New York Codes, Rules and Regulations
Title 10 - DEPARTMENT OF HEALTH
Chapter I - State Sanitary Code
Part 14 - Food Service Establishments
Subpart 14-1 - Food Service Establishments
Plumbing
Section 14-1.143 - Handwashing facilities

(a) Adequate handwashing facilities are to be provided and maintained in or adjacent to toilet rooms, and in food preparation areas. Sinks not in use for food storage, preparation or processing or not in use for utensil or dishwashing may be used for handwashing.

(b) Each handwashing facility is to be provided with running hot and cold or tempered potable water. Self-closing or metering faucets used are to provide a flow of water for at least 15 seconds without need to reactivate the faucet. Steam mixing valves are prohibited. In new construction or extensively altered installations, handwashing facilities are to be provided with hot and cold water tempered by means of a mixing valve or combination faucet.

(c) Each handwashing facility is to be provided with hand-cleaning soap or detergent with a sanitary storage receptacle. Individual single-service towels, warm air blowers or clean individual sections of continuous cloth are to be provided. Common towels are prohibited. Conveniently located waste receptacles are to be provided if disposable towels are used.

(d) Handwashing facilities, soap or detergent receptacles, handwashing devices and related facilities are to be kept clean and in good repair.

(e) Handwashing signs are to be posted at all employee handwashing facilities.