WAC 296-833-40010. Provide cooking, food-handling, and dining facilities

(1) You must make sure common cooking and dining areas are of adequate size and are separated from sleeping areas by a door. (2) You must provide enclosed and screened cooking and food-handling facilities for all occupants. The facilities must include: (a) A working cook stove or hot plate with at least one cooking surface for every two occupants; (b) A sink with hot and cold running potable water under pressure; (c) Food storage areas located off the floor; (d) Nonabsorbent, easily cleanable food preparation counters; (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; (f) Fire-resistant, nonabsorbent, nonasbestos, and easily cleanable wall coverings close to cooking areas; (g) Nonabsorbent, easily cleanable floors; (h) At least one ceiling or wall light fixture; (i) Lighting adequate for normal food preparation activities; (j) Adequate ventilation for cooking facilities. (3) You must make sure that dining halls: (a) Meet the requirements of the department of health's rules in chapter 246-215 WAC, Food service; (b) Have no direct openings to living or sleeping areas; (c) Have fire-resistant, nonabsorbent, nonasbestos, and easy-to-clean wall coverings adjacent to cooking areas; (d) Have nonabsorbent, easy-to-clean floors; (e) Have at least one ceiling or wall light fixture; (f) Have lighting adequate for normal dining activities.