Chapter 246-215 Food service.

(1) Wall and ceiling covering materials must be attached so that they are easily cleanable.(2) Except in areas used only for dry storage, concrete, porous blocks, or bricks used for indoor wall construction must be finished and sealed to provide a smooth, nonabsorbent, easily cle…

(1) Except as specified in subsection (2) of this section, attachments to walls and ceilings such as light fixtures, mechanical room ventilation system components, vent covers, wall mounted fans, decorative items, and other attachments must be easily cleanable.(2) In a consumer a…

Except for temporary food establishments, studs, joists, and rafters may not be exposed in areas subject to moisture.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-06235, filed 12/15/20, effective 3/1/22; WSR 13-03-109, § 246-215-06235, filed 1/17/13,…

(1) Except as specified in subsection (2) of this section, light bulbs must be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.(2) Shielded, coated, o…

Heating, ventilating, and air conditioning systems must be designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246…

(1) Insect control devices that are used to electrocute or stun flying insects must be designed to retain the insect within the device.(2) Insect control devices must be installed so that:(a) The devices are not located over a food preparation area; and(b) Dead insects and insect…

Except where a toilet room is located outside a food establishment and does not open directly into the food establishment such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises must be completely enclosed and provided wi…

(1) Except as specified in subsections (2) through (5) of this section, outer openings of a food establishment must be protected against the entry of insects and rodents by:(a) Filling or closing holes and other gaps along floors, walls, and ceilings;(b) Closed, tight-fitting win…

Perimeter walls and roofs of a food establishment must effectively protect the establishment from the weather and entry of insects, rodents, and other animals.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-06265, filed 12/15/20, effective 3/1/22; WSR …

Except for machines that vend canned beverages, if located outside, a machine used to vend food must be provided with overhead protection.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-06270, filed 12/15/20, effective 3/1/22; WSR 13-03-109, § 246-215-…

Except for areas used only for the loading of water or the discharge of sewage and other liquid waste, through the use of a closed system of hoses, servicing areas must be provided with overhead protection.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-21…

Exterior walking and driving services must be graded to drain.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-06280, filed 12/15/20, effective 3/1/22; WSR 13-03-109, § 246-215-06280, filed 1/17/13, effective 5/1/13.]

Outdoor refuse areas must be constructed in accordance with law.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-06285, filed 12/15/20, effective 3/1/22; WSR 13-03-109, § 246-215-06285, filed 1/17/13, effective 5/1/13.]

A private home, a room used as living or sleeping quarters, or an area directly opening into a room used as living or sleeping quarters may not be used for conducting food establishment operations.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-06290, …

Living or sleeping quarters located on the premises of a food establishment such as those provided for lodging registration clerks or resident managers must be separated from rooms and areas used for food establishment operations by complete partitioning and solid self-closing do…

Handwashing sinks must be provided as specified under WAC 246-215-05230.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-06300, filed 12/15/20, effective 3/1/22; WSR 13-03-109, § 246-215-06300, filed 1/17/13, effective 5/1/13.]

Each handwashing sink or group of two adjacent handwashing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-06305, filed 12/15/20, effective 3/1/22; WSR 13-03-109, § 246-2…

Each handwashing sink or group of adjacent handwashing sinks must be provided with:(1) Individual, disposable towels;(2) A continuous towel system that supplies the user with a clean towel;(3) A heated-air hand-drying device; or(4) A hand-drying device that employs an air-knife s…

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 under WAC 246-215-06305,…

A sign or poster that notifies food employees to wash their hands must be provided at all handwashing sinks used by food employees and must be clearly visible to food employees.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-06320, filed 12/15/20, effe…

A handwashing sink or group of adjacent handwashing sinks that is provided with disposable towels must be provided with a waste receptacle as specified under WAC 246-215-05530(3).[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-06325, filed 12/15/20, ef…

Toilets and urinals must be provided as specified under WAC 246-215-05235.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-06330, filed 12/15/20, effective 3/1/22; WSR 13-03-109, § 246-215-06330, filed 1/17/13, effective 5/1/13.]

A supply of toilet tissue must be available at each toilet.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-06335, filed 12/15/20, effective 3/1/22; WSR 13-03-109, § 246-215-06335, filed 1/17/13, effective 5/1/13.]

The light intensity must be:(1) At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) 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 20 foot candles (215 lux):(a) At a…

If necessary to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes, mechanical ventilation of sufficient capacity must be provided.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-06345, filed 12/15/20, effe…

(1) Dressing rooms or dressing areas must be designated if employees routinely change their clothes in the establishment.(2) Lockers or other suitable facilities must be provided for the orderly storage of employees' clothing and other possessions.[Statutory Authority: RCW 43.20.…

A service sink or curbed cleaning facility must be provided as specified under WAC 246-215-05240.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-06355, filed 12/15/20, effective 3/1/22; WSR 13-03-109, § 246-215-06355, filed 1/17/13, effective 5/1/13.]

handwashing sinks must be conveniently located as specified under WAC 246-215-05255.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-06400, filed 12/15/20, effective 3/1/22; WSR 13-03-109, § 246-215-06400, filed 1/17/13, effective 5/1/13.]

Toilet rooms must be conveniently located and accessible to employees during all hours of operation.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-06405, filed 12/15/20, effective 3/1/22; WSR 13-03-109, § 246-215-06405, filed 1/17/13, effective 5/1/13…

(1) Areas designated for employees to eat, drink, and use tobacco must be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.(2) Lockers or other suitable facilities must be located in a designated room or area whe…

Products that are held by the permit holder for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products, must be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-service and sing…

Units, receptacles, and areas designated for storage of refuse and recyclable and returnable containers must be located as specified under WAC 246-215-05545.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-06420, filed 12/15/20, effective 3/1/22; WSR 13…

physical facilities must be maintained in good repair.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-06500, filed 12/15/20, effective 3/1/22; WSR 13-03-109, § 246-215-06500, filed 1/17/13, effective 5/1/13.]

(1) physical facilities must be cleaned as often as necessary to keep them clean.(2) Except for cleaning that is necessary due to a spill or other accident, cleaning must be done during periods when the least amount of food is exposed such as after closing.[Statutory Authority: R…

(1) Except as specified in subsection (2) of this section, only dustless methods of cleaning must be used, such as wet cleaning, vacuum cleaning, mopping with treated dust mops, or sweeping using a broom and dust-arresting compounds.(2) Spills or drippage on floors that occur bet…

(1) Intake and exhaust air ducts must be cleaned and filters changed so that they are not a source of contamination by dust, dirt, and other materials.(2) If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge.[Statut…

food preparation sinks, handwashing sinks, and warewashing equipment may not be used for the cleaning of maintenance tools, the preparation or holding of maintenance materials, or the disposal of mop water and similar liquid wastes.[Statutory Authority: RCW 43.20.050 and 43.20.14…

After use, mops must be placed in a position that allows them to air dry without soiling walls, equipment, or supplies.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-06525, filed 12/15/20, effective 3/1/22; WSR 13-03-109, § 246-215-06525, filed 1/17/1…

Except as specified under WAC 246-215-06510(2), sawdust, wood shavings, granular salt, baked clay, diatomaceous earth, or similar materials may not be used on floors.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-06530, filed 12/15/20, effective 3/1/2…

plumbing fixtures such as handwashing sinks, toilets, and urinals must be cleaned as often as necessary to keep them clean.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-06535, filed 12/15/20, effective 3/1/22; WSR 13-03-109, § 246-215-06535, filed 1/…

Except during cleaning and maintenance operations, toilet room doors as specified under WAC 246-215-06255 must be kept closed.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-06540, filed 12/15/20, effective 3/1/22; WSR 13-03-109, § 246-215-06540, filed…

(1) Dressing rooms must be used by employees if the employees regularly change their clothes in the establishment.(2) Lockers or other suitable facilities must be used for the orderly storage of employee clothing and other possessions.[Statutory Authority: RCW 43.20.050 and 43.20…

The premises must be maintained free of infestations of insects, rodents, and other pests such that there is not a breeding population of pests in the facility. The presence of insects, rodents, and other pests must be controlled to minimize their presence on the premises by:(1) …

Dead or trapped birds, insects, rodents, and other pests must be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-06…

Maintenance tools such as brooms, mops, vacuum cleaners, and similar items must be:(1) Stored so they do not contaminate food, equipment, utensils, linens, and single-service and single-use articles; and(2) Stored in an orderly manner that facilitates cleaning the area used for s…

The premises must be free of:(1) Items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used; and(2) Litter.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-06565, filed 12/15…

(1) Except as specified in subsections (2) through (5) of this section, live animals may not be allowed on the premises of a food establishment.(2) Live animals may be allowed in the following situations if the contamination of food; clean equipment, utensils, linens; and unwrapp…

Containers of poisonous or toxic materials and personal care items must bear a legible manufacturer's label.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-07100, filed 12/15/20, effective 3/1/22; WSR 13-03-109, § 246-215-07100, filed 1/17/13, effectiv…

Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies must be clearly and individually identified with the common name of the material.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-0…

poisonous or toxic materials must be stored so they cannot contaminate food, equipment,utensils, linens, and single-service and single-use articles by:(1) Separating the poisonous or toxic materials by spacing or partitioning; and(2) Locating the poisonous or toxic materials in a…