PDFWAC 246-215-09410
Sinks—Sink compartment requirements.
The donated food distributing organization shall have at least the following facilities:
(1) A handwashing sink accessible and convenient for use by employees during all times of food preparation and service of unwrapped foods.
(2) Each sink used for handwashing is provided with a supply of hand soap and single-use towels or other approved hand-drying device.
(3) A handwashing sink must be provided in the restroom and food preparation areas. A handwashing sink in a toilet room is not a replacement for handwashing sinks in food preparation areas.
(4) If unpackaged food is handled on-site, the donated food distributing organization shall have at least the following facilities available for cleaning of food-contact utensils and equipment:
(a) A three-compartment sink;
(b) A two-compartment sink as specified in WAC 246-215-04305 (4) and (5);
(c) A two-compartment sink plus a home-style dishwasher with a sanitizing cycle providing 155°F (68°C) or hotter water; or
(d) As otherwise approved.
(5) If produce is washed on-site, the donated food distributing organization must either have:
(a) A separate food preparation sink as specified in WAC 246-215-04325; or
(b) An approved alternative produce washing procedure (e.g., the use of a colander) that ensures produce is not directly placed in warewashing or handwashing sinks.