(1) A machine vending potentially hazardous food must have an automatic control that prevents the machine from vending food:
(a) If there is a power failure, mechanical failure, or other condition that results in an internal machine temperature that cannot maintain food temperatures as specified under Part 3 of this chapter; and
(b) If a condition specified under (a) of this subsection occurs, until the machine is serviced and restocked with food that has been maintained at temperatures specified under Part 3 of this chapter.
(2) When the automatic shutoff within a machine vending potentially hazardous food is activated:
(a) In a refrigerated vending machine, the ambient temperature may not exceed 41°F (5°C) for more than thirty minutes immediately after the machine is filled, serviced, or restocked; or
(b) In a hot holding vending machine, the ambient air temperature may not be less than 135°F (57°C) for more than one hundred twenty minutes immediately after the machine is filled, serviced, or restocked.
[Statutory Authority: RCW 43.20.050
. WSR 13-03-109, § 246-215-04246, filed 1/17/13, effective 5/1/13.]