The operator shall:
(1)Provide sanitary facilities for storing
and preparing food.
(2)Provide all
food-handling facilities with:
(a) Covered and
enclosed or screened cooking and food-handling facilities for all
occupants;
(b) Covered and enclosed
or screened eating facilities with adequate tables and seating for the
occupants;
(d)A sink with hot and cold running potable
water under pressure;
(e) At least
two cubic feet of dry food storage space per occupant;
(f) Nonabsorbent and easily cleanable food
preparation surfaces situated off the floor;
(g) Mechanical refrigeration conveniently
located and able to maintain a temperature of forty degrees Fahrenheit or
below, with at least two 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;
(j) Adequate
ventilation for cooking facilities; and
(k) Cooking facilities, including fixtures
and drains, maintained in good working order.
(3) In common food-handling facilities,
provide:
(a) A room, building, or space
within a building, adequate in size, separate from any sleeping quarters, for
occupants to prepare and cook their own food;
(b)No direct openings to living or sleeping
areas from the common food-handling facility;
(c)An operable cook stove or electric hot
plate with four cooking surfaces for every ten occupants through any
combination of cooking surfaces including burners, one foot in length of burner
surface, microwave ovens, stove ovens, or convection ovens.
(4)In family shelter food-handling
facilities, provide an operable cook stove or electric hotplate with four
cooking surfaces through any combination of cooking surfaces including burners,
one foot in length of burner surface, microwave ovens, stove ovens, or
convection ovens.
(5)Ensure that
common dining hall facilities comply with chapter
246-215 WAC, Food
service.
