1. (1) You must make sure common cooking and dining areas are of adequate size and are separated from sleeping areas by a door.

2. (2) You must provide enclosed and screened cooking and food-handling facilities for all occupants. The facilities must include:

   1. (a) A working cook stove or hot plate with at least one cooking surface for every two occupants;
   2. (b) A sink with hot and cold running potable water under pressure;
   3. (c) Food storage areas located off the floor;
   4. (d) Nonabsorbent, easily cleanable food preparation counters;
   5. (e) Mechanical refrigeration capable of maintaining a temperature of forty-five degrees Fahrenheit or below, with enough space to store perishable food items for all occupants;
   6. (f) Fire-resistant, nonabsorbent, nonasbestos, and easily cleanable wall coverings close to cooking areas;
   7. (g) Nonabsorbent, easily cleanable floors;
   8. (h) At least one ceiling or wall light fixture;
   9. (i) Lighting adequate for normal food preparation activities;
   10. (j) Adequate ventilation for cooking facilities.

3. (3) You must make sure that dining halls:

   1. (a) Meet the requirements of the department of health's rules in chapter 246-215 WAC, Food service;
   2. (b) Have no direct openings to living or sleeping areas;
   3. (c) Have fire-resistant, nonabsorbent, nonasbestos, and easy-to-clean wall coverings adjacent to cooking areas;
   4. (d) Have nonabsorbent, easy-to-clean floors;
   5. (e) Have at least one ceiling or wall light fixture;
   6. (f) Have lighting adequate for normal dining activities.

[Statutory Authority: RCW 49.17.010, 49.17.040, 49.17.050, and 49.17.060. WSR 18-22-116, § 296-833-40010, filed 11/6/18, effective 12/7/18; WSR 02-23-073, § 296-833-40010, filed 11/19/02, effective 1/1/03.]