PART 6: PHYSICAL FACILITIES

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Subpart A - Materials for Construction and Repair

06100 Indoor areas--Surface characteristics (FDA Food Code 6-101.11).

(1) Except as specified in subsection (2) of this section, materials for indoor floor, wall, and

ceiling surfaces under conditions of normal use must be:

SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT

operations are conducted;

Closely woven and EASILY CLEANABLE carpet for carpeted areas; and
Nonabsorbent for areas subject to moisture such as FOOD preparation areas,

walk-in refrigerators, WAREWASHING areas, toilet rooms, MOBILE FOOD UNIT

SERVICING AREAS, and areas subject to flushing or spray cleaning methods.

(2) In a TEMPORARY FOOD ESTABLISHMENT:

If graded to drain, a floor may be concrete, machine laid asphalt, or dirt or gravel if

it is covered with mats, removable platforms, duckboards, or other APPROVED

methods to effectively control dust and mud.

Walls and ceilings must be constructed from a material that protects the interior

from the weather and windblown dust and debris.

06105 Outdoor areas--Surface characteristics (FDA Food Code 6-102.11).

(1) The outdoor walking and driving areas must be surfaced with concrete, asphalt or

gravel or other materials that have been effectively treated to minimize dust, facilitate

maintenance, and prevent muddy conditions.

(2) Exterior surfaces of buildings and MOBILE FOOD UNITS must be of weather-resistant

materials and must comply with LAW.

(3) Outdoor storage areas for REFUSE, recyclables, or returnables must be of materials

specified under 05505 and 05510.

Subpart B - Design, Construction and Installation

06200 Cleanability--Floors, walls and ceilings (FDA Food Code 6-201.11).

Except as specified under 06215 and except for antislip floor coverings or applications that

may be used for safety reasons, floors, floor coverings, walls, wall coverings and ceilings must

be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.

06205 Cleanability--Floors, walls, and ceilings, utility lines (FDA Food Code 6-201.12).

(1) Utility service lines and pipes may not be unnecessarily exposed.

(2) Exposed utility service lines and pipes must be installed so they do not obstruct or

prevent cleaning of the floors, walls or ceilings.

(3) Exposed horizontal utility service lines and pipes may not be installed on the floor.

06210 Cleanability--Floor and wall junctures, covered and enclosed or sealed (FDA Food Code

6-201.13).

(1) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used

for cleaning floors, the floor and wall junctures must be coved and closed to no larger

than one thirty-second inch (1 mm).

(2) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used

must be provided with drains and be graded to drain, and the floor and wall junctures

must be coved and SEALED.

Page 90 Washington State Retail Food Code

06215 Cleanability--Floor carpeting, restriction and installation (FDA Food Code 6-201.14).

(1) A floor covering such as carpeting or similar material may not be installed as a floor

covering in FOOD preparation areas, walk-in refrigerators, WAREWASHING areas, toilet

room areas where HANDWASHING SINKS, toilets and urinals are located, REFUSE storage

rooms, or other areas where the floor is subject to moisture, flushing or spray cleaning

methods.

(2) If carpeting is installed as a floor covering in areas other than those specified under

subsection (1) of this section, it must be:

Securely attached to the floor with a durable mastic, by using a stretch and tack

method, or by another method; and

Installed tightly against the wall under the coving or installed away from the wall

with a space between the carpet and the wall and with the edges of the carpet

secured by metal stripping or some other means.

06220 Cleanability--Floor covering, mats and duckboards (FDA Food Code 6-201.15).

Mats and duckboards must be designed to be removable and EASILY CLEANABLE.

06225 Cleanability--Wall and ceiling coverings and coatings (FDA Food Code 6-201.16).

(1) Wall and ceiling covering materials must be attached so that they are EASILY

CLEANABLE.

(2) Except in areas used only for DRY STORAGE, concrete, porous blocks, or bricks used for

indoor wall construction must be finished and SEALED to provide a SMOOTH,

nonabsorbent, EASILY CLEANABLE surface.

06230 Cleanability--Walls and ceilings, attachments (FDA Food Code 6-201.17).

(1) Except as specified in subsection (2) of this section, attachments to walls and ceilings

such as light fixtures, mechanical room ventilation system components, vent covers,

wall mounted fans, decorative items, and other attachments must be EASILY CLEANABLE.

(2) In a CONSUMER area, wall and ceiling surfaces and decorative items and attachments

that are provided for ambiance need not meet this requirement if they are kept clean.

06235 Cleanability--Walls and ceilings, studs, joists, and rafters (FDA Food Code 6-201.18).

Except for TEMPORARY FOOD ESTABLISHMENTS, studs, joists, and rafters may not be exposed in

areas subject to moisture.

06240 Functionality--Light bulbs, protective shielding (FDA Food Code 6-202.11).

(1) Except as specified in subsection (2) of this section, light bulbs must be shielded,

coated, or otherwise shatter-resistant in areas where there is exposed FOOD, clean

EQUIPMENT, UTENSILS, and LINENS, or unwrapped SINGLE-SERVICE and SINGLE-USE

ARTICLES.

(2) Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used

only for storing FOOD in unopened packages if:

The integrity of the packages cannot be affected by broken glass falling into them;

and

The packages are capable of being cleaned of debris from broken bulbs before

the packages are opened.

(3) An infrared or other heat lamp must be protected against breakage by a shield

surrounding and extending beyond the bulb so that only the face of the bulb is

exposed.

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06245 Functionality--Heating, ventilating, air conditioning system vents (FDA Food Code

6-202.12).

Heating, ventilating, and air conditioning systems must be designed and installed so that

make-up air intake and exhaust vents do not cause contamination of FOOD, FOOD-CONTACT

SURFACES, EQUIPMENT or UTENSILS.

06250 Functionality--Insect control devices, design and installation (FDA Food Code

6-202.13).

(1) Insect control devices that are used to electrocute or stun flying insects must be

designed to retain the insect within the device.

(2) Insect control devices must be installed so that:

The devices are not located over a FOOD preparation area; and
Dead insects and insect fragments are prevented from being impelled onto or

falling on exposed FOOD, clean EQUIPMENT, UTENSILS, and LINENS, and unwrapped

SINGLE-SERVICE or SINGLE-USE ARTICLES.

06255 Functionality--Toilet rooms, enclosed (FDA Food Code 6-202.14).

Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open

directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the

management of a shopping mall, a toilet room located on the PREMISES must be completely

enclosed and provided with a tight-fitting and self-closing door.

06260 Functionality--Outer openings, protected (FDA Food Code 6-202.15).

(1) Except as specified in subsections (2) through (5) of this section, outer openings of a

FOOD ESTABLISHMENT must be protected against the entry of insects and rodents by:

Filling or closing holes and other gaps along floors, walls, and ceilings;
Closed, tight-fitting windows; and
Solid, self-closing, tight-fitting doors.

(2) Subsection (1) of this section does not apply if a FOOD ESTABLISHMENT opens into a

larger structure, such as a mall, airport or office building, or into an attached structure

such as a porch, and the outer openings from the larger or attached structure are

protected against the entry of insects and rodents.

(3) Exterior doors used as exits need not be self-closing if they are:

Solid and tight-fitting;
Designated for use only when an emergency exists, by the fire protection

authority that has jurisdiction over the FOOD ESTABLISHMENT; and

Limited-use so they are not used for entrance or exit from the building for

purposes other than the designated emergency exit use.

(4) Except as specified in subsections (2) and (5) of this section, if the windows or doors of

a FOOD ESTABLISHMENT, or of a larger structure within which a FOOD ESTABLISHMENT is

located, are kept open for ventilation or other purposes or a TEMPORARY FOOD

ESTABLISHMENT is not provided with windows and doors as specified under subsection

(1) of this section, the openings must be protected against entry of insects and rodents

by:

16 mesh to one inch (16 mesh to 25.4 mm) screens;
Properly designed and installed air curtains to control flying insects; or
Other effective means.

(5) Subsection (4) of this section does not apply if flying insects and other pests are absent

due to the location of the establishment, the weather, or other limiting condition.

Page 92 Washington State Retail Food Code

06265 Functionality--Exterior walls and roofs, protective barrier (FDA Food Code 6-202.16).

Perimeter walls and roofs of a FOOD ESTABLISHMENT must effectively protect the establishment

from the weather and entry of insects, rodents, and other animals.

06270 Functionality--Outdoor food vending areas, overhead protection (FDA Food Code

6-202.17).

Except for machines that vend canned BEVERAGES, if located outside, a machine used to vend

FOOD must be provided with overhead protection.

06275 Functionality--Outdoor servicing areas, overhead protection (FDA Food Code 6-202.18).

Except for areas used only for the loading of water or the discharge of SEWAGE and other liquid

waste, through the use of a closed system of hoses, SERVICING AREAS must be provided with

overhead protection.

06280 Functionality--Outdoor walking and driving surfaces, graded to drain (FDA Food Code

6-202.19).

Exterior walking and driving surfaces must be graded to drain.

06285 Functionality--Outdoor refuse areas (FDA Food Code 6-202.110).

Outdoor REFUSE areas must be constructed in accordance with LAW.

06290 Functionality--Private homes and living or sleeping quarters, use prohibition (FDA

Food Code 6-202.111).

A private home, a room used as living or sleeping quarters, or an area directly opening into a

room used as living or sleeping quarters may not be used for conducting FOOD ESTABLISHMENT

operations.

06295 Functionality--Living or sleeping quarters, separation (FDA Food Code 6-202.112).

Living or sleeping quarters located on the PREMISES of a FOOD ESTABLISHMENT such as those

provided for lodging registration clerks or resident managers must be separated from rooms

and areas used for FOOD ESTABLISHMENT operations by complete partitioning and solid

self-closing doors.

Subpart C - Numbers and Capacities

06300 Handwashing sinks--Minimum number (FDA Food Code 6-301.10).

HANDWASHING SINKS must be provided as specified under 05230.

06305 Handwashing sinks--Handwashing cleanser, availability (FDA Food Code 6-301.11).

Each HANDWASHING SINK or group of two adjacent HANDWASHING SINKS must be provided with a

supply of hand cleaning liquid, powder, or bar soap.

06310 Handwashing sinks--Hand-drying provision (FDA Food Code 6-301.12).

Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS must be provided with:

(1) Individual, disposable towels;

(2) A continuous towel system that supplies the user with a clean towel;

(3) A heated-air hand-drying device; or

(4) A hand-drying device that employs an air-knife system that delivers high velocity,

pressurized air at ambient temperatures.

06315 Handwashing sinks--Handwashing aids and devices, use restriction (FDA Food Code

6-301.13).

A sink used for FOOD preparation or UTENSIL washing, or a service sink or curbed cleaning

facility used for the disposal of mop water or similar wastes, may not be provided with the

handwashing aids and devices required for a HANDWASHING SINK as specified under 06305,

06310, and 05530(3).

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06320 Handwashing sinks--Handwashing signage (FDA Food Code 6-301.14).

A sign or poster that notifies FOOD EMPLOYEES to wash their hands must be provided at all

HANDWASHING SINKS used by FOOD EMPLOYEES and must be clearly visible to FOOD EMPLOYEES.

06325 Handwashing sinks--Disposable towels, waste receptacle (FDA Food Code 6-301.20).

A HANDWASHING SINK or group of adjacent HANDWASHING SINKS that is provided with disposable

towels must be provided with a waste receptacle as specified under 05530(3).

06330 Toilets and urinals--Minimum number (FDA Food Code 6-302.10).

Toilets and urinals must be provided as specified under 05235.

06335 Toilets and urinals--Toilet tissue, availability (FDA Food Code 6-302.11).

A supply of toilet tissue must be available at each toilet.

06340 Lighting--Intensity (FDA Food Code 6-303.11).

The light intensity must be:

(1) At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in

walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms

during periods of cleaning;

(2) At least 20 foot candles (215 lux):

At a surface where FOOD is provided for CONSUMER self-service such as buffets

and salad bars or where fresh produce or PACKAGED FOODS are sold or offered for

consumption;

Inside EQUIPMENT such as reach-in and under-counter refrigerators;
At a distance of 30 inches (75 cm) above the floor in areas used for handwashing,

WAREWASHING, and EQUIPMENT and UTENSIL storage, and in toilet rooms; and

(3) At least 50 foot candles (540 lux) at a surface where a FOOD EMPLOYEE is working with

FOOD or working with UTENSILS or EQUIPMENT such as knives, slicers, grinders, or saws

where EMPLOYEE safety is a factor.

06345 Ventilation--Mechanical (FDA Food Code 6-304.11).

If necessary to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious

odors, smoke and fumes, mechanical ventilation of sufficient capacity must be provided.

06350 Dressing areas and lockers--Designation (FDA Food Code 6-305.11).

(1) Dressing rooms or dressing areas must be designated if EMPLOYEES routinely change

their clothes in the establishment.

(2) Lockers or other suitable facilities must be provided for the orderly storage of

EMPLOYEES' clothing and other possessions.

06355 Service sinks--Availability (FDA Food Code 6-306.10).

A service sink or curbed cleaning facility must be provided as specified under 05240.

Subpart D - Location and Placement

06400 Handwashing sinks--Conveniently located (FDA Food Code 6-401.10).

HANDWASHING SINKS must be conveniently located as specified under 05255.

06405 Toilet rooms--Convenience and accessibility (FDA Food Code 6-402.11).

Toilet rooms must be conveniently located and accessible to EMPLOYEES during all hours of

operation.

Page 94 Washington State Retail Food Code

06410 Employee accommodations--Designated areas (FDA Food Code 6-403.11).

(1) Areas designated for EMPLOYEES to eat, drink, and use tobacco must be located so that

FOOD, EQUIPMENT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected

from contamination.

(2) Lockers or other suitable facilities must be located in a designated room or area where

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

SINGLE-USE ARTICLES cannot occur.

06415 Distressed merchandise--Segregation and location (FDA Food Code 6-404.11).

Products that are held by the PERMIT HOLDER for credit, redemption, or return to the distributor,

such as damaged, spoiled, or recalled products, must be segregated and held in designated

areas that are separated from FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and

SINGLE-USE ARTICLES.

06420 Refuse, recyclables, and returnables--Receptacles, waste handling units, and

designated storage areas (FDA Food Code 6-405.10).

Units, receptacles, and areas designated for storage of REFUSE and recyclable and returnable

containers must be located as specified under 05545.

Subpart E - Maintenance and Operation: Premises, Structures, Attachments, and Fixtures

06500 Methods--Repairing (FDA Food Code 6-501.11).

PHYSICAL FACILITIES must be maintained in good repair.

06505 Methods--Cleaning, frequency and restrictions (FDA Food Code 6-501.12).

(1) PHYSICAL FACILITIES must be cleaned as often as necessary to keep them clean.

(2) Except for cleaning that is necessary due to a spill or other accident, cleaning must be

done during periods when the least amount of FOOD is exposed such as after closing.

06510 Methods--Cleaning floors, dustless methods (FDA Food Code 6-501.13).

(1) Except as specified in subsection (2) of this section, only dustless methods of cleaning

must be used, such as wet cleaning, vacuum cleaning, mopping with treated dust

mops, or sweeping using a broom and dust-arresting compounds.

(2) Spills or drippage on floors that occur between normal floor cleaning times may be

cleaned:

Without the use of dust-arresting compounds; and
In the case of liquid spills or drippage, with the use of a small amount of absorbent

compound such as sawdust or diatomaceous earth applied immediately before

spot cleaning.

06515 Methods--Cleaning ventilation systems, nuisance and discharge prohibition (FDA Food

Code 6-501.14).

(1) Intake and exhaust air ducts must be cleaned and filters changed so that they are not a

source of contamination by dust, dirt, and other materials.

(2) If vented to the outside, ventilation systems may not create a public health HAZARD or

nuisance or unlawful discharge.

06520 Methods--Cleaning maintenance tools, preventing contamination (FDA Food Code

6-501.15).

FOOD preparation sinks, HANDWASHING SINKS, and WAREWASHING EQUIPMENT may not be used

for the cleaning of maintenance tools, the preparation or holding of maintenance materials, or

the disposal of mop water and similar liquid wastes.

Part 6: Physical Facilities Page 95

06525 Methods--Drying mops (FDA Food Code 6-501.16).

After use, mops must be placed in a position that allows them to air dry without soiling walls,

EQUIPMENT, or supplies.

06530 Methods--Absorbent materials on floors, use limitations (FDA Food Code 6-501.17).

Except as specified under 06510(2), sawdust, wood shavings, granular salt, baked clay,

diatomaceous earth, or similar materials may not be used on floors.

06535 Methods--Cleaning of plumbing fixtures (FDA Food Code 6-501.18).

PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals must be cleaned as often

as necessary to keep them clean.

06540 Methods--Closing toilet room doors (FDA Food Code 6-501.19).

Except during cleaning and maintenance operations, toilet room doors as specified under

06255 must be kept closed.

06545 Methods--Using dressing rooms and lockers (FDA Food Code 6-501.110).

(1) Dressing rooms must be used by EMPLOYEES if the EMPLOYEES regularly change their

clothes in the establishment.

(2) Lockers or other suitable facilities must be used for the orderly storage of EMPLOYEE

clothing and other possessions.

06550 Methods--Controlling pests (FDA Food Code 6-501.111).

The PREMISES must be maintained free of infestations of insects, rodents, and other pests

such that there is not a breeding population of pests in the facility. The presence of insects,

rodents, and other pests must be controlled to minimize their presence on the PREMISES by:

(1) Routinely inspecting incoming shipments of FOOD and supplies;

(2) Routinely inspecting the PREMISES for evidence of pests;

(3) Using methods, if pests are found, such as trapping devices or other means of pest

control as specified under 07210, 07250, and 07255; and

(4) Eliminating harborage conditions.

06555 Methods--Removing dead or trapped birds, insects, rodents, and other pests (FDA

Food Code 6-501.112).

Dead or trapped birds, insects, rodents, and other pests must be removed from control

devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or

the attraction of pests.

06560 Methods--Storing maintenance tools (FDA Food Code 6-501.113).

Maintenance tools such as brooms, mops, vacuum cleaners, and similar items must be:

(1) Stored so they do not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and

SINGLE-SERVICE and SINGLE-USE ARTICLES; and

(2) Stored in an orderly manner that facilitates cleaning the area used for storing the

maintenance tools.

06565 Methods--Maintaining premises, unnecessary items and litter (FDA Food Code

6-501.114).

The PREMISES must be free of:

(1) Items that are unnecessary to the operation or maintenance of the establishment such

as EQUIPMENT that is nonfunctional or no longer used; and

(2) Litter.

Page 96 Washington State Retail Food Code

06570 Methods--Prohibiting animals (FDA Food Code 6-501.115).

(1) Except as specified in subsections (2) through (5) of this section, live animals may not

be allowed on the PREMISES of a FOOD ESTABLISHMENT.

(2) Live animals may be allowed in the following situations if the contamination of FOOD;

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

ARTICLES cannot result:

Edible FISH or decorative FISH in aquariums, shellfish or crustacea on ice or under

refrigeration, and shellfish and crustacea in display tank systems;

Patrol dogs accompanying police or security officers in offices and dining, sales,

and storage areas, and sentry dogs running loose in outside fenced areas;

SERVICE ANIMALS that are controlled by an employee or individual with a disability

in areas not used for FOOD preparation and usually open for customers, such as

dining and sales areas, if a health or safety HAZARD will not result from the

presence or activities of the SERVICE ANIMAL;

Pets in the common areas of institutional care facilities such as nursing homes,

assisted living facilities, group homes, or residential care facilities at times other

than during meals if:

Effective partitioning and self-closing doors separate the common dining

areas from FOOD storage or FOOD preparation areas;

(ii) Condiments, EQUIPMENT, and UTENSILS are stored in enclosed cabinets or

removed from the common dining areas when pets are present; and

(iii) Dining areas including tables, countertops, and similar surfaces are

effectively cleaned before the next meal service; and

In areas that are not used for FOOD preparation, storage, sales, display or dining,

in which there are caged animals or animals that are similarly confined, such as in

a variety store that sells pets or a tourist park that displays animals.

(3) Live or dead FISH bait may be stored if contamination of FOOD; clean EQUIPMENT,

UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES cannot

result.

(4) Effective March 1, 2022, dogs, under the control of the dog owner, may be allowed in

an outdoor area on the PREMISES if all of the following conditions are satisfied:

The PERMIT HOLDER has an APPROVED plan to allow dogs in its outdoor PREMISES.
Dogs are on a leash and under the control of the dog owner or confined in a pet

carrier.

Dogs do not go through the FOOD ESTABLISHMENT to reach the outdoor area.
Dogs are not allowed on tables, chairs, benches, seats, or other fixtures in the

FOOD ESTABLISHMENT.

The outdoor area is not used for food or drink preparation or the storage of

UTENSILS.

If the FOOD ESTABLISHMENT provides FOOD and water containers for dogs,

EMPLOYEES shall not wash containers in the FOOD ESTABLISHMENT.

FOOD EMPLOYEES do not have direct contact with dogs.
The outdoor area is maintained clean of animal waste.
The PERMIT HOLDER ensures compliance with local ordinances related to

sidewalks, public nuisance, and sanitation.

(5) Dogs, under the control of the dog owner, may be allowed in an indoor area on the

premises if all of the following conditions are satisfied:

The PERMIT HOLDER has notified the REGULATORY AUTHORITY in advance.

Part 6: Physical Facilities Page 97

The FOOD ESTABLISHMENT only pours BEVERAGES produced by a FOOD PROCESSING

PLANT and is limited to only nonTIME/TEMPERATURE CONTROL FOR SAFETY FOOD,

READY-TO-EAT FOOD produced in a licensed FOOD ESTABLISHMENT or FOOD

PROCESSING PLANT (such as premixed soda pop, powdered creamer, pretzels,

cookies, doughnuts, cake, or MEAT jerky) that are served from the original

package without direct hand contact directly onto or into a container.

Dogs are not allowed on tables, chairs, benches, seats, or other fixtures in the