Pests & FacilitiesQuestion 137 of 240
What must a food establishment provide at its handwashing sinks?
a.Hot and cold running water, soap, and single-use towels or a hand dryer
b.Only cold water
c.A shared cloth towel
d.Just a bottle of hand sanitizer
Explanation
Handwashing sinks must have hot and cold running water, soap, and a means of drying such as single-use paper towels or a hand dryer, and must be kept accessible and unblocked. Cold water only, a shared cloth towel, or sanitizer alone do not allow proper handwashing. These sinks are reserved for handwashing, not food prep or dishwashing.
Law Reference: NYC Health Code Article 81Practice all 240 questions free — no signup required.
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