WAC 246-358-125   Cooking and food-handling facilities.  The operator must provide enclosed or screened cooking and food-handling facilities for all occupants. The operator must provide adequate tables and seating for occupants.

     (1) If cooking facilities are located in dwelling units, the operator must provide:

     (a) An operable 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) At least two (2) cubic feet of dry food storage space per occupant;

     (d) Nonabsorbent, easily cleanable food preparation counters situated off the floor;

     (e) Mechanical refrigeration conveniently located and able to maintain a temperature of forty-five degrees Fahrenheit or below, with at least two (2) cubic feet of storage space per occupant;

     (f) Fire-resistant, nonabsorbent, nonasbestos, and easily cleanable wall coverings adjacent to cooking areas;

     (g) Nonabsorbent, easily cleanable floors; and

     (h) Adequate ventilation for cooking facilities.

     (2) In common food-handling facilities, the operator must provide:

     (a) A room or building, adequate in size, separate from any sleeping quarters;

     (b) No direct openings to living or sleeping areas from the common food-handling facility;

     (c) An operable cook stove or hot plate with at least one cooking surface for every four occupants, or four cooking surfaces for every two families;

     (d) Sinks with hot and cold running potable water under pressure;

     (e) At least two (2) cubic feet of dry food storage space per occupant;

     (f) Nonabsorbent, easily cleanable food preparation counters situated off the floor;

     (g) Mechanical refrigeration conveniently located and able to maintain a temperature of forty-five degrees Fahrenheit or below, with at least two (2) cubic feet of storage space per occupant;

     (h) Fire-resistant, nonabsorbent, nonasbestos, and easily cleanable wall coverings adjacent to cooking areas;

     (i) Nonabsorbent, easily cleanable floors; and

     (j) Adequate ventilation for cooking facilities.

     (3) The operator must ensure that centralized dining hall facilities comply with chapter 246-215 WAC, Food service.



[Statutory Authority: RCW 70.114A.065 and 70.114A.110. 00-06-082, § 246-358-125, filed 3/1/00, effective 3/1/00. Statutory Authority: RCW 70.54.110. 96-02-014, § 246-358-125, filed 12/21/95, effective 1/1/96; 93-03-032 (Order 326B), § 246-358-125, filed 1/12/93, effective 2/12/93; 92-04-082 (Order 242B), § 246-358-125, filed 2/5/92, effective 3/7/92. Statutory Authority: RCW 43.20.050. 91-02-051 (Order 124B), recodified as § 246-358-125, filed 12/27/90, effective 1/31/91; 88-10-027 (Order 309), § 248-63-125, filed 5/2/88.]