WAC 296-833-40010   Provide cooking, food-handling, and dining facilities.  

     You must:

     (1) Make sure common cooking and dining areas are of adequate size and are separated from sleeping areas by a door.

     (2) Provide enclosed and screened cooking and food-handling facilities for all occupants. The facilities must include:

     • A working cook stove or hot plate with at least one cooking surface for every two occupants

     • A sink with hot and cold running potable water under pressure

     • Food storage areas located off the floor

     • Nonabsorbent, easily cleanable food preparation counters

     • 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

     • Fire-resistant, nonabsorbent, nonasbestos, and easily cleanable wall coverings close to cooking areas

     • Nonabsorbent, easily cleanable floors

     • At least one ceiling or wall light fixture

     • Lighting adequate for normal food preparation activities

     • Adequate ventilation for cooking facilities.

     (3) Make sure that dining halls:

     • Meet the requirements of the department of health's rules in chapter 246-215 WAC, Food service

     • Have no direct openings to living or sleeping areas

     • Have fire-resistant, nonabsorbent, nonasbestos, and easy-to-clean wall coverings adjacent to cooking areas

     • Have nonabsorbent, easy-to-clean floors

     • Have at least one ceiling or wall light fixture

     • Have lighting adequate for normal dining activities.



[Statutory 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.]