In new or remodeled food service establishments or retail food stores
at least one utility sink or curbed cleaning facility with a floor
drain shall be provided and shall be the only drain used for:
Devices shall be installed to protect against backflow and backsiphonage
at all fixtures and equipment where an air gap at least twice the
diameter of the water supply inlet, but not less than 25 millimeters
(one inch), is not provided between the water supply inlet and the
fixture's flood level rim;
Any drains originating from refrigerator coils, walk-in freezers,
iceboxes, ice making machines, coffee urns or similar types of enclosed
equipment; or
Each waste pipe from the equipment listed in Subsection A(3) above shall discharge into an open, accessible, individual waste sink, floor drain or other fixture which is trapped and vented; and
Each waste pipe from the equipment listed in Subsection A(3) above shall contain an air gap in the fixture waste line which is at least twice the effective diameter of the drain served.
Use of nonpotable water. Nonpotable water shall be allowed for appropriate
uses, including but not limited to air conditioning and fire protection,
provided that: