving of food supplies, disposal of kitchen waste, and transportation of food to dining and resident care areas;(c) Locate and arrange the kitchen to avoid contamination of food, to prevent heat and noise entering resident care areas, and to prevent through traffic;(d) Conveniently locate a hand-washing sink near the food preparation and dishwashing area, and include a waste receptacle and dispensers stocked with soap and paper towels;(e) Adequately ventilate, light, and equip the dishwashing room or area for sanitary processing of dishes;(f) Locate the garbage storage area in a well-ventilated room or an outside area;(g) Provide space for an office or a desk and files for food service management located central to deliveries and kitchen operations; and(h) Include housekeeping facilities or a janitor's closet for the exclusive use of food service with a service sink and storage space for housekeeping equipment and supplies.Wash. Admin. Code § 388-107-0920
Adopted by WSR 14-19-071, Filed 9/12/2014, effective 10/13/2014