PART 4: EQUIPMENT, UTENSILS AND LINENS

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Subpart A - Materials for Construction and Repair

04100 Multiuse--Characteristics (FDA Food Code 4-101.11).

Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of

EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or

tastes to FOOD and under normal use conditions must be:

(1) Safe;

(2) Durable, CORROSION-RESISTANT, and nonabsorbent;

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

(4) Finished to have a SMOOTH, EASILY CLEANABLE surface; and

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

decomposition.

04105 Multiuse--Cast iron, use limitation (FDA Food Code 4-101.12).

(1) Except as specified in subsections (2) and (3) of this section, cast iron may not be used

for UTENSILS or FOOD-CONTACT SURFACES of EQUIPMENT.

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

(3) Cast iron may be used in UTENSILS for serving FOOD if the UTENSILS are used only as

part of an uninterrupted process from cooking through service.

04110 Multiuse--Lead in ceramic, china, and crystal utensils, use limitation (FDA Food Code

4-101.13).

(1) Ceramic, china, crystal UTENSILS, and decorative UTENSILS such as hand painted

ceramic or china that are used in contact with FOOD must be lead-free or contain levels

of lead not exceeding the limits of the following UTENSIL categories:

UTENSIL Category Description Maximum Lead MG/L

BEVERAGE Mugs, Cups, Pitchers Coffee Mugs 0.5

Large Hollowware

(excluding pitchers)

Bowls ≥ 1.1 L

(1.16 Quart) 1

Small Hollowware

(excluding cups and mugs)

Bowls < 1.1 L

(1.16 Quart) 2.0

Flat TABLEWARE Plates, Saucers 3.0

(2) Pewter alloys containing lead in excess of 0.05% may not be used as a FOOD-CONTACT

SURFACE.

(3) Solder and flux containing lead in excess of 0.2% may not be used as a FOOD-CONTACT

SURFACE.

04115 Multiuse--Copper, use limitation (FDA Food Code 4-101.14).

(1) Except as specified in subsection (2) of this section, copper and copper alloys such as

brass may not be used in contact with a FOOD that has a PH below six such as vinegar,

fruit JUICE, or wine or for a fitting or tubing installed between a backflow prevention

device and a carbonator.

(2) Copper and copper alloys may be used in contact with beer brewing ingredients that

have a PH below six in the prefermentation steps of a beer brewing operation such as a

brewpub or microbrewery.

Page 58 Washington State Retail Food Code

04120 Multiuse--Galvanized metal, use limitation (FDA Food Code 4-101.15).

Galvanized metal may not be used for UTENSILS or FOOD-CONTACT SURFACES of EQUIPMENT that

are used in contact with acidic FOOD.

04125 Multiuse--Sponges, use limitation (FDA Food Code 4-101.16).

Sponges may not be used in contact with cleaned and SANITIZED or in-use FOOD-CONTACT

SURFACES.

04130 Multiuse--Wood, use limitation (FDA Food Code 4-101.17).

(1) Except as specified in subsections (2), (3), and (4) of this section, wood and wood

wicker may not be used as a FOOD-CONTACT SURFACE.

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

Cutting boards; cutting blocks; baker's tables; serving surfaces; and UTENSILS

such as rolling pins, doughnut dowels, salad bowls, and chopsticks; and

Wooden paddles used in confectionary operations for pressure scraping kettles

when manually preparing confections at a temperature of 230°F (110°C) or

above.

(3) Whole, uncut, raw fruits and vegetables, and nuts in the shell may be kept in the wood

shipping containers in which they were received, until the fruits, vegetables, or nuts are

used.

(4) If the nature of the FOOD requires removal of rinds, peels, husks, or shells before

consumption, the whole, uncut, raw FOOD may be kept in:

Untreated wood containers; or
Treated wood containers if the containers are treated with a preservative that

meets the requirements specified in 21 C.F.R. 178.3800 Preservatives for Wood.

04135 Multiuse--Nonstick coatings, use limitation (FDA Food Code 4-101.18).

Multiuse KITCHENWARE such as frying pans, griddles, sauce pans, cookie sheets, and waffle

bakers that have a perfluorocarbon resin coating must be used with nonscoring or

nonscratching UTENSILS and cleaning aids.

04140 Multiuse--Nonfood-contact surfaces (FDA Food Code 4-101.19).

NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD

soiling or that require frequent cleaning must be constructed of a CORROSION-RESISTANT,

nonabsorbent, and SMOOTH material.

04145 Single-service and single-use--Characteristics (FDA Food Code 4-102.11).

Materials that are used to make SINGLE-SERVICE and SINGLE-USE ARTICLES:

(1) May not:

Allow the migration of deleterious substances; or
Impart colors, odors, or tastes to FOOD; and

(2) Must be:

Safe; and
Clean.

Subpart B - Design and Construction

04200 Durability and strength--Equipment and utensils (FDA Food Code 4-201.11).

EQUIPMENT and UTENSILS must be designed and constructed to be durable and to retain their

characteristic qualities under normal use conditions.

Part 4 – Equipment, Utensils and Linens Page 59

04202 Durability and strength--Food temperature measuring devices (FDA Food Code

4-201.12).

FOOD TEMPERATURE MEASURING DEVICES may not have sensors or stems constructed of glass,

except that thermometers with glass sensors or stems that are encased in a shatterproof

coating such as candy thermometers may be used.

04204 Cleanability--Food-contact surfaces (FDA Food Code 4-202.11).

(1) Multiuse FOOD-CONTACT SURFACES must be:

SMOOTH;
Free of breaks, open seams, cracks, chips, inclusions, pits, and similar

imperfections;

Free of sharp internal angles, corners, and crevices;
Finished to have SMOOTH welds and joints; and
Except as specified in subsection (2) of this section, accessible for cleaning and

inspection by one of the following methods:

Without being disassembled;

(ii) By disassembling without the use of tools; or

(iii) By easy disassembling with the use of handheld tools commonly available

to maintenance and cleaning personnel such as screwdrivers, pliers,

open-ended wrenches, and Allen wrenches.

(2) Subsection (1)(e) of this section does not apply to cooking oil storage tanks, distribution

lines for cooking oils, or BEVERAGE syrup lines or tubes.

04206 Cleanability--CIP equipment (FDA Food Code 4-202.12).

(1) CIP EQUIPMENT must meet the characteristics specified under 04204 and must be

designed and constructed so that:

Cleaning and SANITIZING solutions circulate throughout a fixed system and contact

all interior FOOD-CONTACT SURFACES; and

The system is self-draining or capable of being completely drained of cleaning

and SANITIZING solutions; and

(2) CIP EQUIPMENT that is not designed to be disassembled for cleaning must be designed

with inspection access points to ensure that all interior FOOD-CONTACT SURFACES

throughout the fixed system are being effectively cleaned.

04208 Cleanability--"V" threads, use limitation (FDA Food Code 4-202.13).

Except for hot oil cooking or filtering EQUIPMENT, "V" type threads may not be used on

FOOD-CONTACT SURFACES.

04210 Cleanability--Hot oil filtering equipment (FDA Food Code 4-202.14).

Hot oil filtering EQUIPMENT must meet the characteristics specified under 04204 or 04206 and

must be readily accessible for filter replacement and cleaning of the filter.

04212 Cleanability--Can openers (FDA Food Code 4-202.15).

Cutting or piercing parts of can openers must be readily removable for cleaning and for

replacement.

04214 Cleanability--Nonfood-contact surfaces (FDA Food Code 4-202.16).

Non-FOOD-CONTACT SURFACES must be free of unnecessary ledges, projections, and crevices,

and designed and constructed to allow easy cleaning and to facilitate maintenance.

Page 60 Washington State Retail Food Code

04216 Cleanability--Kick plates, removable (FDA Food Code 4-202.17).

Kick plates must be designed so that the areas behind them are accessible for inspection and

cleaning by being:

(1) Removable by one of the methods specified under 04204 (1)(e) or capable of being

rotated open; and

(2) Removable or capable of being rotated open without unlocking EQUIPMENT doors.

04218 Cleanability--Ventilation hood systems, filters (FDA Food Code 4-202.18).

Filters or other grease extracting EQUIPMENT must be designed to be readily removable for

cleaning and replacement if not designed to be cleaned in place.

04220 Accuracy--temperature measuring devices, food (FDA Food Code 4-203.11).

(1) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled

in Celsius and Fahrenheit must be accurate to ± 1°C in the intended range of use.

(2) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit must be

accurate to ± 2°F in the intended range of use.

04222 Accuracy--Temperature measuring devices, ambient (FDA Food Code 4-203.12).

(1) Ambient air and water TEMPERATURE MEASURING DEVICES that are scaled in Celsius or

dually scaled in Celsius and Fahrenheit must be designed to be easily readable and

accurate to ± 1.5°C in the intended range of use.

(2) Ambient air and water TEMPERATURE MEASURING DEVICES that are scaled only in

Fahrenheit must be accurate to ± 3°F in the intended range of use.

04224 Accuracy--Pressure measuring devices, mechanical warewashing equipment (FDA

Food Code 4-203.13).

Pressure measuring devices that display the pressures in the water supply line for the fresh

hot water SANITIZING rinse must have increments of one pound per square inch (seven

kilopascals) or smaller and must be accurate to ± two pounds per square inch (± 14

kilopascals) in the range indicated on the manufacturer's data plate.

04226 Functionality--Ventilation hood systems, drip prevention (FDA Food Code 4-204.11).

Exhaust ventilation hood systems in FOOD preparation and WAREWASHING areas including

components such as hoods, fans, guards, and ducting must be designed to prevent grease or

condensation from draining or dripping onto FOOD, EQUIPMENT, UTENSILS, LINENS, and

SINGLE-SERVICE and SINGLE-USE ARTICLES.

04228 Functionality--Equipment openings, closures and deflectors (FDA Food Code 4-204.12).

(1) A cover or lid for EQUIPMENT must overlap the opening and be sloped to drain.

(2) An opening located within the top of a unit of EQUIPMENT that is designed for use with a

cover or lid must be flanged upward at least two-tenths of an inch (five millimeters).

(3) Except as specified under subsection (4) of this section, fixed piping, TEMPERATURE

MEASURING DEVICES, rotary shafts, and other parts extending into the EQUIPMENT must

be provided with a watertight joint at the point where the item enters the EQUIPMENT.

(4) If a watertight joint is not provided:

The piping, TEMPERATURE MEASURING DEVICES, rotary shafts, and other parts

extending through the openings must be equipped with an apron designed to

deflect condensation, drips, and dust from openings into the FOOD; and

The opening must be flanged as specified under subsection (2) of this section.

04230 Functionality--Dispensing equipment, protection of equipment and food (FDA Food

Code 4-204.13).

In EQUIPMENT that dispenses or vends liquid FOOD or ice that is not in a PACKAGED form:

Part 4 – Equipment, Utensils and Linens Page 61

(1) The delivery tube, chute, orifice, and splash surfaces directly above the container

receiving the FOOD must be designed in a manner, such as with barriers, baffles, or drip

aprons, so that drips from condensation and splash are diverted from the opening of

the container receiving the FOOD;

(2) The delivery tube, chute and orifices must be protected from manual contact such as

by being recessed;

(3) The delivery tube or chute and orifice of EQUIPMENT used to vend liquid FOOD or ice in

unPACKAGED form to self-service CONSUMERS must be designed so that the delivery

tube or chute and orifice are protected from dust, insects, rodents, and other

contamination by a self-closing door if the EQUIPMENT is:

Located in an outside area that does not otherwise afford the protection of an

enclosure against the rain, windblown debris, insects, rodents, and other

contaminants that are present in the environment; or

Available for self-service during hours when it is not under the full-time

supervision of a FOOD EMPLOYEE; and

(4) The dispensing EQUIPMENT actuating level or mechanism and filling device of

CONSUMER self-service BEVERAGE dispensing EQUIPMENT must be designed to prevent

contact with the lip-contact surface of glasses or cups that are refilled.

(5) Dispensing EQUIPMENT in which TIME/TEMPERATURE CONTROL FOR SAFETY FOOD in a

homogenous liquid form is maintained outside of the temperature control requirements

as specified under 03525(1) must:

Be specifically designed and equipped to maintain the commercial sterility of

aseptically PACKAGED FOOD in a homogenous liquid form for a specified duration

from the time of opening the packaging within the EQUIPMENT; and

Conform to the requirements for this EQUIPMENT as specified in NSF/ANSI

18-2006 - Manual Food and Beverage Dispensing Equipment.

04232 Functionality--Vending machine, vending stage closure (FDA Food Code 4-204.14).

The dispensing compartment of a VENDING MACHINE including a machine that is designed to

vend prePACKAGED snack FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD such

as chips, party mixes, and pretzels must be equipped with a self-closing door or cover if the

machine is:

(1) Located in an outside area that does not otherwise afford the protection of an enclosure

against the rain, windblown debris, insects, rodents, and other contaminants that are

present in the environment; or

(2) Available for self-service during hours when it is not under the full-time supervision of a

FOOD EMPLOYEE.

04234 Functionality--Bearings and gear boxes, leakproof (FDA Food Code 4-204.15).

EQUIPMENT containing bearings and gears that require lubricants must be designed and

constructed so that the lubricant cannot leak, drip, or be forced into FOOD or onto

FOOD-CONTACT SURFACES.

04236 Functionality--Beverage tubing, separation (FDA Food Code 4-204.16).

Except for cold plates that are constructed integrally with an ice storage bin, BEVERAGE tubing

and cold-plate BEVERAGE cooling devices may not be installed in contact with stored ice.

04238 Functionality--Ice units, separation of drains (FDA Food Code 4-204.17).

Liquid waste drain lines may not pass through an ice machine or ice storage bin.

04240 Functionality--Condenser unit, separation (FDA Food Code 4-204.18).

If a condenser unit is an integral component of EQUIPMENT, the condenser unit must be

separated from the FOOD and FOOD storage space by a dustproof barrier.

Page 62 Washington State Retail Food Code

04242 Functionality--Can openers on vending machines (FDA Food Code 4-204.19).

Cutting or piercing parts of can openers on VENDING MACHINES must be protected from manual

contact, dust, insects, rodents, and other contamination.

04244 Functionality--Molluscan shellfish tanks (FDA Food Code 4-204.110).

(1) Except as specified under subsection (2) of this section, MOLLUSCAN SHELLFISH life

support system display tanks may not be used to store or display shellfish that are

offered for human consumption and must be conspicuously marked so that it is obvious

to the CONSUMER that shellfish are for display only.

(2) MOLLUSCAN SHELLFISH life-support system display tanks that are used to store or display

shellfish that are offered for human consumption must be operated and maintained in

accordance with a VARIANCE granted by the REGULATORY AUTHORITY as specified under

08110 and a HACCP PLAN that:

Is submitted by the PERMIT HOLDER and APPROVED as specified under 08115; and
Ensures that:
Water used with FISH other than MOLLUSCAN SHELLFISH does not flow into

the molluscan tank;

(ii) The safety and quality of the shellfish as they were received are not

compromised by the use of the tank; and

(iii) The identity of the source of the SHELLSTOCK is retained as specified under

03290.

04246 Functionality--Vending machines, automatic shutoff (FDA Food Code 4-204.111).

(1) A machine vending TIME/TEMPERATURE CONTROL FOR SAFETY FOOD must have an

automatic control that prevents the machine from vending FOOD:

If there is a power failure, mechanical failure, or other condition that results in an

internal machine temperature that cannot maintain FOOD temperatures as

specified under Part 3 of this chapter; and

If a condition specified under (a) of this subsection occurs, until the machine is

serviced and restocked with FOOD that has been maintained at temperatures

specified under Part 3 of this chapter.

(2) When the automatic shutoff within a machine vending TIME/TEMPERATURE CONTROL FOR

SAFETY FOOD is activated:

In a refrigerated VENDING MACHINE, the ambient temperature may not exceed 41°F

(5°C) for more than thirty minutes immediately after the machine is filled, serviced,

or restocked; or

In a hot holding VENDING MACHINE, the ambient air temperature may not be less

than 135°F (57°C) for more than one hundred twenty minutes immediately after

the machine is filled, serviced, or restocked.

04248 Functionality--Temperature measuring devices (FDA Food Code 4-204.112).

(1) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE

MEASURING DEVICE must be located to measure the air temperature or a simulated

product temperature in the warmest part of a mechanically refrigerated unit and in the

coolest part of a hot FOOD storage unit.

(2) Except as specified in subsection (3) of this section, cold or hot holding EQUIPMENT

used for TIME/TEMPERATURE CONTROL FOR SAFETY FOOD must be designed to include

and must be equipped with at least one integral or permanently affixed TEMPERATURE

MEASURING DEVICE that is located to allow easy viewing of the device's temperature

display.

(3) Subsection (2) of this section does not apply to EQUIPMENT for which the placement of a

TEMPERATURE MEASURING DEVICE is not a practical means for measuring the ambient air

surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as

calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD

transport containers, and salad bars.

Part 4 – Equipment, Utensils and Linens Page 63

(4) TEMPERATURE MEASURING DEVICES must be designed to be easily readable.

(5) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES

on WAREWASHING machines must have a numerical scale, printed record, or digital

readout in increments no greater than 2°F or 1°C in the intended range of use.

04250 Functionality--Warewashing machines, data plate operating specifications (FDA Food

Code 4-204.113).

A WAREWASHING machine must be provided with an easily accessible and readable data plate

affixed to the machine by the manufacturer that indicates the machine's design and operation

specifications including the:

(1) Temperatures required for washing, rinsing, and SANITIZING;

(2) Pressure required for the fresh water SANITIZING rinse unless the machine is designed

to use only pumped SANITIZING rinse; and

(3) Conveyor speed for conveyor machines or cycle time for stationary rack machines.

04252 Functionality--Warewashing machines, internal baffles (FDA Food Code 4-204.114).

WAREWASHING machine wash and rinse tanks must be equipped with baffles, curtains, or other

means to minimize internal cross contamination of the solutions in wash and rinse tanks.

04254 Functionality--Warewashing machines, temperature measuring devices (FDA Food

Code 4-204.115).

A WAREWASHING machine must be equipped with a TEMPERATURE MEASURING DEVICE that

indicates the temperature of the water:

(1) In each wash and rinse tank; and

(2) As the water enters the hot water SANITIZATION final rinse manifold or in the chemical

SANITIZING solution tank.

04256 Functionality--Manual warewashing equipment, heaters and baskets (FDA Food Code

4-204.116).

If hot water is used for SANITIZATION in manual WAREWASHING operations, the SANITIZING

compartment of the sink must be:

(1) Designed with an integral heating device that is capable of maintaining water at a

temperature not less than 171°F (77°C); and

(2) Provided with a rack or basket to allow complete immersion of EQUIPMENT and UTENSILS

into the hot water.

04258 Functionality--Warewashing machines, automatic dispensing of detergents and

sanitizers (FDA Food Code 4-204.117).

A WAREWASHING machine that is installed after adoption of this chapter by the REGULATORY

AUTHORITY must be equipped to:

(1) Automatically dispense detergents and SANITIZERS; and

(2) Incorporate a visual means to verify that detergents and SANITIZERS are delivered or a

visual or audible alarm to signal if the detergents and SANITIZERS are not delivered to

the respective washing and SANITIZING cycles.

04260 Functionality--Warewashing machines, flow pressure device (FDA Food Code

4-204.118).

(1) WAREWASHING machines that provide a fresh hot water SANITIZING rinse must be

equipped with a pressure gauge or similar device such as a transducer that measures

and displays the water pressure in the supply line immediately before entering the

WAREWASHING machine; and

Page 64 Washington State Retail Food Code

(2) If the flow pressure measuring device is upstream of the fresh hot water SANITIZING

rinse control valve, the device must be mounted in a one-fourth inch (6.4 mm) iron pipe

size (IPS) valve.

(3) Subsections (1) and (2) of this section do not apply to a machine that uses only a

pumped or recirculated SANITIZING rinse.

04262 Functionality--Warewashing sinks and drainboards, self-draining (FDA Food Code

4-204.119).

Sinks and drainboards of WAREWASHING sinks and machines must be self-draining.

04264 Functionality--Equipment compartments, drainage (FDA Food Code 4-204.120).

EQUIPMENT compartments that are subject to accumulation of moisture due to conditions such

as condensation, FOOD or BEVERAGE drip, or water from melting ice must be sloped to an outlet

that allows complete draining.

04266 Functionality--Vending machines, liquid waste products (FDA Food Code 4-204.121).

(1) VENDING MACHINES designed to store BEVERAGES that are PACKAGED in containers made

from paper products must be equipped with diversion devices and retention pans or

drains for container leakage.

(2) VENDING MACHINES that dispense liquid FOOD in bulk must be:

Provided with an internally mounted waste receptacle for the collection of drip,

spillage, overflow, or other internal wastes; and

Equipped with an automatic shutoff device that places the machine out of

operation before the waste receptacle overflows.

(3) Shutoff devices specified under subsection (2)(b) of this section must prevent water or

liquid FOOD from continuously running if there is a failure of a flow control device in the

water or liquid FOOD system or waste accumulation that could lead to overflow of the

waste receptacle.

04268 Functionality--Case lot handling equipment, moveability (FDA Food Code 4-204.122).

Apparatuses, such as dollies, pallets, racks, and skids used to store and transport large

quantities of PACKAGED FOODS received from a supplier in a cased or overwrapped lot, must be

designed to be moved by hand or by conveniently available apparatuses such as hand trucks

and forklifts.

04270 Functionality--Vending machine doors and openings (FDA Food Code 4-204.123).

(1) VENDING MACHINE doors and access opening covers to FOOD and container storage

spaces must be tight-fitting so that the space along the entire interface between the

doors or covers and the cabinet of the machine, if the doors or covers are in a closed

position, is no greater than one-sixteenth inch (1.5 millimeters) by:

Being covered with louvers, screens, or materials that provide an equivalent

opening of not greater than one-sixteenth inch (1.5 millimeters). Screening of

twelve mesh to one inch (twelve or more mesh to 2.5 centimeters) meets this

requirement;

Being effectively gasketed;
Having interface surfaces that are at least one-half inch (13 mm) wide; or
Jambs or surfaces used to form an L-shaped entry path to the interface.

(2) VENDING MACHINE service connection openings through an exterior wall of a machine

must be closed by sealants, clamps, or grommets so that the openings are no larger

than one-sixteenth inch (1.5 mm).

Part 4 – Equipment, Utensils and Linens Page 65

04272 Acceptability--Food equipment, certification and classification (FDA Food Code

4-205.10).

FOOD EQUIPMENT that is certified or classified for sanitation in conformance with a recognized

American National Standards Institute (ANSI) - Accredited certification program is deemed to

comply with Subparts A and B of this part.

Subpart C - Numbers and Capacities

04300 Equipment--Cooling, heating, and holding capacities (FDA Food Code 4-301.11).

EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, must be sufficient in

number and capacity to provide FOOD temperatures as specified under Part 3.

04305 Equipment--Manual warewashing, sink compartment requirements (FDA Food Code

4-301.12).

(1) Except as specified in subsection (3) of this section, a sink with at least three

compartments must be provided for manually washing, rinsing, and SANITIZING

EQUIPMENT and UTENSILS.

(2) Sink compartments must be large enough to accommodate immersion of the largest

EQUIPMENT and UTENSILS. If EQUIPMENT or UTENSILS are too large for the WAREWASHING

sink, a WAREWASHING machine or alternative EQUIPMENT as specified in subsection (3)

of this section must be used.

(3) Alternative manual WAREWASHING EQUIPMENT may be used when there are special

cleaning needs or constraints and its use is APPROVED. Alternative manual

WAREWASHING EQUIPMENT includes, but is not limited to:

High-pressure detergent sprayers;
Low- or line-pressure spray detergent foamers;
Other task-specific cleaning EQUIPMENT;
Brushes or other implements;
Two-compartment sinks as specified under subsections (4) and (5) of this section;

Receptacles that substitute for the compartments of a multicompartment sink.

(4) Before a two-compartment sink is used:

The PERMIT HOLDER shall have its use APPROVED; and
The PERMIT HOLDER shall limit the number of KITCHENWARE items cleaned and

SANITIZED in the two-compartment sink, and shall limit WAREWASHING to batch

operations for cleaning KITCHENWARE such as between cutting one type of raw

MEAT and another or cleanup at the end of a shift, and shall:

Make up the cleaning and SANITIZING solutions immediately before use and

drain them immediately after use; and

(ii) Use APPROVED procedures to properly clean and SANITIZE KITCHENWARE.

(5) A two-compartment sink may not be used for WAREWASHING operations where cleaning

and SANITIZING solutions are used for a continuous or intermittent flow of KITCHENWARE

or TABLEWARE in an ongoing WAREWASHING process.

04310 Equipment--Drainboards (FDA Food Code 4-301.13).

Drainboards, UTENSIL racks, or tables large enough to accommodate all soiled and cleaned

items that might accumulate during hours of operation must be provided for necessary

UTENSILS holding before cleaning and after SANITIZING.

04315 Equipment--Ventilation hood systems, adequacy (FDA Food Code 4-301.14).

Ventilation hood systems and devices must be sufficient in number and capacity to prevent

grease or condensation from collecting on walls and ceilings.

Page 66 Washington State Retail Food Code

04320 Equipment--Clothes washers and dryers (FDA Food Code 4-301.15).

(1) Except as specified in subsection (2) of this section, if work clothes or LINENS are

laundered on the PREMISES, a mechanical clothes washer and dryer must be provided

and used.

(2) If on-PREMISES laundering is limited to wiping cloths intended to be used moist, or

wiping cloths are air-dried as specified under 04905, a mechanical clothes washer and

dryer need not be provided.

04325 Equipment--Designated food preparation sinks.

FOOD ESTABLISHMENTS must have designated FOOD preparation sinks that are:

(1) Sufficient in number and size to wash, soak, rinse, drain, cool, thaw, or otherwise

process any FOOD that requires placement in a sink;

(2) Appropriate for the menu, method of FOOD preparation, and volume of FOOD prepared;

and

(3) Not used for handwashing, UTENSIL washing, or other activities that could contaminate

FOOD.

04330 Utensils, temperature measuring devices, and testing devices--Utensils, consumer

self-service (FDA Food Code 4-302.11).

A FOOD dispensing UTENSIL must be available for each container displayed at a CONSUMER

self-service unit such as a buffet or salad bar.

04335 Utensils, temperature measuring devices, and testing devices--Food temperature

measuring devices (FDA Food Code 4-302.12).

(1) FOOD TEMPERATURE MEASURING DEVICES must be provided and readily accessible for

use in ensuring attainment and maintenance of FOOD temperatures as specified under

Part 3.

(2) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is

designed to measure the temperature of thin masses must be provided and readily

accessible to accurately measure the temperature in thin FOODS such as MEAT patties

and FISH fillets.

04340 Utensils, temperature measuring devices, and testing devices--Temperature measuring

devices, manual warewashing (FDA Food Code 4-302.13).

(1) In manual WAREWASHING operations, a TEMPERATURE MEASURING DEVICE must be

provided and readily accessible for frequently measuring the washing and SANITIZING

temperatures.

(2) In hot water mechanical WAREWASHING operations, an irreversible registering

temperature indicator must be provided and readily accessible for measuring the

UTENSIL surface temperature.

04345 Utensils, temperature measuring devices, and testing devices--Sanitizing solutions,

testing devices (FDA Food Code 4-302.14).

A test kit or other device that accurately measures the concentration in MG/L of SANITIZING

solutions must be provided.

04350 Cleaning agents and sanitizers—Cleaning agents and sanitizers availability (FDA Food

Code 4-303.11).

(1) Cleaning agents that are used to clean EQUIPMENT and UTENSILS as specified under

Part 4, Subpart F of this chapter, must be provided and available for use during all

hours of operation.

Part 4 – Equipment, Utensils and Linens Page 67

(2) Except for those that are generated on-site at the time of use, chemical SANITIZERS that

are used to sanitize EQUIPMENT and UTENSILS as specified under Part 4, Subpart G of

this chapter, must be provided and available for use during all hours of FOOD

preparation.

Subpart D - Location and Installation

04400 Location--Equipment, clothes washers and dryers, and storage cabinets,

contamination prevention (FDA Food Code 4-401.11).

(1) Except as specified in subsection (2) of this section, EQUIPMENT, a cabinet used for the

storage of FOOD, or a cabinet that is used to store cleaned and SANITIZED EQUIPMENT,

UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be

located:

In locker rooms;
In toilet rooms;
In garbage rooms;
In mechanical rooms;
Under sewer lines that are not shielded to intercept potential drips;
Under leaking water lines including automatic fire sprinkler heads or under lines

on which water has condensed;

Under open stairwells; or
Under other sources of contamination.

(2) A storage cabinet used for LINENS or SINGLE-SERVICE or SINGLE-USE ARTICLES may be

stored in a locker room.

(3) If a mechanical clothes washer or dryer is provided, it must be located so that the

washer or dryer is protected from contamination and only where there is no exposed

FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and

SINGLE-USE ARTICLES.

04405 Installation--Fixed equipment, spacing or sealing (FDA Food Code 4-402.11).

(1) EQUIPMENT that is fixed because it is not EASILY MOVABLE must be installed so that it is:

Spaced to allow access for cleaning along the sides, behind, and above the

EQUIPMENT;

Spaced from adjoining EQUIPMENT, walls, and ceilings a distance of not more than

one thirty-second inch (1 mm); or

SEALED to adjoining EQUIPMENT or walls, if the EQUIPMENT is exposed to spilling or

seepage.

(2) COUNTER-MOUNTED EQUIPMENT that is not EASILY MOVABLE must be installed to allow

cleaning of the EQUIPMENT and areas underneath and around the EQUIPMENT by being:

SEALED; or
Elevated on legs as specified under 04410.

04410 Installation--Fixed equipment, elevation or sealing (FDA Food Code 4-402.12).

(1) Except as specified in subsections (2) and (3) of this section, floor-mounted EQUIPMENT

that is not EASILY MOVABLE must be SEALED to the floor or elevated on legs that provide

at least a six inch (15 cm) clearance between the floor and the EQUIPMENT.

(2) If no part of the floor under the floor-mounted EQUIPMENT is more than six inches

(15 cm) from the point of cleaning access, the clearance space may be only four inches

(10 cm).

(3) This section does not apply to display shelving units, display refrigeration units, and

display freezer units located in the CONSUMER shopping areas of a retail FOOD store, if

the floor under the units is maintained clean.

Page 68 Washington State Retail Food Code

(4) Except as specified in subsection (5) of this section, COUNTER-MOUNTED EQUIPMENT that

is not EASILY MOVABLE must be elevated on legs that provide at least a four inch (10 cm)

clearance between the table and the EQUIPMENT.

(5) The clearance space between the table and COUNTER-MOUNTED EQUIPMENT may be:

Three inches (7.5 cm) if the horizontal distance of the table top under the

EQUIPMENT is no more than 20 inches (50 cm) from the point of access for

cleaning; or

Two inches (5 cm) if the horizontal distance of the table top under the EQUIPMENT

is no more than three inches (7.5 cm) from the point of access for cleaning.

Subpart E - Maintenance and Operations

04500 Equipment--Good repair and proper adjustment (FDA Food Code 4-501.11).

(1) EQUIPMENT must be maintained in a state of repair and condition that meets the

requirements specified under Part 4, Subpart A and Part 4, Subpart B of this chapter.

(2) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates must

be kept intact, tight, and adjusted in accordance with the manufacturer's specifications.

(3) Cutting or piercing parts of can openers must be replaced as needed to minimize the

creation of metal fragments that can contaminate FOOD when the container is opened.

04505 Equipment--Cutting surfaces (FDA Food Code 4-501.12).

Surfaces such as cutting blocks and boards that are subject to scratching and scoring must be

resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are

not capable of being resurfaced.

04510 Equipment--Microwave ovens (FDA Food Code 4-501.13).

Microwave ovens must meet the safety standards specified in 21 C.F.R. 1030.10 Microwave

Ovens.

04515 Equipment--Warewashing equipment, cleaning frequency (FDA Food Code 4-501.14).

A WAREWASHING machine; the compartments of sinks, basins, or other receptacles used for

washing and rinsing EQUIPMENT, UTENSILS, or raw FOODS, or laundering wiping cloths; and

drainboards or other EQUIPMENT used to substitute for drainboards as specified under 04310

must be cleaned:

(1) Before use;

(2) Throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT

and UTENSILS and to ensure that the EQUIPMENT performs its intended function; and

(3) If used, at least every twenty-four hours.

04520 Equipment--Warewashing machines, manufacturer's operating instructions (FDA Food

Code 4-501.15).

(1) A WAREWASHING machine and its auxiliary components must be operated in

accordance with the machine's data plate and other manufacturer's instructions.

(2) A WAREWASHING machine's conveyor speed or automatic cycle times must be

maintained accurately timed in accordance with manufacturer's specifications.

04525 Equipment--Warewashing sinks, use limitation (FDA Food Code 4-501.16).

(1) A WAREWASHING sink may not be used for handwashing as specified under 02315.

(2) If a WAREWASHING sink is used to wash wiping cloths, wash produce, or thaw FOOD, the

sink must be cleaned as specified under 04515 before and after each time it is used to

wash wiping cloths or wash produce or thaw FOOD. Sinks used to wash or thaw FOOD

must be SANITIZED as specified under subpart G of this part before and after using the

sink to wash produce or thaw FOOD.

Part 4 – Equipment, Utensils and Linens Page 69

04530 Equipment--Warewashing equipment, cleaning agents (FDA Food Code 4-501.17).

When used for WAREWASHING, the wash compartment of a sink, mechanical warewasher, or

wash receptacle of alternative manual WAREWASHING EQUIPMENT as specified under 04305(3),

must contain a wash solution of soap, detergent, acid cleaner, alkaline cleaner, degreaser,

abrasive cleaner, or other cleaning agent according to the cleaning agent manufacturer's label

instructions.

04535 Equipment--Warewashing equipment, clean solutions (FDA Food Code 4-501.18).

The wash, rinse and SANITIZE solutions must be maintained clean.

04540 Equipment--Manual warewashing equipment, wash solution temperature (FDA Food

Code 4-501.19).

The temperature of the wash solution in manual WAREWASHING EQUIPMENT must be maintained

at not less than 110°F (43°C) or the temperature specified on the cleaning agent

manufacturer's label instructions.

04545 Equipment--Mechanical warewashing equipment, wash solution temperature (FDA

Food Code 4-501.110).

(1) The temperature of the wash solution in spray-type warewashers that use hot water to

SANITIZE may not be less than:

For a stationary rack, single temperature machine, 165°F (74°C);
For a stationary rack, dual temperature machine, 150°F (66°C);
For a single tank, conveyor, dual temperature machine, 160°F (71°C);
For a multitank, conveyor, multitemperature machine, 150°F (66°C).

(2) The temperature of the wash solution in spray-type warewashers that use chemicals to

SANITIZE may not be less than 120°F (49°C).

04550 Equipment--Manual warewashing equipment, hot water sanitization temperature

(FDA Food Code 4-501.111).

If immersion in hot water is used for SANITIZING in a manual operation, the temperature of the

water must be maintained at 171°F (77°C) or above.

04555 Equipment--Mechanical warewashing equipment, hot water sanitization temperatures

(FDA Food Code 4-501.112).

(1) Except as specified in subsection (2) of this section, in a mechanical operation, the

temperature of the fresh hot water SANITIZING rinse as it enters the manifold may not be

more than 194°F (90°C) or less than:

For a stationary rack, single temperature machine, 165°F (74°C); or
For all other machines, 180°F (82°C).

(2) The maximum temperature specified under subsection (1) of this section, does not

apply to the high pressure and temperature systems with wand-type, hand-held,

spraying devices used for the in-place cleaning and SANITIZING of EQUIPMENT such as

MEAT saws.

04560 Equipment--Mechanical warewashing equipment, sanitization pressure (FDA Food

Code 4-501.113).

The flow pressure of the fresh hot water SANITIZING rinse in a WAREWASHING machine, as

measured in the water line immediately downstream or upstream from the fresh hot water

SANITIZING rinse control valve, must be within the range specified on the machine

manufacturer's data plate and may not be less than five pounds per square inch (35

kilopascals) or more than thirty pounds per square inch (200 kilopascals).

Page 70 Washington State Retail Food Code

04565 Equipment--Manual and mechanical warewashing equipment, chemical

sanitization--Temperature, pH, concentration, and hardness (FDA Food Code

4-501.114).

A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at

contact times specified under 04710(3) must meet the requirements specified under 07220,

must be used in accordance with the EPA-registered label use instructions, and must be used

as follows:

(1) A chlorine solution must have a minimum temperature based on the concentration and

pH of the solution as listed in the following chart:

Concentration Range Minimum Temperature

mg/L pH 10 or less pH 8 or less

25-49 120°F (49°C) 120°F (49°C)

50-99 100°F (38°C) 75°F (24°C)

100 55°F (13°C) 55°F (13°C)

(2) An iodine solution must have a:

Minimum temperature of 68°F (20°C);
PH of 5.0 or less or a PH no higher than the level for which the manufacturer

specifies the solution is effective; and

Concentration between 12.5 MG/L and 25 MG/L.

(3) A quaternary ammonium compound solution must:

Have a minimum temperature of 75°F (24°C);
Have a concentration as specified under 07220 and as indicated by the

manufacturer's use directions included in the labeling; and

Be used only in water with 500 MG/L hardness or less or in water having a

hardness no greater than specified by the EPA-registered label use instructions;

(4) If another solution of a chemical specified under subsections (1) through (3) of this

section is used, the PERMIT HOLDER shall demonstrate to the REGULATORY AUTHORITY

that the solution achieves SANITIZATION and the use of the solution must be APPROVED;

(5) If a chemical SANITIZER other than chlorine, iodine, or a quaternary ammonium

compound is used, it must be applied in accordance with the EPA-registered label use

instructions; or

(6) If a chemical SANITIZER is generated by a device located onsite at the FOOD

ESTABLISHMENT, it must be used as specified in subsections (1) through (4) of this

section and must be produced by a device that:

Complies with regulation as specified in sections 2(q)(1) and (12) of the Federal

Insecticide, Fungicide, and Rodenticide Act (FIFRA);

Complies with 40 C.F.R. 152.500 Requirement for Devices and 40 C.F.R. 156.10

Labeling Requirements;

Displays the EPA device manufacturing facility registration number on the device;

and

Is operated and maintained in accordance with manufacturer's instructions.

04570 Equipment--Manual warewashing equipment, chemical sanitization using

detergent-sanitizers (FDA Food Code 4-501.115).

If a detergent-SANITIZER is used to SANITIZE in a cleaning and SANITIZING procedure where there

is no distinct water rinse between the washing and SANITIZING steps, the agent applied in the

SANITIZING step must be the same detergent-SANITIZER that is used in the washing step.

Part 4 – Equipment, Utensils and Linens Page 71

04575 Equipment--Warewashing equipment, determining chemical sanitizer concentration

(FDA Food Code 4-501.116).

Concentration of the SANITIZING solution must be accurately determined by using a test kit or

other device.

04580 Utensils and temperature and pressure measuring devices--Good repair and calibration

(FDA Food Code 4-502.11).

(1) UTENSILS must be maintained in a state of repair or condition that complies with the

requirements specified under Part 4, Subparts A and B, or must be discarded.

(2) FOOD TEMPERATURE MEASURING DEVICES must be calibrated in accordance with

manufacturer's specifications as necessary to ensure their accuracy.

(3) Ambient air temperature, water pressure, and water TEMPERATURE MEASURING DEVICES

must be maintained in good repair and be accurate within the intended range of use.

04585 Utensils and temperature and pressure measuring devices--Single-service and

single-use articles, required use (FDA Food Code 4-502.12).

A FOOD ESTABLISHMENT without facilities specified under Part 4, Subparts F and G of this

chapter for cleaning and SANITIZING KITCHENWARE and TABLEWARE must provide only

SINGLE-USE KITCHENWARE, SINGLE-SERVICE ARTICLES, and SINGLE-USE ARTICLES for use by FOOD

EMPLOYEES and SINGLE-SERVICE ARTICLES for use by CONSUMERS.

04590 Utensils and temperature and pressure measuring devices--Single-service and

single-use articles, use limitation (FDA Food Code 4-502.13).

(1) SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused.

(2) The bulk milk container dispensing tube must be cut on the diagonal leaving no more

than one inch protruding from the chilled dispensing head.

04595 Utensils and temperature and pressure measuring devices--Shells, use limitation (FDA

Food Code 4-502.14).

Mollusk and crustacea shells may not be used more than once as serving containers.

Subpart F - Cleaning of Equipment and Utensils

04600 Objective--Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils

(FDA Food Code 4-601.11).

(1) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS must be clean to sight and touch.

(2) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans must be kept free of

encrusted grease deposits and other soil accumulations.

(3) Non-FOOD-CONTACT SURFACES of EQUIPMENT must be kept free of an accumulation of

dust, dirt, FOOD residue, and other debris.

04605 Objective--Equipment food-contact surfaces and utensils (FDA Food Code 4-602.11).

(1) Equipment food-contact surfaces and utensils must be cleaned:

Except as specified in subsection (2) of this section, before each use with a

different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY;

Each time there is a change from working with raw FOODS to working with

READY-TO-EAT FOODS;

Between uses with raw fruits and vegetables and with TIME/TEMPERATURE

CONTROL FOR SAFETY FOOD;

Before using or storing a FOOD TEMPERATURE MEASURING DEVICE; and
At any time during the operation when contamination might have occurred.

Page 72 Washington State Retail Food Code

(2) Subsection (1)(a) of this section does not apply if the FOOD-CONTACT SURFACE or

UTENSIL is in contact with a succession of different types of raw MEAT and POULTRY each

requiring a higher cooking temperature as specified under 03400 than the previous

type.

(3) Except as specified in subsection (4) of this section, if used with TIME/TEMPERATURE

CONTROL FOR SAFETY FOOD, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS must be

cleaned throughout the day at least every four hours.

(4) Surfaces of UTENSILS and EQUIPMENT contacting TIME/TEMPERATURE CONTROL FOR

SAFETY FOOD may be cleaned less frequently than every four hours if:

In storage, containers of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD and their

contents are maintained at temperatures specified under Part 3 and the

containers are cleaned when they are empty;

UTENSILS and EQUIPMENT are used to prepare FOOD in a refrigerated room or area

that is maintained at one of the temperatures in the following chart and:

The UTENSILS and EQUIPMENT are cleaned at the frequency in the following

chart that corresponds to the temperature; and

Temperature Cleaning Frequency

41°F or less

(5.0°C or less) 24 hours

> 41°F - 45°F

(> 5.0°C - 7.2°C) 20 hours

> 45°F - 50°F

(> 7.2°C - 10.0°C) 16 hours

> 50°F - 55°F

(> 10.0°C - 12.8°C) 10 hours

(ii) The cleaning frequency based on the ambient temperature of the

refrigerated room or area is documented in the FOOD ESTABLISHMENT.

Containers in serving situations such as salad bars, delis, and cafeteria lines hold

READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is maintained at

the temperatures specified under Part 3, are intermittently combined with

additional supplies of the same FOOD that is at the required temperature, and the

containers are cleaned every twenty-four hours;

TEMPERATURE MEASURING DEVICES are maintained in contact with FOOD, such as

when left in a container of deli FOOD or in a roast, held at temperatures specified

under Part 3;

EQUIPMENT is used for storage of PACKAGED or unPACKAGED FOOD such as a

reach-in refrigerator and the EQUIPMENT is cleaned at a frequency necessary to

preclude accumulation of soil residues;

The cleaning schedule is APPROVED based on consideration of:
Characteristics of the EQUIPMENT and its use;

(ii) The type of FOOD involved;

(iii) The amount of FOOD residue accumulation; and

(iv) The temperature at which the FOOD is maintained during the operation and

the potential for the rapid and progressive multiplication of pathogenic or

toxigenic microorganisms that are capable of causing foodborne disease;

In-use UTENSILS are intermittently stored in a container of water in which the water

is maintained at 135°F (57°C) or more or 41°F (5°C) or less and the UTENSILS and

container are cleaned at least every twenty-four hours or at a frequency

necessary to preclude accumulation of soil residues.

(5) Except when dry cleaning methods are used as specified under 04620, surfaces of

UTENSILS and EQUIPMENT contacting FOOD that is not TIME/TEMPERATURE CONTROL FOR

SAFETY FOOD must be cleaned:

Part 4 – Equipment, Utensils and Linens Page 73

At any time when contamination might have occurred;
At least every twenty-four hours for iced tea dispensers and CONSUMER

self-service UTENSILS such as tongs, scoops, or ladles;

Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as

condiment dispensers and display containers; and

In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed

components of EQUIPMENT such as ice makers, cooking oil storage tanks and

distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean

grinders, and water vending EQUIPMENT:

At a frequency specified by the manufacturer; or

(ii) Absent manufacturer specifications, at a frequency necessary to preclude

accumulation of soil or mold.

04610 Objective--Cooking and baking equipment (FDA Food Code 4-602.12).

(1) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT must be cleaned at

least every twenty-four hours. This section does not apply to hot oil cooking and

filtering EQUIPMENT if it is cleaned as specified under 04605 (4)(f).

(2) The cavities and door seals of microwave ovens must be cleaned at least every

twenty-four hours by using the manufacturer's recommended cleaning procedure.

04615 Objective--Nonfood-contact surfaces (FDA Food Code 4-602.13).

Non-FOOD-CONTACT SURFACES of EQUIPMENT must be cleaned at a frequency necessary to

preclude accumulation of soil residues.

04620 Methods--Dry cleaning (FDA Food Code 4-603.11).

(1) If used, dry cleaning methods such as brushing, scraping, and vacuuming may only

contact surfaces that are soiled with dry FOOD residues that are not TIME/TEMPERATURE

CONTROL FOR SAFETY FOOD.

(2) Cleaning EQUIPMENT used in dry cleaning FOOD-CONTACT SURFACES may not be used

for any other purpose.

04625 Methods--Precleaning (FDA Food Code 4-603.12).

(1) FOOD debris on EQUIPMENT and UTENSILS must be scraped over a waste disposal unit or

garbage receptacle or must be removed in a WAREWASHING machine with a prewash

cycle.

(2) If necessary for effective cleaning, UTENSILS and EQUIPMENT must be preflushed,

presoaked, or scrubbed with abrasives.

04630 Methods--Loading of soiled items, warewashing machines (FDA Food Code 4-603.13).

Soiled items to be cleaned in a WAREWASHING machine must be loaded into racks, trays, or

baskets or onto conveyors in a position that:

(1) Exposes the items to the unobstructed spray from all cycles; and

(2) Allows the item to drain.

04635 Methods--Wet cleaning (FDA Food Code 4-603.14).

(1) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS must be effectively washed to

remove or completely loosen soils by using the manual or mechanical means

necessary such as the application of detergents containing wetting agents and

emulsifiers; acid, alkaline, or abrasive cleaners; hot water; brushes; scouring pads;

high-pressure sprays; or ultrasonic devices.

(2) The washing procedures selected must be based on the type and purpose of the

EQUIPMENT or UTENSIL, and on the type of soil to be removed.

Page 74 Washington State Retail Food Code

04640 Methods--Washing, procedures for alternative manual warewashing equipment

(FDA Food Code 4-603.15).

If washing in sink compartments or a WAREWASHING machine is impractical such as when the

EQUIPMENT is fixed or the UTENSILS are too large, washing must be done by using alternative

manual WAREWASHING EQUIPMENT as specified under 04305(3) in accordance with the

following procedures:

(1) EQUIPMENT must be disassembled as necessary to allow access of the detergent

solution to all parts;

(2) EQUIPMENT components and UTENSILS must be scraped or rough cleaned to remove

FOOD particle accumulation; and

(3) EQUIPMENT and UTENSILS must be washed as specified under 04635(1).

04645 Methods--Rinsing procedures (FDA Food Code 4-603.16).

Washed UTENSILS and EQUIPMENT must be rinsed so that abrasives are removed and cleaning

chemicals are removed or diluted through the use of water or a detergent-SANITIZER solution

by using one of the following procedures:

(1) Use of a distinct, separate water rinse after washing and before SANITIZING if using:

A three-compartment sink;
Alternative manual WAREWASHING EQUIPMENT equivalent to a three-compartment

sink as specified under 04305(3); or

A three-step washing, rinsing, and SANITIZING procedure in a WAREWASHING

system for CIP EQUIPMENT;

(2) Use of a detergent-SANITIZER as specified under 04570 if using:

Alternative WAREWASHING EQUIPMENT as specified under 04305(3) that is

APPROVED for use with a detergent-SANITIZER; or

A WAREWASHING system for CIP EQUIPMENT;

(3) Use of a nondistinct water rinse that is integrated in the hot water SANITIZATION

immersion step of a two-compartment sink operation;

(4) If using a WAREWASHING machine that does not recycle the SANITIZING solution as

specified under subsection (5) of this section, or alternative manual WAREWASHING

EQUIPMENT such as sprayers, use of a nondistinct water rinse that is:

Integrated in the application of the SANITIZING solution; and
Wasted immediately after each application; or

(5) If using a WAREWASHING machine that recycles the SANITIZING solution for use in the

next wash cycle, use of a nondistinct water rinse that is integrated in the application of

the SANITIZING solution.

Subpart G - Sanitization of Equipment and Utensils

04700 Objective--Food-contact surfaces and utensils (FDA Food Code 4-701.10).

EQUIPMENT food-contact surfaces and utensils must be sanitized.

04705 Frequency--Before use after cleaning (FDA Food Code 4-702.11).

Utensils and food-contact surfaces of EQUIPMENT must be sanitized before use after cleaning.

04710 Methods--Hot water and chemical (FDA Food Code 4-703.11).

After being cleaned, EQUIPMENT food-contact surfaces and utensils must be sanitized in:

(1) Hot water manual operations by immersion for at least thirty seconds and as specified

under 04550;

Part 4 – Equipment, Utensils and Linens Page 75

(2) Hot water mechanical operations by being cycled through EQUIPMENT that is set up as

specified under 04520, 04555, and 04560 and achieving a UTENSIL surface

temperature of 160°F (71°C) as measured by an irreversible registering temperature

indicator; or

(3) Chemical manual or mechanical operations, including the application of SANITIZING

chemicals by immersion, manual swabbing, brushing, or pressure spraying methods,

using a solution as specified under 04565. Contact times must be consistent with those

on EPA-registered label use instructions by providing:

Except as specified under (b) of this subsection, a contact time of at least ten

seconds for a chlorine solution specified under 04565(1);

A contact time of at least seven seconds for a chlorine solution of 50 MG/L that has

a PH of ten or less and a temperature of at least 100°F (38°C) or a PH of eight or

less and a temperature of at least 75°F (24°C);

A contact time of at least thirty seconds for other chemical SANITIZING solutions; or
A contact time used in relationship with a combination of temperature,

concentration, and PH that, when evaluated for efficacy, yields SANITIZATION as

defined in 01115.

Subpart H - Laundering

04800 Objective--Clean linens (FDA Food Code 4-801.11).

Clean LINENS must be free from FOOD residues and other soiling matter.

04805 Frequency--Specifications (FDA Food Code 4-802.11).

(1) LINENS that do not come in direct contact with FOOD must be laundered between

operations if they become wet, sticky, or visibly soiled.

(2) Cloth gloves used as specified under 03342(4) must be laundered before being used

with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY.

(3) LINENS and napkins that are used as specified under 03336 and cloth napkins must be

laundered between each use.

(4) Wet wiping cloths must be laundered daily.

(5) Dry wiping cloths must be laundered as necessary to prevent contamination of FOOD

and clean serving UTENSILS.

04810 Methods--Storage of soiled linens (FDA Food Code 4-803.11).

Soiled LINENS must be kept in clean, nonabsorbent receptacles or clean, washable laundry

bags and stored and transported to prevent contamination of FOOD, clean EQUIPMENT, clean

UTENSILS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.

04815 Methods--Mechanical washing (FDA Food Code 4-803.12).

(1) Except as specified in subsection (2) of this section, LINENS must be mechanically

washed.

(2) In FOOD ESTABLISHMENTS in which only wiping cloths are laundered as specified under

04320(2), the wiping cloths may be laundered in a mechanical washer, sink designated

only for laundering wiping cloths, or a WAREWASHING sink that is cleaned as specified

under 04515.

04820 Methods--Use of laundry facilities (FDA Food Code 4-803.13).

(1) Except as specified in subsection (2) of this section, laundry facilities on the PREMISES

of a FOOD ESTABLISHMENT must be used only for the washing and drying of items used

in the operation of the establishment.

Page 76 Washington State Retail Food Code

(2) Separate laundry facilities located on the PREMISES for the purpose of general

laundering such as for institutions providing boarding and lodging may also be used for

laundering FOOD ESTABLISHMENT items.

Subpart I - Protection of Clean Items

04900 Drying--Equipment and utensils, air-drying required (FDA Food Code 4-901.11).

After cleaning and SANITIZING, EQUIPMENT and UTENSILS:

(1) Must be air-dried or used after adequate draining as specified in the first paragraph of

40 C.F.R. 180.940 Tolerance exemptions for active and inert ingredients for use in

antimicrobial formulations (FOOD-CONTACT SURFACE SANITIZING solutions), before

contact with FOOD; and

(2) May not be cloth-dried except that UTENSILS that have been air-dried may be polished

with cloths that are maintained clean and dry.

04905 Drying--Wiping cloths, air drying locations (FDA Food Code 4-901.12).

Wiping cloths laundered in a FOOD ESTABLISHMENT that does not have a mechanical clothes

dryer as specified under 04320(2) must be air-dried in a location and in a manner that

prevents contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and

SINGLE-USE ARTICLES and the wiping cloths. This section does not apply if wiping cloths are

stored after laundering in a SANITIZING solution as specified under 04565.

04910 Lubricating and reassembling--Food-contact surfaces (FDA Food Code 4-902.11).

Lubricants as specified under 07240 must be applied to FOOD-CONTACT SURFACES that require

lubrication in a manner that does not contaminate FOOD-CONTACT SURFACES.

04915 Lubricating and reassembling--Equipment (FDA Food Code 4-902.12).

EQUIPMENT must be reassembled so that FOOD-CONTACT SURFACES are not contaminated.

04920 Storing--Equipment, utensils, linens, and single-service and single-use articles (FDA

Food Code 4-903.11).

(1) Except as specified in subsection (4) of this section, cleaned EQUIPMENT, UTENSILS,

laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES must be stored:

In a clean, dry location;
Where they are not exposed to splash, dust, or other contamination; and
At least six inches (15 cm) above the floor.

(2) Clean EQUIPMENT and UTENSILS must be stored as specified under subsection (1) of this

section and must be stored:

In a self-draining position that allows air drying; and
Covered or inverted.

(3) SINGLE-SERVICE and SINGLE-USE ARTICLES must be stored as specified under subsection

(1) of this section and must be kept in the original protective package or stored by using

other means that afford protection from contamination until used.

(4) Items that are kept in closed packages may be stored less than six inches (15 cm)

above the floor on dollies, pallets, racks, and skids that are designed as specified under

04268.

04925 Storing--Prohibitions (FDA Food Code 4-903.12).

(1) Except as specified in subsection (2) of this section, cleaned and SANITIZED EQUIPMENT,

UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be

stored:

In locker rooms;
In toilet rooms;

Part 4 – Equipment, Utensils and Linens Page 77

In garbage rooms;
In mechanical rooms;
Under sewer lines that are not shielded to intercept potential drips;
Under leaking water lines including leaking automatic fire sprinkler heads or under

lines on which water has condensed;

Under open stairwells; or
Under other sources of contamination.

(2) Laundered LINENS and SINGLE-SERVICE and SINGLE-USE ARTICLES that are PACKAGED or

in a facility such as a cabinet may be stored in a locker room.

04930 Preventing contamination--Kitchenware and tableware (FDA Food Code 4-904.11).

(1) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS must be

handled, displayed, and dispensed so that contamination of FOOD-and lip-contact

surfaces is prevented.

(2) Knives, forks and spoons that are not prewrapped must be presented so that only the

handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is

provided.

(3) Except as specified under subsection (2) of this section, SINGLE-SERVICE ARTICLES that

are intended for FOOD- or lip-contact must be furnished for CONSUMER self-service with

the original individual wrapper intact or from an APPROVED dispenser.

04935 Preventing contamination--Soiled and clean tableware (FDA Food Code 4-904.12).

Soiled TABLEWARE must be removed from CONSUMER eating and drinking areas and handled

so that clean TABLEWARE is not contaminated.

04940 Preventing contamination--Preset tableware (FDA Food Code 4-904.13).

(1) Except as specified in subsection (2) of this section, TABLEWARE that is preset must be

protected from contamination by being wrapped, covered, or inverted;

(2) Preset TABLEWARE may be exposed if:

Unused settings are removed when a CONSUMER is seated; or
Settings not removed when a CONSUMER is seated are cleaned and SANITIZED

before further use.

04945 Preventing contamination--Rinsing equipment and utensils after cleaning and

sanitizing (FDA Food Code 4-904.14).

After being cleaned and SANITIZED, EQUIPMENT and UTENSILS may not be rinsed before air

drying or use unless:

(1) The rinse is applied directly from a potable water supply by a WAREWASHING machine

that is maintained and operated as specified under 04226 through 04270 and 04500

through 04575; and

(2) The rinse is applied only after the EQUIPMENT and UTENSILS have been SANITIZED by the

application of hot water or by the application of a chemical SANITIZER solution whose

EPA-registered label use instructions call for rinsing off the SANITIZER after it is applied

in a commercial WAREWASHING machine.

Part 5 – Water, Plumbing and Waste Page 79