colorado retail food establishment rules and ... - Boulder County

5-207 Drainage System Installation
Drain lines from equipment shall not discharge liquid waste in a manner that permits the flooding
of floors, or the flowing of water across working or walking areas, or into difficult-to-clean areas
that create a nuisance.
5-208 Handwashing Lavatory, Water Temperature, and Flow
*A. The number of fixtures shall comply with the requirements of the plumbing code adopted
by the respective local jurisdiction, or in the absence of such local requirements with the
minimum plumbing fixtures listed in the 2009 International Plumbing Code.
*B. Handsinks shall be conveniently located to employees involved in food preparation, food
dispensing, warewashing and utensil handling. Handsinks shall be unobstructed and
accessible to employees at all times and used only for handwashing. Sinks used for food
preparation or for washing equipment shall not be used for handwashing. Handsinks
used for toilet rooms shall be located in the toilet rooms.
*C. Handwashing sink water temperatures. Each handsink shall be provided with water at
least 100°F (38°C) by means of a mixing valve or combination faucet. Any self-closing,
slow-closing, or metering faucet used shall be designed to provide a flow of water for at
least 15 seconds without the need to reactivate the faucet.
*D. A supply of hand-cleansing soap or detergent shall be available at each handsink or group
of two (2) adjacent handwashing sinks. A continuous cloth towel system that supplies the
user with a clean towel, individual disposable towels, or a hand-drying device providing
heated or high velocity pressurized air shall be conveniently located near each handsink
or group of adjacent handwashing sinks.
*E. Common towels are prohibited for the drying of hands.
F. Hand towels shall be stored to protect unused towels from becoming contaminated.
G. If disposable towels are used, an easily cleanable waste receptacle shall be conveniently
located near the handsink.
H. Handsinks, soap dispensers, hand-drying devices and all related fixtures shall be kept
clean and in good repair.
I. Automatic Handwashing Facilities:
1. If the model, installation, location, and conditions of use are approved, and the
unit is capable of removing the types of soils encountered in the food operations
involved, automatic handwashing facilities may be substituted for handwashing
sinks in a food establishment that has at least one additional handwashing sink
that is easily accessible.
2. An automatic handwashing facility shall be installed and used in accordance with
manufacturer’s instructions.
J. Handwashing Sink Specifications for New or Extensively Remodeled Establishments
1. The height of the sink’s flood rim shall be between 30 inches (76cm) and 48
inches (122 cm) above the floor.
2. The diameter of the handwashing sink basin shall be a minimum of 10 inches (25
cm) in any direction.
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