Section 296-833-40010 - Provide cooking, food-handling, and dining facilities(1) You must make sure common cooking and dining areas are of adequate size and are separated from sleeping areas by a door.(2) You must provide enclosed and screened cooking and food-handling facilities for all occupants. The facilities must include:(a) A working cook stove or hot plate with at least one cooking surface for every two occupants;(b) A sink with hot and cold running potable water under pressure;(c) Food storage areas located off the floor;(d) Nonabsorbent, easily cleanable food preparation counters;(e) Mechanical refrigeration capable of maintaining a temperature of forty-five degrees Fahrenheit or below, with enough space to store perishable food items for all occupants;(f) Fire-resistant, nonabsorbent, nonasbestos, and easily cleanable wall coverings close to cooking areas;(g) Nonabsorbent, easily cleanable floors;(h) At least one ceiling or wall light fixture;(i) Lighting adequate for normal food preparation activities;(j) Adequate ventilation for cooking facilities.(3) You must make sure that dining halls: (a) Meet the requirements of the department of health's rules in chapter 246-215 WAC, Food service;(b) Have no direct openings to living or sleeping areas;(c) Have fire-resistant, nonabsorbent, nonasbestos, and easy-to-clean wall coverings adjacent to cooking areas;(d) Have nonabsorbent, easy-to-clean floors;(e) Have at least one ceiling or wall light fixture;(f) Have lighting adequate for normal dining activities.Wash. Admin. Code § 296-833-40010
Amended by WSR 18-22-116, Filed 11/6/2018, effective 12/7/2018Statutory Authority: RCW 49.17.010, 49.[17.]040, 49.[17.]050, and 49.[17.]060. 02-23-073, § 296-833-40010, filed 11/19/02, effective 1/1/03.