(1) A licensee offering kitchens in lodging units must provide each kitchen with:
(a) Cleanable and durable floors and walls in good repair. Effective April 1, 2007, lodging unit kitchens must be uncarpeted and covered with a cleanable floor covering;
(b) Ventilation according to the provisions of WAC
246-360-140;
(c) A sink, other than a "handwashing sink," and defined as a "kitchen sink" that shall be of a sufficient size to accommodate the largest utensil in the lodging unit;
(d) Hot running water according to the provisions of WAC
246-360-040;
(e) A refrigeration device that is:
(i) Capable of maintaining food at a temperature of 45 degrees Fahrenheit or lower; and
(ii) Kept in good repair and in sanitary condition;
(f) Permanently installed cooking equipment meeting nationally recognized testing standards and installed according to local building codes;
(g) A cleanable, nonabsorbent food storage area;
(h) A cleanable table, counter, and chairs, or equivalent; and
(i) A washable, leak-proof waste food container kept in sanitary condition or equivalent container with a disposable leak-proof liner.
(2) The licensee shall clean and sanitize food preparation areas, refrigerator and reusable utensils between each guest occupancy.
(3) A licensee providing utensils shall comply with the provisions of WAC
246-360-160(2).
(4) A licensee shall discard all opened or unused food items left in the units by previous guests.
(5) A licensee offering lodging units that are equipped with only a microwave and mini refrigerator is exempted from this section.
[Statutory Authority: Chapter
70.62 RCW. WSR 04-24-002, § 246-360-110, filed 11/18/04, effective 4/1/05. Statutory Authority: RCW
70.62.240. WSR 94-23-077, § 246-360-110, filed 11/16/94, effective 12/17/94; WSR 92-02-019 (Order 225B), § 246-360-110, filed 12/23/91, effective 1/23/92. Statutory Authority: RCW
43.20.050. WSR 91-02-051 (Order 124B), recodified as § 246-360-110, filed 12/27/90, effective 1/31/91; WSR 89-11-058 (Order 328), § 248-144-121, filed 5/17/89.]