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
. WSR 13-03-109, § 246-215-04325, filed 1/17/13, effective 5/1/13.]