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Handwashing Station Requirements

1. An accessible and functional handwashing sink or set-up shall be provided within the preimeter of every business selling, serving, or providing food and beverages.  Grill areas are separate from other food handling areas should have a separate handwashing station.  if only pre-packaged food products are sold, handwashing facilities are not required, i.e. canned pop, boxed candy, packaged snack foods.
2. Handwashing facilities shall not be used for the cleaning of equipment, storage of wiping clothes, or the disposal of liquid waste.
3. All food products, cooking equipment and serving utensils shall be protected from splash or spillage caused by handwashing.
4. Disposable paper towels shall be provided with each handwashing facility, and will be properly disposed of after being used.
5. Any one of the following set-ups can be used as a handwashing facility in a temporary stand setup:
   -  Portable commercial hand sinks that produce water flow
      within 10 seconds of activating a hand pump or opening
      a dispensing valve.  Soap from a sanitary dispenser and
      paper towels shall be provided.
   -  Minimum of 2 gallons per person (every 4 hours) 
      of portable water will be maintained in a container,
      or containers, capable of dispensing water through
      a valve or spout.  This valve or spout shall enable a
      constant flow of water when opened.  The waste
      shall be collected in another container and disposed
      of in a sanitary sewer.  Soap from a sanitary dispenser
      and paper towels shall be provided.
6. An accessible hand sink shall accompany any toliey utilized by food handlers.  Soap from a sanitary dispenser and disposable single-use towels shall be provided.  The sink shall be used for handwashing only.  Handwashing facilities shall be checked regularly for adequate soap, towels, and water.