A. 
Approved system. Drinking water shall be obtained from an approved source that is a public water system or a private water system that meets the requirements of the Safe Drinking Water Act.[1]
[1]
Editor's Note: See 42 U.S.C. § 300f et seq.
B. 
System flushing and disinfection. A drinking water system shall be flushed and disinfected before being placed in service after construction, repair, or modification and after an emergency situation, such as a flood, that may introduce contaminants to the system.
C. 
Bottled drinking water. Bottled drinking water used or sold in a food establishment shall be obtained from approved sources.
D. 
Sampling. Private water systems shall be sampled in accordance with the requirements of the Safe Drinking Water Act. The most recent sample report of the private water system shall be retained on file in the establishment.
E. 
Capacity and pressure. The water source and system shall be of sufficient capacity to meet the water demands of the food establishment. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water, except that water supplied as specified in Subsection H(1) and (2) to a temporary facility or in response to a temporary interruption of a water supply need not be under pressure.
F. 
Hot water. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment.
G. 
Water system. Water shall be received from the source through the use of:
(1) 
An approved public water main; or
(2) 
One or more of the following:
(a) 
Private water system installed according to law;
(b) 
Water transport vehicles; and
(c) 
Water containers.
H. 
Alternative water supply. Water meeting the requirements specified under Subsections A to F shall be made available for a mobile facility, for a temporary facility without a permanent water supply, and for a food establishment with a temporary interruption of its water supply through:
(1) 
A supply of containers of commercially bottled drinking water;
(2) 
One or more closed portable water containers;
(3) 
An enclosed vehicular water tank;
(4) 
An on-premises water storage tank; or
(5) 
Piping, tubing, or hoses connected to an adjacent approved source.
A. 
Approved system and cleanable fixtures.
(1) 
A plumbing system shall be designed, constructed, installed, and repaired with approved materials according to law.
(2) 
A plumbing fixture such as a handwashing lavatory, toilet, or urinal shall be easily cleanable.
B. 
Handwashing lavatory.
(1) 
A handwashing lavatory shall be equipped to provide water at a temperature of 110° F. to 120° F. through a mixing valve or combination faucet.
(2) 
A steam mixing valve may not be used at a handwashing lavatory.
(3) 
A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
(4) 
Except as specified in Subsection B(5) of this section, at least one handwashing lavatory, a number of handwashing lavatories necessary to meet Subsection B(6) of this section, and not fewer than the number of handwashing lavatories required by law shall be provided.
(5) 
If approved by the regulatory authority, when food exposure is limited and handwashing lavatories are not conveniently available, such as in seasonal or temporary food establishments or at some vending machine locations, employees may use a washpan, soap, and disposable towels or chemically treated towelettes for handwashing.
(6) 
A handwashing lavatory shall be located:
(a) 
To allow convenient use by employees in food preparation, food dispensing, and warewashing areas; and
(b) 
In, or immediately adjacent to, toilet rooms.
(7) 
A handwashing lavatory shall be maintained so that it is accessible at all times for employee use.
(8) 
A handwashing lavatory may not be used for purposes other than handwashing.
C. 
Backflow prevention; air gap.
(1) 
An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch.
(2) 
A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineers (ASSE) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device.
(3) 
A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by law, by:
(a) 
Providing an air gap as specified under Subsection C(1) of this section; or
(b) 
Installing an approved backflow prevention device as specified under Subsection C(2) of this section.
(4) 
A backflow prevention device shall be located so that it may be serviced and maintained.
D. 
Conditioning device. A water filter, screen, and other water-conditioning device installed on waterlines shall be designed and located to facilitate disassembly for periodic servicing and cleaning. A water filter element shall be of the replaceable type.
E. 
Toilets and urinals.
(1) 
At least one toilet and not fewer than the number of toilets required by law shall be provided. In accordance with law, urinals may be substituted for toilets if more than the required minimum number of toilets are provided.
(2) 
A sign directing personnel to wash hands before returning to work shall be posted in all toilet rooms.
F. 
Service sink. At least one service sink or one curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste.
G. 
Prohibiting a cross-connection.
(1) 
A person may not create a cross-connection by connecting a pipe or conduit between the drinking water system and a non-drinking water system or a water system of unknown quality.
(2) 
The piping of a non-drinking water system shall be durably identified so that it is readily distinguishable from piping that carries drinking water.
H. 
Scheduling inspection and service for a water system device. A device such as a water treatment device or backflow preventer shall be scheduled for inspection and service in accordance with the manufacturer's instructions and as necessary to prevent device failure based on local water conditions, and records demonstrating inspection and service shall be maintained by the person in charge.
A. 
Approved. Materials that are used in the construction of a mobile water tank, mobile food establishment water tank, and appurtenances shall meet the requirements specified under § 335-14A(1), (2) and (4).
B. 
Enclosed system; inspection port.
(1) 
A mobile water tank shall be:
(a) 
Enclosed from the filling inlet to the discharge outlet; and
(b) 
Sloped to an outlet that allows complete drainage of the tank.
(2) 
If a water tank is designed with an access port for inspection and cleaning, the opening shall be in the top of the tank and:
(a) 
Flanged upward at least 1/2 inch; and
(b) 
Equipped with a port cover assembly that is:
[1] 
Provided with a gasket and a device for securing the cover in place; and
[2] 
Flanged to overlap the opening and sloped to drain.
(3) 
A fitting with V-type threads on a water tank inlet or outlet may be allowed only when a hose is permanently attached.
(4) 
If provided, a water tank vent shall terminate in a downward direction and shall be covered with:
(a) 
Sixteen mesh to one-inch screen or equivalent when the vent is in a protected area; or
(b) 
A protective filter when the vent is in an area that is not protected from windblown dirt and debris.
(5) 
A water tank inlet shall be positioned so that it is protected from contaminants such as waste discharge, road dust, oil, or grease.
(6) 
A hose used for conveying drinking water from a water tank shall have a smooth interior surface and, if not permanently attached, shall be clearly and durably identified as to its use and used only for that purpose.
(7) 
A filter that does not pass oil or oil vapors shall be installed in the air supply line between the compressor and drinking water system when compressed air is used to pressurize the water tank system.
(8) 
A cap and keeper chain, closed cabinet, closed storage tube, or other approved protective equipment or device shall be provided and used for the water inlet, outlet, and hose.
(9) 
A mobile food establishment's water tank inlet shall be:
(a) 
Three-fourths inch in inner diameter or less; and
(b) 
Provided with a hose connection of a size or type that will prevent its use for any other service.
(10) 
A water tank, pump, and hoses shall be flushed and sanitized before being placed in service after construction, repair, modification, and periods of nonuse.
(11) 
A person shall operate a water tank, pump, and hoses so that backflow and other contamination of the water supply is prevented.
(12) 
Except as specified in Subsection B(13) of this section, a water tank, pump, and hoses used for conveying drinking water shall be used for no other purpose.
(13) 
Water tanks, pumps, and hoses approved for liquid foods may be used for conveying drinking water if they are cleaned and sanitized after each use.
A. 
Mobile food establishment sewage holding tank.
(1) 
A sewage holding tank in a mobile food establishment shall be:
(a) 
Sized 15% larger in capacity than the water supply tank; and
(b) 
Sloped to a drain that is one inch in inner diameter or greater, equipped with a shutoff valve.
(2) 
Sewage and other liquid wastes shall be removed at an approved waste servicing area or by a sewage transport vehicle in such a way that a public health hazard or nuisance is not created.
B. 
Drainage system. Food establishment drainage systems, including grease traps, that convey sewage shall be sized and installed according to law.
C. 
Backflow prevention.
(1) 
Except as specified in Subsection C(2) and (3) of this section, a direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.
(2) 
If allowed by law, a warewashing machine may have a direct connection between its waste outlet and a floor drain when the machine is located within five feet of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap.
(3) 
If allowed by law, a warewashing or culinary sink may have a direct connection.
D. 
Grease trap.
(1) 
A grease trap shall be installed in all facilities in which food preparation occurs.
(2) 
A facility may be exempted if in the opinion of the regulatory authority no food preparation occurs or is of such small amount that grease is not generated.
(3) 
If used, a grease trap shall be located to be easily accessible for cleaning.
E. 
Disposal.
(1) 
Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system or other system, including use of sewage transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to law.
(2) 
A tank for liquid waste retention shall be thoroughly flushed and drained in a sanitary manner during the servicing operation.
(3) 
Sewage shall be disposed through an approved facility that is:
(a) 
A public sewage treatment plant; or
(b) 
An individual sewage disposal system that is sized, constructed, maintained, and operated according to law.
A. 
Storage.
(1) 
If located within the food establishment, a storage area for refuse, materials, recyclables, and returnables shall meet the construction requirements specified under §§ 335-28 and 335-29.[1]
[1]
Editor's Note: Amended at time of adoption of Code (see Ch. 1, General Provisions, Art. II).
(2) 
An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be smooth, durable, and sloped to drain.
(3) 
If used, an outdoor enclosure for refuse, recyclables, and returnables shall be constructed of durable and cleanable materials.
(4) 
An inside storage room and area and outside storage area and enclosure and receptacles shall be of sufficient capacity to hold refuse, recyclables, and returnables that accumulate.
(5) 
An area designated for refuse, recyclables, returnables, and, except as specified in Subsection A(6) of this section, a redeeming machine for recyclables or returnables shall be located so that it is separate from food, equipment, utensils, linens, and single-service and single-use articles and a public health nuisance is not created.
(6) 
A redeeming machine may be located in the packaged food storage area or consumer area of a food establishment if food, equipment, utensils, linens, and single-service and single-use articles are not subject to contamination from the machines and a public health nuisance is not created.
(7) 
The location of equipment and receptacles for refuse, recyclables, and returnables may not create a public health nuisance or interfere with the cleaning of adjacent space.
(8) 
Refuse, recyclables, and returnables shall be stored in equipment or refuse receptacles so that they are inaccessible to insects and rodents.
(9) 
Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.
(10) 
Except as specified in Subsection A(11) of this section, refuse receptacles not meeting the requirements specified under Subsection B(1) shall not be stored outside.
(11) 
Cardboard or other packaging material that does not contain food residues and that is awaiting regularly scheduled delivery to a recycling or disposal site may be stored outside without being in a covered receptacle if it is stored so that it does not create a rodent harborage problem.
(12) 
A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean.
(13) 
Outdoor refuse areas shall be constructed in accordance with law and shall be curbed and graded to drain and to collect and dispose of liquid waste that results from the refuse and from cleaning the area and waste receptacles.
B. 
Receptacles.
(1) 
Except as specified in Subsection B(2) of this section, equipment and receptacles for refuse, recyclables, and returnables and for use with materials containing food residue shall be durable, cleanable, insect- and rodent-resistant, leakproof, and nonabsorbent.
(2) 
Plastic bags and wet strength paper bags may be used to line receptacles for storage inside the food establishment or within closed outside receptacles.
(3) 
A receptacle shall be provided in each area of the establishment or premises where refuse is generated or commonly discarded or where recyclables or returnables are placed.
(4) 
If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory or group of adjacent lavatories.
(5) 
A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
(6) 
Equipment and receptacles for refuse, recyclables, and returnables shall be kept covered:
(a) 
Inside the establishment:
[1] 
If the equipment and receptacles contain food residue and are not in continuous use; or
[2] 
After they are filled; and
(b) 
With tight-fitting lids or doors if kept outside the establishment.
(7) 
Drains in equipment and receptacles for refuse, recyclables, and returnables shall have drain plugs in place.
(8) 
A refuse receptacle may not be located within a vending machine, except that a receptacle for beverage bottle crown closures may be located within a vending machine.
(9) 
Equipment and receptacles for refuse, recyclables, and returnables used with materials containing food residue and used outside the food establishment shall be designed and constructed to have tight-fitting lids, doors, or covers.
(10) 
Equipment for refuse and recyclables such as an on-site compactor shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around and, if the equipment is not installed flush with the base pad, under the unit.
C. 
Cleaning of receptacles.
(1) 
Except as specified in Subsection C(2) of this section, suitable cleaning equipment and supplies such as high-pressure pumps, hot water, steam, and detergent shall be provided as necessary for effective cleaning of equipment and receptacles for refuse, recyclables, and returnables.
(2) 
If approved by the regulatory authority, off-premises-based cleaning services may be used if on-premises cleaning equipment and supplies are not provided.
(3) 
Equipment and receptacles for refuse, recyclables, and returnables shall be thoroughly cleaned in a way that does not contaminate food, equipment, utensils, linens, or single-service and single-use articles, and wastewater shall be disposed of as specified under § 335-26E.
(4) 
Soiled equipment and receptacles for refuse, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.
D. 
Disposal frequency. Refuse, recyclables, and returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.
E. 
On-site cleaning and refilling of returnables.
(1) 
Except as specified in Subsection E(2) and (3) of this section, empty containers intended for cleaning and refilling with food shall be cleaned and refilled in a regulated food processing establishment.
(2) 
A food-specific container for beverages may be refilled at a food establishment if:
(a) 
Only beverages that are not potentially hazardous are used;
(b) 
The design of the container and of the rinsing equipment and the nature of the beverage, when considered together, allow effective cleaning at home or in the establishment;
(c) 
Facilities for rinsing before refilling returned containers with fresh, hot water that is under pressure and not recirculated are provided as part of the dispensing system;
(d) 
The consumer-owned container returned to the food establishment for refilling is refilled for sale or service only to the same consumer; and
(e) 
The container is refilled by:
[1] 
An employee of the establishment; or
[2] 
The owner of the container if the beverage system includes a contamination-free transfer process that cannot be bypassed by the container owner.
(3) 
Consumer-owned containers that are not food-specific may be filled at a water vending machine.