The person in charge of a donated food distributing organization shall have at least the following facilities available for handwashing and cleaning of food-contact utensils and equipment:
(1) A three-compartment sink;
(2) Two-sink basins plus a home-style dishwasher with a sanitizing cycle providing 155°F (68°C) or hotter water; or
(3) As otherwise approved.
[Statutory Authority: RCW 43.20.050
. WSR 13-03-109, § 246-215-09410, filed 1/17/13, effective 5/1/13.]