Original Notice.

     Preproposal statement of inquiry was filed as WSR 10-04-068.

     Title of Rule and Other Identifying Information: Chapter 246-215 WAC, Food service, incorporating requirements from the 2009 version of the Food and Drug Administration (FDA) Food Code, and addressing gaps and overlaps in food safety for preschools.

     Hearing Location(s): Washington State Capital [Capitol] Campus, John A. Cherberg Building, Senate Hearing Room 3, on October 10, 2012, at 10:45 a.m.

     Date of Intended Adoption: October 10, 2012.

     Submit Written Comments to: Joe Graham, Department of Health, P.O. Box 47825, Olympia, WA 98504-7825, e-mail http://www3.doh.wa.gov/policyreview/, fax (360) 236-2261, by September 25, 2012.

     Assistance for Persons with Disabilities: Contact Desiree Robinson by September 25, 2012, TTY (800) 833-6388 or 711.

     Purpose of the Proposal and Its Anticipated Effects, Including Any Changes in Existing Rules: The purpose of the proposed rules is to promote and protect public health by providing requirements that prevent the spread of disease through food. The state rules need to be revised to reflect requirements of the 2009 FDA Food Code. In addition, the proposed rules address gaps and overlaps in food safety for preschools, and are revised to clarify requirements by incorporating selected 2009 FDA Food Code requirements in full rather than adopting them by reference.

     Reasons Supporting Proposal: RCW 43.20.145 requires the state board of health (SBOH) to consider the latest version of the FDA Food Code in adopting the state food safety rules. The current rules are based on the 2001 FDA Food Code. The 2009 FDA Food Code is the latest published version. The state rules need to be revised to incorporate selected requirements from these new standards.

     Statutory Authority for Adoption: RCW 43.20.050 and 43.20.145.

     Statute Being Implemented: RCW 43.20.050 and 43.20.145.

     Rule is not necessitated by federal law, federal or state court decision.

     Name of Proponent: SBOH, governmental.

     Name of Agency Personnel Responsible for Drafting, Implementation and Enforcement: Joe Graham, 243 Israel Road S.E., Tumwater, WA 98501, (360) 236-3305.

     A small business economic impact statement has been prepared under chapter 19.85 RCW.

     The Centers for Disease Control estimate that forty-eight million Americans get sick, 128,000 are hospitalized, and three thousand die from foodborne diseases every year.¹ The resulting annual cost is estimated to be $77.7 billion.² Health effects from foodborne disease include diarrhea, vomiting, numbing of extremities, kidney failure, and death. Some people have lifelong health complications from foodborne disease. Washington state has averaged thirty-five foodborne disease outbreaks per year during the last five years.

     The leading causes of foodborne disease are improper handwashing, food workers working while ill, food workers using bare hands to handle ready-to-eat food, contaminated products, and improper cooking, cooling, and reheating.

     Foods that cause the most outbreaks include fresh produce, poultry, beef, and dairy products.

     The most important provisions of the FDA Food Code pertain to:

•	Potentially hazardous foods (PHF), which are those that support the growth of pathogens.
•	Food employee health.
•	Handwashing.
•	Prohibiting bare hand contact with ready-to-eat food.
•	Handling produce.

     A diverse group of food establishments in Washington are responsible for following the rules so they can protect the public from the devastating effects of foodborne disease. These include:

     •     Restaurants.

     •     Grocery stores.

     •     Schools.

     •     Hospitals.

     •     Convenience stores.

     •     Mobile food units.

     •     Food banks.

•	Temporary food booths at fairs, festivals, and farmer's markets.

     In January 2010, the board began the process of revising the current food safety rules, chapter 246-215 WAC. Representatives from industry, regulators, the public, and academia formed a core workgroup to discuss changes to the rules and to formulate recommendations to the board. (See Appendix A for a list of core workgroup members.) The proposed rules reflect the work of the core workgroup, the department of health (department), and the board's direction for rule revision.

     Section 2: What Is the Scope of the Rule? This proposal amends chapter 246-215 WAC, Food service. RCW 43.20.145 requires the board to consider the most recent version of the FDA Food Code in adopting the state food safety rules. The current rules are based on the 2001 FDA Food Code. Since then, the 2005 and 2009 FDA Food Code versions have been published. The rules need to be revised to consider these new standards.

     The board is also considering a new section to address the current gaps and overlaps in food safety rules for various facilities responsible for providing meals for young children. In addition, some provisions in the rules need to be revised so they are more clear and understandable by the public and those who must follow them.

     Some examples of the changes proposed in this revision to address these underlying issues are to:

•	Refrigerate cut leafy greens and cut tomatoes.
•	Reduce the hot holding temperature of food to one hundred thirty-five degrees Farenheit.
•	Identify the source of wild harvested mushrooms and only use the species of wild harvested mushrooms listed.
•	Reduce the physical facility requirements for preschools that meet specific food safety criteria.
•	Exclude food employees diagnosed with Norovirus from working in food establishments serving a highly susceptible population.
•	Prohibit conditional employees from beginning employment if they report symptoms of or diagnosis with a foodborne disease.
•	Require produce to be rinsed under running water as part of the washing procedure.
•	Require handwashing sinks to be within twenty-five feet of food preparation areas.

     Section 3: Which Businesses Are Impacted by the Proposed Rule Package? What Are Their North American Industry Classification System (NAICS) codes? What Are Their Minor Cost Thresholds?

Businesses with Employees

NAICS Code	Description	Number of Establishment Washington	Minor Costs Thresold 1% of Annual Payroll	Minor Costs Threshold 0.03% of Annual Receipt
445110	Supermarkets and other grocery (except convenience) stores.	1,431	9,688	26,117
445120	Convenience stores.	598	574	2,112
4452	Specialty food stores.	630	1,006	1,716
446191	Food (health) supplement stores.	225	809	1,661
447110	Gasoline stations with convenience stores.	1,750	1,171	9,882
452910	Warehouse clubs and supercenters (this includes sales for the entire store not just food sales).	125	66,082	240,967
624210	Community food services.	138	1,351	4,408
722110	Full-service restaurants.	5,273	2,829	2,392
722211	Limited-service restaurants.	4,821	1,655	1,892
722310	Food service contractors.	447	3,565	3,926
722330	Mobile food services.	79	336	455

Source: U.S. Census Bureau, 2007 Economic Census, Geographic Area Series.

Release Date: July 1, 2011.

     Preschools are not included in this table because the proposed rule is expected to reduce cost for preschools. Hotels and motels are not identified separately in the table. Although many hotels and motels have restaurant services this analysis assumes that the restaurants will be captured under either the NAICS Code 722110, full-service restaurants, or the NAICS Code 722211, limited-service restaurants.

     Section 4: What Are the Cost Estimates per Business of the Proposed Rule? To determine the possible costs of the proposed rules, staff conducted internet research and collected cost estimates from local health jurisdictions, food service associations, and professional service providers. The cost information is presented below as ranges of cost from lowest to highest.

WAC 246-215-03420 Cooking -- Unattended cooking and hot holding, since unattended cooking is not allowed under the proposed rule, food establishments can use a data logger to meet the requirement for attended cooking. The cost for a wireless data logger varies as indicated below.

•	$199 based on the following costs:

o	Wireless data logger with a data logging program: $85
o	Thumb drive receiver: $35
o	Sending unit: $79.

•	Data logger with single probe: $300
•	Data logger without probes: $400

     Based on this information, the costs for requiring attended cooking during the day can range from $199 to $400.

WAC 246-215-05255 Location and placement of handwashing sinks, handwashing sinks must be within twenty-five feet of food preparation areas. This may require some new food establishments to install additional sinks in new or existing buildings. This requirement is not retroactive so does not affect existing food establishments unless they remodel. This requirement does not apply to temporary food establishments and those providing food samples as these types of activities are regulated under WAC 246-215-09225 and 246-215-05210 respectively.

     For new construction, costs to comply with this rule are negligible. Placement of sinks to meet the requirements of the rule would be absorbed in the design and construction process.

     Costs to comply with this rule for remodeled food establishments could vary greatly depending on the scope of the remodel, age and condition of the building, and specific construction of the building, e.g., concrete versus wood floors.

     Based on this information, the costs of requiring a handwashing sink within twenty-five feet of food preparation areas could range from $280 for simple installation of a sink ($80 sink and $200 for labor) to an unknown amount for a more significant remodel.

WAC 246-215-08305 Exempt from permit, requires food establishment permits for vendors making caramel apples and pork skins. The following are permit costs from selected local health jurisdictions:

•	Benton-Franklin: "Limited Menu" permit category. Annual cost: $159.
•	Chelan-Douglas: "Low Risk" permit category. Annual cost: $48.
•	King: "Limited prep" permit category:

o	Temporary event permit: $55 per event.
o	Farmers market: $55 per season.

•	Pierce: "Limited" permit category:

o	Less than fourteen days: $45 per event.
o	Fourteen – twenty-one days: $68 per event. (This includes the Puyallup Fair which is a seventeen day event.)

     Based on this information, the costs for permits for caramel apples and pork skins can range from $48 to $159.

     Summary of Compliance Costs:

NAICS Code	NAICS Business Description	Unattended Cooking and Hot Holding	Location and Placement of Handwashing Sinks	Previous Exempt from Permit	Total
445110	Supermarkets and other grocery (except convenience) stores.	0	$280	0	$280
445120	Convenience stores.	0	$280	0	$280
4452	Specialty food stores.	0	$280	0	$280
446191	Food (health) supplement stores.	0	$280	0	$280
447110	Gasoline stations with convenience stores.	0	$280	0	$280
452910	Warehouse clubs and supercenters.	0	$280	0	$280
624210	Community food services.	0	$280	$159	$439
722110	Full-service restaurants.	$400	$280	0	$680
722211	Limited-service restaurants.	$400	$280	0	$680
722310	Food service contractors.	0	$280	$159	$439
722330	Mobile food services.	$400	$280	$159	$839

     Section 5: Does the Rule Impose More than Minor Costs on Impacted Businesses?

Cost range per business:	$159 - Indeterminate (from Section 4)
Minor cost threshold - 1% payroll:	$574 - $66,082 (from Section 3)
Minor cost threshold - 0.03% of receipts:	$455 - $240,967 (from Section 3)

     As illustrated above, the average known costs the rules impose on businesses may not exceed the minor cost thresholds for payroll or receipts. However, since the cost of installing additional handwashing sinks in a remodeled food establishment is unknown, staff assumes the average cost per business may exceed both of the minor cost thresholds.

     Section 6: Does the Rule Have a Disproportionate Impact on Small Businesses? The costs outlined in Section 4 of this small business economic impact statement apply universally to all businesses, regardless of size. Because of this, staff assumes the proposed rules have a disproportionate impact on small business.

     Section 7: Was an Effort Made to Reduce the Impact of the Rule? 1.     Were substantive regulatory requirements reduced, modified, or eliminated?

     In the course of rule development, the following alternatives were assessed and rejected because they were overly burdensome:

     Alternative Version #1: Adopt the FDA version of Part 2-2, Employee Health, exactly as it appears in the 2009 FDA Food Code. For Norovirus, the current rules do not require food employees to report a diagnosed illness from Norovirus. The 2009 FDA Food Code requires food employees to report diagnosis of Norovirus. The proposed rules retain the current language and do not require food employees diagnosed with Norovirus to report the condition to the person in charge.

     Compared to this alternative version, the proposed rules are less burdensome for food establishments to comply with because the proposed rules are clearer and more concise. Also, they give the person in charge of a food establishment more specific criteria to use when making decisions about allowing ill employees to return to work.

     Alternative Version #2: Don't adopt a new section exempting preschools from specified code requirements based on menu complexity. Compared to the alternative version, the proposed rules are less burdensome because it will be easier and less expensive for preschools to comply with these reduced equipment standards rather than having to meet the requirements of the entire chapter regardless of the food provided.

     Alternative Version #3: Don't modify the provisions of the rule regarding pooled eggs. Compared to the alternative version, the changes to this provision in the proposed rule are less burdensome because the current rule prohibits combining more than two eggs unless the eggs are broken and prepared for immediate service in response to a consumer's order. Food employees will now be allowed to combine large numbers of eggs immediately before cooking and won't have to spend time changing processes and recipes to meet the requirements of the existing rule.

     Alternative Version #4: Don't modify the provisions of the rule regarding food sources for donated food distributing organizations (DFDO). Compared to the alternative version, the proposed rule is less burdensome because it allows DFDO to receive food from food establishments that has been prepared more than eight hours in advance. Most food that food establishments donate is leftovers they have usually held for more than eight hours. Continuing to prohibit this would decrease the amount of food donations to DFDO. The proposed rule is also less burdensome because it allows DFDO to receive ready-to-eat, nonpotentially hazardous packaged food from private homes as well as commercially packaged frozen food. These types of foods are essential donations to a DFDO.

     Alternative Version #5: Adopt education and certification requirements for harvesters of wild mushrooms. Compared to this alternative version, the proposed rule is less burdensome because it does not impose costs for meeting education and certification requirements. Assuming there would be fewer harvesters under a certification program and therefore reduced supply of wild harvested mushrooms, the proposed rule also does not needlessly reduce the supply of wild mushrooms available to food establishments.

     2. Were record-keeping and reporting requirements simplified, reduced, or eliminated? The date marking requirements of the 2009 FDA Food Code were considered during rule development, but not included in the proposed rule. The proposed rule is the same as the current rule and does not contain date marking provisions. Compared to the alternative version, the proposed rule is less burdensome because food employees will not have to mark food with expiration dates. This is a savings in labor costs without an increased risk to public health. Local health jurisdictions will not need to spend time learning how to apply this rule and will not spend valuable inspection time on a complicated rule provision with questionable public health benefit.

     3. Were the frequency of inspections reduced? This rule revision does not reduce frequency of inspections.

     4. Were compliance timetables delayed? The rules will be implemented a minimum of four months after they are adopted. The effective date is expected to be in the spring of 2013. The delayed effective date allows those who must comply with the rules time to receive training and implement changes to business practices prior to compliance and enforcement activities by the regulatory authority.

     5. Were fine schedules for noncompliance reduced or modified? The proposed rules do not include fine schedules.

     6. Were other mitigation techniques created or implemented? The mitigation techniques included in this rule revision are described above.

     Section 8: Were Small Businesses Involved in the Rule Development Process? Representation for small businesses was provided by the Washington restaurant association (WRA) representative who participated on the rule development core workgroup. Eighty-five percent of the restaurants the WRA represents are considered small businesses which equates to over four thousand small businesses. The WRA representative attended all meetings during the course of rule development which took place monthly for over a year. He contributed to the development of the proposed rules through participation in the workgroup meeting, subcommittee meetings, and email correspondence.

     Section 9: Will Businesses Have to Hire or Fire Any Employees Because of the Requirements in the Rule? The proposed rules do not require the businesses affected to hire or fire any employees.

¹ http://www.cdc.gov/Features/dsFoodborneEstimates/.

² Economic Burden from Health Losses Due to Foodborne Illness in the United States; Journal of Food Protection, Vol. 75, No. 1, 2012, Pages 123-131.

     A copy of the statement may be obtained by contacting Joe Graham, Department of Health, P.O. Box 47825, Olympia, WA 98504, phone (360) 236-3305, fax (360) 236-2261, e-mail joe.graham@doh.wa.gov.

     A cost-benefit analysis is required under RCW 34.05.328. A preliminary cost-benefit analysis may be obtained by contacting Joe Graham, Department of Health, P.O. Box 47825, Olympia, WA 98504, phone (360) 236-3305, fax (360) 236-2261, e-mail joe.graham@doh.wa.gov.

August 22, 2012

Michelle A. Davis

Executive Director

OTS-4797.4

PART 1: INTENT, SCOPE, AND DEFINITIONS
NEW SECTION
WAC 246-215-01100   Intent -- Food safety, illness prevention, and honest presentation (2009 FDA Food Code 1-102.10).   The purpose of this chapter is to safeguard public health and provide to consumers food that is safe, not adulterated, and honestly presented.

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     (2) When a local board of health adopts rules with more stringent provisions than those contained in this chapter, the more stringent rules apply.

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     (1) "Accredited program."

     (a) Accredited program means a food protection manager certification program that has been evaluated and listed by an accrediting agency as conforming to national standards for organizations that certify individuals.

     (b) Accredited program refers to the certification process and is a designation based upon an independent evaluation of factors such as the sponsor's mission; organizational structure; staff resources; revenue sources; policies; public information regarding program scope, eligibility requirements, recertification, discipline, and grievance procedures; and test development and administration.

     (c) Accredited program does not refer to training functions or educational programs.

     (2) "Additive."

     (a) "Food additive" has the meaning stated in the Federal Food, Drug, and Cosmetic Act, Section 201(s) and 21 C.F.R. 170.3 (e)(1).

     (b) "Color additive" has the meaning stated in the Federal Food, Drug, and Cosmetic Act, Section 201(t) and 21 C.F.R. 70.3(f).

     (3) "Adulterated" has the meaning stated in the Federal Food, Drug, and Cosmetic Act, Section 402.

     (4) "Approved" means acceptable to the regulatory authority based on a determination of conformity with principles, practices, and generally recognized standards that protect public health.

     (5) "Asymptomatic."

     (a) Asymptomatic means without obvious symptoms; not showing or producing indications of a disease or other medical condition, such as an individual infected with a pathogen but not exhibiting or producing any signs or symptoms of vomiting, diarrhea, or jaundice.

     (b) Asymptomatic includes not showing symptoms because symptoms have resolved or subsided, or because symptoms never manifested.

     (6) "A_w" means water activity which is a measure of the free moisture in a food, is the quotient of the water vapor pressure of the substance divided by the vapor pressure of pure water at the same temperature, and is indicated by the symbol A_w.

     (7) "Balut" means an embryo inside a fertile egg that has been incubated for a period sufficient for the embryo to reach a specific stage of development after which it is removed from incubation before hatching.

     (8) "Bed and breakfast operation" means a private home or inn offering one or more lodging units on a temporary basis to travelers.

     (9) "Beverage" means a liquid for drinking, including water.

     (10) "Bottled drinking water" means water that is sealed in bottles, packages, or other containers and offered for sale for human consumption, including bottled mineral water.

     (11) "Catering operation."

     (a) Catering operation means a person who contracts with a client to prepare a specific menu and amount of food in an approved food establishment for service to the client's guests or customers at a different location.

     (b) Consistent with its application under WAC 246-215-08325, a catering operation approved for a permit may cook or perform final preparation on certain food at the service location.

     (12) "Certification number" means a unique combination of letters and numbers assigned by a shellfish control authority to a molluscan shellfish dealer according to the provisions of the National Shellfish Sanitation Program.

     (13) "C.F.R." means Code of Federal Regulations. Citations in this chapter to the C.F.R. refer sequentially to the Title, Part, and Section numbers, such as 40 C.F.R. 180.194 refers to Title 40, Part 180, Section 194.

     (14) "CIP."

     (a) CIP means cleaned in place by the circulation or flowing by mechanical means through a piping system of a detergent solution, water rinse, and sanitizing solution onto or over equipment surfaces that require cleaning, such as the method used, in part, to clean and sanitize a frozen dessert machine.

     (b) CIP does not include the cleaning of equipment such as band saws, slicers, or mixers that are subject to in-place manual cleaning without the use of a CIP system.

     (15) "Commingle" means:

     (a) To combine shellstock harvested on different days or from different growing areas as identified on the tag or label; or

     (b) To combine shucked shellfish from containers with different container codes or different shucking dates.

     (16) "Comminuted."

     (a) Comminuted means reduced in size by methods that include chopping, flaking, grinding, or mincing.

     (b) Comminuted includes fish or meat products that are reduced in size and restructured or reformulated such as gefilte fish, gyros, ground beef, and sausage; and a mixture of two or more types of meat that have been reduced in size and combined, such as sausage made from two or more meats.

     (17) "Commissary" means an approved food establishment where food is stored, prepared, portioned, or packaged for service elsewhere.

     (18) "Conditional employee" means a potential food employee to whom a job offer is made, conditional on responses to subsequent medical questions or examinations designed to identify potential employees who might be suffering from a disease that can be transmitted through food and done in compliance with Title 1 of the Americans with Disabilities Act of 1990.

     (19) "Confirmed disease outbreak" means a foodborne disease outbreak in which laboratory analysis of appropriate specimens identifies a causative agent and epidemiological analysis implicates the food as the source of the illness.

     (20) "Consumer" means a person who is a member of the public, takes possession of food, is not functioning in the capacity of an operator of a food establishment or food processing plant, and does not offer the food for resale.

     (21) "Corrosion-resistant" means a material that maintains acceptable surface cleanability characteristics under prolonged influence of the food to be contacted, the normal use of cleaning compounds and sanitizing solutions, and other conditions of the use environment.

     (22) "Counter-mounted equipment" means equipment that is not portable and is designed to be mounted off the floor on a table, counter, or shelf (previously table-mounted equipment).

     (23) "Critical control point" means a point or procedure in a specific food system where loss of control might result in an unacceptable health risk.

     (24) "Critical limit" means the maximum or minimum value to which a physical, biological, or chemical parameter must be controlled at a critical control point to minimize the risk that the identified food safety hazard might occur.

     (25) "Cut leafy greens" means fresh leafy greens whose leaves have been cut, shredded, sliced, chopped, or torn. The term "leafy greens" includes iceberg lettuce, romaine lettuce, leaf lettuce, butter lettuce, baby leaf lettuce (i.e., immature lettuce or leafy greens), escarole, endive, spring mix, spinach, cabbage, kale, arugula, and chard. The term "leafy greens" does not include herbs such as cilantro or parsley. The term "cut" does not include removing and discarding the exterior leaves.

     (26) "Dealer" means a person who is authorized by a shellfish control authority for the activities of shellstock shipper, shucker-packer, repacker, reshipper, or depuration processor of molluscan shellfish according to the provisions of the National Shellfish Sanitation Program.

     (27) "Disclosure" means a written statement that clearly identifies the animal-derived foods which are, or can be ordered, raw, undercooked, or without otherwise being processed to eliminate pathogens, or items that contain an ingredient that is raw, undercooked, or without otherwise being processed to eliminate pathogens.

     (28) "Donated food distributing organization" means a charitable nonprofit organization under Section 501(c) of the federal Internal Revenue Code that distributes food free of charge to the needy.

     (29) "Donor" means a person, corporation, association, or other organization that donates food to a donated food distributing organization under the provisions of chapter 69.80 RCW, known as the Good Samaritan Food Donation Act.

     (30) "Donor kitchen" means a kitchen that is used by a donor to handle, store, or prepare food for donation to needy persons through a donated food distributing organization and which is not a residential kitchen in a private home.

     (31) "Drinking water."

     (a) Drinking water means water that meets 40 C.F.R. 141, National Primary Drinking Water Regulations.

     (b) Drinking water is traditionally known as "potable water."

     (c) Drinking water includes the term "water" except where the term used connotes that the water is not potable, such as "boiler water," "mop water," "rainwater," "wastewater," and "nondrinking" water.

     (d) Drinking water means potable water that is supplied in compliance with chapters 246-290 and 246-291 WAC.

     (32) "Dry storage" means a room or area designated for the storage of packaged or containerized bulk food that is not potentially hazardous food and dry goods such as single-service articles.

     (33) "Easily cleanable."

     (a) Easily cleanable means a characteristic of a surface that:

     (i) Allows effective removal of soil by normal cleaning methods;

     (ii) Is dependent on the material, design, construction, and installation of the surface; and

     (iii) Varies with the likelihood of the surface's role in introducing pathogenic or toxigenic agents or other contaminants into food based on the surface's approved placement, purpose and use.

     (b) Easily cleanable includes a tiered application of the requirements that qualify the surface as easily cleanable as specified in (a) of this subsection to different situations in which varying degrees of cleanability are required such as:

     (i) The appropriateness of stainless steel for a food preparation surface as opposed to the lack of need for stainless steel to be used for floors or for tables used for consumer dining; or

     (ii) The need for a different degree of cleanability for a utilitarian attachment or accessory in the kitchen as opposed to a decorative attachment or accessory in the consumer dining area.

     (34) "Easily movable" means:

     (a) Portable; mounted on casters, gliders, or rollers; or provided with a mechanical means to safely tilt a unit of equipment for cleaning; and

     (b) Having no utility connection, a utility connection that disconnects quickly, or a flexible utility connection line of sufficient length to allow the equipment to be moved for cleaning of the equipment and adjacent area.

     (35) "Egg."

     (a) Egg means the shell egg of avian species such as chicken, duck, goose, guinea, quail, ratites, turkey, or any other species of fowl.

     (b) Egg does not include:

     (i) A balut;

     (ii) The egg of a reptile species such as alligator; or

     (iii) An egg product.

     (36) "Egg product."

     (a) Egg product means all, or a portion of, the contents found inside eggs separated from the shell and pasteurized in a food processing plant, with or without added ingredients, intended for human consumption such as dried, frozen, or liquid eggs.

     (b) Egg product does not include food which contains eggs only in a relatively small portion such as cake mixes.

     (37) "Employee" means the permit holder, person in charge, food employee, person having supervisory or management duties, person on the payroll, family member, volunteer, person performing work under contractual agreement, or other person working in a food establishment.

     (38) "Enterohemorrhagic Escherichia coli (EHEC)" means E. coli which cause hemorrhagic colitis, meaning bleeding enterically or bleeding from the intestine. The term is typically used in association with E. coli that have the capacity to produce Shiga toxins and to cause attaching and effacing lesions in the intestines. EHEC is a subset of STEC, whose members produce additional virulence factors. Infections with EHEC might be asymptomatic but are classically associated with bloody diarrhea (hemorrhagic colitis) and hemolytic uremic syndrome (HUS) or thrombotic thrombocytopenic purpura (TTP). Examples of serotypes of EHEC include: E. coli O157:H7; E. coli O157:NM; E. coli O26:H11; E. coli O145:NM; E. coli O103:H2; or E. coli O111:NM. Also see Shiga Toxin-producing E. coli.

     (39) "EPA" means the United States Environmental Protection Agency.

     (40) "Equipment."

     (a) Equipment means an article that is used in the operation of a food establishment such as a freezer, grinder, hood, ice maker, meat block, mixer, oven, reach-in refrigerator, scale, sink slicer, stove, table, temperature measuring device for ambient air, vending machine, or warewashing machine.

     (b) Equipment does not include items used for handling or storing large quantities of packaged foods that are received from a supplier in a cased or overwrapped lot, such as hand trucks, forklifts, dollies, pallets, racks, and skids.

     (41) "Exclude" means to prevent a person from working as an employee in a food establishment or entering a food establishment as an employee.

     (42) "FDA" means the United States Food and Drug Administration.

     (43) "Fish."

     (a) Fish means fresh or saltwater finfish, crustaceans, and other forms of aquatic life (including alligator, frog, aquatic turtle, jellyfish, sea cucumber, and sea urchin and the roe of such animals) other than birds or mammals, and all mollusks, if such animal life is intended for human consumption.

     (b) Fish includes an edible human food product derived in whole or in part from fish, including fish that have been processed in any manner.

     (44) "Food" means a raw, cooked, or processed edible substance, ice, beverage, or ingredient used or intended for use or for sale in whole or in part for human consumption, or chewing gum.

     (45) "Foodborne disease outbreak" means the occurrence of two or more cases of a similar illness resulting from the ingestion of a common food.

     (46) "Food-contact surface" means:

     (a) A surface of equipment or a utensil with which food normally comes into contact; or

     (b) A surface of equipment or a utensil from which food might drain, drip or splash:

     (i) Into a food; or

     (ii) Onto a surface normally in contact with food.

     (47) "Food employee" means an individual working with food that is not packaged, food equipment or utensils, or food-contact surfaces.

     (48) "Food establishment."

     (a) Food establishment means an operation that:

     (i) Stores, prepares, packages, serves, and vends food directly to the consumer, or otherwise provides food for human consumption such as a restaurant; satellite or catered feeding location; catering operation if the operation provides food directly to a consumer; or to a conveyance used to transport people; institution; or food bank; and

     (ii) Relinquishes possession of food to a consumer directly, or indirectly through a delivery service such as home delivery or grocery orders or restaurant takeout orders, or delivery service that is provided by common carriers.

     (b) Food establishment includes:

     (i) An element of the operation such as a transportation vehicle or a central preparation facility that supplies a vending location or satellite feeding location unless the vending or feeding location is permitted by the regulatory authority; and

     (ii) An operation that is conducted in a mobile, stationary, temporary, or permanent facility or location; where consumption is on or off the premises; and regardless of whether there is a charge for the food.

     (c) Food establishment does not include:

     (i) An establishment that offers only food that is not potentially hazardous food prepackaged in a licensed food establishment or food processing plant;

     (ii) An establishment that offers only minimally cut, unprocessed fruits, vegetables, and fresh herbs that are not potentially hazardous food or ready-to-eat food;

     (iii) A food processing plant, cottage food operation, or other establishment for activities regulated by the Washington state department of agriculture or the United States Department of Agriculture;

     (iv) An establishment that offers only ready-to-eat food that is not potentially hazardous food produced in a licensed food establishment or food processing plant (such as premixed soda pop, powdered creamer, pretzels, cookies, doughnuts, cake, or meat jerky) that are served without direct hand contact, with limited portioning, directly onto or into sanitary single-use articles or single-service articles from the original package;

     (v) An establishment that offers only hot beverages (such as coffee, hot tea, or hot apple cider) that are not potentially hazardous food served directly into sanitary single-service articles;

     (vi) An establishment that offers only dry, nonready-to-eat foods (such as dry beans, dry grains, in-shell nuts, coffee beans, tea leaves, or herbs for tea) that are not potentially hazardous foods;

     (vii) An establishment that offers only prepackaged frozen confections produced in a licensed food establishment or food processing plant;

     (viii) A residential kitchen in a private home or other location, if only baked goods that are not potentially hazardous food are prepared and wrapped in a sanitary manner for sale or service by a nonprofit organization operating for religious, charitable, or educational purposes and if the consumer is informed by a clearly visible placard at the sales or service location that the foods are prepared in a kitchen that is not inspected by a regulatory authority;

     (ix) A location where foods that are prepared as specified in (b)(viii) of this subsection are sold or offered for human consumption;

     (x) A hotel/motel or other similar business that maintains an ice dispensing machine for self-service use by guests and the ice is not used by a food establishment;

     (xi) A kitchen in a private home operated as a family day care provider as defined in RCW 43.215.010 (1)(c) or an adult family home as defined in RCW 70.128.010, used only to prepare food for residents and other people for whom the operation is licensed to provide care;

     (xii) A private home that receives catered or home-delivered food;

     (xiii) A private home or other location used for a private event;

     (xiv) A donor kitchen; and

     (xv) A location used for a potluck.

     (49) "Food processing plant."

     (a) Food processing plant means a commercial operation that manufactures, packages, labels, or stores food for human consumption, and provides food for sale or distribution to other business entities such as food processing plants or food establishments.

     (b) Food processing plant does not include a food establishment.

     (50) "Food worker card" means a food and beverage service worker's permit as required under chapter 69.06 RCW.

     (51) "Game animal."

     (a) Game animal means an animal, the products of which are food, that is not classified as livestock, sheep, swine, goat, horse, mule, or other equine in 9 C.F.R. 301 Definitions, or as poultry, or fish.

     (b) Game animal includes mammals such as reindeer, elk, deer, antelope, water buffalo, bison, rabbit, squirrel, opossum, raccoon, nutria, or muskrat, and nonaquatic reptiles such as land snakes.

     (c) Game animal does not include ratites.

     (52) "Grade A standards" means the requirements of the United States Public Health Service/FDA "Grade A Pasteurized Milk Ordinance" with which certain fluid and dry milk and milk products comply.

     (53) "Grill marked" means food that has been seared using a noncontinuous cooking process in which the food is placed on a heated cooking surface for no more than one minute on each side.

     (54) "HACCP plan" means a written document that delineates the formal procedures for following the Hazard Analysis and Critical Control Point principles developed by The National Advisory Committee on Microbiological Criteria for Foods.

     (55) "Handwashing sink."

     (a) Handwashing sink means a lavatory, a basin or vessel for washing, a wash basin, or a plumbing fixture especially placed for use in personal hygiene and designed for the washing of hands.

     (b) Handwashing sink includes an automatic handwashing facility.

     (56) "Hazard" means a biological, chemical, or physical property that might cause an unacceptable consumer health risk.

     (57) "Health practitioner" means a physician licensed to practice medicine, or if allowed by law, a nurse practitioner, physician assistant or similar medical professional.

     (58) "Hermetically sealed container" means a container that is designed and intended to be secure against the entry of microorganisms and, in the case of low acid canned foods, to maintain the commercial sterility of its contents after processing.

     (59) "Highly susceptible population" means persons who are more likely than other people in the general population to experience foodborne disease because they are:

     (a) Immunocompromised, preschool age children, or older adults; and

     (b) Obtaining food at a facility that provides services such as custodial care, health care, or assisted living, such as a child or adult day care center, kidney dialysis center, hospital or nursing home, or nutritional or socialization services such as a senior center.

     (60) "Immediate service" means service to the public within thirty minutes of preparation.

     (61) "Imminent health hazard" means a significant threat or danger to health that is considered to exist when there is evidence sufficient to show that a product, practice, circumstance, or event creates a situation that requires immediate correction or cessation of operation to prevent injury based on a fire, flood, extended interruption of electrical or water service, sewage backup, misuse of poisonous or toxic materials, onset of an apparent foodborne disease outbreak, gross insanitary occurrence or condition, or other circumstance that might endanger public health.

     (62) "Injected" means manipulating a meat to which a solution has been introduced into its interior by processes that are referred to as "injecting," "pump marinating," or "stitch pumping."

     (63) "Juice."

     (a) Juice means the aqueous liquid expressed or extracted from one or more fruits or vegetables, purees of the edible portions of one or more fruits or vegetables, or any concentrates of such liquid or puree.

     (b) Juice does not include, for purposes of HACCP, liquids, purees, or concentrates that are not used as beverages or ingredients of beverages.

     (64) "Kitchenware" means food preparation and storage utensils.

     (65) "Law" means applicable local, state, and federal statutes, regulations, and ordinances.

     (66) "Linens" means fabric items such as cloth hampers, cloth napkins, table cloths, wiping cloths, and work garments including cloth gloves.

     (67) "Local board of health" means the county or district board of health.

     (68) "Local health officer" means the legally qualified physician who has been appointed as the health officer for the county or district public health department.

     (69) "Major food allergen."

     (a) Major food allergen means:

     (i) Milk, egg, fish (such as bass, flounder, cod, and including crustacean shellfish such as crab, lobster, or shrimp), tree nuts (such as almonds, pecans, or walnuts), wheat, peanuts, and soybeans; or

     (ii) A food ingredient that contains protein derived from a food as specified in (a)(i) of this subsection.

     (b) Major food allergen does not include:

     (i) Any highly refined oil derived from a food specified in (a)(i) of this subsection and any ingredient derived from such highly refined oil; or

     (ii) An ingredient that is exempt under the petition or notification process specified in the Food Allergen Labeling and Consumer Protection Act of 2004. (Public Law 108-282.)

     (70) "Meat" means the flesh of animals used as food including the dressed flesh of cattle, swine, sheep, or goats and other edible animals, except fish and poultry.

     (71) "Mechanically tenderized."

     (a) Mechanically tenderized means manipulating meat with deep penetration by processes which might be referred to as "blade tenderizing," "jaccarding," "pinning," "needling," or using blades, pins, needles, or any mechanical device.

     (b) Mechanically tenderized does not include processes by which solutions are injected into meat.

     (72) "mg/L" means milligrams per liter, which is the metric equivalent of parts per million.

     (73) "Mobile food unit" means a readily movable food establishment.

     (74) "Molluscan shellfish" means any edible species of fresh or frozen oysters, clams, mussels, and scallops or edible portions thereof, except when the scallop product consists only of the shucked adductor muscle.

     (75) "Noncontinuous cooking."

     (a) Noncontinuous cooking means the cooking of food in a food establishment using a process in which the initial heating of the food is intentionally halted so that it may be cooled and held for complete cooking at a later time prior to sale or service.

     (b) Noncontinuous cooking does not include cooking procedures that only involve temporarily interrupting or slowing an otherwise continuous cooking process.

     (76) "Packaged."

     (a) Packaged means bottled, canned, cartoned, securely bagged, or securely wrapped, whether packaged in a food establishment or a food processing plant.

     (b) Packaged does not include a wrapper, carry-out box, or other nondurable container used to containerize food with the purpose of facilitating food protection:

     (i) During service and receipt of the food by the consumer; or

     (ii) During the display at a staffed, self-service buffet line, such as at a school.

     (77) "Permit" means the document issued by the regulatory authority that authorizes a person to operate a food establishment.

     (78) "Permit holder" means the entity that:

     (a) Is legally responsible for the operation of the food establishment such as the owner, the owner's agent, or other person; and

     (b) Possesses a valid permit to operate a food establishment.

     (79) "Person" means any individual, corporation, company, association, society, firm, partnership, joint stock company, or any governmental agency, or the authorized agents of these entities.    

     (80) "Person in charge" means the individual present at a food establishment who is responsible for the operation at the time.

     (81) "Personal care items."

     (a) Personal care items means items or substances that might be poisonous, toxic, or a source of contamination and are used to maintain or enhance a person's health, hygiene, or appearance.

     (b) Personal care items include items such as medicines; first-aid supplies; and other items such as cosmetics, and toiletries such as toothpaste and mouthwash.

     (82) "pH" means the symbol for the negative logarithm of the hydrogen ion concentration, which is a measure of the degree of acidity or alkalinity of a solution. Values between zero and seven indicate acidity and values between seven and fourteen indicate alkalinity. The value for pure distilled water is seven, which is considered neutral.

     (83) "Physical facilities" means the structure and interior surfaces of a food establishment including accessories such as soap and towel dispensers and attachments such as light fixtures and heating or air conditioning system vents.

     (84) "Plumbing fixture" means a receptacle or device that:

     (a) Is permanently or temporarily connected to the water distribution system of the premises and demands a supply of water from the system; or

     (b) Discharges used water, waste materials, or sewage directly or indirectly to the drainage system of the premises.

     (85) "Plumbing system" means the water supply and distribution pipes; plumbing fixtures and traps; soil, waste, and vent pipes; sanitary and storm sewers and building drains, including their respective connections, devices, and appurtenances within the premises; and water treating equipment.

     (86) "Poisonous or toxic materials" means substances that are not intended for ingestion and are included in four categories:

     (a) Cleaners and sanitizers, which include cleaning and sanitizing agents and agents such as caustics, acids, drying agents, polishes, and other chemicals;

     (b) Pesticides, except sanitizers, which include substances such as insecticides and rodenticides;

     (c) Substances necessary for the operation and maintenance of the establishment such as nonfood grade lubricants and personal care items that might be deleterious to health; and

     (d) Substances that are not necessary for the operation and maintenance of the establishment and are on the premises for retail sale, such as petroleum products and paints.

     (87) "Pooled" is the combination of four or more raw eggs, egg yolks, or egg whites.

     (88) "Potentially hazardous food."

     (a) Potentially hazardous food means a food that requires time/temperature control for safety to limit pathogenic microorganism growth or toxin formation.

     (b) Potentially hazardous food includes:

     (i) An animal food that is raw or heat-treated, a plant food that is heat-treated or consists of raw seed sprouts, cut melons, cut leafy greens, cut tomatoes or mixtures of cut tomatoes that are not modified in a way so that they are unable to support pathogenic microorganism growth or toxin formation, fresh herb-in-oil mixtures, or garlic-in-oil mixtures unless modified in a way so that they are unable to support pathogenic microorganism growth or toxin formation; and

     (ii) Except as specified in (c)(iv) of this subsection, a food that because of the interaction of its A_w and pH values is designated as product assessment required (PA) in Table A or B of this subsection:

     (i) An air-cooled hard-boiled egg with shell intact, or an egg with the shell intact that is not hard-boiled, but has been pasteurized to destroy all viable salmonellae;

     (ii) A food in an unopened hermetically sealed container that is commercially processed to achieve and maintain commercial sterility under conditions of nonrefrigerated storage and distribution;

     (iii) A food that because of its pH or A_w value, or interaction of A_w and pH values, is designated as a non-PHF food in Table A or B of this subsection;

     (iv) A food that is designated as product assessment required (PA) in Table A or B of this subsection and has undergone a product assessment showing that the growth or toxin formation of pathogenic microorganisms that are reasonably likely to occur in that food is precluded due to:

     (A) Intrinsic factors including added or natural characteristics of the food such as preservatives, antimicrobials, humectants, acidulants or nutrients;

     (B) Extrinsic factors including environmental or operational factors that affect the food such as packaging, modified atmosphere such as reduced oxygen packaging, shelf life and use, or temperature range of storage and use; or

     (C) A combination of intrinsic and extrinsic factors; or

     (v) A food that does not support the growth or toxic formation of pathogenic microorganisms in accordance with (c)(i) or (iv) of this subsection even though the food might contain a pathogenic microorganism or chemical or physical contaminant at a level sufficient to cause illness or injury.

     (89) "Potluck" means an event where:

     (a) People are gathered to share food;

     (b) People attending the event are expected to bring food to share;

     (c) There is no compensation provided for people bringing food to the event;

     (d) There is no charge for any food or beverage provided at the event; and

     (e) The event is not conducted for commercial purposes.

     (90) "Poultry" means:

     (a) Any domesticated bird (chickens, turkeys, ducks, geese, guineas, ratites, or squabs), whether live or dead, as defined in 9 C.F.R. 381.1 Poultry Products Inspection Regulations Definitions, Poultry; and

     (b) Any migratory waterfowl or game bird, pheasant, partridge, quail, grouse, or pigeon, whether live or dead, as defined in 9 C.F.R. 362.1 Voluntary Poultry Inspection Regulations, Definitions.

     (91) "Premises" means:

     (a) The physical facility, its contents, and the contiguous land or property under the control of the permit holder; or

     (b) The physical facility, its contents, and the land or property not described under (a) of this subsection if its facilities and contents are under control of the permit holder and might impact food establishment personnel, facilities, or operations, and a food establishment is only one component of a larger operation such as a health care facility, hotel, motel, school, recreational camp, or prison.

     (92) "Preschool."

     (a) Preschool means a program that provides organized care and education for children below the age required for kindergarten entry. Preschools operate for two or more days per week with no child enrolled on a regular basis for more than four hours per day.

     (b) Preschools do not include:

     (i) Programs where the parent or guardian is present at each session;

     (ii) Parent-child classes where the focus is on parent education;

     (iii) Short-term parks and recreation programs;

     (iv) Informal parent and child groups;

     (v) Irregular babysitting;

     (vi) Licensed child care; or

     (vii) Food preparation and service operations otherwise under permit or license by the regulatory authority.

     (93) "Primal cut" means a basic major cut into which carcasses and sides of meat are separated, such as beef round, pork loin, lamb flank, or veal breast.

     (94) "Private event" means a private gathering limited to members and guests of members of a family, organization, or club, where the event is not open to the general public, and where food is provided without compensation.

     (95) "Public water system" means a drinking water system that is operated in compliance with chapters 246-290 and 246-291 WAC.

     (96) "Ratite" means a flightless bird such as an emu, ostrich, or rhea.

     (97) "Ready-to-eat food."

     (a) Ready-to-eat food means food that:

     (i) Is in a form that is edible without additional preparation to achieve food safety, as specified under WAC 246-215-03400 (1) through (3) or WAC 246-215-03405 or 246-215-03425; or

     (ii) Is raw or partially cooked animal food and the consumer is advised as specified under WAC 246-215-03400 (4)(a) and (c); or

     (iii) Is prepared in accordance with a variance that is granted as specified under WAC 246-215-03400 (4)(d); and

     (iv) Might receive additional preparation for palatability or aesthetic, epicurean, gastronomic, or culinary purposes.

     (b) Ready-to-eat food includes:

     (i) Raw animal food that is cooked as specified under WAC 246-215-03400 or 246-215-03405, or frozen as specified under WAC 246-215-03425;

     (ii) Raw fruits and vegetables that are washed as specified under WAC 246-215-03318;

     (iii) Fruits and vegetables that are cooked for hot holding, as specified under WAC 246-215-03410;

     (iv) All potentially hazardous food that is cooked to the temperature and time required for the specific food under WAC 246-215-03400 through 246-215-03445 and cooled as specified under WAC 246-215-03515;

     (v) Plant food for which further washing, cooking, or other processing is not required for food safety, and from which rinds, peels, husks, or shells, if naturally present, are removed;

     (vi) Substances derived from plants such as spices, seasonings, and sugar;

     (vii) A bakery item such as bread, cakes, pies, fillings, or icing for which further cooking is not required for food safety;

     (viii) The following products that are produced in accordance with USDA guidelines and that have received a lethality treatment for pathogens: Dry, fermented sausages, such as dry salami or pepperoni; salt cured meat and poultry products, such as prosciutto ham, country cured ham, and Parma ham; and dried meat and poultry products, such as jerky or beef sticks; and

     (ix) Foods manufactured according to 21 C.F.R. Part 113, Thermally Processed Low-Acid Foods Packaged in Hermetically Sealed Containers.

     (98) "Red high risk factors" are improper practices or procedures identified as the most prevalent contributing factors to foodborne illness or injury, as listed on the Food Establishment Inspection Report form.

     (99) "Reduced oxygen packaging."

     (a) Reduced oxygen packaging means:

     (i) The reduction of the amount of oxygen in a package by removing oxygen; displacing oxygen and replacing it with another gas or combination of gases; or otherwise controlling the oxygen content to a level below that normally found in the surrounding atmosphere (approximately twenty-one percent at sea level); and

     (ii) A process as specified in (a)(i) of this subsection that involves a food for which the hazards Clostridium botulinum or Listeria monocytogenes require control in the final packaged form.

     (b) Reduced oxygen packaging includes:

     (i) Vacuum packaging, in which air is removed from a package of food and the package is hermetically sealed so that a vacuum remains inside the package;

     (ii) Modified atmosphere packaging, in which the atmosphere of a package of food is modified so that its composition is different from air but the atmosphere might change over time due to the permeability of the packaging material or the respiration of the food. Modified atmosphere packaging includes reduction of the proportion of oxygen, total replacement of oxygen, or an increase in the proportion of other gases such as carbon dioxide or nitrogen;

     (iii) Controlled atmosphere packaging, in which the atmosphere of a package of food is modified so that until the package is opened, its composition is different from air, and continuous control of that atmosphere is maintained, such as by using oxygen scavengers or a combination of total replacement of oxygen, nonrespiring food, and impermeable packaging material;

     (iv) Cook chill packaging, in which cooked food is hot filled into impermeable bags which have the air expelled and are then sealed or crimped closed. The bagged food is rapidly chilled and refrigerated at temperatures that inhibit the growth of psychrotrophic pathogens; or

     (v) Sous vide packaging, in which raw or partially cooked food is placed in hermetically sealed, impermeable bag, cooked in the bag, rapidly chilled, and refrigerated at temperatures that inhibit the growth of psychrotrophic pathogens.

     (100) "Refuse" means solid waste not carried by water through a sewage system.

     (101) "Regulatory authority" means the local, state, or federal enforcement body or authorized representative having jurisdiction over the food establishment. The local board of health, acting through the local health officer, is the regulatory authority for the activity of a food establishment, except as otherwise provided by law.

     (102) "Reminder" means a written statement concerning the health risk of consuming animal foods raw, undercooked, or without otherwise being processed to eliminate pathogens.

     (103) "Reservice" means the transfer of food that is unused and returned by a consumer after being served or sold and in the possession of the consumer, to another person.

     (104) "Restrict" means to limit the activities of a food employee so that there is no risk of transmitting a disease that is transmissible through food and the food employee does not work with exposed food, clean equipment, utensils, linens; and unwrapped single-service or single-use articles.

     (105) "Restricted egg" means any check, dirty egg, incubator reject, inedible, leaker, or loss as defined in 9 C.F.R. 590.

     (106) "Restricted use pesticide" means a pesticide product that contains the active ingredients specified in 40 C.F.R. 152.175 Pesticides classified for restricted use, and that is limited to use by or under the direct supervision of a certified operator.

     (107) "Risk" means the likelihood that an adverse health effect will occur within a population as a result of a hazard in a food.

     (108) "Safe material" means:

     (a) An article manufactured from or composed of materials that might not reasonably be expected to result, directly or indirectly, in their becoming a component or otherwise affecting the characteristics of any food;

     (b) An additive that is used as specified in Section 409 of the federal Food, Drug, and Cosmetic Act; or

     (c) Other materials that are not additives and that are used in conformity with applicable regulations of the Food and Drug Administration.

     (109) "Sanitization" means the application of cumulative heat or chemicals on cleaned food-contact surfaces that, when evaluated for efficacy, is sufficient to yield a reduction of five logs, which is equal to a 99.999% reduction, of representative disease microorganisms of public health importance.

     (110) "Sealed" means free of cracks or other openings that allow the entry or passage of moisture.

     (111) "Service animal" means any dog that is individually trained to do work or perform tasks for the benefit of an individual with a disability, including a physical, sensory, psychiatric, intellectual, or other mental disability, as specified in RCW 49.60.218.

     (112) "Servicing area" means an operating base location to which a mobile food establishment or transportation vehicle returns regularly for such things as vehicle and equipment cleaning, discharging liquid or solid wastes, refilling water tanks and ice bins, and boarding food.

     (113) "Sewage" means liquid waste containing animal or vegetable matter in suspension or solution and might include liquids containing chemicals in solution.

     (114) "Shellfish control authority" means a state, federal, foreign, tribal, or other government entity legally responsible for administering a program that includes certification of molluscan shellfish harvesters and dealers for interstate commerce.

     (115) "Shellstock" means raw, in-shell molluscan shellfish.

     (116) "Shiga toxin-producing Escherichia coli" (STEC) means any E. coli capable of producing Shiga toxins (also called verocytotoxins or "Shiga-like" toxins). Examples of serotypes of STEC include both O157 and non-O157 E. coli. Also see Enterohemorrhagic Escherichia coli.

     (117) "Shucked shellfish" means molluscan shellfish that have one or both shells removed.

     (118) "Single-service articles" means tableware, carry-out utensils, and other items such as bags, containers, placemats, stirrers, straws, toothpicks, and wrappers that are designed and constructed for one-time, one-person use after which they are intended for discard.

     (119) "Single-use articles."

     (a) Single-use articles means utensils and bulk food containers designed and constructed to be used once and discarded.

     (b) Single-use articles includes items such as wax paper, butcher paper, plastic wrap, formed aluminum food containers, jars, plastic tubs or buckets, bread wrappers, pickle barrels, ketchup bottles, and number 10 cans which do not meet the materials, durability, strength, and cleanability specifications under WAC 246-215-04100, 246-215-04200, and 246-215-04204 for multiuse utensils.

     (120) "Slacking" means the process of moderating the temperature of a food such as allowing a food to gradually increase from a temperature of -10°F (-23°C) to 25°F (-4°C) in preparation for deep-fat frying or to facilitate even heat penetration during the cooking of previously block-frozen food such as shrimp.

     (121) "Smooth" means:

     (a) A food-contact surface having a surface free of pits and inclusions with a cleanability equal to or exceeding that of (100 grit) number three stainless steel;

     (b) A nonfood-contact surface of equipment having a surface equal to that of commercial grade hot-rolled steel free of visible scale; and

     (c) A floor, wall, or ceiling having an even or level surface with no roughness or projections that render it difficult to clean.

     (122) "Tableware" means eating, drinking, and serving utensils for table use such as flatware including forks, knives, and spoons; hollowware including bowls, cups, serving dishes, and tumblers; and plates.

     (123) "Temperature measuring device" means a thermometer, thermocouple, thermistor, or other device that indicates the temperature of food, air, or water.

     (124) "Temporary food establishment" means a food establishment:

     (a) Operating at a fixed location, with a fixed menu, for not more than twenty-one consecutive days in conjunction with a single event or celebration, such as a fair or festival; or

     (b) Operating not more than three days a week at a fixed location, with a fixed menu, in conjunction with an approved, recurring, organized event, such as a farmers market.

     (125) "USDA" means the United States Department of Agriculture.

     (126) "Utensil" means a food-contact implement or container used in the storage, preparation, transportation, dispensing, sale, or service of food, such as kitchenware or tableware that is multiuse, single-service, or single-use; gloves used in contact with food; temperature sensing probes of food temperature measuring devices; and probe-type price or identification tags used in contact with food.

     (127) "Variance" means a written document issued by the regulatory authority that authorizes a modification or waiver of one or more requirements of this chapter if, in the opinion of the regulatory authority, a health hazard or nuisance will not result from the modification or waiver.

     (128) "Vending machine" means a self-service device that, upon insertion of a coin, paper currency, token, card, or key, or by optional manual operation, dispenses unit servings of food in bulk or in packages without the necessity of replenishing the device between each vending operation.

     (129) "Vending machine location" means the room, enclosure, space, or area where one or more vending machines are installed and operated and includes the storage areas and areas on the premises that are used to service and maintain the vending machines.

     (130) "Warewashing" means the cleaning and sanitizing of utensils and food-contact surfaces of equipment.

     (131) "Whole-muscle, intact beef" means whole muscle beef that is not injected, mechanically tenderized, reconstructed, or scored and marinated, from which beef steaks may be cut.

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     (2) In a food establishment with two or more separately permitted departments that are the legal responsibility of the same permit holder and that are located on the same premises, the permit holder may, during specific time periods when food is not being prepared, packaged, or served, designate a single person in charge who is present on the premises during all hours of operation, and who is responsible for each separately permitted food establishment on the premises.

[]

     (1) Complying with this chapter by having no violations of red high risk factors during the current inspection;

     (2) Being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or

     (3) Responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include:

     (a) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a food employee;

     (b) Explaining the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that might cause foodborne disease;

     (c) Describing the symptoms associated with the diseases that are transmissible through food;

     (d) Explaining the significance of the relationship between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness;

     (e) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish;

     (f) Stating the required food temperatures and times for safe cooking of potentially hazardous food including meat, poultry, eggs, and fish;

     (g) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food;

     (h) Describing the relationship between the prevention of foodborne illness and the management and control of the following:

     (i) Cross contamination;

     (ii) Hand contact with ready-to-eat foods;

     (iii) Handwashing; and

     (iv) Maintaining the food establishment in a clean condition and in good repair;

     (i) Describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic reaction;

     (j) Explaining the relationship between food safety and providing equipment that is:

     (i) Sufficient in number and capacity; and

     (ii) Properly designed, constructed, located, installed, operated, maintained, and cleaned;

     (k) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment;

     (l) Identifying the source of water used and measures taken to ensure that it remains protected from contamination such as providing protection from backflow and precluding the creation of cross connections;

     (m) Identifying poisonous or toxic materials in the food establishment and the procedures necessary to ensure that they are safely stored, dispensed, used, and disposed of according to law;

     (n) Identifying critical control points in the operation from purchasing through sale or service that when not controlled can contribute to the transmission of foodborne illness and explaining steps taken to ensure that the points are controlled in accordance with the requirements of this chapter;

     (o) Explaining the details of how the person in charge and food employees comply with the HACCP plan if a plan is required by the law, this chapter, or an agreement between the regulatory authority and the food establishment;

     (p) Explaining the responsibilities, rights, and authorities assigned by this chapter to the:

     (i) Food employee;

     (ii) Conditional employee;

     (iii) Person in charge; and

     (iv) Regulatory authority;

     (q) Explaining how the person in charge, food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees.

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     (1) Food establishment operations are not conducted in a private home or in a room used as living or sleeping quarters as specified under WAC 246-215-06290;

     (2) Persons unnecessary to the food establishment operation are not allowed in the food preparation, food storage, or warewashing areas, except that brief visits and tours may be authorized by the person in charge if steps are taken to ensure that exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles are protected from contamination;

     (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, and warewashing areas comply with this chapter;

     (4) Employees are effectively cleaning their hands by routinely monitoring the employees' handwashing;

     (5) Employees are visibly observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, not adulterated, and accurately presented, by routinely monitoring the employees' observations and periodically evaluating foods upon their receipt;

     (6) Employees are properly cooking potentially hazardous food, being particularly careful in cooking those foods known to cause severe foodborne illness and death, such as eggs and comminuted meats, through daily oversight of the employees' routine monitoring of the cooking temperatures using appropriate temperature measuring devices properly scaled and calibrated as specified under WAC 246-215-04220 and 246-215-04580(2);

     (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within four hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling;

     (8) Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed as specified under WAC 246-215-03620 that the food is not cooked sufficiently to ensure its safety;

     (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing;

     (10) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets as specified under WAC 246-215-03345;

     (11) Except when approval is obtained from the regulatory authority as specified under WAC 246-215-03300(4), employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment;

     (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; and

     (13) Food employees and conditional employees are informed of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under WAC 246-215-02205.

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     (2) The permit holder and person in charge of the food establishment shall display or file the original or a copy of the food worker card of each food employee at the employee's place of employment, to be available for inspection by the regulatory authority upon request.

     (3) This section does not add to, or remove from, the provisions of chapter 69.06 RCW and chapter 246-217 WAC regarding food worker cards.

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     (a) Have diarrhea, vomiting, sore throat with fever, or jaundice (yellow skin or eyes), except as specified under WAC 246-215-02235;

     (b) Have a lesion containing pus such as a boil or infected wound that is open or draining and is:

     (i) On the hands or wrist;

     (ii) On exposed portions of the arms; or

     (iii) On other parts of the body, unless the lesion is covered by a dry, durable, tight-fitting bandage; or

     (c) Have an illness diagnosed by a health practitioner as due to an infection with:

     (i) Hepatitis A virus;

     (ii) Salmonella Typhi (Typhoid Fever);

     (iii) Shigella; or

     (iv) Enterohemorrhagic or Shiga Toxin-producing Escherichia coli.

     (2) In addition to the reporting in subsection (1) of this section, food employees and conditional employees in a food establishment serving a highly susceptible population shall report to the person in charge if they:

     (a) Have an illness diagnosed by a health practitioner as due to an infection with Norovirus or Salmonella other than Salmonella Typhi;

     (b) Have consumed or prepared food implicated in a confirmed disease outbreak;

     (c) Have attended or worked in a setting where there is a confirmed disease outbreak;

     (d) Live in the same household as someone who works at or attended a setting where there is a confirmed disease outbreak; or

     (e) Live in the same household as or have consumed food prepared by a person who is infected or ill with:

     (i) Enterohemorrhagic or Shiga Toxin-producing Escherichia coli;

     (ii) Shigella;

     (iii) Salmonella Typhi; or

     (iv) Hepatitis A virus or jaundice.

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     (1) Jaundiced; or

     (2) Diagnosed with an illness due to a pathogen as specified under WAC 246-215-02205 (1)(c) and (2)(a).

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     (1) Diarrhea or vomiting;

     (2) Jaundice;

     (3) A diagnosed infection (symptomatic or asymptomatic) with Salmonella Typhi, Shigella, Enterohemorrhagic or Shiga Toxin-producing Escherichia coli, or hepatitis A virus;

     (4) A sore throat with fever or a diagnosed infection with Norovirus or Salmonella other than Salmonella Typhi, and works in a food establishment serving a highly susceptible population; or

     (5) A previous infection with Salmonella Typhi within the past three months without having antibiotic therapy.

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     (1) A lesion that appears inflamed or contains pus and that is not covered;

     (2) Exposure to foodborne pathogens as described in WAC 246-215-02205 (2)(b) through (e) and works in a food establishment serving a highly susceptible population; or

     (3) A sore throat with fever.

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     (1) A foodborne disease outbreak or a suspected foodborne disease outbreak; or

     (2) A food employee suspected to be infected with a disease agent that can be transmitted from a food employee through food.

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     (1) The 19th edition of the Control of Communicable Disease Manual, published by the American Public Health Association; or

     (2) Other measures the local health officer deems necessary based on his or her professional judgment, current standards of practice and the best available medical and scientific information.

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     (1) Diarrhea or vomiting: Remove exclusion when asymptomatic for more than twenty-four hours;

     (2) Jaundice: Remove exclusion with approval of the local health officer;

     (3) Sore throat with fever: Remove exclusion when asymptomatic; or

     (4) Uncovered infected wound or pustular boil: Remove restriction when skin, wound, or pustular boil is properly protected by an impermeable cover and, if on the hand or wrist, with a single-use glove.

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     (1) Exposure to Norovirus, Shigella spp., or Enterohemorrhagic or Shiga Toxin-producing Escherichia coli: Remove restriction when more than three days since potential exposure or more than three days since household contact became asymptomatic;

     (2) Exposure to Salmonella Typhi: Remove restriction when more than fourteen days since the last potential exposure or more than fourteen days since household contact became asymptomatic;

     (3) Exposure to hepatitis A: Remove restriction when:

     (a) The food employee is immune to hepatitis A virus infection because of prior illness from hepatitis A, vaccination, or IgG administration; or

     (b) More than thirty days have passed since the last day the food employee was potentially exposed or since the food employee's household contact became jaundiced.

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     (2) Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms:

     (a) Rinse under clean, running warm water;

     (b) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer;

     (c) Rub together vigorously for at least ten to fifteen seconds while:

     (i) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure; and

     (ii) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers;

     (d) Thoroughly rinse under clean, running warm water; and

     (e) Immediately follow the cleaning procedure with thorough drying using a method as specified under WAC 246-215-06310.

     (3) To avoid recontaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door.

     (4) If APPROVED and capable of removing the types of soils encountered in the food operations involved, an automatic handwashing facility may be used by food employees to clean their hands or surrogate prosthetic devices.

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     (1) After touching bare human body parts other than clean hands and clean, exposed portions of arms;

     (2) After using the toilet room;

     (3) After caring for or handling service animals or aquatic animals as specified under WAC 246-215-02415(2);

     (4) Except as specified under WAC 246-215-02400(2), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking;

     (5) After handling soiled equipment or utensils;

     (6) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks;

     (7) When switching between working with raw food and working with ready-to-eat food;    

     (8) Before donning gloves for working with ready-to-eat food unless a glove change is not the result of contamination; and

     (9) After engaging in other activities that contaminate the hands or gloves.

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     (a) Comply with one of the following:

     (i) Be an approved drug that is listed in the FDA publication Approved Drug Products with Therapeutic Equivalence Evaluations as an approved drug based on safety and effectiveness; or

     (ii) Have active antimicrobial ingredients that are listed in the FDA monograph or OTC Health-Care Antiseptic Drug Products as an antiseptic handwash; and

     (b) Comply with one of the following:

     (i) Have components that are exempted from the requirement of being listed in federal food additive regulations as specified in 21 C.F.R. 170.39 – Threshold of regulation for substances used in food contact articles; or

     (ii) Comply with and be listed in:

     (A) 21 C.F.R. 178 – Indirect food additives: Adjuvants, production aids, and sanitizers as regulated for use as a food additive with conditions of safe use; or

     (B) 21 C.F.R. 182 – Substances generally recognized as safe, 21 C.F.R. 184 – Direct food substances affirmed as generally recognized as safe, or 21 C.F.R. 186 – Indirect food substances affirmed as generally recognized as safe for use in contact with food; and

     (c) Be applied only to hands that are cleaned as specified under WAC 246-215-02305.

     (2) If a hand antiseptic or a hand antiseptic solution used as a hand dip does not meet the requirements specified under subsection (1)(b) of this section, use must be:

     (a) Followed by thorough hand rinsing in clean water before hand contact with food or by the use of gloves; or

     (b) Limited to situations that involve no direct contact with food by the bare hands.

     (3) A hand antiseptic solution used as a hand dip must be maintained clean and at a strength equivalent to at least 100 mg/L chlorine.

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     (2) Unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails while preparing food.

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     (2) A food employee may drink from a closed beverage container if the container is handled to prevent contamination of:

     (a) The employee's hands;

     (b) The container; and

     (c) Exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.

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     (2) Food employees with service animals may handle or care for their service animals and food employees may handle or care for fish in aquariums or molluscan shellfish or crustacean in display tanks if they wash their hands as specified under WAC 246-215-02305 and 246-215-02315.

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     (2) Food prepared in a private home may not be used or offered for human consumption in a food establishment.

     (3) Packaged food must be labeled as specified under law, including chapter 69.04 RCW; 21 C.F.R. 101 Food Labeling; 9 C.F.R. 317 Labeling, Marking Devices, and Containers; 9 C.F.R. 381 Subpart N Labeling and Containers; and as specified under WAC 246-215-03265 and 246-215-03270.

     (4) Fish, other than those specified under WAC 246-215-03425(2), that are intended for consumption in raw or undercooked form and allowed as specified under WAC 246-215-03400(4) may be offered for sale or service if they are obtained from a supplier that freezes the fish as specified under WAC 246-215-03425; or if they are frozen on the premises as specified under WAC 246-215-03425 and records are retained as specified under WAC 246-215-03430.

     (5) Whole-muscle, intact beef steaks that are intended for consumption in an undercooked form without a consumer advisory as specified under WAC 246-215-03400(3) must be:

     (a) Obtained from a food processing plant that, upon request by the purchaser, packages the steaks and labels them, to indicate that the steaks meet the definition of whole-muscle, intact beef; or

     (b) Deemed acceptable by the regulatory authority based on other evidence, such as written buyer specifications or invoices, that indicates that the steaks meet the definition of whole-muscle, intact beef; and

     (c) If individually cut in a food establishment:

     (i) Cut from whole-muscle, intact beef that is labeled by a food processing plant as specified in (a) of this subsection or identified as specified in (b) of this subsection;

     (ii) Prepared so they remain intact; and

     (iii) If packaged for undercooking in a food establishment, labeled as specified in (a) of this subsection or identified as specified in (b) of this subsection.

     (6) Meat and poultry that is not a ready-to-eat food and is in a packaged form when it is offered for sale or otherwise offered for consumption, must be labeled to include safe handling instructions as specified in law, including 9 C.F.R. 317.2(I) and 9 C.F.R. 381.125(b).

     (7) Eggs that have not been specifically treated to destroy all viable salmonellae must be labeled to include safe handling instructions as specified in law, including 21 C.F.R. 101.17(h).

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     (a) Commercially and legally caught or harvested; or

     (b) Approved for sale or service.

     (2) Molluscan shellfish that are recreationally caught may not be received for sale or service.

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     (2) Molluscan shellfish received in interstate commerce must be from sources that are listed in the Interstate Certified Shellfish Shippers List.

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     (2) Only the following wild harvested mushroom species may be offered for sale or service in a food establishment:

     (a) Hedgehog (Hydnum repandum, H. umbilicatum);

     (b) Porcini/King Bolete (Boletus edulis);

     (c) Lobster (Hypomyces lactifluorum growing on Russula brevipes);

     (d) Pacific Golden Chanterelle (Cantharellus formosus, C. cascadensis, C. cibarius var roseocanus);

     (e) White Chanterelle (Cantharellus subalbidus);

     (f) Yellow Foot/Winter Chanterelle (Craterellus tubaeformis);

     (g) Black Trumpet (Craterellus cornucopioides);

     (h) Saffron milk cap (Lactarius deliciosus);

     (i) Coral Hydnum/Bears Tooth (Hericium coralloides, H. abietis, H. americanum);

     (j) Oyster (Pleurotus populinus, P. pulmonarius, P. ostreaus);

     (k) Cauliflower mushroom (Sparassis crispa);

     (l) Oregon Black Truffle (Leucangium carthusianum);

     (m) Oregon White Truffle (Tuber gibbosum, T. oregonense);

     (n) Blue Chanterelle (Polyozellus multiplex);

     (o) Morchella species including, but not limited to, Black Morels (Morchella elata) and Blonde Morels (Morchella esculenta);

     (p) Matsutake/Japanese Pine Mushroom (Tricholoma magnivelare).

     (3) Wild harvested mushrooms prepared for immediate service by a food establishment must be cooked to 135°F except for those sold for home use from grocery or farmer's markets.

     (4) The permit holder shall keep written documentation supplied by the mushroom identifier for any wild harvested mushrooms offered for sale or service on file for ninety days after receipt. The documentation must include:

     (a) The common name and Latin binomial name of the mushroom;

     (b) The name, original signature, business name, mailing address, e-mail and telephone number of the mushroom identifier;

     (c) The province, state, and county or counties where harvested;

     (d) The date or dates of harvest;

     (e) The date of sale to the food establishment; and

     (f) The amount of product by weight.

     (5) This section does not apply to dried or fresh mushrooms that are grown, processed or packaged in a food processing plant regulated by a state or federal food regulatory authority.

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     (a) Commercially raised for food and:

     (i) Raised, slaughtered, and processed under a voluntary inspection program that is conducted by the agency that has animal health jurisdiction; or

     (ii) Under a routine inspection program conducted by a regulatory agency other than the agency that has animal health jurisdiction; and

     (iii) Raised, slaughtered, and processed according to:

     (A) Laws governing meat and poultry as determined by the agency that has animal health jurisdiction and the agency that conducts the inspection program; and

     (B) Requirements which are developed by the agency that has animal health jurisdiction and the agency that conducts the inspection program with consideration of factors such as the need for antemortem and postmortem examination by an approved veterinarian or veterinarian's designee;

     (b) Under a voluntary inspection program administered by the USDA for game animals such as exotic animals (reindeer, elk, deer, antelope, water buffalo, or bison) that are "inspected and approved" in accordance with 9 C.F.R. 352 Exotic Animals; Voluntary Inspection of rabbits that are "inspected and certified" in accordance with 9 C.F.R. 354 Voluntary Inspection of Rabbits and Edible Products Thereof.

     (2) A game animal may not be received for sale or service if it is a species of wildlife that is listed in 50 C.F.R. 17 Endangered and Threatened Wildlife and Plants.

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     (2) If a temperature other than 41°F (5°C) for a potentially hazardous food is specified in law governing its distribution, such as laws governing milk and molluscan shellfish, the food may be received at the specified temperature.

     (3) Raw eggs must be received in refrigerated equipment that maintains an ambient air temperature of 45°F (7°C) or less.

     (4) Potentially hazardous food that is cooked to a temperature and for a time specified under WAC 246-215-03400 through 246-215-03410 and received hot must be at a temperature of 135°F (57°C) or above.

     (5) A food that is labeled frozen and shipped frozen by a food processing plant must be received frozen.

     (6) Upon receipt, potentially hazardous food must be free of evidence of previous temperature abuse.

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     (2) Fluid milk, fluid milk products, dry milk, and dry milk products must meet "Grade A pasteurized" milk standards of chapter 15.36 RCW, except "Grade A raw milk" products meeting standards of chapter 15.36 RCW may be sold in retail stores in the original container for off-premises consumption.

     (3) Frozen milk products, such as ice cream, must be obtained pasteurized as specified in 21 C.F.R. 135 - Frozen Desserts.

     (4) Cheese must be obtained pasteurized unless alternative procedures to pasteurization are specified in the C.F.R., such as 21 C.F.R. 133 - Cheeses and Related Cheese Products, for curing certain cheese varieties.

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     (a) Name, address, and certification number of the shucker, packer, or repacker of the molluscan shellfish; and

     (b) The "sell by" or "best if used by" date for packages with a capacity of less than 1.89 L (one-half gallon) or the date shucked for packages with a capacity of 1.89 L (one-half gallon) or more.

     (2) A package of raw shucked shellfish that does not bear a label or which bears a label which does not contain all of the information as specified under subsection (1) of this section is subject to a hold order, as allowed by law, or seizure and destruction in accordance with 21 C.F.R. Subpart D - Specific Administrative Decisions Regarding Interstate Shipments, Section 1240.60(d) Molluscan Shellfish.

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     (a) Except as specified under subsection (3) of this section, on the harvester's tag or label, the following information in the following order:

     (i) The harvester's identification number that is assigned by the shellfish control authority;

     (ii) The date of harvest;

     (iii) The most precise identification of the harvest location or aquaculture site that is practicable based on the system of harvest area designations that is in use by the shellfish control authority and including the abbreviation of the name of the state or country in which the shellfish are harvested;

     (iv) The type and quantity of shellfish; and

     (v) The following statement in bold, capitalized type: "This tag is required to be attached until container is empty or retagged and thereafter kept on file for 90 days."; and

     (b) Except as specified in subsection (4) of this section, on each dealer's tag or label, the following information in the following order:

     (i) The dealer's name and address, and the certification number assigned by the shellfish control authority;

     (ii) The original shipper's certification number including the abbreviation of the name of the state or country in which the shellfish are harvested;

     (iii) The same information as specified for a harvester's tag under (a)(ii) through (iv) of this subsection; and

     (iv) The following statement in bold, capitalized type: "This tag is required to be attached until container is empty and thereafter kept on file for 90 days."

     (2) A container of shellstock that does not bear a tag or label or that bears a tag or label that does not contain all of the information as specified under subsection (1)(a) of this section is subject to a hold order, as allowed by law, or seizure and destruction in accordance with 21 C.F.R. Subpart D - Specific Administrative Decisions Regarding Interstate Shipments, Section 1240.60(d).

     (3) If a place is provided on the harvester's tag or label for a dealer's name, address and certification number, the dealer's information must be listed first.

     (4) If the harvester's tag or label is designed to accommodate each dealer's identification as specified under subsection (1)(a)(i) and (ii) of this section, individual dealer tags or labels need not be provided.

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     (1) Be obtained from a processor with a HACCP system as specified in 21 C.F.R. Part 120 Hazard Analysis and Critical Control (HACCP) Systems;

     (2) Be obtained pasteurized or otherwise treated to attain a 5-log reduction of the most resistant microorganism of public health significance as specified in 21 C.F.R. Part 120.24 Process Controls.

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     (2) For display purposes, shellstock may be removed from the container in which they are received, displayed on drained ice, or held in a display container, and a quantity specified by a consumer may be removed from the display or display container and provided to the consumer if:

     (a) The source of the shellstock on display is identified as specified under WAC 246-215-03270 and recorded as specified under WAC 246-215-03290; and

     (b) The shellstock are protected from contamination.

     (3) Shucked shellfish may be removed from the container in which they were received and held in a display container from which individual servings are dispensed upon a consumer's request if:

     (a) The labeling information for the shellfish on display as specified under WAC 246-215-03265 is retained and correlated to the date when, or dates during which, the shellfish are sold or served; and

     (b) The shellfish are protected from contamination.

     (4) Shucked shellfish may be removed from the container in which they were received and repackaged in consumer self-service containers where allowed by law if:

     (a) The labeling information for the shellfish is on each consumer self-service container as specified under WAC 246-215-03265 and 246-215-03610 (1) and (2)(a) through (e);

     (b) The labeling information as specified under WAC 246-215-03265 is retained and correlated with the date when, or dates during which, the shellfish is sold or served;

     (c) The labeling information and dates specified under (b) of this subsection are maintained for ninety days; and

     (d) The shellfish are protected from contamination.

     (5) Shellstock may be removed from the container in which they are received and repacked in consumer self-service containers if:

     (a) Each self-service container of shellstock is plainly marked with the harvest area name, harvest area date, and original shellfish dealer's certification number, including the abbreviation of the name of the state or country in which the shellfish are harvested, or otherwise marked with a code that can be used to link the product with tag or label information as specified under WAC 246-215-03270;

     (b) The tag or label information as specified under WAC 246-215-03270 for shellstock is retained in a written or electronic log for ninety days that correlates the date when, or dates during which, the shellstock sold;

     (c) The shellstock are protected from contamination; and

     (d) The packaging material allows air to get to the shellfish.

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     (2) The date when the last shellstock from the container is sold or served must be recorded on the tag or label.

     (3) The identity of the source of shellstock that are sold or served must be maintained by retaining shellstock tags or labels for ninety calendar days from the date that is recorded on the tag or label, as specified under subsection (2) of this section by:

     (a) Using an approved record keeping system that keeps the tags or labels in chronological order correlated to the date that is recorded on the tag or label, as specified under subsection (2) of this section; and

     (b) If shellstock are removed from its tagged or labeled container:

     (i) Preserving source identification by using a recordkeeping system as specified under (a) of this subsection; and

     (ii) Ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container.

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     (2) Except when washing fruits and vegetables as specified under WAC 246-215-03318 or as specified in subsection (4) of this section, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.

     (3) Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form.

     (4) Food employees not serving a highly susceptible population may contact exposed, ready-to-eat food with their bare hands if:

     (a) The permit holder obtains prior approval from the regulatory authority;

     (b) Written procedures are maintained in the food establishment and made available to the regulatory authority upon request that include:

     (i) For each bare hand contact procedure, a listing of the specific ready-to-eat foods that are touched by the hands;

     (ii) Diagrams and other information showing that handwashing facilities, installed, located, equipped, and maintained as specified under WAC 246-215-05230, 246-215-05255, 246-215-05265, 246-215-06310, and 246-215-06320, are in an easily accessible location and in close proximity to the work station where bare hand contact procedure is conducted.

     (c) A written employee health policy that documents how the food establishment complies with Part 2, Subpart B of this chapter.

     (d) Documentation that food employees acknowledge they have received training in:

     (i) The risks of contacting the specific ready-to-eat foods with bare hands;

     (ii) Proper handwashing as specified under WAC 246-215-02305;

     (iii) When to wash their hands as specified under WAC 246-215-02310;

     (iv) Where to wash their hands as specified under WAC 246-215-02315;

     (v) Proper fingernail maintenance as specified under WAC 246-215-02325;

     (vi) Prohibition of jewelry as specified under WAC 246-215-02330; and

     (vii) Good hygienic practices as specified under WAC 246-215-02400 and 246-215-02405.

     (e) Documentation that hands are washed before food preparation and as necessary to prevent cross contamination by food employees as specified under WAC 246-215-02300, 246-215-02305, 246-215-02310, and 246-215-02315 during all hours of operation when the specific ready-to-eat foods are prepared;

     (f) Documentation that food employees contacting ready-to-eat food with bare hands use two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact:

     (i) Double handwashing;

     (ii) Nail brushes;

     (iii) A hand antiseptic after handwashing as specified under WAC 246-215-02320;

     (iv) Incentive programs such as paid sick leave that assist or encourage food employees not to work when they are ill; or

     (v) Other control measures approved by the regulatory authority; and

     (g) Documentation that corrective action is taken when (a) through (f) of this subsection are not followed.

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     (a) Except as specified in (a)(iii) of this subsection, separating raw animal foods during storage, preparation, holding and display from:

     (i) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables; and

     (ii) Cooked ready-to-eat food;

     (iii) Frozen, commercially processed and packaged raw animal food may be stored and displayed with or above frozen, commercially processed and packaged, ready-to-eat food.

     (b) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding and display by:

     (i) Using separate equipment for each type; or

     (ii) Arranging each type of food in equipment so that cross contamination of one type with another is prevented; and

     (iii) Preparing each type of food at different times or in separate areas.

     (c) Cleaning equipment and utensils as specified under WAC 246-215-04605(1) and sanitizing as specified under WAC 246-215-04710;

     (d) Except as specified under WAC 246-215-03520 (2)(b) and subsection (2) of this section, storing the food in packages, covered containers, or wrappings;

     (e) Cleaning hermetically sealed containers of food of visible soil before opening;

     (f) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened;

     (g) Storing damaged, spoiled, or recalled food being held in the food establishment as specified under WAC 246-215-06415; and

     (h) Separating fruits and vegetables, before they are washed as specified under WAC 246-215-03318 from ready-to-eat food.

     (2) Subsection (1)(d) of this section does not apply to:

     (a) Whole, uncut, raw fruits and vegetables and nuts in the shell, that require peeling or hulling before consumption;

     (b) Primal cuts, quarters, or sides of raw meat or slab bacon that are hung on clean, sanitized hooks or placed on clean, sanitized racks;

     (c) Whole, uncut, processed meats such as country hams, and smoked or cured sausages that are placed on clean, sanitized racks;

     (d) Food being cooled as specified under WAC 246-215-03520; or

     (e) Shellstock.

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     (1) Cooked as specified under WAC 246-215-03400 (1)(a) or (b); or

     (2) Included in WAC 246-215-03400(4).

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     (a) Unsafe or unapproved food or color additives; and

     (b) Unsafe or unapproved levels of approved foods and color additives.

     (2) A food employee may not:

     (a) Apply sulfiting agents to fresh fruits and vegetables intended for raw consumption or to a food considered to be a good source of vitamin B₁; or

     (b) Serve or sell food specified under (a) of this subsection that is treated with sulfiting agents before receipt by the food establishment.

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     (2) Raw fruits and vegetables may be washed by using chemicals as specified under WAC 246-215-07225.

     (3) For the purposes of this section, raw vegetables include fresh herbs and sprouts.

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     (2) Except as specified in subsections (3) and (4) of this section, food that is not packaged may not be stored in direct contact with undrained ice.

     (3) Whole, raw fruits or vegetables; cut, raw vegetables such as celery or carrot sticks or cut potatoes; and tofu may be immersed in ice or water.

     (4) Raw poultry and raw fish that are received immersed in ice in shipping containers may remain in that condition while in storage awaiting preparation, display, service, or sale.

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     (1) Equipment and utensils that are cleaned as specified under WAC 246-215-04600 through 246-215-04650 and sanitized as specified under WAC 246-215-04700 through 246-215-04710; or

     (2) Single-service articles and single-use articles.

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     (1) Except as specified under subsection (2) of this section, in the food with their handles above the top of food and the container;

     (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

     (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under WAC 246-215-04605 and 246-215-04705;

     (4) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

     (5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not a potentially hazardous food; or

     (6) In a container of water maintained at a temperature of 135°F (57°C) or greater or 41°F (5°C) or less and the container is cleaned at a frequency specified under WAC 246-215-04605 (4)(g).

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     (a) Maintained dry; and

     (b) Used for no other purpose.

     (2) Cloths in-use for wiping counters and other equipment surfaces must be:

     (a) Held between uses in a chemical sanitizer solution at a concentration specified under WAC 246-215-04565; and

     (b) Laundered daily as specified under WAC 246-215-04805(4); or

     (c) Dry disposable towels used in conjunction with a spray bottle of chemical sanitizer solution at a concentration specified under WAC 246-215-04565 are not required to be held in a chemical sanitizer solution as long as the towels are disposed of after each use.

     (3) Cloths in-use for wiping surfaces in contact with raw animal foods must be kept separate from cloths used for other purposes.

     (4) Dry wiping cloths and the chemical sanitizing solutions specified in subsection (2)(a) of this section in which wet wiping cloths are held between uses must be free of food debris and visible soil.

     (5) Containers of chemical sanitizing solutions specified in subsection (2)(a) of this section in which wet wiping cloths are held between uses must be stored and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service or single-use articles.

     (6) Single-use disposable sanitizer wipes must be used in accordance with EPA-approved manufacturer's label use instructions.

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     (2) Except as specified in subsection (3) of this section, slash-resistant gloves that are used to protect the hands during operations requiring cutting must be used in direct contact only with food that is subsequently cooked as specified under Part 3, Subpart D of this chapter such as frozen food or a primal cut of meat.

     (3) Slash-resistant gloves may be used with ready-to-eat food that will not be subsequently cooked if the slash-resistant gloves have a smooth, durable, and nonabsorbent outer surface; or if the slash-resistant gloves are covered with a smooth, durable, nonabsorbent glove, or a single-use glove.

     (4) Cloth gloves may not be used in direct contact with food unless the food is subsequently cooked as required under Part 3, Subpart D such as frozen food or a primal cut of meat.

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     (2) Except as specified in subsection (3) of this section, self-service consumers may not be allowed to use soiled tableware, including single-service articles, to obtain additional food from the display and serving equipment.

     (3) Drinking cups and containers may be reused by self-service consumers if refilling is a contamination-free process as specified under WAC 246-215-04230 (1), (2), and (3).

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     (2) Except as specified in subsection (3) of this section, a take-home food container refilled with food that is not potentially hazardous food must be cleaned as specified under WAC 246-215-04650(2).

     (3) Single service cups and personal take out beverage containers, such as thermally insulated bottles, nonspill coffee cups, and promotional beverage glasses, may be refilled by employees or the consumer if refilling is a contamination-free process as specified under WAC 246-215-04230 (1), (2), and (4).

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     (a) In a clean, dry location;

     (b) Where it is not exposed to splash, dust, or other contamination; and

     (c) At least six inches (15 cm) above the floor.

     (2) Food in packages and working containers may be stored less than six inches (15 cm) above the floor on case lot handling equipment as specified under WAC 246-215-04268.

     (3) Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

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     (1) In locker rooms;

     (2) In toilet rooms;

     (3) In dressing rooms;

     (4) In garbage rooms;

     (5) In mechanical rooms;

     (6) Under sewer lines that are not shielded to intercept potential drips;

     (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed;

     (8) Under open stairwells; or

     (9) Under other sources of contamination.

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     (2) If packaged for consumer self-service, hard crusted breads such as baguettes must be completely covered and may be open at one end.

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     (2) Condiments at a vending machine location must be in individual packages or provided in dispensers that are filled at an approved location, such as the food establishment that provides food to the vending machine location, a food processing plant that is regulated by the agency that has jurisdiction over the operation, or a properly equipped facility that is located on the site of the vending machine location.

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     (a) Consumer self-service of ready-to-eat foods at buffets or salad bars that serve foods such as sushi or raw shellfish;

     (b) Ready-to-cook individual portions for cooking and immediate consumption on the premises such as consumer-cooked meats or consumer-selected ingredients for Mongolian barbecue; or

     (c) Raw, frozen shrimp, lobster, finfish, calamari, or adductor muscle of scallop; or frozen, breaded seafood.

     (2) Consumer self-service operations for ready-to-eat foods must be provided with suitable utensils or effective dispensing methods that protect the food from contamination.

     (3) Consumer self-service operations such as buffets and salad bars must be monitored by food employees trained in safe operating procedures.

     (4) Containers for display and service of ready-to-eat, unpackaged, bulk foods for consumer self-service must have a consumer access point no less than 30 inches above floor level, except for approved containers of liquids.

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     (2) Except as specified under WAC 246-215-03800(7), a container of food that is not potentially hazardous food may be re-served from one consumer to another if:

     (a) The food is dispensed so that it is protected from contamination and the container is closed between uses, such as a narrow-neck bottle containing catsup, steak sauce, or wine; or

     (b) The food, such as crackers, salt, or pepper, is in an opened original package and is maintained in sound condition.

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     (a) 145°F (63°C) or above for fifteen seconds for:

     (i) Raw eggs that are broken and prepared in response to a consumer's order and for immediate service; and

     (ii) Except as specified under (b) and (c) of this subsection and subsections (2) and (3) of this section, fish and meat, including game animals commercially raised for food as specified under WAC 246-215-03230 (1)(a) and game animals under a voluntary inspection program as specified under WAC 246-215-03230 (1)(b);

     (b) 155°F (68°C) for fifteen seconds or a temperature and time combination specified in the following chart, provided that food employees monitor both temperature and time under an approved plan, for ratites; mechanically tenderized and injected meats; and comminuted fish, meat, game animals commercially raised for food as specified under WAC 246-215-03230 (1)(a), game animals under a voluntary inspection program as specified under WAC 246-215-03230 (1)(a); and raw eggs that are not prepared as specified under (a)(i) of this subsection; or

     (2) Whole meat roasts, including beef, corned beef, lamb, pork, and cured pork roasts such as ham, must be cooked:

     (a) In an oven that is preheated to the temperature specified for the roast's weight in Table 3-2 and that is held at that temperature; and

1	Relative humidity greater than 90% for at least one hour as measured in the cooking chamber or exit of the oven; or in a moisture-impermeable bag that provides 100% humidity.

     (b) As specified in the following chart, to heat all parts of the food to a temperature and for the holding time that corresponds to that temperature:

     (a) The food establishment serves a population that is not a highly susceptible population;

     (b) The steak is labeled to indicate that it meets the definition of whole-muscle, intact beef as specified under WAC 246-215-03200(5); and

     (c) The steak is cooked on both the top and the bottom to a surface temperature of 145°F (63°C) or above and a cooked color change is achieved on all external surfaces.

     (4) A raw animal food such as raw egg, raw fish, raw-marinated fish, raw molluscan shellfish, or steak tartare; or a partially cooked food such as lightly cooked fish, soft cooked eggs, or rare meat other than whole-muscle, intact beef steaks as specified in subsection (3) of this section, may be served or offered for sale in a ready-to-eat form if:

     (a) As specified under WAC 246-215-03800 (3)(a) and (b), the food establishment serves a population that is not a highly susceptible population;

     (b) The food is not offered from a children's menu or children's section of any menu; and

     (c) The consumer is informed as specified under WAC 246-215-03620 that to ensure its safety, the food should be cooked as specified under subsection (1) or (2) of this section; or

     (d) The regulatory authority grants a variance from subsection (1) or (2) of this section as specified under WAC 246-215-08110 based on a HACCP plan that:

     (i) Is submitted by the permit holder and approved as specified under WAC 246-215-08115;

     (ii) Documents scientific data or other information showing that a lesser time and temperature regimen results in safe food; and

     (iii) Verifies that equipment and procedures for food preparation and training of food employees at the food establishment meet the conditions of the variance.

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     (1) Rotated or stirred throughout or midway during cooking to compensate for uneven distribution of heat;

     (2) Covered to retain surface moisture;

     (3) Heated to a temperature of at least 165°F (74°C) in all parts of the food; and

     (4) Allowed to stand covered for two minutes after cooking to obtain temperature equilibrium.

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     (1) Subject to an initial heating process that is no longer than sixty minutes in duration;

     (2) Immediately after initial heating, cooled according to the time and temperature parameters specified for cooked, potentially hazardous food under WAC 246-215-03515(1);

     (3) After cooling, held frozen or cold, as specified for potentially hazardous food under WAC 246-215-03525 (1)(b);

     (4) Prior to sale or service, cooked using a process that heats all parts of the food to a temperature of at least 165°F (74°C) for fifteen seconds;

     (5) Cooled according to the time and temperature parameters specified for cooked potentially hazardous food under WAC 246-215-03515(1) if not either hot held as specified under WAC 246-215-03525(1), served immediately, or held using time as a public health control as specified under WAC 246-215-03530 after complete cooking;

     (6) Prepared and stored according to written procedures that:

     (a) Have obtained prior approval from the regulatory authority;

     (b) Are maintained in the food establishment and are available to the regulatory authority upon request;

     (c) Describe how the requirements specified under subsections (1) through (5) of this section are to be monitored and documented by the permit holder and the corrective actions to be taken if the requirements are not met;

     (d) Describe how the foods, after initial heating, but prior to complete cooking, are to be marked or otherwise identified as foods that must be cooked as specified under subsection (4) of this section prior to being offered for sale or service; and

     (e) Describe how the foods, after initial heating but prior to cooking as specified under subsection (4) of this section, are to be separated from ready-to-eat foods as specified under WAC 246-215-03306(1); and

     (7) Raw animal foods that are grill marked must be:

     (a) Immediately after initial heating, cooled according to the time and temperature parameters specified for cooked potentially hazardous food under WAC 246-215-03515(1);

     (b) Marked or otherwise identified as foods that must be cooked;

     (c) Separated from ready-to-eat foods as specified under WAC 246-215-03306(1);

     (d) Prior to sale or service, cooked to the temperatures specified under WAC 246-215-03400;

     (e) Hot held as specified under WAC 246-215-03525(1), served immediately, or held using time as a public health control as specified under WAC 246-215-03530 after complete cooking; and

     (f) Disposed if left over after cooking and hot holding.

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     (a) Frozen and stored at a temperature of -4°F (-20°C) or below for one hundred sixty-eight hours (seven days) in a freezer; or

     (b) Frozen at -31°F (-35°C) or below until solid and stored at -31°F (-35°C) for fifteen hours; or

     (c) Frozen at -31°F (-35°C) or below until solid and stored at -4°F (-20°C) or below for a minimum of twenty-four hours.

     (2) Subsection (1) of this section does not apply to:

     (a) Molluscan shellfish;

     (b) Tuna of the species Thunnus alalunga, Thunnus albacores (Yellowfin tuna), Thunnus atlanticus, Thunnus maccoyii (Bluefin tuna, Southern), Thunnus obesus (Bigeye tuna), or Thunnus thynnus (Bluefin tuna, Northern); or

     (c) Aquacultured fish, such as salmon, that:

     (i) If raised in open water, are raised in net pens; or

     (ii) Are raised in land-based operations such as ponds or tanks; and

     (iii) Are fed formulated feed, such as pellets, that contains no live parasites infective to the aquacultured fish.

     (3) Fish eggs that have been removed from the skein and rinsed.

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     (2) If the fish are frozen by a supplier, a written agreement or statement from the supplier stipulating that the fish supplied are frozen to a temperature and for a time specified under Section 3-402.11 may substitute for the records specified under subsection (1) of this section.

     (3) If raw, raw marinated, partially cooked, or marinated partially cooked fish are served or sold in ready-to-eat form, and the fish are raised and fed as specified under WAC 246-215-03425 (2)(c), a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed as specified under WAC 246-215-03425 (2)(c), must be obtained by the person in charge and retained in the records of the food establishment for ninety calendar days beyond the time of service or sale of the fish.

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     (2) Except as specified under subsection (3) of this section, potentially hazardous food reheated in a microwave oven for hot holding must be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) and the food is rotated or stirred, covered, and allowed to stand covered for two minutes after reheating.

     (3) Ready-to-eat food taken from a commercially processed, hermetically sealed container, or from an intact package from a food processing plant that is inspected by the food regulatory authority that has jurisdiction over the plant, must be heated to a temperature of at least 135°F (57°C) for hot holding.

     (4) Reheating for hot holding as specified under subsections (1) through (3) of this section must be done rapidly and the time the food is between 41°F (5°C) and the temperature specified under subsections (1) through (3) of this section may not exceed two hours.

     (5) Remaining unsliced portions of meat roasts that are cooked as specified under WAC 246-215-03400(2) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under WAC 246-215-03400(2).

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     (1) Treated under a HACCP plan as specified under WAC 246-215-08215 (2) through (5) to attain a 5-log reduction, which is equal to a 99.999% reduction, of the most resistant microorganism of public health significance; or

     (2) Labeled, if not treated to yield a 5-log reduction of the most resistant microorganism of public health significance:

     (a) As specified under WAC 246-215-03610; and

     (b) As specified in 21 C.F.R. 101.17(g) Food labeling, warning, notice, and safe handling statements, juices that have not been specifically processed to prevent, reduce, or eliminate the presence of pathogens with the following, "Warning: This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems."

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     (1) Under refrigeration that maintains the food temperature at 41°F (5°C) for less; or

     (2) At any temperature if the food remains frozen.

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     (1) Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

     (2) Completely submerged under running water:

     (a) At a water temperature of 70°F (21°C) or below;

     (b) With sufficient water velocity to agitate and float off loose particles in an overflow; and

     (c) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C); or

     (d) For a period of time that does not allow thawed portions of raw animal food requiring cooking as specified under WAC 246-215-03400 (1) or (2) to be above 41°F (5°C) for more than four hours including:

     (i) The time the food is exposed to the running water and the time needed for preparation for cooking; or

     (ii) The time it takes under refrigeration to lower the food temperature to 41°F (5°C);

     (3) As part of a cooking process if the food that is frozen is:

     (a) Cooked as specified under WAC 246-215-03400 (1) or (2) or 246-215-03405; or

     (b) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or

     (4) Using any procedure if a portion of frozen, ready-to-eat food is thawed and prepared for immediate service in response to an individual customer's order.

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     (a) Within two hours from 135°F (57°C) to 70°F (21°C);

     (b) Within a total of six hours from 135°F (57°C) to 41°F (5°C) or less; or

     (c) As alternatives to the cooling provisions of (a) and (b) of this subsection, the following rapid cooling procedures are allowed:

     (i) Continuous cooling of foods in a shallow layer of two inches or less, uncovered, protected from cross contamination, in cooling equipment maintaining an ambient air temperature of 41°F (5°C) or less; or

     (ii) Continuous cooling of intact pieces of meat that is not comminuted and is no greater than four inches thick, uncovered, unwrapped, not touching other pieces of food, protected from cross contamination, in cooling equipment maintaining an ambient temperature of 41°F (5°C) or less.

     (2) Potentially hazardous food must be cooled within four hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna.

     (3) Except as specified in subsection (4) of this section, a potentially hazardous food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier as specified under WAC 246-215-03235(2), must be cooled within four hours to 41°F (5°C) or less.

     (4) Raw eggs must be received as specified under WAC 246-215-03235(3) and immediately placed in refrigerated equipment that maintains an ambient air temperature of 45°F (7°C) or less.

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     (a) Placing the food in shallow pans;

     (b) Separating the food into smaller or thinner portions;

     (c) Using rapid cooling equipment;

     (d) Stirring the food in a container placed in an ice water bath;

     (e) Using containers that facilitate heat transfer;

     (f) Adding ice as an ingredient; or

     (g) Other effective methods.

     (2) When placed in cooling or cold holding equipment, food containers in which food is being cooled must be:

     (a) Arranged in the equipment to provide maximum heat transfer through the container walls; and

     (b) Loosely covered, or uncovered if using the alternative cooling provisions in WAC 246-215-03515 (1)(c) and if protected from overhead contamination as specified under WAC 246-215-03351 (1)(b), during the cooling period to facilitate heat transfer from the surface of the food.

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     (a) At 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified under WAC 246-215-03400(2) or reheated as specified under WAC 246-215-03440 may be held at a temperature of 130°F (54°C) or above; or

     (b) At 41°F (5°C) or less.

     (2) Eggs that have not been treated to destroy all viable salmonellae must be stored in refrigerated equipment that maintains an ambient air temperature of 45°F (7°C) or less.

     (3) Potentially hazardous food in a homogenous liquid form may be maintained outside the temperature control requirements, as specified under subsection (1) of this section, while contained within specially designed equipment that complies with the design and construction requirements as specified under WAC 246-215-04230(5).

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     (a) Written procedures must be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request that specify:

     (i) Methods of compliance with subsections (2)(a) through (c) of this section; and

     (ii) Methods of compliance with WAC 246-215-03515 for food that is prepared, cooked, and refrigerated before time is used as a public health control.

     (2) If time without temperature control is used as the public health control up to a maximum of four hours:

     (a) The food must have an internal temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;

     (b) The food must be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control;

     (c) The food must be cooked and served, served at any temperature if ready-to-eat or discarded, within four hours from the point in time when the food is removed from temperature control; and

     (d) The food in unmarked containers or packages, or marked to exceed a four-hour limit, must be discarded.

     (3) A food establishment that serves a highly susceptible population may not use time as specified under subsections (1) and (2) of this section as the public health control for raw eggs.

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     (1) Smoking food as a method of food preservation rather than as a method of flavor enhancement;

     (2) Curing food;

     (3) Using food additives or adding components such as vinegar:

     (a) As a method of food preservation rather than as a method of flavor enhancement; or

     (b) To render a food so that it is not potentially hazardous food;

     (4) Packaging food using a reduced oxygen packaging method except where the growth of and toxin formation by Clostridium botulinum and the growth of Listeria monocytogenes are controlled as specified under WAC 246-215-03540;

     (5) Operating a molluscan shellfish life-support system display tank used to store or display shellfish that are offered for human consumption;

     (6) Custom processing animals that are for personal use as food and not for sale or service in a food establishment;

     (7) Preparing food by another method that is determined by the regulatory authority to require a variance; or

     (8) Sprouting seeds or beans.

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     (2) A food establishment that packages potentially hazardous food using a reduced oxygen packaging method shall have a HACCP plan that contains the information specified under WAC 246-215-08215(4) and that:

     (a) Identifies the food to be packaged;

     (b) Except as specified under subsections (3) through (5) of this section, requires that the packaged food must be maintained at 41°F (5°C) or less and meet at least one of the following requirements:

     (i) Has an A_w of 0.91 or less;

     (ii) Has a pH of 4.6 or less;

     (iii) Is a meat or poultry product cured at a food processing plant regulated by the USDA using substances specified in 9 C.F.R. 424.21, Use of Food Ingredients and Sources of Radiation, and is received in an intact package; or

     (iv) Is a food with a high level of competing organisms such as raw meat, raw poultry, or raw vegetables;

     (c) Describes how the package must be prominently and conspicuously labeled on the principal display panel in bold type on a contrasting background, with instructions to:

     (i) Maintain the food at 41°F (5°C) or below; and

     (ii) Discard the food if within fourteen calendar days of its packaging it is not served for on-premises consumption, or consumed if served or sold for off-premises consumption;

     (d) Limits the refrigerated shelf life to no more than fourteen calendar days from packaging to consumption, except the time the product is maintained frozen, or the original manufacturer's "sell by" or "use by" date, whichever occurs first:

     (e) Includes operational procedures that:

     (i) Prohibit contacting ready-to-eat food with bare hands as specified under WAC 246-215-03300(2);

     (ii) Identify a designated work area and the method by which:

     (A) Physical barriers or methods of separation of raw foods and ready-to-eat foods minimize cross contamination; and

     (B) Access to the processing equipment is limited to responsible trained personnel familiar with the potential hazards of the operation; and

     (iii) Delineate cleaning and sanitization procedures for food contact surfaces; and

     (f) Describes the training program that ensures that the individual responsible for the reduced oxygen packaging operation understands the:

     (i) Concepts required for a safe operation;

     (ii) Equipment and facilities; and

     (iii) Procedures specified under (e) of this subsection and WAC 246-215-08215(4).

     (3) Except for fish that is frozen before, during, and after packaging, a food establishment may not package fish using a reduced oxygen packaging method.

     (4) Except as specified under subsection (3) of this section, a food establishment that packages food using a cook-chill or sous vide process shall:

     (a) Implement a HACCP plan that contains the information as specified under WAC 246-215-08215(4);

     (b) Ensure the food is:

     (i) Prepared and consumed on the premises, or prepared and consumed off the premises but within the same business entity with no distribution or sale of the packaged product to another business entity or the consumer;

     (ii) Cooked to heat all parts of the food to a temperature and for a time as specified under WAC 246-215-03400;

     (iii) Protected from contamination before and after cooking as specified under Part 3, Subpart C and D;

     (iv) Placed in a package with an oxygen barrier and sealed before cooking, or placed in a package and sealed immediately after cooking and before reaching a temperature below 135°F (57°C);

     (v) Cooled to 41°F (5°C) in the sealed package or bag as specified under WAC 246-215-03515 and subsequently:

     (A) Cooled to 34°F (1°C) within forty-eight hours of reaching 41°F (5°C) and held at that temperature until consumed or discarded within thirty days after the date of packaging;

     (B) Cooled to 34°F (1°C) within forty-eight hours of reaching 41°F (5°C), removed from refrigeration equipment that maintains a 34°F (1°C) food temperature and then held at 41°F (5°C) or less for no more than seventy-two hours, at which time the food must be consumed or discarded;

     (C) Cooled to 38°F (3°C) or less within twenty-four hours of reaching 41°F (5°C) and held there for no more than seventy-two hours from packaging, at which time the food must be consumed or discarded;

     (D) Held frozen with no shelf life restriction while frozen until consumed or used.

     (vi) Held in a refrigeration unit that is equipped with an electronic system that continuously monitors time and temperature and is visually examined for proper operation twice daily;

     (vii) If transported off-site to a satellite location of the same business entity, equipped with verifiable electronic monitoring devices to ensure that times and temperatures are monitored during transportation; and

     (viii) Labeled with the product name and the date packaged; and

     (c) Maintain the records required to confirm that cooling and cold holding refrigeration time/temperature parameters are required as part of the HACCP plan and:

     (i) Make such records available to the regulatory authority upon request; and

     (ii) Hold such records for at least six months after the last date the product was sold or served.

     (d) Implement written operational procedures as specified under subsection (2)(e) of this section and a training program as specified under subsection (2)(f) of this section.

     (5) A food establishment that packages cheese using a reduced oxygen packaging method shall:

     (a) Limit the cheeses packaged to those that are commercially manufactured in a food processing plant with no ingredients added in the food establishment and that meet the Standards of Identity as specified in 21 C.F.R. 133.150 Hard cheeses, 21 C.F.R. 133.169 Pasteurized process cheese or 21 C.F.R. 133.187 Semisoft cheeses;

     (b) Have a HACCP plan that contains the information specified under WAC 246-215-08215(4) and as specified under subsection (2)(a), (c)(i), (e), and (f) of this section;

     (c) Labels the package on the principal display panel with a "use by" date that does not exceed thirty days from its packaging or the original manufacturer's "sell by" or "use by" date, whichever comes first; and

     (d) Discards the reduced oxygen packaged cheese if it is not sold for off-premises consumption or consumed within thirty calendar days of its packaging.

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     (2) Food or color additives, colored overwraps, or lights may not be used to misrepresent the true appearance, color, or quality of a food.

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     (2) Label information must include:

     (a) The common name of the food, or absent a common name, and adequately descriptive identity statement;

     (b) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food;

     (c) An accurate declaration of the quantity of contents;

     (d) The name and place of business of the manufacturer, packer, or distributor;

     (e) The name of the food source for each major food allergen contained in the food unless the food source is already part of the common or unusual name of the respective ingredient;

     (f) Except as exempted in the Federal Food, Drug, and Cosmetic Act Section 403 (Q)(3) through (5), nutrition labeling as specified in 21 C.F.R. 101 - Food Labeling and 9 C.F.R. 317 Subpart B Nutrition Labeling; and

     (g) For any salmonid fish containing canthaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin.

     (3) Bulk food that is available for consumer self-dispensing must be prominently labeled with the following information in plain view of the consumer:

     (a) The manufacturer's or processor's label that was provided with the food; or

     (b) A card, sign, or other method of notification that includes the information specified under subsection (2)(a), (b), and (e) of this section.

     (4) Bulk, foods that are not packaged such as bakery products and foods that are not packaged and portioned to consumer specification need not be labeled if:

     (a) A health, nutrient content, or other claim is not made;

     (b) There are no state or local laws requiring labeling; and

     (c) The food is manufactured or prepared on the premises of the food establishment or at another food establishment or a food processing plant that is owned by the same person and is regulated by the food regulatory agency that has jurisdiction.

     (5) Whenever unpasteurized milk and foods containing unpasteurized milk are offered for sale at a food establishment, except hard or semi-soft raw milk cheeses properly fermented and aged for a minimum of sixty days in compliance with 21 C.F.R. Part 133, the permit holder and person in charge shall ensure that:

     (a) The product is conspicuously labeled "raw milk" or "contains raw milk"; and

     (b) A sign is posted in a conspicuous manner near the product stating: "Warning: Raw milk or foods prepared from raw milk may be contaminated with dangerous bacteria capable of causing severe illness. Contact your local health agency for advice or to report a suspected illness."

     (6) The permit holder and person in charge shall ensure that required information contained on food labels is in the English language, except that duplicate labeling in other languages is allowed.

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     (2) Food establishment or manufacturers' dating information on foods may not be concealed or altered.

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     (2) Disclosure must include:

     (a) A description of the animal-derived foods such as "oysters on the half shell (raw oysters)," "raw egg Caesar salad," and "hamburgers (can be cooked to order)"; or

     (b) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked and contain (or might contain) raw or undercooked ingredients.

     (3) Reminder must include asterisking the animal-derived foods requiring disclosure to a footnote that states:

     (a) "Regarding the safety of these items, written information is available upon request;"

     (b) "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs might increase your risk of foodborne illness;" or

     (c) "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs might increase your risk of foodborne illness, especially if you have certain medical conditions."

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     (2) Food that is not from an approved source as specified under WAC 246-215-03200 through 246-215-03230 must be discarded.

     (3) Ready-to-eat food that might have been contaminated by an employee who has been restricted or excluded as specified under WAC 246-215-02220 and 246-215-02225 must be discarded.

     (4) Food that is contaminated by food employees, consumers, or other persons through contact with their hands, bodily discharges, such as nasal or oral discharges, or other means must be discarded.

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     (a) Voluntarily destroy the questionable food; or

     (b) Contact the regulatory authority to determine if the food is safe for human consumption.

     (2) The permit holder or person in charge of a food establishment shall denature or destroy any food if the regulatory authority determines the food presents an imminent or actual health hazard.

     (3) The regulatory authority may examine or collect samples of food as often as necessary for enforcement of these regulations.

     (4) The regulatory authority may, after notice to the permit holder or person in charge, place a written hold order on any suspect food until a determination on its safety can be made and shall:

     (a) Tag;

     (b) Label; or

     (c) Otherwise identify any food subject to the hold order and complete a form approved by the department of health for all suspect food.

     (5) The hold order issued by the regulatory authority must include:

     (a) Instructions for filing a written request for a hearing with the regulatory authority within ten calendar days; and

     (b) Notification that if a hearing is not requested in accordance with the instructions provided in the hold order, and the regulatory authority does not vacate the hold order, the food must be destroyed under the supervision of a representative of the regulatory authority.

     (6) When food is subject to a hold order by the regulatory authority, the permit holder and person in charge are prohibited from:

     (a) Using;

     (b) Serving; or

     (c) Moving the food from the food establishment.

     (7) The regulatory authority may allow storage of food under conditions specified in the hold order, unless storage is not possible without risk to the public health, in which case immediate destruction shall be ordered and must be accomplished by the permit holder or person in charge of the food establishment.

     (8) Based upon evidence provided at the hearing, the regulatory authority may either:

     (a) Vacate the hold order; or

     (b) Direct the permit holder or person in charge of the food establishment by written order to:

     (i) Denature or destroy such food; or

     (ii) Bring the food into compliance with the provisions of these regulations.

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     (1) The following requirements apply to juice:

     (a) For the purposes of this paragraph only, children who are age nine or less and receive food in a school, day care setting, or similar facility that provides custodial care are included as highly susceptible populations;

     (b) Prepackaged juice or a prepackaged beverage containing juice, that bears a warning label as specified in 21 C.F.R., Section 101.17(g) Food Labeling, warning, notice and safe handling statements, juices that have not been specifically processed to prevent, reduce, or eliminate the presence of pathogens, or a packaged juice or beverage containing juice that bears a warning label as specified under WAC 246-215-03445(2) may not be served or offered for sale; and

     (c) Juice that is prepared on the premises for service or sale in a ready-to-eat form and not packaged must be processed under a HACCP plan that contains the information specified under WAC 246-215-08215 (2) through (5) and as specified in 21 C.F.R. Part 120 - Hazard Analysis and Critical Control Point (HACCP) Systems, Subpart B Pathogen Reduction, 120.24 Process controls.

     (2) Pasteurized eggs or egg products must be substituted for raw eggs in the preparation of:

     (a) Foods such as Caesar salad, hollandaise or Bearnaise sauce, mayonnaise, meringue, eggnog, ice cream, and egg-fortified beverages; and

     (b) Except as specified in subsection (6) of this section, recipes in which more than one egg is broken and the eggs are combined;

     (3) The following foods may not be served or offered for sale in a ready-to-eat form:

     (a) Raw animal foods such as raw fish, raw marinated fish, raw molluscan shellfish, and steak tartare;

     (b) A partially cooked animal food such as lightly cooked fish, rare meat, soft cooked eggs that are made from raw eggs, and meringue; and

     (c) Raw seed sprouts.

     (4) Food employees may not contact ready-to-eat food as specified under WAC 246-215-03300 (2) and (4).

     (5) Time only, as the public health control as specified under WAC 246-215-03530(4), may not be used for raw eggs.

     (6) Subsection (2)(b) of this section does not apply if:

     (a) The raw eggs are combined immediately before cooking for one consumer's serving at a single meal, cooked as specified under WAC 246-215-03400 (1)(a), and served immediately such as an omelet, souffle, or scrambled eggs;

     (b) The raw eggs are combined as an ingredient immediately before baking and the eggs are thoroughly cooked to a ready-to-eat form, such as a cake, muffin, or bread; or

     (c) The preparation of the food is conducted under a HACCP plan that:

     (i) Identifies the food to be prepared;

     (ii) Prohibits contacting ready-to-eat food with bare hands;

     (iii) Includes specifications and practices that ensure:

     (A) Salmonella Enteritidis growth is controlled before and after cooking; and

     (B) Salmonella Enteritidis is destroyed by cooking the eggs according to the temperature and time specified under WAC 246-215-03400 (1)(b);

     (iv) Contains the information specified under WAC 246-215-08215(4) including procedures that:

     (A) Control cross contamination of ready-to-eat food with raw eggs; and

     (B) Delineate cleaning and sanitizing procedures for food-contact surfaces; and

     (v) Describes the training program that ensures that the food employee responsible for the preparation of the food understands the procedures to be used.

     (7) Except as specified in subsection (8) of this section, food may be re-served as specified under WAC 246-215-03372 (2)(a) and (b).

     (8) Food may not be re-served under the following conditions:

     (a) Any food served to patients or clients who are under contact precautions in medical isolation or quarantine, or protective environmental isolation may not be re-served to others outside.

     (b) Packages of food from any patients, clients, or other consumers should not be re-served to persons in protective environmental isolation.

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     (1) Safe;

     (2) Durable, corrosion-resistant, and nonabsorbent;

     (3) Sufficient in weight and thickness to withstand repeated warewashing;

     (4) Finished to have a smooth, easily cleanable surface; and

     (5) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.

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     (2) Cast iron may be used as a surface for cooking.

     (3) Cast iron may be used in utensils for serving food if the utensils are used only as part of an uninterrupted process from cooking through service.

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Utensil Category	Description	Maximum Lead mg/L
Hot Beverage Mugs, Cups, Pitchers	Coffee Mugs	0.5
Large Hollowware (excluding pitchers)	Bowls ≥ 1.1 L (1.16 Quart)	1
Small Hollowware (excluding cups and mugs)	Bowls < 1.1 L (1.16 Quart)	2.0
Flat Tableware	Plates, Saucers	3.0

     (2) Pewter alloys containing lead in excess of 0.05% may not be used as a food-contact surface.

     (3) Solder and flux containing lead in excess of 0.2% may not be used as a food-contact surface.

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     (2) Copper and copper alloys may be used in contact with beer brewing ingredients that have a pH below six in the prefermentation steps of a beer brewing operation such as a brewpub or microbrewery.

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     (2) Hard maple or an equivalently hard, close-grained wood may be used for:

     (a) Cutting boards; cutting blocks; baker's tables; and utensils such as rolling pins, doughnut dowels, salad bowls, and chopsticks; and

     (b) Wooden paddles used in confectionary operations for pressure scraping kettles when manually preparing confections at a temperature of 230°F (110°C) or above.

     (3) Whole, uncut, raw fruits and vegetables, and nuts in the shell may be kept in the wood shipping containers in which they were received, until the fruits, vegetables, or nuts are used.

     (4) If the nature of the food requires removal of rinds, peels, husks, or shells before consumption, the whole, uncut, raw food may be kept in:

     (a) Untreated wood containers; or

     (b) Treated wood containers if the containers are treated with a preservative that meets the requirements specified in 21 C.F.R. 178.3800 Preservatives for wood.

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     (1) May not:

     (a) Allow the migration of deleterious substances; or

     (b) Impart colors, odors, or tastes to food; and

     (2) Must be:

     (a) Safe; and

     (b) Clean.

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     (a) Smooth;

     (b) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections;

     (c) Free of sharp internal angles, corners, and crevices;

     (d) Finished to have smooth welds and joints; and

     (e) Except as specified in subsection (2) of this section, accessible for cleaning and inspection by one of the following methods:

     (i) Without being disassembled;

     (ii) By disassembling without the use of tools; or

     (iii) By easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-ended wrenches, and Allen wrenches.

     (2) Subsection (1)(e) of this section does not apply to cooking oil storage tanks, distribution lines for cooking oils, or beverage syrup lines or tubes.

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     (a) Cleaning and sanitizing solutions circulate throughout a fixed system and contact all interior food-contact surfaces; and

     (b) The system is self-draining or capable of being completely drained of cleaning and sanitizing solutions; and

     (2) CIP equipment that is not designed to be disassembled for cleaning must be designed with inspection access points to ensure that all interior food-contact surfaces throughout the fixed system are being effectively cleaned.

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     (1) Removable by one of the methods specified under WAC 246-215-04204 (1)(e) or capable of being rotated open; and

     (2) Removable or capable of being rotated open without unlocking equipment doors.

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     (2) Food temperature measuring devices that are scaled only in Fahrenheit must be accurate to ± 2°F in the intended range of use.

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     (2) Ambient air and water temperature measuring devices that are scaled only in Fahrenheit must be accurate to ± 3°F in the intended range of use.

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     (2) An opening located within the top of a unit of equipment that is designed for use with a cover or lid must be flanged upward at least two-tenths of an inch (five millimeters).

     (3) Except as specified under subsection (4) of this section, fixed piping, temperature measuring devices, rotary shafts, and other parts extending into the equipment must be provided with a watertight joint at the point where the item enters the equipment.

     (4) If a watertight joint is not provided:

     (a) The piping, temperature measuring devices, rotary shafts, and other parts extending through the openings must be equipped with an apron designed to deflect condensation, drips, and dust from openings into the food; and

     (b) The opening must be flanged as specified under subsection (2) of this section.

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     (1) The delivery tube, chute, orifice, and splash surfaces directly above the container receiving the food must be designed in a manner, such as with barriers, baffles, or drip aprons, so that drips from condensation and splash are diverted from the opening of the container receiving the food;

     (2) The delivery tube, chute and orifices must be protected from manual contact such as by being recessed;

     (3) The delivery tube or chute and orifice of equipment used to vend liquid food or ice in unpackaged form to self-service consumers must be designed so that the delivery tube or chute and orifice are protected from dust, insects, rodents, and other contamination by a self-closing door if the equipment is:

     (a) Located in an outside area that does not otherwise afford the protection of an enclosure against the rain, windblown debris, insects, rodents, and other contaminants that are present in the environment; or

     (b) Available for self-service during hours when it is not under the full-time supervision of a food employee; and

     (4) The dispensing equipment actuating level or mechanism and filling device of consumer self-service beverage dispensing equipment must be designed to prevent contact with the lip-contact surface of glasses or cups that are refilled.

     (5) Dispensing equipment in which potentially hazardous food in a homogenous liquid form is maintained outside of the temperature control requirements as specified under WAC 246-215-03525(1) must:

     (a) Be specifically designed and equipped to maintain the commercial sterility of aseptically packaged food in a homogenous liquid form for a specified duration from the time of opening the packaging within the equipment; and

     (b) Conform to the requirements for this equipment as specified in NSF/ANSI 18-2006 - Manual Food and Beverage Dispensing Equipment.

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     (1) Located in an outside area that does not otherwise afford the protection of an enclosure against the rain, windblown debris, insects, rodents, and other contaminants that are present in the environment; or

     (2) Available for self-service during hours when it is not under the full-time supervision of a food employee.

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     (2) Molluscan shellfish life-support system display tanks that are used to store or display shellfish that are offered for human consumption must be operated and maintained in accordance with a variance granted by the regulatory authority as specified under WAC 246-215-08110 and a HACCP plan that:

     (a) Is submitted by the permit holder and approved as specified under WAC 246-215-08115; and

     (b) Ensures that:

     (i) Water used with fish other than molluscan shellfish does not flow into the molluscan tank;

     (ii) The safety and quality of the shellfish as they were received are not compromised by the use of the tank; and

     (iii) The identity of the source of the shellstock is retained as specified under WAC 246-215-03290.

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     (a) If there is a power failure, mechanical failure, or other condition that results in an internal machine temperature that cannot maintain food temperatures as specified under Part 3 of this chapter; and

     (b) If a condition specified under (a) of this subsection occurs, until the machine is serviced and restocked with food that has been maintained at temperatures specified under Part 3 of this chapter.

     (2) When the automatic shutoff within a machine vending potentially hazardous food is activated:

     (a) In a refrigerated vending machine, the ambient temperature may not exceed 41°F (5°C) for more than thirty minutes immediately after the machine is filled, serviced, or restocked; or

     (b) In a hot holding vending machine, the ambient air temperature may not be less than 135°F (57°C) for more than one hundred twenty minutes immediately after the machine is filled, serviced, or restocked.

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     (2) Except as specified in subsection (3) of this section, cold or hot holding equipment used for potentially hazardous food must be designed to include and must be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.

     (3) Subsection (2) of this section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated food transport containers, and salad bars.

     (4) Temperature measuring devices must be designed to be easily readable.

     (5) Food temperature measuring devices and water temperature measuring devices on warewashing machines must have a numerical scale, printed record, or digital readout in increments no greater than 2°F or 1°C in the intended range of use.

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     (1) Temperatures required for washing, rinsing, and sanitizing;

     (2) Pressure required for the fresh water sanitizing rinse unless the machine is designed to use only pumped sanitizing rinse; and

     (3) Conveyor speed for conveyor machines or cycle time for stationary rack machines.

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     (1) In each wash and rinse tank; and

     (2) As the water enters the hot water sanitization final rinse manifold or in the chemical sanitizing solution tank.

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     (1) Designed with an integral heating device that is capable of maintaining water at a temperature not less than 171°F (77°C); and

     (2) Provided with a rack or basket to allow complete immersion of equipment and utensils into the hot water.

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     (1) Automatically dispense detergents and sanitizers; and

     (2) Incorporate a visual means to verify that detergents and sanitizers are delivered or a visual or audible alarm to signal if the detergents and sanitizers are not delivered to the respective washing and sanitizing cycles.

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     (2) If the flow pressure measuring device is upstream of the fresh hot water sanitizing rinse control valve, the device must be mounted in a one-fourth inch (6.4 mm) iron pipe size (IPS) valve.

     (3) Subsections (1) and (2) of this section do not apply to a machine that uses only a pumped or recirculated sanitizing rinse.

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     (2) Vending machines that dispense liquid food in bulk must be:

     (a) Provided with an internally mounted waste receptacle for the collection of drip, spillage, overflow, or other internal wastes; and

     (b) Equipped with an automatic shutoff device that places the machine out of operation before the waste receptacle overflows.

     (3) Shutoff devices specified under subsection (2)(b) of this section must prevent water or liquid food from continuously running if there is a failure of a flow control device in the water or liquid food system or waste accumulation that could lead to overflow of the waste receptacle.

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     (a) Being covered with louvers, screens, or materials that provide an equivalent opening of not greater than one-sixteenth inch (1.5 millimeters). Screening of twelve mesh to one inch (twelve or more mesh to 2.5 centimeters) meets this requirement;

     (b) Being effectively gasketed;

     (c) Having interface surfaces that are at least one-half inch (13 mm) wide; or

     (d) Jambs or surfaces used to form an L-shaped entry path to the interface.

     (2) Vending machine service connection openings through an exterior wall of a machine must be closed by sealants, clamps, or grommets so that the openings are no larger than one-sixteenth inch (1.5 mm).

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     (2) Sink compartments must be large enough to accommodate immersion of the largest equipment and utensils. If equipment or utensils are too large for the warewashing sink, a warewashing machine or alternative equipment as specified in subsection (3) of this section must be used.

     (3) Alternative manual warewashing equipment may be used when there are special cleaning needs or constraints and its use is approved. Alternative manual warewashing equipment includes, but is not limited to:

     (a) High-pressure detergent sprayers;

     (b) Low- or line-pressure spray detergent foamers;

     (c) Other task-specific cleaning equipment;

     (d) Brushes or other implements;

     (e) Two-compartment sinks as specified under subsections (4) and (5) of this section; or

     (f) Receptacles that substitute for the compartments of a multicompartment sink.

     (4) Before a two-compartment sink is used:

     (a) The permit holder shall have its use approved; and

     (b) The permit holder shall limit the number of kitchenware items cleaned and sanitized in the two-compartment sink, and shall limit warewashing to batch operations for cleaning kitchenware such as between cutting one type of raw meat and another or cleanup at the end of a shift, and shall:

     (i) Make up the cleaning and sanitizing solutions immediately before use and drain them immediately after use; and

     (ii) Use approved procedures to properly clean and sanitize kitchenware.

     (5) A two-compartment sink may not be used for warewashing operations where cleaning and sanitizing solutions are used for a continuous or intermittent flow of kitchenware or tableware in an ongoing warewashing process.

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     (2) If on-premises laundering is limited to wiping cloths intended to be used moist, or wiping cloths are air-dried as specified under WAC 246-215-04905, a mechanical clothes washer and dryer need not be provided.

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     (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.

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     (2) A temperature measuring device with a suitable diameter probe that is designed to measure the temperature of thin masses must be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish fillets.

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     (a) In locker rooms;

     (b) In toilet rooms;

     (c) In garbage rooms;

     (d) In mechanical rooms;

     (e) Under sewer lines that are not shielded to intercept potential drips;

     (f) Under leaking water lines including automatic fire sprinkler heads or under lines on which water has condensed;

     (g) Under open stairwells; or

     (h) Under other sources of contamination.

     (2) A storage cabinet used for linens or single-service or single-use articles may be stored in a locker room.

     (3) If a mechanical clothes washer or dryer is provided, it must be located so that the washer or dryer is protected from contamination and only where there is no exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.

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     (a) Spaced to allow access for cleaning along the sides, behind, and above the equipment;

     (b) Spaced from adjoining equipment, walls, and ceilings a distance of not more than one thirty-second inch (1 mm); or

     (c) Sealed to adjoining equipment or walls, if the equipment is exposed to spilling or seepage.

     (2) Counter-mounted equipment that is not easily movable must be installed to allow cleaning of the equipment and areas underneath and around the equipment by being:

     (a) Sealed; or

     (b) Elevated on legs as specified under WAC 246-215-04410.

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     (2) If no part of the floor under the floor-mounted equipment is more than six inches (15 cm) from the point of cleaning access, the clearance space may be only four inches (10 cm).

     (3) This section does not apply to display shelving units, display refrigeration units, and display freezer units located in the consumer shopping areas of a retail food store, if the floor under the units is maintained clean.

     (4) Except as specified in subsection (5) of this section, counter-mounted equipment that is not easily movable must be elevated on legs that provide at least a four inch (10 cm) clearance between the table and the equipment.

     (5) The clearance space between the table and counter-mounted equipment may be:

     (a) Three inches (7.5 cm) if the horizontal distance of the table top under the equipment is no more than 20 inches (50 cm) from the point of access for cleaning; or

     (b) Two inches (5 cm) if the horizontal distance of the table top under the equipment is no more than three inches (7.5 cm) from the point of access for cleaning.

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     (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates must be kept intact, tight, and adjusted in accordance with the manufacturer's specifications.

     (3) Cutting or piercing parts of can openers must be replaced as needed to minimize the creation of metal fragments that can contaminate food when the container is opened.

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     (1) Before use;

     (2) Throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and

     (3) If used, at least every twenty-four hours.

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     (2) A warewashing machine's conveyor speed or automatic cycle times must be maintained accurately timed in accordance with manufacturer's specifications.

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     (2) If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned as specified under WAC 246-215-04515 before and after each time it is used to wash wiping cloths or wash produce or thaw food. Sinks used to wash or thaw food must be sanitized as specified under subpart G of this part before and after using the sink to wash produce or thaw food.

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     (a) For a stationary rack, single temperature machine, 165°F (74°C);

     (b) For a stationary rack, dual temperature machine, 150°F (66°C);

     (c) For a single tank, conveyor, dual temperature machine, 160°F (71°C);

     (d) For a multitank, conveyor, multitemperature machine, 150°F (66°C).

     (2) The temperature of the wash solution in spray-type warewashers that use chemicals to sanitize may not be less than 120°F (49°C).

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     (a) For a stationary rack, single temperature machine, 165°F (74°C); or

     (b) For all other machines, 180°F (82°C).

     (2) The maximum temperature specified under subsection (1) of this section, does not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws.

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     (1) A chlorine solution must have a minimum temperature based on the concentration and pH of the solution as listed in the following chart:

Concentration Range	Minimum Temperature
mg/L	pH 10 or less °F (°C)	pH 8 or less °F (°C)
25-49	120 (49)	120 (49)
50-99	100 (38)	75 (24)
100	55 (13)	55 (13)

     (2) An iodine solution must have a:

     (a) Minimum temperature of 68°F (20°C);

     (b) pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies the solution is effective; and

     (c) Concentration between 12.5 mg/L and 25 mg/L.

     (3) A quaternary ammonium compound solution must:

     (a) Have a minimum temperature of 75°F (24°C);

     (b) Have a concentration as specified under WAC 246-215-07220 and as indicated by the manufacturer's use directions included in the labeling; and

     (c) Be used only in water with 500 mg/L hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions;

     (4) If another solution of a chemical specified under subsections (1) through (3) of this section is used, the permit holder shall demonstrate to the regulatory authority that the solution achieves sanitization and the use of the solution must be approved; or

     (5) If a chemical sanitizer other than chlorine, iodine, or a quaternary ammonium compound is used, it must be applied in accordance with the EPA-registered label use instructions.

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     (2) Food temperature measuring devices must be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy.

     (3) Ambient air temperature, water pressure, and water temperature measuring devices must be maintained in good repair and be accurate within the intended range of use.

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     (2) The bulk milk container dispensing tube must be cut on the diagonal leaving no more than one inch protruding from the chilled dispensing head.

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     (2) The food-contact surfaces of cooking equipment and pans must be kept free of encrusted grease deposits and other soil accumulations.

     (3) Nonfood-contact surfaces of equipment must be kept free of an accumulation of dust, dirt, food residue, and other debris.

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     (a) Except as specified in subsection (2) of this section, before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry;

     (b) Each time there is a change from working with raw foods to working with ready-to-eat foods;

     (c) Between uses with raw fruits and vegetables and with potentially hazardous food;

     (d) Before using or storing a food temperature measuring device; and

     (e) At any time during the operation when contamination might have occurred.

     (2) Subsection (1)(a) of this section does not apply if the food-contact surface or utensil is in contact with a succession of different raw animal foods each requiring a higher cooking temperature as specified under WAC 246-215-03400 than the previous food, such as preparing raw fish followed by cutting raw poultry on the same cutting board.

     (3) Except as specified in subsection (4) of this section, if used with potentially hazardous food, equipment food-contact surfaces and utensils must be cleaned throughout the day at least every four hours.

     (4) Surfaces of utensils and equipment contacting potentially hazardous food may be cleaned less frequently than every four hours if:

     (a) In storage, containers of potentially hazardous food and their contents are maintained at temperatures specified under Part 3 and the containers are cleaned when they are empty;

     (b) Utensils and equipment are used to prepare food in a refrigerated room or area that is maintained at one of the temperatures in the following chart and:

     (i) The utensils and equipment are cleaned at the frequency in the following chart that corresponds to the temperature; and

Temperature	Cleaning Frequency
41°F or less (5.0°C or less)	24 hours
> 41°F - 45°F (> 5.0°C - 7.2°C)	20 hours
> 45°F - 50°F (> 7.2°C - 10.0°C)	16 hours
> 50°F - 55°F (> 10.0°C - 12.8°C)	10 hours

     (ii) The cleaning frequency based on the ambient temperature of the refrigerated room or area is documented in the food establishment.

     (c) Containers in serving situations such as salad bars, delis, and cafeteria lines hold ready-to-eat potentially hazardous food that is maintained at the temperatures specified under Part 3, are intermittently combined with additional supplies of the same food that is at the required temperature, and the containers are cleaned every twenty-four hours;

     (d) Temperature measuring devices are maintained in contact with food, such as when left in a container of deli food or in a roast, held at temperatures specified under Part 3;

     (e) Equipment is used for storage of packaged or unpackaged food such as a reach-in refrigerator and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues;

     (f) The cleaning schedule is approved based on consideration of:

     (i) Characteristics of the equipment and its use;

     (ii) The type of food involved;

     (iii) The amount of food residue accumulation; and

     (iv) The temperature at which the food is maintained during the operation and the potential for the rapid and progressive multiplication of pathogenic or toxigenic microorganisms that are capable of causing foodborne disease; or

     (g) In-use utensils are intermittently stored in a container of water in which the water is maintained at 135°F (57°C) or more or 41°F (5°C) or less and the utensils and container are cleaned at least every twenty-four hours or at a frequency necessary to preclude accumulation of soil residues.

     (5) Except when dry cleaning methods are used as specified under WAC 246-215-04620, surfaces of utensils and equipment contacting food that is not potentially hazardous food must be cleaned:

     (a) At any time when contamination might have occurred;

     (b) At least every twenty-four hours for iced tea dispensers and consumer self-service utensils such as tongs, scoops, or ladles;

     (c) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and

     (d) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

     (i) At a frequency specified by the manufacturer; or

     (ii) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

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     (2) The cavities and door seals of microwave ovens must be cleaned at least every twenty-four hours by using the manufacturer's recommended cleaning procedure.

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     (2) Cleaning equipment used in dry cleaning food-contact surfaces may not be used for any other purpose.

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     (2) If necessary for effective cleaning, utensils and equipment must be preflushed, presoaked, or scrubbed with abrasives.

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     (1) Exposes the items to the unobstructed spray from all cycles; and

     (2) Allows the item to drain.

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     (2) The washing procedures selected must be based on the type and purpose of the equipment or utensil, and on the type of soil to be removed.

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     (1) Equipment must be disassembled as necessary to allow access of the detergent solution to all parts;

     (2) Equipment components and utensils must be scraped or rough cleaned to remove food particle accumulation; and

     (3) Equipment and utensils must be washed as specified under WAC 246-215-04635(1).

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     (1) Use of a distinct, separate water rinse after washing and before sanitizing if using:

     (a) A three-compartment sink;

     (b) Alternative manual warewashing equipment equivalent to a three-compartment sink as specified under WAC 246-215-04305(3); or

     (c) A three-step washing, rinsing, and sanitizing procedure in a warewashing system for CIP equipment;

     (2) Use of a detergent-sanitizer as specified under WAC 246-215-04570 if using:

     (a) Alternative warewashing equipment as specified under WAC 246-215-04305(3) that is approved for use with a detergent-sanitizer; or

     (b) A warewashing system for CIP equipment;

     (3) Use of a nondistinct water rinse that is integrated in the hot water sanitization immersion step of a two-compartment sink operation;

     (4) If using a warewashing machine that does not recycle the sanitizing solution as specified under subsection (5) of this section, or alternative manual warewashing equipment such as sprayers, use of a nondistinct water rinse that is:

     (a) Integrated in the application of the sanitizing solution; and

     (b) Wasted immediately after each application; or

     (5) If using a warewashing machine that recycles the sanitizing solution for use in the next wash cycle, use of a nondistinct water rinse that is integrated in the application of the sanitizing solution.

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     (2) A food-specific container for beverages may be refilled at a food establishment if:

     (a) Only a beverage that is not a potentially hazardous food is used as specified under WAC 246-215-03348(1);

     (b) The design of the container and of the rinsing equipment and the nature of the beverage, when considered together, allow effective cleaning at home or in the food establishment;

     (c) Facilities for rinsing before refilling returned containers with fresh, hot water that is under pressure and not recirculated are provided as part of the dispensing system;

     (d) The consumer-owned container returned to the food establishment for refilling is refilled for sale or service only to the same consumer; and

     (e) The container is refilled by:

     (i) An employee of the food establishment; or

     (ii) The owner of the container if the beverage system includes a contamination-free transfer process that cannot be bypassed by the container owner.

     (3) Consumer-owned containers that are not food-specific may be filled at a water vending machine or system.

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     (1) Hot water manual operations by immersion for at least thirty seconds and as specified under WAC 246-215-04550;

     (2) Hot water mechanical operations by being cycled through equipment that is set up as specified under WAC 246-215-04520, 246-215-04555, and 246-215-04560 and achieving a utensil surface temperature of 160°F (71°C) as measured by an irreversible registering temperature indicator; or

     (3) Chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under WAC 246-215-04565. Contact times must be consistent with those on EPA-registered label use instructions by providing:

     (a) Except as specified under (b) of this subsection, a contact time of at least ten seconds for a chlorine solution specified under WAC 246-215-04565(1);

     (b) A contact time of at least seven seconds for a chlorine solution of 50 mg/L that has a pH of ten or less and a temperature of at least 100°F (38°C) or a pH of eight or less and a temperature of at least 75°F (24°C);

     (c) A contact time of at least thirty seconds for other chemical sanitizing solutions; or

     (d) A contact time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields sanitization as defined in WAC 246-215-01115.

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     (2) Cloth gloves used as specified under WAC 246-215-03342(4) must be laundered before being used with a different type of raw animal food such as beef, fish, lamb, pork, or poultry.

     (3) Linens and napkins that are used as specified under WAC 246-215-03336 and cloth napkins must be laundered between each use.

     (4) Wet wiping cloths must be laundered daily.

     (5) Dry wiping cloths must be laundered as necessary to prevent contamination of food and clean serving utensils.

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     (2) In food establishments in which only wiping cloths are laundered as specified under WAC 246-215-04320(2), the wiping cloths may be laundered in a mechanical washer, sink designated only for laundering wiping cloths, or a warewashing sink that is cleaned as specified under WAC 246-215-04515.

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     (2) Separate laundry facilities located on the premises for the purpose of general laundering such as for institutions providing boarding and lodging may also be used for laundering food establishment items.

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     (1) Must be air-dried or used after adequate draining as specified in the first paragraph of 40 C.F.R. 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions), before contact with food; and

     (2) May not be cloth-dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

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     (a) In a clean, dry location;

     (b) Where they are not exposed to splash, dust, or other contamination; and

     (c) At least six inches (15 cm) above the floor.

     (2) Clean equipment and utensils must be stored as specified under subsection (1) of this section and must be stored:

     (a) In a self-draining position that allows air drying; and

     (b) Covered or inverted.

     (3) Single-service and single-use articles must be stored as specified under subsection (1) of this section and must be kept in the original protective package or stored by using other means that afford protection from contamination until used.

     (4) Items that are kept in closed packages may be stored less than six inches (15 cm) above the floor on dollies, pallets, racks, and skids that are designed as specified under WAC 246-215-04268.

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     (a) In locker rooms;

     (b) In toilet rooms;

     (c) In garbage rooms;

     (d) In mechanical rooms;

     (e) Under sewer lines that are not shielded to intercept potential drips;

     (f) Under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed;

     (g) Under open stairwells; or

     (h) Under other sources of contamination.

     (2) Laundered linens and single-service and single-use articles that are packaged or in a facility such as a cabinet may be stored in a locker room.

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     (2) Knives, forks and spoons that are not prewrapped must be presented so that only the handles are touched by employees and by consumers if consumer self-service is provided.

     (3) Except as specified under subsection (2) of this section, single-service articles that are intended for food-or lip-contact must be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser.

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     (2) Preset tableware may be exposed if:

     (a) Unused settings are removed when a consumer is seated; or

     (b) Settings not removed when a consumer is seated are cleaned and sanitized before further use.

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     (1) The rinse is applied directly from a potable water supply by a warewashing machine that is maintained and operated as specified under WAC 246-215-04226 through 246-215-04270 and 246-215-04500 through 246-215-04575; and

     (2) The rinse is applied only after the equipment and utensils have been sanitized by the application of hot water or by the application of a chemical sanitizer solution whose EPA-registered label use instructions call for rinsing off the sanitizer after it is applied in a commercial warewashing machine.

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     (2) Nondrinking water must be used only for nonculinary purposes such as air conditioning, nonfood equipment cooling, fire protection and irrigation of nonfood landscape foliage.

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     (2) Hot water generation and distribution systems must be sufficient to meet the peak hot water demands throughout the food establishment.

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     (1) An approved public water main; or

     (2) One or more of the following that must be constructed, maintained, and operated according to law:

     (a) Nonpublic water main, water pumps, pipes, hoses, connections and other appurtenances;

     (b) Water transport vehicles; and

     (c) Water containers.

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     (1) A supply of containers of commercially bottled drinking water;

     (2) One or more closed portable water containers;

     (3) An enclosed vehicular water tank;

     (4) An on-premises water storage tank; or

     (5) Piping, tubing, or hoses connected to an adjacent approved source.

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     (2) A water filter must be made of safe materials.

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     (2) A plumbing fixture such as a handwash sink, toilet or urinal must be easily cleanable.

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     (2) A steam mixing valve may not be used at a handwash sink.

     (3) A self-closing, slow closing or metering faucet must provide a flow of water for at least fifteen seconds without the need to reactivate the faucet.

     (4) An automatic handwashing facility must be installed in accordance with manufacturer's instructions.

     (5) Handwashing sinks in food establishments must be adequately sized to allow a food employee to wash both hands simultaneously.

     (6) Food employees offering food samples, such as food demonstrators, may have handwashing sinks that meet the temporary food establishment requirements in WAC 246-215-09225 if not handling raw meat, fish or poultry.

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     (2) If approved and capable of removing the types of soils encountered in the food operations involved, automatic handwashing facilities may be substituted for handwashing sinks in a food establishment that has at least one handwashing sink.

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     (2) The food establishment permit holder shall ensure that toilet rooms are conveniently located within 200 feet of the food establishment and accessible to employees during all hours of operation.

     (3) The food establishment permit holder shall ensure that toilet rooms are conveniently located and accessible to patrons during all hours of operation if:

     (a) The establishment has customer seating for on-premises consumption; and

     (b) The establishment was constructed or extensively remodeled after May 1, 1992.

     (4) Toilet rooms in food establishments may be used jointly by patrons and employees, provided patrons accessing the toilet rooms are excluded from food preparation areas and food storage areas with food that is not packaged.

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     (2) Toilets and urinals may not be used as a service sink for the disposal of mop water and similar liquid waste.

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     (1) Providing an air gap as specified under WAC 246-215-05215; or

     (2) Installing an approved backflow prevention device as specified under WAC 246-215-05220.

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     (2) A dual check valve attached to the carbonator need not be of the vented type if an air gap or vented backflow prevention device has been otherwise provided as specified under subsection (1) of this section.

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     (1) To allow convenient use by employees;

     (2) Within 25 feet of food preparation, food dispensing, and warewashing areas; and

     (3) In, or immediately adjacent to, toilet rooms.

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     (2) A handwashing sink may not be used for purposes other than handwashing.

     (3) An automatic handwashing facility must be used in accordance with manufacturer's instructions.

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     (2) The piping of a nondrinking water system must be durably identified so that it is readily distinguishable from piping that carries drinking water.

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     (a) Maintained in accordance with manufacturer's specifications; and

     (b) Cleaned in accordance with manufacturer's specifications or according to the procedures specified under subsection (2) of this section, whichever is more stringent.

     (2) Cleaning procedures must include at least the following steps and must be conducted at least once a week:

     (a) Draining and complete disassembly of the water and aerosol contact parts;

     (b) Brush cleaning the reservoir, aerosol tubing, and discharge nozzles with a suitable detergent solution;

     (c) Flushing the complete system with water to remove the detergent solution and particulate accumulation; and

     (d) Rinsing by immersing, spraying, or swabbing the reservoir, aerosol tubing, and discharge nozzles with at least 50 mg/L hypochlorite solution.

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     (1) Repaired according to law; and

     (2) Maintained in good repair.

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     (1) Safe;

     (2) Durable, corrosion-resistant and nonabsorbent; and

     (3) Finished to have a smooth, easily cleanable surface.

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     (1) Enclosed from the filling inlet to the discharge outlet; and

     (2) Sloped to an outlet that allows complete drainage of the tank.

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     (1) Flanged upward at least one-half inch (13 mm); and

     (2) Equipped with a port cover assembly that is:

     (a) Provided with a gasket and a device for securing the cover in place; and

     (b) Flanged to overlap the opening and sloped to drain.

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     (1) 16 mesh to one inch (16 mesh to 25.4 mm) screen or equivalent when the vent is in a protected area; or

     (2) A protective filter when the vent is in an area that is not protected from windblown dirt and debris.

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     (2) A water tank inlet must be positioned so that it is protected from contaminants such as waste discharge, road dust, oil or grease.

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     (1) Safe;

     (2) Durable, corrosion-resistant, and nonabsorbent;

     (3) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition;

     (4) Finished with a smooth interior surface; and

     (5) Clearly and durably identified as to its use if not permanently attached.

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     (1) Three-fourths inch (19.1 mm) in inner diameter or less; and

     (2) Provided with a hose connection of a size or type that prevents its use for any other service.

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     (2) Water tanks, pumps, and hoses approved for liquid foods may be used for conveying drinking water if they are cleaned and sanitized before they are used to convey water.

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     (1) Sized fifteen percent larger in capacity than the water supply tank; and

     (2) Sloped to a drain that is one inch (25 mm) in inner diameter or greater, equipped with a shutoff valve.

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     (2) Subsection (1) of this section does not apply to floor drains that originate in refrigerated spaces that are constructed as an integral part of the building.

     (3) If allowed by law, a warewashing machine may have a direct connection between its waste outlet and a floor drain when the machine is located within five feet (1.5 mm) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap.

     (4) If allowed by law, a warewashing sink may have a direct connection.

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     (1) A public sewage treatment plant; or

     (2) A sewage disposal system that is sized, constructed, maintained and operated according to law.

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     (2) Plastic bags and wet strength paper bags may be used to line receptacles for storage inside the food establishment, or within closed outside receptacles.

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     (2) Receptacles and waste handling units for refuse and recyclables such as an on-site compactor must be installed so that accumulation of debris and insect and other rodent attraction and harborage are minimized and effective cleaning is facilitated around, and if the unit is not installed flush with the base pad, under the unit.

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     (2) A receptacle must be provided in each area of the food establishment or premises where refuse is generated or commonly discarded, or where recyclables or returnables are placed.

     (3) If disposable towels are used at handwashing sinks, a waste receptacle must be located at each handwashing sink or group of adjacent handwashing sinks.

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     (2) If approved, off-premises-based cleaning services may be used if on-premises cleaning implements and supplies are not provided.

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     (2) A redeeming machine may be located in the packaged food storage area or consumer area of a food establishment if food, equipment, utensils, linens and single-service and single-use articles are not subject to contamination from the machines and a public health hazard or nuisance is not created.

     (3) The location of receptacles and waste handling units for refuse, recyclables, and returnables may not create a public health hazard or nuisance or interfere with the cleaning of adjacent space.

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     (2) Cardboard or other packaging material that does not contain food residues and that is awaiting regularly scheduled delivery to a recycling or disposal site may be stored outside without being in a covered receptacle if it is stored so that it does not create a rodent harborage problem.

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     (1) Inside the food establishment if the receptacles and units:

     (a) Contain food residue and are not in continuous use; or

     (b) After they are filled; and

     (2) With tight fitting lids or doors if kept outside the food establishment.

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     (2) Soiled receptacles and waste handling units for refuse, recyclables, and returnables must be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.

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     (1) Portable receptacles that are constructed and maintained according to law; or

     (2) A transport vehicle that is constructed, maintained, and operated according to law.

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     (a) Smooth, durable, and easily cleanable for areas where food establishment operations are conducted;

     (b) Closely woven and easily cleanable carpet for carpeted areas; and

     (c) Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, mobile food establishment servicing areas, and areas subject to flushing or spray cleaning methods.

     (2) In a temporary food establishment:

     (a) If graded to drain, a floor may be concrete, machine laid asphalt, or dirt or gravel if it is covered with mats, removable platforms, duckboards, or other approved materials that are effectively treated to control dust and mud.

     (b) Walls and ceilings must be constructed from a material that protects the interior from the weather and windblown dust and debris.

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     (2) Exterior surfaces of buildings and mobile food establishments must be of weather-resistant materials and must comply with law.

     (3) Outdoor storage areas for refuse, recyclables, or returnables must be of materials specified under WAC 246-215-05505 and 246-215-05510.

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     (2) Exposed utility service lines and pipes must be installed so they do not obstruct or prevent cleaning of the floors, walls or ceilings.

     (3) Exposed horizontal utility service lines and pipes may not be installed on the floor.

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     (2) The floors in food establishments in which water flush cleaning methods are used must be provided with drains and be graded to drain, and the floor and wall junctures must be coved and sealed.

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     (2) If carpeting is installed as a floor covering in areas other than those specified under subsection (1) of this section, it must be:

     (a) Securely attached to the floor with a durable mastic, by using a stretch and tack method, or by another method; and

     (b) Installed tightly against the wall under the coving or installed away from the wall with a space between the carpet and the wall and with the edges of the carpet secured by metal stripping or some other means.

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     (2) Except in areas used only for dry storage, concrete, porous blocks, or bricks used for indoor wall construction must be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.

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     (2) In a consumer area, wall and ceiling surfaces and decorative items and attachments that are provided for ambiance need not meet this requirement if they are kept clean.

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     (2) Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing food in unopened packages if:

     (a) The integrity of the packages cannot be affected by broken glass falling into them; and

     (b) The packages are capable of being cleaned of debris from broken bulbs before the packages are opened.

     (3) An infrared or other heat lamp must be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.

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     (2) Insect control devices must be installed so that:

     (a) The devices are not located over a food preparation area; and

     (b) Dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single-service or single-use articles.

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     (a) Filling or closing holes and other gaps along floors, walls, and ceilings;

     (b) Closed, tight-fitting windows; and

     (c) Solid, self-closing, tight-fitting doors.

     (2) Subsection (1) of this section does not apply if a food establishment opens into a larger structure, such as a mall, airport or office building, or into an attached structure such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents.

     (3) Exterior doors used as exits need not be self-closing if they are:

     (a) Solid and tight-fitting;

     (b) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and

     (c) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use.

     (4) Except as specified in subsections (2) and (5) of this section, if the windows or doors of a food establishment, or of a larger structure within which a food establishment is located, are kept open for ventilation or other purposes or a temporary food establishment is not provided with windows and doors as specified under subsection (1) of this section, the openings must be protected against entry of insects and rodents by:

     (a) 16 mesh to one inch (16 mesh to 25.4 mm) screens;

     (b) Properly designed and installed air curtains to control flying insects; or

     (c) Other effective means.

     (5) Subsection (4) of this section does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition.

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     (1) Individual, disposable towels;

     (2) A continuous towel system that supplies the user with a clean towel;

     (3) A heated-air hand-drying device; or

     (4) A hand-drying device that employs and air-knife system that delivers high velocity, pressurized air at ambient temperatures.

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     (1) At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning;

     (2) At least 20 foot candles (215 lux):

     (a) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption;

     (b) Inside equipment such as reach-in and under-counter refrigerators;

     (c) At a distance of 30 inches (75 cm) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and

     (3) At least 50 foot candles (540 lux) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.

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     (2) Lockers or other suitable facilities must be provided for the orderly storage of employees' clothing and other possessions.

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     (2) Lockers or other suitable facilities must be located in a designated room or area where contamination of food, equipment, utensils, linens, and single-service and single-use articles cannot occur.

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     (2) Except for cleaning that is necessary due to a spill or other accident, cleaning must be done during periods when the least amount of food is exposed such as after closing.

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     (2) Spills or drippage on floors that occur between normal floor cleaning times may be cleaned:

     (a) Without the use of dust-arresting compounds; and

     (b) In the case of liquid spills or drippage, with the use of a small amount of absorbent compound such as sawdust or diatomaceous earth applied immediately before spot cleaning.

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     (2) If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge.

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     (2) Lockers or other suitable facilities must be used for the orderly storage of employee clothing and other possessions.

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     (1) Routinely inspecting incoming shipments of food and supplies;

     (2) Routinely inspecting the premises for evidence of pests;

     (3) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under WAC 246-215-07210, 246-215-07250, and 246-215-07255; and

     (4) Eliminating harborage conditions.

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     (1) Stored so they do not contaminate food, equipment, utensils, linens, and single-service and single-use articles; and

     (2) Stored in an orderly manner that facilitates cleaning the area used for storing the maintenance tools.

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     (1) Items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used; and

     (2) Litter.

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     (2) Live animals may be allowed in the following situations if the contamination of food; clean equipment, utensils, linens; and unwrapped single-service and single-use articles cannot result:

     (a) Edible fish or decorative fish in aquariums, shellfish or crustacea on ice or under refrigeration, and shellfish and crustacea in display tank systems;

     (b) Patrol dogs accompanying police or security officers in offices and dining, sales, and storage areas, and sentry dogs running loose in outside fenced areas;

     (c) In areas that are not used for food preparation and that are usually open for customers, such as dining and sales areas, service animals that are controlled by the disabled employee or person, if a health or safety hazard will not result from the presence or activities of the service animal;

     (d) Pets in the common areas of institutional care facilities such as nursing homes, assisted living facilities, group homes, or residential care facilities at times other than during meals if:

     (i) Effective partitioning and self-closing doors separate the common dining areas from food storage or food preparation areas;

     (ii) Condiments, equipment, and utensils are stored in enclosed cabinets or removed from the common dining areas when pets are present; and

     (iii) Dining areas including tables, countertops, and similar surfaces are effectively cleaned before the next meal service; and

     (e) In areas that are not used for food preparation, storage, sales, display or dining, in which there are caged animals or animals that are similarly confined, such as in a variety store that sells pets or a tourist park that displays animals.

     (3) Live or dead fish bait may be stored if contamination of food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles cannot result.

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     (1) Separating the poisonous or toxic materials by spacing or partitioning; and

     (2) Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This subsection does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.

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     (2) Subsection (1) of this section does not apply to packaged poisonous or toxic materials that are for retail sale.

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     (1) Used according to:

     (a) Law and this chapter;

     (b) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food establishment;

     (c) The conditions of certification, if certification is required, for use of the pest control materials; and

     (d) Additional conditions that may be established by the regulatory authority; and

     (2) Applied so that:

     (a) A hazard to employees or other persons is not constituted; and

     (b) Contamination including toxic residues due to drip, drain, fog, splash or spray on food, equipment, utensils, linens, and single-service and single-use articles is prevented, and for a restricted use pesticide, this is achieved by:

     (i) Removing the items;

     (ii) Covering the items with impermeable covers; or

     (iii) Taking other appropriate preventative actions; and

     (iv) Cleaning and sanitizing equipment and utensils after the application.

     (3) A restricted use pesticide must be applied only by an applicator certified as defined in 7 U.S.C. 136 Definitions, (e) Certified Applicator, of the Federal Insecticide, Fungicide and Rodenticide Act, or a person under the direct supervision of a certified applicator.

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     (2) Ozone as an antimicrobial agent used in the treatment, storage, and processing of fruits and vegetables in a food establishment must meet the requirements specified in 21 C.F.R. 173.368 Ozone.

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     (1) Contain only components that are listed as one of the following:

     (a) Generally recognized as safe for use in food as specified in 21 C.F.R. 182 - Substances Generally Recognized as Safe, or 21 C.F.R. 184 - Direct Food Substances Affirmed as Generally Recognized as Safe;

     (b) Generally recognized as safe for the intended use as specified in 21 C.F.R. 186 - Indirect Food Substances Affirmed as Generally Recognized as Safe;

     (c) Approved for use as a drying agent under a prior sanction specified in 21 C.F.R. 181 - Prior Sanctioned Food Ingredients;

     (d) Specifically regulated as an indirect food additive for use as a drying agent as specified in 21 C.F.R. Parts 175-178; or

     (e) Approved for use as a drying agent under the threshold of regulation process established by 21 C.F.R. 170.39 Threshold of Regulation For Substances Used In Food-Contact Articles; and

     (2) When sanitization is with chemicals, the approval required under subsection (1)(c) or (e) of this section or the regulation as an indirect food additive required under subsection (1)(d) of this section, must be specifically for use with chemical sanitizing solutions.

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     (2) If used, a nontoxic tracking powder such as talcum or flour may not contaminate food, equipment, utensils, linens, and single-service and single-use articles.

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     (2) Medicines that are in a food establishment for the employees' use must be labeled as specified under WAC 246-215-07100 and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles.

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     (1) Stored in a package or container and kept inside a covered, leakproof container that is identified as a container for the storage of medicines; and

     (2) Located so they are inaccessible to children.

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     (1) Labeled as specified under WAC 246-215-07100; and

     (2) Stored in a kit or a container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles.

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     (1) Separating the poisonous or toxic materials by spacing or partitioning; and

     (2) Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles.

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     (2) In enforcing the provision of this chapter, the regulatory authority shall assess existing facilities or equipment that were in use before the effective date of this chapter based on the following considerations:

     (a) Whether the facilities or equipment are in good repair and capable of being maintained in a sanitary condition;

     (b) Whether food contact surfaces comply with Part 4, Subpart A;

     (c) Whether the capacities of cooling, heating, and holding equipment are sufficient to comply with WAC 246-215-04300; and

     (d) The existence of a documented agreement with the permit holder that the facilities or equipment will be replaced as specified under WAC 246-215-08350(7).

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     (2) The regulatory authority shall document the conditions that necessitate the imposition of additional requirements and the underlying public health rationale. The documentation must be provided to the permit applicant or permit holder and a copy must be maintained in the regulatory authority's file for the food establishment.

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     (1) A statement of the proposed variance of this chapter requirement citing the relevant section;

     (2) An analysis of the rationale for how the potential public health hazards and nuisances addressed by the relevant section will be alternatively addressed by the proposal; and

     (3) A HACCP plan if required as specified under WAC 246-215-08210(1) that includes the information specified under WAC 246-215-08215 as it is relevant to the variance requested.

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     (1) Comply with the HACCP plans and procedures that are submitted as specified under WAC 246-215-08215 and approved as a basis for the modification or waiver; and

     (2) Maintain and provide to the regulatory authority, upon request, records specified under WAC 246-215-08215 (4) and (5) that demonstrate that the following are routinely employed:

     (a) Procedures for monitoring critical control points;

     (b) Monitoring of the critical control points;

     (c) Verification of the effectiveness of the operation or process; and

     (d) Necessary corrective actions if there is a failure at a critical control point.

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     (1) The construction of a food establishment;

     (2) The conversion of an existing structure for use as a food establishment; or

     (3) The remodeling of a food establishment, a change of type of food establishment, or significant changes to the methods of food preparation or style of service as specified under WAC 246-215-08325(3) if the regulatory authority determines that plans and specifications are necessary to ensure compliance with this chapter.

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     (1) Intended menu;

     (2) Anticipated volume of food to be stored, prepared, and sold or served;

     (3) Proposed layout, mechanical schematics, construction materials, and finish schedules;

     (4) Proposed equipment types, manufacturers, model numbers, locations, dimensions, performance capacities, and installation specifications;

     (5) Evidence that standard procedures that ensure compliance with the requirements of this chapter are developed or are being developed; and

     (6) Other information that may be required by the regulatory authority for the proper review of the proposed construction, conversion or modification, and procedures for operating a food establishment.

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     (a) Submission of a HACCP plan is required according to law;

     (b) A variance is required as specified under WAC 246-215-03400 (4)(d), 246-215-03535, and 246-215-04244(2);

     (c) The regulatory authority determines that a food preparation or processing method requires a variance based on a plan submittal specified under WAC 246-215-08205, an inspectional finding, or a variance request.

     (2) A permit applicant or permit holder shall have a properly prepared HACCP plan as specified under WAC 246-215-03540.

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     (1) A categorization of the types of potentially hazardous foods that are specified in the menu such as soups and sauces, salads, and bulk, solid foods such as meat roasts, or of other foods that are specified by the regulatory authority;

     (2) A flow diagram by specific food or category type identifying critical control points and providing information on the following:

     (a) Ingredients, materials, and equipment used in the preparation of that food; and

     (b) Formulations or recipes that delineate methods and procedural control measures that address the food safety concerns involved;

     (3) Food employee and supervisory training plan that addresses the food safety issues of concern;

     (4) A statement of standard operating procedures for the plan under consideration including clearly identifying:

     (a) Each critical control point;

     (b) The critical limits for each critical control point;

     (c) The method and frequency for monitoring and controlling each critical control point by the food employee designated by the person in charge;

     (d) The method and frequency for the person in charge to routinely verify that the food employee is following standard operating procedures and monitoring critical control points;

     (e) Action to be taken by the person in charge if the critical limits for each critical control point are not met; and

     (f) Records to be maintained by the person in charge to demonstrate that the HACCP plan is properly operated and managed; and

     (5) Additional scientific data or other information, as required by the regulatory authority, supporting the determination that food safety is not compromised by the proposal.

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     (2) The person requesting a permit exemption under subsection (1) of this section shall submit a written application for an exemption on a form provided by the regulatory authority at least 14 calendar days before providing food service, or as otherwise required by the regulatory authority.

     (3) The person requesting a permit exemption under subsection (1) of this section shall submit properly prepared plans and specifications of the food service facilities and equipment if the regulatory authority requires it, based on a review of the application for an exemption submitted under subsection (2) of this section.

     (4) The person requesting a permit exemption under subsection (1) of this section shall limit food handling to one or more of the following foods:

     (a) Popcorn and flavored popcorn prepared from commercially packaged ingredients that are not potentially hazardous food;

     (b) Cotton candy;

     (c) Dried herbs and spices processed in an approved facility;

     (d) Crushed ice drinks containing only ingredients that are not potentially hazardous foods and dispensed from a self-contained machine that makes its own ice. Drinks with potentially hazardous food, snow cones, and shaved ice are not included;

     (e) Corn on the cob prepared for immediate service;

     (f) Whole peppers roasted for immediate service;

     (g) Roasted nuts, roasted peanuts, and roasted candy-coated nuts;

     (h) Chocolate-dipped ice cream bars prepared from prepackaged ice cream bars produced in a food processing plant;

     (i) Chocolate-dipped bananas prepared from bananas peeled and frozen in an approved facility; and

     (j) Individual samples of sliced fruits and vegetables that are not potentially hazardous foods.

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     (1) Be an owner of the food establishment or an officer of the legal ownership;

     (2) Comply with the requirements of this chapter;

     (3) As specified under WAC 246-215-08415, agree to allow access to the food establishment and to provide required information; and

     (4) Pay the applicable permit fees at the time the application is submitted.

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     (1) The name, birth date, mailing address, telephone number, and signature of the person applying for the permit and the name, mailing address, and location of the food establishment;

     (2) Information specifying whether the food establishment is owned by an association, corporation, individual, partnership, or other legal entity;

     (3) A statement specifying whether the food establishment:

     (a) Is mobile or stationary and temporary or permanent; and

     (b) Is an operation that includes one or more of the following:

     (i) Prepares, offers for sale, or serves potentially hazardous food:

     (A) Only to order upon a consumer's request;

     (B) In advance quantities based on projected consumer demand and discards food that is not sold or served at an approved frequency; or

     (C) Using time as a public health control under WAC 246-215-03530;

     (ii) Prepares potentially hazardous food in advance using a food preparation method that involves two or more steps which may include combining potentially hazardous food ingredients; cooking; cooling; reheating; hot or cold holding; freezing; or thawing;

     (iii) Prepares food as specified under (b)(ii) of this subsection for delivery to and consumption at a location off the premises of the food establishment where it is prepared;

     (iv) Prepares food as specified under (b)(ii) of this subsection for service to a highly susceptible population;

     (v) Prepares only food that is not potentially hazardous food; or

     (vi) Does not prepare, but offers for sale only prepackaged food that is not potentially hazardous food.

     (4) The name, title, address, and telephone number of the person directly responsible for the food establishment;

     (5) The name, title, address, and telephone number of the person who functions as the immediate supervisor of the person specified under subsection (4) of this section such as the zone, district, or regional supervisor;

     (6) The names, titles, and addresses of:

     (a) The persons comprising the legal ownership as specified under subsection (2) of this section including the owners and officers; and

     (b) The local resident agent if one is required based on the type of legal ownership.

     (7) A statement signed by the applicant that:

     (a) Attests to the accuracy of the information provided in the application; and

     (b) Affirms that the applicant will:

     (i) Comply with this chapter; and

     (ii) Allow the regulatory authority access to the establishment as specified under WAC 246-215-08415 and to the records specified under WAC 246-215-03290, 246-215-05280 and 246-215-08215 (4)(f); and

     (8) Other information required by the regulatory authority.

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     (1) A properly completed application is submitted;

     (2) The required fee is submitted;

     (3) The required plans, specifications, and information are reviewed and approved; and

     (4) A preoperational inspection as specified under WAC 246-215-08225 shows that the establishment is built or remodeled in accordance with the approved plans and specifications and that the establishment is in compliance with this chapter.

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     (1) The specific reasons and chapter citations for the permit denial;

     (2) The actions, if any, that the applicant must take to qualify for a permit; and

     (3) Advisement of the applicant's right of appeal and the process and time frames for appeal that are provided in law.

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     (2) Failure to provide the information specified in subsection (1) of this section does not prevent the regulatory authority from taking authorized action or seeking remedies if the permit holder fails to comply with this chapter or an order, warning, or directive of the regulatory authority.

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     (1) Post the permit in a location in the food establishment that is conspicuous to consumers;

     (2) Comply with the provisions of this chapter including the conditions of a granted variance as specified under WAC 246-215-08120, and approved plans as specified under WAC 246-215-08205;

     (3) If a food establishment is required under WAC 246-215-08210 to operate under a HACCP plan, comply with the plan as specified under WAC 246-215-08120;

     (4) Immediately contact the regulatory authority to report an illness of a food employee or conditional employee as specified under WAC 246-215-02215;

     (5) Immediately discontinue operations and notify the regulatory authority if an imminent health hazard might exist as specified under WAC 246-215-08455;

     (6) Allow representatives of the regulatory authority access to the food establishment as specified under WAC 246-215-08415;

     (7) Replace existing facilities and equipment specified under WAC 246-215-08100 with facilities and equipment that comply with this chapter if:

     (a) The regulatory authority directs the replacement because the facilities and equipment constitute a public health hazard or nuisance or no longer comply with the requirements upon which the facilities and equipment were accepted; or

     (b) The facilities and equipment are replaced in the normal course of operation.

     (8) Comply with directives of the regulatory authority including time frames for corrective actions specified in inspection reports, notices, orders, warnings, and other directives issued by the regulatory authority in regard to the permit holder's food establishment or in response to community emergencies;

     (9) Accept notices issued and served by the regulatory authority according to law; and

     (10) Be subject to the administrative, civil, injunctive, and criminal remedies authorized in law for failure to comply with this chapter or a directive of the regulatory authority, including time frames for corrective actions specified in inspection reports, notices, orders, warnings, and other directives.

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     (2) The regulatory authority may increase the interval between inspections beyond six months if:

     (a) The food establishment is fully operating under an approved and validated HACCP plan as specified under WAC 246-215-08215 and 246-215-08120 (1) and (2);

     (b) The food establishment is assigned a less frequent inspection frequency based on a written risk-based inspection schedule developed by the regulatory authority, or set by state or federal law, and uniformly applied throughout the jurisdiction; or

     (c) The establishment's operation involves only coffee service and other food that is not packaged or prepackaged food that is not potentially hazardous food such as carbonated beverages and snack food such as chips, nuts, popcorn and pretzels.

     (3) The regulatory authority shall inspect a temporary food establishment during its permit period, unless the regulatory authority develops a written risk-based plan for exempting certain categories of temporary food establishments from inspection that is uniformly applied throughout the jurisdiction.

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     (1) Past performance, for nonconformance with this chapter or HACCP plan requirements;

     (2) Past performance, for numerous repeat violations of this chapter or HACCP plan requirements;

     (3) Past performance, for complaints investigated and found to be valid;

     (4) The hazards associated with the particular foods that are prepared, stored or served;

     (5) The type of operation including the methods and extent of food storage, preparation, and service;

     (6) The number of people served;

     (7) Whether the population served is a highly susceptible population; and

     (8) Whether the establishment is properly implementing an approved self-inspection program.

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     (1) Inform the person that:

     (a) The permit holder is required to allow access to the regulatory authority as specified under WAC 246-215-08415 of this chapter; and

     (b) Access is a condition of the acceptance and retention of a food establishment permit to operate as specified under WAC 246-215-08350(6).

     (2) Make a final request for access.

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     (1) Administrative information about the food establishment's legal identity, street and mailing addresses, type of establishment and operation as specified under WAC 246-215-08325(3), inspection date, and other information such as type of water supply and sewage disposal, status of the permit, and personnel certificates that may be required; and

     (2) Specific factual observations of violative conditions or other deviations from this chapter that require correction by the permit holder including:

     (a) Failure of the person in charge to demonstrate the knowledge of foodborne illness prevention, application of HACCP principles, and the requirements of this chapter specified under WAC 246-215-02105;

     (b) Failure of food employees, conditional employees, and the person in charge to demonstrate knowledge of their responsibility to report a disease or medical condition;

     (c) Nonconformance with this chapter;

     (d) Failure of the appropriate food employees to demonstrate their knowledge of, and ability to perform in accordance with, the procedural, monitoring, verification, and corrective action practices required by the regulatory authority as specified under WAC 246-215-08120;

     (e) Failure of the person in charge to provide records required by the regulatory authority for determining conformance with a HACCP plan as specified under WAC 246-215-08215 (4)(f); and

     (f) Nonconformance with critical limits of a HACCP plan.

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     (1) Inform the person who declines to sign an acknowledgment of receipt of inspectional findings as specified under WAC 246-215-08440 that:

     (a) An acknowledgment of receipt is not an agreement with the findings;

     (b) Refusal to sign an acknowledgment of receipt does not affect the permit holders obligation to correct the violations noted in the inspection report within the time frames specified; and

     (c) A refusal to sign an acknowledgment of receipt is noted in the inspection report and conveyed to the regulatory authority's historical record for the food establishment; and

     (2) Make a final request that the person in charge sign an acknowledgment receipt of inspectional findings.

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     (2) A permit holder need not discontinue operations in an area of an establishment that is unaffected by the imminent health hazard.

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     (1) Securing a confidential medical history of the food employee or conditional employee suspected of transmitting disease or making other investigations as deemed appropriate; and

     (2) Requiring appropriate medical examinations, including collection of specimens for laboratory analysis, of a suspected food employee or conditional employee.

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     (1) Restricting the food employee or conditional employee;

     (2) Excluding the food employee or conditional employee; or

     (3) Closing the food establishment by summarily suspending a permit to operate in accordance with law.

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     (1) States the reasons for the restriction or exclusion that is ordered;

     (2) States the evidence that the food employee or permit holder shall provide in order to demonstrate that the reasons for the restriction or exclusions are eliminated;

     (3) States that the suspected food employee or permit holder may request an appeal hearing by submitting a timely request as provided in law; and

     (4) Provides the name and address of the regulatory authority representative to whom a request for an appeal hearing can be made.

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     (a) Immediately report the incident to the regulatory authority; and

     (b) Remove from sale and refrigerate any suspect foods until released by the regulatory authority.

     (2) When the regulatory authority suspects that a food establishment, or its employees, might be the source of a foodborne illness, the regulatory authority shall take appropriate action to control the transmission of disease. This action may include any or all of the following:

     (a) Secure records that might enable identification of persons potentially exposed to the disease, or require additional assistance in locating such persons;

     (b) Secure the illness history of each suspected employee;

     (c) Exclude any suspected employee(s) from working in the food establishment until, in the opinion of the regulatory authority, there is no further risk of disease transmission;

     (d) Suspend the permit of the food establishment until, in the opinion of the regulatory authority, there is no further risk of disease transmission;

     (e) Restrict the work activities of any suspected employee;

     (f) Require medical and laboratory examinations of any food employee and of his/her body discharges;

     (g) Obtain any suspect food for laboratory examination;

     (h) Require the destruction of, or placement of a hold order on, all suspected food; and

     (i) Limit, substitute, or restrict menu items or food handling practices that might be associated with causing illness.

     (3) The provisions of chapter 246-100 WAC, Communicable and Certain Other Diseases, apply.

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     (2) The regulatory authority may suspend any permit to operate a food establishment if:

     (a) Continued operation of the food establishment constitutes an imminent or actual health hazard;

     (b) Operations, facilities, or equipment in the food establishment fail to comply with these regulations;

     (c) The permit holder does not comply with these regulations; or

     (d) Interference with the regulatory authority in the performance of its duties has occurred.

     (3) When the regulatory authority has suspended a food establishment permit, the permit holder or person in charge:

     (a) Shall be notified in writing by the regulatory authority that the food establishment permit is immediately suspended upon service of the notice;

     (b) Shall immediately cease all food service operations until a hearing with the regulatory authority finds the operation to be in compliance with the requirements and regulations;

     (c) May request a hearing by filing a written request for a hearing with the regulatory authority within ten days of receipt of the notice of suspension; and

     (d) Shall be notified, if a written request for a hearing is not filed within ten days, that the suspension is sustained.

     (4) Any person whose food establishment permit has been suspended may at any time make written application for a reinspection for the purpose of reinstatement of the permit. The application must include a signed statement explaining how the conditions causing the suspension of the permit have been corrected.

     (5) Within two working days following receipt of a written request for reinspection, the regulatory authority shall make a reinspection, and reinstate the permit if the person is in compliance with these regulations.

     (6) The regulatory authority may adopt and use a permit suspension process different than specified under subsection (2), (3), (4), or (5) of this section.

     (7) The regulatory authority may revoke a food establishment permit after providing the permit holder an opportunity for hearing if:

     (a) Serious and repeated violation(s) of any requirements of these regulations have occurred; or

     (b) Repeated interference with, or assault upon a representative of the regulatory authority in the performance of his/her duty, has occurred.

     (8) Before revocation, the regulatory authority shall notify, in writing, the permit holder of the specific reason(s) why the permit is to be revoked. The notice must state:

     (a) That the permit will be revoked at the end of the ten days following the notice unless a written request for a hearing is filed with the regulatory authority by the permit holder within such ten-day period; and

     (b) If a request for a hearing is not filed by the permit holder within the ten-day period, the revocation of the permit becomes final.

     (9) Any person whose food establishment permit has been revoked by the regulatory authority, after a period of six months, may:

     (a) Make written application for a new permit; and

     (b) Request a hearing with the regulatory authority to determine whether a new permit will be issued.

     (10) The regulatory authority may use a permit revocation process different than specified under subsections (7), (8), and (9) of this section.

     (11) The regulatory authority may initiate any one, or a combination of, compliance methods that include, but are not limited to:

     (a) Holding an administrative conference with the food establishment permit holder or person in charge;

     (b) Placing the food establishment on probation;

     (c) Setting conditions for continued operation of the food establishment, by the permit holder, during the probation period;

     (d) Requiring additional education or training of employees, management, and owners of the food establishment; and

     (e) Completing a hazard evaluation and requiring monitoring procedures be implemented for critical control points identified.

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     (a) Delivered to the permit holder;

     (b) Delivered to the person in charge of the food establishment; or

     (c) Sent by registered or certified mail, return receipt requested, to the last known address of the permit holder.

     (2) A copy of the notice must be filed in the records of the regulatory authority.

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     (a) Conducted by the regulatory authority or its designee, and

     (b) Conducted at a time and place designated by the regulatory authority.

     (2) The regulatory authority or designee shall:

     (a) Make a final finding based upon the complete hearing record;

     (b) Sustain, modify, or rescind any notice or order considered in the hearing; and

     (c) Furnish a written report of the hearing decision to the permit holder.

     (3) The regulatory authority may adopt and use an alternate hearing process.

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     (2) The permit holder shall obtain approval from other applicable regulating agencies prior to operating a mobile food unit, including the Washington state department of labor and industries.

     (3) The person in charge of a mobile food unit shall operate the mobile food unit from an approved commissary or servicing area and shall return to such location for supplies, thorough cleaning, and other servicing activities, as approved in a plan of operation. When not in operation, a mobile food unit must be stored at an approved servicing area or other approved location.

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     (1) Limit the food preparation steps;

     (2) Prohibit some menu items; and

     (3) Restrict the mode of operation when facilities or equipment are inadequate to protect public health.

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     (1) Construction or remodeling begins;

     (2) The menu of the mobile food unit is changed;

     (3) The method of food preparation is changed;

     (4) The vehicle is changed; or

     (5) The commissary is changed.

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     (1) Menu and food preparation steps;

     (2) Floor plan;

     (3) Equipment specifications and location;

     (4) Finish schedule;

     (5) Proposed itinerary or sites to be served;

     (6) Source of water and specifications of the on-board plumbing;

     (7) Site used for sewage disposal;

     (8) Availability of restrooms for employees;

     (9) Operating procedures; and

     (10) Cleaning schedule.

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     (1) Only employees and other persons authorized by the regulatory authority are present in the mobile food unit;

     (2) All employees are in compliance with the provisions of chapter 69.06 RCW and chapter 246-217 WAC for obtaining and renewing valid food worker cards, unless all foods are prepackaged and are not potentially hazardous food;

     (3) All foods, including ice, are from an approved source or commissary;

     (4) Potentially hazardous foods prepared on the mobile food unit are served the same day they are prepared;

     (5) Prepackaged foods are properly labeled;

     (6) Only single-service articles are provided for use by the customer; and

     (7) Condiments not in individual packages are provided in dispenser bottles or in other containers protected from contamination.

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     (1) Not cooled on the mobile food unit;

     (2) Properly temperature-controlled during transport to the place of service;

     (3) Temperature-monitored by use of a stem-type thermometer or thermocouple capable of measuring all proper food temperatures;

     (4) Reheated, for hot holding, from 41°F (5°C) to 165°F (74°C) or above within one hour on the mobile food unit when the foods were cooked and cooled in an approved nonmobile food establishment;

     (5) Reheated, for hot holding, from 41°F (5°C) to 135°F (74°C) or above within one hour on the mobile food unit when the foods were produced in a food processing plant;

     (6) Reheated no more than one time; and

     (7) Held in preheated mechanical hot holding equipment or prechilled mechanical cold holding equipment, or otherwise temperature controlled by an approved method.

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     (1) Is supplied from an approved source of water;

     (2) Is designed and constructed in an approved manner;

     (3) Is filled from the approved water source through a food-grade hose;

     (4) Is refilled as frequently as necessary to furnish enough hot and cold water for handwashing, food preparation, utensil cleaning, sanitizing, and facility cleaning, on the mobile food unit;

     (5) Has a water supply tank with a minimum capacity of five gallons for handwashing;

     (6) Stores liquid waste in a wastewater retention tank with at least fifteen percent more capacity than the water supply tank; and

     (7) Retains wastewater on the mobile food unit until disposed of by an approved method.

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     (1) Readily accessible within 200 feet of the mobile food unit during times of operation, if at any one location for more than one hour; and

     (2) Provided with handwashing facilities that meet the requirements specified under WAC 246-215-05210.

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     (1) A three-compartment sink is available on the mobile food unit with potable hot and cold running water to wash, rinse, and sanitize utensils when utensils are reused on the mobile food unit; except

     (2) This requirement may be waived or modified by the regulatory authority when:

     (a) Limited food preparation occurs; or

     (b) Additional clean utensils are available and utensil washing takes place at an approved commissary or servicing area.

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     (2) The regulatory authority may impose additional requirements to protect against health hazards related to the operation of the temporary food establishment and may:

     (a) Limit the food preparation steps;

     (b) Prohibit some menu items; and

     (c) Restrict the mode of operation when facilities or equipment are inadequate to protect public health.

     (3) The owner of a temporary food establishment shall:

     (a) Apply to the regulatory authority for a permit to operate the temporary food establishment at least fourteen calendar days before intending to provide food service, or as otherwise required by the regulatory authority;

     (b) Allow only employees and other persons authorized by the regulatory authority to be present in the temporary food establishment; and

     (c) Require the person in charge of the temporary food establishment to obtain a valid food worker card before beginning work.

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     (1) Adequate facilities are provided at the temporary food establishments for all necessary food preparation steps;

     (2) All foods, including ice, are from an approved source;

     (3) All off-site food preparation is done in an approved food establishment;

     (4) All storage of food and equipment is done at approved locations;

     (5) Food is transported and stored in properly designed food-grade containers;

     (6) Food is protected from potential contamination during transport;

     (7) Only single-service articles are provided for use by consumers, unless otherwise approved by the regulatory authority; and

     (8) Condiments not in individual packages are provided in dispenser bottles or in other containers protected from contamination.

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     (1) Not cooled in a temporary food establishment;

     (2) Properly temperature-controlled during transport to the temporary event location;

     (3) Temperature-monitored by use of a stem-type thermometer or thermocouple capable of measuring all proper food temperatures;

     (4) Reheated, for hot holding, from 41°F (5°C) to 165°F (74°C) or above within one hour when cooked and cooled in an approved food establishment;

     (5) Reheated, for hot holding, from 41°F (5°C) to 135°F (60°C) or above within one hour when produced in a food processing plant;

     (6) Reheated no more than one time; and

     (7) Held in preheated mechanical hot holding equipment or prechilled mechanical cold holding equipment, or otherwise temperature controlled by an approved method.

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     (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.

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     (1) Readily accessible during all times of operation; and

     (2) Provided with handwashing facilities with potable, warm, running water.

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     (1) Equipment or utensils are reused on-site; or

     (2) The temporary food establishment operates for two or more consecutive days; except

     (3) The regulatory authority may approve an alternative utensil cleaning method when three-compartment sinks with drain boards are not available and a health hazard cannot result.

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     (2) The regulatory authority may impose additional requirements to protect against health hazards related to the food service portion of a bed and breakfast operation.

     (3) Food may be handled in the residential kitchen of a bed and breakfast operation without meeting the provisions of WAC 246-215-02315, 246-215-04212, 246-215-04214, 246-215-04216, 246-215-04224, 246-215-04228, 246-215-04236, 246-215-04250, 246-215-04254, 246-215-04260, 246-215-04264, 246-215-04315, 246-215-04340, 246-215-04345, 246-215-04405, 246-215-04410, 246-215-04500(1), 246-215-04510, 246-215-04525, 246-215-04545, 246-215-04555, 246-215-04560, 246-215-04575, 246-215-04610, 246-215-04710, 246-215-04940, and 246-215-05240, Part 4, Subpart H; Part 5, Subpart E; Part 6 and Part 7, if:

     (a) The number of guest bedrooms does not exceed eight;

     (b) Food service is limited to overnight guests;

     (c) Breakfast is the only meal prepared; however, baked goods that are not potentially hazardous food may be prepared and served at any time of day;

     (d) Potentially hazardous foods are prepared for immediate service only; and

     (e) Potentially hazardous foods are not cooled for later reheating.

     (4) If food service is provided in a bed and breakfast operation other than under the conditions of subsection (3) of this section, all foods must be prepared in an approved nonresidential kitchen meeting the requirements of this chapter.

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     (1) Food supplies for personal use are separated from food supplies intended for guest use;

     (2) Food-contact surfaces are thoroughly cleaned before each use;

     (3) A handwashing sink is available for use by employees during all times food is prepared for bed and breakfast operation guests and is located within 25 feet of food preparation, food dispensing, and warewashing areas;

     (4) Each handwashing sink is provided with a supply of hand soap and single-use towels or other approved hand-drying device;

     (5) Refuse, recyclables, and returnables are stored in a manner that does not create a public health hazard or nuisance;

     (6) The premises are maintained to control insects, rodents, and other pests;

     (7) Children under age ten and animals are kept out of food preparation areas during all times food is prepared for bed and breakfast guests; and

     (8) Toxic chemicals are stored in accurately labeled containers away from all foods and food service supplies.

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     (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.

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     (2) A donated food distributing organization is exempt from the provisions of WAC 246-215-08600 and Part 8, Subpart C of this chapter, regarding operating with a valid food establishment permit.

     (3) The person in charge of a donated food distributing organization shall notify the regulatory authority in writing or by another approved manner:

     (a) Annually of the nature of its food service activities, including types of food served or distributed; and

     (b) Whenever there is a significant change in its food service activities.

     (4) A donated food distributing organization is exempt from meeting the provisions of WAC 246-215-02315, 246-215-03610, 246-215-04212, 246-215-04214, 246-215-04216, 246-215-04224, 246-215-04228, 246-215-04236, 246-215-04250, 246-215-04254, 246-215-04260, 246-215-04264, 246-215-04315, 246-215-04340, 246-215-04345, 246-215-04405, 246-215-04410, 246-215-04500(1), 246-215-04510, 246-215-04525, 246-215-04545, 246-215-04555, 246-215-04560, 246-215-04575, 246-215-04610, 246-215-04710, 246-215-04940, and 246-215-05240, Part 4, Subpart H; Part 5, Subpart E; and Part 6, if:

     (a) All foods are donated to needy persons under the provisions of chapter 69.80 RCW;

     (b) Potentially hazardous food items prepared on-site or at a donor kitchen are served within eight hours of preparation; and

     (c) Potentially hazardous food items are not cooled and reheated on-site.

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     (1) Equipment for cold holding, heating, and hot holding foods are sufficient in number and capacity to provide food temperatures specified in Part 3 of this chapter;

     (2) Food-contact surfaces are thoroughly cleaned before each use;

     (3) A handwashing sink is accessible for use by employees during all times of food preparation and service of unwrapped foods and is located within 25 feet of food preparation, food dispensing, and warewashing areas;

     (4) Each sink used for handwashing is provided with a supply of hand soap and single-use towels or other approved hand-drying device;

     (5) Refuse, recyclables, and returnables are stored in a manner that does not create a public health hazard or nuisance;

     (6) The premises are maintained to control insects, rodents, and other pests;

     (7) Children under age ten and animals are kept out of food preparation areas during the preparation of foods; and

     (8) Toxic chemicals are stored in accurately labeled containers away from all foods and food service supplies.

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     (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.

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     (1) Surplus foods from a food establishment;

     (2) Muscle meat of a wild game animal:

     (a) Received from a law enforcement officer certified by a jurisdiction in the state of Washington or from a hunter licensed by the department of fish and wildlife;

     (b) Processed by an approved meat cutter; and

     (c) Labeled "Uninspected wild game meat, thoroughly cook to 165°F (74°C) internal temperature";

     (3) Muscle meat of a domesticated livestock animal, poultry, or rabbit;

     (a) Donated live to the distributing organization;

     (b) Raised by a member of an approved youth club, such as 4H;

     (c) Processed by an approved meat cutter; and

     (d) Labeled "Uninspected wild game meat, thoroughly cook to 165°F (74°C) internal temperature";

     (4) Foods properly handled, stored, or prepared in a donor kitchen;

     (5) Food handled, stored, or prepared in a residential kitchen in a private home and is not potentially hazardous food or ready-to-eat food.

     (6) Nonpotentially hazardous baked goods handled, stored, or prepared in a residential kitchen in a private home;

     (7) Nonpotentially hazardous, ready-to-eat foods in an intact commercial package stored in a residential kitchen in a private home; and

     (8) Commercially packaged frozen food.

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     (1) Foods are safe and not adulterated;

     (2) Surplus foods have not been previously served to a person;

     (3) Potentially hazardous food meets the temperature specifications in WAC 246-215-03235;

     (4) Foods have been protected from contamination during handling and storage by intact original commercial packaging or sanitary food-grade containers; and

     (5) Foods have been handled and transported in separate containers as needed to prevent potential cross contamination between ready-to-eat and nonready-to-eat foods.

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     (1) Home-canned foods;

     (2) Canned foods in containers that are rusty or severely damaged;

     (3) Distressed foods (such as from a fire, flood, or prolonged storage) unless the foods have been evaluated and approved for charitable distribution; or

     (4) Infant formula that is past the original expiration date set by the processor.

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     (1) Each container is labeled with the common name of the food; and

     (2) The label information, according to the provisions of chapter 69.04 RCW, is on the master carton or is posted in plain view on a card, sign, or other method of notice at the point of distribution to the consumer.

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     (2) A preschool is exempt from meeting the provisions of WAC 246-215-02315, 246-215-03610, 246-215-04212, 246-215-04214, 246-215-04216, 246-215-04224, 246-215-04228, 246-215-04250, 246-215-04254, 246-215-04260, 246-215-04264, 246-215-04410, 246-215-04500(1), 246-215-04525, 246-215-04545, 246-215-04555, 246-215-04560, 246-215-04610(2), 246-215-04710, 246-215-05240, 246-215-06100, 246-215-06200, 246-215-06290, and 246-215-06355 if:

     (a) Food service is limited to enrolled children, staff, and volunteers at the preschool;

     (b) Potentially hazardous foods are prepared for immediate service; and

     (c) Cooked, reheated, or hot held potentially hazardous foods are not cooled for future service. They must be either served hot or discarded each day.

     (3) The regulatory authority may impose additional requirements to protect against health hazards related to the operation of the preschool and may:

     (a) Limit the food preparation steps;

     (b) Prohibit some menu items; and

     (c) Restrict the mode of operations when the facilities or equipment are inadequate to protect public health.

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     (1) Equipment for cold holding, heating and hot holding foods are sufficient in number and capacity to provide food temperatures specified in Part 3 of this chapter. Residential models of such equipment may be used if they are easily cleanable and in good repair;

     (2) Food-contact surfaces are thoroughly cleaned and sanitized before each use;

     (3) A handwashing sink is accessible for use by employees during all times of food preparation and service of unwrapped foods and is located within 25 feet of food preparation, food dispensing, and warewashing areas;

     (4) Each handwashing sink is provided with a supply of hand soap and single-use towels or other approved hand-drying device;

     (5) Refuse and recyclables are stored in a manner that does not create a public health hazard or nuisance;

     (6) The premises must be maintained free of infestations of insects, rodents, and other pests such that there is not a breeding population of pests in the facility; and

     (7) Toxic chemicals are stored in accurately labeled containers away from all foods and food service supplies.

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     (2) One of the warewashing sinks may also be used as a handwashing sink, provided food preparation and warewashing occur at separate times.

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     (1) A separate food preparation sink as specified under WAC 246-215-04325; or

     (2) A preapproved alternate produce washing procedure (e.g., the use of a colander) that ensures produce is not directly placed in warewashing or handwashing sinks.

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     The following sections of the Washington Administrative Code are repealed:

WAC 246-215-001	Purpose and authority.
WAC 246-215-005	Minimum performance standards.
WAC 246-215-011	Definitions.
WAC 246-215-021	Management and personnel.
WAC 246-215-031	Employee hygiene.
WAC 246-215-041	Food supplies.
WAC 246-215-051	Public health labeling.
WAC 246-215-061	Food handling.
WAC 246-215-071	Equipment and utensils.
WAC 246-215-081	Water, plumbing, and waste.
WAC 246-215-091	Physical facilities.
WAC 246-215-121	Mobile food units.
WAC 246-215-131	Temporary food establishments.
WAC 246-215-141	Bed and breakfast operations.
WAC 246-215-151	Donated food distributing organizations.
WAC 246-215-181	Compliance and enforcement.
WAC 246-215-191	Exempt from permit.
WAC 246-215-200	Permits required, suspension, revocation, enforcement.
WAC 246-215-210	Service of notices.
WAC 246-215-220	Hearings.
WAC 246-215-240	Examination, hold orders, condemnation, and destruction of food.
WAC 246-215-251	Employee health.
WAC 246-215-260	Procedure when disease transmission is suspected.
WAC 246-215-280	Interpretation.
WAC 246-215-290	Separability clause.
WAC 246-215-300	Penalty clause.
WAC 246-215-311	Effective date.