Pests & FacilitiesQuestion 137 of 240
What must a food establishment provide at its handwashing sinks?
a.Only cold water
b.Hot and cold running water, soap, and single-use towels or a hand dryer
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 81This topic, taught in full in the NYC Food Protection Certificate guide. NYC Food Protection Certificate — Complete Study Guide (2026) — PDF + EPUB, $14.99 · 14-day refund →
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Related questions on this topic
- How often must food-contact surfaces used with TCS food be cleaned and sanitized during continuous use?
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- During service, the only handwashing sink in the kitchen is blocked by stacked boxes and has no soap. Why is this a serious violation?
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