PART 10: SEVERABILITY

10000 Severability.

If any provision of this chapter or its application to any PERSON or circumstance is held

invalid, the remainder of this chapter, or the application of the provision to other PERSONS

or circumstances is not affected.

Index Page 133

INDEX

Access

right to inspection (08420).........................................110

Accuracy

of information given on application (08325)..............107

pressure measuring devices, warewashing (04224).....60

temperature measuring devices, ambient (04222)......60

thermometer, food (04220) .........................................60

thermometers, calibrated (04580)...............................71

Active Managerial Control

definition........................................................................1

duties (02110) ..............................................................18

Additives

definition........................................................................1

hand antiseptics as (02320)..........................................23

labeling requirement, packaged food (03610).............52

may not misrepresent food (03605).............................52

preservation, variance required (03535)......................49

protection from unapproved (03315) ..........................35

unapproved in food upon receipt (03240) ...................30

Adulterated

definition........................................................................1

food shall be unadulterated (03100)............................27

packaging to prevent (03255) ......................................30

Allergens

definition of major food allergen ...................................8

demonstration of knowledge by PIC (02105)...............17

employees trained in allergy awareness (02115).........19

on packaged food labels (03610) .................................52

repackaged donated foods (09430) ...........................128

Animal foods..........See also Fish, Game Animals, or Meat

cleaning contact surfaces (04605)................................71

consumer advisory (03620)..........................................53

consumer self service (03369)......................................40

cooking temperatures (03400).....................................41

microwave cooking (03405) .........................................42

noncontinuous cooking (03415)...................................43

preventing cross contamination from (03306).............34

prohibitions, HSP (03800).............................................55

raw or undercooked (03400)........................................42

thawing (03510) ...........................................................45

using cloth gloves (04805)............................................75

Animals, live

food employee handling and exception (02415)..........25

preventing entry (pests) (06260)..................................91

prohibited in bed and breakfast kitchens (09305) .....124

prohibitions and exceptions (06570)............................96

service animals

areas prohibiting animals (06570) ...........................96

belonging to food worker (02415) ...........................25

definition..................................................................13

handwashing after handling (02310) .......................23

Artificial color or flavor.................................See Additives

Asian Rice-based Noodles

definition........................................................................1

freshly-made, receiving (03235)...................................29

Backflow prevention

air gap (05215)............................................................. 80

carbonator (05250)...................................................... 82

copper and carbonator (04115)................................... 57

demonstration of knowledge (02105) ......................... 18

design standard (05220) .............................................. 81

food equipment (05410).............................................. 85

indirect drain (05410) .................................................. 85

location for service and maintenance (05260) ............ 82

required (05245).......................................................... 81

scheduled for inspection (05280) ................................ 82

using pumps and hoses (05355) .................................. 84

warewashing machine (05410).................................... 85

Bare hand contact

allowance criteria (03300) ........................................... 33

demonstration of knowledge (02105) ......................... 17

hand antiseptics (02320) ............................................. 24

PIC duties (02115)........................................................ 19

preventing contamination (03300).............................. 33

prohibited, HSP facilities (03800)................................. 56

prohibited, ROP (03540) .............................................. 50

reinstating allowance (03300) ..................................... 33

while washing produce (03300)................................... 33

with non-RTE food (03300).......................................... 33

Bed and breakfast

definition ....................................................................... 2

exemption...................................................................... 7

residential kitchen (09300)........................................ 123

rules relating to.......................................................... 123

Beef

cooking temperatures (03400) .................................... 41

equipment cleaning frequency (04605)....................... 71

primal cut

definition ................................................................. 11

rare or raw service, consumer advisory (03620).......... 53

raw, separation for cross contamination (03306)........ 34

reheating for immediate service (03435) .................... 44

restriction from consumer self-service (03369)........... 40

roast, hot holding temperature (03525)...................... 47

sanitizer, separate required for raw (03339)............... 37

whole-muscle, intact

label requirement (03200) ...................................... 27

surface cooking temperature (03400(3)) ................ 42

Beverage

definition ....................................................................... 2

refilling

returnables (03348)................................................. 38

second portions (03345).......................................... 37

tubing separated from stored ice (04236)................... 61

Bottled drinking water

alternate drinking supply (05150)................................ 80

approved source (05110)............................................. 79

definition ....................................................................... 2

Buffets

consumer self-service for Mongolian grills (03369)..... 40

lighting requirement (06340)....................................... 93

monitoring by food employees (03369) ...................... 40

Page 134 Washington State Retail Food Code

not reservice – See definition 105................................12

PIC duties (02115) ........................................................19

required utensils (04330) .............................................66

Bulk foods

container access height (03369)...................................40

display, protection (03363) ..........................................39

labeling requirements and exceptions (03610)............53

Calibration

pressure measuring devices (04580)............................71

thermometers (04580).................................................71

Can openers

cleaning and replacement (04212)...............................59

good repair (04500)......................................................68

on vending machines (04242) ......................................62

Capacities

equipment specifications required, plans (08205).....104

handwashing sinks, required number (05230).............81

hot water, must meet peak demands (05135).............79

mobile unit

handwashing and wastewater tank (09135)..........120

sewage tank (05400)................................................85

refuse receptacles (05530)...........................................86

storage rooms (05530).................................................86

sufficient for proper food temperatures (04300).........65

temporary handwashing (09225)...............................123

ventilation

hood systems (04315)..............................................65

mechanical (06345)..................................................93

water source and systems (05135)...............................79

Cast iron

use limitation (04100) ..................................................57

Ceasing operations

due to illness outbreak (08505)..................................113

due to imminent health hazard (08455) ....................112

order of regulatory authority (08600)........................114

Certification number

definition........................................................................2

receiving shellstock, tag requirements (03270) ...........31

receiving shucked shellfish, identification (03265) ......30

shellfish identification (03270).....................................31

storage of shellfish, original containers (03285) ..........32

Certified Food Protection Manager

definition........................................................................2

duties (02110) ..............................................................18

exempted establishments (02107)...............................18

replacing, 60-day grace period (02107)........................18

required (02107) ..........................................................18

Change of ownership

renewing or issuing new permit (08335)....................108

Chemical test strips for sanitizers

provided (04345)..........................................................66

used (04575).................................................................71

Chemicals

allowed in food establishment (07205)........................99

drying agents criteria (07235) ....................................100

medications (07260)...................................................101

pesticides (07245) ......................................................101

retail sale (07205).........................................................99

sanitizers (07220) .......................................................100

storage and display, separation required (07300)......102

storage, bed and breakfast (09305) ...........................124

storage, DFDO (09405) .............................................. 125

storage, preschools (09505) ...................................... 129

using (07210) ............................................................... 99

washing produce (07225) .......................................... 100

working containers, labeling (07105)........................... 99

Children

children's menu restriction (03400)............................. 42

medicines in childcare (07265) .................................. 101

prohibition in B&B kitchens (09305).......................... 124

prohibition in DFDO (09405)...................................... 125

unpasteurized juice restriction (03800)....................... 55

unpasteurized juice warning (03445) .......................... 45

Chlorine, chemical sanitization

concentration (04565) ................................................. 70

contact time (04710) ................................................... 75

Clean in place (CIP)

definition ....................................................................... 2

equipment characteristics (04206).............................. 59

rinsing procedures (04645).......................................... 74

Cleaning ........................................ See also Warewashing

dry cleaning (04620) .................................................... 73

fogging devices (05285)............................................... 82

frequency

food-contact surfaces (04605)................................. 71

nonfood-contact surfaces (04615) .......................... 73

physical facilities (06505) ........................................ 94

receptacles and waste handling units (05580)........ 88

warewashing equipment (04515)............................ 68

lack of facilities, single-use articles (04585)................. 71

mobile food unit (09100)........................................... 117

precleaning (04625)..................................................... 73

sealed containers before opening (03306).................. 34

Cleaning agents

soap provided for handwashing

bed and breakfast (09305) .................................... 124

mobile food unit (09140)....................................... 120

preschools (09505)................................................ 129

temporary food establishment (09225) ................ 123

soap provided for handwashing (06305) ..................... 92

warewashing, detergent availability (04350)............... 66

warewashing, detergent used (04530) ........................ 69

Clean-up of vomiting and diarrheal events

active managerial control (02500)............................... 25

written procedures (02500)......................................... 25

Cloth, sanitizing.....................................See Wiping cloths

Clothes washers

requirement (04320) ................................................... 66

Clothing, employee

clean condition (02335)............................................... 24

dressing rooms, provided if needed (06350)............... 93

dressing rooms, used if needed (06545)...................... 95

Cold holding

cooling food (03520).................................................... 46

methods stated in application (08325)...................... 107

mobiles, prechilled equipment (09125)..................... 119

monitoring (02115 (9))................................................. 19

preschools, residential equipment (09505)............... 129

records, cook chill and sous vide (03540).................... 51

requirements, TCS food (03525).................................. 47

temporaries, prechilled equipment (09210).............. 122

Index Page 135

Commissary

definition........................................................................3

mobile, exemption (09127)........................................120

mobile, required for operation (09100) .....................117

mobile, usage (09126)................................................119

specifications required for mobile (09110) ................117

Condemnation of food

conditions (03705) .......................................................54

Condiments

dispensers, cleaning (04605)........................................73

mobiles, requirements (09120)..................................118

required dispensers (03366) ........................................39

reservice from one customer to another (03372)........40

temporaries, requirements (09205)...........................122

Conditional employee

definition........................................................................3

disease reporting (02200) ............................................20

exclusion and restriction of (02210).............................21

Confidentiality

trade secrets (08220) .................................................105

Construction

plans required (08200)...............................................104

plans required, mobile food units (09110).................117

preopening inspections (08225).................................105

Consumer

containers, refilling (03348) .........................................38

definition........................................................................3

self-service

clean tableware for refills (03345)...........................37

protection from contamination (03363)..................39

raw animal food, limitations (03369).......................40

utensil handling (04930) ..........................................77

utensils required (04330).........................................66

Consumer advisory

for undercooked animal foods (03620)........................53

prohibited on children's menu (03400)........................42

Contact time

hot water and chemical sanitization (04710)...............74

Contaminated food, discarding......................................54

Contamination prevention ..See also Cross contamination

prevention

bandage, covered on hand (02406)..............................25

discharges from eyes, nose, mouth (02405) ................25

during display (03363)..................................................39

from eating, drinking, tobacco (02400)........................24

from equipment and utensils (03330)..........................36

from hands (03300)......................................................33

from ice (03324)...........................................................36

from unapproved additives (03315).............................35

other sources (03375) ..................................................40

restricted use of food preparation sinks (04325).........66

storage requirements and prohibitions (03351) ..........39

when tasting (03303) ...................................................34

Contamination, consumer

food display (03363).....................................................39

reusing of foods (03372) ..............................................40

separation barrier, temporaries (09220)....................123

utensils at self-service operations (03369)...................40

Cook-chill .........................See Reduced oxygen packaging

Cooking

microwave (03405)...................................................... 42

raw animal foods (03400)............................................ 41

to thaw frozen foods (03510) ...................................... 45

unattended (03420)..................................................... 43

whole-muscle, intact beef (03400) .............................. 42

Cooling

cooked TCS foods (03515) ........................................... 46

exterior coolant ice not used as food (03324)............. 36

ice as cooling medium food grade (03260).................. 30

methods (03520) ......................................................... 46

mobiles, as approved (09125).................................... 118

preschools, equipment restrictions (09500).............. 129

stated in application (08325)..................................... 107

temporaries, prohibited (09210) ............................... 122

time-temperature cooling (03515) .............................. 46

Cooperation

aiding foodborne disease investigations (02230) ........ 21

Copper

backflow carbonator (04115)....................................... 57

use limitations (04115) ................................................ 57

Corrections

compliance to maintain permit (08350(8)................. 109

documentation on inspection report (08430) ........... 111

specifying time frames (08435) ................................. 111

Cottage food

not a food establishment – See Definition 50(c)(iii) ...... 6

Covers

clean equipment and utensils (04920)......................... 76

during cooling (03520)................................................. 46

garbage receptacles (05565)........................................ 88

lights (06240)............................................................... 90

set tableware (04940).................................................. 77

vending machines (04270)........................................... 64

Coving

carpet installed under (06215) .................................... 90

required at floor wall juncture (06210) ....................... 89

Cross connection

prohibition (05275)...................................................... 82

Cross contamination

demonstration of knowledge (02105) ......................... 17

DFDO receiving (09420)............................................. 128

DFDO transportation (09407) .................................... 126

eggs, HSP HACCP plan (03800)..................................... 56

food protected from (03306)....................................... 34

prevented by handwashing (02310) ............................ 23

ROP HACCP plan (03540) ............................................. 50

separate wiping cloths, raw meat (03339) .................. 37

separating species (03306) .......................................... 34

Cross contamination prevention

food contact surfaces, cleaning (04605)...................... 71

separation and segregation of raw foods (03306)....... 34

Curing

variance required (03535) ........................................... 49

Custom meat

variance required (03535) ........................................... 50

Cut leafy greens....................................See also TCS foods

definition ....................................................................... 3

Page 136 Washington State Retail Food Code

Cutting boards

cleaning after different animal species (04605)...........71

wood (04130) ...............................................................58

worn or gouged (04505)...............................................68

Damaged

donating distressed food (09425) ..............................128

gloves (03342)..............................................................37

segregated until returned (06415) ...............................94

Date marking (03526)..............................................47–48

Demonstration of knowledge

PIC requirements (02105) ............................................17

Denature food

due to imminent health hazard (03705) ......................54

Destruction of food

voluntary (03705).........................................................54

Detergents........................................ See Cleaning agents

Diarrhea

condition of exclusion (02220).....................................21

employee reporting (02205) ........................................20

removal of exclusion (02250).......................................22

written procedures (02500) .........................................25

Direct connection................See also Backflow prevention

produce washing at temporary events (09240) .........123

sewage system (05410)................................................85

Discharges, eyes, nose and mouth

employee restriction (02405).......................................25

Dishwashing......................................... See Warewashing

Dispensing equipment, design and construction

requirements (04230) ..................................................60

Display tank

animals allowed (06570) ..............................................96

handwashing required (02415) ....................................25

shellfish life support tank, variance required (04244)..62

shellfish, maintaining source information (03285).......31

Distressed foods..........................................See Damaged

Dogs

pets allowable in certain scenarios (06570).................96

Donated food distributing organization

annual notification (09400)........................................125

exempt from permit (09400)......................................125

food labels (09430).....................................................128

food sources (09415)..................................................126

nonprofit status (09400) ............................................125

raw milk prohibition (09425)......................................128

receiving distressed foods (09425).............................128

receiving food (09420) ...............................................127

record keeping (09435) ..............................................128

requirements (09400) ................................................124

sink requirements (09410) .........................................126

Drain, indirect ............................ See Backflow prevention

Drainboards

cleaning frequency (04515)..........................................68

self-draining (04262) ....................................................64

sized to accommodate (04310)....................................65

Dressing areas............................................... See Clothing

Drinking water

alternative water supply (05150) .................................80

approved source (05100) .............................................79

capacity (05135)...........................................................79

cross connection prohibition (05275).......................... 82

definition ....................................................................... 4

food-grade hose (05330) ............................................. 84

system flushing (05350)............................................... 84

tank, pump, and hoses for mobile food units (05365). 84

Dry cleaning

methods for equipment and utensils (04620) ............. 73

Drying

agents, for equipment and utensils (07235).............. 100

air, of equipment and utensils (04900)........................ 76

as part of handwashing procedure (02305)................. 22

devices allowed for hands (06310) .............................. 92

use of on site laundry facilities (04820)....................... 75

wiping cloths (04905)................................................... 76

Eating, drinking, tobacco use by employees

contamination prevention (02400).............................. 24

designated areas (06410) ............................................ 94

handwashing requirements (02310)............................ 23

Eggs

additional safeguards for HSP (03800) ........................ 55

cold holding temperature (03525)............................... 47

consumer advisory (03620) ......................................... 53

cooking temperature (03400)...................................... 41

definition ....................................................................... 4

egg products obtained pasteurized (03250)................ 30

major food allergen ....................................................... 8

package label requirements (03200) ........................... 27

pasteurized, substitute for shell eggs (03312)............. 35

pooling prohibition and exception (03321) ................. 35

receiving quality (03245) ............................................. 30

receiving temperature (03235).................................... 29

restriction of time as a control, HSP (03530)............... 49

Employee

accommodations, designated area (06410)................. 94

definition ....................................................................... 5

food contaminated by (03700) .................................... 54

health

conditional employee (02210)................................. 21

hygiene (02500)....................................................... 25

illness symptoms (02205)........................................ 20

prevention of disease transmission from (03303)... 34

responsibility to report illness to PIC (02205) ......... 20

restriction and exclusion

conditions of exclusion (02220) .......................... 21

conditions of restriction (02225)......................... 21

removal based on diagnosis (02245)................... 22

removal based on exposure (02255)................... 22

removal based on symptoms (02250)................. 22

suspected foodborne illness (08520) .................... 113

verifiable training (02115 (15))................................ 19

medicine needing refrigeration (07265).................... 101

personal cleanliness (02335) ....................................... 24

Equipment

air drying (04900)......................................................... 76

capable to maintain food temperatures (04300)......... 65

certification (04272) .................................................... 65

cleaning frequency (04605) ......................................... 71

cooling, heating, and holding capacities (04300)......... 65

definition ....................................................................... 5

design and construction (04200) ................................. 58

drainage of accumulated moisture (04264)................. 64

Index Page 137

maintenance (04500) ...................................................68

replacement (08350)..................................................109

required to be clean (04600)........................................71

sanitization (04700)......................................................74

storage (04920) ............................................................76

storage prohibitions (04925)........................................76

warewashing equipment cleaning frequency (04515) .68

Exempt from permit

DFDO (09400).............................................................125

Exempt from permit with approval

statewide list of exempted foods (08305)..................106

Filters

ventilation, cleaning (06515)........................................94

ventilation, easily accessed (04218).............................60

water tank vent (05320)...............................................83

water, easily accessed (05225).....................................81

water, safe materials (05200).......................................80

Fingernails

artificial, maintenance and polish (02325)...................24

First aid supplies, employee use

storage requirements (07270)....................................101

Fish

approved source (03215) .............................................28

approved source, DFDO (09415) ................................126

color additives (03610).................................................52

consumer advisory for undercooked (03620) ..............53

cooking temperature (03400) ......................................41

definition........................................................................5

display tanks

allowable live animals (06570).................................96

handwashing requirements (02415)........................25

freezing for parasite destruction (03425).....................43

frozen for ROP (03540).................................................51

major food allergen........................................................8

partially cooked

consumer advisory (03620)......................................54

parasite reduction (03425) ......................................43

raw or undercooked, served or sold RTE, required

records (03430)........................................................44

raw, not served in facility serving HSP (03800) ............55

raw, storage (03306) ....................................................34

separation for allergens (04605) ..................................72

thawing ROP (03510)....................................................46

Fixed equipment

CIP (04206)...................................................................59

elevation or sealing (04410).........................................67

spacing or sealing (04405)............................................67

washing procedures (04640)........................................74

Flood

ceasing operations (08455)........................................112

imminent health hazard – See Definition 62..................8

reporting to regulatory authority (08350)..................109

restricted foods for donation (09425)........................128

water system flushing (05105).....................................79

Floors, walls, ceilings

absorbent flooring, use limitations (06530).................95

carpeting, restriction and installation (06215).............90

cleaning (06510)...........................................................94

easily cleanable (06200)...............................................89

mats and duckboards (06220)......................................90

openings, protected from pests (06260)......................91

temporary food establishment (06100)....................... 89

Flow....................................See also Backflow prevention

flow diagram for HACCP (08215) ............................... 105

handwashing sink, time (05210).................................. 80

pressure gauge, warewashing machines (04260)........ 63

pressure required, warewashing machines (04560).... 69

pressure required, water lines (05140)........................ 79

Fogging devices

water reservoir of (05285)........................................... 82

Food bank ..... See Donated food distributing organization

Food contact surfaces

characteristics, safe, smooth, durable (04100)............ 57

cleanability, smooth and easily cleanable (04204) ...... 59

cleaning (04635) .......................................................... 73

cleaning frequency (04605) ......................................... 71

definition ....................................................................... 5

in-use utensils, storage between use (03333) ............. 36

linens and napkins, use limitation (03336) .................. 36

lubricants, application on (04910) ............................... 76

lubricants, equipment leak proof (04234) ................... 61

sanitization (04700) ..................................................... 74

sanitizer, tolerances as pesticides (07220) ................ 100

wiping cloths (03339)................................................... 37

Food display

hard crusted breads (03363)........................................ 39

preventing contamination by consumers (03363)....... 39

Food establishment

definition ....................................................................... 5

Food preparation sinks

cleaning frequency (04525) ......................................... 68

designated (04325)...................................................... 66

preschools, allowance (09515) .................................. 129

temporary food establishment, allowance (09240)... 123

warewashing sink, use limitations (04525).................. 68

wiping cloths, allowed to wash (04815)....................... 75

Food worker cards

mobile unit, allowance (09120) ................................. 118

requirement (02120) ................................................... 19

temporaries, only required for PIC (09200)............... 122

Freezing, frozen

maintain frozen (03500) .............................................. 45

parasite destruction (03425) ....................................... 43

shipped frozen, received frozen (03235)..................... 29

slacking (03505)........................................................... 45

Fruits and vegetables

cooking for hot holding (03410) .................................. 43

protection from contamination

cross contamination, separating (03306)................ 34

equipment prior to use (04605) .............................. 71

from consumers (03363) ......................................... 39

storing on undrained ice (03327) ............................ 36

whole or cut, immersion in ice or water (03327) .... 36

whole, uncut storage (03306) ................................. 34

whole, uncut storage in wood (04130).................... 58

sampling, exempt from permit if approved (08305).. 106

sulfiting agents (03315) ............................................... 35

washing

chemicals for (07225)............................................ 100

hand contact allowed during (03300)...................... 33

procedure (03318)................................................... 35

Page 138 Washington State Retail Food Code

Galvanized metal

use limitation (04120) ..................................................58

Game animals

approved source (03230) .............................................29

cooking temperatures (03400).....................................41

definition........................................................................7

DFDO, use of wild (09415)..........................................127

Garbage ...........................................................See Refuse

Gloves

cloth

laundered (04805) ...................................................75

use limitation (03342)..............................................37

cover for bandage (02406)...........................................25

cover for lesion, return to work (02250)......................22

handwashing before donning (02310) .........................23

single-use limitation (03342)........................................37

slash-resistant (03342).................................................37

used to avoid BHC (03300)...........................................33

Grease

encrusted on food equipment (04600) ........................71

prevention of drippage from hood system (04226) .....60

trap, easily accessed (05405) .......................................85

ventilation hood filters easily accessed (04218)...........60

ventilation hood system sufficient in capacity (04315)65

HACCP Plan

contents of plan (08215) ............................................105

definition........................................................................7

demonstration of knowledge (02105)..........................18

eggs in HSP (03800)......................................................56

frequency of inspections under plan (08405).............110

juice

children in custodial care as HSP (03800) ................55

packaged in food establishment (03445).................45

prepackaged, processor requirements (03280).......31

prepared for HSP (03800) ........................................55

molluscan shellfish display tanks (04244) ....................62

ROP requirements (03540)...........................................50

sous vide and cook-chill exemption (03540)................52

when required (08210)...............................................104

Hair restraints

requirements and allowances (02410).........................25

Hand antiseptics

approval and use (02320).............................................23

Handwashing

cleaning procedure (02305) .........................................22

definition........................................................................7

food demonstrators .....................................................80

hands and arms required to be clean (02300) .............22

requirement (02310)....................................................23

where to wash (02315) ................................................23

Handwashing facilities

facility requirements (05210).......................................80

hand drying provision (06310) .....................................92

signage (06320)............................................................93

sinks

accessibility and dedication (05270)........................82

definition....................................................................7

mobiles (09410) .....................................................126

mobiles, waiver for packaged product (09415) .....126

preschools, allowance (09510) ..............................129

preschools, requirement (09505) ..........................129

required number (05230)........................................ 81

size, adequate for both hands (05210).................... 80

temporary handwash (09225)............................... 123

unapproved, stocked for handwashing (06315)...... 92

soap provision (06305) ................................................ 92

waste receptacle for towels (06325) ........................... 93

water temperature and flow (05210).......................... 80

Health .........................................................See Employee

Hearing

by request following permit suspension (08600) ...... 114

for permit revocation (08600) ................................... 114

request regarding hold order (03705) ......................... 54

Hermetically sealed containers

cleaning of visible soil (03306)..................................... 34

definition ....................................................................... 7

reheating for hot holding (03440) ............................... 44

source (03205)............................................................. 27

High humidity

oven cooking chart (03400) ......................................... 41

Highly susceptible population

additional safeguards (03800) ..................................... 55

declared on application (08325)................................ 107

definition ....................................................................... 7

eggs, time as a control prohibited (03530).................. 49

employee exclusion (02220)........................................ 21

employee restriction (02225) ...................................... 21

prioritization of inspections (08405).......................... 110

prohibited from BHC allowance (03300) ..................... 33

reheating for date marking prohibition (03800).......... 56

undercooked meat prohibition (03400) ...................... 42

Hold orders

placed on suspect food (03700)................................... 54

unpackaged shellfish (03265) ...................................... 30

used during outbreak investigation (08520).............. 113

Home .........................See Private home food preparation

Hoses

"V" type threads (05315)............................................. 83

backflow prevention (05355)....................................... 84

flushing and sanitizing (05350) .................................... 84

food-grade for mobile food unit (09135)................... 120

safe and durable (05300)............................................. 83

use limitation for drinking water (05365).................... 84

used according to law (05145)..................................... 79

Hot holding

cooking plant foods for (03410)................................... 43

DFDO, sufficient equipment (09406) ......................... 125

food in a homogenous liquid form (03525) ................. 47

mobiles, preheated equipment (09125).................... 119

monitoring (02115 (9))................................................. 19

preschools (09500) .................................................... 129

reheating for (03440)................................................... 44

temporaries, preheated equipment (09210)............. 122

unattended (03420)..................................................... 43

vending machines (04246)........................................... 62

Hot water

handwashing water temperature (05210)................... 80

quantity and availability (05135) ................................. 79

sanitization of food contact surfaces (04710).............. 74

Ice

beverage tubing (04236).............................................. 61

cleaning frequency, ice bins (04605) ........................... 73

Index Page 139

crushed ice drinks, exempt with approval (08305) ....106

drainage (04264) ..........................................................64

equipment specifications, ice machine (04230)...........60

for cooling food (03520)...............................................46

for displaying shellfish (03285).....................................32

hotel guest use, exempt See Definition 50(c)(x).............6

in-use utensil storage (03333)......................................36

mobile food unit (09120)............................................118

separation of liquid waste drains (04238)....................61

source, drinking water (03260) ....................................30

temporary food establishment (09205) .....................122

used as a coolant, prohibited as ingredient (03324)....36

used as a coolant, safe storage of food (03327)...........36

Identity

food honestly presented (03100).................................27

Immediate consumption

consumer self-service raw animal food (03369) ..........40

time as a public health control (03530)........................49

Immediate service

bed and breakfast, requirement for TCS (09300).......124

definition........................................................................7

egg cooking temperature (03400)................................41

mixed eggs (03321) ......................................................35

preschools, requirement for TCS (09500) ..................129

reheating for (03435) ...................................................44

thawing food (03510)...................................................45

Imminent health hazard

approval to resume operations (08460).....................112

continued operation under approved plan (08455)...112

definition........................................................................8

food destruction (03705) .............................................54

permit holder discontinuing food operation (08350).109

permit suspension (08600).........................................114

Immunocompromised.. See Highly susceptible population

Insects................................................................. See Pest

Inspection

access to premises and records (08415) ....................110

frequency (08400)......................................................109

performance and risk-based (08405) .........................110

preopening (08330)....................................................108

prior to permit renewal (08335).................................108

refusal of access (08425)............................................111

Inspection report

acknowledgement of receipt, refusal to sign (08445)111

approved form requirement (08430).........................111

available for review by public (08350) .......................108

copy provided to PIC after inspection (08440)...........111

documentation (08430)..............................................111

public document (08450) ...........................................112

Intact meat

cooling (03515).............................................................46

definition........................................................................8

In-use utensils

between-use storage (03333) ......................................36

cleaning frequency (04605)..........................................72

Jaundice

condition of exclusion (02220).....................................21

employee reporting (02205) ........................................20

PIC notification of health officer (02215) .....................21

removal of exclusion (02250).......................................22

Jewelry

medical alert jewelry (02330) ...................................... 24

prohibition (02330)...................................................... 24

Juice

acidic, container limitations (04115) ........................... 57

definition ....................................................................... 8

in HSP, including children in custodial care (03800) .... 55

packaged in establishment, requirements (03445) ..... 45

packaged juice requirements (03445) ......................... 45

prepackaged, source requirements (03280)................ 31

Labeling

bulk food (03610)......................................................... 53

chemical sanitizers, EPA label (04565)......................... 70

consumer advisory (03620) ......................................... 53

containers of poisonous or toxic materials (07100) .... 99

date marking (03526) .................................................. 47

date, unaltered (03615)............................................... 53

DFDO packaged food (09430).................................... 128

foods packaged in food establishment (03610)........... 52

hold orders (03705) ..................................................... 54

juice, warning if untreated (03445) ............................. 45

juice, with warning label prohibited for HSP (03800).. 55

major food allergen (03610)........................................ 52

meat and poultry, safe handling of raw (03200).......... 27

medicines and first aid (07260).................................. 101

milk, raw or unpasteurized (03610)............................. 53

mobile food units, packaged food on (09120)........... 118

shellstock (03270)........................................................ 30

shellstock date sold (03290) ........................................ 32

shucked shellfish (03265) ............................................ 30

toxic materials (07210) ................................................ 99

whole muscle, intact beef (03200)............................... 27

wild game, DFDO (09415).......................................... 127

working containers, food (03309)................................ 35

Laundering

frequency and methods (04805) ................................. 75

Lead

use limitation (04100).................................................. 57

Leafy greens......................................See Cut leafy greens

Lemonade stand

not a food establishment............................................... 6

Lesion with pus

condition of restriction (02225)................................... 21

employee reporting (02205)........................................ 20

must be covered (02205)............................................. 20

removal of restriction (02250)..................................... 22

Light bulbs

protective shielding (06240)........................................ 90

Lighting

intensity (06340).......................................................... 93

Limited menu

bed and breakfast (09300)......................................... 124

during suspected foodborne illness (08520).............. 113

exempt from permit with approval (08305) .............. 106

mobile food unit (09105)........................................... 117

preschools (09500) .................................................... 129

temporary food establishment (09200)..................... 121

Linens and napkins

definition ....................................................................... 8

laundering (04805) ...................................................... 75

storage (04920)............................................................ 76

Page 140 Washington State Retail Food Code

use limitation (03336) ..................................................36

Living and sleeping quarters... See also Private home food

preparation

demonstration of PIC knowledge (02115)....................18

not used for food operations (06290)..........................92

prohibited as food establishment, PIC responsibility ...18

required partitions (06295)..........................................92

Lubricants

application to prevent contamination (04910) ............76

leakproof bearings and gear boxes (04234).................61

specifications, incidental food contact (07240)..........101

Major food allergen..................................... See Allergens

Manual warewashing

backflow prevention (05410) .......................................85

cleaning solutions (04530) ...........................................69

drainboards (04262).....................................................64

drainboards (04310).....................................................65

hot water sanitizing, immersion equipment (04256)...63

hot water sanitizing, immersion temperature (04550) 69

mobile, allowances (09155)........................................121

procedures (04635)......................................................73

sanitizer concentration, measured (04575) .................71

sanitizer test strip, provided (04345) ...........................66

sink compartment requirements (04305) ....................65

sink use limitation (04525)...........................................68

temperature measuring devices (04340) .....................66

temporary food establishment (09235) .....................123

wash temperature (04540)...........................................69

Mapping...........................See Reduced oxygen packaging

Meat

cooking temperatures (03400).....................................41

definition........................................................................8

equipment cleaning requirements (04605)..................71

rare or raw, consumer advisory (03620) ......................53

raw, storage (03306) ....................................................34

reheating for immediate service (03435).....................44

restriction from consumer self-service (03369) ...........40

roast, hot holding temperature (03525) ......................47

separation and segregation of raw foods (03306) .......34

whole-muscle, intact beef............................................16

exemption from consumer advisory (03200)...........27

wiping cloth, requirements (03339).............................37

Medicines

for retail sale or personal use (07260) .......................101

refrigerated, for on-premises use (07265) .................101

Menu .............................................See also Limited menu

consumer advisory (03620)..........................................53

requirement of plans (08205) ....................................104

Metering faucet

required time of flow (05210)......................................80

Microwave

cleaning requirements (04610) ....................................73

cooking raw animal food (03405).................................42

reheating for hot holding (03440)................................44

safety standards (04510)..............................................68

thawing (03510) ...........................................................45

Milk and milk products

bulk dispensing (04590) ...............................................71

Grade A definition ..........................................................7

major food allergen........................................................8

pasteurized (03250) .....................................................30

raw milk, required labeling (03610)............................. 53

receiving temperature (03235).................................... 29

source (03210)............................................................. 27

Mixed eggs

prohibition (03321)...................................................... 35

Mobile food establishment

business name (09160).............................................. 121

commissary exemption (09127) ................................ 120

commissary requirements (09126)............................ 119

definition ....................................................................... 8

operating location notification (09160)..................... 121

plan review reciprocity (09115)................................. 121

removal of wastes (05425) .......................................... 85

wastewater holding tanks (05400) .............................. 85

water tank (05365) ...................................................... 84

Mobile permit, primary

definition ....................................................................... 9

Mobile permit, secondary

definition ....................................................................... 9

Modified atmosphere packaging .......See Reduced oxygen

packaging

Mop sink, service sink, floor sink

not provided with handwashing aids (06315).............. 92

number requirement (05240)...................................... 81

Mops

drying (06525).............................................................. 95

storage (06560)............................................................ 95

Mushrooms, wild harvested

cooking requirements (03225)..................................... 28

identification documentation (03225)......................... 28

sources (03225) ........................................................... 28

species (03225)............................................................ 28

Noncontinuous cooking

definition ....................................................................... 9

Nonfood-contact surfaces

cleaning frequency (04615) ......................................... 73

constructed for cleaning and maintenance (04214).... 59

kept clean (04600) ....................................................... 71

materials nonabsorbent and smooth (04140) ............. 58

Non-stick coatings

rules relating to (04135) .............................................. 58

Notice

complying with (08350) ............................................. 109

of application denial (08340)..................................... 108

service of (08605) ...................................................... 115

Overhead protection

mobile units (09170).................................................. 121

outdoor food vending areas (06270)........................... 92

Overnight cooking ..........See Unattended cooking and hot

holding

Packaged

condition (03255) ........................................................ 30

definition ....................................................................... 9

in facility, label requirements (03610)......................... 52

meats, label requirements (03200).............................. 27

not in direct contact with ice (03327).......................... 36

not re-served to HSP (03800)....................................... 56

receiving, label requirements (03200)......................... 27

reduced oxygen (03540) .............................................. 50

shellfish (03265)........................................................... 30

Index Page 141

Parasite destruction

exceptions (03425).......................................................43

freezing in food establishment (03425) .......................43

records required (03425) .............................................43

Par-cooking ........................... See Noncontinuous cooking

Pasteurized

egg products, receiving (03250)...................................30

juice, required labeling (03445)....................................45

milk products, receiving (03250)..................................30

raw milk, warning requirement (03610) ......................53

requirements for HSP (03800)......................................55

Permit

application

contents (08325)....................................................107

denial (08340)........................................................108

procedure (08325) .................................................108

definition........................................................................9

DFDO, exempt from (09400) ......................................125

exempt with approval (08305)...................................106

non-transferable (08355) ...........................................109

requirement (08600)..................................................114

responsibilities

permit holder (08350)............................................108

regulatory authority (08344)..................................108

suspended (08600).....................................................114

Person in charge

definition........................................................................9

illness reporting (02215) ..............................................21

responsibilities, knowledge, duties........................18–19

written procedures and plans (02115 (16))..................19

Pest

insect control devices (06250)......................................91

outdoor openings, protection for (06260) ...................91

pesticides (07300) ......................................................102

presence controlled

bed and breakfast (09305).....................................124

DFDO (09405).........................................................125

food establishment (06550).....................................95

preschools (09505).................................................129

removal of dead pests (06555).....................................95

tracking powders (07255) ..........................................101

pH

chemical sanitizer, test kit required (04575)..........70–71

chlorine sanitizer, contact time (04710).......................74

Clostridium botulinum controls (03540).......................50

definition........................................................................9

use limitation with copper (04115) ..............................57

PHF ...See Time/temperature control for safety food (TCS)

Physical facilities

clean and maintained (06500)......................................94

definition........................................................................9

Plans............................................... See also HACCP plans

approval prior to permit issuance (08330).................108

construction, menu change, remodel (08200)...........104

cooking ground meat (03400)......................................41

exempt from permit with approval (08305)...............106

facility and operating (08205) ....................................104

maintaining managerial control (02115(16))................19

mobile commissary ....................................................120

mobile, operation (09110) .........................................117

pet dogs in outdoor areas (06570)...............................96

previously served food donation (03372).................... 40

refilling consumer-owned reusables (03348(6)).......... 38

short-term electric (08455)........................................ 112

unattended cooking and hot holding (03420) ............. 43

vomiting (02500).......................................................... 25

Plant food

cooking for hot holding (03410) .................................. 43

Plumbing

definitions.................................................................... 10

rules relating to...................................................... 80–83

Polishing utensils with dry cloth

rules relating to (04900) .............................................. 76

Posting

inspection report for public review (08350) .............. 108

mobile unit business name (09160)........................... 121

permit, food establishment (08105).......................... 103

permit, mobile unit (09165)....................................... 121

Potentially hazardous foodSee Time/temperature control

for safety food (TCS)

Poultry

cooking temperature (03400)...................................... 41

definition ..................................................................... 10

labeling requirements (03200) .................................... 27

preventing cross contamination (03306)..................... 34

Precleaning

debris removal from food contact surfaces (04625).... 73

Preschools

cold holding (09505).................................................. 129

cooling (09500) .......................................................... 129

definition ..................................................................... 10

handwashing facilities (09505) .................................. 129

hot holding (09500) ................................................... 129

immediate service (09500) ........................................ 129

limited menu (09500) ................................................ 129

pests, presence controlled (09505) ........................... 129

produce washing (09515) .......................................... 129

service limitations (09500)......................................... 129

sinks

alternative handwashing facilities (09510)............ 129

food preparation required (09515) ....................... 129

requirement for (09505)........................................ 129

storage, food and food service equipment (09505) .. 129

toxics (09505) ............................................................ 129

washing produce (09505) .......................................... 129

Preservation, to extend shelf-life of TCS food

specialized process, variance required (03535)........... 49

Preset tableware

protected from contamination (04940)....................... 77

Private home food preparation

allowed for non-TCS donated foods (09415)............. 127

bed and breakfast allowance (09300)........................ 123

prohibition as food source (03200).............................. 27

prohibition of home as food establishment (06290) ... 92

Processing

specialized foods, variance required (03535) .............. 49

Produce washing

at DFDO (09410) ........................................................ 126

at preschools (09515) ................................................ 129

at temporary food establishment (09240)................. 123

chemicals used for (07225)........................................ 100

Page 142 Washington State Retail Food Code

procedures (03318)......................................................35

warewashng sink restriction (04525) ...........................68

with bare hands (03300) ..............................................33

Ratites

cooking temperature (03400) ......................................41

definition......................................................................11

Ready-to-eat food

cleaning utensils (04605)..............................................71

definition......................................................................11

glove use (03342) .........................................................37

preventing bare hand contact (03300).........................33

protected from cross contamination (03306) ..............34

requirement for handwashing (02310) ........................23

utensil provision for customer self-service (03369) .....40

Receiving food.......................................... See also Source

confirmation, nonoperating hours (02115)..................19

DFDO requirements (09420) ......................................127

package integrity (03255).............................................30

temperature confirmation (02115)..............................19

Record keeping

access to review (08415)............................................110

commissary usage (09126).........................................119

cook-chill and sous vide (03540) ..................................50

DFDO (09435).............................................................128

fish, parasite reduction (03430) ...................................44

HACCP plans (08215)..................................................105

molluscan shellfish, original containers (03285) ..........32

shellstock (03285) ........................................................32

shellstock, tags (03290)................................................32

variances (08120) .......................................................103

water treatment devices (05280).................................82

wild harvested mushrooms (03225).............................28

Reduced oxygen packaging

definition......................................................................12

HACCP with 2 barriers, no variance (03540) ..........50–52

Refills

consumer-owned containers (03348) ..........................38

dispensing equipment design (04230) .........................60

second portions, allowances (03345)...........................37

water containers (03348(5)).........................................38

Refusal of access

procedures (08425)....................................................111

right of access (08420) ...............................................110

Refuse

construction of outdoor areas (06285) ........................92

definition......................................................................12

rules relating to ......................................................86–88

storage at

bed and breakfasts (09305) ...................................124

DFDO (09405).........................................................125

preschools (09505).................................................129

Reheating

hot holding (03440)......................................................44

immediate service (03435)...........................................44

restriction for bed and breakfasts (09300).................124

restriction for DFDO (09300)......................................124

temporary food establishment (09210) .....................122

whole roasts (03440)....................................................44

Report form .................................... See Inspection report

Reporting

foodborne illness complaint or incident (08520) .......113

history of illness or exposure in worker (02215).......... 21

imminent health hazard (08455) ............................... 112

jaundice or diagnosed illness in worker (02215) ......... 21

Reservice

definition ..................................................................... 12

prohibited for HSP (03800).......................................... 55

prohibition and exception (03372) .............................. 40

refilling refillable containers (03348)........................... 38

surplus food and share tables (03372) ........................ 40

Restriction, of ill employee

by order of regulatory authority (08505)................... 112

by person in charge (02225) ........................................ 21

definition ..................................................................... 12

release from restriction (08515)................................ 113

Restrooms

mobile food unit (09150)........................................... 121

number required (05235) ............................................ 81

requirement for patrons (05235)................................. 81

temporary food establishment (09230)..................... 123

toilet paper (06335)..................................................... 93

within 200 feet of establishment (05235).................... 81

Rice Noodles

definition ....................................................................... 1

Rinsing

dish procedures (04645).............................................. 74

produce.......................................... See Produce washing

required for handwash (02305)................................... 22

Rodents............................................................... See Pest

Rule

imposing additional requirements (08105) ............... 103

Running water

dipper wells (03333) .................................................... 36

handwashing

flow time (05210).................................................... 80

procedure (02305)................................................... 22

thawing in (03510)....................................................... 45

washing produce (03318) ............................................ 35

temporary food establishment (09240) ................ 123

Salad bars

clean tableware (03345).............................................. 37

cleaning frequency for containers (04605).................. 72

monitored by food employees (03369) ....................... 40

notification of clean tableware required (02115)........ 19

sneeze guards and effective protection (03363) ......... 39

Sanitizing

CIP equipment (04206)................................................ 59

concentration tested (04575)...................................... 71

contact times (04710).................................................. 74

definition ..................................................................... 13

equipment and utensils (03306).................................. 34

hand antiseptics (02320) ............................................. 23

hot water (04256)........................................................ 63

hot water, irreversible indicator (04340)..................... 66

rules relating to (04710) ........................................ 74–75

sink, before and after thawing food in sink (04525).... 68

test kits required (04345) ............................................ 66

wiping cloths, use and separation (03339) .................. 37

Self-service

clean tableware (03345).............................................. 37

preventing contamination (03369).............................. 40

preventing miscellaneous contamination (03375) 39–40

Index Page 143

raw animal food, prohibition and exception (03369)...40

utensil display (04930) .................................................77

utensils required (04330) .............................................66

Separation barrier

for poisonous materials (07200) ..................................99

living or sleeping quarters (06290)...............................92

prevent public access at temporary events (09220) ..123

Service animals ............................... See also Animals, live

definition......................................................................13

Servicing areas

definition......................................................................13

mobile units (09100) ..................................................117

Sewage

definition......................................................................13

rules relating to ......................................................84–86

Shellfish, molluscan

commingling (03290)....................................................33

condition upon receipt (03275)....................................31

definition........................................................................9

display tanks, labeled if not for human food (04244) ..62

life support tanks, variance required (03535) ..............49

original container, label required (03285)....................31

raw or undercooked

consumer advisory required (03620).......................53

prohibition for HSP (03800) .....................................55

recreationally caught, prohibited (03220)....................28

repackaging (03285).....................................................31

shells as service containers (04595).............................71

shucked shellfish packaging identification (03265)......30

tag or label information maintaining (03290) ..............32

Shielding

light (06240) .................................................................90

Signage

handwashing (06320)...................................................93

notification of inpsection report (08350)...................103

pet dogs in indoor establishments (06570(5)) .............96

Single-service and single-use

characteristics (04145).................................................58

definition......................................................................14

glove, use limitation (03342)........................................37

required use

facilities without washing facilities (04585).............71

mobile units (09120)..............................................118

temporary food establishment (09205).................122

reuse prohibition (04590).............................................71

storage requirements (04920)......................................76

use to prevent bare hand contact (03300)...................33

Sink, service sink, floor sink

not provided with handwash aids (06315)...................92

number requirement (05240) ......................................81

Sinks..See also Handwashing facilities, Two-compartment

sinks, and Warewashing

alternatives to three-compartment

bed and breakfast (09310).....................................124

mobiles (09155) .....................................................121

preschool (09510)..................................................129

temporary food establishments (09235) ...............123

alternatives to three-compartment (04305)................65

cleaning frequency (04515)..........................................68

food preparation

DFDO (09410).........................................................126

preschools (09515)................................................ 129

temporaries (09240).............................................. 123

food preparation (04325) ............................................ 66

service or floor (05240)................................................ 81

sized to fit largest utensil (04305)................................ 65

three-compartment for manual washing

DFDO (09410)........................................................ 126

mobile food unit (09155)....................................... 121

preschools (09505)................................................ 129

temporary food establishment (09235) ................ 123

three-compartment for manual washing (04305) ....... 65

warewashing, use limitation (04525)........................... 68

Size

food preparation sinks (04325).................................... 66

handwashing sinks (05210).......................................... 80

water tank on mobile unit (09135)............................ 120

water tanks, temporaries (09225) ............................. 123

Slacking

definition ..................................................................... 14

TCS food (03505).......................................................... 45

Sneezing, coughing

handwashing requirements (02310)............................ 23

persistent, restriction from food handling (02405) ..... 25

Soap.................................................. See Cleaning agents

Sore throat with fever

employee reporting (02205)........................................ 20

exclusion, condition of (02220).................................... 21

removal of exclusion or restriction (02250)................. 22

restriction, condition of (02225).................................. 21

Source

specifications for

additives (03240)..................................................... 30

egg products (03250)............................................... 30

eggs (03245) ............................................................ 30

fish (03215).............................................................. 28

game and animals (03230) ...................................... 29

ice (03260)............................................................... 30

juice (03280)............................................................ 31

milk (03250)............................................................. 30

rice noodles (03235)................................................ 29

shellstock source (03270)........................................ 30

shucked shellfish (03265) ........................................ 30

wild mushrooms (03225)......................................... 28

Sous vide..........................See Reduced oxygen packaging

Spoiled food

destined for return to distributor (06415)................... 94

Sponges

use limitation (04125).................................................. 58

Sprouts, seed (raw)

prohibited for HSP (03800).......................................... 55

variance required to grow (03535).............................. 50

washing (03318)........................................................... 35

Storage

containers, identification of food (03309)................... 35

food

preventing contamination from premises (03360).. 39

prohibited areas (03354)......................................... 39

food and food service equipment

bed and breakfasts (09305)................................... 124

DFDO (09405)........................................................ 125

preschools (09505)................................................ 129

Page 144 Washington State Retail Food Code

temporary food establishment (09205).................122

prohibited areas

for equipment, utensils, linens (04925) ...................76

for food storage cabinets (04400)............................67

Stuffed foods

cooking temperature (03400) ......................................41

Sulfites

preventing contamination (03315) ..............................35

Suspension

permit (08600) ...........................................................114

permit due to ill employee (08520)............................113

Tableware

clean for refills (03345) ................................................37

definition......................................................................14

handling (04935) ..........................................................77

preset (04940)..............................................................77

Tasting

preventing contamination (03303) ..............................34

Temperature

abuse, received foods free of signs of (03235).............29

cooking (03400)............................................................41

cooling (03515).............................................................46

measuring device ...............................See Thermometers

receiving (03235)..........................................................29

Temporary food establishment

alternative water supply (05150) .................................80

definition......................................................................14

floor, walls, ceilings (06200).........................................89

inspection frequency (08400).....................................109

rules relating to ....................................................121–23

wastewater tank (09225) ...........................................123

water need not be under pressure (05140) .................79

Testing

backflow prevention device (05220)............................81

infected food employees (08500) ..............................112

sanitizer test kits required (04345) ..............................66

Thawing

for immediate service (03510) .....................................45

four inch thickness for temporary events (09215).....122

methods (03510)..........................................................45

washing sink, before and after (04525)........................68

Thermometers

accuracy required (04220) ...........................................60

calibrated (04580) ........................................................71

cleaned before use and storage (04605)......................72

definition (temperature measuring device) .................14

glass, limited use (04202).............................................59

hot or cold holding equipment (04248) .......................62

manual warewashing (04340)......................................66

probe requirement for thin foods (04335)...................66

provided and accessible (04335)..................................66

warewashing machines (04254)...................................63

Time

as a public health control

egg restriction for HSP (03530)................................49

requirements (03530)..............................................49

correction schedule for violations (08435).................111

Time/temperature control for safety food (TCS)

cooking ...................................................................41–43

cooling (03520).............................................................46

definition ..................................................................... 14

hot and cold holding (03525)....................................... 47

receiving (03235) ......................................................... 29

reheating for hot holding (03440) ............................... 44

slacking (03505)........................................................... 45

thawing (03510)........................................................... 45

time as a public health control (03530) ....................... 49

Toilets........................................................See Restrooms

Toxics.................................................. See also Chemicals

bed and breakfasts (09305) ....................................... 124

DFDO (09405) ............................................................ 125

imminent health hazard (08455) ............................... 112

must be labeled (07105).............................................. 99

preschools (09505) .................................................... 129

restricted use (07205).................................................. 99

retail sale (07300) ...................................................... 102

storage and display (07200)......................................... 99

Tracking powders

prohibited or nontoxic (07255).................................. 101

Traps, insect and rodent...................................... See Pest

Two-compartment sink

alternatives to three-compartment sink

bed and breakfast operation (09310).................... 124

DFDO (09410)........................................................ 126

mobile units (09155) ............................................. 121

temporary food establishment (09235) ................ 123

warewashing equipment (04305)............................ 65

Unattended cooking and hot holding

monitoring requirements (03420) ............................... 43

Undercooking

consumer advisory (03620) ......................................... 53

Unpasteurized..........................................See Pasteurized

Utensils

air-drying (04905) ........................................................ 76

characteristics and limitations (04135).................. 57–58

cleaning frequency (04605) ......................................... 72

consumer self-service availability (04330)................... 66

definition ..................................................................... 15

durable (04200) ........................................................... 58

in-use storage (03333)................................................. 36

polishing with dry cloth (04900) .................................. 76

preventing contamination (04930).............................. 77

sanitization after cleaning (04700) .............................. 74

storage (04920)............................................................ 76

V type threads

food-contact surface, use limitation (04208)............... 59

water tank inlet or outlet (05315) ............................... 83

Variance

approval (08110)........................................................ 103

cooking raw animal foods (03400(4)) .......................... 42

definition ..................................................................... 16

HACCP (08215)....................................................... 104–5

maintain at food establishment (08120) ................... 103

molluscan shellfish tanks (04244)................................ 62

specialized food processing (03535)............................ 49

Vending machines

condiments (03366)..................................................... 39

definition ..................................................................... 16

dispensing TCS (03357)................................................ 39

doors and openings (04270) ........................................ 64

Index Page 145

liquid waste (04266).....................................................64

Ventilation

easily cleanable (04226)...............................................60

hood adequacy (04315)................................................65

mechanical capacity (06345)........................................93

Voluntary destruction of food

foods that need discard or reconditioning (03700)......54

procedure (03705)........................................................54

Vomiting

condition of exclusion (02220).....................................21

employee reporting (02205) ........................................20

removal of exclusion (02250).......................................22

written procedures for clean up (02500) .....................25

Warewashing

agents (04530)..............................................................69

air-drying requirement (04900)....................................76

chemical sanitization (04710).......................................74

data plate with operating specifications (04250).........63

definition......................................................................16

frequency (04605)........................................................71

manual

hot water sanitization (04256).................................63

sink compartment requirements (04305)................65

sink use limitation (04525).......................................68

mechanical

automatic dispensers required (04258)...................63

cleaning solutions and temperatures (04545) .........69

high temp irreversible indicator (04340(2)).............66

operating instructions followed (04520)..................68

pressure measuring device accuracy (04224)..........60

pressure measuring device present (04260)............63

mechanical sanitization temperatures (04555)............69

procedures, manual and mechanical (04640) ..............74

proper loading (04630).................................................73

requirement for preschools (09510) ..........................129

sink compartment requirements (04305) ....................65

temperature measuring devices (04254) .....................63

wash water temperature, manual (04540) ..................69

wash water temperature, mechanical (04545)............ 69

Water

alternative supply (05150)........................................... 80

cross contamination (05275) ....................................... 82

flow time, handwashing (05210) ................................. 80

hot, quantity and availability (05135).......................... 79

pressure (05140).......................................................... 79

quality standards (05115)............................................ 79

quantity and availability (05135) ................................. 79

requirements (05150)............................................ 79–80

source

approved system (05100)........................................ 79

bottled drinking (05110).......................................... 79

capacity (05135) ...................................................... 79

demonstration of knowledge by PIC (02105).......... 18

system flushing and disinfection (05105)................ 79

storage of in-use utensils (03333)................................ 36

system (05145) ............................................................ 79

temperature, handwashing (05210)............................ 80

thawing of food (03510) .............................................. 45

Water tank, mobile

rules relating to...................................................... 83–84

Whole-muscle, intact beef

consumer advisory exemption (03200) ....................... 27

definition ..................................................................... 16

external cooking temperature (03400)........................ 42

labeling required (03400) ............................................ 42

Wiping cloths

air drying (04905)......................................................... 76

use limitation (03339).................................................. 37

washing frequency (04815) ......................................... 75

washing in warewashing sink (04525) ......................... 68

Wood

containers for unprocessed foods (04130).................. 58

food-contact surface, use limitation (04130)............... 58

shavings, floor restriction (06530)............................... 95

Page 146 Washington State Retail Food Code

LIST OF TABLES

Table A. Interaction of pH and Aw for control of spores in FOOD heat-treated to destroy vegetative

cells and subsequently PACKAGED _______________________________________________________ 15

Table B. Interaction of pH and Aw for control of vegetative cells and spores in FOOD not heat-treated

or heat-treated but not PACKAGED_______________________________________________________ 15

Table 3-1: Minimum Temperatures_______________________________________________________________ 41

Table 3-2: Temperature and Holding Time _________________________________________________________ 41

Table 3-3: Oven Temperature Based on Weight_____________________________________________________ 42

LIST OF ACRONYMS

BHC Bare hand contact

CIP Clean in place

DFDO Donated food distributing organization

HSP Highly susceptible population

PHF Potentially hazardous food – see TCS

PIC Person in charge

ROP Reduced oxygen packaging

RTE Ready-to-eat

TCS Time/Temperature Control for Safety Food