WAC 246-215-04256. 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.