(1) Multiuse food-contact surfaces must be:
(b) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections;
(c) Free of sharp internal angles, corners, and crevices;
(d) Finished to have smooth welds and joints; and
(e) Except as specified in subsection (2) of this section, accessible for cleaning and inspection by one of the following methods:
(i) Without being disassembled;
(ii) By disassembling without the use of tools; or
(iii) By easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-ended wrenches, and Allen wrenches.
(2) Subsection (1)(e) of this section does not apply to cooking oil storage tanks, distribution lines for cooking oils, or beverage syrup lines or tubes.
[Statutory Authority: RCW 43.20.050
. WSR 13-03-109, § 246-215-04204, filed 1/17/13, effective 5/1/13.]