The permit holder of a temporary food establishment shall ensure approved handwashing facilities allow convenient use by employees; are located within 25 feet of food preparation, food dispensing, and warewashing areas; and include:
(1) Potable, warm, running water;
(2) Soap and paper towels;
(3) A five-gallon or larger insulated container kept supplied with warm water for handwashing delivered through a continuous-flow spigot, if permanent plumbing is not available; and
(4) A wastewater retention tank sufficient in size to hold all wastewater generated by the temporary food establishment until emptied in an approved manner, if a public sewage system hookup is not available.
[Statutory Authority: RCW 43.20.050
. WSR 13-03-109, § 246-215-09225, filed 1/17/13, effective 5/1/13.]