Chapter 246-215 Food service.

If washing in sink compartments or a warewashing machine is impractical such as when the equipment is fixed or the utensils are too large, washing must be done by using alternative manual warewashing equipment as specified under WAC 246-215-04305(3) in accordance with the followi…

Washed utensils and equipment must be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution by using one of the following procedures:(1) Use of a distinct, separate water rinse after washing a…

equipment, food-contact surfaces, and utensils must be sanitized.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-04700, filed 12/15/20, effective 3/1/22; WSR 13-03-109, § 246-215-04700, filed 1/17/13, effective 5/1/13.]

utensils and food-contact surfaces of equipment must be sanitized before use and after cleaning.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-04705, filed 12/15/20, effective 3/1/22; WSR 13-03-109, § 246-215-04705, filed 1/17/13, effective 5/1/13.]

After being cleaned, equipment, food-contact surfaces, and utensils must be sanitized in:(1) Hot water manual operations by immersion for at least thirty seconds and as specified under WAC 246-215-04550;(2) Hot water mechanical operations by being cycled through equipment that is…

Clean linens must be free from food residues and other soiling matter.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-04800, filed 12/15/20, effective 3/1/22; WSR 13-03-109, § 246-215-04800, filed 1/17/13, effective 5/1/13.]

(1) linens that do not come in direct contact with food must be laundered between operations if they become wet, sticky, or visibly soiled.(2) Cloth gloves used as specified under WAC 246-215-03342(4) must be laundered before being used with a different type of raw animal food su…

Soiled linens must be kept in clean, nonabsorbent receptacles or clean, washable laundry bags and stored and transported to prevent contamination of food, clean equipment, clean utensils, and single-service and single-use articles.[Statutory Authority: RCW 43.20.050 and 43.20.145…

(1) Except as specified in subsection (2) of this section, linens must be mechanically washed.(2) In food establishments in which only wiping cloths are laundered as specified under WAC 246-215-04320(2), the wiping cloths may be laundered in a mechanical washer, sink designated o…

(1) Except as specified in subsection (2) of this section, laundry facilities on the premises of a food establishment must be used only for the washing and drying of items used in the operation of the establishment.(2) Separate laundry facilities located on the premises for the p…

After cleaning and sanitizing, equipment and utensils:(1) Must be air-dried or used after adequate draining as specified in the first paragraph of 40 C.F.R. 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface s…

Wiping cloths laundered in a food establishment that does not have a mechanical clothes dryer as specified under WAC 246-215-04320(2) must be air-dried in a location and in a manner that prevents contamination of food, equipment, utensils, linens, and single-service and single-us…

Lubricants as specified under WAC 246-215-07240 must be applied to food-contact surfaces that require lubrication in a manner that does not contaminate food-contact surfaces.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-04910, filed 12/15/20, effecti…

equipment must be reassembled so that food-contact surfaces are not contaminated.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-04915, filed 12/15/20, effective 3/1/22; WSR 13-03-109, § 246-215-04915, filed 1/17/13, effective 5/1/13.]

(1) Except as specified in subsection (4) of this section, cleaned equipment, utensils, laundered linens, and single-service and single-use articles must be stored:(a) In a clean, dry location;(b) Where they are not exposed to splash, dust, or other contamination; and(c) At least…

(1) Except as specified in subsection (2) of this section, cleaned and sanitized equipment, utensils, laundered linens, and single-service and single-use articles may not be stored:(a) In locker rooms;(b) In toilet rooms;(c) In garbage rooms;(d) In mechanical rooms;(e) Under sewe…

(1) single-service and single-use articles and cleaned and sanitized utensils must be handled, displayed, and dispensed so that contamination of food- and lip-contact surfaces is prevented.(2) Knives, forks and spoons that are not prewrapped must be presented so that only the han…

Soiled tableware must be removed from consumer eating and drinking areas and handled so that clean tableware is not contaminated.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-04935, filed 12/15/20, effective 3/1/22; WSR 13-03-109, § 246-215-04935, fi…

(1) Except as specified in subsection (2) of this section, tableware that is preset must be protected from contamination by being wrapped, covered, or inverted;(2) Preset tableware may be exposed if:(a) Unused settings are removed when a consumer is seated; or(b) Settings not rem…

After being cleaned and sanitized, equipment and utensils may not be rinsed before air drying or use unless:(1) The rinse is applied directly from a potable water supply by a warewashing machine that is maintained and operated as specified under WAC 246-215-04226 through 246-215-…

drinking water must be obtained from an approved source that is a public water system.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-05100, filed 12/15/20, effective 3/1/22; WSR 13-03-109, § 246-215-05100, filed 1/17/13, effective 5/1/13.]

A drinking water system must be flushed and disinfected before being placed in service after construction, repair, or modification and after an emergency situation, such as a flood, that might introduce contaminants into the system.[Statutory Authority: RCW 43.20.050 and 43.20.14…

bottled drinking water used or sold in a food establishment must be obtained from approved sources in accordance with 21 C.F.R. 129 - Processing and Bottling of Bottled Drinking Water and chapters 246-290 and 246-291 WAC.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-0…

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 WAC 246-215-05120.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-05115, filed 12/15/20, effecti…

(1) A nondrinking water supply must be used only if its use is approved.(2) Nondrinking water must be used only for nonculinary purposes such as air conditioning, nonfoodequipment cooling, fire protection and irrigation of nonfood landscape foliage.[Statutory Authority: RCW 43.20…

Except when used as specified under WAC 246-215-05120, water from a nonpublic water system must be sampled and tested at least annually and as required by state water quality regulations.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-05125, filed 12/1…

The most recent sample report for the nonpublic water system must be retained on file in the food establishment or the report must be maintained as specified by state water quality regulations.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-05130, file…

(1) The water source and system must be of sufficient capacity to meet the peak water demands of the food establishment.(2) Hot water generation and distribution systems must be sufficient to meet the peak hot water demands throughout the food establishment.[Statutory Authority: …

Water under pressure must be provided to all fixtures, equipment, and nonfoodequipment that are required to use water except that water supplied as specified under WAC 246-215-05150 (1) and (2) to a temporary food establishment or in response to a temporary interruption of a wate…

Water must be received from the source through the use of:(1) An approved public water main; or(2) One or more of the following that must be constructed, maintained, and operated according to law:(a) Nonpublic water main, water pumps, pipes, hoses, connections and other appurtena…

Water meeting the requirements specified under Part 5, Subpart A must be made available for a mobile facility, for a temporary food establishment, without a permanent water supply, and for a food establishment with a temporary interruption of its water supply through:(1) A supply…

(1) A plumbing system and hoses conveying water must be constructed and repaired with approved materials according to law.(2) A water filter must be made of safe materials.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-05200, filed 12/15/20, effective…

(1) A plumbing system must be designed, constructed, and installed according to law.(2) A plumbing fixture such as a handwashing sink, toilet or urinal must be easily cleanable.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-05205, filed 12/15/20, effe…

(1) A handwashing sink must be equipped to provide water at a temperature of at least 100°F (38°C) through a mixing valve or combination faucet.(2) A steam mixing valve may not be used at a handwashing sink.(3) A self-closing, slow closing or metering faucet must provide a flow o…

An air gap between the drinking water supply inlet and the flood level rim of the plumbing fixtures or equipment, meet the definition of an approved air gap in WAC 246-290-010.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-05215, filed 12/15/20, effec…

A backflow or backsiphonage prevention device installed on a water supply system must meet standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device in accordance with WAC 246-290-490 and 51-56-0600.[Statutory …

A water filter, screen and other water conditioning device installed on water lines must be designed to facilitate disassembly for periodic service and cleaning. A water filter element must be of the replaceable type.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-12…

(1) Except as specified in subsection (2) of this section, at least one handwashing sink, a number of handwashing sinks necessary for their convenient use by employees in areas specified under WAC 246-215-05255, and not fewer than the number of handwashing sinks required by law m…

(1) At least one toilet and not fewer than the toilets required by law must be provided. If authorized by law and urinals are substituted for toilets, the substitution must be done as specified by law.(2) Except as specified under WAC 246-215-09150, the food establishment permit …

(1) At least one service sink or one curbed cleaning facility equipped with a floor drain must be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste.(2) Toilets and urinals may …

A plumbing system must be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow pre…

Backflow prevention systems for carbonators must be installed as specified under WAC 51-56-0600, Chapter 6—Water supply and distribution.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-05250, filed 12/15/20, effective 3/1/22; WSR 13-03-109, § 246-215-0…

A handwashing sink must be located:(1) To allow convenient use by employees;(2) Within twenty-five feet, or as approved, of food preparation, food dispensing, and warewashing areas; and(3) In, or immediately adjacent to, toilet rooms.[Statutory Authority: RCW 43.20.050 and 43.20.…

A backflow prevention device must be located so that it can be serviced and maintained.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-05260, filed 12/15/20, effective 3/1/22; WSR 13-03-109, § 246-215-05260, filed 1/17/13, effective 5/1/13.]

A water filter, screen, and other water conditioning device installed on water lines must be located to facilitate disassembly for periodic servicing and cleaning.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-05265, filed 12/15/20, effective 3/1/22; …

(1) A handwashing sink must be maintained so that it is accessible at all times for employee use.(2) A handwashing sink may not be used for purposes other than handwashing.(3) An automatic handwashing facility must be used in accordance with manufacturer's instructions.[Statutory…

(1) A person may not create a cross connection by connecting a pipe or conduit between the drinking water system and a nondrinking water system or a water system of unknown quality.(2) The piping of a nondrinking water system must be durably identified so that it is readily disti…

A device such as a water treatment device or backflow preventer must be scheduled for inspection, testing, and service, in accordance with manufacturer's instructions and WAC 51-56-0600 and as necessary to prevent device failure based on local water conditions, and records demons…

(1) A reservoir that is used to supply water to a device such as a produce fogger must be:(a) Maintained in accordance with manufacturer's specifications; and(b) Cleaned in accordance with manufacturer's specifications or according to the procedures specified under subsection (2)…

A plumbing system must be:(1) Repaired according to law; and(2) Maintained in good repair.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-05290, filed 12/15/20, effective 3/1/22; WSR 13-03-109, § 246-215-05290, filed 1/17/13, effective 5/1/13.]