Chapter 246-215 Food service.

(1) Except as specified in subsections (2) and (3) of this section, a permit holder shall immediately discontinue operations and notify the regulatory authority if an imminent health hazard might exist.(2) A permit holder need not discontinue operations in an area of an establish…

If operations are discontinued as specified under WAC 246-215-08455 or otherwise according to law, the permit holder shall obtain approval from the regulatory authority before resuming operations.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-08460, f…

The regulatory authority shall act when it has reasonable cause to believe that a food employee or conditional employee has possibly transmitted disease; might be infected with a disease in a communicable form that is transmissible through food; might be a carrier of infectious a…

Based on the findings of an investigation related to a food employee or conditional employee who is suspected of being infected or diseased, the regulatory authority may issue an order to the suspected food employee, conditional employee, or permit holder instituting one or more …

Based on the findings of the investigation as specified under WAC 246-215-08500 and to control disease transmission, the regulatory authority may issue an order of restriction or exclusion to a suspected food employee or the permit holder without prior warning, notice of a hearin…

The regulatory authority or person in charge shall release a food employee or conditional employee from restriction or exclusion according to law and the conditions specified under WAC 246-215-02245, 246-215-02250, and 246-215-02255.[Statutory Authority: RCW 43.20.050 and 43.20.1…

(1) When a possible foodborne illness incident is reported to any food employee, the person in charge of the food establishment shall:(a) Immediately report the incident to the regulatory authority; and(b) Remove from sale and refrigerate any suspect foods until released by the r…

(1) Any person operating a food establishment without a valid permit issued by the regulatory authority may be guilty of a misdemeanor under RCW 70.05.120 and local regulations.(2) The regulatory authority may suspend any permit to operate a food establishment if:(a) Continued op…

(1) A notice provided for in these regulations is properly served when it is:(a) Delivered to the permit holder;(b) Delivered to the person in charge of the food establishment; or(c) Sent by registered or certified mail, return receipt requested, to the last known address of the …

(1) The hearings provided for in Part 8 must be:(a) Conducted by the regulatory authority or its designee, and(b) Conducted at a time and place designated by the regulatory authority.(2) The regulatory authority or designee shall:(a) Make a final finding based upon the complete h…

(1) The permit holder and person in charge of a mobile food unit shall comply with the requirements of this chapter, except as otherwise provided in this section.(2) The permit holder shall obtain approval from other applicable regulating agencies prior to operating a mobile food…

The regulatory authority may impose additional requirements to protect against health hazards related to the operation of a mobile food unit and may:(1) Limit the food preparation steps;(2) Prohibit some menu items; and(3) Restrict the mode of operation when facilities or equipme…

The owner of a mobile food unit shall submit a properly prepared plan of operation with specifications of the mobile food unit, commissary, and servicing area to the regulatory authority for approval before:(1) Beginning a construction or remodeling project;(2) Changing the menu,…

(1) To apply for a primary mobile permit, the owner of a mobile food unit shall include in the plan required by WAC 246-215-09110:(a) Menu and food preparation steps;(b) Floor plan;(c) equipment specifications and location;(d) Finish schedule;(e) Source of water and specification…

The person in charge of a mobile food unit shall ensure:(1) Only employees and other persons authorized by the regulatory authority are present in the mobile food unit;(2) All employees are in compliance with the provisions of chapter 69.06 RCW and chapter 246-217 WAC for obtaini…

The person in charge of a mobile food unit shall ensure that time/temperature control for safety foods are:(1) Not cooled on the mobile food unit unless approved;(2) Properly temperature-controlled during transport to the place of service;(3) Temperature-monitored by use of a ste…

(1) The person in charge of a mobile food unit shall use a commissary approved by the regulatory authority issuing the primary permit unless exempted under RCW 43.20.148.(2) The permit holder shall obtain a written, signed commissary agreement from the commissary operator that mu…

(1) The person in charge of a mobile food unit shall use the commissary approved by the regulatory authority issuing the mobile primary permit unless exempted under RCW 43.20.148.(2) The regulatory authority must approve a request for a mobile food unit to be exempt from this cha…

The person in charge shall ensure that the water system on the mobile food unit:(1) Is supplied from an approved source of water;(2) Is designed and constructed in an approved manner;(3) Is filled from the approved water source through a food-grade hose;(4) Is refilled as frequen…

The person in charge of a mobile food unit shall ensure that a separate handwashing sink for employees is accessible at all times of operation; allows convenient use by employees; is located within 25 feet of food preparation, food dispensing, and warewashing areas; is installed …

When only prepackaged food items are served, the regulatory authority may waive or modify requirements for handwashing on the mobile food unit.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 13-03-109, § 246-215-09145, filed 1/17/13, effective 5/1/13.]

The PERMIT HOLDER shall ensure APPROVED toilet facilities are available for employees:(1) Readily accessible and within 500 feet of the MOBILE FOOD UNIT during times of operation, if at any one location for more than one hour; and(2) Provided with handwashing facilities that meet…

The permit holder shall ensure:(1) A three-compartment sink is available on the mobile food unit with potable hot and cold running water to wash, rinse, and sanitize utensils when utensils are reused on the mobile food unit.(2) The regulatory authority may waive or modify this re…

The permit holder shall:(1) Provide the regulatory authority a designated business name and permanently display the business name on the exterior of the mobile food unit in printed letters at least four inches in height in a manner easily visible during operation; and(2) Inform t…

The permit holder shall ensure the original or a copy of the currently valid food establishment permit is posted on the mobile food unit in a manner easily visible to customers during operation.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 13-03-109, § 246-215-09165, fil…

The permit holder and person in charge shall ensure overhead protection is provided at the site of operation of the mobile food unit for all food handling activities.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 13-03-109, § 246-215-09170, filed 1/17/13, effective 5/1/13…

The permit holder and person in charge shall ensure that all food, equipment, utensils, and other food service supplies are contained on the mobile food unit, at the approved commissary, at the approved servicing area, or as otherwise approved in the plan of operation.[Statutory …

(1) The permit holder and person in charge of a temporary food establishment shall comply with the requirements of this chapter, except as otherwise provided in this subpart.(2) The regulatory authority may impose additional requirements to protect against health hazards related …

The person in charge of a temporary food establishment shall ensure:(1) Adequate facilities are provided at the temporary food establishments for all necessary food preparation steps;(2) All foods, including ice, are from an approved source;(3) All off-site food preparation is do…

The person in charge of a temporary food establishment shall ensure that time/temperature control for safety foods are:(1) Not cooled in a temporary food establishment;(2) Properly temperature-controlled during transport to the temporary event location;(3) Temperature-monitored b…

The person in charge of a temporary food establishment shall ensure time/temperature control for safety foods that are thawed as part of a continuous cooking process are not greater than four inches thick.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215…

The person in charge of a temporary food establishment shall ensure a separation barrier or other effective method is used to protect food preparation area and cooking areas from public access.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 13-03-109, § 246-215-09220, file…

The permit holder of a temporary food establishment shall ensure approved handwashing facilities allow convenient use by employees; are located within 25 feet of food preparation, food dispensing, and warewashing areas; and include:(1) Potable, warm, running water;(2) Soap and pa…

The permit holder of a temporary food establishment shall ensure approved toilet facilities are available for employees and are:(1) Readily accessible during all times of operation; and(2) Provided with handwashing facilities with potable, warm, running water.[Statutory Authority…

The permit holder of a temporary food establishment shall ensure access within 200 feet to a three-compartment sink with approved drain boards and an adequate supply of hot and cold running water to wash, rinse, and sanitize utensils when:(1) equipment or utensils are reused on-s…

The permit holder and person in charge shall ensure a separate food preparation sink is available at the temporary food establishment that is supplied with potable running water, drained to an approved wastewater system through an indirect connection, if produce needs to be washe…

(1) The permit holder and person in charge of a bed and breakfast operation shall comply with the requirements of this chapter, except as otherwise provided in this subpart.(2) The regulatory authority may impose additional requirements to protect against health hazards related t…

The person in charge of a bed and breakfast operation shall ensure:(1) food supplies for personal use are separated from food supplies intended for guest use;(2) food-contact surfaces are thoroughly cleaned before each use;(3) A handwashing sink is available for use by employees …

The kitchen of a bed and breakfast operation must have at least the following facilities for cleaning and sanitizing food contact utensils and equipment and to allow handwashing in a separate sink basin from one used for food preparation:(1) A three-compartment sink; or(2) Two-si…

(1) The person in charge of a donated food distributing organization shall comply with the requirements of this chapter, except as otherwise provided in this section.(2) A donated food distributing organization is exempt from the provisions of WAC 246-215-08600 and Part 8, Subpar…

The person in charge of a donated food distributing organization shall ensure:(1) refuse, recyclables, and returnables are stored in a manner that does not create a public health hazard or nuisance;(2) The premises are maintained to control insects, rodents, and other pests;(3) C…

The person in charge of a donated food distributing organization shall ensure:(1) Compliance with the food safety requirements outlined in Part 3 of this chapter;(2) food contact surfaces are thoroughly cleaned and sanitized before each use;(3) Cooled time/temperature control for…

The person in charge of a donated food distributing organization shall ensure:(1) Vehicles owned and operated by the donated food distributing organization for transporting food are cleaned at a frequency necessary to prevent accumulation of soil residues. The interior of the veh…

The 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 …

The person in charge of a donated food distributing organization may receive foods for charitable purposes that include:(1) approved sources as listed in Part 3, Subpart B of this chapter;(2) food from a food establishment or food processing plant;(3) Previously served foods from…

The person in charge of a donated food distributing organization shall ensure that foods are inspected upon receipt and information is obtained from donors in order to determine that:(1) foods are safe and unadulterated;(2) foods rescued from a food establishment that have not be…

The person in charge of a donated food distributing organization may not accept, serve or distribute:(1) Home-canned foods;(2) food from a residential kitchen in a private home, other than those specified in WAC 246-215-09415;(3) food from a donor kitchen prepared using specializ…

food that is repackaged at the donated food distributing organization may be distributed without complete label information on each individual container, provided that:(1) Each container is labeled with the common name of the food;(2) The name and place of business of the manufac…

The person in charge of a donated food distributing organization receiving time/temperature control for safety foods or nontime/temperature control for safety foods, ready-to-eat foods not prepackaged in a food processing plant shall keep records for ninety days documenting the s…

(1) The permit holder and person in charge of a preschool shall comply with the requirements of this chapter, except as otherwise provided in this section. If the permit holder does not meet the requirements under subsection (2) of this section, the permit holder shall comply wit…