What are the key requirements for a hand-washing station in a food establishment?

FDA Food Code requirements for hand-washing stations: (1) LOCATION — accessible to food prep, warewashing, restroom areas; conveniently located so employees actually use them; some jurisdictions require specific proximity (e.g., within 25 feet of food prep areas); separate stations required for separate areas; (2) WATER SUPPLY — hot AND cold running water through a mixing valve or combination faucet; capable of delivering at least 100°F (newer Food Code allows 85°F under certain hands-free systems); minimum flow rate; (3) SOAP — provided at all times; liquid soap dispensers preferred (bar soap can harbor pathogens); antimicrobial not required but acceptable; (4) DRYING — single-use paper towels in dispenser, OR continuous cloth towel system, OR heated air or warm air dryer; multi-use cloth towels NOT allowed; (5) TRASH RECEPTACLE — for used paper towels; (6) SIGNAGE — handwashing reminder posted at every station; many jurisdictions specify wording and posting requirements; (7) DEDICATION — hand-washing sinks CANNOT be used for any other purpose: NOT food prep, NOT thawing food, NOT warewashing, NOT chemical dilution, NOT filling pitchers, NOT mop water; the only purpose is hand-washing; (8) NEVER BLOCKED — cannot be obstructed by carts, equipment, supplies; must be immediately accessible; (9) MAINTAINED — working faucet, supplies stocked at all times, sink and surroundings clean. Common compliance failures: hand sinks used for food prep or dish prep; supplies missing; sinks blocked by equipment; non-functioning faucets; missing soap or paper towels. Some operations use hands-free faucets (motion sensor, knee/foot operated, automatic) to reduce contamination from manual operation; required in some jurisdictions for new builds. Cooking line hand sinks are particularly critical because employees handle raw and ready-to-eat foods.