Chapter 246-215 Food service.

equipment compartments that are subject to accumulation of moisture due to conditions such as condensation, food or beverage drip, or water from melting ice must be sloped to an outlet that allows complete draining.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122,…

(1) vending machines designed to store beverages that are packaged in containers made from paper products must be equipped with diversion devices and retention pans or drains for container leakage.(2) vending machines that dispense liquid food in bulk must be:(a) Provided with an…

Apparatuses, such as dollies, pallets, racks, and skids used to store and transport large quantities of packaged foods received from a supplier in a cased or overwrapped lot, must be designed to be moved by hand or by conveniently available apparatuses such as hand trucks and for…

(1) vending machine doors and access opening covers to food and container storage spaces must be tight-fitting so that the space along the entire interface between the doors or covers and the cabinet of the machine, if the doors or covers are in a closed position, is no greater t…

food equipment that is certified or classified for sanitation in conformance with a recognized American National Standards Institute (ANSI) - Accredited certification program is deemed to comply with Subparts A and B of this part.[Statutory Authority: RCW 43.20.050 and 43.20.145.…

equipment for cooling and heating food, and holding cold and hot food, must be sufficient in number and capacity to provide food temperatures as specified under Part 3.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-04300, filed 12/15/20, effective 3/1…

(1) Except as specified in subsection (3) of this section, a sink with at least three compartments must be provided for manually washing, rinsing, and sanitizing equipment and utensils. (2) Sink compartments must be large enough to accommodate immersion of the largest equipment a…

Drainboards, utensil racks, or tables large enough to accommodate all soiled and cleaned items that might accumulate during hours of operation must be provided for necessary utensils holding before cleaning and after sanitizing.[Statutory Authority: RCW 43.20.050 and 43.20.145. W…

Ventilation hood systems and devices must be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-04315, filed 12/15/20, effective 3/1/22; WSR 13-03-10…

(1) Except as specified in subsection (2) of this section, if work clothes or linens are laundered on the premises, a mechanical clothes washer and dryer must be provided and used.(2) If on-premises laundering is limited to wiping cloths intended to be used moist, or wiping cloth…

food establishments must have designated food preparation sinks that are:(1) Sufficient in number and size to wash, soak, rinse, drain, cool, thaw, or otherwise process any food that requires placement in a sink;(2) Appropriate for the menu, method of food preparation, and volume…

A food dispensing utensil must be available for each container displayed at a consumer self-service unit such as a buffet or salad bar.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-04330, filed 12/15/20, effective 3/1/22; WSR 13-03-109, § 246-215-043…

(1) food temperature measuring devices must be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under Part 3.(2) A temperature measuring device with a suitable small-diameter probe that is designed to measure the tem…

(1) In manual warewashing operations, a temperature measuring device must be provided and readily accessible for frequently measuring the washing and sanitizing temperatures.(2) In hot water mechanical warewashing operations, an irreversible registering temperature indicator must…

A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions must be provided.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-04345, filed 12/15/20, effective 3/1/22; WSR 13-03-109, § 246-215-04345, filed 1/17/1…

(1) Cleaning agents that are used to clean equipment and utensils as specified under Part 4, Subpart F of this chapter, must be provided and available for use during all hours of operation.(2) Except for those that are generated on-site at the time of use, chemical sanitizers tha…

(1) Except as specified in subsection (2) of this section, equipment, a cabinet used for the storage of food, or a cabinet that is used to store cleaned and sanitized equipment, utensils, laundered linens, and single-service and single-use articles may not be located:(a) In locke…

(1) equipment that is fixed because it is not easily movable must be installed so that it is:(a) Spaced to allow access for cleaning along the sides, behind, and above the equipment;(b) Spaced from adjoining equipment, walls, and ceilings a distance of not more than one thirty-se…

(1) Except as specified in subsections (2) and (3) of this section, floor-mounted equipment that is not easily movable must be sealed to the floor or elevated on legs that provide at least a six inch (15 cm) clearance between the floor and the equipment.(2) If no part of the floo…

(1) equipment must be maintained in a state of repair and condition that meets the requirements specified under Part 4, Subpart A and Part 4, Subpart B of this chapter.(2) equipment components such as doors, seals, hinges, fasteners, and kick plates must be kept intact, tight, an…

Surfaces such as cutting blocks and boards that are subject to scratching and scoring must be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-…

Microwave ovens must meet the safety standards specified in 21 C.F.R. 1030.10 Microwave Ovens.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-04510, filed 12/15/20, effective 3/1/22; WSR 13-03-109, § 246-215-04510, filed 1/17/13, effective 5/1/13.]

A warewashing machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards as specified under WAC 246-215-04310 m…

(1) A warewashing machine and its auxiliary components must be operated in accordance with the machine's data plate and other manufacturer's instructions.(2) A warewashing machine's conveyor speed or automatic cycle times must be maintained accurately timed in accordance with man…

(1) A warewashing sink may not be used for handwashing as specified under WAC 246-215-02315.(2) If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned as specified under WAC 246-215-04515 before and after each time it is used to …

When used for warewashing, the wash compartment of a sink, mechanical warewasher, or wash receptacle of alternative manual warewashing equipment as specified under WAC 246-215-04305(3), must contain a wash solution of soap, detergent, acid cleaner, alkaline cleaner, degreaser, ab…

The wash, rinse and sanitize solutions must be maintained clean.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-04535, filed 12/15/20, effective 3/1/22; WSR 13-03-109, § 246-215-04535, filed 1/17/13, effective 5/1/13.]

The temperature of the wash solution in manual warewashing equipment must be maintained at not less than 110°F (43°C) or the temperature specified on the cleaning agent manufacturer's label instructions.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-0…

(1) The temperature of the wash solution in spray-type warewashers that use hot water to sanitize may not be less than:(a) For a stationary rack, single temperature machine, 165°F (74°C);(b) For a stationary rack, dual temperature machine, 150°F (66°C);(c) For a single tank, conv…

If immersion in hot water is used for sanitizing in a manual operation, the temperature of the water must be maintained at 171°F (77°C) or above.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-04550, filed 12/15/20, effective 3/1/22; WSR 13-03-109, § 2…

(1) Except as specified in subsection (2) of this section, in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194°F (90°C) or less than:(a) For a stationary rack, single temperature machine, 165°F (74°…

The flow pressure of the fresh hot water sanitizing rinse in a warewashing machine, as measured in the water line immediately downstream or upstream from the fresh hot water sanitizing rinse control valve, must be within the range specified on the machine manufacturer's data plat…

A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under WAC 246-215-04710(3) must meet the requirements specified under WAC 246-215-07220, must be used in accordance with the EPA-registered label use instructions, a…

If a detergent-sanitizer is used to sanitize in a cleaning and sanitizing procedure where there is no distinct water rinse between the washing and sanitizing steps, the agent applied in the sanitizing step must be the same detergent-sanitizer that is used in the washing step.[Sta…

Concentration of the sanitizing solution must be accurately determined by using a test kit or other device.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-04575, filed 12/15/20, effective 3/1/22; WSR 13-03-109, § 246-215-04575, filed 1/17/13, effective…

(1) utensils must be maintained in a state of repair or condition that complies with the requirements specified under Part 4, Subparts A and B, or must be discarded.(2) food temperature measuring devices must be calibrated in accordance with manufacturer's specifications as neces…

A food establishment without facilities specified under Part 4, Subparts F and G of this chapter for cleaning and sanitizing kitchenware and tableware must provide only single-use kitchenware, single-service articles, and single-use articles for use by food employees and single-s…

(1) single-service and single-use articles may not be reused.(2) The bulk milk container dispensing tube must be cut on the diagonal leaving no more than one inch protruding from the chilled dispensing head.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-2…

Mollusk and crustacea shells may not be used more than once as serving containers.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-04595, filed 12/15/20, effective 3/1/22; WSR 13-03-109, § 246-215-04595, filed 1/17/13, effective 5/1/13.]

(1) equipment, food-contact surfaces, and utensils must be clean to sight and touch.(2) The food-contact surfaces of cooking equipment and pans must be kept free of encrusted grease deposits and other soil accumulations.(3) Nonfood-contact surfaces of equipment must be kept free …

(1) equipment, food-contact surfaces, and utensils must be cleaned:(a) Except as specified in subsection (2) of this section, before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry;(b) Each time there is a change from working with raw …

(1) The food-contact surfaces of cooking and baking equipment must be cleaned at least every twenty-four hours. This section does not apply to hot oil cooking and filtering equipment if it is cleaned as specified under WAC 246-215-04605 (4)(f).(2) The cavities and door seals of m…

Nonfood-contact surfaces of equipment must be cleaned at a frequency necessary to preclude accumulation of soil residues.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-04615, filed 12/15/20, effective 3/1/22; WSR 13-03-109, § 246-215-04615, filed 1/17…

(1) If used, dry cleaning methods such as brushing, scraping, and vacuuming may only contact surfaces that are soiled with dry food residues that are not time/temperature control for safety food.(2) Cleaning equipment used in dry cleaning food-contact surfaces may not be used for…

(1) food debris on equipment and utensils must be scraped over a waste disposal unit or garbage receptacle or must be removed in a warewashing machine with a prewash cycle.(2) If necessary for effective cleaning, utensils and equipment must be preflushed, presoaked, or scrubbed w…

Soiled items to be cleaned in a warewashing machine must be loaded into racks, trays, or baskets or onto conveyors in a position that:(1) Exposes the items to the unobstructed spray from all cycles; and(2) Allows the item to drain.[Statutory Authority: RCW 43.20.050 and 43.20.145…

(1) equipment, food-contact surfaces, and utensils must be effectively washed to remove or completely loosen soils by using the manual or mechanical means necessary such as the application of detergents containing wetting agents and emulsifiers; acid, alkaline, or abrasive cleane…