WAC 246-215-04325. Equipment—Designated food preparation sinks

food establishments must have designated food preparation sinks that are: (1) Sufficient in number and size to wash, soak, rinse, drain, cool, thaw, or otherwise process any food that requires placement in a sink; (2) Appropriate for the menu, method of food preparation, and volume of food prepared; and (3) Not used for handwashing, utensil washing, or other activities that could contaminate food .