Washington Administrative Code

(1) Except as specified in subsections (2) and (3) of this section, cast iron may not be used for utensils or food-contact surfaces of equipment.(2) Cast iron may be used as a surface for cooking.(3) Cast iron may be used in utensils for serving food if the utensils are used only…

(1) Ceramic, china, crystal utensils, and decorative utensils such as hand painted ceramic or china that are used in contact with food must be lead-free or contain levels of lead not exceeding the limits of the following utensil categories:Utensil CategoryDescriptionMaximum Lead …

(1) Except as specified in subsection (2) of this section, copper and copper alloys such as brass may not be used in contact with a food that has a pH below six such as vinegar, fruit juice, or wine or for a fitting or tubing installed between a backflow prevention device and a c…

Galvanized metal may not be used for utensils or food-contact surfaces of equipment that are used in contact with acidic food.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-04120, filed 12/15/20, effective 3/1/22; WSR 13-03-109, § 246-215-04120, filed…

Sponges may not be used in contact with cleaned and sanitized or in-use food-contact surfaces.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-04125, filed 12/15/20, effective 3/1/22; WSR 13-03-109, § 246-215-04125, filed 1/17/13, effective 5/1/13.]

(1) Except as specified in subsections (2), (3), and (4) of this section, wood and wood wicker may not be used as a food-contact surface.(2) Hard maple or an equivalently hard, close-grained wood may be used for:(a) Cutting boards; cutting blocks; baker's tables; serving surfaces…

Multiuse kitchenware such as frying pans, griddles, sauce pans, cookie sheets, and waffle bakers that have a perfluorocarbon resin coating must be used with nonscoring or nonscratching utensils and cleaning aids.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § …

Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning must be constructed of a corrosion-resistant, nonabsorbent, and smooth material.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § …

Materials that are used to make single-service and single-use articles:(1) May not:(a) Allow the migration of deleterious substances; or(b) Impart colors, odors, or tastes to food; and(2) Must be:(a) Safe; and(b) Clean.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-…

equipment and utensils must be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-04200, filed 12/15/20, effective 3/1/22; WSR 13-03-109, § 246…

food temperature measuring devices may not have sensors or stems constructed of glass, except that thermometers with glass sensors or stems that are encased in a shatterproof coating such as candy thermometers may be used.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-…

(1) Multiuse food-contact surfaces must be:(a) smooth; (b) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections;(c) Free of sharp internal angles, corners, and crevices;(d) Finished to have smooth welds and joints; and(e) Except as specified in s…

(1) CIP equipment must meet the characteristics specified under WAC 246-215-04204 and must be designed and constructed so that:(a) Cleaning and sanitizing solutions circulate throughout a fixed system and contact all interior food-contact surfaces; and(b) The system is self-drain…

Except for hot oil cooking or filtering equipment, "V" type threads may not be used on food-contact surfaces.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-04208, filed 12/15/20, effective 3/1/22; WSR 13-03-109, § 246-215-04208, filed 1/17/13, effecti…

Hot oil filtering equipment must meet the characteristics specified under WAC 246-215-04204 or 246-215-04206 and must be readily accessible for filter replacement and cleaning of the filter.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-04210, filed 1…

Cutting or piercing parts of can openers must be readily removable for cleaning and for replacement.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-04212, filed 12/15/20, effective 3/1/22; WSR 13-03-109, § 246-215-04212, filed 1/17/13, effective 5/1/13…

Nonfood-contact surfaces must be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-04214, filed 12/15/20, effective 3…

Kick plates must be designed so that the areas behind them are accessible for inspection and cleaning by being:(1) Removable by one of the methods specified under WAC 246-215-04204 (1)(e) or capable of being rotated open; and(2) Removable or capable of being rotated open without …

Filters or other grease extracting equipment must be designed to be readily removable for cleaning and replacement if not designed to be cleaned in place.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-04218, filed 12/15/20, effective 3/1/22; WSR 13-03…

(1) food temperature measuring devices that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit must be accurate to ± 1°C in the intended range of use.(2) food temperature measuring devices that are scaled only in Fahrenheit must be accurate to ± 2°F in the inte…

(1) Ambient air and water temperature measuring devices that are scaled in Celsius or dually scaled in Celsius and Fahrenheit must be designed to be easily readable and accurate to ± 1.5°C in the intended range of use.(2) Ambient air and water temperature measuring devices that a…

Pressure measuring devices that display the pressures in the water supply line for the fresh hot water sanitizing rinse must have increments of one pound per square inch (seven kilopascals) or smaller and must be accurate to ± two pounds per square inch (± 14 kilopascals) in the …

Exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting must be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and sin…

(1) A cover or lid for equipment must overlap the opening and be sloped to drain.(2) An opening located within the top of a unit of equipment that is designed for use with a cover or lid must be flanged upward at least two-tenths of an inch (five millimeters).(3) Except as specif…

In equipment that dispenses or vends liquid food or ice in unpackaged form:(1) The delivery tube, chute, orifice, and splash surfaces directly above the container receiving the food must be designed in a manner, such as with barriers, baffles, or drip aprons, so that drips from c…

The dispensing compartment of a vending machine including a machine that is designed to vend prepackaged snack food that is not time/temperature control for safety food such as chips, party mixes, and pretzels must be equipped with a self-closing door or cover if the machine is:(…

equipment containing bearings and gears that require lubricants must be designed and constructed so that the lubricant cannot leak, drip, or be forced into food or onto food-contact surfaces.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-04234, filed …

Except for cold plates that are constructed integrally with an ice storage bin, beverage tubing and cold-plate beverage cooling devices may not be installed in contact with stored ice.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-04236, filed 12/15/2…

Liquid waste drain lines may not pass through an ice machine or ice storage bin.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-04238, filed 12/15/20, effective 3/1/22; WSR 13-03-109, § 246-215-04238, filed 1/17/13, effective 5/1/13.]

If a condenser unit is an integral component of equipment, the condenser unit must be separated from the food and food storage space by a dustproof barrier.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-04240, filed 12/15/20, effective 3/1/22; WSR 13-…

Cutting or piercing parts of can openers on vending machines must be protected from manual contact, dust, insects, rodents, and other contamination.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-04242, filed 12/15/20, effective 3/1/22; WSR 13-03-109, …

(1) Except as specified under subsection (2) of this section, molluscan shellfish life support system display tanks may not be used to store or display shellfish that are offered for human consumption and must be conspicuously marked so that it is obvious to the consumer that she…

(1) A machine vending time/temperature control for safety food must have an automatic control that prevents the machine from vending food:(a) If there is a power failure, mechanical failure, or other condition that results in an internal machine temperature that cannot maintain f…

(1) In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device must be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot foo…

A warewashing machine must be provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operation specifications including the:(1) Temperatures required for washing, rinsing, and sanitizing;(2) Pr…

warewashing machine wash and rinse tanks must be equipped with baffles, curtains, or other means to minimize internal cross contamination of the solutions in wash and rinse tanks.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-04252, filed 12/15/20, ef…

A warewashing machine must be equipped with a temperature measuring device that indicates the temperature of the water:(1) In each wash and rinse tank; and(2) As the water enters the hot water sanitization final rinse manifold or in the chemical sanitizing solution tank.[Statutor…

If hot water is used for sanitization in manual warewashing operations, the sanitizing compartment of the sink must be:(1) Designed with an integral heating device that is capable of maintaining water at a temperature not less than 171°F (77°C); and(2) Provided with a rack or bas…

A warewashing machine that is installed after adoption of this chapter by the regulatory authority must be equipped to:(1) Automatically dispense detergents and sanitizers; and (2) Incorporate a visual means to verify that detergents and sanitizers are delivered or a visual or au…

(1) warewashing machines that provide a fresh hot water sanitizing rinse must be equipped with a pressure gauge or similar device such as a transducer that measures and displays the water pressure in the supply line immediately before entering the warewashing machine; and(2) If t…

Sinks and drainboards of warewashing sinks and machines must be self-draining.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-04262, filed 12/15/20, effective 3/1/22; WSR 13-03-109, § 246-215-04262, filed 1/17/13, effective 5/1/13.]

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…