Chapter 246-215 Food service.

(1) Raw shucked shellfish must be obtained in nonreturnable packages which bear a legible label that identifies the:(a) Name, address, and certification number of the shucker, packer, or repacker of the molluscan shellfish; and(b) The "sell by" or "best if used by" date for packa…

(1) shellstock must be obtained in containers bearing legible source identification tags or labels that are affixed by the harvester or dealer that depurates, ships, or reships the shellstock, as specified in the National Shellfish Sanitation Program Guide for the Control of Moll…

When received by a foodestablishment, shellstock must be reasonably free of mud, dead shellfish, and shellfish with broken shells. Dead shellfish or shellstock with badly broken shells must be discarded.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-0…

Prepackaged juice must:(1) Be obtained from a processor with a HACCP system as specified in 21 C.F.R. Part 120 Hazard Analysis and Critical Control (HACCP) Systems; and(2) Be obtained pasteurized or otherwise treated to attain a 5-log reduction of the most resistant microorganism…

(1) Except as specified in subsections (2) through (5) of this section, molluscan shellfish may not be removed from the container in which they are received other than immediately before sale or preparation for service.(2) For display purposes, shellstock may be removed from the …

(1) Except as specified under subsection (3)(b) of this section, shellstock tags or labels must remain attached to the container in which the shellstock are received until the container is empty.(2) The date range when the first and last shellstock from the container is sold or s…

(1) food employees shall wash their hands as specified under WAC 246-215-02305.(2) Except when washing fruits and vegetables as specified under WAC 246-215-03318 or as specified in subsection (4) of this section, food employees may not contact exposed, ready-to-eatfood with their…

A food employee may not use a utensil more than once to taste food that is to be sold or served.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-03303, filed 12/15/20, effective 3/1/22; WSR 13-03-109, § 246-215-03303, filed 1/17/13, effective 5/1/13.]

(1) A food must be protected from cross contamination by:(a) Except as specified in (a)(iv) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:(i) Raw ready-to-eat food including other raw animal food such as fish for sushi or m…

Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato fl…

Pasteurized eggs or egg products must be substituted for raw eggs in the preparation of foods such as Caesar salad, hollandaise or Bearnaise sauce, mayonnaise, meringue, eggnog, ice cream, and egg-fortified beverages that are not:(1) Cooked as specified under WAC 246-215-03400 (1…

(1) food must be protected from contamination that might result from the addition of, as specified under WAC 246-215-03240:(a) Unsafe or unapproved foodadditives or color additives; and(b) Unsafe or unapproved levels of approved food additives and color additives.(2) A foodemploy…

(1) Except as specified in subsection (2) of this section, and except for whole, raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables not in a ready-to-eat form must be thoroughly rinsed under running water to remov…

Except eggs that are used in batters or mixed immediately before cooking, mixing four or more raw eggs, egg whites, or egg yokes is prohibited.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-03321, filed 12/15/20, effective 3/1/22; WSR 13-03-109, § 246…

After use as a medium for cooling the exterior surfaces of food such as melons or fish, packaged food such as canned beverages, or cooling coils and tubes of equipment, ice may not be used as a food.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-03324…

(1) packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container or its positioning in the ice or water.(2) Except as specified in subsections (3) and (4) of this se…

food must only contact surfaces of:(1) equipment and utensils that are cleaned as specified under WAC 246-215-04600 through 246-215-04650 and sanitized as specified under WAC 246-215-04700 through 246-215-04710;(2) single-service articles and single-use articles; or(3) linens, su…

During pauses in food preparation or dispensing, food preparation and dispensing utensils must be stored:(1) Except as specified under subsection (2) of this section, in the food with their handles above the top of food and the container;(2) In food that is nottime/temperature co…

linens, such as cloth napkins, may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer.[Statutory Authority: RCW 43.20.050 and 43.20.145. …

(1) Cloths that are in use for wiping food spills from tableware and carry out containers that occur as food is being served must be:(a) Maintained dry; and(b) Used for no other purpose.(2) Cloths in-use for wiping counters and other equipment surfaces must be:(a) Held between us…

(1) If used, single-use gloves must be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation.(2) Except as specified in subsection (3) of…

(1) Except for refilling a consumer's drinking cup or container without contact between the pouring utensil and the lip-contact area of the drinking cup or container, food employees may not use tableware, including single-service articles, soiled by the consumer, to provide secon…

(1) Except as specified in subsections (2) through (6) of this section, empty containers returned to a food establishment for cleaning and refilling with food shall be cleaned and refilled in a regulated food processing plant.(2) A take-home food container returned to a food esta…

(1) Except as specified in subsections (2) and (3) of this section, food must be protected from contamination by storing the food:(a) In a clean, dry location;(b) Where it is not exposed to splash, dust, or other contamination; and(c) At least six inches (15 cm) above the floor.(…

food may not be stored:(1) In locker rooms;(2) In toilet rooms;(3) In dressing rooms;(4) In garbage rooms;(5) In mechanical rooms;(6) Under sewer lines that are not shielded to intercept potential drips;(7) Under leaking water lines, including leaking automatic fire sprinkler hea…

time/temperature control for safety food dispensed through a vending machine must be in the package in which it was placed at the food establishment or food processing plant at which it was prepared.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-03357…

During preparation, unpackaged food must be protected from environmental sources of contamination.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-03360, filed 12/15/20, effective 3/1/22; WSR 13-03-109, § 246-215-03360, filed 1/17/13, effective 5/1/13.]

(1) Except for nuts in the shell and whole raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display must be protected from contamination by the use of packaging; counter, service line, or salad bar food guard…

(1) Condiments must be protected from contamination by being kept in dispensers that are designed to provide protection, protected food displays with the proper utensils, original containers designed for dispensing, or individual packages or portions.(2) Condiments at a vending m…

(1) Raw unpackaged animal food such as beef, lamb, pork, poultry, and fish may not be offered for consumer self-service. This subsection does not apply to:(a) consumer self-service of ready-to-eat foods at buffets or salad bars that serve foods such as sushi or raw shellfish;(b) …

(1) Except as specified in subsections (2) and (3) of this section, after being served or sold and in the possession of a consumer, food that is unused or returned by the consumer may not be offered as food for human consumption.(2) Except as specified under WAC 246-215-03800(7),…

food must be protected from contamination that might result from a factor or source not specified under Part 3, Subparts A through F in this chapter.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-03375, filed 12/15/20, effective 3/1/22; WSR 13-03-109,…

(1) Except as specified under subsections (2), (3), and (4) of this section, raw animal foods such as eggs, fish, meat, poultry, and foods containing these raw animal foods, must be cooked to heat all parts of the food to a temperature and for a time that complies with one of the…

Raw animal foods cooked in a microwave oven must be:(1) Rotated or stirred throughout or midway during cooking to compensate for uneven distribution of heat;(2) Covered to retain surface moisture;(3) Heated to a temperature of at least 165°F (74°C) in all parts of the food; and(4…

Plant foods that are cooked for hot holding must be cooked to a temperature of at least 135°F (57°C).[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-03410, filed 12/15/20, effective 3/1/22; WSR 13-03-109, § 246-215-03410, filed 1/17/13, effective 5/1/1…

Raw animal foods that are cooked using a noncontinuous cooking process must be:(1) Subject to an initial heating process that is no longer than sixty minutes in duration;(2) Immediately after initial heating, cooled according to the time and temperature parameters specified for c…

Unattended cooking and unattended hot holding are prohibited without continuous temperature monitoring under an approved plan.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 13-03-109, § 246-215-03420, filed 1/17/13, effective 5/1/13.]

(1) Except as specified in subsection (2) of this section, before service or sale in ready-to-eat form, raw, raw marinated, partially cooked, or marinated partially cooked fish must be:(a) Frozen and stored at a temperature of -4°F (-20°C) or below for a minimum of one hundred si…

(1) Except as specified under WAC 246-215-03425(2) and subsection (2) of this section, if raw, raw marinated, partially cooked, or marinated partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which…

Cooked and refrigerated food that is prepared for immediate service in response to an individual consumer order, such as a roast beef sandwich au jus, may be served at any temperature.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-03435, filed 12/15/2…

(1) Except as specified under subsections (2), (3), and (5) of this section, time/temperature control for safety food that is cooked, cooled, and reheated for hot holding must be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) for fifteen secon…

juice packaged in a food establishment must be:(1) Treated under a haccp plan as specified under WAC 246-215-08215 to attain a 5-log reduction, which is equal to a 99.999% reduction, of the most resistant microorganism of public health significance; or(2) Labeled, if not treated …

Stored frozen foods must be maintained frozen.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-03500, filed 12/15/20, effective 3/1/22; WSR 13-03-109, § 246-215-03500, filed 1/17/13, effective 5/1/13.]

Frozen Time/temperature control for safety food that is slacked to moderate the temperature must be held:(1) Under refrigeration that maintains the food temperature at 41°F (5°C) for less; or(2) At any temperature if the food remains frozen.[Statutory Authority: RCW 43.20.050 and…

Except as specified in subsection (4) of this section, time/temperature control for safety food must be thawed:(1) Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or(2) Completely submerged under running water:(a) At a water temperature of 70°F (21°…

(1) Cooked time/temperature control for safety food must be cooled, uncovered, protected from contamination, in equipment that maintains an ambient air temperature of 41°F (5°C) or less and:(a) In a shallow, uncovered, layer of two inches or less; or(b) Up to four inches thick in…

(1) Cooling must be accomplished in accordance with the time and temperature requirements specified under WAC 246-215-03515 by using one or more of the following methods based on the type of food being cooled:(a) Placing the food in shallow pans;(b) Separating the food into small…

(1) Except during active preparation for up to two hours, cooking, or cooling or when time is used as the public health control as specified under WAC 246-215-03530, and except as specified in subsections (2) and (3) of this section, time/temperature control for safety food must …

(1) Except when packaging food using a reduced oxygen packaging method as specified under WAC 246-215-03540, and except as specified in subsections (5) and (6) of this section, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establ…

(1) A food specified in WAC 246-215-03526 (1) and (2) must be discarded unless it is cooked or reheated to 165°F (74°C) prior to service, if it:(a) Exceeds the temperature and time requirements specified in WAC 246-215-03526, except time that the product is frozen;(b) Is in a con…