A. 
Hot and cold running water under pressure shall be provided in all areas where food is prepared or where equipment, utensils or containers are washed.
B. 
Water used in the operation of a public eating or drinking place shall be provided from a supply approved by the Public Health Officer. Approval of a water supply shall be based upon satisfactory compliance with construction standards for water supplies approved by the Department of Agriculture.
C. 
The water supply shall be adequate in quantity and shall meet the bacteriological and chemical water standards of the Department of Agriculture. Unapproved water supplies shall be made inaccessible to the public in a manner deemed satisfactory to the Public Health Official.
D. 
When bottled water is used in an establishment, it shall be from a source under permit from the Department of Agriculture.
A. 
Ice used for any purpose shall be made from water which comes from a safe and satisfactory source and shall be used only if it has been manufactured, stored, transported and handled in a sanitary manner.
B. 
Ice shall meet the bacteriological and chemical standards for drinking water.
Sewage disposal systems serving public eating and drinking places shall be approved by the Public Health Officer. Approval of the sewage disposal system shall be based upon satisfactory compliance with Chapter 73 (relating to standards for sewage disposal facilities) of the Department of Environmental Protection and the Clean Streams Law (35 P.S. § 691.1 through 691.1001).
Plumbing shall be sized, installed and maintained in order to:
A. 
Carry adequate quantities of water to required locations throughout the establishment.
B. 
Prevent contamination of the water supply.
C. 
Properly convey sewage and liquid wastes from the establishment to the sewage disposal system.
D. 
Avoid any creation of unsanitary conditions or nuisance.
A. 
For employees. Each public eating or drinking establishment shall be provided with adequate, conveniently located toilet facilities for its employees. If approved by the Public Health Officer, public eating or drinking places may be authorized to use toilet facilities not located directly within the establishments.
B. 
For patrons. For new establishments or establishments undergoing alterations, toilet facilities, separate for each sex, shall be provided on the premises for patrons and shall be located so as not to require the patrons to pass through a food preparation area. Toilet facilities need not be installed for the patrons whenever food is not consumed within an eating or drinking place or when only carry-out food is provided.
C. 
Sanitary design. Toilet rooms shall be maintained in compliance with the following requirements:
(1) 
Toilet fixtures shall be of sanitary design and be readily cleanable.
(2) 
Facilities shall be kept in a clean condition and good repair.
(3) 
Doors in toilet rooms shall be self-closing.
(4) 
Toilet tissue shall be provided.
(5) 
Rooms shall be ventilated to outside air.
(6) 
Easily cleanable receptacles shall be provided for waste materials.
(7) 
Receptacles shall be provided in toilet rooms for women for sanitary napkins, and the containers shall have covers.
A. 
Each public eating or drinking place shall be provided with adequate, conveniently located hand-washing facilities for its employees, including a lavatory equipped with hot and cold or tempered running water, hand cleansing soap or detergent and approved sanitary towels or other approved hand-drying devices.
B. 
Hand-washing facilities shall be subject to the following requirements:
(1) 
The facilities shall be kept clean and in good repair.
(2) 
Hands may not be washed in sinks used for the preparation of food or the cleaning or sanitizing of utensils.
(3) 
When the hot water is above 110º F., a mixing valve or combination faucet shall be provided.
(4) 
Facilities shall be located within toilet rooms, including those provided for the public.
(5) 
In new establishments and establishments which are extensively altered, a hand-washing facility shall be located within the area where food is prepared, not more than 50 feet from a work area.
(6) 
Lavatories shall be adequate in size and number and be so located as to permit convenient and expeditious use by employees.
A. 
Food waste. Garbage and refuse containing food wastes shall, prior to disposal, be kept in leak-proof, nonabsorbent, rust- and corrosion-resistant containers of adequate number, which shall be kept covered with tight-fitting lids when filled or stored or not in continuous use. Other garbage and refuse storage may be used if approved by the licensor.
B. 
Other rubbish. Other rubbish shall be stored in containers, rooms or areas of sufficient numbers and size so as to prevent arthropod or rodent problems and other nuisances. Adequate cleaning facilities shall be provided, and each container, room or area shall be thoroughly cleaned after each emptying or removal of garbage and rubbish. When disposal or garbage or refuse is accomplished within or upon the premises of the establishment, the disposal facilities shall be operated and maintained so as not to create a nuisance or a health hazard.
Adequate measures for the control of arthropods and rodents which the Department of Agriculture deems a public health hazard shall be taken in a manner satisfactory to the licensor.