Sinks—Sink compartment requirements.
The kitchen of a bed and breakfast operation must have at least the following facilities for cleaning and sanitizing food contact utensils and equipment and to allow handwashing in a separate sink basin from one used for food preparation:
(1) A three-compartment sink; or
(2) Two-sink basins plus a home-style dishwasher with a sanitizing cycle providing 155°F (68°C) or hotter water.
[Statutory Authority: RCW 43.20.050
. WSR 13-03-109, § 246-215-09310, filed 1/17/13, effective 5/1/13.]