WAC 246-360-110. Lodging unit kitchens

(1) A licensee offering kitchens in lodging units must provide each kitchen with: (a) Cleanable and durable floors and walls in good repair. Effective April 1, 2007, lodging unit kitchens must be uncarpeted and covered with a cleanable floor covering; (b) Ventilation according to the provisions of WAC 246-360-140 ; (c) A sink, other than a "handwashing sink," and defined as a "kitchen sink" that shall be of a sufficient size to accommodate the largest utensil in the lodging unit; (d) Hot running water according to the provisions of WAC 246-360-040 ; (e) A refrigeration device that is: (i) Capable of maintaining food at a temperature of 45 degrees Fahrenheit or lower; and (ii) Kept in good repair and in sanitary condition; (f) Permanently installed cooking equipment meeting nationally recognized testing standards and installed according to local building codes; (g) A cleanable, nonabsorbent food storage area; (h) A cleanable table, counter, and chairs, or equivalent; and (i) A washable, leak-proof waste food container kept in sanitary condition or equivalent container with a disposable leak-proof liner. (2) The licensee shall clean and sanitize food preparation areas, refrigerator and reusable utensils between each guest occupancy. (3) A licensee providing utensils shall comply with the provisions of WAC 246-360-160 (2). (4) A licensee shall discard all opened or unused food items left in the units by previous guests. (5) A licensee offering lodging units that are equipped with only a microwave and mini refrigerator is exempted from this section.