HAR §11-50-72. Numbers and capacities

(a) Handwashing sinks shall be provided as specified in section 11-50-61 (g). (b) Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (c) Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (1) Individual, disposable towels; (2) A continuous towel system that supplies the user with a clean towel; or (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. 50-159 §11-50-72 (d) 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 in subsections (b) and (c), and section 11-50-64 (g) (3). (e) A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. (f) A handwashing sink or group of adjacent handwashing sinks that is provided with disposable towels shall be provided with a waste receptacle as specified in section 11-50-64 (g) (3). (g) Toilets and urinals shall be provided as specified in section 11-50-61(h). (h) A supply of toilet tissue shall be available at each toilet. (i) The light intensity shall be: (1) At least one hundred eight lux (ten footcandles) at a distance of thirty inches 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 two hundred fifteen lux (twenty footcandles) : (A) 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; (B) Inside equipment such as reach-in and under-counter refrigerators; and (C) At a distance of thirty inches above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and (3) At least five hundred forty lux (fifty footcandles) 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. (j) Dressing areas and lockers, designation. (1) Dressing rooms or dressing areas shall be designated if employees routinely change their clothes in the establishment; 50-160 " §11-50-74 (2) Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. (k) A service sink or curbed cleaning facility shall be provided as specified in section 11-50-61 (i). [Eff 2/24/2014; am and comp AUG 24 2025 ] (Auth: HRS §321-11) (Imp: HRS §321-11)