Washington Administrative Code

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.]

Materials that are used in the construction of a mobile water tank, mobile food unit water tank, and appurtenances must be:(1) Safe;(2) Durable, corrosion-resistant and nonabsorbent; and(3) Finished to have a smooth, easily cleanable surface. [Statutory Authority: RCW 43.20.050 a…

A mobile water tank must be:(1) Enclosed from the filling inlet to the discharge outlet; and(2) Sloped to an outlet that allows complete drainage of the tank.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-05305, filed 12/15/20, effective 3/1/22; WSR 1…

If a water tank is designed with an access port for inspection and cleaning, the opening must be in the top of the tank and:(1) Flanged upward at least one-half inch (13 mm); and(2) Equipped with a port cover assembly that is:(a) Provided with a gasket and a device for securing t…

A fitting with "V" type threads on a water tank or inlet or outlet must be allowed only when a hose is permanently attached.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-05315, filed 12/15/20, effective 3/1/22; WSR 13-03-109, § 246-215-05315, filed 1…

If provided, a water tank vent must terminate in a downward direction and must be covered with:(1) 16 mesh to one inch (16 mesh to 25.4 mm) screen or equivalent when the vent is in a protected area; or(2) A protective filter when the vent is in an area that is not protected from …

(1) A water tank and its inlet and outlet must be sloped to drain.(2) A water tank inlet must be positioned so that it is protected from contaminants such as waste discharge, road dust, oil or grease.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-0532…

A hose used for conveying drinking water from a water tank must be:(1) Safe;(2) Durable, corrosion-resistant, and nonabsorbent;(3) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition;(4) Finished with a smooth interior surface; and(5) Clear…

A filter that does not pass oil or oil vapors must be installed in the air supply line between the compressor and drinking water system when compressed air is used to pressurize the water tank system.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-0533…

A cap and keeper chain, closed cabinet, closed storage tube, or other approved protective cover or device must be provided for a water inlet, outlet and hose.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-05340, filed 12/15/20, effective 3/1/22; WSR 1…

A mobile food unit water tank inlet must be:(1) Three-fourths inch (19.1 mm) in inner diameter or less; and(2) Provided with a hose connection of a size or type that prevents its use for any other service.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215…

A water tank, pump, and hoses must be flushed and sanitized before being placed in service after construction, repair, modification, and periods of nonuse.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-05350, filed 12/15/20, effective 3/1/22; WSR 13-0…

A person shall operate a water tank, pump, and hoses so that backflow and other contamination of the water supply are prevented.[Statutory Authority: RCW 43.20.050 and 43.20.145. WSR 21-01-122, § 246-215-05355, filed 12/15/20, effective 3/1/22; WSR 13-03-109, § 246-215-05355, fil…