reglab/statecodes huggingface dataset:
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart B - Design and Construction › Section 246-215-04254 - Functionality-Warewashing machines, temperature measuring devices (FDA Food Code 4-204.115)

Current through Register Vol. 24-14, July 15, 2024
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.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04254, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart B - Design and Construction › Section 246-215-04256 - Functionality-Manual ware-washing equipment, heaters and baskets (FDA Food Code 4-204.116)

Current through Register Vol. 24-14, July 15, 2024
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 basket to allow complete immersion of EQUIPMENT and UTENSILS into the
					 hot water.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04256, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart B - Design and Construction › Section 246-215-04258 - Functionality-Warewashing machines, automatic dispensing of detergents and sanitizers (FDA Food Code 4-204.117)

Current through Register Vol. 24-14, July 15, 2024
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 audible alarm to signal if the detergents and SANITIZERS are not delivered
					 to the respective washing and SANITIZING cycles.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04258, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart B - Design and Construction › Section 246-215-04260 - Functionality-Warewashing machines, flow pressure device (FDA Food Code 4-204.118)

Current through Register Vol. 24-14, July 15, 2024
(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 the
					 flow pressure measuring device is upstream of the fresh hot water SANITIZING
					 rinse control valve, the device must be mounted in a one-fourth inch (6.4 mm)
					 iron pipe size (IPS) valve.
(3)
					 Subsections (1) and (2) of this section do not apply to a machine that uses
					 only a pumped or recirculated SANITIZING rinse.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04260, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart B - Design and Construction › Section 246-215-04262 - Functionality-Warewashing sinks and drainboards, self-draining (FDA Food Code 4-204.119)

Current through Register Vol. 24-14, July 15, 2024
Sinks and drainboards of WAREWASHING sinks and machines
						must be self-draining.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04262, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart B - Design and Construction › Section 246-215-04264 - Functionality-Equipment compartments, drainage (FDA Food Code 4-204.120)

Current through Register Vol. 24-14, July 15, 2024
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. 13-03-109, §
						  246-215-04264, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart B - Design and Construction › Section 246-215-04266 - Functionality-Vending machines, liquid waste products (FDA Food Code 4-204.121)

Current through Register Vol. 24-14, July 15, 2024
(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 internally mounted waste
					 receptacle for the collection of drip, spillage, overflow, or other internal
					 wastes; and
(b) Equipped with an
					 automatic shutoff device that places the machine out of operation before the
					 waste receptacle overflows.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart B - Design and Construction › Section 246-215-04268 - Functionality-Case lot handling equipment, moveability (FDA Food Code 4-204.122)

Current through Register Vol. 24-14, July 15, 2024
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 over-wrapped lot, must be designed to be moved by hand
						or by conveniently available apparatuses such as hand trucks and
						forklifts.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04268, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart B - Design and Construction › Section 246-215-04270 - Functionality-Vending machine doors and openings (FDA Food Code 4-204.123)

Current through Register Vol. 24-14, July 15, 2024
(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 than one-sixteenth inch (1.5 millimeters) by:
(a) Being covered with louvers, screens, or
					 materials that provide an equivalent opening of not greater than one-sixteenth
					 inch (1.5 millimeters). Screening of twelve mesh to one inch (twelve or more
					 mesh to 2.5 centimeters) meets this requirement;
(b) Being effectively gasketed;
(c) Having interface surfaces that are at
					 least one-half inch (13 mm) wide; or
(d) Jambs or surfaces used to form an
					 L-shaped entry path to the interface.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart B - Design and Construction › Section 246-215-04272 - Acceptability-Food equipment, certification and classification (FDA Food Code 4-205.10)

Current through Register Vol. 24-14, July 15, 2024
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. 13-03-109, §
						  246-215-04272, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart C - Numbers and Capacities › Section 246-215-04300 - Equipment-Cooling, heating, and holding capacities (FDA Food Code 4-301.11)

Current through Register Vol. 24-14, July 15, 2024
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. 13-03-109, §
						  246-215-04300, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart C - Numbers and Capacities › Section 246-215-04305 - Equipment-Manual ware-washing, sink compartment requirements (FDA Food Code 4-301.12)

Current through Register Vol. 24-14, July 15, 2024
(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 and UTENSILS. If EQUIPMENT or
					 UTENSILS are too large for the WAREWASHING sink, a WAREWASHING machine or
					 alternative EQUIPMENT as specified in subsection (3) of this section must be
					 used.
(3) Alternative manual
					 WAREWASHING EQUIPMENT may be used when there are special cleaning needs or
					 constraints and its use is APPROVED. Alternative manual WAREWASHING EQUIPMENT
					 includes, but is not limited to:
(a)
					 High-pressure detergent sprayers;
(b) Low- or line-pressure spray detergent
					 foamers;
(c) Other task-specific
					 cleaning EQUIPMENT;
(d) Brushes or
					 other implements;
(e)
					 Two-compartment sinks as specified under subsections (4) and (5) of this
					 section; or
(f) Receptacles that
					 substitute for the compartments of a multicompartment sink.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart C - Numbers and Capacities › Section 246-215-04310 - Equipment-Drainboards (FDA Food Code 4-301.13)

Current through Register Vol. 24-14, July 15, 2024
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. 13-03-109, §
						  246-215-04310, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart C - Numbers and Capacities › Section 246-215-04315 - Equipment-Ventilation hood systems, adequacy (FDA Food Code 4-301.14)

Current through Register Vol. 24-14, July 15, 2024
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. 13-03-109, §
						  246-215-04315, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart C - Numbers and Capacities › Section 246-215-04320 - Equipment-Clothes washers and dryers (FDA Food Code 4-301.15)

Current through Register Vol. 24-14, July 15, 2024
(1) Except as specified in subsection (2) of
					 this section, if work clothes or LINENS are laundered on the PREMISES, a
					 mechanical clothes washer and dryer must be provided and used.
(2) If on-PREMISES laundering is limited to
					 wiping cloths intended to be used moist, or wiping cloths are air-dried as
					 specified under WAC
					 246-215-04905, a mechanical
					 clothes washer and dryer need not be provided.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04320, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart C - Numbers and Capacities › Section 246-215-04325 - Equipment - Designated food preparation sinks

Current through Register Vol. 24-14, July 15, 2024
FOOD ESTABLISHMENTS must have designated FOOD preparation
						sinks that are:
(1) Sufficient in
					 number and size to wash, soak, rinse, drain, cool, thaw, or otherwise process
					 any FOOD that requires placement in a sink;
(2) Appropriate for the menu, method of FOOD
					 preparation, and volume of FOOD prepared; and
(3) Not used for handwashing, UTENSIL
					 washing, or other activities that could contaminate FOOD.
Statutory Authority:
						  RCW
						  43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04325, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart C - Numbers and Capacities › Section 246-215-04330 - Utensils, temperature measuring devices, and testing devices-Utensils, consumer self-service (FDA Food Code 4-302.11)

Current through Register Vol. 24-14, July 15, 2024
A FOOD dispensing UTENSIL must be available for each
						container displayed at a CONSUMER self-service unit such as a buffet or salad
						bar.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04330, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart C - Numbers and Capacities › Section 246-215-04335 - Utensils, temperature measuring devices, and testing devices-Food temperature measuring devices (FDA Food Code 4-302.12)

Current through Register Vol. 24-14, July 15, 2024
(1) FOOD TEMPERATURE MEASURING DEVICES must
					 be provided and readily accessible for use in ensuring attainment and
					 maintenance of FOOD temperatures as specified under Part 3.
(2) A TEMPERATURE MEASURING DEVICE with a
					 suitable small-diameter probe that is designed to measure the temperature of
					 thin masses must be provided and readily accessible to accurately measure the
					 temperature in thin FOODS such as MEAT patties and FISH fillets.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04335, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart C - Numbers and Capacities › Section 246-215-04340 - Utensils, temperature measuring devices, and testing devices-Temperature measuring devices, manual warewashing (FDA Food Code 4-302.13)

Current through Register Vol. 24-14, July 15, 2024
(1) In manual
					 WAREWASHING operations, a TEMPERATURE MEASURING DEVICE must be provided and
					 readily accessible for frequently measuring the washing and SANITIZING
					 temperatures.
(2) In hot water
					 mechanical WAREWASHING operations, an irreversible registering temperature
					 indicator must be provided and readily accessible for measuring the UTENSIL
					 surface temperature.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04340, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart C - Numbers and Capacities › Section 246-215-04345 - Utensils, temperature measuring devices, and testing devices-Sanitizing solutions, testing devices (FDA Food Code 4-302.14)

Current through Register Vol. 24-14, July 15, 2024
A test kit or other device that accurately measures the
						concentration in mg/L of SANITIZING solutions must be
						provided.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04345, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart C - Numbers and Capacities › Section 246-215-04350 - Cleaning agents and sanitizers-Cleaning agents and sanitizers availability (FDA Food Code 4-303.11)

Current through Register Vol. 24-14, July 15, 2024
(1)
					 Cleaning agents that are used to clean EQUIPMENT and UTENSILS as specified
					 under Part 4, Subpart F of this chapter, must be provided and available for use
					 during all hours of operation.
(2)
					 Except for those that are generated on-site at the time of use, chemical
					 SANITIZERS that are used to sanitize EQUIPMENT and UTENSILS as specified under
					 Part 4, Subpart G of this chapter, must be provided and available for use
					 during all hours of FOOD preparation.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart D - Location and Installation › Section 246-215-04400 - Location-Equipment, clothes washers and dryers, and storage cabinets, contamination prevention (FDA Food Code 4-401.11)

Current through Register Vol. 24-14, July 15, 2024
(1) Except as specified in subsection (2) of
					 this section, EQUIPMENT, a cabinet used for the storage of FOOD, or a cabinet
					 that is used to store cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered
					 LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be located:
(a) In locker rooms;
(b) In toilet rooms;
(c) In garbage rooms;
(d) In mechanical rooms;
(e) Under sewer lines that are not shielded
					 to intercept potential drips;
(f)
					 Under leaking water lines including automatic fire sprinkler heads or under
					 lines on which water has condensed;
(g) Under open stairwells; or
(h) Under other sources of
					 contamination.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart D - Location and Installation › Section 246-215-04405 - Installation-Fixed equipment, spacing or sealing (FDA Food Code 4-402.11)

Current through Register Vol. 24-14, July 15, 2024
(1) EQUIPMENT that
					 is fixed because it is not EASILY MOVABLE must be installed so that it is:
(a) Spaced to allow access for cleaning along
					 the sides, behind, and above the EQUIPMENT;
(b) Spaced from adjoining EQUIPMENT, walls,
					 and ceilings a distance of not more than one thirty-second inch (1 mm);
					 or
(c) SEALED to adjoining
					 EQUIPMENT or walls, if the EQUIPMENT is exposed to spilling or
					 seepage.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart D - Location and Installation › Section 246-215-04410 - Installation-Fixed equipment, elevation or sealing (FDA Food Code 4-402.12)

Current through Register Vol. 24-14, July 15, 2024
(1) Except as
					 specified in subsections (2) and (3) of this section, floor-mounted EQUIPMENT
					 that is not EASILY MOVABLE must be SEALED to the floor or elevated on legs that
					 provide at least a six inch (15 cm) clearance between the floor and the
					 EQUIPMENT.
(2) If no part of the
					 floor under the floor-mounted EQUIPMENT is more than six inches (15 cm) from
					 the point of cleaning access, the clearance space may be only four inches (10
					 cm).
(3) This section does not
					 apply to display shelving units, display refrigeration units, and display
					 freezer units located in the CONSUMER shopping areas of a retail FOOD store, if
					 the floor under the units is maintained clean.
(4) Except as specified in subsection (5) of
					 this section, COUNTER-MOUNTED EQUIPMENT that is not EASILY MOVABLE must be
					 elevated on legs that provide at least a four inch (10 cm) clearance between
					 the table and the EQUIPMENT.
(5)
					 The clearance space between the table and COUNTER-MOUNTED EQUIPMENT may be:
(a) Three inches (7.5 cm) if the horizontal
					 distance of the table top under the EQUIPMENT is no more than 20 inches (50 cm)
					 from the point of access for cleaning; or
(b) Two inches (5 cm) if the horizontal
					 distance of the table top under the EQUIPMENT is no more than three inches (7.5
					 cm) from the point of access for cleaning.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart E - Maintenance and Operations › Section 246-215-04500 - Equipment-Good repair and proper adjustment (FDA Food Code 4-501.11)

Current through Register Vol. 24-14, July 15, 2024
(1) EQUIPMENT must
					 be maintained in a state of repair and condition that meets the requirements
					 specified under Part 4, Subpart A and Part 4, Subpart B of this
					 chapter.
(2) EQUIPMENT components
					 such as doors, seals, hinges, fasteners, and kick plates must be kept intact,
					 tight, and adjusted in accordance with the manufacturer's
					 specifications.
(3) Cutting or
					 piercing parts of can openers must be replaced as needed to minimize the
					 creation of metal fragments that can contaminate FOOD when the container is
					 opened.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04500, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart E - Maintenance and Operations › Section 246-215-04505 - Equipment-Cutting surfaces (FDA Food Code 4-501.12)

Current through Register Vol. 24-14, July 15, 2024
Surfaces such as cutting blocks and boards that are
						subject to scratching and scoring must be resurfaced if they can no longer be
						effectively cleaned and SANITIZED, or discarded if they are not capable of
						being resurfaced.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04505, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart E - Maintenance and Operations › Section 246-215-04510 - Equipment-Microwave ovens (FDA Food Code 4-501.13)

Current through Register Vol. 24-14, July 15, 2024
Microwave ovens must meet the safety standards specified
						in
						21 C.F.R. 1030.10
						Microwave Ovens.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04510, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart E - Maintenance and Operations › Section 246-215-04515 - Equipment-Warewashing equipment, cleaning frequency (FDA Food Code 4-501.14)

Current through Register Vol. 24-14, July 15, 2024
A WAREWASHING machine; the compartments of sinks, basins,
						or other receptacles used for washing and rinsing EQUIPMENT, UTENSILS, or raw
						FOODS, or laundering wiping cloths; and drainboards or other EQUIPMENT used to
						substitute for drainboards as specified under WAC
						246-215-04310 must be
						cleaned:
(1) Before use;
(2) Throughout the day at a frequency
					 necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure
					 that the EQUIPMENT performs its intended function; and
(3) If used, at least every twenty-four
					 hours.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04515, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart E - Maintenance and Operations › Section 246-215-04520 - Equipment-Warewashing machines, manufacturer's operating instructions (FDA Food Code 4-501.15)

Current through Register Vol. 24-14, July 15, 2024
(1) A
					 WAREWASHING machine and its auxiliary components must be operated in accordance
					 with the machine's data plate and other manufacturer's instructions.
(2) A WAREWASHING machine's conveyor speed or
					 automatic cycle times must be maintained accurately timed in accordance with
					 manufacturer's specifications.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04520, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart E - Maintenance and Operations › Section 246-215-04525 - Equipment-Warewashing sinks, use limitation (FDA Food Code 4-501.16)

Current through Register Vol. 24-14, July 15, 2024
(1) A WAREWASHING
					 sink may not be used for handwashing as specified under WAC
					 246-215-02315.
(2) If a WAREWASHING sink is used to wash
					 wiping cloths, wash produce, or thaw FOOD, the sink must be cleaned as
					 specified under WAC
					 246-215-04515 before and after
					 each time it is used to wash wiping cloths or wash produce or thaw FOOD. Sinks
					 used to wash or thaw FOOD must be SANITIZED as specified under subpart G of
					 this part before and after using the sink to wash produce or thaw
					 FOOD.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04525, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart E - Maintenance and Operations › Section 246-215-04530 - Equipment-Warewashing equipment, cleaning agents (FDA Food Code 4-501.17)

Current through Register Vol. 24-14, July 15, 2024
When used for WAREWASHING, the wash compartment of a
						sink, mechanical warewasher, or wash receptacle of alternative manual
						WAREWASHING EQUIPMENT as specified under WAC
						246-215-04305(3),
						must contain a wash solution of soap, detergent, acid cleaner, alkaline
						cleaner, degreaser, abrasive cleaner, or other cleaning agent according to the
						cleaning agent manufacturer's label instructions.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04530, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart E - Maintenance and Operations › Section 246-215-04535 - Equipment-Warewashing equipment, clean solutions (FDA Food Code 4-501.18)

Current through Register Vol. 24-14, July 15, 2024
The wash, rinse and SANITIZE solutions must be maintained
						clean.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04535, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart E - Maintenance and Operations › Section 246-215-04540 - Equipment-Manual warewashing equipment, wash solution temperature (FDA Food Code 4-501.19)

Current through Register Vol. 24-14, July 15, 2024
The temperature of the wash solution in manual
						WAREWASHING EQUIPMENT must be maintained at not less than 110°F (43°C)
						or the temperature specified on the cleaning agent manufacturer's label
						instructions.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04540, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart E - Maintenance and Operations › Section 246-215-04545 - Equipment-Mechanical warewashing equipment, wash solution temperature (FDA Food Code 4-501.110)

Current through Register Vol. 24-14, July 15, 2024
(1)
					 The temperature of the wash solution in spray-type warewashers that use hot
					 water to SANITIZE may not be less than:
(a)
					 For a stationary rack, single temperature machine, 165°F
					 (74°C);
(b) For a stationary
					 rack, dual temperature machine, 150°F (66°C);
(c) For a single tank, conveyor, dual
					 temperature machine, 160°F (71°C);
(d) For a multitank, conveyor,
					 multitemperature machine, 150°F (66°C).
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart E - Maintenance and Operations › Section 246-215-04550 - Equipment-Manual ware-washing equipment, hot water sanitization temperature (FDA Food Code 4-501.111)

Current through Register Vol. 24-14, July 15, 2024
If immersion in hot water is used for SANITIZING in a
						manual operation, the temperature of the water must be maintained at 171°F
						(77°C) or above.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04550, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart E - Maintenance and Operations › Section 246-215-04555 - Equipment-Mechanical warewashing equipment, hot water sanitization temperatures (FDA Food Code 4-501.112)

Current through Register Vol. 24-14, July 15, 2024
(1)
					 Except as specified in subsection (2) of this section, in a mechanical
					 operation, the temperature of the fresh hot water SANITIZING rinse as it enters
					 the manifold may not be more than 194°F (90°C) or less than:
(a) For a stationary rack, single temperature
					 machine, 165°F (74°C); or
(b) For all other machines, 180°F
					 (82°C).
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart E - Maintenance and Operations › Section 246-215-04560 - Equipment-Mechanical warewashing equipment, sanitization pressure (FDA Food Code 4-501.113)

Current through Register Vol. 24-14, July 15, 2024
The flow pressure of the fresh hot water SANITIZING rinse
						in a WAREWASHING machine, as measured in the water line immediately downstream
						or upstream from the fresh hot water SANITIZING rinse control valve, must be
						within the range specified on the machine manufacturer's data plate and may not
						be less than five pounds per square inch (35 kilopascals) or more than thirty
						pounds per square inch (200 kilopascals).
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04560, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart E - Maintenance and Operations › Section 246-215-04565 - Equipment-Manual and mechanical warewashing equipment, chemical sanitization-Temperature, pH, concentration, and hardness (FDA Food Code 4-501.114)

Current through Register Vol. 24-14, July 15, 2024
A chemical SANI-TIZER used in a SANITIZING solution for a
						manual or mechanical operation at contact times specified under WAC
						246-215-04710(3) must meet the requirements specified under WAC
						246-215-07220, must be used in
						accordance with the EPA-registered label use instructions, and must be used as
						follows:
(1) A chlorine solution must
					 have a minimum temperature based on the concentration and pH of the solution as
					 listed in the following chart:
Concentration Range
Minimum Temperature
mg/L
pH 10 or less °F (°C)
pH 8 or less °F (°C)
25-49
120 (49)
120 (49)
50-99
100 (38)
75 (24)
100
55 (13)
55 (13)
(2) An iodine solution must have a:
(a) Minimum temperature of 68°F
					 (20°C);
(b) pH of 5.0 or less
					 or a pH no higher than the level for which the manufacturer specifies the
					 solution is effective; and
(c)
					 Concentration between 12.5 mg/L and 25 mg/L.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart E - Maintenance and Operations › Section 246-215-04570 - Equipment-Manual ware-washing equipment, chemical sanitization using detergent-sanitizers (FDA Food Code 4-501.115)

Current through Register Vol. 24-14, July 15, 2024
If a detergent-SANITIZER is used to SANITIZE in a
						cleaning and SANITIZING procedure where there is no distinct water rinse
						between the washing and SANITIZING steps, the agent applied in the SANITIZING
						step must be the same detergent-SANITIZER that is used in the washing
						step.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04570, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart E - Maintenance and Operations › Section 246-215-04575 - Equipment-Warewashing equipment, determining chemical sanitizer concentration (FDA Food Code 4-501.116)

Current through Register Vol. 24-14, July 15, 2024
Concentration of the SANITIZING solution must be
						accurately determined by using a test kit or other device.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04575, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart E - Maintenance and Operations › Section 246-215-04580 - Utensils and temperature and pressure measuring devices-Good repair and calibration (FDA Food Code 4-502.11)

Current through Register Vol. 24-14, July 15, 2024
(1) UTENSILS must be maintained in a state of
					 repair or condition that complies with the requirements specified under Part 4,
					 Subparts A and B, or must be discarded.
(2) FOOD TEMPERATURE MEASURING DEVICES must
					 be calibrated in accordance with manufacturer's specifications as necessary to
					 ensure their accuracy.
(3) Ambient
					 air temperature, water pressure, and water TEMPERATURE MEASURING DEVICES must
					 be maintained in good repair and be accurate within the intended range of
					 use.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04580, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart E - Maintenance and Operations › Section 246-215-04585 - Utensils and temperature and pressure measuring devices-Single-service and single-use articles, required use (FDA Food Code 4-502.12)

Current through Register Vol. 24-14, July 15, 2024
A FOOD ESTABLISHMENT without facilities specified under
						Part 4, Subparts F and G of this chapter for cleaning and SANITIZING
						KITCHENWARE and TABLEWARE must provide only SINGLE-USE KITCHENWARE,
						SINGLE-SERVICE ARTICLES, and SINGLE-USE ARTICLES for use by FOOD EMPLOYEES and
						SINGLE-SERVICE ARTICLES for use by CONSUMERS.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04585, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart E - Maintenance and Operations › Section 246-215-04590 - Utensils and temperature and pressure measuring devices-Single-service and single-use articles, use limitation (FDA Food Code 4-502.13)

Current through Register Vol. 24-14, July 15, 2024
(1) SINGLE-SERVICE
					 and SINGLE-USE ARTICLES may not be reused.
(2) The bulk milk container dispensing tube
					 must be cut on the diagonal leaving no more than one inch protruding from the
					 chilled dispensing head.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04590, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart E - Maintenance and Operations › Section 246-215-04595 - Utensils and temperature and pressure measuring devices-Shells, use limitation (FDA Food Code 4-502.14).

Current through Register Vol. 24-14, July 15, 2024
Mollusk and crustacea shells may not be used more than
						once as serving containers.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04595, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart F - Cleaning of Equipment and Utensils › Section 246-215-04600 - Objective-Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils (FDA Food Code 4-601.11)

Current through Register Vol. 24-14, July 15, 2024
(1)
					 EQUIPMENT, FOOD-CONTACT SURFACES, and UTENSILS must be clean to sight and
					 touch.
(2) The FOOD-CONTACT
					 SURFACES of cooking EQUIPMENT and pans must be kept free of encrusted grease
					 deposits and other soil accumulations.
(3) NonFOOD-CONTACT SURFACES of EQUIPMENT
					 must be kept free of an accumulation of dust, dirt, FOOD residue, and other
					 debris.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04600, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart F - Cleaning of Equipment and Utensils › Section 246-215-04605 - Objective-Equipment food-contact surfaces and utensils (FDA Food Code 4-602.11)

Current through Register Vol. 24-14, July 15, 2024
(1) EQUIPMENT,
					 FOOD-CONTACT SURFACES, and UTENSILS must be cleaned:
(a) Except as specified in subsection (2) of
					 this section, before each use with a different type of raw animal FOOD such as
					 beef, FISH, lamb, pork, or POULTRY;
(b) Each time there is a change from working
					 with raw FOODS to working with READY-TO-EAT FOODS;
(c) Between uses with raw fruits and
					 vegetables and with TIME/TEMPERATURE CONTROL FOR SAFETY FOOD;
(d) Before using or storing a FOOD
					 TEMPERATURE MEASURING DEVICE; and
(e) At any time during the operation when
					 contamination might have occurred.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart F - Cleaning of Equipment and Utensils › Section 246-215-04610 - Objective-Cooking and baking equipment (FDA Food Code 4-602.12)

Current through Register Vol. 24-14, July 15, 2024
(1) The FOOD-CONTACT SURFACES of cooking and
					 baking EQUIPMENT must be cleaned at least every twenty-four hours. This section
					 does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as
					 specified under WAC
					 246-215-04605(4)(f).
(2) The cavities and door seals of microwave
					 ovens must be cleaned at least every twenty-four hours by using the
					 manufacturer's recommended cleaning procedure.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04610, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart F - Cleaning of Equipment and Utensils › Section 246-215-04615 - Objective-Nonfood-contact surfaces (FDA Food Code 4-602.13)

Current through Register Vol. 24-14, July 15, 2024
NonFOOD-CONTACT SURFACES of EQUIPMENT must be cleaned at
						a frequency necessary to preclude accumulation of soil
						residues.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04615, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart F - Cleaning of Equipment and Utensils › Section 246-215-04620 - Methods-Dry cleaning (FDA Food Code 4-603.11)

Current through Register Vol. 24-14, July 15, 2024
(1) If used, dry cleaning methods such as
					 brushing, scraping, and vacuuming may only contact surfaces that are soiled
					 with dry FOOD residues that are not TIME/TEMPERATURE CONTROL FOR SAFETY
					 FOOD.
(2) Cleaning EQUIPMENT used
					 in dry cleaning FOOD-CONTACT SURFACES may not be used for any other
					 purpose.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04620, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart F - Cleaning of Equipment and Utensils › Section 246-215-04625 - Methods-Precleaning (FDA Food Code 4-603.12)

Current through Register Vol. 24-14, July 15, 2024
(1) FOOD debris on EQUIPMENT and UTENSILS
					 must be scraped over a waste disposal unit or garbage receptacle or must be
					 removed in a WAREWASHING machine with a prewash cycle.
(2) If necessary for effective cleaning,
					 UTENSILS and EQUIPMENT must be preflushed, presoaked, or scrubbed with
					 abrasives.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04625, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart F - Cleaning of Equipment and Utensils › Section 246-215-04630 - Methods-Loading of soiled items, warewashing machines (FDA Food Code 4-603.13)

Current through Register Vol. 24-14, July 15, 2024
Soiled items to be cleaned in a WAREWASHING machine must
						be loaded into racks, trays, or baskets or onto conveyors in a position
						that:
(1) Exposes the items to the
					 unobstructed spray from all cycles; and
(2) Allows the item to drain.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04630, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart F - Cleaning of Equipment and Utensils › Section 246-215-04635 - Methods-Wet cleaning (FDA Food Code 4-603.14)

Current through Register Vol. 24-14, July 15, 2024
(1) EQUIPMENT, FOOD-CONTACT SURFACES, and
					 UTENSILS must be effectively washed to remove or completely loosen soils by
					 using the manual or mechanical means necessary such as the application of
					 detergents containing wetting agents and emulsifiers; acid, alkaline, or
					 abrasive cleaners; hot water; brushes; scouring pads; high-pressure sprays; or
					 ultrasonic devices.
(2) The washing
					 procedures selected must be based on the type and purpose of the EQUIPMENT or
					 UTENSIL, and on the type of soil to be removed.
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04635, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart F - Cleaning of Equipment and Utensils › Section 246-215-04640 - Methods-Washing, procedures for alternative manual warewashing equipment (FDA Food Code 4-603.15)

Current through Register Vol. 24-14, July 15, 2024
If washing in sink compartments or a WAREWASHING machine
						is impractical such as when the EQUIPMENT is fixed or the UTENSILS are too
						large, washing must be done by using alternative manual WAREWASHING EQUIPMENT
						as specified under WAC
						246-215-04305(3) in accordance with the following procedures:
(1) EQUIPMENT must be disassembled as
					 necessary to allow access of the detergent solution to all parts;
(2) EQUIPMENT components and UTENSILS must be
					 scraped or rough cleaned to remove FOOD particle accumulation; and
(3) EQUIPMENT and UTENSILS must be washed as
					 specified under WAC
					 246-215-04635(1).
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04640, filed 1/17/13, effective
						  5/1/13.
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart F - Cleaning of Equipment and Utensils › Section 246-215-04645 - Methods-Rinsing procedures (FDA Food Code 4-603.16)

Current through Register Vol. 24-14, July 15, 2024
Washed UTENSILS and EQUIPMENT must be rinsed so that
						abrasives are removed and cleaning chemicals are removed or diluted through the
						use of water or a detergent-SANITIZER solution by using one of the following
						procedures:
(1) Use of a distinct,
					 separate water rinse after washing and before SANITIZING if using:
(a) A three-compartment sink;
(b) Alternative manual WAREWASHING EQUIPMENT
					 equivalent to a three-compartment sink as specified under WAC
					 246-215-04305(3);
					 or
(c) A three-step washing,
					 rinsing, and SANITIZING procedure in a WAREWASHING system for CIP
					 EQUIPMENT;
Washington Administrative Code › Title 246 - Health, Department of › FOOD HANDLING › Chapter 246-215 - Food service › Part 4 - EQUIPMENT, UTENSILS AND LINENS › Subpart F - Cleaning of Equipment and Utensils › Section 246-215-04650

Current through Register Vol. 24-14, July 15, 2024
Statutory Authority:
						  RCW
						     43.20.050 and
						  43.20.145. 13-03-109, §
						  246-215-04650, filed 1/17/13, effective
						  5/1/13.